Commodity Cookies–No Bake Chocolate Peanut Butter Drops
December 16, 2010 by getpromoted
Filed under Recipe Fun
 No Bake Goodness When I was growing up, my Dad’s company was on strike. We received commodities from the government: butter, peanut butter, beans, oats, etc. One of my favorite cookies was made with the ingredients we had in our commodity packs. Enjoy! Some of the cooks say it is not a good idea to make these on rainy days. You have to get the oats put in, stirred quickly, and onto wax paper. If they are too gooey, you can add more oats. If they get stiff, add more warm milk and stir to get i able to drop. |
Commodity Cookies |
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2 cups sugar 1/2 cup cocoa 1 stick butter 1/2 cup milk 1 tsp. vanilla 3 cups quick-cooking oatmeal (I used Old-Fashioned Oats if I have them) 1/2 cup peanut butter Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute. (Needs to come to full boil before timing. Other recipes call for three minutes of boiling.) Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal. Drop by spoonful onto wax paper. Let cool for at least 30 minutes. |
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Note from another cook:
I used to have a bit of a time – either too soft & gooey or they got rock hard and crumbly. I fixed it by substituting some of the sugar with Karo syrup. Fixed the problem both ways. It’s really good with extra crunchy PB. I must be the only one that likes the whole rolled oats. I like the chewy texture.
No Bake Drop Cookies
Champagne and Raspberry Recipes
December 11, 2009 by getpromoted
Filed under Recipe Fun
Lemon peel strips
Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. (Can be made 1 month ahead. Cover; chill.) Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube. Pour champagne over to fill glasses. Garnish each with raspberries and lemon peel.