Charlie Brown Cookbook Food
LUCY'S LEMON SQUARES (PEANUTS COOKBOOK)
I used to make these when I was a kid from the Peanuts Cookbook I got through scholastic books- remember you'd pick the books, pay for it (parents had to write a check) and then weeks later they would show up? These were one of the first things I baked by myself. They are really tasty too! I increased the lemon juice a bit and...
Provided by Lisa Foote
Categories Other Desserts
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Sift flour and powdered sugar into bowl. Blend in butter with clean fingertips till well mixed. Pat evenly into the bottom of a greased 8x8 inch baking pan. Bake for 20 minutes.
- 2. Meanwhile, beat the eggs, granulated sugar, baking powder, lemon juice, zest and salt togeher. Pour over baked crust and return to oven. Bake for an additional 20-25 minutes.
- 3. Cool completely on rack. Cut in squares. Sprinkle with sifted powdered sugar.
ITS THE GREAT PUMPKIN COOKIES, CHARLIE BROWN
Make and share this Its The Great Pumpkin Cookies, Charlie Brown recipe from Food.com.
Provided by Miss Diggy
Categories Drop Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Cream butter with both sugars until light and fluffy.
- Add in egg, pumpkin, and vanilla and mix.
- Then add flour oats, baking soda, cinnamon, and salt and mix well.
- Then stir in CHocolate chips and cinnamon chips.
- Bake at 350 for 18-20 minutes or until firm and lightly brown.
- (OPT) You can shape these into pumpkins before baking and when done and cooled decorate with frosting or peanut butter (I love them just plain).
- I usually eat mine when they are totally cooled.
CHARLIE BROWN COOKIES
Make and share this Charlie Brown Cookies recipe from Food.com.
Provided by dicentra
Categories Drop Cookies
Time 46m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In a double boiler, melt the butter and chocolate until no clumps of chocolate remain.
- Meanwhile sift the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl mix the eggs, sugar and vanilla until thoroughly combined. When melted, pour the chocolate and butter slowly into the egg mixture while stirring. Be careful not to add the chocolate too fast, or the eggs could cook. Mix well.
- Add the sifted dry ingredients, and mix until completely incorporated. Scrape the sides and bottom of the bowl to insure that any butter or flour pockets are incorporated.
- Add the peanut butter chips and mix until evenly distributed in the dough. Be sure to scrape the bottom of the bowl so every cookie gets some goodies!
- Scoop the dough onto a baking sheet lined with parchment or wax paper.
- Chill the scooped cookies in the freezer or refrigerator for 30 minutes.
- Bake at 325 degrees for about 16 minutes. The cookies will appear cracked with large fissures across the tops when finished.
Nutrition Facts : Calories 257.4, Fat 15.8, SaturatedFat 8.7, Cholesterol 41.7, Sodium 208.4, Carbohydrate 26.3, Fiber 3.1, Sugar 15.6, Protein 6.3
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