Peanut Butter Fudge

20 Pieces
Peanut Butter American
Christmas New Year Superbowl Thanksgiving Winter Peanut Butter American

4 cups ar
2 tablespoon oa
6 tablespoon White Carol Syrup
1 1/3 cup k
6 tablespoon nut butter
1 tablespoon ter

Mix sugar and cocoa thoroughly Add milk and syrup and cook until it forms a "Soft Ball" Remove from heat and let stand for 3 min. Add butter, peanut butter and beat until thick. Put in 9x12 pan My brother uses more Cocoa


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Peanut Butter Haystack

6 Servings
chow mein noodles American
dessert butterscotch peanut butter chow mein noodles American

2 c. low mein noodles
1 Tbsp. smooth nut butter
1 c peanuts
1 pkg terscotch morsels

1. In a microwave safe dish add the butterscotch and peanut butter. Heat on 50% for about 2 minutes. After each 30 seconds stop it and give it a stir. The chips won''t look like they''re melting as they''ll hold their shape in the microwave so be careful. These can get overcooked very easily! 2. Once the butterscotch mixture is melted add the remaining ingredients and stir together. 3. Drop the mixture by spoonfuls onto a cookie sheet lined with wax paper. 4. Let them sit on a cool counter or in the fridge for 30 minutes. 5. Enjoy!


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Peanut Butter Cookies

12 Servings
peanut butter american
easy yummy gluten free peanut butter soft cookie american

1 cup nut butter
1 cup ar
1

Preheat oven to 350. Mix ingredients. Spray pan with cooking spray. Drop spoonfuls on pan. Cook for 8-10 minutes. As cookies cool, they harden.


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Fruit Butter

2 cups
Fruit American
Breakfast Brunch Condiments Advance Low Fat Fruit American

4 les unpeeled and roughly chopped
1 cup Unsweetened le juice
1/2 teaspoon Ground namon
1/2 teaspoon illa extract

Place all the ingredients in a saucepan and simmer for approximately 20 minutes, until the apples are very soft. Drain and reserve the juice. Transfer the apples to a blender or food processor and puree until smooth. Set a sieve over a bowl and press the puree through with a spatula or wooden spoon. discard the apple pulp. Adjust the consistency of the fruit butter to your liking with reserved juice. Serve at once or transfer to a lidded container and refrigerate for up to 5 days.


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Butter Mochi

1 Servings
Uncategorized
Desserts Butter Milk

1/2 c ter
1 pk (1 lb) mochiko
1 1/2 c ar
1 ts ing powder
3 c k
5 s, beaten
1 ts illa
1 c onut

Preheat electric oven to 350 degrees F. Melt butter; cool. Combine mochiko, sugar and baking powder. Combine butter and remaining ingredients. Stir into mochiko mixture; mix well. Pour into a 13 X 9 X 2-inch pan. Bake for one hour; cool. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip


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Peanut Butter Cookies

Click here for a larger picture of Peanut Butter Cookies
1 Servings
Cookies Uncategorized
Biscuits Butter Cookies Dessert Winter Sweet

1/2 c d
1/2 c ter
1 c ar
1 c wn sugar
1 c nut butter
2 s; beaten
3 c ur
1 ts ing soda
1/2 ts t
1 ts illa

Cream sugar and fat. Add peanut butter, mix well. Add eggs, dry ingredients sifted together, flavouring. Mix well, shape into balls. Place two inches apart on cookie sheet. Press two ways with fork to flatten and mark. Bake in moderate oven 375 F. until delicately browned. Source: Mrs. W. C. Ewing, McDonald Grange, Hardin County, OH Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Wayne T. Jones" and lt;waynej and at;mail.austasia.net and gt; on Jun 2, 1998


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Butter Pecan Crunch

6 Servings
Unassigned Uncategorized
Chocolate Desserts Cream Butter Ham Ice cream Milk Unassigned

2 c ham cracker crumbs
1/2 c Butter or garine; melted
2 pk Instant pudding mix; illa
2 c k
1 qt Butter an ice cream; soft
8 oz Frozen pped topping; thaw
2 Heath candy bars; crushed

"Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving. From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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All Butter Pie Dough

12 Servings
Flour, American
Pies Crust Summer Spring Butter Family Favorites Flour, American

4 cups ur
1 3/4 cups unsalted ter cut up
1 TBS ar
2 tsp salt (I use her)
1 TBS egar
1
1/2 cup water

