Mominy’s Baking World

Baking and the crumbs that go with it…

Bill Arp Elementary School January 14, 2009

Filed under: baked,cookies,family — mominy @ 8:34 am
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When I was a yungin, I went to Bill Arp Elementary School and was a proud Patriot. The best thing about it was lunch…yep, I said lunch. It wasn’t gross reheated tasteless fare. Oh, no. Our lunch lady, Ms. Burris I think, was the grand masteress of lunch ladies. And her lunches were the BEST. I couldn’t wait to eat and would savor the days when my brother and I were allowed to ditch the bag and eat off plastic trays in HER lunchroom. The very best thing ever in the whole world was her Peanut Butter Fingers. Any kid would have gladly traded whatever filled his metal lunchbox for this long, narrow, peanut buttery goddess food. Never ever have I been able to recreate this goodness……..until last night. Oh yes boys and girls, I have cracked the code. Well, more like I found the recipe from a 30 year old church cookbook from Indiana. Still, I MADE THEM! Here you are – get fat and happy folks!

Bill Arp Peanut Butter Fingers

1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 unbeaten egg
1/ tsp vanilla
1/3 cup peanut butter
1/2 tsp baking soda
1/2 tsp salt
1 cup all purpose flour
1 cup oats

Preheat oven to 350 degrees F.
Spray non-stick cooking spray (I use canola oil) on a paper towel and wipe the inside of an 8×8″ pan.

Cream butter, add sugars and cream, add egg and cream, add vanilla and cream, add pb and cream.

Mix soda, salt and flour in a separate bowl, then add to creamed mixture. Add oats and stir well.

Bake 35-40 minutes, or until when you gently shake it, it’s firm in the middle.

Let cool for at least 20 minutes before attempting to cut.

I didn’t make the frosting, but my brother and I surmise probably confectioner’s sugar, pb and milk.


I’m back! January 8, 2009

Filed under: baked,cookies — mominy @ 6:07 pm

I won’t even apologize for not blogging in like 2 years. I’ve been stupid busy but that’s no excuse for not putting down my words.

Yah, I did a load of baking over the holidays – mostly cookies of course – but I did turn out a Very Good Chocolate Cake, the recipe of which I downright stole from Edna Lewis and Scott Peacock from the Watershed Restaurant in Decatur, GA. Bitter cake, super sweet and creamy frosting. I used holly from the yard and raspberries for garnish. The best.

I’ve experimented with butter cookies, oatmeal cookies, chocolate cookies… I’ve tested caramel, powdered sugar, chocolate chips… And I even rocked a couple stupendous apple pies. But my best work is always in the simple things: biscuits, snowball cookies and brownies.

Tonight, I’m making my aforementioned snowball cookies which are super easy with minimal ingredients – go on, try it. You won’t be disappointed and just think about how much of a hero you will be to your friends and co-workers. Even the ones you are not that fond of.


Preheat oven to 375 degrees F
3 sticks unsalted butter – softened
3/4 cup powdered sugar
1 tbsp vanilla
3 cups all purpose flour
2 cups mini chocolate chips
1/2 cup finely chopped walnuts

Mix thoroughly the butter and sugar.
Add vanilla and stir.
Add flour slowly, stiring frequently
Add chips and nuts (if using)

Drop by teaspoonful into hand and roll into ball.
Position 12 on a cookie sheet and bake 10 minutes.

Here’s where I get creative. I use a mesh tea strainer and “shake” powdered sugar on the top while they are still hot. It works well, and it’s small enough to contain the disaster which WILL ensue. I promise you will be finding powder in places you wouldn’t expect. But sometimes, it’s a good place!

Happy Baking!