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.
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
Blend peanut butter and honey.
Work in as much of the dry milk as you need to make the mixture easy to handle and fairly stiff.
Pick up the mixture and knead in raisins, distributing them evenly throughout.
Roll this into a 1 inch thick, 10 inch long log.
Roll the log in coconut.
Chill several hours.
To serve, slice into rounds.
Store in the refrigerator.
Blend peanut butter and honey, then work in as much powdered milk as needed to make mixture easy to handle.
Knead in raisins. Roll into a 1-inch thick, 10-inch long log.
Roll in sesame seed. Chill and slice to eat.
Mix powdered sugar and margarine until dough-like.
Spread out on wax paper very thin.
Spread peanut butter on top and roll into a log.
Refrigerate for 1 hour.
Slice and serve.
Knead milk into peanut butter.
Mix all together.
Roll in coconut or wheat germ.
Enjoy, play and eat.
Mix powdered sugar with just enough milk until dough consistency.
Roll out on board coated with powdered sugar. Spread with peanut butter.
Roll into a log.
Slice into 1/4-inch pieces.
Mix syrup, sugar and water over high heat.
Bring to a boil and boil until hard ball forms.
Remove from heat.
Pour in egg whites and beat until thick and workable.
Roll into 1/8-inch thick sheet on a mixture of flour and confectioners sugar.
Spread with peanut butter.
Roll up into a log, chill and slice.
In a large mixing bowl, mix icing and powdered sugar until stiff enough to handle by hand.
Place powdered sugar on aluminum foil and knead mixture.
Flatten mixture by hand.
Spread peanut butter.
Roll to form log.
Chill 1 hour.
Cut into 1/2-inch slices.
Mix together the first 3 ingredients.
Cook over medium heat until it becomes hard ball stage.
Beat egg whites in large bowl until stiff.
Pour sugar mixture into bowl with whites while still beating.
Continue to beat until real thick, like a dough.
Spread out on waxed paper.
Make a thin layer.
Spread peanut butter all over; roll up like a jelly roll.
Cut and serve.
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.
Flatten bread with rolling pin.
Spread with peanut butter and roll up.
In a bowl, mix together the peanut butter, butter and powdered sugar.
Add the Cocoa Krispies.
Press into little logs.
Roll into ground nuts. Drizzle chocolate over the top.
Let set until chocolate is firm.
Mix Margarine, cracker crumbs, peanut butter and sugar.
Roll into 2 logs.
Refrigerate.
Cut into slices and serve.
Preheat Oven to 375 degrees.
In Large Mixing Bowl Mix together eggs, both sugars, oil,& vanilla. Mix well.
Then Mix in your flour and peanut butter.
Roll out balls of dough and place on an ungreased cookie sheet.
Take a fork and make criss-crosses on the top of each cookie.
Bake until lightly brown. 8-10 minute depending on the size.
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
Combine sugar, butter and milk; roll into a ball on waxed paper.
Put small amount of powdered sugar on paper to keep from sticking.
Roll out ball and spread with peanut butter.
Roll out with fingers into a long roll and wrap in waxed paper.
Put in refrigerator to harden.
Cut into small pieces.
Combine powdered sugar and butter in a large mixing bowl and beat with an electric mixer until smooth.
Stir in peanut butter and cereal, mixing with hands if needed.
Shape dough into 1 1/2 x 1-inch logs.
Chill.
Spread tops of cookies with frosting.
b>peanut butter, sugar, brown sugar and egg white until completely blended.
Roll
Peel tater 'n thru a sieve, slowly add sugah while tater is still hot.
Keep this heah up till you've gat a stiff dough.
Roll this betwixt two sheets uv wax paper to about a 1/4-inch thickness.
Spread wid a layer uv peanut butter 'n roll up lak you duz a jelly roll.
Chill and slice.