Peanut Blossoms

My all time favorite recipe of my mother’s. Christmas isn’t complete without these cookies.


1 3/4 cup flour
1 tsp. soda
1/2 tsp. salt
1/2 cup shortening
1 egg
1 tsp. vanilla
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 TBS. milk
candy kisses

Sift flour, soda and salt (SET ASIDE). Cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Beat well. Blend in dry ingredients gradually, mix thoroughly. Shape by rounded teaspoonfuls into balls and roll in sugar. Place on ungreased cookie sheet and bake at 375° for 8 minutes. Remove from oven and place candy kiss in center and press down so cookie cracks around edges. Return to oven and bake 2 minutes longer.

Pink Bavarian Cream Dessert

So this is a recipe that has become a family tradition at every Christmas and Thanksgiving since I was married 30 years ago! Angie Wahlund-Hauzer gave it to me for my bridal shower (probably don't remember that Angie but I still have the recipe card you wrote it on). So I thought I would share it since it is such a family favorite.

A Pink Bavarian Cream Dessert
1 package (10 oz) frozen sliced strawberries
1 cup boiling water
1 package (3 oz) strawberry gelatin
1 cup of chilled whipping cream

OK - drain the strawberries out of syrup. Pour boiling water over gelatin, stir until dissolved. Add enough cold water to the syrup to measure 1 cup. Stir into dissolved gelatin. Chill until "almost" set.
In chilled bowl, beat cream until stiff.
Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1 quart mold. Chill until firm.
After - you can put additional whipped cream and strawberries on top.

So I have made some shortcuts once in awhile. I have used cool whip instead of whipped cream and it works just fine. Also, I don't put it in a mold, I just put it in a pretty bowl. I also usually use a larger box of jello and double the other things to make a larger batch (since it's such a hit).

Thanks Angie for sharing 30 years ago....now I'm passing it on!