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Monday, August 31, 2015

Authentic Pad Thai

Ingredients

  • Servings: 6
  • 12 ounces dried rice noodles
  • 1/2 cup sugar
  • 1/2 cup distilled vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon vegetable oil
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons garlic, minced
  • 4 eggs, beaten
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup coarsely ground peanuts
  • 2 cups bean sprouts
  • 1/2 cup chopped fresh chives
  • 1 tablespoon paprika, or to taste
  • 1 lime, cut into wedges

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. drain.
  • whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. bring to a simmer, remove from heat.
  • heat 1 tablespoon vegetable oil in a skillet over medium-high heat. add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. remove from heat.
  • heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. add cooked chicken breast slices and rice noodles; stir to combine.
  • stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. stir in peanuts; cook until heated through, 1 to 2 minutes. garnish with bean sprouts, chives, paprika, and lime wedges.

Candy Bar Pie Ii

Ingredients

  • Servings: 1
  • 1 (9 inch) pie crust, baked
  • 5 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy
  • 1/2 cup sugar
  • 4 (3 ounce) packages cream cheese, softened
  • 2 eggs
  • 1/3 cup sour cream
  • 1/3 cup creamy peanut butter
  • 3 tablespoons heavy whipping cream
  • 2/3 cup semisweet chocolate chips

Recipe

  • cut candy bars in half lengthwise, then into 1/4 inch pieces. place candy pieces over bottom of pie crust.
  • in a small bowl, combine sugar and cream cheese; beat until smooth. add eggs one at a time, beating well after each addition. add sour cream and peanut butter; beat until mixture is smooth. pour filling over candy pieces.
  • bake at 325 degrees f (165 degrees c) for 30 to 40 minutes.
  • in a small saucepan, heat whipping cream until very warm. remove from heat, and stir in chocolate chips until smooth. spread over top of pie. refrigerate 2 to 3 hours before serving.

peanut butter-filled crepes with warm chocolate sauce

Ingredients

  • Servings: 12
  • crepes:
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup cold water
  • 2 tablespoons butter, melted
  • peanut butter filling:
  • 1 cup smooth peanut butter, at room temperature
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum-flavored extract
  • chocolate sauce:
  • 1 1/3 cups milk chocolate chips
  • 3/4 cup 18% cream, at room temperature
  • 1/2 teaspoon vanilla extract

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 10 mins

  • blend flour, eggs, milk, cold water, and butter together in a food processor or blender until smooth, about 30 seconds. scrape batter off the sides with a rubber spatula and blend 15 seconds more. place batter in the refrigerator, at least 1 hour.
  • beat peanut butter in the bowl of a stand mixer using the paddle attachment until smooth and creamy. beat confectioners' sugar, 1 tablespoon at a time, into creamed peanut butter, mixing well after each addition. add 1/2 teaspoon vanilla extract and rum-flavored extract and mix well. store peanut butter filling in an air-tight container until 30 minutes before needed.
  • heat a 10-inch non-stick skillet over medium-low heat. remove the skillet from the burner; add a scant 1/4 cup batter to the center of the pan and swirl and tilt immediately to spread the batter evenly over the bottom of the skillet. return the skillet to the heat. cook crepe until edges appear slightly dry and pull away from the pan, about 1 minute. gently slip a thin spatula under the crepe and gently flip. cook the second side until lightly browned on the bottom, 45 to 60 seconds. transfer crepe to a plate. repeat until all the batter is used, separating each crepe with waxed or parchment paper.
  • melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. mix cream and 1/2 teaspoon vanilla extract into the melted chocolate; cook, stirring frequently, until chocolate sauce is thickened, about 20 minutes.
  • spread peanut butter filling over each crepe and drizzle warm chocolate sauce over filling. fold crepe in half or roll crepe around filling for suzette-style crepes.

