Peanut Butter Bars

Not only are these cookie bars soft and chewy, but they're super easy to throw together since they're baked in a cookie sheet, then cut into bars, making them perfect for potlucks and picnics. (The original recipe makes enough to feed a crowd, so I cut it down to size, and this makes enough for one pan.)

Peanut Butter Bars

4 eggs 

2 cups sugar

1 cup packed brown sugar

2/3 cup peanut butter

1/3 shortening or butter

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

1 TBSP. baking powder

1/2 tsp. salt

Cream eggs, sugars, peanut butter, shortening and vanilla until smooth. Combine remaining ingredients and gradually add to creamed mixture.

Mix well. Press dough into a greased cookie sheet (about 13x18-inch).

Bake @ 350* F for 20-25 min. or until the top is a light golden brown.

Cool, cut into bars and dust with powdered sugar.

Makes about 2 1/2 dozen.

Original Recipe For A Crowd

12 eggs

6 cups sugar

3 cups packed brown sugar

2 cups peanut butter

1 cup shortening or butter

2 TBSP. vanilla

8 cups all-purpose flour

3 TBSP. baking powder

2 tsp salt

Prepare as directed above for smaller recipe, except divide dough between three (13x18-inch) greased cookie sheets. Yield, about 8 dozen.

Toast Custard

This is a standard favorite at our house, and a fun way to use up a loaf of Mark's homemade English Muffin Bread too.

Toast Custard

2 cups milk
1/3 cup white sugar
3 TBSP. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 TBSP. butter
English Muffin bread, sliced, toasted, and cut into dipping strips

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Serve warm with English toast for dipping.

Microwave Method: Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk. Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Whisk in butter and vanilla. Pour into serving dishes and serve warm with English toast for dipping.