ook), mix dry ingredients including peanut butter on low speed then add
Mix flour and milk until lumpy and then add peanut butter.
Mix well and then add egg white.
Mix well until it has the consistency of pancake batter.
Add baking powder.
Pour onto cookie sheet lined with parchment paper, making, 2 inch drops (use an ice cream scoop for this).
Bake at 375\u00b0F for 15-20 minutes or until golden brown on bottom.
Allow to cool before serving.
In a bowl combine the peanut butter with confectioners sugar and graham
Preheat oven to 350 degrees F.
Whisk together the flour, oats, and baking powder.
Gradually mix in the milk, peanut butter, and molasses.
Knead until a soft dough forms.
Roll out to 1/2 inch thickness (or use your hands, this dough is easy to work with).
Cut out shapes and place on baking sheet.
Bake for 20 minutes; turn off heat and let cool in oven or cool on wire racks.
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Preheat oven to 350\u00b0.
Combine milk, peanut butter, egg and vanilla.
Beat until smooth.
Add biscuit mix and mix well. Chill 1 hour.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased baking sheet.
Flatten with fork.
Bake 6 to 8 minutes or until lightly brown.
You can make Peanut Blossoms from this recipe.
Follow directions as directed except do not flatten.
Bake as directed.
Press a solid milk chocolate candy drop in center immediately after baking.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
Mix the flour, bran flakes, oatmeal, salt and oil. Beat in the eggs, milk, peanut butter and honey. Add the milk mixture to dry mixture. Knead well.
Mixture will be heavy and hard to handle. Roll out to 1/4 to 1/2-inch thickness.
Cut into shapes (dog bone cutters are available for purchase).
Brush tops with 1 egg beaten with 1 tablespoon milk, if desired. Bake 45 minutes at 300\u00b0, then turn oven off and leave cookies in oven overnight. Cool and allow to dry thoroughly before storing.
nd peanut butter.
Blend well with a pastry blender until peanut butter and
Melt chocolate and shortening over warm water (turn fire off before adding chocolate) in double boiler.
Add the peanut butter. Stir well.
Pour into a 9-inch wax paper lined dish. Cut when cool.
May use dark, white or butterscotch coating chocolate for this recipe.
Melt butter.
Add confectioners sugar, cocoa, peanut butter, milk and vanilla.
Mix until smooth.
Roll into balls.
Roll in confectioners sugar, if desired.
hisk together the water, oil, peanut butter and molasses.
Slowly add
Peel, core and slice apple into eighths.
Spread peanut butter on one side of sliced apple and serve.
Eat 'em up and enjoy!
Preheat oven to 350 degrees F (175 degrees C).
Combine wheat flour, spelt flour, oats, and flax seeds in large bowl. Stir in water and peanut butter. Knead dough on a lightly floured surface, mixing in more flour as needed until dough is smooth and no longer sticky. Roll out dough to 1/4 inch thick. Cut with small cookie cutters into desired shapes, and place 3/4 inch apart on greased cookie sheets.
Bake 40 minutes. Turn oven off; leave biscuits in oven until completely cool.
Cut together sugar and 1 cup peanut butter.
Crush graham crackers and combine with sugar mixture.
Melt butter and add to mixture.
Press into an 8 x 8-inch baking pan.
Melt 1/3 cup peanut butter and baking chips.
Pour over top of bars and refrigerate. When set, cut into squares.
Melt peanut butter chips and 2 tablespoons margarine with 1 cup sweetened condensed
milk.
Remove from heat. Stir in peanuts. Spread in butter greased 8-inch square pan.
In small pan, melt chocolate chips and remaining sweetened condensed milk. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours. Cut into squares.
Makes 2 pounds.
ridge while making the peanut butter filling.
PEANUT BUTTER FILLING:
In a
mix together flour,oatmeal, and peanut butter.
add hot water to
Preheat oven to 350*.
Mix together eggs, peanut butter and honey, if using.
Add flour and mix until crumbly.
Add water 1/8 cup at a time and mix with your hands.
You may have to add a little bit more water to make dough hold together.
Roll dough to 1/4 inch thick.
Cut into shapes or use pizza cutter and cut into squares.
Place on parchment lined cookie sheets.
Bake 12 minutes, flip and bake 10 minutes more.
Store in the refrigerator.