Sunday, August 30, 2015

Potatoes In Spicy Peanut And Sesame Paste

Ingredients

  • Servings: 5
  • 1/4 cup roasted peanuts
  • 1 1/2 teaspoons toasted sesame seeds
  • 4 tablespoons olive oil
  • 5 whole cloves
  • 3 cardamom pods
  • 1 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 curry leaf
  • 2 medium onions, finely chopped
  • 2 teaspoons ginger garlic paste
  • 1 large tomato, chopped
  • 1 teaspoon chili powder
  • 2 green chilies, sliced lengthwise
  • 1/2 teaspoon turmeric powder
  • 1 1/4 teaspoons salt
  • 1/2 bunch fresh cilantro, finely chopped
  • 1/2 bunch fresh mint leaves, finely chopped
  • 4 medium potatoes, peeled and diced

Recipe

    Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins

  • place the peanuts and sesame seeds in a blender. pour in enough water to not quite cover, and puree to a smooth, creamy paste. set aside.
  • heat oil in a medium saucepan over medium-low heat. add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. stir in onions, and cook until soft and translucent. mix in ginger garlic paste, and cook, stirring constantly, 1 minute. stir in tomato, and cook about 5 minutes.
  • add chili powder, green chilies, turmeric, and salt. stir in half of the mint and half of the cilantro. add peanut and sesame paste, stirring vigorously to prevent sticking. stir in potatoes, mixing well to coat. pour in enough water to not quite cover potatoes, and mix thoroughly. stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.

No Bake Cookies Iii

Ingredients

  • Servings: 4
  • 2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

'chinese Buffet' Green Beans

Ingredients

  • Servings: 6
  • 1 tablespoon oil, peanut or sesame
  • 2 cloves garlic, thinly sliced
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon sugar
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • heat peanut oil in a wok or large skillet over medium-high heat. stir in the garlic, and cook until the edges begin to brown, about 20 seconds. add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. stir in the sugar, oyster sauce, and soy sauce. continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Haystacks Ii

Ingredients

  • Servings: 2
  • 2 cups semisweet chocolate chips
  • 2 cups butterscotch chips
  • 12 ounces peanuts
  • 5 (5 ounce) cans chow mein noodles

Recipe

  • melt the chips in a saucepan on low heat. stir in the nuts and the noodles.
  • then drop by teaspoonfuls onto waxed paper-lined cookie sheet. cool and then store covered in the refrigerator.

Blondies Ii

Ingredients

  • Servings: 24
  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 6 tablespoons peanut butter
  • 2 cups semisweet chocolate chips
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3 cups confectioners' sugar
  • 1/3 cup milk

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish. sift together the flour, baking powder and salt; set aside.
  • in a large bowl, cream together 3/4 cup of butter, brown sugar and sugar until light and fluffy. beat in the eggs and yolk one at a time, then stir in the vanilla and 6 tablespoons peanut butter. blend in the sifted ingredients and stir in the chocolate chips. press the mixture evenly into the prepared pan.
  • bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. cool completely before frosting.
  • to make the frosting, mix the remaining 1/2 cup of butter and 1 cup peanut butter together in a medium bowl. mix in the confectioners sugar until smooth, then gradually stir in milk until a spreadable consistency is reached. cut, serve and enjoy!

Nutella® Peanut Butter Pretzel Cookies

Ingredients

  • Servings: 26
  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons natural peanut butter (such as natural jif®)
  • 2 teaspoons vanilla extract
  • 53 pretzel sticks, crushed
  • 3 tablespoons chocolate-hazelnut spread (such as nutella®)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
  • beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
  • drop dough onto a baking sheet using 2 spoons.
  • bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Saturday, August 29, 2015

Peanut Butter Pie Viii

Ingredients

  • Servings: 1
  • 1 (9 inch) pie shell, baked
  • 1 cup confectioners' sugar
  • 1/2 cup peanut butter
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons cornstarch
  • 3 eggs, separated
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons sugar

