The recipe I used called for 3/4 t baking soda. I used 1 T of vinegar. I only had red wine vinegar so I used that. I just always use 1 T of vinegar. In pastry, I use 1 1/2 T vinegar or lemon juice.
Lemon juice would do the same thing.
Here is the recipe, just for the fun of it, Copa and Serenity.
375 degrees / 10 to 12 minutes Top rack of oven will brown tops of cookies without burning bottoms. I put tablespoons full of dough on aluminum foil (torn to the size of my baking sheet). This recipe will make around 18 double size cookies. So, I have two sheets of aluminum foil. Boom on goes the dough. Then, slip the foil onto the cookie sheet. When that batch is done, slip the entire foil sheet off the cookie sheet, slip the other foil sheet on.
That way, all the cookies are ready to go and I can wash the bowls and etc while the first batch is baking.
I save the foil for use the next time I bake cookies. The foil prevents the cookies from burning and they never stick.
Now you know all my cookie secrets.
Also, beat the wet ingreds until nice and beautifully fluffy. Then, add the dry ingreds. Beat them up just til moist, just til the dough looks beautiful. Otherwise, our cookies would be tough, if we beat the dough too much once the wet and dry are together.
1 1/4 c flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
So, sift this together and add to:
1/2 c butter
1/2 c peanut butter
1 c sugar
1 egg
1 T vinegar
Remember to beat the wets until beautifully creamy.
So, rounded tablespoonfuls of dough, twelve to a cookie sheet. Sprinkle with sugar so they won't stick to the fork when you make the cross hatching typical of peanut butter cookies. (No greasing or spray needed on aluminum foil.)
Press lightly with a fork first one direction and then, the opposite direction, to make the crunchy cross hatching typical of blah blah blah.
Bake on upper shelf at 375 for ten to twelve minutes.
These are the only cookies D H likes. They don't have too much sugar. If you want to add sweet? Half a package of peanut butter chips, or M & Ms, can be stirred into the dough.
We also did Fried Peppers.
These we make to eat cold, with sandwiches or with asiago cheese.
2 green peppers
1 red pepper
Core and cut into about 2 x 2 squares. Or, you can just slice them.
3 large cloves of garlic; smash with meat tenderizer into little pieces
1/2 t salt
1/4 t black pepper
1/8 t cayenne pepper
1/8 t crushed red pepper
1/4 t Lawry's Garlic Salt
Vegetable oil for frying. Not olive oil unless you are going to eat them warm. Olive oil clouds as the peppers cool and doesn't look pretty.
Okay, so 1/4 c oil. I don't measure it, but I think that is about right.
Fry medium high until everything is nice and hot. Cover and turn the heat down to just above simmer. Cook until the peppers are fork ~ are how done you want them to be when you eat them. When they are how you want them, turn off the heat and add:
1/3 jar of capers with 1/3 the juice in the jar. (This is a small jar of capers. Say, the 6 oz size.)
That's all there is to it. Cool the peppers and put them in the fridge.
You can use them as I've suggested above, or use them in cooking in place of green peppers.
We put them into a glass jar, because they look so pretty with the red and the green.
This is a recipe of D H mom.
She was such a good cook. Mine are pretty good too, though.
Cedar
