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On well-floured surface, roll out half of dough at a time into 10-by-8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.
The Midwest has the monopoly on some of the best Christmas treats, too — like sweet candy barks (like our gingerbread cookie bark), buckeyes, Jell-O cake, and Kringle.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
It is common for Ohioans to make buckeyes at home, but they are also available in mail-order catalogs and candy shops. [1] [2] [3] The dessert is not known prior to the 1960s or 1970s, originally being prepared by home cooks in their kitchens. One recipe included butter, crunchy or creamy peanut butter, powdered sugar, and chocolate chips.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
Instead of individually hand-dipping, you get to cut squares of peanut cheesecake with a crunchy chocolate crust and a snappy chocolate top. Get the No-Bake Buckeye Cheesecake Bars recipe . PHOTO ...
Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury 's 1933 Balanced Recipes cookbook.
Bacon Jam. Making jam doesn't always involve cooking down seasonal fruit. Sometimes it involves caramelizing onions and shallots in bacon fat, maple syrup, and brown sugar for a sweet and savory ...