Old 4 H Cookbook Food

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FRENCH CRèME PEANUT BUTTER COOKIES



French Crème Peanut Butter Cookies image

I got this recipe out of an old 4-H cookbook years ago. These peanut butter cookies almost melt in your mouth. They are packed with peanut butter flavor, but are light and delicate. You must let them cool on the baking sheet a few minutes after removing them from the oven because they can crumble easily if you don't.

Provided by Olive

Categories     Dessert

Time 45m

Yield 24 24, 12 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup Crisco
1 cup creamy peanut butter
1 1/2 cups powdered sugar
2 teaspoons vanilla
1 egg, beaten
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. In a large mixing bowl, cream butter, Crisco, & peanut butter. Add powdered sugar & beat until fluffy. Blend in vanilla & egg and beat until creamy. Stir in the flour, soda, salt, & cream of tarter; mix well. Chill for about 30 minutes or so for easier handling. Roll dough into 1-inch balls & place them 2-3 inches apart on a parchment lined cookie sheet. Slightly, flatten each cookie ball with a fork....using a cris-cross pattern. Note: coat a fork with shortening, and then dip the fork in sugar before cris-crossing each cookie so the fork don't stick to the dough. Bake for about 12 minutes. Cool cookies on cookie sheets a bit because these cookies can crumble easily if you don't let them rest. Then... Remove from cookie sheets & cool on racks completely.

LEMON SPONGE CAKE



Lemon Sponge Cake image

I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.

Provided by KaDo2609

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
6 eggs
1/2 teaspoon cream of tartar
1 cup cold water
2 cups sugar
3 tablespoons lemon juice

Steps:

  • Sift flour, baking powder, and salt.
  • In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
  • Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
  • Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
  • Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.

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