Here's my favorite oatmeal peanut butter cookie - taken years ago from an old Sisterhood Cookbook: OATMEAL PEANUT BUTTER COOKIES 1/2 Cup Trans-fat Free Shortening 1/2 cup butter, softened 1 C packed brown sugar 3/4 C white sugar 1 C peanut butter 2 eggs 1 1/2 C AP flour 2 t baking soda 1 t salt 1 C quick oats ***************************************************** Preheat oven to 350. Line cookies sheets with parchment. Cream together shortening, butter, peanut butter, and sugars until smooth. Combine flour, baking soda and salt; stir into the creamed mixture. Mix in the oats until just combined. Chill an hour or so (not sure if this step is necessary, but I always chill it at least 3-4 hours if possible). Drop by level tablespoons-ful onto parchment lined cookie sheets. Bake about 15 minutes, until just light brown. Don't over bake. Cool on wire racks. These freeze very well. With my obsession with peanut butter, they don't last long at all in this house:-) Enjoy! DONNA

I think it might have been me looking for sheet cakes AND, most recently, sheetpan pies. Several times I've needed a Comfort Food dessert and thought about the "sheet" type that use to be served so frequently in the midwest picnics, parties and church socials. I'll add this one to my data base AND send it on to my Aunt who frequently needs such things for Church affairs.

I was noticing a progression of peanut butter cookies in my "favorites" collection just the other day. Funny how things change over the years... -Grainlady From my MIL - early 70's... Peanut Butter Cookies Cream: 1/2 c. peanut butter, 1/4 c. shortening Add: 1/2 c. brown sugar, 1/2 c. white sugar gradually. Stir until light and fluffy. Add: 1 well beaten egg, 1 c. flour, 1 t. soda and mix well. Roll into balls and press down with tines of a fork. Bake at 350-degrees F. for 10-15 minutes. 1980's \- growing kids at home... added oatmeal and whole wheat flour Peanut Butter Oatmeal Cookies 3/4 c. firmly packed brown sugar 3/4 c. white sugar 1 c. shortening (coconut oil or butter) 1 c. peanut butter 2 eggs 1 c. all\-purpose flour 1 c. whole wheat flour 1 c. rolled oats 2 t. soda 1/2 t. salt Heat oven to 350\-degrees F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheet. Press each with a potato masher. Bake for 8\-12 minutes or until golden brown. Immediately remove from cookie sheet. 60\-70 cookies. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Low\-Glycemic, Gluten\-Free Peanut Butter Cookies (I adapted it from a flourless recipe.) 1 c. peanut butter 1/3 c. palm sugar 1 egg 1 T. agave nectar 1/4 c. almond flour 2 T. hi\-maize resistant starch 1 t. soda Mix well with a hand\-held electric egg beater. Form into small balls. Press with fork. Bake in a preheated 350\-degree oven 8\-12 minutes. In the Sharp Microwave Oven \- Low\-Mix Bake, 325\-degrees 5\-1/2 minutes.

Sorry I didn't start this today. My internet was down till just now. I had these at the farmers market here in Stratford, and they are just sooooo good! Apple Fritters Allrecipes.com Frying makes anything taste better, and it's easier than you'd ever imagine. So pour some oil, crank up the heat and prepare to churn out this flavorful dish. Ingredients: Vegetable oil, for frying 1 cup flour 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup sparkling apple cider 1 large egg, plus 2 large egg whites 3 apples (about 1 pound)peeled, cored and sliced into 1/4-inch rings Confectioners' sugar, for dusting Put the crunch back into leftovers Nothing matches food fresh out of the fryer, but if you made more than you could polish off in one sitting, revive fried food by re-crisping it. Bring leftovers to room temperature (1 to 2 hours). Preheat the oven to 425 degrees, place the leftovers on a baking sheet on the center rack and bake for 4 to 5 minutes. Directions: 1. Fill a large pot with enough oil to reach a depth of 2 inches and heat until it registers 375 degrees on a deep-fry thermometer. In a large bowl, whisk together the flour, granulated sugar and salt; form a well in the center of the mixture. Add 1/4 cup cider and the whole egg. Gradually stir the flour into the liquid to form a smooth paste. Stir in the remaining 1/4 cup cider; let stand until thickened, 5 minutes. In a bowl, beat the egg whites until stiff. Fold into the batter. 2. Working in batches, dip the apple rings in the batter and fry until golden, about 3 minutes, allowing the oil temperature to return to 375 degrees between batches. Using a slotted spoon, transfer to paper towels to drain. Dust with the confectioners' sugar and serve warm.