Cream the butter and sugar together, add the
Line cupcake pans with paper liners.
In the
undt pan.
Beat butter and sugar with a mixer until creamy
side. Beat margarine and sugar in large bowl with electric mixer on
For bars:
Preheat oven to 350\u00b0F.
Cream butter.
Add brown sugar, eggs, pumpkin, and vanilla; mix well.
In separate bowl, sift all of dry ingredients together.
Gradually add to the wet mixture and mix well.
Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
Let cool then top with brown butter icing.
Icing directions:
In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
Remove from heat and add powdered sugar, vanilla, and milk.
Whisk until smooth and well blended.
urface with waxed paper; set aside.
Stir sugar, corn syrup, butter
Cookies.
Cream butter.
Add sugar and eggs, cream together.
Sift flour, baking powder, baking soda, and salt together.
Add to sugar mixture with sour cream and vanilla.
Blend in nuts.
Chill until firm enough to drop onto cookie sheet.
Bake 10-15 minutes at 400\u00b0.
When cool, ice with.
Burnt Butter Icing.
Melt butter until golden brown.
Blend in confedtioner's sugar and vanilla.
Stir in 1-2 T hot water until icing spreads smoothly.
This amount of icing is enough to frost about 30 cookies.
Thoroughly cream butter and sugar.
Add egg and beat well.
Add dry ingredients alternately with milk and vanilla and mix thoroughly.
Roll on lightly floured surface and cut with floured cookie cutter.
Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.
Melt butter. Beat together with the sugars, vanilla, peanut butter and eggs.
In a separate bowl, combine the flour, bran, oats and baking soda,.
Stir mixture into butter mixture.
Drop by teaspoonful onto ungreased cookie sheet.
Bake at 350F for 15-18 minutes.
Remove to rack to cool,.
lectric mixer, cream together the butter, shortening and sugar until fluffy
epper.
Add melted butter and toss with a fork to form
Cream peanut butter and margarine together.
Add sugar slowly, then milk and vanilla.
Stir until smooth.
(Great on top of brownies.)
n electric mixer cream the butter or margarine with white and brown sugar
Heat 1/2 cup peanut butter with margarine until smooth.
Stir in
Place
peanut
butter
and
margarine
in a 7 x 11-inch baking dish.
Cover with wax paper and microwave on High for 2 minutes, until
margarine
and
peanut
butter
melts.
Blend together. Add powdered sugar, stirring to mix.
Press smoothly into
bottom of dish.
Place chocolate chips in a flat dish to melt on High for 1 minute and 30 seconds.
Spread over top. Cool in refrigerator and cut into squares.
Take peanut butter and mix with margarine and sugar until smooth with a wooden spoon.
Form small balls and then put in refrigerator on wax paper for 1 hour.
Beat eggs well.
Add sugar and oil.
Beat well.
Add flour, baking powder, salt and milk.
Beat well.
Pour into a large greased cookie sheet with an edge.
Bake 18 minutes at 350\u00b0 or until golden.
Melt peanut butter plus margarine in double boiler. Pour over hot cake.
Melt Hershey bars and oil.
Pour over hot peanut butter.
Spread with a spoon.
Be careful not to mix with peanut butter.
Let cool.
Refrigerate until chocolate sets.
Combine sugar, cocoa and peanut butter.
Add melted margarine and mix quickly and well with hands.
Pat into greased 13 x 9-inch pan, lined with foil and greased.
Spread evenly with hands.
Let cool.
Cut no bigger than bite-size pieces, because candy is rich.
Mix together the peanut butter and sugar with hands.
Spread in a 9 x 13-inch pan.
Melt margarine and chocolate chips; spread over mixture.
Chill and cut into squares.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.