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
VIEW THE RECEIPT
Showing posts with label Peanut. Show all posts
Showing posts with label Peanut. Show all posts
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!
VIEW THE RECEIPT
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!
VIEW THE RECEIPT
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.
VIEW THE RECEIPT
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.
VIEW THE RECEIPT
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
VIEW THE RECEIPT
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
VIEW THE RECEIPT
Peanut Buttery Cups
Chocolate American
Chocolate Peanutbutter Snacks Desserts American Winter Sweet
8 oz. milk colate chips melted
1 1/2 cup nut butter
Line muffin pan with paper liners. Combine melted chocolate with 1 cup peanut butter. Separately, melt remaining peanut butter. Pour 1 Tbsp. chocolate mixture into each cupcake paper. Allow mixture to set. Add 1 Tbsp. melted peanut butter over the first layer. Allow to set. Top with another chocolate layer. Allow to set.
VIEW THE RECEIPT
Peanut Butter Cup Krispies
This old time favorite treat has the added flavors of a homemade peanut butter glaze and a creamy chocolate finish.
VIEW THE RECEIPT
VIEW THE RECEIPT
Peanut Butter Banana Cream Pie
10 Servings
Peanut Butter
American
Sweet peanut butter Banana Dessert Creamy Dessert Peanut Butter American
1 cup (about 20) illa wafer cookies
1/3 cup packed wn sugar
2 1/2 Tbl. melted ter
3/4 cup packed wn sugar
1/2 cup (4 oz.) am cheese
1/2 cup nut butter
1/2 tsp. illa extract
1 container (8 oz.) l Whip thawed
1 1/2 cups (about 2) ana sliced
1/4 cup colate syrup
Preheat oven to 350F. To prepare crust: Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 times until combined. Press into bottom and up sides of 9" pie plate coated with cooking spray. Bake at 350 for 10 minutes; cool completely on wire rack. To prepare filling: Place 3/4 cup brown sugar, cream cheese, peanut butter and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
VIEW THE RECEIPT
Peanut Butter
American
Sweet peanut butter Banana Dessert Creamy Dessert Peanut Butter American
1 cup (about 20) illa wafer cookies
1/3 cup packed wn sugar
2 1/2 Tbl. melted ter
3/4 cup packed wn sugar
1/2 cup (4 oz.) am cheese
1/2 cup nut butter
1/2 tsp. illa extract
1 container (8 oz.) l Whip thawed
1 1/2 cups (about 2) ana sliced
1/4 cup colate syrup
Preheat oven to 350F. To prepare crust: Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 times until combined. Press into bottom and up sides of 9" pie plate coated with cooking spray. Bake at 350 for 10 minutes; cool completely on wire rack. To prepare filling: Place 3/4 cup brown sugar, cream cheese, peanut butter and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
VIEW THE RECEIPT
Peanut Butter Fluff Pie
This simple pie is made fluffy with marshmallow creme, peanut butter, cream cheese and confectioners sugar. Just chill and serve.
VIEW THE RECEIPT
VIEW THE RECEIPT
Peanut Butter Cheesecake Minis
0 Servings
Desserts Bake Christmas
1 1/2 cups ham cracker crumbs
4 tablespoons ar
1/4 cup ter melted
12 bite size nut butter cups
2 8 ounce packages am cheese
1 cup ar
1/4 cup ur
1 teaspoon illa
2 s
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan. To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
VIEW THE RECEIPT
Desserts Bake Christmas
1 1/2 cups ham cracker crumbs
4 tablespoons ar
1/4 cup ter melted
12 bite size nut butter cups
2 8 ounce packages am cheese
1 cup ar
1/4 cup ur
1 teaspoon illa
2 s
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan. To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
VIEW THE RECEIPT
Peanut Asian Noodles
4 Servings
Noodles
Asian
Meatless Kid Friendly Vegetables Main Dish Noodles Asian
12 ounce Whole at Noodles
10 oz rot shredded
6 oz w peas
1/2 cup nut butter
1/2 cup Low fat ger Viniagrette
1 tablespoon ger minced
2 tablespoons llot minced
1 tablespoon e wine vinegar
2 tablespoons e Juice
2 teaspoons sauce
1/4 cup ve oil
1/2 teaspoon ame Oil
per
Cook noodles according to package directions. Add carrots and snow peas during last two minutes of cooking. Reserve 1/2 cup of pasta water. Drain noodles. In same sauce pan add peanut butter, low fat ginger viniagrette and the reserved pasta water. Add noodle mixture and mix well. Ginger Viniagrette Combine ginger, shallot, rice wine vinegar, lime juice, soy sauce, olive oil, sesame oil and pepper. Store in refrigerator for a short period.
