Archive for April, 2011

Peanut Butter Cookies

Here’s what you need: 

2 1/3 cups white sugar

1 cup butter – room temperature

1  16 oz. jar creamy peanut butter

2 eggs

2 1/4 cups flour – sifted

1 ½  tsp. baking soda

1 tsp. baking powder

½  tsp. salt

Here’s how: 

1.  Cream the butter and sugar for 5 minutes. Add eggs one at a time then add the peanut butter. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.

2. Wrap dough in plastic and refrigerate at least 3 hours.

3. Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 15 minutes. For chewier cookies, bake at 300°F for 20 minutes. Let it cool on baking sheets for a minute; transfer to rack to cool completely.

Makes 65 cookies. Using small ice cream scoop


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Whole Wheat Blueberry Buttermilk Pancakes

Here’s what you need: 

1 1/2 cups whole wheat flour

1/2 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

3 tbsps. sugar

2 large eggs

1/2 cup buttermilk

1 cup milk

4 tbsp. melted butter

1 1/2 cups blueberries

1 tbsp of butter or vegetable oil

Here’s how: 

1  Mix the first 6 ingredients in a bowl. In a separate bowl mix the eggs, milk, butter and buttermilk . Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries or wait to add them once the batter has already been poured on the pan – to avoid blueberries from bleeding).

2  Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.  Serve with butter and maple syrup.

Note: cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side.

Serves 4



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