Old School Peanut Butter Bars

Trust me.  If you grew up begging for “hot lunch” at the school because the menu listed “peanut butter bars” as the dessert to even the most disgusting main course, this recipe is for you.  These are the real things (disgusting main course not included).  I got this recipe from 2 different school cafeteria workers.  I made some, ate them, and all of the sudden was having flashbacks of 5th grade.  Delicious.

5 1/4 c. powdered sugar
4 1/2 c. peanut butter
2 sticks butter
1 can evaporated milk
3 1/2 c. oatmeal
Cream together powder sugar, peanut butter, butter and milk.  Add oats—blend.  Spread onto a cookie sheet.  Bake @ 350 for 15-20 minutes.

Frosting:
1/2 c. butter (melted)
2 lbs. powdered sugar
1 t. vanilla
2 T. cocoa (or more…always more….<3 chocoloate!!)
pinch of salt
1/4 c. milk
Mix together well.  Spread on cooled bars.

Cher’s Pumpkin Bread

I don’t know where my sister-in-law got this recipe, but it is so good.  In fact, I could eat all 5 mini-loaves. 

 

5 eggs

1- 1/4 c. vegetable oil

1 can (16 oz.) pumpkin filling

2 c. flour

2 c. sugar

2 pkgs. vanilla pudding (6 oz. size)

1 t. soda

1 t. cinnamon

1/2 t. salt

 

mix ingredients together, and pour into 5  (greased) mini loaf bread pans (5 x 2 1/2 x 2 1/2).  Bake at 325 degrees for 50-55 minutes. 

Navajo Tacos

http://whatscookingamerica.net/History/NavajoFryBread.htm

Navajo Fry Bread Recipe - Indian Fry Bread Recipe
by Cynthia Detterick-Pineda

Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food. 

Recipe Type: Quick Bread, Native American
Yields: 4 servings
Prep time: 15 min
Cook time: 8 min
 

Ingredients:

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands

Preparation:

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 

Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” 

In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook.  Place the cooked Fry Bread on a paper towel to absorb excess oil.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.