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.
nd salt.With pastry blender or two knives,cut in butter until
lour, baking powder, baking soda, salt and brown sugar. In a
ven to 350.
Melt butter over medium heat, add oats
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
br>Mix in the sugar, butter, salt, and egg.
Stir in
n another bowl, cream margarine, butter, salt and sugar till fluffy. Add
Sift together the flour, sugar and salt. Cream the butter and vanilla together.
Fold in dry ingredients.
Mix well.
Add nuts; again mix well.
Roll in little balls and place on nonstick cookie sheet or lightly greased regular cookie sheet. Bake 20 to 25 minutes in a 350\u00b0 to 325\u00b0 oven.
In a small skillet, melt 1/4 cup butter with olive oil over medium heat.
Add shallots and cook for 7-9 minutes over low heat, stirring occasionally, until tender.
Stir in remaining butter, salt and pepper and remove from heat.
Cook green beans uncovered in a large pot of boiling water 5-7 minutes or until crisp-tender.
Drain well and transfer to a serving bowl.
Add shallot butter and parsley and toss to coat.
Garnish with toasted almonds if desired and serve.
he almond milk, bananas, peanut butter, salt and maple syrup. Blend until
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Mix together the meal and molasses and stir into scalded milk, stirring constantly.
Cook until thickened and remove from heat. Add sugar, egg, butter, salt, ginger and cinnamon.
Stir thoroughly.
Put into a buttered casserole and bake 30 minutes in a 300\u00b0 oven.
Remove from oven and pour cold milk over it and bake for 2 hours more.
Melt butter, salt and sauce in small bowl; mix well.
Pour cereal, nuts and pretzels into 2 gallon plastic bag.
Pour butter mixture over cereal mixture.
Seal top of bag and shake until evenly coated.
Pour bag contents into large bowl, microwave on High for 5 to 6 minutes, stirring every 2 minutes.
Spread on paper to cool.
Store in airtight container.
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 minutes.
Bring peanut butter, water and oleo to a rapid boil.
Pour over flour, sugar, salt and soda.
Mix well and add eggs and buttermilk.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Use Peanut Butter Frosting recipe while still warm.
Cream peanut butter and margarine, add sugars and
nch slice of the compound butter and place it in the
Cream butter, salt, and extracts, beating until light and fluffy.
Add sugar gradually, beating after each addition.
Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
Bring to boiling.
Add vanilla.
Keep hot over low heat while mixing dumplings.
Dumplings:
Preheat oven to 375.
Stir together flour, sugar, baking powder& salt.
Combine milk& oil; add all at once to dry ingredients.
Stir just until combined.
Stir in chocolate chips& nuts.
Pour HOT syrup into an 8\"-square baking dish.
Drop 12 dumplings into syrup.
Bake at 375 for 25 minutes until done.
Serve warm with whipped cream or ice cream.
Cook potatoes until tender.
Drain. Combine potatoes, sour cream, 4 tablespoons butter, salt and pepper in a large bowl. Beat with electric mixer on low speed until blended, then on high speed until light and fluffy.