Buttermilk Pie Crust (All Butter Pie Crust)

 I was searching for an easy buttermilk pie crust recipe and tried this one. I love it! It was a perfect crust for my pies. I have to give credit to King Arthur Test Kitchen for this recipe.

2 1/2 cups of flour. 

1 tsp salt

2 Tbsp buttermilk powder

16 Tbsp of unsalted butter (I did use salted butter and just reduced the salt in the recipe to 1/2 tsp)

1/4 to 1 cup ice water

Step by step

1) Whisk together flour, salt, and buttermilk powder (they said this was optional, but I think it needs it.)

2) Dice the butter into small cubes. Work it into the flour mixture (I used my food processor, pulsing until it was well distributed but not fully mixed in.) I call is small pea sized mixture.)

3) Gradually add the ice water mixing it with a fork or your fingers until it starts to come together. (I had to add more water the recipe called for, almost twice the 1/2 cup. However, start with the 1/4 cup suggested and add what you need for it to come together) 

4) Gather the dough, handling it as little as possible. Divide the dough in half and form a round disc.

5) You can roll the dough immediately or refrigerate up to a half hour. It was suggested that for a better texture that you refrigerate it. If you refrigerate it for more than half hour, you will need to let it come to room temperature for 15-20 minutes before you work with it.

Grandma Cox's Sugar Cookies

Grandma  Cox's Sugar Cookies

11/2 cups butter
2 eggs
2 cups sugar
1 tsp vanilla or almond
Beat them together.

Stir together:
6 1/2 cups flour
1 tsp salt
2 tsp baking soda

Alternate mixing this flour mixture into the butter/egg/sugar mixture with 1 cup milk.

Roll dough on a floured board and cut with cookie cutters.  Bake on a greased cookie sheet at 350 for 8-10 minutes, until very light brown.  DON'T OVER COOK!  Frost as desired.

Peanut Butter Finger (School Recipe)

This is the recipe that was given to me by a person that used to work in the school cafeteria (in the days when they actually made things from scratch).  My family has fond memories of this dessert.

Peanut Butter Fingers

Peanut Butter Fingers

In a large bowl:

1 1/2 cups Butter
1 1/2 cups Peanut Butter
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar
3 eggs
1 1/2 teaspoons baking soda
3/4 salt
1 Tablespoon Vanilla

Mix all ingredients well with a mixer.

Stir in:
3 cups rolled oats
3 cups flour

Mix well.

Spread a thin layer of butter in a large baking sheet (13x18) or two 9x13 pans.  Evenly spread the batter into the pan.  You will probably have to use your hands and try to get it as even as possible.

Bake at 350 for 15 - 20 minutes, until the edges are golden brown.  Immediately sprinkle 2 bags of chocolate chips on the hot bars.  Spread around with a knife as it melts.

Optional frosting:
2-4 cups powdered sugar
1 1/2 cups peanut butter
4-8 Tablespoons evaporated milk.

Start with 2 cups powdered sugar and all of the peanut butter.  Gradually add the milk, starting with 4 Tablespoons.  If you happen to add too much milk and it is too runny, go ahead and add more powdered sugar.