Georgia Magazine - August 2017 - 39

This is one of Laine Kirby Wood's
"go-to" summer recipes. Her original recipe called for a cup of powdered sugar, but she found that by
cutting back on the sugar and using
sweet, in-season fruits (plus the jammy glaze), the fruit pizza was sweet
enough.
"Yum!" she says. "It is wonderfully refreshing!"

Fruit Pizza
Laine Kirby Wood, Canton
1 roll sugar cookie dough, slightly frozen
1 (8-ounce) package Neufchâtel cheese, at
room temperature
1 tablespoon vanilla
1/3 cup powdered sugar
Strawberries, hulled, halved
Kiwi fruit, peeled, sliced
Sliced bananas
Blueberries
Blackberries
Other fruit, if desired
3 tablespoons apricot jam
1 tablespoon water

Slice dough into circles. Spray
pizza pan with nonstick cooking

spray or grease lightly. Place
slices on a pizza pan with
edges touching. Cook at temperature on package directions until light brown. Allow
to cool completely.
In a large bowl, whip
together Neufchâtel cheese,
vanilla and powdered sugar.
Spread on completely cooled
cookie. Start on the outside
and make a round of strawberries. Then arrange other Chocolate Chip Peanut Butter Cookies
fruits except blueberries and
Preheat oven to 375 degrees. In
blackberries in a circle. After the base
a
small
bowl, combine flour, baking
fruits are on, mix together apricot jam
soda,
salt
and cinnamon; set aside.
and water. Dab mixture over top of
In
a
large
bowl, beat butter with
the base fruits. Note: This keeps the
the
sugars
and
peanut butter until
fruit from turning brown. Add bluecreamy.
Beat
in
the
egg and vanilla.
berries and blackberries. Cover and
Gradually
add
the
fl
our mixture to
keep chilled until ready to serve.
the butter mixture. Stir in chocolate
"Even though I love a nice slice chips.
Drop by rounded tablespoons
of chocolate cake or apple pie, I am
onto
ungreased baking sheets. Bake
partial to cookies for dessert. They
for
8-10
minutes until edges are set.
travel well, are a built-in portion conRemove
cookie
sheets from oven and
trol and are easy to make," says Marilet
sit
for
about
3-5
minutes before relyn Rodgers. "This recipe is a slight
moving
cookies
to
wire
racks to cool.
modification of one featured in a
Makes
about
3
dozen
cookies.
Nestlé Toll House best-loved cookies
cookbook that I purchased when my
Who doesn't like banana pudsons were little. I use Skippy
ding?
"This one is real good," says Leo
Natural peanut butter and
Bennett.
Ghirardelli 60 percent semisweet chocolate chips-and
I think the addition of cinna- Layered Banana Pudding
mon gives them that special Leo Bennett, Hephzibah, Jefferson
something. My oldest son Energy Cooperative
now bakes them frequently 1/3 cup all-purpose flour
2/3 cup packed brown sugar
for himself and his wife."
JENNIFER J. HEWETT

pletely cooled, frost and stack them.
Store cake in refrigerator.

Chocolate Chip Peanut
Butter Cookies

LAINE KIRBY WOOD

Marilyn Rodgers,
Kennesaw, Cobb EMC

Fruit Pizza
August 2017

1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup (1-1/2 sticks) butter,
softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 (12-ounce) bag chocolate chips

More online at www.georgiamagazine.org

2
2
2
1
1
4

cups milk
egg yolks, beaten
tablespoons butter
tablespoon vanilla extract
cup heavy whipping cream, whipped
to 6 firm bananas, sliced

In a medium saucepan, combine the flour and brown sugar. Stir
in milk. Cook and stir over medium
heat until thickened and bubbly.
Cook and stir 1 minute more. Remove pan from heat. Gradually stir
about 1 cup of the hot mixture into
egg yolks (to temper them). Return
egg mixture to the saucepan and
bring to a gentle boil. Cook and stir
pudding for 2 minutes. Remove from
39

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Table of Contents for the Digital Edition of Georgia Magazine - August 2017