Mix first 4 ingredients together with a fork or pastry blender. I have ,of lately, started to use my food processor for this... pulsing it until the butter pieces are a bit bigger than peas, more like kidney beans. In separate bowl, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough into a ball. Chill at least 20 minutes, before rolling it into desired shape. You need to divide the dough into 4 equal parts. This way, you know you have enough dough for 2 double crust pies. If you like to freeze some,make sure you wrap the dough well before freezing. Roll the dough out. Make sure you leave about 1/2-1 inch overhang of pie dough so you can seal the bottom crust with the top crust. Fill with desired filling. Place top crust, crimp and glaze with egg wash. Bake in a preheated 400-425 deg. oven. Make sure you cover (tent) the pie with some foil half way through(or when it is just golden...it will continue to lightly brown even with the foil on) so that the dough won't burn. TIPS: Vanilla sugar, lemon/orange peel, almond flavor, are a few flavors you can add to the dough depending on the filling you use. The dough needs to be chilled before rolling out. You can handle the dough as much as you like, just don't overdo it. You should be able to still see some butter pieces through the dough. If the dough is too dry, add a 1/2 TBS of water to bring it together. You shouldn't add too much water. It is best if you just place the dough in the fridge to rest for 30 minutes or so. This allows the flour to absorb the liquid and in turn be pliable enough to roll out. You can flour your counter top well to ensure that the dough won't stick as you roll it out.


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Butter seared sirloin

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2 Servings
Sirloin American
Sirloin American

1 2 4oz sirns
2 tbs sea t
2 tbs cracked ck pepper
1 tbs lic powder
3 tbs ter
2 tablespoons ve oil

Pat steaks dry and set on clean plate. Mix all seasonings together and distribute evenly and press into all sides of steaks. Put steaks aside for 10 minutes to take the chill off. Put butter and olive oil into saute pan over med-med high heat. When pan is hot, add steaks and leave alone! If you mess with your steaks they will not develop a crust and your steaks will not sear. For a one inch steak, turn after 5 minutes and cook the other side for an additional 4 minutes for a medium rare steak. Place steaks on plate and let rest for 10 minutes. Pour any extra juices from pan on top and enjoy!


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Cream Cheese Butter Burgers

The jumbo beef burger patties are stuffed with a mixture of cream cheese, cheddar cheese, mayo and butter, then sealed and grilled.

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Blue Cheese Butter

10 Servings
Cheese French
Vegetarian Winter Superbowl New Year Christmas Advance Adrienne's Appetizers Cheese French

1/4 pound Sweet ter
1/4 pound e Cheese
1 teaspoon bs de Provence

Combine all ingredients in a food processor and process. You can roll it or put it into a container at this point. It should be chilled in the refrigerator overnight. If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.


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Almond Butter Crunch

10 Servings
Sugar American
Sweet Dessert Sugar American

9 oz ar (1 1/4 cups)
3 oz cose (white corn syrup) (1/3 cup)
2 oz water (1/3 cup)
8 oz ter (1 cup)
1/4 tsp ing soda
1 c onds toasted, chopped
10 oz bittersweet colate (10 oz)
1 oa for sprinkling

In a heavy 4 quart saucepan place sugar, glucose, and water. Bring to a boil over medium heat and boil for a couple of minutes. Add butter and bring back to boil. Place thermometer in syrup. Stir until it reaches 212 F (100 C) then continue to boil over medium heat without stirring until it reaches 300 F (149 C). If butter separates, increase heat and stir vigorously until it combines. When it reaches 300 F remove from heat, stir in baking soda quickly and pour out on to parchment or oiled baking sheet or marble slab. Spread out quickly before hardens. Let cool. Sprinkle some cocoa on to toffee and brush over surface to blot up any oil. Temper chocolate, spread over surface, top with chopped almonds and press into surface. When chocolate has hardened break toffee into chunks. Let sit for a couple of days if possible to improve grain.


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Butter Pecan Bundt Cake

12 Servings
Cake American-South
Desserts Bake Cake American-South

1 ter pecan cake mix
4 s
1 cup k
2/3 cup Oil
1 can onut pecan icing
1/2 cup ans chopped

Whisk eggs and oil. Add in cake mix and milk alternately. Mix in icing and 1/2 of chopped pecans. Spray bundt pan with non-stick spray and sprinkle remainder of chopped pecans in bottom of pan. Pour in batter and bake at 325? for 1 hour.


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Peanut Butter Fluff Pie

This simple pie is made fluffy with marshmallow creme, peanut butter, cream cheese and confectioners sugar. Just chill and serve.