VIEW THE RECEIPT
Noodles
Asian
Meatless Kid Friendly Vegetables Main Dish Noodles Asian
12 ounce Whole at Noodles
10 oz rot shredded
6 oz w peas
1/2 cup nut butter
1/2 cup Low fat ger Viniagrette
1 tablespoon ger minced
2 tablespoons llot minced
1 tablespoon e wine vinegar
2 tablespoons e Juice
2 teaspoons sauce
1/4 cup ve oil
1/2 teaspoon ame Oil
per
Cook noodles according to package directions. Add carrots and snow peas during last two minutes of cooking. Reserve 1/2 cup of pasta water. Drain noodles. In same sauce pan add peanut butter, low fat ginger viniagrette and the reserved pasta water. Add noodle mixture and mix well. Ginger Viniagrette Combine ginger, shallot, rice wine vinegar, lime juice, soy sauce, olive oil, sesame oil and pepper. Store in refrigerator for a short period.
VIEW THE RECEIPT
Candies: Peanut Treats
This confection is very similar to a popular peanut with creamy caramel candy bar. Now you can make it your very own kitchen and eat them whenever you want!
VIEW THE RECEIPT
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;
VIEW THE RECEIPT
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;
VIEW THE RECEIPT
Moms Peanut Butter Fudge
4 Dozen
Peanut Butter
English
Winter Thanksgiving Easter Christmas Peanut Butter English
VIEW THE RECEIPT
Peanut Butter
English
Winter Thanksgiving Easter Christmas Peanut Butter English
VIEW THE RECEIPT
Peanut Butter/oatmeal Cookies
1 Servings
Cookies
Uncategorized
1 c -purpose flour
1/2 ts ing soda
1/2 c garine
1 c nut butter
1/3 c ar
1/3 c Packed wn sugar
2 whites
1/2 ts illa
1 c Rolled s.
Mix flour and baking soda together. Using electric mixer on medium to high speed, beat margarine for 30 seconds or until softened. Add peanut butter, sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add egg whites and vanilla, beating until well combined. Add flour mixture and beat on low until mixed well. Stir in oats. Drop rounded teaspoonfuls 2-inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until edges are golden. Makes about 36. Per Serving (1 cookie): 69 Calories, 2 g. Protein, 9 g. Carbohydrate, 3 g. Fat, 0 mg. Cholesterol, 51 mg. Sodium and 47 mg. Potassium. Posted to recipelu-digest Volume 01 Number 265 by "Lee Theis" and lt;theis and at;geocities.com and gt; on Nov 17, 1997
VIEW THE RECEIPT
Cookies
Uncategorized
1 c -purpose flour
1/2 ts ing soda
1/2 c garine
1 c nut butter
1/3 c ar
1/3 c Packed wn sugar
2 whites
1/2 ts illa
1 c Rolled s.
Mix flour and baking soda together. Using electric mixer on medium to high speed, beat margarine for 30 seconds or until softened. Add peanut butter, sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add egg whites and vanilla, beating until well combined. Add flour mixture and beat on low until mixed well. Stir in oats. Drop rounded teaspoonfuls 2-inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until edges are golden. Makes about 36. Per Serving (1 cookie): 69 Calories, 2 g. Protein, 9 g. Carbohydrate, 3 g. Fat, 0 mg. Cholesterol, 51 mg. Sodium and 47 mg. Potassium. Posted to recipelu-digest Volume 01 Number 265 by "Lee Theis" and lt;theis and at;geocities.com and gt; on Nov 17, 1997
VIEW THE RECEIPT
Peanut Butter Granola Bars
Need a quick snack or breakfast on the go? Your family will love these healthy, sweet--but sugar free bars.
VIEW THE RECEIPT
VIEW THE RECEIPT
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.
VIEW THE RECEIPT
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.
VIEW THE RECEIPT
Peanut Butter Crunch Cookies
Using the caramel Crunch-n-Munch along with the double drizzle of peanut butter and chocolate makes these treats doubly delicious.
