Chocolate Butterflies Recipe




Chocolate Butterflies Ingredients

2 cup flour
1/2 cup cocoa
2 tsp baking powder
1/2 cup shortening
1/2 cup peanut butter
1 3/4 cup sugar
2 eggs
1 1/2 tsp vanilla flavoring
1/3 cup milk

A Recipe for
Chocolate Butterflies

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


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This is a recipe for Chocolate Butterflies from the recipe cookbook of Recipes-to-go (Dessert)


Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Chocolate Butterflies

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

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Chocolate Butterflies Directions

Sift together dry ingredients. Cream shortening and peanut butter, add
sugar, mix again. Stir in eggs and vanilla. Add dry ingredients
alternately with milk, blend well. Drop by teaspoon onto ungreased
cookie sheet, criss-cross with fork to flatten. Bake at 400 F for 8
to 10 minutes. Do not overbake.

From: Festival Cookie Book Posted by: Donna Ransdell

Serves: 6

 

 

 

 

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