By Request

By Catherine Kekoa Enomoto

Wednesday, April 30, 1997

Rich peanut butter cookies are an American classic.

Peanut butter memories

KAUAI native Ellen Cabacungan, now of Mililani, has small-kid-time memories of flaky, melt-in-mouth peanut-butter cookies made by Betty Tomiemakishima Kataoka of Koloa.

In a phone interview from the Garden Isle, 74-year-old Kataoka said she uses Crisco solid shortening and commercial creamy-style peanut butter, and the recipe was "all from memory. Once you experiment, you don't write it down. You gotta try any recipe. From there you gotta improve. If it's tough, decrease the flour."

Crisco cookie experts advise not to overmix the dough once the flour has been added; overmixing makes cookies tough.

For a free sample copy of "Spread the News" quarterly, contact the Adult Peanut Butter Lovers Fan Club, 500 Sugar Mill Road, Suite 105-A, Atlanta, Ga. 30350; phone (770) 933-0357. Annual subscriptions are $3.

Recipes follow for Cabacungan who said, "I love good recipes, any kind of recipes."

Peanut Butter Cookies

(From "Cook It Light Desserts"
by Jeanne Jones, Macmillan, 1994, $24)

1/4 cup corn-oil margarine (1/2 stick) or Crisco solid shortening
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1 large egg plus 2 large egg whites, slightly beaten
3 cups all-purpose unbleached flour
2 teaspoons baking soda
Dash salt
1 cup unhomogenized (old-fashioned) peanut butter

Cream margarine and sugars. Add vanilla, egg and egg whites; mix well. Combine flour, baking soda and salt and add to margarine mixture. Add peanut butter and mix well.

Drop by tablespoonful onto ungreased cookie sheet and flatten with a fork. Bake at 375 degrees until lightly browned, about 10 minutes. Makes 5-1/2 dozen cookies.

Approximate nutritional analysis per serving (2 cookies): 138 calories, 6 grams fat, 8 milligrams cholesterol, 82 milligrams sodium.*

'Naturally Sweet' Soft Cookies

(Georgia Peanut Commission)

1 ripe banana, sliced
1/2 cup packed chopped dates
1/2 cup raisins
1/3 cup creamy peanut butter
1/4 cup water
1 egg
1 teaspoon vanilla
1 cup oatmeal
1/2 cup flour
1 teaspoon baking soda

In mixing bowl, beat together banana, dates, raisins, peanut butter, water, egg and vanilla. Add oatmeal, flour and baking soda; blend thoroughly. Drop by teaspoonfuls onto baking sheets lightly coated with vegetable-cooking spray; flatten slightly. Bake at 350 degrees 10 minutes, until browned on underside. Cool on racks. Store in airtight container. Makes 40 cookies.

Approximate nutritional analysis per cookie: 44 calories, 1 gram fat, 7 milligrams cholesterol, 33 milligrams sodium.*

Peanut Butter Brownies

(From "Betty Crocker Bisquick Makes It Easy!" November 1994)

1-1/2 cups reduced-fat baking mix, such as Bisquick (see note)
1 cup sugar
1/2 cup chunky peanut putter
1/2 cup applesauce
1-1/2 teaspoons vanilla
3 ounces semisweet chocolate, melted and cooled
2 eggs, or 4 egg whites, or 1/2 cup fat-free egg product

Mix all ingredients.

Spread in an ungreased rectangular pan, 13 by 9 by 2 inches. Bake at 350 degrees for 20 to 25 minutes or until set. Cool. Cut into 36 bars.

Note: If substituting original mix, use 1-3/4 cups.

Approximate nutritional analysis per bar: 75 calories, 3 grams fat, 15 milligrams cholesterol, 75 milligrams sodium.*

Pike's Peak Peanut Butter Bars

(From "American Buffet"
by General Federations of Women's Clubs)

1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups chocolate chips

Cream peanut butter, butter, brown sugar and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla.

Add mixture of flour, baking powder and salt; mix well. Stir in 1 cup chocolate chips.

Spread batter in greased 9-by-13-inch baking pan. Sprinkle remaining 1 cup chocolate chips over top.

Bake at 350 degrees for 3 minutes or until chocolate chips melt. Swirl batter with knife to marbleize.

Bake 25 minutes longer or until edges pull from sides of pan; do not overbake. Cool. Cut into 24 bars.

Approximate nutritional analysis per bar: 209 calories, 11 grams fat, 25 milligrams cholesterol, 91 milligrams sodium. *

Asterisk (*) after nutritional analyses in the Body & Soul section
indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

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