Tuesday, September 17, 2013

Peanut Butter Extravaganza!!!

For the peanut butter lovers! This first recipe is a pie that is reminiscant of the signature Peanut Butter Pie served at Little Joe's in Oneonta, AL. And, of course, we ALL know that "Choosy Mothers Choose Jif!"




PEANUT BUTTER PIE
1/2 cup peanut butter
1 cup confectioner's sugar
2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
3 cups milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
For meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla extract
Crust:
1 (9 inch) deep-dish pastry shell(baked)
Combine peanut butter and confectioner's sugar until mealy. Sprinkle 1/2 of
mixture in bottom of baked pie crust.
Custard:
In heavy saucepan, combine sugar, flour, salt, and milk. bring to boil over
medium heat, and cook for 2 minutes, stirring constantly. Remove from heat,
blend 1/2 cup hot mixture into beaten egg yolks; return egg mixture to custard.
Return to heat and cook 2 more minutes. Remove from heat and add butter and
vanilla. Pour 1/2 custard in pastry shell. Top with remaining peanut butter
mixture and then remaining custard. Prepare meringue. Top pie and bake at 350
for 12-15 minutes until golden.
Meringue:
Beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1
Tbsp. at a time until stiff peaks form. Stir in vanilla and top pie.



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Old-Fashioned Potato Candy

 

  1. Mix together all ingredients, except peanut butter.
  2. Add sugar until it's of dough consistency.
  3. Refrigerate to chill dough for an hour or two.
  4. Roll out onto powdered sugar dusted bread board or waxed paper.
  5. Spread peanut butter over potato dough.
  6. Roll it up like a jelly roll loaf.
  7. Refrigerate for about an hour, then slice into pinwheels.
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Peanut Butter Frosting

 

    • 2 cups sugar
    • 1 cup milk
    • 2 tablespoons light corn syrup
    • 1 tablespoon margarine
    • 1 cup peanut butter
    • 1 teaspoon vanilla flavoring

 

  1. Combine the sugar, milk and corn syrup in a heavy saucepan.
  2. Bring to a boil and cook for about 3 minutes.
  3. Remove from heat and place the pan in a larger pan of cold water.
  4. Add the margarine, peanut butter, and vanilla flavoring.
  5. Beat until mixture thickens to spreading consistency.

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Double Peanut Butter Cookies
from Taste of Home

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1/4 cup light corn syrup
  • 1 tablespoon whole milk
  • Additional peanut butter

Directions

  • In a large bowl, combine flour, sugar, baking soda and salt. Cut in
  • shortening and peanut butter until mixture resembles coarse crumbs.
  • Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed
  • paper or foil. Refrigerate for at least 3 hours.
  • Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in.
  • apart on ungreased baking sheets. Top each with 1/2 teaspoon of
  • peanut butter. Top with remaining slices; seal edges with a fork.
  • Bake at 350° for 12-14 minutes or until lightly browned. Cool for
  • 2 minutes; remove from pans to wire racks to cool completely. Yield:
  • 20 cookies.

1 1/2 cups sifted all-purpose flour
1 tablespoon milk
1/2 cup white sugar
1/2 teaspoon baking soda
1/4 cup light corn syrup
1/4 teaspoon salt
1/2 cup shortening
1 cup peanut butter
1 cup semisweet chocolate chips


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Peanut Butter Blossoms
from Pillsbury

Ingredients

1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey's® Kisses® Brand milk chocolates, unwrapped

 

Directions
  • 1 Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
  • 2 Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

  • 3 Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
For the baking challenged, a great shortcut is to use Pillsbury Peanut Butter Cookie Dough found in the refrigerated section of your grocery store.

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