I taught gardening in Dublin and Livermore this spring and brought munchies to my classes, here are a couple of the recipes:

Peanut Butter Creams

4 cups confectioners sugar (powdered sugar)

1 1/2 cup peanut butter (crunchy or creamy)

1/3 cup milk (I used skim)

1/4 cup honey

1 teaspoon vanilla extract

6 oz. semi-sweet chocolate chips

combine all ingredients except chocolate chips. Mix until blended, then remove from bowl and knead on board until smooth.  (I did this in my Kitchen aid and just beat it until it was very smooth and even color and consistancy – it will be stiff)  Spread evenly into a 9×9 inch pan.  Melt chocolate pieces over low heat, until just melted.  Spread over peanut butter mixture, cool just until chocolate sets up, then cut into small pieces, if the chocolate gets completely hard it will be very hard to cut up.

Root Beer Pinwheel Cookies

1 3/4 Cups Flour          1/2 teas. Baking powder

1/4   teas. salt          8   tbls. unsalted butter, at room temp.

1     teas. vanilla       3/4 cups sugar

1     large egg           3/4 teas. root beer extrac

Whisk together flour, baking powder and salt in a medium bowl.

Beat the butter on med. speed in elec. mixer until creamy.  Add vanilla and sugar, beat to incorporate, then add the egg and beat to combine.  Reduce the speed to low and slowly add the flour mixture and mix until the dry ingredients are incorporated.

Transfer half the ingredients to a mixing bowl and add the root beer extract.  Knead until blended. The dough will look slightly marbled.

Cut 4- 20 inch pieces of parchmenht paper.

working with half the dough at a time, place the dough between sheets and pat to form a flat disk. Roll into a thin rectangle, 14×17 in.  Repeat with remaining dough.  Remove parchment and place root beer dough on top of the plain dough. Trim excess edges. With long side facing you, roll into a tight jelly roll. Trim edges .Wrap well and freeze for 1-2 days.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.  Slice dough into 1/3 in. slices.  Arrange on cookie sheet 1 in. apart.  Bake 10-12 minh., until the cookies just start to brown at the edges.

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