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Grannys Butter Beans

1 Servings
Beans
Uncategorized
Beans Bean Butter

2 lb Butter ns
5 Thin Slices salt k
3 tb Fried on grease
1 Stick ter

This is an old family recipe handed down through the generations. No other butter beans taste quite as good and nobodys technique is quite like my grannys. After a good nights rest, early in the morning bring 3 quarts of water to a rolling boil in a large pot. Add 5 slices of salt pork. While this is boiling, sort about 2 pounds of good beans and wash well. Rest. Add beans to boiling water, stirring constantly, until water returns to full rolling boil. Lower heat and cover loosely so that steam from boiling beans will escape. Now, rest for 15 minutes. Repeat this process of stirring and resting adding water as necessary, until beans are tender. When the beans are tender add 3 tablespoons of fried bacon grease. Stir to keep beans from sticking. Add stick of butter. Rest after hard day of bean cooking. Posted to recipelu-digest by "Diane Geary" and lt;diane and at;keyway.net and gt; on Feb 27, 1998


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Peanut Butter Cookies

20 Servings
Peanut Butter
American
Cookies Quick Bake Peanut Butter American

Wet Ingredients
1/2 cup ter (1 stick)
1/2 cup nut butter (creamy or chunk)
1/2 cup White ar
1/2 cup wn sugar (1/2 c firmly packed or I do 2/3 c loosely scooped)
1 large
1 teaspoon illa
Dry Ingredients
1 1/4 cup ur
3/4 teaspoon ing soda
3/4 teaspoon ing powder
1/4 teaspoon t

375 oven These Peanut Butter Cookies are fast I make the batch and have them on the table in about 30 min. 1. slice stick of butter into small pieces so it will mix thoroughly. Add all wet ingredients together in mixing bowl or food processor. Blend until smooth but not till you heat up the butter and it is loose. [butters, sugars, vanilla, egg]. 2. prepare to sift dry ingredients together. I keep my flour sifter sitting in a small bowl in the cupboard that I use specifically for this purpose all the time. Put the flour in first, then the soda, powder and salt. Sift together. This makes sure the leavening agents are thoroughly combined and although it seems the mixer might do this just as well, it is a change to my cooking that has produced amazing results. 3. When the dry is combined, dump it into the wet in the mixer. Barely process/blend until it is mixed in. 4. Put 1/2 cup of brown sugar in the middle of the cookie pan you're going to use. Dump the cookie dough into this. I prefer thick non-shiny aluminum cookie sheets. Coat the outside of the dough with the brown sugar, which will make it easier to handle and gives a nice finish to the cookies. Shape the whole thing into a log down the middle of the pan. 5. Cut through the log in the center and then both of the pieces in half so you have four equal pieces. These are the dough for each row of cookies. Now cut each of these into five pieces. The idea is to make them relatively equal. Yes, they fall apart. Yes, they are not round. Its OK, when they cook they turn into normal looking cookies. If you cut them with a spatula they will look squished but they will turn into perfect-looking peanut butter cookies with that roughed-up top part that is kind of decorative. 6. working around the log until it is gone, place the pieces into their respective spots on the cookie sheet. 7. Bake in a pre-heated 375? F oven for 5-8 minutes. Check after 5 min. You want to take them out when they are barely brown on the outside but still soft-looking in the middle. This is the trickiest decision of the baking process and you?ll just have to get some experience to tell. One minute too long and they will be hard and crisp and flat. One minute too short and they will literally be not-quite-baked. 8. I place a piece of freezer paper, waxed side down, on my counter and then remove the cookies from the cooking sheet and let them cool on the freezer paper. It absorbs some of the hot grease from the cooking process and even if the cookies are almost too-soft to get them off the pan onto the counter, they cool and turn into perfect cookies. Oftentimes I use two spatulas to get them off the sheet. They look like they turn into one big cookie, but if you carefully lift them with the spatula, they release along the original cookie lines and become separate. Hope you enjoy this recipe as often as we do. Also, these cookies freeze beautifully. These tips are critical for perfect cookies and gt; and gt; and gt; What makes some cookies flat and crispy and others soft and chewy has a lot to do with the amount and temperature of key ingredients: Sugar: The moisture in sugar affects chewiness. The relative amount of white granulated sugar to brown sugar has a great effect on the baked cookie, as the brown sugar has a much higher moisture content (approximately 35% more moisture). Also, brown sugar contains invert sugar, which is all but absent in white granulated sugar. Invert sugar consists of glucose and fructose, two simple sugars. Invert sugar is especially hydroscopic, meaning that it absorbs water from wherever it can be found, the best source being the air. And invert sugar continues to absorb moisture even after the cookies have been baked, thus keeping them chewy as they cool. therefore, using more brown sugar will result in softer, chewier cookies, while using more white granulated sugar will result in cookies that are flatter and crisper overall. Butter and Eggs: The temperature of these key ingredients helps to control how much the dough spreads. Cool ingredients will keep your dough cooler, which results in the cookies spreading more slowly in the oven allowing the oven's heat to "set" the cookie while it is still thick and therefore producing a denser, chewier cookie. Warm dough spreads more quickly in the oven, which makes the cookies thinner and crisper. Also, keep this theory in mind if you have the habit of dropping cookies onto still-hot cookie sheets. If you don't want them spreading quickly, use cool sheets. Flour: A high proportion of butter to flour in the dough will also allow it to spread quickly. make sure you are your flour correctly. Adding more flour to a recipe to produce a thick chewy cookie won't work. Too much flour will make the cookie firm, dry and tough you need to control the amount and temperature of all key ingredents together and that includes the butter, eggs, sugar and flour. To insure that you are accurately using the amount of flour called for in the recipe, use a kitchen scale to weigh it or measure properly: use a dry measuring cup, not a pyrex cup meant to liquid measurements. Fluff the flour with a fork to avoid densely packed flour. then spoon the flour into the measuring cup and level it with a knife. Never scoop right from the bag or container as that will compact too much flour into the cup, and don't shale or tap the cup as you add the flour or this will pack the flour down as well. One last tip: Bake cookies on light colored cookie sheets dark cookie sheets will cause the cookies to brown too quickly and cook too fast. If all you have is dark cookie sheets, try baking your cookies on parchment paper lined cookie sheets. You'll be surprised at the difference it makes. Cookies also cook more evenly on cookie sheets that do not have side as the heat flows over the cookies more evenly. Cookies Tips are from and gt; and gt; and gt; sgrishka ~~lthttp://www.bigoven.com/~sgrishka and gt;


