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Peanut
Butter Recipes
SPECIAL K TREATS
1 c. Karo syrup
1 c. sugar
1 tsp. vanilla
12 oz. jar of extra-crunchy peanut butter
5 c. Special K (or similar) cereal
Heat syrup and sugar to
boiling and boil exactly 30 seconds. Add next 3 ingredients and
drop by spoonful onto waxed paper.
HERSHEY KISS TREATS
1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses
In large mixer bowl combine all ingredients except Hershey
kisses. Blend well at low speed. Shape into balls using rounded
teaspoon for each. Roll balls in additional sugar. Place on
ungreased cookie sheets. Bake at 375 degrees for 10 to 12
minutes. Remove from oven and top each immediately with a candy
kiss, pressing down firmly so cookie cracks around edge. Makes
48 cookies.
PEANUT BUTTER BALLS
1 (18 oz.) jar crunchy peanut butter
2 sticks margarine
1 box powdered sugar
Dash of vanilla
2 c. Rice Krispies
1 (12 oz.) bag chocolate chips
Melt margarine. Blend all
ingredients together and make into balls. Freeze about 1 hour.
Melt chocolate and dip balls. Place on tray and refreeze.
SODA CRACKER COOKIES
4 pkgs. soda crackers
1 jar peanut butter (chunky)
2/3 c. milk
3 c. sugar
Crush crackers. Cook milk
and sugar together for 3 minutes. Take off heat and add crackers
and peanut butter. Spread in buttered pan. Cut into squares.
CHOCOLATE CHIP PIZZA
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1/2 c. margarine, softened
1/2 c. peanut butter
1/2 tsp. vanilla
1 egg
1 1/2 c. flour
2 c. miniature marshmallows
6 oz. pkg. chocolate chips
Heat oven to 375 degrees.
In large bowl, combine first 6 ingredients. Blend well. Stir in
flour. Press dough evenly over bottom of a 12 or 14-inch pizza
pan, forming rim along edge. Bake at 375 degrees for 10 minutes.
Sprinkle with marshmallows and chocolate chips. Continue to bake
for 5-8 minutes or until marshmallows are puffy and lightly
browned. Cool, cut into wedges.
Store in tightly covered
container.
ROLLED OAT CLUSTERS (NO
BAKE COOKIES)
2 c. sugar
1/2 c. milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. peanut butter
3 c. rolled oats (quick or regular)
Combine sugar, milk,
butter and salt, in a heavy 3 quart pot. Stir. Bring to a full
boil. Boil for 1 minute. Remove from heat. Add vanilla and
peanut butter. Stir until smooth. Add rolled oats.
Mix well. Cool until
mixture holds shape, slightly. Drop by teaspoon onto waxed
paper. Cool. Makes about 4 dozen clusters.
GRAHAM CRACKER GOODIES
1-1/2 c. milk
1/2 c. peanut butter
1 sm. instant chocolate pudding
Mix all ingredients
together. Spread between graham crackers and freeze.
PEANUT BUTTER BON BONS
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut
butter, oleo and sugar into balls and freeze. Melt chips and
paraffin in double boiler. Dip balls into chocolate mixture.
PEANUT BUTTER FRUIT DIP
8 oz. pkg. cream cheese, softened
3/4 c. brown sugar
1/4 c. white sugar
2 tbsp. peanut butter
Beat all ingredients
together until smooth. Serve with fresh fruit.
CREAMY PEANUT DIP FOR
APPLES
1/3 c. creamy peanut butter
2 tbsp. minced crisp bacon
1 c. dairy sour cream
1 tsp. prepared horseradish
Sliced, unpeeled red eating apples
Combine peanut butter and
bacon; beat in sour cream. Stir in horseradish. Serve as dip for
red apple slices. Makes about 1 1/2 cups. Enough for 8 or more
people.
PEANUT BUTTER APPLES
12 oz. peanut butter chips
2 tbsp. vegetable shortening
Colored sprinkles
Microwave chips and
shortening until creamy. Stir. dip apple in and swirl around.
Sprinkle with colored sprinkles.
PEANUT-BANANA SMOOTHIE
2 lg. ripe bananas, peeled, sliced, frozen
2 c. milk
1/4 c. creamy peanut butter
2 tbsp. sugar
1 tsp. imitation banana extract
Place all ingredients in blender. Blend until smooth. Pour into
tall glasses and serve immediately. 2 servings.