VIEW THE RECEIPT
VIEW THE RECEIPT
peanut brittle
8 Servings
peanuts
american
swqeet Salty crunchy Christmas Party Snacks peanuts american
1 cup ar
1/4 cup water
2 cups peanuts
6 tsp ter
1/4 tsp. ing soda
1 tsp. illa
In a 2 qt. saucepan melt butter add water then sugar stir to desolve the sugar put a lid on pot at med temp for 2 minutes. Take off lid turn to high let the sugar mixture get good and golden brown. In meantime put peanuts on silicone mat or very heavaly greased foil in 9x12 baking pan spread peanuts eavenly when mixture is brown pull off heat add baking soda and vanilla stir quickly and pour over nuts spread with the back of a wooden spoon and let cool. When cool break apart in pieces
VIEW THE RECEIPT
peanuts
american
swqeet Salty crunchy Christmas Party Snacks peanuts american
1 cup ar
1/4 cup water
2 cups peanuts
6 tsp ter
1/4 tsp. ing soda
1 tsp. illa
In a 2 qt. saucepan melt butter add water then sugar stir to desolve the sugar put a lid on pot at med temp for 2 minutes. Take off lid turn to high let the sugar mixture get good and golden brown. In meantime put peanuts on silicone mat or very heavaly greased foil in 9x12 baking pan spread peanuts eavenly when mixture is brown pull off heat add baking soda and vanilla stir quickly and pour over nuts spread with the back of a wooden spoon and let cool. When cool break apart in pieces
VIEW THE RECEIPT
Peanut Butter Reindeer Cookies
Click here for a larger picture of Peanut Butter Reindeer Cookies
48 Servings
Peanut Butter
American
Peanut Sweet Buttery Cookies Christmas Holiday Easy
0.5 cup unsalted butter tened to room temperature
0.75 cup nut butter
1/3 cup granulated ar
1/3 cup packed light wn sugar
1 large
1 teaspoon illa extract
1.5 cups -purpose flour
1 teaspoon ing soda
1/2 teaspoon t
48 large RED M and M candies
96 mini isweet chocolate chips
48 Pretzels, broken into 96 1-inch pieces
1. Preheat oven to 375F and place rack in center of the oven. Grease two baking sheets. 2. In a large mixer, beat butter, peanut butter and sugars on medium until mixed well and light in texture, about 2 minutes. Add egg and vanilla; beat until thoroughly combined. Stir in flour, bakign soda and salt until dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets. 3. Bake (recommend one sheet at a time) until just set and bottoms are golden, about 8 to 10 minutes. For each cookie, while warm, place 1 M and M in center for nose, 2 miniature chocolate chips for eyes, and broken pretzel for antlers. Transfer cookies to a wire rack or flattened paper bag and let cool completely. Can be made ahead, store in an airtight container.
VIEW THE RECEIPT
48 Servings
Peanut Butter
American
Peanut Sweet Buttery Cookies Christmas Holiday Easy
0.5 cup unsalted butter tened to room temperature
0.75 cup nut butter
1/3 cup granulated ar
1/3 cup packed light wn sugar
1 large
1 teaspoon illa extract
1.5 cups -purpose flour
1 teaspoon ing soda
1/2 teaspoon t
48 large RED M and M candies
96 mini isweet chocolate chips
48 Pretzels, broken into 96 1-inch pieces
1. Preheat oven to 375F and place rack in center of the oven. Grease two baking sheets. 2. In a large mixer, beat butter, peanut butter and sugars on medium until mixed well and light in texture, about 2 minutes. Add egg and vanilla; beat until thoroughly combined. Stir in flour, bakign soda and salt until dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets. 3. Bake (recommend one sheet at a time) until just set and bottoms are golden, about 8 to 10 minutes. For each cookie, while warm, place 1 M and M in center for nose, 2 miniature chocolate chips for eyes, and broken pretzel for antlers. Transfer cookies to a wire rack or flattened paper bag and let cool completely. Can be made ahead, store in an airtight container.
VIEW THE RECEIPT
Peanut Butter Crunchies
16 Servings
Cookies
Uncategorized
Cookies Corn Sugar Butter
1 c White or dark n syrup
1 c ar
1 ts illa extract
2 c nut butter
5 c nflakes
Bring syrup, sugar and vanilla to a boil. Remove from heat. Add peanut butter and mix until smooth. Pour over cornflakes in a large bowl. Mix well and drop by spoonfuls onto wax paper. Chill and store in a covered container. ARKANSAS GAZETTE-DEMOCRAT 18 OCT 95 BETTY JOSLIN, ENGLAND, AR Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
VIEW THE RECEIPT
Cookies
Uncategorized
Cookies Corn Sugar Butter
1 c White or dark n syrup
1 c ar
1 ts illa extract
2 c nut butter
5 c nflakes
Bring syrup, sugar and vanilla to a boil. Remove from heat. Add peanut butter and mix until smooth. Pour over cornflakes in a large bowl. Mix well and drop by spoonfuls onto wax paper. Chill and store in a covered container. ARKANSAS GAZETTE-DEMOCRAT 18 OCT 95 BETTY JOSLIN, ENGLAND, AR Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)