Kraft Old-Fashioned Peanut Butter Cookies

Kraft Old-Fashioned Peanut Butter Cookies

Peanut Butter Cookie Recipe

Peanut Butter Cookie Recipe

When baking the cookies, depending on your oven, adjust the time and watch the cookies carefully to make sure they don't overcook. For some ovens they may take more than 10 minutes. Light brown edges can turn dark brown very quickly, resulting in hard cookies.

Ingredients

  • 2 1/2 c.. flour
  • 1 tsp.. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. butter/margarine, softened
  • 1 c. Kraft crunchy peanut butter
  • 1 c. white sugar
  • 1 c. brown sugar
  • 2 eggs
  • 1 tsp.. vanilla

Instructions

  1. Heat oven to 350" F.
  2. Cream butter, peanut butter, and sugars until mix is light and fluffy.
  3. Add eggs and vanilla and beat well.
  4. Mix flour, baking powder, baking soda, and salt together and add to butter mixture gradually, beating in well after each addition.
  5. Roll dough into small balls and place on parchment paper-lined baking sheet. Flatten each ball in a criss-cross pattern with a floured fork.
  6. Bake 8-10 minutes or until golden brown. Cool on baking sheet for 5 minutes and transfer to wire racks to cool completely.
  7. Enjoy with a hot cup of coffee or a cold glass of milk.
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Mom Cooke’s Best Brownies

Mom Cooke’s Best Brownies

Best Brownie Recipe

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Best Brownie Recipe

This is a recipe from my mom. My son usually makes them. He has learned to bake them to perfection...not over-baked and hard, nor under-baked and gooey. It is really easy to over-bake them so watch them carefully. If your oven is hotter, they may be done in 15 minutes.

Ingredients

  • 1/2 c. margarine, melted
  • 1 tsp. vanilla
  • 1 c. white sugar
  • 2 eggs
  • 3/4 c. flour
  • 1/2 c. cocoa
  • 1/8 tsp. salt
  • 1/4 tsp. baking powder

Instructions

  1. Cream melted margarine, vanilla, sugar, and eggs. Beat well.
  2. Stir together flour, cocoa, salt, and baking powder. Mix into liquid ingredients.
  3. Spread into greased 9 X 9 inch glass cake pan.
  4. Bake at 350" F for 20-25 minutes, or until a toothpick comes out clean.
  5. Cool on wire rack.. Serve with fudge sauce and ice cream.
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Gramma Penner’s Fruit Crisp

Gramma Penner’s Fruit Crisp

Fruit Crisp Recipe

Fruit Crisp Recipe

The original recipe is from my mother-in-law and she usually used apples. However, I often mix different fruits such as apples, pears, or mangos to make a delicious variation. You can also use mixed berries such as raspberries, strawberries, blueberries and cranberries. Remember to adjust the sugar amount depending on how sweet or sour your fruit is. 9 X 13' pan. Double recipe for larger pan size.

Enjoy for a dessert or even for breakfast with a cup of coffee!

Ingredients

  • Topping:
  • 3/4 c. brown sugar
  • 1 c. quick oats
  • 3/4 c. flour
  • pinch of salt
  • 1/2 c. margarine
  • Filling:
  • 4-5 cups peeled and sliced apples or similar fruit
  • 1/2 - 3/4 c. white sugar
  • 1-2 Tbsp flour

Instructions

  1. For the topping, mix together brown sugar, quick oats, flour, and salt. Add margarine and blend until crumbly. Set aside.
  2. For the filling, place prepared fruit in 9"X13" baking dish. Add 1/2 - 3/4 c. sugar and flour and stir well.
  3. Bake fruit for 10 min. in 350' F oven.
  4. Remove from oven & sprinkle topping mixture over fruit.
  5. Bake again for an additional 30-40 min. Remove from oven and cool on wire rack.
  6. Serve warm with ice cream.
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Steps for preparing the Fruit Crisp Recipe:

Mom Cooke’s Butter Tarts

Mom Cooke’s Butter Tarts

Butter Tart Recipe

Butter Tart Recipe

These butter tarts are a simple, sweet and buttery dessert from my mom that I usually make at Christmas time. They are great with a cup of coffee.

