In a medium bowl, combine Nilla wafer crumbs, flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg; set aside. In a large bowl, with electric mixer at medium speed, blend Planters peanut oil and sugar.
Add eggs, one at a time, beating well after each addition.
Gradually add flour mixture, beating well.
Stir in carrots and Planters pecan pieces.
Pour into well greased and floured 9 cup fluted tube pan.
Wipe the fowl dry.
Pour Planters peanut oil in the palm of your clean hand and rub into the fowl thoroughly.
Massaging the oil into the skin of the fowl.
Cut the apples in halves (no need to peel) and place into the fowl cavities.
Sprinkle generously with the lemon pepper and garlic seasonings and parsley.
Grill on barbecue until golden or put into a 350\u00b0 oven uncovered until golden.
Serve with seasoned rice and your choice of vegetable.
inegar; set aside.
Heat Planters peanut oil in wok or large
heese filling in half. Stir peanut butter into 1 half; stir
min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla
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.
ans.
1.\tCream together peanut butter and butter until fluffy
Combine pudding, sugar, milk and margarine into a saucepan. Cook over medium-high heat, stirring constantly until mixture comes to a full boil.
Lower heat and boil slowly for 3 minutes, stirring constantly.
Remove from heat and quickly stir in Planters peanuts.
Beat until candy thickens (about 15 minutes). Quickly drop from teaspoon onto waxed paper forming clusters. Makes about 24.
Refrigerate.
Melt the paraffin, peanut butter chips and chocolate chips with peanut butter in double boiler until all is melted.
Remove from heat and stir in peanuts until coated well.
Drop on wax paper by tablespoon. Cool.
Store in tightly covered container.
alt in medium bowl. Whisk peanut butter, brown sugar, butter, corn
Mix peanut butter, powdered sugar and cream cheese with mixer until blended.
Add Cool Whip and mix.
Pour into pie shell.
Top with crushed nuts; cover and chill.
Warm the peanut butter in microwave 30-
icrowave remaining chocolate and the peanut butter on HIGH 1 min
Prepare the brownies as directed on the package (brownie mix, water, oil and eggs) using a 13 x 9-inch pan.
Whisk milk and pudding mix 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
Spread pudding mixture over brownies.
Microwave whipped topping and chocolate on high for 1 minute, stirring every 30 seconds. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers -- yeah right, leftovers!
ornstarch and water.
Heat peanut oil in a wok or
Bring chicken broth to a boil and add rice.
Cook rice very dry.
Put rice aside to cool.
In large skillet, add your peanut oil and let it heat very slowly.
Scramble eggs well, then add rice and mix thoroughly; add cooked shrimp and soy sauce until desired color has been made.
Just before serving, heat this mixture for about ten minutes before adding the crisp spring onions.
Heat peanut oil in skillet over medium heat; add ground beef and brown, stirring to break up meat.
Add onion and garlic; continue cooking until onion is tender.
Mix in tomato sauce, salt and pepper.
Heat, stirring occasionally.
Spoon beef mixture into prepared taco shells.
Top with cheese and lettuce.
Makes 12 tacos.
Peel and devein shrimp, leaving tails on.
Split shrimp part way through, butterfly fashion.
Combine flour, water, egg, sugar and salt to make a batter.
Dip shrimp into batter and fry in deep, hot peanut oil.
Fry until golden brown and drain on paper towels.
Makes 5 to 6 servings.
Measure warm water into a large warm bowl.
Sprinkle in Fleischmann's active dry yeast.
Stir until dissolved.
Stir in sugar, salt, peanut oil and 1 1/2 cups flour; beat until smooth. Add enough additional flour to make a stiff dough.
Turn out on a lightly floured board; knead until smooth and elastic, about 5 minutes.
nd vanilla. Whisk in the peanut butter until combined.
Add