uart heavy saucepan, add sugar, butter and evaporated milk.
Cook
or around 21) remembering that peanut butter is extremely fattening.
Refridgerate
Cut bacon fine and fry until crisp and brown.
Drain on paper towel.
Have peanut butter stand in hot water about 15 minutes so it can be removed easily to a bowl.
Mix it with the bacon and return to jar.
There may be some left over, so put it in a small covered container.
Makes one jar plus.
Sift first 4 ingredients together.
In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars, eggs, then vanilla.
Add flour mixture; beat until well blended.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 5 x 3-inch loaf pan.
In a medium bowl, mix flour, sugar, baking powder, soda and salt.
In a large bowl with a mixer at medium speed, beat peanut butter and corn syrup until smooth.
Beat in eggs one at a time. Gradually beat in milk.
Stir in flour just until moist.
Pour into prepared pan.
Bake 50 to 55 minutes until done.
Cool in pan 10 minutes.
Remove and cool on wire rack.
Makes 1 loaf.
Cook butter, sugar and milk.
After it starts to boil, time it for 4 minutes.
Do not overcook; it will turn to sugar.
Remove from heat.
Add Marshmallow, peanut butter and vanilla.
Stir until creamy.
Pour into a buttered 9 x 13-inch pan.
Cool and enjoy.
Mix sugar, milk, vanilla, butter and baking cocoa thoroughly in 3-quart saucepan and boil for 3 minutes.
Remove from heat and quickly add marshmallow cream and peanut butter.
Mix thoroughly and pour at once into greased 9 x 13-inch pan.
Mix corn syrup and sugar in small saucepan.
Heat to boiling; stir until sugar dissolves.
Remove.
Stir in peanut butter.
Pour over popped corn.
Mix until coated.
Shape into balls with greased hands.
Makes 10 balls.
Brown chops in oil and remove from pan.
Put peanut butter and soup in pan and heat, adding water gradually, stirring until smooth.
Add chops and onion and bring to a boil.
Reduce heat and simmer 50 minutes.
Serve with rice.
Mix together sugar, butter and cream in large pan; bring mixture to a boil and let boil 10 to 12 minutes, stirring constantly.
Remove from heat and stir in peanut butter, then stir in marshmallow cream, stirring until fluffy looking and stiff. Pour immediately onto well buttered plates to cool.
Makes about 3 to 4 plates of fudge.
Cut in pieces to serve.
In large saucepan, combine sugar, brown sugar and milk.
Bring to a rolling boil.
Boil 2 minutes (no more).
Take off stove immediately.
Add peanut butter and Marshmallow Fluff.
Beat until mixed and pour into 9 x 13-inch pan.
Makes 3 pounds.
Cool before cutting into pieces.
Serves 40.
In
a
bowl with mixer at medium speed, beat margarine, peanut butter,
sugar,
brown
sugar,
eggs and vanilla until fluffy. At\tlow
speed,
beat in flour, baking powder, baking soda and salt.
Shape into 1-inch balls; roll in sugar.
Place 2-inches apart on ungreased cookie sheets.
Bake in 350\u00b0 oven for
12
to 15\tminutes
or until browned.
Immediately press kisses
into cookies.
Cool.
Store in an airtight container. Makes 6 dozen.
Stir powdered sugar and peanut butter together until combined. This will
Prepare, bake and cool cake mix according to package directions for 2 round cake pans.
Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended.
Spread top of one cake layer with pudding mixture.
Top with second cake layer, then spread top with remaining frosting.
Drizzle, if desired, with melted Peanut Butter.
>Stir together cookie crumbs, butter, and sugar in a
Preheat oven to 350\u00b0.
In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy Creamy Peanut Butter until smooth.
Beat in sugars, then eggs and vanilla until blended.
Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden.
Remove cookies to wire rack and cool completely.
Preheat oven to 350\u00b0. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy (R) Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
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.
arge bowl, beat the butter and the peanut butter together until fluffy.
Beat peanut butter and sugar until smooth.
Slowly beat in 1 cup half and half until thoroughly combined.
Whisk in 2 cups half and half, vanilla and salt.
Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
Add mix in's in the last 5 minutes.