St. Louis Gooey Butter Cake
Yield 16 to 20 servings

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a Missourian’s Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

FOR THE CAKE
3 tablespoons/45 milliliters milk at room temperature
1 ¾ teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 ¾ cups/215 grams all-purpose flour 

Topping:
3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 ½ teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 ½ cups/300 grams sugar
½ teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners’ sugar, for sprinkling

In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.

 
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition. 

Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

PAN BAGNAT

Pan Bagnat

Preparation time: 15 minutes

4 ripe tomatoes
2 small green bell peppers (Bull’s Horn variety)
4 spring onions
250g broad beans
4 baby artichokes
½ lemon • 16 black Niçoise olives
4 hardboiled eggs
4 round white bread rolls
1 clove garlic
8 anchovy fillets in olive oil, or 2 cans of tuna flakes in olive oil
8 basil leaves
Olive oil
Red wine vinegar
Salt and freshly ground pepper

Wash and slice the tomatoes. Wash the peppers, remove the seeds and cut into thin strips. Finely chop the spring onions. Shell the beans. Prepare the artichokes: cut into thin slices and rub the cut surfaces with the lemon to prevent them from darkening. Pit the olives. Cut the eggs into slices.

Cut the bread rolls in half at two-thirds of their height. Scoop out some of the interior. Peel the garlic clove and cut in half then rub the inside of the bread rolls with it. Mix together 4 tbsp. olive oil with 1 tbsp. red wine vinegar, salt and pepper. Soak the bread in this dressing.

Dress one half of each bread roll with tomato, pepper, spring onions, beans, artichokes and olives. Arrange the slices of boiled egg, anchovies (or tuna) and chopped basil leaves on top of the filling. Season then top with a drizzle of olive oil and close each Pan Bagnat by pressing down firmly with your hands.

Leave in the refrigerator for 1 hour, for the flavors to blend.

Note: You can also include slices of radish or finely chopped celery in your Pan Bagnat, or use frozen broad beans (provided they have been thawed of course!).

SMOTHERED DUCK

Smothered Duck

Makes 4 to 6 servings

1 tablespoon salt                             

2 teaspoons cayenne

2 teaspoons ground black pepper                

1 teaspoon ground white pepper        

1-1/2 cups all-purpose flour

1/2 cup vegetable oil

2 or 3 fresh dressed ducks, 4 to 5 pounds each  

3 medium onions, finely chopped

2 medium bell peppers, finely chopped

1 celery rib, finely chopped 

1 cup chicken stock

1 cup chopped green onions

1/2 cup chopped green onions

Cooked white rice for serving

In a small bowl, mix salt and peppers. Season ducks inside and out with about half the mixture. Place flour in a large flat pan and dredge the ducks lightly on all sides. Place oil in a Dutch oven or other large heavy pot over medium-high heat and brown the ducks well on all sides. Remove ducks to a platter and discard all but 1 tablespoon oil.

Add onions, bell peppers and celery, reduce heat to low, and sauté for 2 to 3 minutes. Return ducks to the pot, stir well, and add the stock. Cover pot and cook over lowest possible heat until the ducks are very tender, about 3-1/2 to 4 hours. Stir once during cooking to be sure nothing is sticking to the pot.

Remove from heat and let stand a few minutes to allow fat to rise to the top. Skim and discard fat. Stir in green onions and parsley. Serve on individual plates, with rice alongside, and gravy over all.

SHRIMP AND OKRA

Sauteed Shrimp and Okra
Makes 4 to 6 servings

1 tablespoon vegetable oil, plus more if needed
1-1/2 pounds okra, trimmed, chopped
1 pound shrimp, peeled, deveined
2 to 3 teaspoons minced garlic
1 teaspoon minced jalapeno
1 teaspoon minced fresh ginger
1/2 cup diced onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme leaves
1 cup diced tomato, with juices

Place a cast-iron skillet over medium heat and add oil. Add okra and cook, stirring occasionally, until it begins to brown, about 5 minutes. If okra starts to stick, add more oil. Add shrimp, garlic, jalapeño, ginger, onion, salt and pepper and cook for 5 minutes, until onion softens and shrimp begin to turn pink and opaque. Add parsley, thyme, and tomato and cook until shrimp is cooked through, 2 to 3 minutes more. Taste and adjust seasonings with salt and pepper if needed.

