UNBELIEVABLE PEANUT BUTTER COOKIES
Makes about one dozen (I always double it)
Ingredients – Just 3 and gluten free!
- 1 egg
- 1 cup sugar
- 1 cup peanut butter (I use Adam’s Natural chunky from Costco)
Beat egg and sugar together, mix in peanut butter, drop by rounded spoonfuls (I use a medium-size cookie scoop-if you want a crisper cookie flatten the rounded balls with a fork—I prefer the thicker ones and leave them round). Bake at 350 degrees for 10-12 minutes (look for little cracks in the top of the cookie–it’s done then). Cool one minute on the pan, then transfer to a rack.
- these cookies freeze very well—on a hot summer day they taste great frozen!
- Natural peanut butter separates so the oil is on top—I transfer my big jar of Adam’s to a large mixing bowl, stir the peanut butter until it is completely mixed with the oil and return to the jar. Kept in the fridge it will not separate.
- I have made this recipe with all kinds of peanut butter from Jiff to Skippy, creamy and crunchy. All the cookies are good, but I still prefer Adam’s Natural Chunky.
GRANDMA’S COFFEE CAKE
for one 8 or 9 inch pan – recipe can easily be doubled for bundt pan or 9×13
Ingredients for cake
- 1/4 cup soft butter
- ¾ cup sugar
- 1 egg
- ½ cup milk (I use eggnog at Xmas for a richer dough—and use almond milk if I have lactose intolerant guests)
- 1 ½ cup flour
- 2 tsp baking powder
- ½ tsp salt
Ingredients for streusel mixture (mix in a separate bowl)
- ½ cup brown sugar
- 2 Tbsp flour
- 2-3 tsps of cinnamon
- 2 Tbsp melted butter
- Optional: you can get creative and add chopped dates, nuts, apricot preserves…but there is nothing like the plain old goodness of the original filling—just ask Grandma!
Cream butter and sugar together, add egg and milk. Stir in flour, baking powder and salt. Put ½ the batter in a glass round or square 8 inch pan that has been greased and floured. Don’t worry if it is not exactly half –just use the back side of a spoon and make sure the entire bottom of the pan is covered with the dough. Sprinkle streusel mixture over dough (it will be thick) then cover with remaining spoonfuls of dough, trying to stretch out the dough to cover the streusel. Bake at 375 for 25 minutes or until golden brown on top and a toothpick comes out clean.