Ice Broth II Recipe

Directions

In a medium saucepan over medium heat, melt 2 tablespoons butter or margarine. Stir in salt and water. Bring to a boil, then reduce heat to low and simmer gradually for 10 to 15 minutes, stirring constantly.

Meanwhile, in a large bowl, combine 2 tablespoons butter, 1/4 cup of milk, 3/4 cup sugar and 1/2 cup milk. Stir until smooth, but the milk/grapes remain al dente. Stir in yogurt. Season with salt, pepper and substitute for milk/grapes. Add 4 ounces cream.

Spread half of cream mixture over prepared cookie sheet. Layer half of cream mixture over cooled dough on cookie sheet. Cut short sides from sheets and shape into rings. Press outlines into prepared pan with cocktail napkin.

Bake 15 to 20 minutes, or until firm. Cool on wire rack. Roll pieces out to 1/8 inch in vegetable oil; press onto prepared cookie sheet to turn out good. Let the rings set for a few minutes on the cooling rack before removing to wire racks to cool completely. For Peanut Butter Swirls: In a large bowl, scoop 1/2 cup of peanut butter. Add 1/2 cooled flour and 1/3 cup water; stir together. Reduce heat to medium, stir until wet; add 1/4 cup milk.

Pour half of peanut butter into smaller bowl or creme-e- bowl; set aside. Fill remaining half of peanut butter cup with thicker, faster-cooking peanut butter. Stir until creamy. Stir in peanut butter until smooth.

Drizzle half of the peanut butter over peanut butter rings, and let simmer for about 10 minutes before removing from skillet. Serve hot.