Boil potato with the jacket on.
When potato is done, peel and mash into a cup.
Makes about 1 cup of potato.
Mix potato and powdered sugar until it makes a stiff dough.
Roll out dough on wax paper.
Spread peanut butter on rolled-out dough.
Roll up like a jelly roll and cut off into pinwheels.
Makes 24 to 30 Peanut Butter Pinwheels.
Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and
owl, combine 16 oz sugar, butter, milk, and vanilla (should be
n sugar.
Beat in peanut butter, egg, and vanilla.
At
ps of the cake crumb peanut mixture to be used later
nd fluffy.
Beat in peanut butter, egg and milk.
Sift
Boil first 3 ingredients until it reaches 250\u00b0 on a candy thermometer or use hard ball method.
While this mixture boils, beat the egg whites until stiff.
Add the cream of tartar and beat again.
When the mixture reaches the right temperature, add gradually to the egg whites.
Beat until stiff.
Roll out onto wax paper sprayed with Pam cooking spray.
Spread on peanut butter. Roll up and let set for 30 minutes before slicing.
Use thread or dental floss to slice.
Cream the shortening and peanut butter.
Add sugar and corn syrup and mix thoroughly.
Add beaten egg.
Stir in sifted dry ingredients.
Add vanilla.
Chill 2 hours and then shape into 3/4-inch balls.
Place each ball on a greased baking sheet.
Press the balls flat with a floured fork.
Bake in a moderate oven (375\u00b0) for about 12 minutes or until done.
Sift together the flour, soda and salt.
Set aside. Cream the shortening and sugar until light and fluffy.
Beat in the peanut butter, egg and milk.
Add dry ingredients.
Place dough on lightly floured waxed paper.
Roll in a 15 x 8-inch rectangle. Chill.
Melt chocolate.
Cool slightly and spread over dough. Roll like jelly roll. Chill 20 to 30 minutes.
Slice cookies 1/4-inch thick.
Place on ungreased cookie sheet.
Bake in moderate oven at 375\u00b0 for 8 to 10 minutes.
Makes about 4 dozen.
To the potatoes, add enough confectioners sugar to make easily handled fondant; mix well.
Add vanilla.
Turn half of mixture onto board that has been lightly dusted with powdered sugar.
Roll into a rectangle 1/4-inch thick.
Spread with half of peanut butter, then roll short side jellyroll fashion.
Repeat with rest of fondant.
Chill in refrigerator overnight.
Cut into 1/4-inch thick slices.
Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Serve immediately.
Boil the potato until well done.
Mash while hot. Add powdered sugar slowly, small amounts at a time, until it is in a dough stage. Roll out to 1/4-inch thickness.
Spread evenly with chunky peanut butter and roll up.
Chill 5 to 6 hours or overnight. Slice into 1/4-inch or 1/2-inch pieces.
Serve cold.
Spread peanut butter evenly over bread.
Place banana on one side of bread, roll up and slice jelly roll fashion.
Combine potatoes with enough sifted confectioners sugar to make fontant the consistency of pie dough.
Add vanilla.
Chill.
Roll out to 1/4-inch thickness between 2 pieces of waxed paper.
Spread with peanut butter.
Roll up from short side jelly roll fashion. Chill until firm.
Cut into 1/4-inch slices.
Keep in a cool place.
In a bowl, cream shortening, peanut butter and sugar.
Beat in egg and milk.
Combine flour, baking soda and salt; gradually add to creamed mixture.
Roll out between waxed paper into a 12x10 inch rectangle.
Melt chocolate chips; cool slightly.
Spread over dough to with 1/2 inch of edges.
Roll up tightly, like a jelly roll, starting with a long side.
Wrap in plastic wrap. Refrigerate 20-30 minutes or until easy to handle.
Unwrap and cut into 1/4 inch slices.
Place on greased baking sheets.
ith parchment paper; grease.
FOR CAKE:
COMBINE eggs and
For Peanut Butter Patties.
Stir together the peanut butter and sugar in a small
oil for 90 seconds.
Remove from heat.
Add peanut butter and
For peanut butter mousse: Line 6-cup loaf