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Friday, April 27, 2012

“Fabulous Bakery Desserts, Pt. LVII: ‘Peanut Butter Cookies—the All-Time Favorite Cookie of the American People from One End of the Country to the Other” by Chef Kilgore Randalini

We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their FIFTH album—“Quah”—was released in 1974 and was a collaboration of Jorma Kaukonen and Tom Hobson, produced by Jack Cassady.  It was a great album and each and every song was a classic, no doubts about it!  We urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  



Here's the countdown to December 21, 2012: from today, we have 239 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




Chef Kilgore Randalini

END Commentary 04-28-2012

Copyright © 2012 by MHB Productions

Word Count: 1,879.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, April 28, 2012 by Chef Kilgore Randalini


 Fabulous Bakery Desserts, Pt. LVII: ‘Peanut Butter Cookies—the All-Time Favorite Cookie of the American People from One End of the Country to the Other” by Chef Kilgore Randalini

Bakersfield, CA, 04-28-2012 S: Saturday is here, the last one in the wonderful month of April and perhaps the final one of the world ever!  What am I talking about? Well, the ticker showing the countdown to the End of the Mayan Calendar shows that we have but 239 days to go before whatever is going to happen happens.  Do I believe something will happen?  It’s difficult to say: there is no proof anything will happen but if something does happen, well, I guess we’ll be able to tell our grandkids and our great-grandkids about it someday.  I find this talk fascinating for sure, it’s quite interesting and the History Channel has a great deal to say about it.  So do other cable television channels and all I can say is, “I’m intrigued by the mythology surrounding it.”  How could a Native American people be so scientifically advanced to see the movement of the planets and the stars and to be able to plot their courses for centuries into the future with amazing accuracy?  Hell, our modern-day weathermen have a hell of a time predicting with accuracy what the weather is going to be like next week!  Yet, these ancient astronomers predicted all sorts of things that have come true and if something does indeed happen and we’re either sent back to the Stone Age (a good thing) or wiped out (a bad thing), well, a lot of people will be surprised.  I do hope that nothing happens but Stinkbug is getting all nervous about this and all I can say is, “Don’t sweat it, Stinky, nothing is going to happen.” Or so I believe!

Americans love their cookies, to be sure, and peanut butter cookies have always been among their most favorite ones.  The Girl Scouts of America make absolutely delightful cookies and whenever they have come to my home in the past, I’ve found myself buying 10-20 boxes of all the different types so that my kids would have cookies for months to come.  We also love buying the Mother’s™ brand at the grocery store, preferably the Taffy cookies that are as good as are the English Tea cookies.  Nabisco™ makes great products, too, There is so much competition in the world over who makes the best cookies, that’s almost impossible for me to say who has the best peanut butter cookies so let me say this: MY recipe is the best and once you’ve had an opportunity to make it and to eat it, you will be singing my praises, too.  Let’s make this beautiful recipe:


Yield:  about 21—1.75 ounce cookies  / Mis-en-place: 1 hour:


Granulated sugar

Packed dark brown sugar

Skippy-brand creamy or crunchy peanut butter
Baking soda

Baking powder

Vanilla extract


Large AAA egg

All-purpose flour

The Finish:
Pineapple juice

Powdered sugar

Vanilla extract

Roughly-chopped Hershey’s peanut butter chips


1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 350°F or a convection oven to 300°F with the fan in the “on” position.  Spray a couple of half sheet pans with PAM or with some such other food release spray and then line with either parchment or wax paper.  Spray the paper and the sides of the pans with PAM, too, taking care to spray the sides really well—the last thing you want is for your cookies to stick and to tear apart so pay careful attention to this.

2.      Using an electric mixer equipped with a paddle attachment, cream the shortening together with the two sugars, the peanut butter, the baking soda and powder, the salt, and the vanilla.  Beat until light.  Take care to scrape the sides of the mixing bowl several times during the process and also scrape the paddle, too.  When it’s light and fluffy, add the egg and beat it in, blending well.