Recipe

  • mix confectioners' sugar and peanut butter until mixture has a crumbly texture. sprinkle half over the bottom of the shell.
  • in the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. cook over medium-low heat until thick. pour filling into crust.
  • beat egg whites until foamy. add cream of tartar, and continue beating. gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. spread over the top of the pie. sprinkle with remaining peanut butter mixture.
  • bake at 325 degrees f (165 degrees c) for 30 minutes.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Chinese-style Peanut Cookie

Ingredients

  • Servings: 4
  • 3/4 cup roasted peanuts, finely ground
  • 1 cup all-purpose flour
  • 1/4 cup corn flour
  • 1 1/4 cups confectioners' sugar
  • 1/2 cup vegetable oil
  • 1 egg yolk, beaten (optional)

Recipe

    Preparation Time: 12 mins Cook Time: 8 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
  • stir together the peanuts, flour, corn flour, and confectioners' sugar in a large bowl until well-combined. make a well in the center of the peanut mixture. slowly pour in the vegetable oil and mix with the peanut mixture to make a wet, slightly sticky dough. pinch off about 2 teaspoons of dough per cookie, and roll into balls about 1/2-inch in diameter. place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.
  • bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. let cool on racks.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Chinese-style Peanut Cookie

Ingredients

  • Servings: 4
  • 3/4 cup roasted peanuts, finely ground
  • 1 cup all-purpose flour
  • 1/4 cup corn flour
  • 1 1/4 cups confectioners' sugar
  • 1/2 cup vegetable oil
  • 1 egg yolk, beaten (optional)

Recipe

    Preparation Time: 12 mins Cook Time: 8 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
  • stir together the peanuts, flour, corn flour, and confectioners' sugar in a large bowl until well-combined. make a well in the center of the peanut mixture. slowly pour in the vegetable oil and mix with the peanut mixture to make a wet, slightly sticky dough. pinch off about 2 teaspoons of dough per cookie, and roll into balls about 1/2-inch in diameter. place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.
  • bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. let cool on racks.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Forgotten Cookies Ii

Ingredients

  • Servings: 3
  • 2 egg whites
  • 1 pinch salt
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup salted peanuts (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 50 mins

  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper or aluminum foil.
  • in a large glass or metal mixing bowl, beat egg whites and salt until foamy. gradually add sugar, continuing to beat until whites form stiff peaks. fold in the vanilla and chocolate chips. add peanuts if desired. spoon onto the prepared cookie sheets.
  • place the cookies into the preheated oven, shut the door and turn off the oven immediately. let cookies sit in the turned off oven for 5 to 6 hours or overnight.

Pay Check Bars

Ingredients

  • Servings: 1
  • 1 1/2 cups all-purpose flour
  • 2/3 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 2 egg yolks
  • 3 cups miniature marshmallows
  • 2/3 cup light corn syrup
  • 2 cups peanut butter chips
  • 2 teaspoons vanilla extract
  • 1/4 cup butter
  • 2 cups dry-roasted peanuts
  • 2 cups crispy rice cereal

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
  • in a medium bowl, stir together the flour, brown sugar, baking soda and salt. mix in the vanilla, butter and egg yolks until the mixture resembles fine crumbs. press into the bottom of the prepared pan.
  • bake for 15 minutes in the preheated oven, or until lightly toasted. remove from the oven and sprinkle mini marshmallows evenly over the hot crust. let stand while the topping is being made.
  • in a medium saucepan over medium heat, melt corn syrup and peanut butter chips, stirring frequently until smooth. remove from heat and stir in rice cereal and peanuts. immediately spread over the layer of marshmallows. cut while still slightly warm.