PEANUT BUTTER POPCORN
1/2 c. sugar
1/2 c. light corn syrup or honey1/2 c. chunky peanut butter
1/2 tsp. vanilla
Pop enough popcorn to make
two quarts. Cook to a rolling boil: Remove from heat and add:
Pour over popcorn, stirring to coat.
COCOA KRISPIE TREATS
1 c. Karo
1 c. peanut butter
7 c. Cocoa Krispies
Mix together: Stir in:
Spread 1/2 mixture on bottom of cake pan. Spread 1/2 gallon
vanilla ice cream over mixture. Spread remaining Cocoa Krispies
over ice cream. Keep frozen until ready to eat.
BANANA APPLESAUCE BREAD
1 c. sugar
2 eggs
2 c. flour
3 ripe bananas (mashed)
1/2 c. oil
1 tsp. soda
1/2 c. chopped nuts
1 c. applesauce
OPTIONAL FROSTING:
1/2 c. powdered sugar
1/4 c. creamy peanut butter
3 tbsp. milk
Cream sugar and
shortening. Add eggs and beat well. Add flour, soda and nuts,
blend well. Fold in bananas and applesauce. Bake in greased loaf
pan, 350 degrees, 1 hour. Beat until well blended. Frost bread.
PEANUT BUTTER MELTAWAY
CAKE
2 c. flour
2 c. sugar
1/2 tsp. baking soda
2 sticks butter or margarine
1 c. water
3 tbsp. cocoa
2 eggs
2 tbsp. vanilla
1/2 c. sour cream
1 c. peanut butter
1 tbsp. oil
1 stick butter or margarine
6 tbsp. milk
3 tbsp. cocoa
1 lb. box 10X sugar (confectioner's sugar)
2 tsp. vanilla
Combine flour, sugar and
soda. Bring butter, water and 3 tablespoons cocoa to boil. While
hot, add flour mixture and eggs, 2 tablespoons vanilla and sour
cream. Mix well and pour into 9 x 13 inch pan. Bake at 350
degrees for 25 to 30 minutes. Cool. Mix peanut butter and oil
and spread over cake. Refrigerate 20 minutes.
Bring butter, milk and
cocoa to boil. Cook for 2 minutes stirring constantly. Add 10X
sugar and vanilla, and spread over peanut butter layer.
CHOCOLATE SPIRAL PEANUT
BUTTER CAKE
2 eggs, separated
1/2 c. granulated sugar
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
1 c. packed brown sugar
1/3 c. peanut butter
1/3 c. vegetable oil
PEANUT BUTTER FROSTING:
4 c. powdered sugar
1/4 c. shortening
1/2 c. peanut butter
1/3 c. milk
Heat oven to 350 degrees.
Grease and flour 2 round pans, 8" or 9 1/4". Beat egg whites on
medium speed until foamy. Beat in granulated sugar on high
speed, 1 tablespoon at a time, continue beating until stiff and
glossy. Do not underbeat. Mix flour, baking powder, salt and
soda in large bowl. Add brown sugar, peanut butter, oil and half
the milk. Beat on low speed until moistened.
Beat on high speed,
scraping bowl constantly, 1 minute. Add remaining milk and egg
yolks. Beat on high speed 1 minute, fold in meringue. Pour
batter into pans. Bake until pick inserted in center comes out
clean 30 to 35 minutes. Cool completely. Beat all ingredients on
medium speed until smooth and spreading consistency.
Fill layers with 1 cup
peanut butter frosting. Spiral the cake by putting spatula at
center top of the cake, draw the spatula out to sides and turn.
Sprinkle salted peanuts, chopped in spiral and top with 1 ounce
melted unsweetened chocolate.
ICE CREAM CRUNCH CAKE
1 (12 oz.) pkg. chocolate chips
2/3 c. smooth peanut butter
6 c. crispy rice cereal
1 gallon ice cream, vanilla
Melt chocolate chips and
peanut butter together in large pan. Add cereal. Spread on
cookie sheet and cool. Break up cereal mixture into small
pieces. Soften ice cream, fold in all but 1 cup of cereal
mixture and spread in 10" springform pan. Use remaining 1 cup
cereal mixture to make decorative topping, then freeze. Garnish
with whipped cream and strawberries. Makes 12 to 16 servings.
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