op uncovered to resemble a buckeye. Remove excess. Place on wax
arge bowl.
Add banana, Jif, milk, Crisco Oil and egg
o 375\u00b0.
Combine Jif, Crisco, brown sugar, milk and
dges begin to bubble. Add Jif peanut butter and stir until
ream together the brown sugar, Jif and shortening.
Beat in
ookies.
Combine brown sugar, JIF(R) peanut butter, shortening, milk
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
op uncovered to resemble a buckeye. Remove excess. Place on wax
Mix peanut butter and sugar together until very crumbly.
Put layer of Jif and sugar mixture in bottom of baked pie shell.
Add pie filling, then layer of Jif and sugar mixture.
Top with Cool Whip or whipped cream.
Add rest of Jif and sugar mixture on top of pie.
Keep refrigerated.
akes on wire rack. Frost (recipe below) when cool.
Death
Heat oven to 350 degrees F. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
Beat cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
Bake 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. ...
Mix the first 4 ingredients together.
If too dry, add a little milk. Roll into balls and refrigerate until firm.
HEAT oven to 350\u00b0F. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
BEAT cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
BAKE 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. ...
Mix ingredients and knead like dough.
Chill until very cold. Shape dough into walnut size balls.
Melt 12 ounces chocolate chips with paraffin in top of double boiler.
Insert a toothpick into dough ball and dip in the chocolate just enough to resemble a \"buckeye\".
These will keep well in metal containers in a freezer or refrigerator indefinitely.
Mix margarine, peanut butter and vanilla together. Add powdered sugar. Roll into balls. Chill for short time in the freezer or refrigerator. Melt bark for dipping in bowl. Insert toothpick into ball and dip in chocolate leaving an area exposed to resemble a \"buckeye\".
Place on waxed paper and continue. When completed go back and \"touch\" the hole with finger to close the hole. I usually keep these in the freezer until ready to use! The refrigerator will do fine as well.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.