Bring to a boil the margarine, sugar and cocoa.
Boil 2 minutes.
Stir in peanut butter and vanilla.
Stir until smooth. Add oats.
Stir.
Drop by spoonfuls on wax paper.
Let stand about 30 minutes.
heese filling in half. Stir peanut butter into 1 half; stir
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
alt in medium bowl. Whisk peanut butter, brown sugar, butter, corn
Warm the peanut butter in microwave 30-
In a small saucepan, combine peanut butter and kecap manis. Stir over medium heat until smooth. Remove from heat and gradually whisk in 1 cup boiling water, stirring until combined. Transfer to a serving bowl.
Arrange vegetables, eggs and bean sprouts on a serving platter with sauce. Serve with rice.
eans putting in the wet: peanut butter, chocolate chips, water; then
nd vanilla. Whisk in the peanut butter until combined.
Add
om/ For more indonesian cuisine recipes.
Bring the sugar, butter, milk and cocoa to a boil.
Panboil 1 minute.
Remove from heat and add peanut butter, oatmeal, vanilla and nuts.
Drop by spoonfuls on wax paper and let set 1/2 hour.
This is a very hot dipping sauce used in Indonesian recipes or with noodles, beef or chicken.
o serve, pour the hot peanut oil over onions and chicken
In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth.
Very gradually whisk in milk, until mixture is smooth and milk is completely combined.
Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours.
Additional recipes can be found at www.peanutbureau.ca.
30 degrees F.
Melt peanut butter and butter in small
nd vanilla. Then whisk in peanut butter. Pour onto flour mixture
Serve individually with peanut sauce.
To make Peanut Sauce:
Saute
oth sugars, vanilla, egg and peanut butter in a large bowl
Melt chocolate chips, margarine and peanut butter.
Mix well and pour over cereal, stirring gently.
Add cereal mixture and shake gently to coat.
Store in covered container.
Spread peanut butter or pimento cheese onto celery stick. Place ants (raisins) on top of spread.
Grind the roasted peanut and chana dal to a coarse mixture.
Add the boiled potatoes to the ground mixture, add onions, green chilies, coriander leaves, flour, lemon juice, chopped spinach and bread crumbs mix well.
Shape the mixture into balls, flatten them and then fry them in a medium hot oil till crisp and golden brown. Serve hot.