Late Friday night – with many thanks to Friday Night Write Club, Virtual Writers and The Sprint Shack – I crossed the finish line for NaNoWriMo. Since then, I’ve taken a bit of a break from the novel, although I was back at it today for a few minutes.

To thank my fornit and muse, I’m making peanut butter cookies (the fornit LOVES peanut butter) and Welsh Rarebit (Awen’s Welsh. Gotta feed her traditional food!).

I’ve combined two family recipes with two I found online, just to make them a wee bit bigger (cookies) and more traditional (rarebit). The following shall be served sometime this week.

I thought I had some pictures to go with this, but right now I don’t… and I don’t want to just use some stock photo of someone else’s stuff. Best thing to do? Make it and you’ll see it in person! <|;^) Danserak’s Peanut Butter Cookies

Ingredients:
1 c baking margarine (or 1/2 butter, 1/2 marg)
1 c smooth peanut butter
1 c sugar
1 c dark brown sugar
2 eggs
2 1/2 c flour
1 tsp baking powder
1 1/2 tsp baking soda
pinch salt

Directions:
Cream together margarine and peanut butter, then add in eggs and beat until fluffy.

Sift together dry ingredients and fold into batter. Chill in fridge for a half to full hour.

Scoop out 1 inch balls and place on cookie sheets. Using parchment paper on the sheet reduces the risk of sticking. Flatten with a fork or the bottom of a patterned glass. Personally, I use a fork just once, to leave four neat lines across the top. Other folks criss-cross them to make a lattice pattern. To each their own!

Bake at 350 for ten minutes. Just ten minutes. This way the center of your cookie should remain moist and slightly chewy.

Awen’s Welsh Rarebit

Ingredients:
1/4 c salted butter
1/4 c flour
pinch salt
pinch pepper (to taste)
1/3 tsp dry mustard
1 tsp Worcestershire sauce
1 c cereal cream
1/2 c stout
3/4 lb sharp cheddar, shredded (we use Kraft Old Cheddar in the bag)

Directions:
Over low heat, melt the butter slowly, stirring often. You don’t want it to darken. Whisk in the flour, seasonings and Worcestershire sauce. Cook, stirring constantly, until smooth; at least 4-5 minutes.

Remove from heat and slowly blend in the cream. Return to heat, stirring constantly until it returns to a boil. Add the beer and cook for a moment before folding in the shredded cheese.

Serve over thick toasted bread or jacket potatoes (baked potatoes).

Hope you enjoy!

PS – Please vote in the poll at the top of the page, I’d really appreciate your input – thank you!

<3 JL