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Monday, February 7, 2011

Post Mortum

Well, the Super Bowl is over.  Our guys didn't win that.  And the Red Pack Tomato Bowl is over.  We didn't win that either.  Bummer.

So, it's back to business as usual around here.  I'm taking a week off from canned tomatoes, or at least from Red Pack tomatoes.  It's not that they're not delicious, because they are.  It's just that it was a lot of canned tomatoes in one week.  It's also a week of using up.  In my race to win the Tomato Bowl,  I ended up with a lot of left overs and things we never got around to eating.  For example, a week ago Thursday I made a brisket to have for dinner last Friday but we never ate it because we ended up going out.  Then I was going to serve it on Sunday night, and I got busy trying tomato recipes.  Last week was a frenzy of new recipes and the brisket (thankfully) ended up in the freezer.  Come hell or high water, we are eating that brisket tonight.

I'm also thinking that maybe we all deserve something sweet this week.  We deserve it, don't you think?  We didn't win the Super Bowl and we didn't win the Tomato Bowl.  I think that calls for a cookie.

Recipe:   You Little Tarte's Peanut Butter and Butterscotch Cookies


1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 egg
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
12 ounces butterscotch chips
1/2 cup pecans, chopped and toasted

Preheat the oven to 375.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugars and the butter.   Beat until fluffy, about 5 minutes.   Add the peanut butter, vanilla, and egg and beat well to combine.  Add the flour, baking soda, and salt and beat to combine.  With a wooden spoon, mix in the butterscotch chips and the pecans.

With a small scoop,  place cookies on a parchment lined baking sheet, about 2 inches apart.  Flatten the balls slightly with a fork, making a crisscross pattern.  Bake for 10 - 12 minutes, until the edges are golden brown.  Remove cookies from sheet and place on wire racks to cool completely.

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