Best loved orange bars

Best loved orange bars

-1 cup unsalted butter or margarine, softened

-¼ teaspoon salt

-½ cup powdered sugar

-2 cups all-purpose flour

-4 eggs, slightly beaten

-1 tablespoon grated orange peel

-5 tablespoons orange juice

-2 cups granulated sugar

-¼ cup all-purpose flour

Glaze

-2 ounces semisweet chocolate

-¼ cup unsalted butter

Blend butter,salt,powdered sugar and 2 cups flour to make a soft dough.

Press evenly into ungreased 9*13-inch pan.

Bake 15-20 minutes at 350*F until golden.

Meanwhile,combine eggs,orange peel,orange juice,sugar and ¼ cup flour and blend until smooth.

Pour over baked crust,reduce heat to 325*F and bake 25 minutes until firm.

Glaze: Melt the chocolate with the butter and spread over bars.

Bon Appétit

CHOCOLATE CHIP COOKIES The American Classic

The American Classic. Hot from the oven... you're helpless! No one can eat just one.

Chocolate chip cookies

Makes 24-26 cookies

-2¼ cups all-purpose flour
-1 teaspoon baking soda
-¼ teaspoon salt
-1 cup unsalted butter or margarine (but butter is butter for the taste)
-¾ cup granulated sugar
-¾ cup firmly packed light brown sugar
-1 teaspoon vanilla extract
-2 eggs
-12-ounce package semisweet chocolate chips
-1 cup chopped pecans or walnuts (avoid the nuts ,if there is allergy)

In a small bowl,combine flour,soda and salt; In a large bowl,cream butter,sugars and vanilla until smooth and fluffy.

Beat in eggs one at the time.

Blend in flour mixture, mix well and add the chocolate chips and nuts.

Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake in oven 375*F for 8-10 minutes until golden.

Cool 2 minutes, then gently transfer to racks with spatula.

Bon Appétit

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Peanut butter pie

Peanut butter pie

The crust.

-1 cup graham cookie crumb

-1/4 cup sugar

-1/4 cup melted butter

Mix together and press the crust in 9-inch pie plate.

Refrigirate about 30 minutes.

The peanut butter mousse.

In a food processor

-1/4 cup cream cheese

-2/3 cup sifted confectionners` sugar

-3/4 cup peanut butter

-1/3 cup milk

-1 teaspoon vanilla

Mix together until you obtain a nice and smooth mixture.

Whip 1 cup of whipping cream with a wire whisk or a hand-held electric mixer

until stiff peaks form.

Fold the cream into the peanut butter mixture to make a smooth mousse.

Spoon the mousse in the graham shell and smooth the top with a spatula.

Sprinkle the top with 2 tablespoon of chopped peanuts.

The chocolate sauce for decoration.

-8 tablespoons unsalted butter

-4 ounces semisweet or bittersweet chocolate.

Personnally,I used the chocolate chips.

Warm the butter and the chocolate until it is melted.

Drizzle it free-form from a teaspoon.

Chill the finished pie for at leats 4 hours

before serving or freeze it.

Thaw overnigth in the refrigirator.

For the peanut butter lovers,this mousse makes a wonderful dessert as is.

Just decorated with whipped cream and crushed peanuts.

And why not,drizzle some chocolate sauce over it.

Bon Appétit