Peanut Butter Softies

1 ½ cups flour      ¾ tsp. baking soda

¼ tsp. baking powder      ¼ tsp. salt

½ cup margarine      ½ cup peanut butter

¼ cup brown sugar      3 T. sugar

2 T. corn syrup      1 egg

½ cup peanuts, chopped

Directions: Combine flour, baking soda, baking powder, and salt; set aside. In

mixer bowl on medium speed, beat together margarine, sugars, corn syrup, egg, and

peanut butter. Mix thoroughly until smooth and creamy. On low speed, slowly add

flour mixture until well combined.

Drop by heaping tablespoon onto greased cookie sheet. Flatten cookies with bottom

of a glass that has been dipped in flour (Do not dip in sugar or cookies will crisp as

they bake.) Lightly press finely chopped peanuts onto tops of cookies, if desired.

Bake at 375 degrees for 6-8 minutes or until cookies are set. Because of the small

amount of sugar, these cookies do not brown like others do. Be careful not to over-

bake.

Comment: A great option – add chocolate pieces to mixture for a Reese’s Cup-type

cookie.

Miami Beach Birthday Cake

6 oz. chocolate chips      ½ cup graham crackers

1/3 cup melted butter      1½ cups chopped walnuts

1 tsp. baking soda      1 tsp. salt

2 cups sifted flour      ½ cup soft margarine

1 ½ cup + 2T. sugar      2 eggs

1 tsp. vanilla      1 ¼ cups buttermilk

Frosting

2 cups heavy cream

2 T. sugar

Directions: Melt 1/3 cup chocolate chips; set aside. Grease and flour two 8” cake

pans.

Make crumb mixture. Combine graham cracker crumbs and melted butter. Stir in

walnuts and 2/3 cup chocolate chips; set aside. (If like more crumb mixture; just up

the amounts in proportion.)

Sift together soda and salt with flour. Cream softened margarine in large bowl.

Gradually beat in 1 ½ cups sugar. Add eggs, one at a time, beating well after each.

Blend in melted chocolate and vanilla. Add dry ingredients alternating with

buttermilk, beating well after each addition. Pour into pans. Sprinkle with crumb

mixture. Bake at 375 degrees for 30-40 minutes. Cool.

Frosting: Beat cream with 2 T. sugar until stiff. Frost the cake with crumb side of

cakes up.

Comment: Cake should be refrigerated. A Romer family favorite.

Nanny Cookies

1 cup softened margarine      1/3 cup sugar

1/3 cup brown sugar     1 ½ tsp. vanilla

1 tsp. baking soda      2 cups sifted flour

½ cup chopped nuts

1 bag Hershey kisses

1 cup mini-chocolate chips.

Directions: Combine margarine, sugars, and vanilla. Add dry ingredients. Drop

cookies onto ungreased cookie sheet. Bake 8-11 minutes at 350 degrees.

Comment: Michael and Elizabeth had a nanny, Kim, when very young, and they loved these cookies. Mini chips make the texture.

Baked French Swirl

16 oz. loaf Pepperidge Farm cinnamon swirl bread

6 eggs

3 cups half-and- half cream

2 tsp. vanilla

Cinnamon Sugar

Powdered Sugar

Directions: Cut bread into cubes. Place cubes into lightly greased 3 quart shallow

baking dish. Beat eggs, half-and- half cream, and vanilla in a medium bowl with

whisk. Pour egg mixture over bread cubes. Press bread cubes to ensure all are

coated by egg mixture. Refrigerate overnight. Bake at 350 degrees for 45 minutes

or until knife in center comes out clean.

To serve, sprinkle with sugars and serve with butter and syrup.

Comment:

Chocolate Cream Pie

1 cup sugar      1/3 cup flour

¼ tsp salt      2 cups milk (2% or whole)

3 egg yolks      2 oz. unsweetened chocolate

2 T. butter      1 tsp. vanilla

1 baked pie crust

Meringue:

3 egg whites

¼ tsp. cream of tarter

1/3 cup sugar

Directions: Separate eggs, keeping egg whites for meringue. Lightly beat eat yolks.

Set aside. In sauce pan, combine sugar, flour, and salt. Gradually stir in milk and

melted chocolate. Cook and stir over medium heat until bubbly. Add a touch of the

chocolate filling to the egg yolks and immediately stir. (This is to gradually warm

the yolks to avoid creating scrambled eggs when the egg yolks go into the sauce

pan.) Add egg yolk mixture to the saucepan. Cook and stir filling two more

minutes. Remove from heat. Add butter and vanilla. Pour into crust. Chill.

Meringue: Beat egg whites and cream of tarter until foamy. Add sugar gradually.

Continue to beat until soft peaks form. Spread over cream pie. Brown in 350 degree

oven until meringue is golden brown.

Comment: To make butterscotch cream pie: Delete the chocolate. Substitute ¾ cup

brown sugar for 1 cup sugar. Increase butter to 3T.