Grandma Mccarvers Peanut Butter Crisscrosses Food

KEVIN'S GRANDMA'S MAC

Steps:

• For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
• Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
• Preheat the oven to 350 degrees F.
• For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
• Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.

GRANDMA MCCARVER'S PEANUT BUTTER CRISSCROSSES

Steps:

• 1. Preheat oven to 350 degrees. Grease or spray cookie sheets with cooking spray. In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Gradually beat dry ingredients into creamed mixture. Form into 1" balls and dip tops or roll in sugar; place on cookie sheet. Press each with back of a fork to make crisscross design. Bake 10-12 minutes or until golden brown. Remove from oven and cool on cookie sheets for 1 minute. Cool completely on wire rack.
• 2. Peanut Butter Glaze: Combine peanut butter chips and shortening in microwave safe bowl. Stir at 15 second intervals until mixture is melted. Drizzle over cookies. Let set until glaze hardens.
• 3. Note: These cookies are best when well browned. For Giant Cookies: Roll 4 scoops into balls. Bake about 20 minutes or until well browned. I use a large cookie sheet which allows me to bake 4-6 large cookies at a time.

APPLESAUCE CAKE (GRANDMA BEA PHILLIPS RECIPE) RECIPE

Steps:

• 1. Preheat oven to 350 degrees. Flour and grease a tube pan or 2 loaf pans. 2. Stir together applesauce and baking soda. Set aside. Cream butter, sugar and eggs together, add to applesauce mix. 3. Stir together dry ingredients; flour, cloves, all spice, cinnamon & salt, add to applesauce mixture. Stir in raisins and walnuts. 4. Pour into baking pan. Bake 350 degrees, tube pan for 1 hour 20 minutes or loaf pans for 1 hour.

MOM'S PEANUT BUTTER CRISS CROSS COOKIES

Steps:

• Thoroughly cream shortening, sugars, eggs, and vanilla.
• Stir in peanut butter.
• Sift dry ingredients. (I usually do not sift them together.).
• Stir into cream mixture.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Press with back of fork dipped in flour to make crisscrosses.
• Bake in 350 degree oven about 10 minutes.

CRISSCROSS PEANUT BUTTER COOKIES

Steps:

• Sift dry ingredients.
• In large bowl, combine butter and peanut butter. Beat for 30 seconds at medium speed.
• Add sugar and brown sugar; and beat until fluffy.
• Add egg and vanilla; beat well.
• Stir in flour mixture and beat until well blended.
• Refrigerate, covered, at least 1 hour.
• Form dough into 1 inch balls.
• Place on lightly greased cookie sheets. Flatten with fork, dipped in flour, making a criss cross pattern.
• Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
• Cool 1 minute; remove to rack.