Serving it up:
These peanut butter cookies could be called by any number of names: I Can’t Believe It! Magic!, Too Simple To Be True!, the list could go on and you are welcome to make up your own name for these delicious, miraculously quick cookies. Amazing Peanut Butter Cookies will have to do for now. Perfect to whip up if unexpected guests drop in and, like Old Mother Hubbard, your cookie cupboard is bare. Amazing Peanut Butter Cookies can be created in 5 minutes and cooked in 15 minutes fresh cookies can be ready by the time the coffee is perked or the tea kettle is boiled.
- 1 c. peanut butter, smooth or crunchy
- 1 c. white sugar
- 1 large egg
- 2 measures of tender loving care!
Measure the peanut butter, sugar and egg into a bowl.
Mix together until smooth. The batter will be slightly thick.
Using a scoop or teaspoons, scoop out dough about the size of a walnut.
Place on parchment paper lined cookie sheet.
If desired, pattern the dough by pressing with a fork or by dressing it up with a chocolate chip. If you are making larger cookies use a Hershey’s Kiss- unwrapped of course! I leave the cookies in their rounded state prior to cooking so they flatten out while they cook becoming crackled on top and slightly chewy in the center.
Bake for 15 minutes at 350°F. Keep an eye on them.
Cool on the pan for a few minutes then remove to racks to continue cooling.
Serve with tea, coffee, milk or just a plate!
Makes about 24 amazing peanut butter cookies. They freeze well so you can stock up for the holidays.
Dishing it out:
My Dad would have loved these cookies – peanut butter was a favorite; on toast, with carrots or celery, with a spoon!, with just about anything. I remember as a child we always had peanut butter in the pantry and in two or three pound jars. We even had peanut butter in large bear shaped glass jars and I still have a couple of these jars, empty of course!
Peanut butter is a staple many North American kitchens but not so in the United Kingdom or Europe. When growing up in Scotland, Peter seldom had peanut butter and when living in France we only found peanut butter in pricy, small containers.
This recipe is from amazing peanut butter lovers like Carol and Colin who were guests here at West Hill House B&B while attending the 50th year reunion of Vermont College and Norwich Military Academy respectively. Carol mentioned that Colin liked peanut butter cookies and she proceeded to give me this recipe. I’m not prone to disbelieving recipes which are shared with me, and I’m usually ready to experiment, so I made these cookies then and there and about 20 minutes later presented Colin with a plate of his favourite amazing peanut butter cookies. Give the recipe a try, I’ll bet you say, “I can’t believe it, these are amazing peanut butter cookies!”
Learn more about things that include peanuts – check out the information on George Washington Carver.
Stirring it up! Until a few weeks ago I had never cooked with chestnuts. Many years ago I had chestnuts roasted on an open fire (as one does at Christmas time!) from a street vendor in Toronto but nothing since then. I purchased some a few weeks back, sautéed them with some bacon and red onion and the results weren’t bad at all. The next day however, I decided that left-over chestnuts weren’t going to be on my list of favourite foods. Always ready for an experiment though I decided to try making some Chestnut Soup. I opened the pantry and this is what I came up with.
- 1 lb chestnuts, precooked and roughly chopped
- 1 small red onion, diced
- 1 small yellow onion, diced
- 4 slices bacon cut into 1/4″ bits
- 1 medium potato, diced
- 2 c. chicken stock or vegetable stock
- thyme, a couple of good shakes
- salt & pepper
In a heavy bottom saucepan, sauté the bacon bits till cooked but not quite crispy. Add the red and yellow diced onions and continue to sauté until the onions are soft and the bacon is crispy. Add the diced potatoes, chestnuts, thyme and stock. Cook on low heat until the potatoes are soft then simmer for a bit so the flavours can blend. Using a hand blender, purée the soup to a smooth thick consistency. Use caution when blending the hot soup and do NOT pour hot soup into a blender or processor to purée it.
Dishing it out! My dad was the soup maker in our family and his experiments in making vegetable soups were renowned amongst our friends. Dad could make soup out of just about anything and it was always “terribly healthy”. Although at the time we often thought “Not soup again”, recently a homemade soup experiment is often dinner for Peter and myself. Dad would be proud!
Stirring it up! Special baked goods play a key role in many of the winter holidays whether it be Christmas, Chanukka, Pancha Ganapati, Kwanzaa, Chinese New Year or any number of others celebrations. Here’s a yummy recipe for cookies to help us encourage winter, Pecan Snowballs.
