It began when I was just a baby. My mom claims that my dad
started it and I just continued in the manner of which I knew. It’s true. When
my loving father gathered all my baby food and prepared to feed me, he would
separate each flavor onto my plate and never the two would mingle. Each morsel
of breakfast, lunch, or dinner would remain secluded in its own space. No
blueberry buckle would ever touch the mashed sweet potato, nor would any
creamed chicken ever know the merging of green beans or mushy peas.
It didn't stop there. As I grew I continued to keep all my foods
separated. While others mixed their corn on top of their mashed potatoes, mine
were on opposite sides of my plate. I couldn't bear the site of a casserole
with vegetables and noodles and gravy all spooned out in one bowl. Peanut
butter and jelly sandwiches were out of the question. My mom made one half with
peanut butter and the other had jelly. (Eventually I just progressed to only a
peanut butter sandwich, so much easier at lunchtime.) Thanksgiving feasts of
turkey and potatoes and Brussels’ sprouts and cranberry sauce and carrots and
all the other festive foods challenged my food fetish beyond compare. My
brother and sisters easily piled on their selections and then topped the whole
dish off with gravy. (Secretly I gagged.) Each food on my plate was categorized
and compartmentalized according to their size and aptitude toward spreading.
All that meant was that if the applesauce was going to spread out, it went into
a separate bowl. May I say here, that my dad still enjoys his salad portion in
a bowl as well. I don’t know why, but it’s true; so I obviously take after him.
J
Growing older did help to alleviate my habit to a degree. My
foods can now touch one another, but they are never combined. I still cannot
abide shepherd’s pie or corn mixed up with any food, but I have learned to tolerate
gravy on my potatoes. I can also place my applesauce on the same plate as my
broccoli now. When people ask me over for dinner and ask if there is anything I
can’t eat, I am brave enough to be honest and tell them I don’t fare well with
casseroles or beef stroganoff. The thought of noodles and gravy and meat all
swirling around together is vile in my book. Doesn't matter if you’re the best
cook in the world, I’m not eating it. Yuck!
Although this food OCD may be extreme in some circumstances,
it has its value when it comes to baking. I like pies, and cakes, and cookies
that have distinct flavor. I want my
cinnamon raisin bread to taste of cinnamon and raisins. My blueberry pie must
burst with each bite of that lovely blue fruit. I make an awesome chocolate
chip pie that entices the taste buds with deep chocolate and salty walnuts.
Each flavor is separate and undeniable. When I bite into a food, I want to
taste what is in it. I don’t want a mouthful of goop and mush with no flavor.
One of my favorite recipes that stands out above the crowd
is for peanut butter cookies. Many people have their personal preferences as to
how to make them or what they should taste like. I think if it is called a
peanut butter cookie, it should radiate the nuttiness and goodness of peanut
butter. After experimenting with quite a few recipes, the one I use now has
been deemed the best by everyone who tries it. What is quite remarkable is that
the recipe does not call for any flour, so if someone you know is allergic to
wheat or gluten, this is a wonderful cookie to share with him or her. This
recipe is so easy and requires only 3 ingredients. A busy mom will appreciate
how quickly it is to prepare and if company unexpectedly stops by, most
kitchens have all these ingredients on hand. I think you will enjoy this pure
unadulterated peanut butter cookie. Just get your glass of cold milk ready for
a delicious treat. If you are one of those people who like to dunk your
cookies, then enjoy to your heart’s content. As for me, well, you probably
already know the answer.
Purely Peanut Butter
Cookies
1 - 15 oz. jar of creamy peanut butter
2 large eggs
1 ½ cups sugar
Preheat oven to 350 degrees.
Scoop out all peanut butter in a medium size bowl. Add eggs and sugar
and stir thoroughly. Batter will be very sticky.
Using a teaspoon, spoon out a
heaping size of batter and roll them in your hands to make small balls
(approx. 1 ¼ inch in size.)
Bake in oven for 12 -14 minutes. Let cool for 1-2
minutes.** Remove from pan. Enjoy!!! These cookies store best in an airtight
container. This recipe makes approximately 48 cookies.
**During the holidays, I sometimes place a chocolate kiss in the middle
of the cookie while they are cooling. Just unwrap the chocolate and press
lightly into the cookie. Let the chocolate harden a bit and then remove from
pan. The cookie is still purely Peanut butter, but chocolate is always a nice
touch too!**
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