If you don't like raisins, leave them out and add a few more pecans, or walnuts if you prefer.

Ingredients

  • 1 c. brown sugar
  • 1/4 c. butter or margarine, room temperature or slightly melted
  • 1 egg
  • 1/3 c. raisins
  • 1/2 c. chopped walnuts or pecans

Instructions

  1. Cream butter, sugar and egg. Beat until smooth.
  2. Add chopped nuts and raisin and stir in well.
  3. Place teaspoonfuls or small scoops into prepared butter tart shells.
  4. Place on paper-lined baking sheet and bake in 400º F oven for 8 minutes. Reduce temperature to 350º F for 5-8 minutes more, or until the centres are set and the shells are golden brown.
  5. Remove from oven and cool on wire rack.
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Darlene’s Sweet Rolls

Darlene’s Sweet Rolls

Sweet Roll Recipe

Total Time: 2 hours

Yield: 24-30 small buns

Sweet Roll Recipe

This sweet bun recipes is very versatile. I use it to make regular dinner buns that go well with soup or any other dinner menu. It also makes great dough for cinnamon buns and can also be used to make perishky (meat buns).

If you manage to keep your family from devouring them all when they are warm and fresh, they also freeze well in ziploc bags.

Ingredients

  • 2 c. warm water
  • 1/4 c.. margarine, softened
  • 1/3 c. white sugar
  • 1 tsp. salt
  • 2 eggs
  • 5-6 c. white flour
  • 2 1/2 tsp. instant yeast

Instructions

  1. In a bread machine, mix in order given using the dough setting.
  2. When dough cycle is ready, remove from bread machine pan and place on greased surface..
  3. Cut the dough into 24-30 small pieces and shape into buns (rolls).
  4. Place seam-side down onto greased baking sheets lined with parchment paper.
  5. With the palm of your hand, flatten the buns a bit to make them wider. This makes it easier to use for sandwiches. If you prefer, just leave them rounder and closer together on the baking sheet to create pan buns. I prefer to spread the buns apart 1/2 inch to keep them from touching each other.
  6. Spray tops with vegetable spray and let rise uncovered in a warm oven with light on for about 25 minutes.
  7. Remove from oven when double in size.
  8. Preheat oven to 350'F (Convection Bake).
  9. When oven is hot, place both pans in oven on different racks and bake for 10-12 minutes, or until golden brown.
  10. Cool on wire rack. When cooled, remove buns from the pan.
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Steps for forming the Sweet Roll Recipe into braided bread.

Luci’s Chocolate Chip Muffins

Luci’s Chocolate Chip Muffins

Chocolate Chip Muffin Recipe

Total Time: 1 hour

Yield: 12 large muffins

Chocolate Chip Muffin Recipe

This recipe is from my sister-in-law Luci. It's been years since I made them. My son made them this week and they tasted pretty good.

For next time, we may try using margarine instead of oil, and adding double the amount of cocoa powder, and a bit less flour. And of course more chocolate chips...at least 1 cup to make them more moist and chocolatey.

Ingredients

  • 2 eggs
  • 1/2 c. oil
  • 1 c. milk
  • 1 tsp. vanilla
  • 1 3/4 c. flour
  • 1/2 c. sugar
  • 1 tbsp baking powder
  • 1/4 c. cocoa
  • 1/2 tsp. salt
  • 1/2 c. chocolate chips

Instructions

  1. In large bowl beat eggs, oil, milk & vanilla with electric mixer.
  2. In a medium bowl combine flour, sugar, baking powder, cocoa, and salt. Mix well.
  3. Add this mix to the egg mixture and stir until batter is smooth.
  4. Stir in chocolate chips.
  5. Put batter into greased muffin tins and bake at 400'F for approximately 20 minutes.
  6. Cool on wire rack for 5 minutes before gently removing them from the muffin tin.
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Belinda’s Banana Muffins

Belinda’s Banana Muffins

Banana Muffin Recipe

Total Time: 1 hour

Yield: 24 mini muffins or 6 mini loaves

Banana Muffin Recipe

This recipe originated from a friend. I revised it, cutting back on the margarine and sugar and adding baking powder and vanilla. It still tastes great. And with chocolate chips or pecans added, the flavour is amazing. Just be careful not to overbake them, as they turn out dry.