OKRA AND GREENS

Okra and Greens

What you need

• one onion, chopped
• two tablespoons of palm oil or any cooking oil, (palm oil gives the most authentic taste)
• one cup water
• one pound greens, cleaned, stems removed, ,and shredded: cassava leaves, kale, collards, or similar
• twenty okra
• two cups palm butter or nyembwe sauce, or canned palm soup base -- peanut butter can be substituted
• two or three chile peppers, chopped (or cayenne pepper)

What you do

• Heat oil in large pot. Saute onions until clear. Add water and bring to boil.
• Add all remaining ingredients. Cook until all is tender, stirring often.

GREEN ONION PESTO

Scallion Pesto

Try making some scallion pesto and using it with different dishes this week. It could be used as a pasta sauce (blend in some tasty hard crumbled cheese), but would also be nice on fish, or mixed with mayo for a sandwich spread. Using less oil will result in a thicker pesto, one that can be formed as a garnish. Using more oil will result in a more sauce like pesto. I had some this week mixed with blue cheese on pasta. It was pretty darn good.

One big bunch of scallions, trimmed to remove the white bottoms (you only want the less assertive greens here)
1/4 cup sunflower seeds
juice of 1-2 limes
1 clove of garlic
1/4 - 1 cup of sunflower oil (or any mild tasting oil)
Salt to taste

Chop the green onions roughly and toss into the blender along with the nuts, the garlic and the lime juice. Turn on the motor and drizzle in the oil until the desired consistency is reached. Season to taste with salt

Variations
try it with olive oil and lemon
try it with different nuts
mix it with sour cream for veggie dip
toss it on hot pasta
keep it thick and spread on toasted crusty bread sandwiches
toss it with simply steamed new potatoes
use it for a 10 minute dinner as a coating for simply broiled white fish fillets

BEEF. CARBONNADE

Beef Carbonnade

3 pounds lean beef stew meat, cut into approximately 2-inch pieces
All purpose flour
4 tablespoons vegetable oil
3 large onions, sliced
3 large garlic cloves, sliced
2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid
12 ounces dark beer
1/2 teaspoon dried thyme, crumbled
Buttered Egg Noodles
Chopped fresh parsley

Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.


Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.


Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.

ZABAGLIONE

Zabaglione

4 large egg yolks
1/4 cup granulated sugar
1/4 cup sweet Marsala wine

Place the egg yolks in the top of a double boiler or in a heatproof bowl that will fit for snugly over a large pan.  Place on a folded kitchen towel and beat with a whisk or hand held electric mixer until pale yellow.  Beat in the sugar about 1/2 a Tablespoon at a time, beating well after each addition.  Beat in the wine.  Pour about 1-inch of water in the bottom part of the double boiler and heat to simmering, NOT BOILING.  Reduce the heat to low.  Set the top of the double boiler or the heatproof bowl over the simmering water over thr simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least seven minutes.  Pour into 4 wine glasses or dessert bowls. Serve at once.

BLACKBERRY COBBLER

BLACKBERRY COBBLER

3 (16 oz.) Bags Frozen blackberries
3 c. sugar
3 Tbsp lemon juice
3/4 tsp. Salt
2 tsp. Cinnamon
8 Tbsp. Flour
1 ½ c. cold water
6 Tbsp. Butter
3-4 recipes pie crust dough (if using double crust pie dough recipe use 1 ½ recipes)

Thaw blackberries. Add sugar, lemon juice, salt and cinnamon. Heat until near boiling. Mix flour and water until smooth and add to hot mixture, stirring until smooth. Roll out large piece of dough and lay in 9 x13-inch oblong baking dish, overlapping sides. Add butter slices and fold crust over top. Fork top with holes to allow steam to escape. Bake at 375 degrees for 40-45 minutes. Serve hot with ice cream.

AÏOLI

MY AÏOLI
Makes 2 cups

9 cloves garlic
1 1/2 cups mayonnaise
1/2 Tbsp. lemon juice
1/2 teaspoon Dijon mustard
3 dashes Louisiana hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 pinch cayenne pepper

blend the garlic, mayonnaise and lemon juice in a blender until smooth.  Then add the rest of the ingredients and blend again.

7-HOUR LEG of LAMB

Seven Hour Leg of Lamb

10 Serves
6 Onions; quartered
 6 Carrots; quartered
1 Whole Head Garlic; cloves peeled & halved
6 Bay Leaves
1 Bunch Thyme; fresh (or 1 Tbsp. dried thyme)
One 6-7 lb Leg Of Lamb, bone in
Salt & Pepper
2 Bottles White Wine
5 lbs.  Potatoes,peeled & quartered
5 Tomatoes concasse, chopped
Layer onions, carrots, garlic, bay leaves and thyme on bottom of covered roasting pan large enough to hold lamb.

