"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Double Buttercups, by Judith Hegseth, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
36-42 chocolate covered peanut butter cups (Reese's) 1/4 c. creamy peanut butter 1/3 c. firmly packed brown sugar 1 pkg. Pillsbury pie crust mix 1 egg, beaten 1/2 tsp. vanilla 1 c. (3-oz can) chow mein noodles
Unwrap candies. Combine all ingredients (except candies) and mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Make a large thumb print in the center of each. Bake at 375º for 8 minutes. Press a candy into the center of each ball, bake again for 2-3 minutes until candy is slightly melted. Cool 5 minutes. Remove from cookie sheet.
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