- 2 c. pecans
- 1 c. butter, softened
- 1/4 c. icing sugar
- 2 c. all-purpose flour
- 1/2 t. salt
- 1 1/2t. vanilla
- 1 c. icing sugar (for rolling cookies in)
- On a baking sheet, bake the pecans at 350° for 7 to 9 minutes, or until fragrant, stirring once. Let cool then chop finely and set aside.
- In a large bowl, cream butter with sugar until smooth.
- Beat in vanilla.
- With a wooden spoon, stir in flour, salt and pecans using your (clean!) hands to finish the mixing and to form the dough into a mound.
- Wrap in plastic wrap, cover and refrigerate for 30 minutes.
- Form dough into 1 inch balls and place 1 inch apart on an ungreased baking sheet.
- Bake at 325° for 18 – 20 minutes or until lightly golden.
- Remove to racks and let cool for 5 minutes.
- Using the 1 cup of icing sugar, roll baked cookie balls in icing sugar then return to rack to cool completely.
- Roll once again in icing sugar.
- Snowballs can be stored in an airtight container for up to one week or frozen for up to 3 months.
Makes about 40.
Dishing it out! My first Christmas in Texas, my friend Jacquie invited me to a cookie exchange at her home. While I can’t remember the exact number of guests, I believe were each to make 5 dozen cookies of the same recipe, bring them festively wrapped in groups of four, along with 12 copies of our recipe and a cookie tin for our own collection of cookies. One dozen of the cookies were for refreshments at the party, the others were for sharing, 4 of each variety went into our tins. We visited over glasses of wine and plates of cookies – what a wonderful variety of delights for so little work!. I’m not sure how Jacquie managed to organize it, but after several years there were, I think, upwards of 30 ladies at the cookie exchange. No, we didn’t have to make 30 dozen cookies – Jacquie did some mathematical magic and we each went home with a super selection of our friends’ baking. Thanks, Jacquie, for your recipe for Pecan Snowballs.
Picture yourself doing your Christmas shopping and enjoying Christmas music in the quiet serenity of the green mountains of Vermont.
Saturday, December 3 marks the 13th annual Country Christmas Open House in the Mad River Valley. Over 30 local shops and services are offering special discounts which will make your pocketbook happy and may offer free refreshments which will make your tummy happy. Pick up a punch card at any merchants displaying the Participating Merchant sign then visit 5 businesses and have your card punched at each. When you leave your card with the 5th business it will be entered for a prize drawing. Check out the list of participating merchants and services.
On Friday, December 9 The Vermont Symphony Orchestra presents Holiday Pops “Fun and Games” at the Barre Opera House, just under one hour from West Hill House. Favorite Christmas music with a twist as they take a look at the youthful side of the holiday. Fun for everyone. Tickets required.
Thursday, December 15 the Warren United Church will host the Vermont Symphony’s Brass Quintet and Counterpoint for a perfect mix of brass and voices to ring in the season. Free admission although tickets are required.(802-496-9714).
And of course the area also offers skiing and riding at Sugarbush, skiing at Mad River Glen, and cross country skiing at Ole’s and Blueberry Lake. Dog sled rides, sledding, skating, and moonlight snowshoe tours are just some of the other ways to enjoy a white Christmas in Vermont – oh and you can also curl up with a warm beverage and watch the movie White Christmas.
A Scott Joplin serenade after breakfast – what a treat!
Jeanne and John, long time friends from Texas, were making a cross country tour in June and stopped in to visit us. Always traveling with this very small trumpet he has often times surprised folks with a musical interlude.
They told the story of being stuck in an airport around Christmas one year, and, as happens in such a situation, found themselves wandering up and down the terminal. They came upon a group singing carols a cappella. They listened for a bit, then, unbeknownst to the singers, John slipped in behind the group, pulled out his trumpet and began to accompany them. Were they surprised!
Thank you for the visit and the wonderful music.
Look who just got engaged at West Hill House.
Kathryn and Peter visited us in the spring and came back during the Christmas holidays for some R & R – Relaxation and a Ring!
“Your bed and breakfast is so relaxing and enjoyable and I’m so glad that we were able to have it as our engagement location. I can’t imagine anywhere else where I would have done it and Kathryn thought it was perfect. We can’t wait to come back again.”
Thanks Peter and Kathryn, we loved having you here and look forward to your next visit.
This Christmas at West Hill House we were delighted to have two musical families staying with us.
Here are Rick & Ben, accompanied by Rick’s daughter Nicole on the pump organ, singing a Carol on Christmas day in the Sun Room, just before dinner.