From my 1914 Recipe book: This recipe is handwritten. Although, not all of the recipes are and it appears that some are from a later time period (1934, specifically) and are cut from the newspaper. As I began to type out this recipe, I realized that she only listed the ingredients, nothing more. No instructions on how to combine or what temperature to bake it on and for how long. So, I winged it. Peanut Butter Bread 2 cups Flour 1 teaspoon Baking Powder 1 teaspoon Salt 1/2 cup Sugar (or less) 1/2 cup Peanut Butter 2 Large Eggs Milk to make stiff batter (about 1/2 cup) Directions: 1. Preheat oven 350 degrees. 2. Grease loaf pan and set aside. 3. Combine Dry ingredients (flour, baking powder salt, sugar). 4. Beat your eggs and add them to your dry ingredients. 5. Add your peanut butter. 6. Mix together. 7. Then add your milk approximately 1 tablespoon at a time until you get a stiff batter. 8.
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Happy Wednesday friends! We tried a new recipe a few weeks ago and liked it enough to add it to our meal planning rotation. I wanted to share it with you. Sometimes we have to tweak things to make it a little more WW friendly. 2 oz/2 Tbsp of KerryGold Butter 4 Pepperoncinis peppers with about a Tbsp of the juice 1 oz of McCormick's ranch dressing seasoning 1 packet Chicken gravy mix packet 2 pounds boneless skinless chicken breast 1/2 cup water 1. Place all the ingredient in your slow cooker 2. Cook on low for 8 hours. 3. Remove and shred chicken. We had it with some steamed broccoli and mashed potatoes made with Fat Free Greek Yogurt. We all enjoyed this greatly and ate leftovers until they were gone! I hope you enjoy as much as we did! I used this recipe as my guide . This can be done in the InstantPot as well, but we've done it in the Crock-Pot. Although she says it isn't necessary to add the water, because I didn't add all the juice, I added the water.
Chicken Enchilada Casserole 3 Tbsp Kerrygold Pure Irish butter 2 breast(s), shredded Cooked skinless boneless chicken breast(s) 4 oz Canned diced green chiles 0.25 cup(s) All-purpose flour 1 cup(s) Simple Truth Organic Cultured sour cream 1.5 cups Trader Joe's Fancy shredded lite Mexican blend 12 tortilla(s) Mission Street Tacos Corn tortillas 1 cup Uncooked onion(s) 0.50 cup Uncooked bell pepper(s) 3 tsp Better Than Bouillon Chicken Base, Reduced Sodium In a large saucepan, cook onion and green pepper in cooking spray till tender. Combine onion mixture in a bowl with the shredded chicken and green chili peppers, set aside. For sauce, in the same saucepan, melt 3 tabelspoons of butter. Stir in flour, coriander and salt. Stir in 2.5 cups of water with Better than Bullion, all at once. Stire till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 0.5 cup of cheese. Stir half the sauce into the chicken mixture. Add a little of th