MOM’S PEANUT BUTTER CUP COOKIES
½ cup butter (not margarine)
cup creamy peanut butter
cup packed brown sugar
cup white sugar
1 ¼ tsp vanilla
1 ¼ cup Dakota Maid All Purpose Flour
tsp baking soda
1 pkg Reeses Peanut Butter Cups
Preheat oven to 375 degrees F. Cream butter, peanut butter, brown sugar
and white sugar. Beat in egg and vanilla – mix well. Mix remaining
dry ingredients together and add slowly to creamed mixture until fully
mixed. Shape dough into 1” balls and place in ungreased mini muffin
tin (no need to press or form). Bake 9 to 10 minutes until golden brown.
Remove from oven and press Peanut Butter Cup into middle of each cookie.
Wait 5 minutes and then twist and lift to remove.
LEAN WHITE BREAD
6-7 cups Dakota Maid Bread Flour
2 tsp. salt
1/3 cup instant non-fat dry milk solids
1 pkg. active dry yeast
1 tbsp. sugar
2 cups warm tap water
In large bowl thoroughly mix 2 cups flour, dry milk solids, sugar and
salt. Add the active dry yeast to the water and mix thoroughly. Gradually
add water/yeast mixture to dry ingredients and beat 2 min. with electric
mixer at medium speed, scraping bowl occasionally. Stir in enough additional
flour to make a stiff dough. Turn out onto lightly floured board, knead
until smooth and elastic, about 8-10 min. Place in greased bowl and turn
to grease top. Cover. Let rise in warm place, free from draft, until doubled
in bulk, about 1 hour.
Punch dough down, divide in half. Roll each half into a 12”x8” rectangle.
Shape into loaves. Place in two greased 81/2 x 41/2x 21/2 loaf pans. Cover.
Let rise in warm place, free from draft, until doubled in bulk, about
Bake at 400 degrees F. for 30-35 min. or until done. Remove from pans
and cool on wire racks.
Yield: 2 loaves
WHOLE WHEAT BREAD
4 cups Dakota Maid Whole Wheat Flour
2-21/2 cups Dakota Maid All-Purpose Flour
2 pkg. dry yeast
cup warm water (110-115 degrees F)
21/4 cups warm water
2/3 cup dry milk
cup shortening, melted
1 tbsp. salt
Dissolve yeast in ½ cup water. Add remaining water, dry milk,
honey, shortening and salt. Beat in 1 cup whole-wheat flour. Add remaining
Turn out on counter and knead, adding enough all-purpose flour to make
a soft dough. Place in lightly greased bowl and let rise in warm place
until doubled in bulk (about 45 min). Punch down dough, divide and form
into two balls. Cover and let rest about 5 min. Roll each ball on lightly
flour-dusted surface into a 10x6 in. rectangle. Roll up jellyroll fashion
and pinch ends together. Place in two lightly greased 81/2 x 41/2 in or
9x5 in loaf pans, with seam sides down. Cover and let rise until doubled
Bake at 400 degrees F for 40 min or until bread sounds hollow when tapped.
Remove from pans immediately. Cool on wire rack.
Yield: 2 loaves