Place lamb, fat side up, on top. Roast uncovered in preheated 425F oven 30 minutes. Remove roaster from oven. Generously sprinkle lamb salt and pepper. Return to oven and roast, uncovered 30 minutes. Remove roaster from oven and place on top of stove. Slowly pour wine over lamb. Cover and bring to boil.

Return roaster, covered, to oven and roast until lamb is very tender, still juicy and falling off the bone, about 4 to 5 hours. Timing will vary according to size of lamb and roasting pan used. Check lamb occasionally, reducing heat if lamb begins to burn or liquid is evaporating too quickly.

Toss potatoes and tomatoes in liquid in roasting pan. Cover and roast about 1 to 1 1/4 hours until potatoes are cooked through. Lamb should be moist, tender and falling off bone.

SHEPHERD'S PIE

Shepherd's Pie

Please use either fresh rosemary chopped fine or ground dried rosemary.  If you don't you'll feel like you're eating pine needles.

4 hearty serves　

2 tbsp bacon, fat  or 1 tbsp sunflower oil and 1

 tbsp butter)

 
1 onions, chopped 

2 carrots, finely diced

 
2 sticks celery, finely chopped

 
1 bay leaf

 
3 sprigs fresh thyme or about a tsp. dried

1 sprig fresh rosemary, chopped or a tsp. dried

 ground

2 tbsp. parsley, chopped

 
1 ½ lbs. ground beef

 
1 tbsp. plain flour

 
2 tbsp. tomato ketchup

 
1 tbsp. Worcestershire sauce

 
1 pinches black pepper

 
For the topping:

2 lbs. potatoes, cooked in their skins

 
2 generous ounces butter

 
Scant 6 oz. milk 

1 pinches nutmeg, freshly grated　

Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate.

Raise the heat under the pan and add half the ground beef. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince.

Drain off excess fat (rinse it to rid it entirely of fat if you are so minded) and return the meat and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the meat should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool.

While the mince is cooking, heat the oven to 425 degrees and bake the whole potatoes in the oven until tender. Turn the heat down to 375 degrees. 

Scoop the potato flesh out of the skins, and mash with 2 oz. of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape.

Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter.

Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.
　
　
　 

RILLETTES

Rilletttes

5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. Doesn’t matter that much.
3 cloves garlic, mashed, no need to peel
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Here’s how to do it:
Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let is gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.

Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.

Now the real work: Remove all the fat and any other waste from the pieces of meat, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable.  You can make it ultra-smooth by buzzing it up in the processor.

Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

CHICKEN and DUMPLINGS

Chicken and Dumplings
If you want it even better....boil the chicken in chicken broth instead of water; twice the flavor.  Good strong stocks are indispensable to fine cooking. 

1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 carrot, chopped
2 teaspoons poultry seasoning

DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons lard or butter
1/2 cup hot broth, (or if you prefer, cold milk)

Season chicken with salt and pepper; Place chicken, celery, onion and carrot in a Dutch oven. 

Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).

Remove chicken and keep warm. 

When chicken is cool enough to handle remove the skin and discard it. 

Remove the meat from the bones and return the bones to the broth in the pot. Reserve the chicken meat.

Bring the bones and aromatic vegetables to a boil. Reduce heat and simmer for one hour, covered. Strain the broth and reserve it. Discard the bones and cooked vegetables

Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry Seasoning. 

The Dumplings: Combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough of the 1/2 cup of hot broth you set aside to make a firm but manageable dough.
Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; NO THICKER. If thick, they will be tough. Cut into 2-in. squares. Drop a few at a time into boiling broth. You want the broth to always continue to boil. 

Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Add the chicken and serve immediately.

FRESH STRAWBERRY PIE

	Fresh Strawberry Pie 2 (8 inch) pie shells, baked 2 1/2 quarts fresh strawberries 1 cup white sugar 2 tablespoons cornstarch 1 cup boiling water 1 (3 ounce) package strawberry flavored Jell-O® In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.

RISOTTO

RISOTTO

When I first made this recipe about 20 years ago, I couldn't find arborio rice so I just used long grain.  I think it's just perfect. Even though I can now find the Italian short grain rice, I still prefer this recipe.

4 boneless, skinless chicken breasts

3 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. pepper

1 onion, finely chopped

3 cloves garlic, minced

2 cups uncooked regular long grain rice

4 to 6 cups chicken brot

1 tsp. dried basil leaves, if desired

1 cup grated Parmesan cheese

2 Tbsp butter

Cut chicken into bite sized pieces and sprinkle with salt and pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes. Add rice, and stir to coat.

Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently. Continue to add chicken broth to keep rice covered, stirring frequently.

Add broth, stir, and cook for a total of about 25 minutes until rice is tender. Add basil, cheese, and butter just before serving and stir to melt.

Cover pot and let stand 5 minutes off the heat.

You can use as little as 4 cups or as much as 6 cups broth in this recipe. I don't like a runny risotto so I use the smaller amount. If you like your risotto soupier, you'll need more broth.

HUMMINGBIRD CAKE

Hummingbird Cake

MAKES ONE 9" CAKE

This recipe comes from Mammy's Cupboard restaurant in Natchez, Mississippi, they serve good old down-home cooking in a uniquely designed building—shaped like a woman's skirt—that is a local landmark. Ole Miss students and architecture buffs alike have trekked all the way to Mammy's for desserts like this one.

FOR THE CAKE:

3 tsp. butter, softened

3 cups plus 3 tbsp. flour

2 cups sugar

1 tsp. salt

1 tsp. baking soda

1 1⁄2 cups vegetable oil

3 eggs, well beaten

6 ripe bananas, peeled and coarsely mashed

1  8-oz. can crushed pineapple

1 cup sweetened flaked coconut

1 cup chopped pecans

1 tsp. ground cinnamon

1⁄2 tsp. vanilla extract

1⁄2 tsp. almond extract

1⁄2 tsp. coconut extract

FOR THE FROSTING:

14 oz. cream cheese

8 tbsp unsalted butter, softened

1 tsp. vanilla extract

1 tsp. almond extract

1 tsp. coconut extract

6 cups confectioners' sugar, sifted

1. For the cake: Preheat oven to 350°. Grease each of three 9" round cake pans with 1 tsp. of the butter, dust each with 1 tbsp. of the flour, tapping out excess, and set aside.

2. Combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. Add oil and eggs and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. Divide batter evenly between pans. Bake until toothpick inserted into center of cakes comes out clean, 25–30 minutes. Set aside to cool briefly, remove cakes from pans, then set aside to cool completely.

2. For the frosting: Beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.

3. Assemble and frost cake, spreading 1 1⁄2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely.

POOR MAN'S PARMESAN

Poor Man’s Parmesan

It’s actually a classic Italian Thing. Don’t be shy.

Poor Man’s Parmesan (Toasted Bread Crumbs)

Makes 1/2 cup

2 tablespoon olive oil

1/2 cup bread crumbs*

Several tablespoons finely chopped parsley (or try other herbs like thyme, oregano, etc.)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Heat the oil over medium flame in a small saute pan. Add the bread crumbs, salt and pepper, and stir, cooking until crumbs have absorbed the oil. Add the parsley and cook another few minutes, until crumbs turn a golden brown. Remove from pan and serve as a topping to pasta dishes, salads, meats, etc.

*To make your own bread crumbs, rip up a few slices of bread, stale bread if you have it, and process in a food processor until broken into small pieces.

SOUTHERN GREENS

Southern Greens

Use a smoked turkey wing instead of bacon, it's just as good. Buy those big bags of greens they sell year round in the markets these days. You can use any or many varieties of greens, collards, turnip, mustard, beet greens or even poke salet (my favorite). Righteous greens are a revelation. The turkey wing idea came by way of the Abyssinian Baptist Church's Health Ministry.
Yields 8-12 servings

4 lbs turnip greens- starting weight before washing, trimming and chopping (note: may need to add batches of greens as they are cooking down)

4 ounces Smoked Bacon
1 teaspoon crushed red pepper
1/4 cup dark brown sugar
1/4 cup sorghum syrup
2/3 cup apple cider vinegar
6 cups water (note: add water if needed so the liquid meets the surface of the cooked greens in the pot)

Roughly chop raw bacon and render in a large stockpot over low heat for 5 minutes before adding chopped onion. Increase to medium high heat and cook until onions are translucent. Add crushed red pepper, brown sugar, sorghum, vinegar and water and bring to a boil. 

Add cleaned and chopped greens and simmer for approximately four hours, stirring occasionally and adding extra water if needed. Once greens are fully cooked and tender, taste for seasoning and add salt if desired.

PEANUT BUTTER PIE

No Bake Peanut Butter Pie
1 (8 ounce) package cream cheese 

1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped
topping, thawed
2 (9 inch) prepared graham cracker
crusts

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Serve frozen with Hershey's Chocolate Syrup as a sauce.