3.      Add the flour to the mixture, blending it on low speed.  Be sure to scrape the sides of the bowl and the paddle again, several times during this process.  Take your time and mix well and when it’s combined, stop mixing and pull the dough out onto plastic wrap and wrap it up good and tight.  Refrigerate the dough for about 20 minutes so that it firms up before proceeding.

4.      Meanwhile, prepare the glaze under the “Finish” by combining the pineapple juice, the powdered sugar, and vanilla extract together; when it’s well-blended, stop mixing it and set it aside until called for.  Place the peanut butter chips into a food processor and roughly chop them; stop when they are and set them aside.

5.      When time’s up and the dough’s firmed up, pull it out and unwrap it, placing it on a lightly-floured work surface.  Roll it out until it’s about one-half-inch thick.  Cut it into strips and then using a two-pound scale, cut out roughly 21—1.75-ounce pieces.  Roll each one into a ball and set aside momentarily.  Bring out your pans and place them on them doing rows of 3 x 5 (width and length).  You will probably need to bake your cookies in several batches.  If at home, you will definitely need to do them in batches as you never want to bake your baked goods on anything other than the middle oven rack!  Doing so might cause the ones on the bottom to burn on their bottoms while the ones on top take longer to cook or burn, too.  You can rotate them but it’s dangerous as the dough is very WEAK when it’s baking.  Do yourself a favor—take your time and bake them in batches!

6.      Bake each pan on the middle oven rack.  For standard ovens, it takes about 18-24 minutes and for convection ovens, it takes about 12-16 minutes.  Look for them to begin browning on the edges and when you lift the bottom of a cookie or two, they should show signs of lightly browning.  Remove them from the oven then and place them on wire racks to cool.  They will continue baking for another minute or two on the pan so always pull them out slightly before they’re done rather than when they are as you won’t overbake them.

7.      Allow the cookies to cool for 2-3 minutes and then remove them from the pan.  Place the baking pan underneath the cooling rack so you can glaze the cookies that you have returned to the cooling rack sans the pan.  Place the next batch in the oven and let them bake.  When all are done and all are cool, you can glaze them all at one time:

8.      Drizzle the glaze over them after heating it just a touch using the whip as a drizzling agent.  Loop it back and forth over the cookies giving them a ribbony look and then quickly sprinkle the chopped peanut butter chips over each.  Then let them rest a few minutes before panning them on your best doily-lined silver pans for presentation.

9.      Leftovers should be kept in sanitized airtight containers with tight-fitting lids for no more than 6-8 days; after that, toss ‘em out and start fresh.  Never let the finished product sit out uncovered as staling will set in immediately.

These are great peanut butter cookies, everyone loves them and they’re easy to make.  The shortening is important as it gives them strength while the peanut butter gives them tenderness as well as flavor.  Keep this recipe handy as you will be using it time and time again!


As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

One more day to go, my friends, and then I will be gone for the next five months or possibly longer if we have another new author come aboard.  On Monday, Tiresias comes in and will be doing the Mother’s Day Menu, a great one, to be sure! I love Mother’s Day, it is the beginning of the warmer months and is almost always a lovely Sunday.  Father’s Day is never celebrated with as much passion or intensity as Mother’s and it’s probably because fathers have become marginalized in our top-heavy, feminist society.  Don’t get me wrong: I love women and do love my wife, but I think we have pushed the father to the fringes of the family structure and in many cases have driven him out of the picture completely which to me, is the cause of many of society’s modern-day ills.  Father’s Day needs to be celebrated with as much panache as is Mom’s so we can show fathers how important they are to the familial well-being.  Anyhow, I doubt I will have in any say in the menu for either one but let’s not make Dad barbeque in the park, Stinkbug, let’s make him as elaborate a meal as Tiresias will be doing for Mothers everywhere across the nation and quite possibly, the world.       

   Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by HOT TUNA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF

This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.


The END Commentary for Saturday, April 28, 2012 by Chef Kilgore Randalini

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was written by the one-and-only Chef Kilgore Randalini


Recipe created by Chef Kilgore Randalini on August 29, 1991 in Bakersfield, CA.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!



This is #1290 a 20” x 16" original oil painting by Beverly Carrick entitled, “Life amongst the Petunias." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!





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