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.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
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.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Flatten bread with rolling pin.
Spread with peanut butter and roll up.
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 minutes.
rap.
Add remaining sugar, butter, extracts, and enough cream to
Boil water, syrup, 3 cups of sugar and salt until mixture will form ball that will crack on side of cup in cold water or cook to 250\u00b0 or hard ball stage.
Pour syrup slowly over beaten egg whites. Beat until it becomes stiff and dough like (7 to 10 minutes).
Cool so you can handle with hands.
Add enough powdered sugar to make pliable dough to roll out.
Divide dough into 3 parts.
Roll out each round on wax paper sprinkled with powdered sugar.
Spread peanut butter on top.
Roll up like jelly roll.
Cut into slices.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
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.
Cook first 3 ingredients in a 4-quart cooker on high until forms a ball (test in cold water).
In a large mixing bowl beat 3 egg whites stiff.
Pour first mixture into egg whites slowly, beating on high speed.
Keep beating until mixture can be kneaded like dough.
On countertop sift confectioners sugar.
Roll out and then spread peanut butter on.
Roll up like a jelly roll.
Cool and slice.
Cut crust from bread.
Roll to 1/8 in thickness.
Spread some peanut butter on each slice.
Combine sugar and cinnamon and sprinkle evenly over each slice.
Roll up each slice jellyroll style.
Place seam side down in a lightly greased pan.
Brush melted butter over rolls.
Bake at 350 for 7min on each side.
nd roll out with a rolling pin into a rectangle, spread peanut butter
nd 1/3 cup melted butter. Press mixture firmly.
on
Mix ingredients.
Form in ball, using extra powdered sugar or flour, if needed.
Roll out in a circle on a floured surface. Spread peanut butter and roll up, using flour with wide spatula. Put on buttered plate in refrigerator until it sets, then slice and serve.
Combine sugar, syrup and water.
Cook to soft ball stage.
Pour 1/2 of cooked syrups over egg whites that have been beaten. Continue beating while cooking rest of syrup to hard ball stage. Pour over whites.
Continue beating until very stiff and loses its gloss.
Pat out on pastry cloth that has been sprinkle with confectioners sugar.
Have a jar of peanut butter soft in pan of hot water.
Spread quickly over candy mixture.
Roll up like jelly roll.
Slice.
Boil 3 cups sugar, syrup and hot water until spins thread. Pour into beaten egg whites while continuing to beat.
Cook 1 1/2 cups sugar and 3/4 cup water until spins a thread.
Pour into mixture and beat to peaks.
Cool completely.
Knead with confectioners sugar until right consistency.
Roll out; spread with peanut butter.
Roll, chill and slice.