Beat all ingredients except Peanut Butter Spread with hand beater until smooth.
For thinner pancakes, stir in 2 to 4 tablespoons additional milk.
Grease heated griddle if necessary.
To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
Pour scant 1/4 cup batter onto hot griddle for each pancake.
Cook until puffed and dry around edges.
Turn and cook other side until golden brown.
Serve with spread.
For spread: Mix syrup and peanut butter until well blended.
cool slightly. Stir in peanut butter.
Spread onto graham crackers, bread, mini
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.
br>Place 3/4 cup butter and chocolate in medium heatproof
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
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.
Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.
he cake.
For the Peanut Butter Buttercream:
Place sterilized stand
nd 1/3 cup melted butter. Press mixture firmly.
on
Cream peanut butter and margarine, add sugars and
In a saucepan mix together butter, sugar and the beaten egg.
In a small bowl, mix together peanut butter, honey, and cinnamon.
Spread about 2 tablespoons of the peanut butter spread over one side of one slice of bread. Sprinkle 1 tablespoon raisins evenly over peanut butter, and place a slice of bread on top of the raisins to make a sandwich. Repeat with remaining ingredients.
Heat oven to 400\u00b0.
Mix flour, sugar, baking powder, and salt in large bowl.
Beat milk, peanut butter, spread, egg and vanilla; stir into flour mixture, just until moistened.
Spoon into greased muffin pan, filling each cup 3/4 full.
Bake 18 to 20 minutes or until golden brown.
Cool 5 minutes, remove from pan. Makes 12
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
In mixing bowl, mix graham cracker crumbs, sugar, melted butter and peanut butter; spread on cookie sheet.
In saucepan on low heat, melt chips and margarine, stirring well to blend. Spread over top of peanut butter mixture.
Allow to cool and set. Cut into bars.
Mix together butter, crumbs, 1 cup peanut butter and powder ed sugar.
Spread in a 13 x 9-inch pan.
Melt 2 cups chocolate chips and 1 cup peanut butter; spread on crumb mixture.
Keep in refrigerator.
Cut into squares.
Butterscotch chips may also be used.
Bring peanut butter, water and oleo to a rapid boil.
Pour over flour, sugar, salt and soda.
Mix well and add eggs and buttermilk.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Use Peanut Butter Frosting recipe while still warm.