Recipes for June 8, 2014
Chocolate Peanut Butter Cups
¼ cup sugar
1 cup chocolate chips
¼ cup milk
¼ cup chopped peanuts
Line a 12-cup muffin pan with paper liners. Melt butter. Stir in graham cracker crumbs, peanut butter and sugar. Divide evenly in cups using about 2 tablespoons each. Combine milk and chocolate chips and melt; spoon evenly over cups. Top with chopped nuts. Refrigerate until set, about 2 hours.
Kerry Wedin of Duluth
½ pound unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
2 cups all-purpose flour
Cream the butter and cream cheese together with mixer. Mix in the all-purpose flour until just blended. Chill dough for at least a couple of hours in the refrigerator.
Preheat oven to 325 degrees.
Roll into a large half-inch thick square shape on a floured surface. Flour a knife or thin metal spatula for every cut; sometimes twice to make a single cut. This prevents the knife or spatula from sticking. Instead of cutting rectangles, cut at an angle to create diamond-shaped cookies. Bake for 20-25 minutes on an ungreased cookie sheet, until they barely start to brown. Cool. Roll in powdered sugar.
Baker’s note: My great-grandfather, Joseph Sellinger, was a professional baker in Miletic, Yugoslavia, around the turn of the last century. He fled from war with his family to the United States in 1921. They never learned to speak English.
My grandmother, who was 16 at the time, worked as a housemaid all her life. All who knew her appreciated that she mastered his recipes and generously shared them. Many of their recipes are a lot of work, but this is the easiest. I like them because they aren’t too sweet. The only thing that is tricky is that the dough is sticky to cut through.
I did a quick search on the Web, but didn’t find this. It is a common Hungarian dough, but is most often used rolled thin and wrapped around a filler. I also saw one recipe that had chopped pecans in it. However, this is how I remember them.
Karen Anderson of Duluth