(You know the drill: a little story before the recipe. Indulge me or scroll till you see the ingredients list.)
Saturday was house cleaning day. Floors, bathroom scrubbed. I did my best to empty the laundry baskets. I’ve never minded doing laundry. I find it comforting and what a loving service to do for one’s family?
Anyway, I passed the door to Mama’s bedroom on my way to put up some kitchen linens. Yes, I know I decorated it, but as I peaked in, I thought what a serene, welcoming space. I hope that she thought so. September is winding down and I find myself missing the people in the pictures on the small chest. And I grow nostalgic for the past.
Mama loved this time of year. College football, planning for the holidays. She would be in her element right now. Speaking of college football; Geaux Tigers! And kudos to the Florida Gators for handing Ole Miss their collective be-hinds back to them. Can you say “Romped ’em!”?
Okay, enough of that. Back to nostalgia. Did your mother or grandmother have one of these?
This Better Homes and Gardens cookbook was my mother’s. Well, used, it’s the fourth printing copywrite of 1971. I would pour over the pages of this cooking bible when I was a girl. The tabbed section marked cookies was, of course, a favorite.
“Mama, can we make cookies?”
Rarely did she say no. Out would come the Better Homes and Gardens cookbook. She would read the ingredients list and I would find them in the pantry or refrigerator. Then we’d stand side by side mixing them up together.
The peanut butter cookie recipe was one of our favorites. See that part of the recipe about pressing a criss-cross pattern with the tines of a fork? Do you know why you should do that? It makes the cookie bake more evenly and crispy. So, now you know.
Recently, I’ve had some thyroid issues and am trying to go gluten free. Nostalgia met gluten free in my kitchen today and I modified the classic peanut butter cookie recipe.
Here’s what I did
Ingredients:
1/4 cup softened butter
1/4 cup Smucker’s Natural Peanut Butter
1/4 cup brown sugar
1/8 cup granulated sugar
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon baking soda
3/4 cup oat flour (I used King Arthur)
Optional: fall themed sprinkles
What to do:
Preheat your oven to 350°. Line two baking sheets with parchment paper and set to the side.
In a medium bowl mix together the first 4 ingredients, until the sugars and butters are light and creamy. Use a hand mixer or get out a whisk and get an arm workout as well. (Wink)
Next, add in the egg yolks, incorporating them well into the creamed mixture.
Add in the baking soda and oat flour. Mix it just something it’s incorporated; dont over beat it.
Using a small cookie scoop, drop them onto the prepared cookie sheets. If you don’t have a cookie scoop, drop by rounded teaspoon size. Space these cookies out, as they spread while cooking.
Next, do that nostalgic criss-cross pattern and decorate with sprinkles.
Bake for about 12 to 14 minutes, until the edges are slightly browned. Take out of the oven and cool on the cookie sheet. This recipe made 15 cookies. They are not overly sweet, just right and a little chewy and crispy at the same time.
Here’s a Bible verse that you can look up: Titus 2:3-5. It talks about the older women teaching the younger women. My mother was a wonderful role model. Spending time with her in the kitchen was a sweet part of that.
Nostalgic blessing from the Exile’s Kitchen
