Boil sugar, Karo syrup and water together very, very slowly until it reaches 300 degrees. Spread 4 cups Jiffy peanut butter in a large pan.
Pour syrup over peanut butter and stir with wooden spoons as fast as possible.
Work up into a ball - pull out until it looks like a rope and cut with scissors.
Work with half a ball at a time.
Combine sugar, milk, syrup and butter in large pot.
Cook over low heat until it comes to a boil.
Cook until it forms a soft ball when small bit dropped in cold water.
Turn heat off.
Add peanut butter and vanilla.
Mix well and pour into greased pans. Let set overnight or until firm.
Remove from heat and add 1/2 stick butter and 1 teaspoon vanilla.
Let cool to 135\u00b0.
Add peanut butter.
Mix well.
Pour into buttered dish.
It should be getting stiff as you mix it up. It does not take long to set up.
Take stick of butter and rub it on all slides of pot you will use. Rub butter on dish you will be putting fudge in. Melt butter, sugar and evaporated milk. Stir constantly until soft-ball stage, approximately 5 minutes. Then take of burner and stir in vanilla, Marshmallow Fluff and peanut butter. Pour in dish and let set to cool.
Mix sugar, butter, Carnation milk and syrup in pan.
Stir up well. Cook until rolling boil; reduce heat, stirring constantly or often.
Cook until forms soft-ball in cup of cold water. When soft-ball is formed remove from heat. Add peanut butter and vanilla. Stir up and beat until ready to pour into buttered container.
Mix sugar, butter, syrup and milk in large saucepan.
Bring to boil, stirring constantly.
Boil for 5 minutes.
Remove from heat. Add peanut butter, marshmallow cream and vanilla.
Mix well. Pour in buttered pan.
In large mixer bowl cut peanut butter and shortening into dry cake mix using low speed of electric mixer.
Add eggs and water, mix well to form dough.
Using 1 tablespoon for each cookie, shape into 1 1/2-inch balls.
Place on ungreased cookie sheet and flatten each with a fork.
Bake at 350\u00b0 for 15 minutes.
Cool thoroughly. Makes approximately 4 1/2 dozen.
In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
>Stir together cookie crumbs, butter, and sugar in a
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
n medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar
d sifted flour mixture to butter mixture alternately with buttermilk,
In large mixing bowl, beat milk and peanut butter until smooth.
Add Jiffy mix and vanilla.
Mix well.
Shape into 1-inch balls.
Roll in sugar and flatten with fork.
Place 2-inches apart on ungreased cookie sheet.
Bake 6 to 8 minutes at 375\u00b0.
oil well with shortening or butter.
In a medium bowl
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
ntil smooth.
Add in peanut butter and milk. Combine.
Fold
In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth.
Very gradually whisk in milk, until mixture is smooth and milk is completely combined.
Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours.
Additional recipes can be found at www.peanutbureau.ca.
Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Grease and flour 3 9\" cake pans and bake at 350 degrees for 20 to 25 minutes.
Icing: Bring sugar and milk to a boil, boil about 7 minutes.
Add peanut butter, butter and vanilla& beat until spreading consistency.
o a small bowl, add peanut butter and stir until thoroughly combined
br>Place 3/4 cup butter and chocolate in medium heatproof