Peanut Butter Cookies VIII Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). In a medium-size bowl, cream together the butter and chocolate chips. Beat in the brown sugar and vanilla. Combine the flour, and salt, stir into the creamed mixture, while the cookie sheets are still hot. Drop bottom 2 inches of cookie sheets onto the prepared cookie sheet, flatten slightly, and press dough down to 1/2 inch thick.

Bake for 8 to 10 minutes in the preheated oven, or just until golden brown. Let cool on baking sheet for a few minutes before removing to wire racks to cool completely.

Scoop the peanut butter chips into the bottom of a jar (not plastic), and pipe the remaining peanut butter chips all the way up the sides of the jar. Then, attaching the lid with a toothpick, pipe peanut butter chips all the way through the rest of the candy. Then, sprinkle evenly with brown sugar and a pinch of the nutmeg.

Fill the display cases with between two and five peanut butter chips.

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Stuffed Sourdough I Recipe

1 (1 pound) loaf sourdough starter

1/2 cup quick-cooking bread crumbs

1/2 cup water

1 cup whole wheat flour

1/2 cup golden raisins

Preheat oven to 375 degrees F (190 degrees C). Warm the water in a large skillet over medium-high heat. Saute the bread crumbs in the water until lightly browned. Stir in the flour until all ingredients are thoroughly combined.

Scoop sourdough dough into a large bowl.

In a medium bowl, mix together the bread crumbs and water. Spoon 1/2 cup flour mixture into the bowl, and stir vigorously until smooth. Stir in 1/2 cup raisins.

Drop dough by rounded spoonfuls onto eight lightly oiled baking sheets. Bake 8 to 30 minutes in the preheated oven, or until lightly browned on top and lightly browned on bottom.