Create sweet treats with peanut butter
Remember eating peanut butter
and jelly sandwiches as a child?
The creamy texture of the
flavorful peanut butter coupled
with sweet jelly made a perfect
lunch.
Now that you’re older, your
pantry probably still contains a jar
of peanut butter. And, while you
may still enjoy peanut butter and
jelly sandwiches, you have
probably discovered that peanut
butter works well in a host of other
recipes.
Below are some tasty ways to
include this favorite ingredient in
cakes and other sweet treats.
SOUTHERN PEANUT
BUTTER CAKE
2 cupssugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup peanut butter, crunchy
Vz cup butter or margarine
Vz cup peanut oil
5 egg yolks
1 teaspoon vanilla extract
13%-ounce can coconut
5 egg whites
Preheat oven to 350*F. Into large
bowl, measure all ingredients
except egg whites. With mixer at
medium speed, beat until well
mixed. Whip egg whites until stiff
and fold into batter. Pour batter
into three 9-inch greased cake pans
and bake 25 minutes or until cake
tester comes out clean. Cool layers
in pans on wire racks 10 minutes;
remove from pans and cool on
racks.
Frosting:
18-ounce package cream cheese
% cup butter
116-ounce box confectioners sugar
1 teaspoon vanilla extract
% cup chopped roasted peanuts
Whip cream cheese and
margarine until fluffy. Gradually
add confectioners sugar and
vanilla. Frost cake layers, gar
nishing top with peanuts.
PEANUT BUTTER CANDY
1 cup peanut butter
1 cup rice cereal
1 cup confectioner’s sugar
Vi cup peanuts or walnuts
1 tablespoon marshmallow creme
2 tablespoons molasses
Mix all ingredients together.
Press into small balls. Dip into
melted chocolate which has been
melted in a double boiler. Drop on
waxed paper until chocolate is
hardened.
Mm. Lewi* Martin
Newvffle
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you *
submit. Send your recipes to Sue Keene. Lancaster
Farming, P 0. Box 366, Lititz, PA 17543
January
11
18
2»
Home On The Range
PEANUT BUTTER FUDGE
2 cups sugar
1 cup milk
2 cups marshmallow creme
1 12-ounce jar crunchy peanut
butter
1 teaspoon vanilla
Combine sugar and milk, bring
to a boil. Stir 5 minutes over
medium heat to soft boil (238°F.)
Remove from heat, stir in mar
shmallow, peanut butter and
vanilla. Beat until well blended.
Pour into greased 9-inch square
pan. Cut into squares.
PEANUT BUTTER CUPS
Vz pound graham cracker crumbs
Mi pound butter
1 cup peanut butter
1 pound powdered sugar
2 cups chocolate chips
Combine crumbs, butter, peanut
butter and sugar. Work together
until smooth. Press this mixture in
a 9x9-inch pan or larger for thinner
squares. Melt chocolate chips over
hot water, spread over mixture in
pan. Refrigerate until firm. Cut in
squares.
OATMEAL PEANUT
BUTTER COOKIES
V« cup shortening
% cup brown sugar, packed
V* cup water
2 eggs
1 cup peanut butter
1 teaspoon vanilla
1 cup grated carrot
1 cup flour
Vz teaspoon baking soda
3 cups rolled oats, quick cooking
Preheat oven to 375*F. Cream
shortening and sugar. Blend in
water, eggs, peanut butter, vanilla
and carrot. Sift flour, soda and salt
together, and stir into other
ingredients. Stir in oats until
completely moistened. Roll dough
into 1-inch diameter balls and
place on greased baking sheet.
Press balls flat with fork. Bake 10
to 12 minutes.
VERNON'S BREAKFAST BARS
2 teaspoons margarine
IMt cups carob bits
IVfc tablespoons peanut butter
% cup com syrup
1 cup marshmallows
Melt all ingredients over low
heat, stirring constantly. When
melted, add 8 cups rice cereal,
mixing until cereal is well coated.
Pour into a buttered 9x13-inch cake
pan. Press with buttered fingers to
flatten evenly. Cool and cut into
1%-inch bars. Serve with hot
chocolate or coffee.
Recipe Topics
Low-Calorie Meals
Budget Casseroles
Beef Recipds
Sarah B. King
Lancaster
Mra. Vernon Martin
Hagerstown, Md.
PEANUT BUTTER EGGS
4 tablespoons butter
5 tablespoons marshmallow
6 tablespoons peanut butter
1 cup confectioner’s sugar
Mix all ingredients together
well. Shape into eggs and chill.
These may be coated with
chocolate.
TANDYCAKES
2 cups sugar
2 cups flour
Vi teaspoon salt
Vk tablespoons margarine
1 cup milk
4 eggs
1 teaspoon vanilla
2 teaspoons baking powder
Blend all ingredients together in
large mixing bowl. Pour into
greased jelly roll pan or half sheet
aluminum pan. Bake 20 minutes at
350*F.
As soon as they are removed
from oven, drop 6 tablespoons
peanut butter on top of hot cake,
then spread thinly over top.
Refrigerate Vz hour.
Melt 8 ounces milk chocolate
slowly in double boiler. Then
spread melted chocolate thinly
over peanut butter and refrigerate
until chocolate sets. Do not let
chocolate get too cold or it will
crack when cutting into squares.
