Mrs. Bennett’s Peanut Butter Cookies

I have a collection of around 10,000 cookbooks or so – I refuse to know the exact amount because I refuse to count them – and I am always on the lookout for more. I love the history of food and the history of recipes and how and where they originated. I always tell people once I am retired I will become a “Food Historian”.

Back to the cookbooks though…

Browsing over a old Church cookbook I found a peanut butter cookie recipe, from Mrs. Bennett, that caught my eye. I decided to try it and after taste testing, I was immediately taken back to my childhood and the local “Egg Farm” where my family and I visited for cookies, cakes and pies. This recipe is a keeper! I went back and adjusted a few things, including the bake time, to get the finished results I wanted.

This recipe produces a light, crunchy almost “brittle” type cookie. Trust me – these are FABULOUS! 

Thank you Mrs. Bennett!

Mrs. Bennett’s Peanut Butter Cookies

1 cup white granulated sugar
1 cup lightly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup solid vegetable shortening
2 large eggs
1 1/2 teaspoons baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups white all-purpose flour

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, light brown sugar, smooth peanut butter and solid vegetable shortening until light in color and fluffy in texture.

Beat in the 2 large eggs.

Add in the baking soda, pure vanilla extract and salt. Stir to combine.

Gently fold in the white all-purpose flour.

Roll teaspoon size amounts of the dough into balls and place on prepared baking sheets. Gently press down making a cross mark on each cookie with a fork.

Bake, one sheet at a time, in preheated oven for 14 minutes.

Remove and allow to cool slightly.

Enjoy!

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THANK YOU ALL

Thank you all so much for the orders for the second printing of my cookbook! This makes me so happy!!! If you’ve sent me a check I will have them all cleared by tomorrow evening. If I have sent you an invoice and you have any questions please let me know. Also be aware that you can purchase my cookbook at “Carousel Flowers and Gifts” in Shirley, Indiana and “The Book Nook” in New Castle, Indiana. Stay tuned for more locations to carry my cookbook – so exciting! If you would like to order directly from me – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman – Box 47 – Kennard, IN 47351. If you order FOUR OR MORE the shipping and handling is free! You can also request I send you an invoice through http://paypal.com or just send me a payment there at the email blaisejdx@gmail.com As always – contact me with questions and thank you all so much for the dedication and support!!!

Blaise

The Book Nook! 

Guess what!? My cookbook, “Blaise the Baker Dessert First” is once again back in stock at “The Book Nook” in New Castle, Indiana! Stop by 1325 G. Ave. and pick up your copy TODAY! Call ahead at 765-521-2188. All copies available to purchase outside of my personal address are pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’. Thank you all again for the dedication and support!

Blaise 

Sand Dollar Snickerdoodles

I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It’s easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!

Sand Dollar Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)

Start by preheating your oven to 350 degrees F.

In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the large egg.

Beat in the pure vanilla extract, baking soda, baking powder and salt.

Finally fold in the white all-purpose flour.

Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.

Lightly press down on each ball.

Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.

Enjoy!

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Getting orders ready!

Getting the orders ready! Thank you all so much for the continued dedication and support – means everything to me!

I’ve been stamping Grandma Deloris’ name on her recipe – page 5. She really wanted to autograph them all but she’s weak and her stamina is not the best – so I had a stamp made. She loves that she’s been a part of this journey with me!


Grandma Barbra has been signing boxes and boxes and boxes of books – and not complaining one bit! She wrote the foreword for my cookbook and loves signing the page that has her printed words. Such a special moment. Said she can’t believe she’s doing this ROUND TWO! Hahaha


To order your copy – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email blaisejdx@gmail.com when paying. Or – send me a message, text or email and I can forward you an invoice. Remember – if you order 4 or more copies – shipping and handling is free! Contact me with any questions.

Thanks again!!!

Blaise

Here we go! Again…

Guess what!? The second printing of my cookbook just arrived!!! I’m so excited about this! For those who have preordered – your orders will ship before Saturday. THANK YOU ALL for your dedication and support. Just a little over 6 months ago my cookbook came out – and the first supplies are gone already! I’m so thankful. Here we go for ROUND TWO! To order your copy – send $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through http://paypal.com Use my email blaisejdx@gmail.com when paying. Or – send me a message, text or email and I can forward you an invoice. Remember – if you order 4 or more copies – shipping and handling is free! Contact me with any questions.

Thanks again!!!

Blaise

Dessert Day!

TODAY IS THE DAY!!! My “Blaise the Baker” baked goods will be featured at “The First Annual Henry County Church Chili Cook Off” at the Memorial Wesleyan Church from 5pm-7pm. Tickets are $5 and the proceeds are going to help send their missions group to Belize! Stop by for the chili cook off – bid on my desserts – and have a great time! What kind of desserts will be there!? I’ll be making my Chocolate Chip Cookies, Brownie Truffles, Old-Fashioned Vanilla Fudge, Lunch Lady Chocolate Brownies, Chocolate Coated Potato Chips, Gooey Butter Cakes and Peanut Butter Pies! Hope to see you all there!!! There will also be an opportunity for you to buy my cookbook! For more information contact Jill or myself!

Blaise

Round Two 

Guess what!? My cookbook is OFFICIALLY IN ITS SECOND PRINTING!!! I’m so excited about this and want to say THANK YOU to all of you for your dedication and support! Never in my wildest dreams would I have thought the first printing of my cookbook would have went so fast! It’s only been 6 months since it’s release and my stock has been depleted almost completely. “Blaise the Baker Dessert First” (in its second printing) will be officially available THE FIRST PART OF MAY! I’m still taking orders – and preorders – so GRAB YOUR COPY TODAY by sending $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online with PayPal at http://paypal.com and use the email blaisejdx@gmail.com when sending money. Order 4 or more cookbooks and the shipping and handling is FREE! I’m so excited about this and can’t thank you all enough! Round two! Here we go!!!

Blaise

Baked Goods!


My “Blaise the Baker” baked goods will be featured at “The First Annual Henry County Church Chili Cook Off” on Saturday April 1st, 2017 from 5pm-7pm at the Memorial Wesleyan Church! Tickets are $5 and the proceeds are going to help send their missions group to Belize! Stop by for the chili cook off – bid on my desserts – and have a great time! What kind of desserts will be there!? I’ll be making my Chocolate chip cookies, Brownie Truffles, Cinnamon Rolls w/frosting, Elvis Brownies… and some other surprises! Hope to see you all there!!! For more information contact blaisethebaker@gmail.com 

Blaise 

Chew This! Spring Celebration Cookies 

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I’ll be happy to help! blaisethebaker@gmail.com 

The first day of SPRING is tomorrow and I just can’t believe it! It seems winter lasts SO LONG compared to the spring and summer months. Enjoy every second of the spring and summer because it’s fleeting for sure. Why not start the celebration with my delicious and fabulous “SPRING CELEBRATION COOKIES”!? The cookies are tender inside and stable outside while the frosting on top is thick and flavorful! 

Feel free to leave the frosting off these cookies and serve as is – but part of the fun and celebration is the colorful frosting! Use any food color you desire – and any color that you want to match your mood. Experiment and enjoy!

Also in this column is my “Ask and Answer” feature about how you can make “steak house style” baked potatoes at home! No wrapping them in foil, poking the outsides – just follow my recipe and you’ll love it! The skins are flavorful and crispy and the inside is fluffy and tender. 


Spring Celebration Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_43048498-019b-5792-99f0-575ac046db52.html

Enjoy!

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