Recipes: Skippy Peanut Butter Cookies, Skippy Ice Cream Pie

RECIPE: Skippy Peanut Butter Cookies

2 cups quick oats
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Mazola margarine
1 cup Skippy Creamy or Super Chunk peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla

In small bowl combine oats, flour, baking powder, baking soda and salt. 
In large bowl with mixer at medium speed, beat margarine and peanut butter
until smooth.  Beat in sugars until blended.  Beat in eggs and vanilla. 
Add flour mixture; beat until well blended.  Drop by rounded teaspoonfuls
2 inches apart on ungreased cookie sheets. Bake in 350 F oven 12 minutes
or until lightly browned.  Remove from cookie sheets.  Cool completely on
wire rack. Store in tightly covered container. Makes 6 dozen. 

RECIPE: Skippy Ice Cream Pie

1 cup Skippy Creamy or Super Chunk peanut butter
1/2 cuop confectioners sugar
1 quart vanilla or chocolate ice cream, softened
1 pepared graham cracker or cookie crumb crust
2 TABLESPOONS semisweet chocolate chips, melted; or favorite ice cream 
topping
2 TABLESPOONS chopped peanuts

In large bowl combine peanut butter and confectioners sugar; stir until 
blended. Mix in softened ice cream until smooth but not melted.  Spoon 
into crust.  Freeze 2 hours or until firm.  Before serving, drizzle with 
melted chocolate.  Sprinkle with chopped peanuts.  Makes 8 servings.

[Skippy Super Chunk Peanut Butter; Best Foods Division, CPC International 
Inc., Englewood Cliffs NJ]

April 1994

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
* * * * *