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Blue Cheese Butter

6 Servings
Cheese
American
savory cheesy Rich summer American American

1 stick ter
4 tablespoons e cheese
2 tablespoons fresh sley chopped finely
0.25 teaspoon t
1 tablespoon ves chopped

Bring butter to room temperature; about 1 1/2 hours out of the fridge. Mix in blue cheese and all other ingredients; blend well. Use spatula to pile into plastic wrap; wrap into a tube (about 1 1/2 inches in diameter) and make it smooth like a cylinder. Place in fridge for at least two hours. When serving, bring out of fridge, remove plastic wrap, and slice into generous half-inch rounds, and place on steak when plating.


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Candies: Tiger Butter

White chocolate, peanut butter and semisweet chocolate are melted, then mixed with crispy rice cereal and pressed into bars.

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Peanut Butter Cookie Bars

4 Dozen
Peanut Butter
American
Bake Desserts Cookies Peanut Butter American

1/2 cup ter melted
1/2 cup ar
1/2 cup wn sugar packed
1 large
1/3 cup nut butter
1/2 teaspoon illa
1 cup Self rising ur
1 cup Oatmeal, Quick 1 min
1 cup colate chips
1/2 cup dered sugar
1/4 cup nut butter
4 tablespoons k

Melt 1 stick Butter (I use Lands of Lakes brand); Cream together well: Butter, white granulated Sugar and light Brown Sugar in medium sized mixing bowl; Blend in egg; Stir into bowl: peanut butter (Jif creamy brand w/o nuts) and Vanilla; Mix in self rising Flour, then Oatmeal (be sure to use Quaker Quick 1 minute Oats only). Spoon and press into 9 x 13 baking pan (use coated pan so you don't have to lightly grease the pan); Bake at 350 degree preheated oven, middle rack for 18-22 minutes (until barely light brown for soft chewy bar, up to 25 minutes for more crunchy); Take out of oven and while hot, immediately sprinkle 1+ cup semi-sweet chocolate chips to melt on top of cookie bar, with knife smooth out a thin layer across top, In small bowel Mix until smooth: 10x powdered sugar, creamy peanut butter and 2-4 tablespoons of 2% or whole milk to drizzle over melted chocolate...or just pour on top and swirl it all together to make an icing. Allow to cool for 30 minutes if you can wait that long.


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Butter Cookies

This cookie is great anytime during the year. It is great for Christmas Teas and mother daughter teas, or for any occasion.

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