Soften brown sugar by placing a slice of bread on the package and closing tightly.
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Reggie's Freezer-Friendly Holiday Menus
- Colorful Mixed Vegetables
- Easy Roast Turkey
- Frozen Christmas Bombe
- Layered Potatoes and Yams
- Make Ahead Gravy
- Stuffing Balls
- Succotash
Appetizers
- Antipasto
- Carol's Oriental Shrimp
- Cheese Crispies
- Clam Dip
- JELLIED LIVER PATE
- Spinach Dip
- Steak Tartare
Breads
Desserts
- AWESOME OATMEAL COOKIES
- DARK FRUIT CAKE
- Fiona's Pecan Pie
- Hello Dolly Cookies
- Mama Betty's Strawberry Jam
- Martha Washington Cake
- Mocha Torte
- Natalie's Cheesecake
- Old-Fashioned Chocolate Chip Cookies
- Pavlova
- Peanut Butter Cookies
- Pineapple Whip
- Rich Wedding Cake
- Sugar Pie
Meats
- Chicken Divan
- CHILI CON CARNE A LA ALPHA GAMMA DELTA
- Filet of Sole a la Gillies
- Jean's Ham Loaf
- Old Fashioned Mince and Onions
- Original Quebec Tourtiere
- Pepper Steak Marinade
- Shepherd's Pie
- Veal Corden Blue
Pastas
Soups, sauces
Desserts
Peanut Butter Cookies
Total cooking time: 12-15 minutes
1 CUP SUGAR
1 CUP PEANUT BUTTER
1 EGG
1 CUP PEANUT BUTTER
1 EGG
- 1. Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto parchment or Silpat-lined baking sheet. (Roll into one-inch balls if you don't have a scoop.) Press down with the back of a fork and then press again from the opposite direction to form a criss-cross pattern on top.
- 2. These cookies will not spread. You can bake the full recipe on a single tray if desired. Bake for 12 minutes. Let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container.
- Notes: For less dense cookies, you can remove two tablespoons of peanut butter.
Print Recipe
ROYAL LEPAGE HÉRITAGE REAL ESTATE AGENCY
INDEPENDENTLY OWNED AND OPERATED
INDEPENDENTLY OWNED AND OPERATED
