GE 106602, 840104500 manual Soft Peanut Butter Cookies, Grasshopper Cheesecake Bars, Pet Treats

840104500 ENv00 8/12/02 1:47 PM Page 11

“Soft” Peanut Butter Cookies

1⁄3	cup vegetable shorting	1 teaspoon vanilla
1⁄2	cup peanut butter	3⁄4 teaspoon salt
11⁄4 cup light brown sugar		11⁄2 cups flour
1 egg		1 teaspoon baking soda

Preheat oven to 275ºF. Using the flat beater attachment, beat shortening, peanut butter, brown sugar, egg, and vanilla at a medium setting until well blended. Reduce speed to low and gradually add dry ingredients until blended. Dough will be crumbly. Roll 3 tablespoon-size portions of the dough into a ball. Place on ungreased cookie sheet. Press to 1⁄2-inch thick. Bake 18 to 20 minutes.

Do not overcook. Makes 16 cookies.

Grasshopper Cheesecake Bars

2 8-ounce packages cream cheese		1⁄2	cup sugar
11⁄2 cups flour		2 eggs
2⁄3	cup sugar	1 teaspoon peppermint extract
2⁄3	cup unsweetened cocoa powder	8 drops green food coloring
12 tablespoons butter or margarine		1⁄2	cup milk

Preheat oven to 350ºF. Remove cream cheese and butter from refrigerator and let stand at room temperature about 30 minutes. In a small bowl, stir together flour,

2⁄3 cup of sugar, and cocoa powder. With a fork, mix in butter until mixture resem- bles fine crumbs. Remove 2 cups of this mixture, for topping. Take remaining mixture and press into two 8x8x2-inch baking pans. Bake for 15 minutes. With flat paddle, cream together cream cheese and 1⁄2 cup sugar until fluffy. Add eggs, pep- permint extract, milk, and food coloring and beat well on medium setting. Spread mixture over the crust and sprinkle top with remaining crumb mixture. Bake for 20 to 25 minutes. Cut into bars and chill prior to serving. Makes 50 bars.

Pet Treats

1 cup oatmeal		1⁄4	cup powdered milk
1⁄3	cup or margarine	3⁄4	cup cornmeal
11⁄4 cups hot water		1 egg, beaten
1⁄4	cup meat or tuna fish juice	3 cups whole wheat flour
	(bullion may also be used)

Preheat oven to 350ºF. Pour hot water over oatmeal and margarine and let stand 5 minutes. With the dough hook attachment, mix in meat juice, powered milk, cornmeal, and egg. Add and mix in the flour 1 cup at a time. After all three cups of flour have been added, knead dough for 3 minutes, adding more flour if neces- sary. Dough should be very stiff. Pat or roll dough to 1⁄2-inch thickness and cut into desired size. Place on a greased cookie sheet. Bake 50 minutes. Allow to dry until hard. Makes 2 pounds of treats.

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