Ingredients

  • 1/4 c. margarine
  • 1/2 c. white sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 c. mashed banana (3)
  • 1 1/2 c. flour
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • Optional: Chocolate chips or chopped walnuts or pecans

Instructions

  1. Cream margarine, sugar, egg & vanilla until well mixed.
  2. Add mashed bananas and beat well.
  3. Stir in flour, salt, baking soda & baking powder. Mix well.
  4. Lightly stir in chocolate chips or nuts.
  5. Drop by spoonfuls into greased mini muffin tins or mini bread loaf pans.
  6. Bake in 350' F oven for approx. 15 min for mini muffins and 20 for mini loaves, or until golden brown.
  7. Cool on wire rack for 5 minutes.
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Darlene’s Homemade White Bread

Darlene’s Homemade White Bread

White Bread Recipe

Total Time: 2 hours

Yield: 3 medium loaves

White Bread Recipe

This white bread has been standard in our home for 35 years. My husband and boys love to make toast for breakfast with home-made white bread. It also makes great french toast or grilled-cheese sandwiches. Enjoy.

Ingredients

  • 2 c. warm water
  • 3 tbsp. margarine
  • 3 tsp. white sugar
  • 1 tsp. salt
  • 5-6 c. white flour
  • 2 tsp. instant yeast

Instructions

  1. In a bread machine, mix in order given using the dough setting.
  2. When dough is ready, remove from bread machine pan and place on greased surface..
  3. Cut the dough into 3 even pieces and shape into 3 small bread loaves.
  4. Place seam-side down into 3 medium-sized greased bread pans (I use the Pyrex clear glass bread pans).
  5. Spray tops with vegetable spray and let rise uncovered in a warm oven with light on.
  6. Remove from oven when double in size.
  7. Preheat oven to 350' F (Convection Bake)
  8. Place all 3 loaves in the oven on the middle rack and bake for 30 minutes, or until golden brown.
  9. Remove from oven. Cool on rack for 5 minutes and then remove from pans to completely cool.
  10. When completely cool, slice and freeze in large Ziploc bags.
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Mom Cooke’s Oatmeal Cookies

Mom Cooke’s Oatmeal Cookies

Oatmeal Cookie Recipe

Total Time: 1 hour

Yield: 3 dozen medium-size cookies

Oatmeal Cookie Recipe

These cookies are from my mom. She made them regularly when I was growing up. They were so good that every time she would open the metal cookie tin, our dog Buffy would come running - hoping to get a taste, or at least a crumb, of these delicious cookies.

Ingredients

  • 1 c. margarine (solid), room temperature
  • 1 c. brown sugar
  • 1 c. white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 c. white flour
  • 1 3/4 c. quick oats
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Optional: 1 c. chocolate chips, chopped nuts, raisins, or dried cranberries

Instructions

  1. With and electric mixer, cream together margarine, sugars, eggs, and vanilla in a large bowl until mixture is creamy and smooth.
  2. Stir together flour, oatmeal, baking soda, baking powder, and salt in a medium-size bowl.
  3. Then add to margarine mixture, mixing well with a spoon.
  4. Stir in chocolate chips, nuts, raisins or cranberries.
  5. Use a cookie or ice-cream scoop to form small cookie balls. Place onto a paper-lined baking sheet.
  6. Bake in 325-350º oven for 10-13 minutes or until the edges are brown and the centre is still chewy.
  7. Remove from oven and cool on wire rack.

Notes

For thicker cookies, use 2 cups flour and 2 cups oatmeal. You may need to add 1 tbsp of water if the mixture is too dry. You can also cut the sugar if you find it too sweet. And if the margarine is too salty, you can cut the amount of salt back to 1/2 tsp.

This recipe is pretty adaptable, and the cookies turn out different depending on if you use margarine or butter, and depending on the humidity level or the season. The trick is to keep trying and adapting til you get the recipe perfect to your taste.

Baking Equipment: 2 bowls for mixing – 1 large, 1 medium. Measuring cups and spoons. Electric mixer. Large mixing spoon. 2 large cookie sheets, lined with parchment paper. Wire cooling rack.

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