Recipes by Janet:
Douchen
1/2 Cup Sugar
1/4 Cup Shortening
2 Cups Milk
2 Eggs
dash salt
1 teaspoon baking powder
2 Cups Flour
cinnamon sugar
Rhubarb (one package frozen, in cubes)
Preheat oven to 350.
Cream sugar and shortening.
Add eggs and milk; beat well.
In separate bowl, combine flour, baking powder and salt.
Add dry ingredients to liquid ingredients to make a thin dough, like
pancake batter.
Pour batter into a flat, jelly roll pan.
Place Rhubarb cubes on top of batter.
Sprinkle with cinnamon sugar.
Bake for 35-40 minutes. When dough springs back and is golden brown,
it's done.
Best served warm. Store in refrigerator.
Peanut Butter Blossoms
1 package (18 ounces) refrigerated sugar cookie dough
1/2 cup creamy peanut butter
42 milk chocolate candy kisses, unwrapped
1. Preheat oven to 350. Crumble cookie dough into CLASSIC BATTER
BOWL. Stir in peanut butter until completely blended.
2. Fill Pampered Chef COOKIE PRESS with dough. Fit press with disk #4, #5, or #1,
making sure the number on the disk is facing outward, away from the
dough. Press dough onto flat BAKING STONE, 1 inch apart.
3. Bake 10-12 minutes or until lightly golden brown. Remove from the
oven and immediately place a candy kiss in the center of each cookie,
pressing down firmly. Cool 1-2 minutes on BAKING STONE or until
chocolate softens but does not melt. Remove cookies to NONSTICK
COOLING RACK with MINI-SERVING SPATULA. Cool completely. Repeat with
remaining dough. Store cookies in tightly covered container.
Yield: 3 1/2 dozen cookies