Kare Kare Pata (oxtail Stew)

Ingredients

  • Servings: 6
  • 4 1/2 pounds beef oxtails
  • 3 cups water
  • 2 beef bouillon cubes
  • 1/2 pound bok choy, chopped
  • 1/2 pound long beans, cut into bite-sized pieces
  • 1/2 pound eggplant, cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon achiote powder
  • 3 tablespoons smooth peanut butter

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 50 mins

  • combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
  • skim as much fat from the top of the liquid as possible. crumble the beef bouillon cubes into the liquid and allow to dissolve. remove the meat from the broth and set aside. add the bok choy, long beans, and eggplant to the broth and simmer until tender.
  • while the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. cook and stir the onion and garlic in the hot oil until tender. stir the achiote powder into the mixture to add a little color. add the peanut butter and stir until it's melted into the mixture. add about half the broth to the pot; bring to a simmer for 5 minutes. add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. serve hot.

Friday, August 28, 2015

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Pay Check Bars

Ingredients

  • Servings: 1
  • 1 1/2 cups all-purpose flour
  • 2/3 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 2 egg yolks
  • 3 cups miniature marshmallows
  • 2/3 cup light corn syrup
  • 2 cups peanut butter chips
  • 2 teaspoons vanilla extract
  • 1/4 cup butter
  • 2 cups dry-roasted peanuts
  • 2 cups crispy rice cereal

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
  • in a medium bowl, stir together the flour, brown sugar, baking soda and salt. mix in the vanilla, butter and egg yolks until the mixture resembles fine crumbs. press into the bottom of the prepared pan.
  • bake for 15 minutes in the preheated oven, or until lightly toasted. remove from the oven and sprinkle mini marshmallows evenly over the hot crust. let stand while the topping is being made.
  • in a medium saucepan over medium heat, melt corn syrup and peanut butter chips, stirring frequently until smooth. remove from heat and stir in rice cereal and peanuts. immediately spread over the layer of marshmallows. cut while still slightly warm.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

No Bake Cookies Iii

Ingredients

  • Servings: 4
  • 2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

No Bake Cookies Iii

Ingredients

  • Servings: 4
  • 2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Kare Kare Pata (oxtail Stew)

Ingredients

  • Servings: 6
  • 4 1/2 pounds beef oxtails
  • 3 cups water
  • 2 beef bouillon cubes
  • 1/2 pound bok choy, chopped
  • 1/2 pound long beans, cut into bite-sized pieces
  • 1/2 pound eggplant, cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon achiote powder
  • 3 tablespoons smooth peanut butter

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 50 mins

  • combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
  • skim as much fat from the top of the liquid as possible. crumble the beef bouillon cubes into the liquid and allow to dissolve. remove the meat from the broth and set aside. add the bok choy, long beans, and eggplant to the broth and simmer until tender.
  • while the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. cook and stir the onion and garlic in the hot oil until tender. stir the achiote powder into the mixture to add a little color. add the peanut butter and stir until it's melted into the mixture. add about half the broth to the pot; bring to a simmer for 5 minutes. add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. serve hot.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Ham And Pumpkin Satay

Ingredients

  • Servings: 4
  • 2/3 cup peeled, cubed pumpkin
  • 2/3 cup orange juice
  • 1 1/2 tablespoons butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 thai or serrano chile, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander seed
  • 1 1/2 cups cooked, diced ham
  • 2/3 cup crunchy peanut butter

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • place the cubed pumpkin and orange juice in a small saucepan and bring it to a boil over medium-low heat. simmer the pumpkin for 10 to 15 minutes, until it is soft. carefully transfer to a blender, in batches if necessary, and blend until smooth.
  • melt the butter in a skillet over medium heat, and cook and stir the onion, garlic, chile, turmeric, cumin, nutmeg, and coriander for 1 to 2 minutes. stir in the ham, and cook and stir for about 5 minutes, until the ham has started to brown.
  • pour the pureed pumpkin mixture into the spicy ham mixture, and stir the peanut butter into the sauce. mix well to combine, and bring back to a simmer. serve hot.

