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Peanut Butter Chocolate Chunk Cookies!
I KNOW it is Thanksgiving week, and peanut butter has NOTHING to do with Pilgrims and turkeys, but I had a craving yesterday for peanut butter cookies! So, I took an old recipe from a Betty Crocker’s cookbook and updated it to make it a bit more healthful. The cookies turned out so soft and delicious! Give them a try…
You will need…
1 stick soft butter
1/2 cup natural peanut butter (only peanuts and salt as ingredients…CHECK THE LABEL)
1/2 cup demerara sugar and 1/2 cup natural cane sugar
Mix all of the above well either by hand or with a mixer (I used a hand-held electric mixer).
Add one egg; mix well.
Dump in 1 and 1/4 cup freshly-milled soft white wheat flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, pinch of salt. Mix. Add 1 cup of chocolate chunk pieces.
This should make a wonderful soft dough. Take globs of dough that are about the size of a golf ball, and put them on a cookie sheet (I use parchment paper on the sheet). Bake at 375 degrees for 10 minutes. They will be brown on top but nice and soft inside. TRY to let them cool before you gobble them up. There you go. . . I said “gobble”! These will work for Thanksgiving!
Pumpkin Date Walnut Muffins
Just in time for Thanksgiving!
Mix 2¼ cups freshly milled flour (any type) with:
½ cup demerara sugar,
2¼ teaspoons baking powder,
¼ teaspoon salt,
2 teaspoons cinnamon,
¼ teaspoon nutmeg,
¼ teaspoon cloves,
1/3 cup finely chopped pitted dates, and
1/3 cup chopped walnuts.
Combine in separate bowl: 1 (15 oz.) can pumpkin, 1/3 cup oil, 3/4 cup buttermilk (or regular milk), and 2 teaspoons vanilla.
Add dry ingredients to wet to form a thick batter. You may need to add a little more milk if batter is too thick. FILL greased muffin cups with batter. Bake at 350 degrees for 15-20 minutes. Makes one dozen.
And the winner is….
Some of you received my email about the drawing for a FREE 50# bag of Prairie Gold hard white wheat. A name was randomly selected from your comments posted, and the winner is Ashley Seiler. She will receive a bag of WheatMontana’s wonderful chemical-free grain, just in time for holiday baking!
13-Bean Soup
Fall has definitely arrived here in Atlanta! Chilly mornings, bright sunshine, and the changing colors of the leaves gets me in the mood for soup. This recipe is from my friend, Amy, who is a bright ray of sunshine herself! Thanks, Amy, for sharing it with me.
Rinse and drain 1.5 lbs of 13-Bean Mix and soak overnight.
Next day, in large crock pot, add soaked beans that you have rinsed and drained again.
Add 1 small onion diced or 1 Tablespoon dried minced onion, 2 teaspoons chili pepper, 1 teaspoon paprika, and 1 teaspoon salt.
Add water (or vegetable broth or chicken broth) until it covers beans by 2 inches.
Cook on low for 8 to 9 hours.
Stir in 1 large can (28 oz.) crushed tomatoes and 1 can (15 oz.) petite diced tomatoes.
Add fresh garlic (as much as you like) through a press and salt to taste.
I have found that this is a great basic recipe that you can “dress up” by adding any kind of fresh or frozen vegetables or cooked meat. Try cooked chicken, corn, and sliced okra. Or, cooked ground beef, diced potatoes, carrots, and green beans. The possibilities are endless…
New Website
After months of procrastination, our new website is finally here! We hope you will find it helpful to have photos of the items in our store, and an actual shopping cart, so you can order without having to call or email us. Enjoy!