PEANUT BUTTER TEMPTATIONS
Instructions:

1. Heat oven to 375F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

2. In large bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.

3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.




PINEAPPLE AND LIME SORBETS WITH PINE NUT BRITTLE

Pineapple Sorbet



Lime Sorbet
Pine Nut Brittle

For pineapple sorbet: Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Cool.
Stir in pineapple juice. Chill until cold. Process in ice cream maker according to manufacturer's instructions until softly set. Add chopped pineapple; continue to process until sorbet is firm. Transfer to covered container and freeze.

For lime sorbet:
Using vegetable peeler, cut peel (green part only) from limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime juice and remaining 1 cup water in medium bowl. Chill until cold. Process in ice cream maker according to manufacturer's instructions until sorbet is firm. Transfer to covered container and freeze. (Pineapple and lime sorbets can be made 3 days ahead. Keep frozen.)

Place alternate scoops of pineapple sorbet and lime sorbet in tall glasses. Garnish with piece of Pine Nut Brittle.
Makes 6 servings.

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VanillaMae@usa.net

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