Thursday, August 27, 2015

Ham And Pumpkin Satay

Ingredients

  • Servings: 4
  • 2/3 cup peeled, cubed pumpkin
  • 2/3 cup orange juice
  • 1 1/2 tablespoons butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 thai or serrano chile, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander seed
  • 1 1/2 cups cooked, diced ham
  • 2/3 cup crunchy peanut butter

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • place the cubed pumpkin and orange juice in a small saucepan and bring it to a boil over medium-low heat. simmer the pumpkin for 10 to 15 minutes, until it is soft. carefully transfer to a blender, in batches if necessary, and blend until smooth.
  • melt the butter in a skillet over medium heat, and cook and stir the onion, garlic, chile, turmeric, cumin, nutmeg, and coriander for 1 to 2 minutes. stir in the ham, and cook and stir for about 5 minutes, until the ham has started to brown.
  • pour the pureed pumpkin mixture into the spicy ham mixture, and stir the peanut butter into the sauce. mix well to combine, and bring back to a simmer. serve hot.

Adzuki Mooncake

Ingredients

  • Servings: 8
  • pastry:
  • 1/3 cup golden syrup
  • 3 tablespoons peanut oil
  • 1 cup cake flour
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • adzuki bean filling:
  • 1 1/2 cups dry adzuki beans
  • 4 cups water
  • 1/4 cup peanut oil
  • 1/4 cup sugar, or more to taste
  • 2 tablespoons wheat starch
  • 1/2 cup all-purpose flour
  • 1 egg yolk, beaten

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 50 mins

    Ready Time: 8 hrs 30 mins

  • stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. stir in the golden syrup until a smooth dough forms. wrap well with plastic wrap; refrigerate at least 4 hours.
  • meanwhile, combine the adzuki beans and water in a large saucepan over high heat. bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. drain and allow to cool for 10 minutes. puree the beans in a blender or food processor.
  • heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. stir in the pureed beans along with the sugar. cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. stir in the wheat starch. scrape into a mixing bowl. chill in the refrigerator until cold.
  • preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
  • divide the dough and the filling each into 8 equal portions and roll into balls. press the dough balls between your palms to form circles large enough to envelop a filling ball. place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. roll the mooncakes in the all-purpose flour to coat; shake off excess. place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
  • mist lightly with water. bake in the preheated oven for 8 minutes. remove the mooncakes from the oven and reduce the oven temperature to 300 degrees f (150 degrees c).
  • brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. return to the oven and bake until golden brown, about 15 minutes more. cool completely before serving.

Adzuki Mooncake

Ingredients

  • Servings: 8
  • pastry:
  • 1/3 cup golden syrup
  • 3 tablespoons peanut oil
  • 1 cup cake flour
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • adzuki bean filling:
  • 1 1/2 cups dry adzuki beans
  • 4 cups water
  • 1/4 cup peanut oil
  • 1/4 cup sugar, or more to taste
  • 2 tablespoons wheat starch
  • 1/2 cup all-purpose flour
  • 1 egg yolk, beaten

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 50 mins

    Ready Time: 8 hrs 30 mins

  • stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. stir in the golden syrup until a smooth dough forms. wrap well with plastic wrap; refrigerate at least 4 hours.
  • meanwhile, combine the adzuki beans and water in a large saucepan over high heat. bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. drain and allow to cool for 10 minutes. puree the beans in a blender or food processor.
  • heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. stir in the pureed beans along with the sugar. cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. stir in the wheat starch. scrape into a mixing bowl. chill in the refrigerator until cold.
  • preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
  • divide the dough and the filling each into 8 equal portions and roll into balls. press the dough balls between your palms to form circles large enough to envelop a filling ball. place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. roll the mooncakes in the all-purpose flour to coat; shake off excess. place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
  • mist lightly with water. bake in the preheated oven for 8 minutes. remove the mooncakes from the oven and reduce the oven temperature to 300 degrees f (150 degrees c).
  • brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. return to the oven and bake until golden brown, about 15 minutes more. cool completely before serving.

