side.
Cream together the butter, peanut butter, granulated sugar, brown sugar
Microwave butter and peanut butter for 2 minutes on high.
Stir and microwave on high for 2 more minutes.
Add vanilla and confectioners' sugar to peanut butter mixture and stir to combine with a wooden spoon.
Pour into a buttered 8 by 8-inch pan lined with waxed paper.
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
cooking time does not reflect refrigeration time.
Bark: Butter baking sheet (to secure parchment)
Salt and pepper birds.
Place in a roasting
large frying pan melt butter, and brown rolled meat.
Melt almond bark in microwave on Low or Medium for 5 to 7 minutes.
In
a
large
bowl
combine
marshmallows,
Rice Krispies,
Capt'n
Crunch and peanuts.
Add melted almond bark and drop
by
spoon.
May add different cereals but if Capt'n Crunch is\tnot
used
add\ta couple large spoonfuls of peanut butter for flavor.
Melt the lard and peanut butter together, either on the stove
Melt butter in skillet and add garlic and mushrooms; saute for 5
ized bowl, mix together softened butter, sage, thyme and parsley until
Melt butter and sugar (or salt) stirring to make sure sugar dissolves. If you want for savory recipe just leave out sugar and add a pinch or 2 of salt.
Remove from heat and allow to cool slightly.
Add beaten egg, milk and flour and mix well but not overmixing.
Place in fridge for 30 minutes.
Roll out thinly on lightly floured board.
Use for pies, tarts or small tarts.
Bake 180deg c for about 10 minutes or till golden brown.
an and shape according to recipe directions. Cover dough, let
overed. Set aside.
Melt butter for sauce in deep skillet and
Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
Melt the almond bark according to package directions.
Dip each cookie in the melted chocolate, covering it entirely.
Place on wax paper.
Add sprinkles if desired and put in the refrigerator to cool and set.
Store in air-tight container for up to one week.
*I have also made using Nutella for the filling.
Place the soda crackers side by side on a large cookie sheet that has been lined with a buttered piece of foil.
Heat and boil the sugar and butter for 3 minutes.
Pour over the crackers.
Bake for 6 minutes in a 400\u00b0 oven.
Remove from the oven and sprinkle the chocolate bits on top.
When they start to melt, spread the chocolate evenly over the top.
When the Bark is cool, break into nice sized eating pieces.
combine the corn syrup, peanut butter and sugar. Melt together stirring
side.
Reserve the broth for the sauce.
In a
Heat the fats and oils.
Add peanut butter and seed and mix well.
Pour into the clean cans and let cool.
Unmold.
Put cakes on bird feeder or window ledge or tie in a tree.
ilet with 1 teaspoon softened butter. Bake for 10 minutes, or until
est. Let the shrimp marinate for 20 minutes.
Preheat a
Mix peanut butter and shortening well.
Add cornmeal, a little bit at a time, to get consistency of toothpaste.