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home : news : news June 25, 2016

4/18/2013 10:47:00 AM
Flourless peanut butter cookies

We are talking about peanut butter today. Americans eat more than 800 million pounds of this protein-packed food. That’s enough to make 10 billion peanut butter and jelly sandwiches! Enough is eaten in the USA each year to cover a football field to the depth of 250 feet. That almost sounds impossible, doesn’t it? Loaded with vitamin B and minerals, peanut butter has 95 calories per teaspoon, but the fat is unsaturated and doesn’t raise blood cholesterol levels. So don’t feel guilty when you put some on the end of the butter knife to lick off or stick a finger into the jar for a taste. If you do, have your own jar so someone else doesn’t stick their finger in it. While looking through my peanut butter file, I came across this very different peanut butter cookie recipe. I decided to try it, making only half a batch in case they weren’t good. Next time I’ll make a full batch.


1 egg, beaten
1 c. each, sugar and creamy peanut butter

(No, I didn’t forget an ingredient! That’s it.) In a medium bowl, using a handbeater, mix all ingredients together. Scoop level tablespoonfuls of dough and roll into balls (about the size of a walnut). Put on ungreased cookie sheet and flatten with a fork in a criss-cross pattern. Bake at 350 degrees for about 17 minutes. Remove to wire rack to cool. Makes two dozen. Note: They don’t spread, so you can put them closer together than you normally would. The cookies should be about two inches in diameter. If your intake of sugar is restricted, you might want to skip this recipe.


2 to 3 T. creamy or crunchy peanut butter
2 slices whole-wheat bread
1-2 T. honey
1 small banana, thinly sliced

Spread peanut butter on a slice of bread. Spread honey on another. Cover honeyed slice with bananas. Top with peanut butter slice. Note: Bud’s Mom often made open-face sandwiches using peanut butter, sliced banana and fried, crumbled bacon sprinkled on top of bananas... yummy! Speaking of bananas, I found a way to make perfect slices of bananas. Put two-inch chunks in an egg slicer and press the banana through!


1-8.1 oz. pkg. blueberry muffin mix
1-1/2 c. quick oats
1/4 c. (1/2 stick) melted butter
1/4 c. honey
2 T. milk
1/3 c. peanut butter chips

In a mixing bowl, stir together first five ingredients until well combined. Stir in chips. Put teaspoonfuls of dough one inch apart on a cookie sheet sprayed with cooking spray or use parchment paper, unsprayed. Bake at 350 degrees for 10-12 minutes or just until centers beginning to set. Let stand on baking sheet one minute. Remove to wire rack to cool. Makes about two dozen cookies.


1-1/4 c. flour
3/4 c. quick oats
3/4 c. firmly packed brown sugar
1 T. baking powder
1/4 t. salt
Dash cinnamon
1 egg, slightly beaten
1/4 c. peanut butter
1-1/4 c. milk
1/2 c. chopped peanuts

In a large bowl, combine first six ingredients, mixing well. In another bowl, using a hand beater, combine egg, peanut butter and milk, mixing until smooth. Slowly stir into dry ingredients, just until moistened. Fold in peanuts. Grease 12 muffin cups, or line with paper cups. Fill cups 3/4 full. Bake at 375 degrees for 15-18 minutes or until toothpick inserted in center comes out clean. Cool five minutes before removing from pan. Makes 12 muffins. With a cold glass of milk, this is a good treat to have when the children come home from school.


1 c. creamy peanut butter
1 c. powdered sugar
1/2 c. instant nonfat dry milk powder
4 T. water
1 c. chocolate chips
1-1/2 c. flaked coconut

In a mixing bowl, beat first four ingredients until smooth. Fold in chips. Form into one-inch balls; roll in coconut. Chill until firm. Makes four dozen.

Thought for the Day: Keep your face to the sunshine and you cannot see the shadows. 

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