Peanut Butter Bars

This is a twist on the peanut butter cookies that I posted here. I made the dough as the instructions said through step 3. Then instead of dropping them by spoonful on a cookie sheet, I spread the dough on a large cookie sheet. I cooked them on 300 like the recipe said, but I cooked them for about 35 minutes. I cooked them till the very edges looked slightly golden and the middle didn't feel doughy when I pressed on it lightly. Then I just got Pillsbury Creamy Supreme Milk Chocolate flavored frosting (not because it is particularly better than any other frosting but because it was the least expensive) and spread it on top once the bars were cooled. This is what we ended up with. Not only did they look yummy, they tasted really yummy. Don't take my word for it, give it a try. You won't be sorry you did. (unless you are allergic to peanuts, or chocolate)

Peach Crepes

Crepes:
1/2 c. flour

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 large egg

3/4 c. milk

1/2 tsp. almond extract
1 tsp. vanilla extract
cooking spray

Combine flour, nutmeg, and cinnamon in a medium sized mixing bowl. Make a well in the center of the mixture and add the egg. While whisking, pour in the milk and vanilla. Continue to whisk until the batter is smooth and free of lumps. Cover and let stand 15-20 minutes.

Preheat small frying pan for 1 minute over medium heat. Spray twice with cooking spray. Spoon just enough batter in the pan to form a layer at the bottom (about 3 Tbs.) and tilt the pan to spread batter evenly.

Cook for 1-2 minutes until edges are firm and begin to separate from the bottom. Flip crepe with a spatula and cook the other side for 1-2 minutes more on the other side until golden brown and remove from pan.

Filling:
1 (29 oz.) can of peaches
1 1/4 c. peach juice (the juice from the can of peaches)
1/4 c. lemon juice
3/4 c. sugar
2 Tbs. corn starch
1 tsp. cinnamon
1 tsp. orange zest

Combine sugar, cinnamon and corn starch in a small mixing bowl. Drain the can of peaches and set aside the juice. Dice the peaches. Put the drained peach juice, lemon juice, peaches and orange zest in a large frying pan. Add dry mixture and mix well. Cook for about 10 minutes until syrup thickens. Roll up an even amount of filling in each crepe. Sprinkle with powdered sugar if desired.