ugar board. Roll with roller carefully and spread peanut butter that has been
Boil sugar and water until it spins a thread.
Do not stir. Add egg whites and vanilla to thick syrup.
Beat by hand until stiff. Roll out on powdered sugar board and spread with peanut butter about 1/2-inch thick all over.
Roll like jelly roll. Slice and eat.
Mix
3/4 box of confectioners sugar, margarine, vanilla and milk
until
very
stiff
and
firm.
Add remaining sugar. Roll as for pie.
Spread with desired amount of peanut butter. Shape in large roll. Cut roll in half and wrap in waxed paper. Place in freezer or refrigerator.
Slice when firm.
Boil sugar, water and
syrup together until a hard boil when tried in cold
water.
Beat
egg whites stiff.
Let syrup cool a little, then
pour
slowly
over the beaten egg whites. Add vanilla.
Beat until stiff
enough to roll out or it won't stick to fingers when
touched.
Roll out using powdered sugar as you would flour.
Spread
with
peanut butter that has been warmed a little, then roll
up
as
a jelly roll.
Wrap in wax paper;
put in refrigerator overnight, then slice and eat it.
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 the first five ingredients together.
Roll out to 1/8 to 1/4 inch thick.
Spread with peanut butter.
Roll up like a jelly roll.
Chill, slice and serve.
Mix sugar, milk, vanilla and margarine into a stiff dough. Roll out on waxed paper.
Spread with peanut butter.
Roll out in long roll.
Slice and chill for several hours.
Ready to eat.
In a large bowl, combine sugar, potatoes, butter and vanilla; mix well.
Will be very thick, like play dough.
Place between 2 pieces of waxed paper and roll out into a 9 x 14-inch rectangle. Spread peanut butter evenly across.
Gently roll up.
Wrap in waxed paper; chill.
Chill 2 hours; cut into 1/2-inch slices to serve.
Stir together confectioners sugar, vanilla and milk.
Mixture will need to be very stiff. Roll out until very thin on a floured or confectioners sugar covered area.
Spread thin layer of peanut butter over this and roll as a jelly roll.
Refrigerate until cold.
Slice
Mix confectioners sugar with milk until it can easily be rolled on a flat surface sprinkled with confectioners sugar. Spread with peanut butter and roll up tightly in jelly roll style. Wrap in plastic wrap and refrigerate until firm.
Cut in slices to serve.
Prepare countertop by wiping off with a clean damp cloth. Sprinkle evenly with flour from a sifter.
Have a tablespoon, table knife or spatula and rolling pin ready for preparing the candy and spreading the peanut butter.
Cream sugar and margarine, adding enough milk to make a stiff dough.
Roll out on foil paper, spread with peanut butter.
Roll up and chill for at least 1 hour.
Slice into narrow slices.
Keep refrigerated.
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.
Boil the sugar, water and Karo until it reaches 250\u00b0.
Then beat the egg whites until stiff.
After syrup boils, beat together the egg whites until it clings to a spoon and stiff.
Pour out on Saran Wrap on confectioners sugar.
Knead like dough.
Flatten, then spread with peanut butter and roll up.
Then cut in slices.
owl.
Than add the butter and slowly add drops of
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.
Cream butter and milk; add vanilla and sifted sugar.
Roll out on biscuit board 1/2-inch thick.
Spread with peanut butter. Roll up like jelly roll.
Put in refrigerator until firm enough to cut.
Dissolve sugar, syrup and salt in the hot water. Cook, without stirring, to firm-ball stage. Remove from heat and pour gradually over stiffly beaten egg whites. Add vanilla, beating constantly, until mixture has lost its gloss. Spoon out on wax paper sprinkled with confectioners sugar. Press out with hand, then spread peanut butter. Roll up and wrap in wax paper and foil. Refrigerate.
Put the peanut butter and white chocolate chips in a microwave safe bowl and microwave for 2-3 minutes until melted (stir thoroughly every minute or so).
Spoon mixture into little tin foil candy cups (not all the way to the top or it will over flow) and drop 3 to 4 milk chocolate chips on top.
After several minutes, the milk chocolate will start to melt, take a toothpick and make a swirled pattern with the milk chocolate -- that's it refrigerate for an hour or so until set.
n electric mixer. Beat until candy clings to a spoon and