"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

Double Buttercups Recipe

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This recipe for Double Buttercups, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Hegseth
Added: Thursday, August 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 375 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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