Scavone Family Cookbook: Peanut Butter Creams

12 February 2009

Peanut Butter Creams

This is one of Mom's recipes. We used to refer to them as "PBC's". I seem to remember that these were among Annie's favorites...is that right?

1/2 cup powdered sugar
1 cup chocolate chips
1/2 cup sweetened condensed milk
1 cup creamy peanut butter

Combine all ingredients. Stir well. Form into 3- 4 dozen small balls. Put on waxed paper. Can be refrigerated.

3 comments:

Annie said...: Actually, this was not Mom's recipe - it was Annie's! She learned it from school, either fourth or fifth grade. And yes, they were among my favorites! Come to think of it, I don't make them nearly enough!!; February 19, 2009 at 3:38 PM
Somebody Calls Me Nana said...: Now that you mention it,I do remember that you learned the recipe at school. I don't make them very often either!; February 25, 2009 at 4:53 PM
Jimmy said...: Remember the time I made these with regular granulated sugar instead of powdered sugar (I think I was in junior high). Had the same flavor, but very gritty! They were kind of gross.; July 1, 2009 at 4:11 PM

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THE WOMEN

The handing down of recipes through the generations is a means of preserving family as an identity. One doesn’t simply produce offspring, one leaves them with the knowledge of who they are, with parts of those who’ve gone before and what they knew of life. In teaching her to cook, a mother teaches her daughter to nurture, to grow her children to be strong and good, and to preserve the tradition of family for them to take as their own.

When a new daughter entered the family, she went to her new mother to learn her husband’s favorite dishes, for to do his job of supporting the household, a man needs nurturing, too. Stella learned from Fanny how to cook for John; Barbara learned from Stella how to cook for Manny. The new daughter combined these skills with her own; thus, the family table was further enriched, and traditions grew.

It is to our lasting good fortune that these women were much more than students. Each was a talented chef. They knew how to follow a recipe and when exact measurements were important. But so much of it was instinctive. Mom would put "this much" salt in the gravy, and pour an amount into her palm. Was it a teaspoon? A tablespoon? It was enough so that the gravy tasted right. They were inventive. What matter if there was little in the refrigerator when times were tough? They could take almost anything and make a meal that more than satisfied hunger and taste. Experiment with the recipes yourself, add your own touches. Mom, Nana and Grandma won’t mind, as long as you enjoy what comes out. In our family tradition, food represents the bounty of the Earth. It is a gift, and our duty not only to use it, but to use it well.

12 February 2009

Peanut Butter Creams

3 comments:

Benvenuto!

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