issolved then add gradually to peanut butter; stir until smooth; stir
For Egg Rolls:
Preheat oven to 425
nd 1/3 cup melted butter. Press mixture firmly.
on
Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
Spread butter over dough, followed by peanut butter.
Sprinkle with sugar and
up of the butter or margarine and the egg. Add 1 cup
Combine flour, oats, sugar and soda in large bowl.
Add butter, peanut butter
and egg; stir until thoroughly blended. (Mixture will be
crumbly.)
Press\tin
the
bottom of greased 9-inch square pan.\tBake at 350\u00b0 for 20 to 25 minutes or until edges
begin
to
pull away from sides of pan.
Center will be soft.
Cool completely.
Top with Peanut Butter Frosting.
SSEMBLING AND BAKING THE EGG ROLL:
Place egg roll skin in
Cook sugar, water, salt and syrup until it forms a hard ball in cold water.
Pour into 3 beaten egg whites and beat until creamy.
Add 1/2 tsp. vanilla.
Spread on buttered foil or dampened cloth. (I use buttered foil.)
Let set a few minutes, spread with peanut butter, roll up into a roll.
After it is cool, slice into desired thickness.
Refrigerate.
Combine sugar, corn syrup, water and salt in a saucepan.
Boil until it spins a thread or to hard ball stage (252\u00b0).
Beat until stiff egg whites.
Pour boiling hot syrup in a thin stream over egg whites beating constantly until stiff like bread dough.
Roll out on wax paper sprinkled with confectioners sugar.
Roll with rolling pin until quite thin.
Spread with peanut butter and roll up in long roll.
Allow to stand until firm; cut into desired length.
COOK & ASSEMBLE EGG ROLLS:
Saute turkey, cumin, chili
Cream together 1 cup of the butter or margarine and egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well. Drop from teaspoon onto cookie sheet and bake at 375 degrees for 10 to 12 minutes. Sandwich cookies together with peanut butter frosting.
Boil first 3 ingredients until it forms a hard ball in cold water (approximately 260\u00b0 to 266\u00b0 on thermometer). Beat egg whites until stiff. Pour syrup into egg whites and beat until stiff and it loses glossiness.
Divide evenly on 2 pieces of greased wax paper and spread about 1/4-inch thick, then spread with peanut butter.
Roll and let rest a short while before cutting.
Cook sugar, water and syrup in saucepan until it reaches 250\u00b0.
Pour over stiff beaten egg whites.
Beat until mixture loses gloss.
Roll onto buttered Reynolds Wrap.
Spread with peanut butter.
Roll up and cut with thread.
15-inch jellyroll pan with parchment paper.
In a
Boil eggs for 10 minutes.
Peel eggs and mash into medium bowl.
Add mayo and peanut butter.
Best served on toast.
Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
Using a knife or spoon, remove the seeds and ribs under running water.
Pack the halves with peanut butter, press together, and arrange on a serving plate.
Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeno.
A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
nto a loaf pan coated with cooking spray. Bake 40 to
Cut jalapenos in half, but not through the stem end, leaving jalapenos attached at the stem.
Trying to keep them together as best as you can, remove seeds and membranes.
If you're sensitive to peppers, you may want to wear gloves for this step.
With a knife or small spoon fill jalapenos with peanut butter.
Gently forming them back into jalapeno shape.
Chill for 1 hour.
0b0. Line a baking sheet with parchment paper. In a