Serve peanut butter pie any time
DEAR READERS: I really intended to save this recipe shared by Sandy Killian, of Oklahoma City, until November, which is Peanut Butter Lovers Month. But, when Sandy shared the pie with me, I decided I couldn't wait that long. Try it. You'll like it.
PEANUT BUTTER PIE
• 1 cup confectioners sugar
• 1 cup peanut butter
• 1 container (8 ounces) cream cheese
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla
• 1 container (12 ounces) whipped topping
• 2 prepared Oreo piecrusts
• Chocolate syrup
In medium mixing bowl, mix sugar, peanut butter, cream cheese, condensed milk and vanilla. Mix until smooth. Fold in whipped topping. Spread in piecrusts. Cover and refrigerate until filling sets up.
When serving, zigzag chocolate syrup over top for decoration.
— Melba
STARTER RIGHT UP?
DEAR MELBA: In answer to a reader's request, I have recipes for sourdough bread starter. For variety, you can use whole-wheat flour in place of all-purpose flour.
SOURDOUGH BREAD STARTER
Makes 3 to 4 cups
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 package active dry yeast
• 1/2 teaspoon salt
• 2 cups warm water
Combine ingredients in a large mixing bowl. Beat with a wooden or plastic spoon. Don't worry about the lumps, fermentation will dissolve small lumps. Cover bowl with a cloth and set on the cabinet. Let ferment 2 to 3 days, stirring several times each day.
To use, remove amount of starter needed for recipe. Cover and refrigerate remaining starter. The cover should have an air vent or hole in it. Label
container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter.
QUICK OVERNIGHT STARTER
• 2 cups warm water
• 2 cups all-purpose flour
• 1 envelope active dry yeast
Combine all ingredients in a 4 to 6 cup bowl. Mix well. Cover bowl. Fermentation will dissolve small lumps.
Cover with a cloth and set in a warm place. Let stand 6 hours or overnight. Starter will ferment and increase in size, then become thin and decrease to original size. To use, remove amount of starter needed for recipe. Label, cover and refrigerate remaining starter.
Replenish every 7 to 10 days by stirring in equal amounts of water and flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes about 3 1/2 cups.
— Cecilia Corn
WISE WORDS
DEAR MELBA: May I share something I read somewhere? “The elderly usually don't have regrets for what we did but rather for things we did not do.”
— A Regular Reader
If you have a problem other readers might help solve or an idea you'd like to share, e-mail melba.lovelace@gmail.com or write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.