Mrs. Belinda Myers
Dallastown
PEANUT BUTTER BROWNIES
6 eggs
3 cups brown sugar
1 cup white sugar
cup peanut butter
1 cup shortening
1 teaspoon vanilla
4 cups unsifted flour
tablespoons baking powder
IVi teaspoons salt
Vz cup chopped peanuts
Combine eggs, sugar, peanut
butter, shortening and vanilla;
blend thoroughly. Add dry
ingredients and mix only until
smooth. Spread dough in two
greased 15xl0-inch pans. Sprinkle
with nuts. Bake in moderate oven
(350*F) for 25 to 35 minutes. Cut
into 80 bars.
Fannie Rnth Seller
Ronks
PEANUT BUTTER
WHOOPIE PIES
2 cups brown sugar
% cup margarine
% cup peanut butter
2 eggs’
teaspoon salt
2 cups flour
Ms cup whole wheat flour
1 teaspoon baking powder
2 teaspoons soda, dissolved in 3
tablespoons boiling water
Cream sugar, margarine,
peanut butter and eggs. Add salt,
flours and baking powder. Add
soda water. Beat. Drop on pans.
Bake 8 to 10 minutes at 350*F.
Frosting;
3 cups powdered sugar
Ms cup peanut butter, creamy
Ms cup milk
1 tablespoon hot water
Vz teaspoon salt
Mix all ingredients together.
Spread between two cookies.
Mrs. Edward Mycek
Spring City
This creative Big Burger Cake features icing made with
creamy peanut butter.
BIG BURGER CAKE
Yellow Casserole Cake (below)
2 teaspoons toasted sesame seed
Peanut Butter Frosting (below)
2 tablespoons cocoa
1 to 2 tablespoons strawberry
preserves
Bake Yellow Casserole Cake as
directed. Prepare Peanut Butter
Frosting. Cut cake horizontally
into 3 equal layers. Frost side only
of bottom layer.
Mix % cup of the remaining
frosting with the cocoa; if
necessary, stir in 1 to 3 teaspoons
milk for spreading consistency.
Frost top of bottom layer with part
of the cocoa frosting. Place middle
(hamburger) layer on top; frost
top and side of middle layer with
remaining cocoa frosting.
Drizzle side of middle layer, with
preserves to resemble catsup.
Place remaining (rounded) layer
on top. Frost with remaining
frosting. Immediately sprinkle top
of cake with toasted sesame seed.
Makes 10 to 14 servings.
Yellow Casserole Cake
2 cups all-purpose flour
1 cup sugar
V* cup butter, softened
V* cup shortening
This week’s featured recipe comes from the American Dairy
Association. Now that the busy holidays are a memory, it’s time to
dismantle all those beautiful decorations. And while you’re busy
getting the Pouse back to normal, you might want to try this easy
Macaroni and Cheese casserole for a quick, nutritious meal in the
microwave.
The addition of Romano cheese heightens the customary
Cheddar flavor of the dish. And, crisp bacon, sliced fresh tomatoes
and seasoned bread crumbs add color and flavor.
Macaroni and Cheese
12 ounces elbow macaroni, uncooked
8 ounces sliced bacon
6 tablespoons butter
6 tablespoons flour
Ms teaspoon salt
Mi teaspoon pepper
3 cups milk
3 cups (12 ounces) shredded Cheddar cheese
x k cup grated Romano cheese
2 small onions, sliced
1 tablespoon butter
*'4 cup dry French bread crumbs
1/8 teaspoon Italian seasoning
Cook macaroni on top of the stove according to package direc
tions: rinse and drain. Cook bacon in mircowave according to
manufacturer’s directions; crumble and set aside Place 6
tablespoons butter in 3-quart round casserole Microwave on high 1
to I*2 minutes. Stir in flour, salt and pepper until smooth.
Microwave on high 45 to 60 seconds, or until mixture bubbles.
Gradually stir in milk. Microwave on high 8 minutes or until
thickened and bubbly, stirfing every 2 minutes. Stir in cheese until
melted. Stir in macaroni and bacon. Place tomato slices around
outer edges of casserole. Microwave 1 tablespoon butter in small
dish 15 seconds. Stir in bread crumbs and seasoning until well
combined. Sprinkle crumb mixture over tomatoes. Microwave
Macaroni and Cheese casserole on high 5 to 6 minutes, or until hot
and bubbly, rotating dish after half the cooking time.
% cup milk
3 teaspoons baking powder
Vz teaspoon salt
1 teaspoon vanilla
2 eggs
Heat oven to 300°F. Grease and
flour 1%-quart round casserole.
Beat all ingredients in large bowl
on medium speed, scraping bowl
constantly, until blended, about 30
seconds. Beat on high speed,
scraping bowl occasionally, 2
minutes. Pour into casserole;
spread evenly.
Bake until wooden pick inserted
in center comes out clean, 1 hour 5
minutes to 1 hour 15 minutes. Cool
10 minutes; remove from
casserole. Cool cake completely.
Peanut Butter Frosting
3 cups powdered sugar
% cup creamy peanut butter
% cup milk
Beat all ingredients on medium
speed until frosting is smooth and
spreading consistency. If
necessary, stir in additional milk,
Vz teaspoon at a time.
Note: To toast sesame seed, heat
on ungreased cookie sheet in
300°F. oven until golden brown,
about 3 minutes.
Featured recipe
(Turn to Page B 8)