Recipe From Roseville-rkmquilts.com
01-25-2011, 06:38 AM
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(For those of you who are new readers of my online quilt novel-Roseville is the fictional town where my characters all reside. Occasionally in my daily blog I include recipes that the characters are working on. This is one from 1/24/11, where a quilt guild member is trying to make amends for kicking my husband out of the house during the big football game in order to clear space for the guild to make a last minute quilt. To read more, visit me at www.rkmquilts.com and you'll get all caught up in the [email protected])
It is the same one that Gladys will be baking up for Dave later this morning. If you read the Roseville Blog, you will know why. It is a traditional "church basement" recipe, but every now and then we lose track of the traditional standbys, so it's good to have a copy in your computer files "just in case". You will find that I have "tweaked" the traditional church cookbook version just a bit. The combination of cinnamon and chocolate are very complimentary. Try it. I know you'll agree. Let me know your thoughts!
Dave's Peanut Butter Blossom Cookies
Preheat Oven to 350 degrees
Cream Together:
1 c. white sugar
1 c. brown sugar, packed
1 c. softened butter
1 c. peanut butter (You decide on brand and whether to use creamy or crunchy.)
Add In:
2 eggs
1/4 c. milk
1 t. vanilla
2 t. butter flavoring
Cream together all the above until smooth. Set aside.
In another bowl, combine:
3 1/2 c. all purpose flour
2 t. baking soda
1 t. salt
1 t. cinnamon
Sift all the above dry ingredients together with a hand whisk gently until all ingredients are well blended.
Other Ingredients Needed:
1 bag Hershey Kisses (unwrap ahead of time while cookies are baking) or 1 bag of Brach's Chocolate Stars
A small bowl of a mixure of cinnamon and sugar-like you'd put on toast.
1) Set mixer on lowest speed possible and add the dry ingredients a little at a time until all is mixed in. This may be easier by hand, but you decide. * If you have a Kitchenaid Pro Mixer, you can add the flour without it "splashing" you, due to the deep bowl.
2) When all is mixed, make 1 inch balls from the dough. I use the 1 inch ice cream scoop-the clicker type.* If dough is still too sticky, add just a bit more flour-test as you go. You don't want the dough to stiffen up and get hard., so be careful.
3) Roll balls in the cinnamon and sugar mixure in your small bowl, then place on a baking sheet. *You don't need to grease the cookie sheet due to all the butter and peanut butter, but parchment paper keeps the bottoms from over browning due to the sugar.
4) Bake 12 cookies to a sheet for 8-10 minutes. They won't spread too much.
5) Pull from oven when they are "puffy" and cracked around the sides. They will just be turning golden brown.
6) Immediately, push a Hershey Kiss or chocolate star into the gooey hot center of each cookie. Gently remove from cookie sheet onto cooling rack, or counter.
7) LET THEM SET-UP! This is important. They will look perfect and ready, but the chocolate will melt and soften, then take about an hour to get hard again. Be patient.
8) The last time I made these around Christmas, the recipe yielded around 5 dozen, so you'll have enough to "sample" without anyone knowing...if you know what I mean...come on, who are we kidding here?
Enjoy!
Rhonda @rkmquilts.com
It is the same one that Gladys will be baking up for Dave later this morning. If you read the Roseville Blog, you will know why. It is a traditional "church basement" recipe, but every now and then we lose track of the traditional standbys, so it's good to have a copy in your computer files "just in case". You will find that I have "tweaked" the traditional church cookbook version just a bit. The combination of cinnamon and chocolate are very complimentary. Try it. I know you'll agree. Let me know your thoughts!
Dave's Peanut Butter Blossom Cookies
Preheat Oven to 350 degrees
Cream Together:
1 c. white sugar
1 c. brown sugar, packed
1 c. softened butter
1 c. peanut butter (You decide on brand and whether to use creamy or crunchy.)
Add In:
2 eggs
1/4 c. milk
1 t. vanilla
2 t. butter flavoring
Cream together all the above until smooth. Set aside.
In another bowl, combine:
3 1/2 c. all purpose flour
2 t. baking soda
1 t. salt
1 t. cinnamon
Sift all the above dry ingredients together with a hand whisk gently until all ingredients are well blended.
Other Ingredients Needed:
1 bag Hershey Kisses (unwrap ahead of time while cookies are baking) or 1 bag of Brach's Chocolate Stars
A small bowl of a mixure of cinnamon and sugar-like you'd put on toast.
1) Set mixer on lowest speed possible and add the dry ingredients a little at a time until all is mixed in. This may be easier by hand, but you decide. * If you have a Kitchenaid Pro Mixer, you can add the flour without it "splashing" you, due to the deep bowl.
2) When all is mixed, make 1 inch balls from the dough. I use the 1 inch ice cream scoop-the clicker type.* If dough is still too sticky, add just a bit more flour-test as you go. You don't want the dough to stiffen up and get hard., so be careful.
3) Roll balls in the cinnamon and sugar mixure in your small bowl, then place on a baking sheet. *You don't need to grease the cookie sheet due to all the butter and peanut butter, but parchment paper keeps the bottoms from over browning due to the sugar.
4) Bake 12 cookies to a sheet for 8-10 minutes. They won't spread too much.
5) Pull from oven when they are "puffy" and cracked around the sides. They will just be turning golden brown.
6) Immediately, push a Hershey Kiss or chocolate star into the gooey hot center of each cookie. Gently remove from cookie sheet onto cooling rack, or counter.
7) LET THEM SET-UP! This is important. They will look perfect and ready, but the chocolate will melt and soften, then take about an hour to get hard again. Be patient.
8) The last time I made these around Christmas, the recipe yielded around 5 dozen, so you'll have enough to "sample" without anyone knowing...if you know what I mean...come on, who are we kidding here?
Enjoy!
Rhonda @rkmquilts.com
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