No Bake Cookies Iii

Ingredients

  • Servings: 4
  • 2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Nimakayya (lemon) Pulihora

Ingredients

  • Servings: 4
  • 1/4 cup oil
  • 1/2 cup peanuts
  • 2 tablespoons split bengal gram (chana dal)
  • 3 tablespoons skinned split black lentils (urad dal)
  • 3 dried red chile peppers
  • 1/4 cup raw cashews (optional)
  • 1 tablespoon mustard seed
  • 2 sprigs fresh curry leaves
  • 5 green chile peppers, halved lengthwise
  • 2 teaspoons ground turmeric
  • 2 lemons, juiced
  • salt to taste
  • 2 cups cold, cooked basmati rice

Recipe

    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins

  • heat the oil in a large skillet. add, in order, the peanuts, chana dal, urad dal, red chile peppers, cashews, mustard seed, curry leaves, green chile peppers, and turmeric to the hot oil in 30 second intervals, allowing each item to cook briefly before adding the next. stir the lemon juice and salt into the mixture. mix the rice into the mixture, breaking up the individual grains with a wooden spoon; cook and stir until no clumps of rice remain and the mixture is thoroughly heated. serve hot.

Nimakayya (lemon) Pulihora

Ingredients

  • Servings: 4
  • 1/4 cup oil
  • 1/2 cup peanuts
  • 2 tablespoons split bengal gram (chana dal)
  • 3 tablespoons skinned split black lentils (urad dal)
  • 3 dried red chile peppers
  • 1/4 cup raw cashews (optional)
  • 1 tablespoon mustard seed
  • 2 sprigs fresh curry leaves
  • 5 green chile peppers, halved lengthwise
  • 2 teaspoons ground turmeric
  • 2 lemons, juiced
  • salt to taste
  • 2 cups cold, cooked basmati rice

Recipe

    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins

  • heat the oil in a large skillet. add, in order, the peanuts, chana dal, urad dal, red chile peppers, cashews, mustard seed, curry leaves, green chile peppers, and turmeric to the hot oil in 30 second intervals, allowing each item to cook briefly before adding the next. stir the lemon juice and salt into the mixture. mix the rice into the mixture, breaking up the individual grains with a wooden spoon; cook and stir until no clumps of rice remain and the mixture is thoroughly heated. serve hot.

No Bake Cookies Iii

Ingredients

  • Servings: 4
  • 2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Peanut Butter/chocolate Chip Cookie Bars

Ingredients

  • Servings: 20
  • 1/2 cup butter
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 cup peanut butter chips

Recipe

  • preheat oven to 350 degrees f.
  • melt butter over low heat.
  • pour butter into 13 x 9 inch pan. sprinkle graham cracker crumbs over butter.
  • pour condensed milk over crumbs. sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
  • bake 25 to 30 minutes.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Guinean Peanut Sauce With Butternut Squash

Ingredients

  • Servings: 6
  • 1 butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 1/2 cup natural peanut butter
  • 1 small tomato, chopped
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 large yellow onion, thickly sliced lengthwise
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ground black pepper to taste
  • salt, or to taste
  • 2 teaspoons lemon juice

Recipe

    Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins

  • place the butternut squash in a saucepan with water to cover. bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. drain, reserving the cooking liquid.
  • combine the peanut butter, tomato, and warm water in a bowl. the authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
  • heat the olive oil in a skillet over medium-high heat. when the oil is hot, add the onion slices and cook for 2 minutes. add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. stir to combine, then bring to a boil.
  • reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. the consistency should be similar to a thick soup.
  • stir in the butternut squash and simmer for an additional 15 minutes. add the lemon juice, and taste to adjust the seasoning.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Wednesday, August 26, 2015

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Guinean Peanut Sauce With Butternut Squash

