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Chicago Public School Peanut Butter CookiesMakes 9 dozen cookies1 1/4 pound (5 sticks) butter, softened
2 1/2 cups granulated sugar
1 3/4 cups brown sugar, packed
1 pound peanut butter
3 eggs
5 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon saltPreheat oven to 375 degrees F.In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended.Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4 inch thick.Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.Nutrition facts per cookie: 105 calories, 7 g fat, 3 g saturated fat, 17 mg cholesterol, 10 g carbohydrates, 2 g protein, 25 mg sodium, 0 g fiber

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School Cafeteria Fudge2 cups granulated sugar1/2 cup milk1/2 cup (1 stick) butter1/4 cup cocoa1 teaspoon vanilla extract1/2 cup peanut butter2 cups quick oatsBoil sugar, milk, butter and cocoa 6 minutes, stirring constantly. Remove from heat, add vanilla ex (Upload by user)

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Cafeteria Apple Crisp4 pounds apples, pared and sliced 1 pound brown sugar 1 teaspoon cinnamon 1 teaspoon lemon juice 1/2 cup wateruTopping/u1 cup rolled oats 1/2 pound brown sugar 1 1/4 cups all purpose flour 1/4 cup butterFilling: Place (Upload by user)