"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Diltz’s Incredible Peanut butter Brownies, by , is from Lindamood Ranch Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups flour 1 ˝ teaspoons baking powder ˝ teaspoon salt 1 cup chunky peanut butter ˝ cup butter 1 ˝ cups firmly packed brown sugar 2 eggs 1/3 cup milk 2 teaspoons vanilla 1 box (10 ounces) Big Chips semi-sweet
Mix flour with baking powder and salt. Beat peanut butter and butter until light and fluffy. Gradually beat in sugar. Mix in eggs, milk and vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chips. Spread in greaded 9x13 pan. Sprinkle evenly with remaining chips. Bake at 375 degrees for 18 minutes or until golden brown. Cool 10 minutes, then cut into bars. Makes about 2 ˝ dozen
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