Ingredients

  • Servings: 6
  • 1 butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 1/2 cup natural peanut butter
  • 1 small tomato, chopped
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 large yellow onion, thickly sliced lengthwise
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ground black pepper to taste
  • salt, or to taste
  • 2 teaspoons lemon juice

Recipe

    Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins

  • place the butternut squash in a saucepan with water to cover. bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. drain, reserving the cooking liquid.
  • combine the peanut butter, tomato, and warm water in a bowl. the authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
  • heat the olive oil in a skillet over medium-high heat. when the oil is hot, add the onion slices and cook for 2 minutes. add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. stir to combine, then bring to a boil.
  • reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. the consistency should be similar to a thick soup.
  • stir in the butternut squash and simmer for an additional 15 minutes. add the lemon juice, and taste to adjust the seasoning.

Chicken Satay Steaks

Ingredients

  • Servings: 6
  • 2 lemons, juiced
  • 1 tablespoon peanut butter
  • 1 tablespoon tomato puree
  • 1 tablespoon brown sugar
  • 1 tablespoon worcestershire sauce
  • salt and ground black pepper to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon crushed garlic
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • in a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  • with a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. place the chicken breasts into the marinade, and stir to coat all the chicken. cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. longer is better.
  • heat olive oil in a large, heavy skillet until oil is very hot. remove chicken breasts from the marinade; discard used marinade. pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Peanut Butter/chocolate Chip Cookie Bars

Ingredients

  • Servings: 20
  • 1/2 cup butter
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 cup peanut butter chips

Recipe

  • preheat oven to 350 degrees f.
  • melt butter over low heat.
  • pour butter into 13 x 9 inch pan. sprinkle graham cracker crumbs over butter.
  • pour condensed milk over crumbs. sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
  • bake 25 to 30 minutes.

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Chicken Satay Steaks

Ingredients

  • Servings: 6
  • 2 lemons, juiced
  • 1 tablespoon peanut butter
  • 1 tablespoon tomato puree
  • 1 tablespoon brown sugar
  • 1 tablespoon worcestershire sauce
  • salt and ground black pepper to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon crushed garlic
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • in a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  • with a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. place the chicken breasts into the marinade, and stir to coat all the chicken. cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. longer is better.
  • heat olive oil in a large, heavy skillet until oil is very hot. remove chicken breasts from the marinade; discard used marinade. pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Classic Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Chicken Satay Steaks

Ingredients

  • Servings: 6
  • 2 lemons, juiced
  • 1 tablespoon peanut butter
  • 1 tablespoon tomato puree
  • 1 tablespoon brown sugar
  • 1 tablespoon worcestershire sauce
  • salt and ground black pepper to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon crushed garlic
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • in a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  • with a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. place the chicken breasts into the marinade, and stir to coat all the chicken. cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. longer is better.
  • heat olive oil in a large, heavy skillet until oil is very hot. remove chicken breasts from the marinade; discard used marinade. pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

Peanut Butter/chocolate Chip Cookie Bars

Ingredients

  • Servings: 20
  • 1/2 cup butter
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 cup peanut butter chips

Recipe

  • preheat oven to 350 degrees f.
  • melt butter over low heat.
  • pour butter into 13 x 9 inch pan. sprinkle graham cracker crumbs over butter.
  • pour condensed milk over crumbs. sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
  • bake 25 to 30 minutes.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Oatmeal Peanut Butter Cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls onto ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Tuesday, August 25, 2015

Potato Candy

Ingredients

  • Servings: 1
  • 2 tablespoons mashed cooked potatoes
  • 1 tablespoon butter
  • 1 teaspoon milk
  • 1/2 cup confectioners' sugar
  • 1 cup peanut butter

Recipe

  • mix together potatoes, butter or margarine, and milk. add enough confectioners' sugar to make a stiff dough.
  • roll out on a flat surface sprinkled with powdered sugar. spread on a layer of peanut butter and roll up. chill and slice.