RENEE'S PEANUT BUTTER PIE 2-14-96 Top of page
Filling:
8 ozs. powdered sugar
8 ozs. graham cracker crumbs
2 lb. 2 oz. jar peanut butter
¼ lb. softened butter
Cream butter and blend in sugar. Mix in peanut butter and crumbs.
Gnosch
½ lb. bittersweet chocolate
1 cup cream
Heat to boil
Vanilla Sauce:
1 egg yolk
1 oz sugar
2 ozs. cream
2 ozs. milk
Whisk and add the cream and milk. Heat to boil. Put a little in with the egg yolk mixture and mix well. Put back in with the rest of the cream and milk. Cook stirring constantly until its thick and coats the spoon.
Put together in order below:
Prepared pie crust
Peanut Butter Filling
evenly spread chocolate mixture
Vanilla Sauce
ROVER REWARDS 2-26-96 Top of page
3/4 cup of hot water
1 beef bouillon cube
1/2 cup margarine
1/2 cup powdered milk
1/2 tsp. salt
2 tsps. sugar
1 beaten egg
3 cups wheat flour
Dissolve cube in hot water, stir in margarine, mix in sugar, salt, egg, add flour to make stiff dough. Pat into cookie sheet to ½ inch thick and cut into shapes. Bake at 350° for 50 minutes. Let them cool completely in the oven.
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