Make It
With Peanut Butter
PEANUT BUTTER FLUFF
2 cups cold milk
54 cup chuncky-style peanut
butter
1 package (4 servings) choco
late fudge instant pudding mix
1 cup whipped topping, thawed
Gradually blend milk into pea
nut butter in a bowl. Add pudding
mix; beat slowly With a hand bea
ter or at lowest speed of electric
mixer until well blended, about 2
minutes. Fold in whipped topping.
Spoon into individual dessert dis
hes. Garnish with peanut butter if
desired.
Donna Godshall
Harleysville
PEANUT BUTTER
HONEY SAUCE
'A cup honey
A cup milk
1 cup peanut butter
In small bowl, gradually stir
honey and milk into peanut butter
until well blended. Serve over cake
or ice cream.
Kathy Branstetter
Tyrone
ALL NATURAL SWEET
TREAT
'A cup crunchy-style peanut
butter
‘/i cup honey
'A cup nonfat ppwdered dry
milk
Combine peam-t butter and hon
ey. Blend in milk powder, a little
bit at a time. Shape into a narrow
roll and wrap in plastic wrap. Chill
until firm. Slice into 1-inch-thick
pieces.
Kathy Branstelter
Tyrone
PEANUT BUTTER
OATMEAL COOKIES
1 cup sugar
Vi cup uncooked oatmeal
2 eggs, beaten
1 cup peanut butter
'A cup milk
1 cup whole peanuts
Cream sugar, beanut butter, and
milk. Then stir in oats. Shape into
small balls, flatten on greased
sheets and bake at 325 degrees for
five minutes. Put a dribble of
beaten egg on top and four whole
peanuts.
Angelique McDonald
Beford Co. Dairy Princess
Recipe Topics
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 Lou Ann Good,
Lancaster Farming. P.O. Box 609. Ephrata, PA 17522
March
18-
25-
April
1-
8-
Dome On The Range
JUMBO OATMEAL
PEANUT BUTTER COOKIES
V* cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup raisins
'A cup peanut butter
1 cup brown sugar
'A cup milk
2 cups flour
1 teaspoon salt
114 cups quick-cooking oats
Cream butter, peanut butter, and
sugars until smooth. Add eggs,
milk, and vanilla; blend well. Sift
flour, baking powder, salt, and cin
namon. Stir into creamed mixture.
Blend in oats and raisins. Drop by
tablespoon on greased baking
sheet Bake at 350 degrees for IS
minutes.
OLD SMOOTHIE
PEANUT BUTTER PIE
1 cup Confectioner’s sugar,
sifted
'A cup butter or maigarine
3 teaspoons cocoa
1 teaspoon vanilla
'/i cup peanut butter
2 eggs
Pie shell, baked
Whipped topping, optional
Chopped peanuts, optional
Cream together sugar and but
ter, blend in cocoa, vanilla, and
peanut butter. Add eggs, beating
one at a time beating S minutes
after each addition. Spoon into pie
shell and chill well. Before serv
ing, top with whipped cream and
peanuts if desired. Contributor
notes that the pie is rich but super
good.
SWISS PEANUT BUTTER
SPREAD
1 cup shredded Swiss cheese
'A cup chunky-style peanut
butter
'A cup applesauce
'A teaspoon cinnamon
Combine all ingredients. Store
in covered container in refrigerator
up to five days. Use as a spread for
toast, toasted bagels, etc. Decorate
with apple slices if desired.
Christine Davidson
Cumberland Co. Dairy Princess
Cooking With Eggs
Easter Recipes
Lamb
Pasta
PEANUT BUTTER
KANDY KAKE
4 eggs
2 cups sugar
1 cup milk
1 teaspoon vanilla
2 cups flour
'/ teaspoon salt
2 teaspoons baking powder
1 cup peanut butte ~
8 ounces chocolate
Beat eggs until light and fluffy.
Gradually add sugar. Slowly add
milk and vanilla. Stir in dry ingre
dients and pour into a 9x13-inch
pan. Bake in 350-degree oven until
done. Remove cake from oven,
and spread peanut butter over hot
cake. Melt chocolate and spread
over peanut butter.
Sandy Hartman
Westfield
1 can (10% ounces) chicken broth,
plus enough water to make 2 cups
1 cup thinly sliced carrots
Beatrice Bay
Muncy
3 tablespoons butter
% cup each: chopped celery,
chopped onion
3 tablespoons flour
'/• teaspoon salt
l'/> cups milk
14 ciip chunky-slyle peanut
butter
Simmer carrots in chicken broth
in 1-quart covered saucepan until
tender, about 20 minutes. Mean
while, saute celery and onion in
butter until tender, about S
minutes. Blend in flour and salt
until smooth. Remove from heat;
gradually .add milk. Cook over
medium heat, stirring constantly,
until thickened. Boil and stir 1
minute. Stir in peanut butter until
well blended. Stir in carrots and
chicken (moth. Heat until serving
temperature. Don’t boil. Place hot
soup in wide-mouth thermos for
picnic use.
Christine Davidson
Cumberland Co. Dairy Princess
HEALTHY CANDY
1 cup peanut butter
1 cup wheat germ
1 cup honey
2 cups rice crispies
Mix ingredients together and
roll into balls.
Imlt peanut butter to desserts. Try peanutty carrot soup.
lon’t
B. Noll, Lititz &
A Cook From Manheim
PICNIC PEANUTTY
CARROT SOUP
Karen Zimmerman
PEANUT BUTTER PIE
9-inch pie shell, baked
1 cup creamy peanut butter
'A cup superfine sugar
6 tablespoons milk
1 cup heavy cream, whipped
until stiff
Peanuts, for garnish
Cream peanut butter, sugar and
milk in a large mixing bowl. Whip
cream and fold into peanut butter
mixture. When mixed well, pour
into baked pie shell. Chill several
hours. Garnish with peanuts,
chopped or whole. NOTE:
crunchy peanut butter may be sub
stituted for creamy peanut butter
and non-dairy whipped topping for
heavy cream.
Sandy Hartman
Westfield
Featured Recipe
When the weatherman forecasts a cold, snowy weekend why
not prepare a recipe of Chunky Vegetable Chowder to satisfy your
hungry family. We all know that a day outside in the cold and
snow leaves you tired and hungry. You want to make a nutritious
dinner without spending a lot of time.
Chunky Vegetable Chowder
10 ounces sharp Cheddar cheese
3 medium red potatoes
3 medium carrots, peeled and cut into 3-1/2-inch lengths.
2 stalks celery, cut into 3-1/2 inch lengths
4 sprigs fresh parsley
4 slices bacon, crisply cooked and cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon savory
1/4 teaspoon hot pepper sauce
1/2 cup water
4 cups milk
1 package (10 oz.) frozen peas, thawed
Shred cheese and potatoes. Remove from bowl and place in
3-quart saucepan. /
Slice carrots and celery. Remove from bowl and add to potatoes.
Add parsley and bacon.
Blend flour.dry mustard, paprika, savory, hot pepper sauce, and
water.
Add milk to vegetables and bring to boil over medium high heat.
Reduce heat, cover and simmer 10 to IS minutes or until veget
ables are tender, stirring occasionally. Add peas and flour mixture
to vegetables.
Bring to a boil over medium heat, stirring constantly. Cook for 1
minute. Remove from heat and add cheese, stirring until melted.
Serve immediately.
Yield: 8 to 10 servings.
PEANUT BUTTER
CRINKLES
1 cyo margarine
1 cup chunky peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
254 cup flour
114 teaspoon soda
A teaspoon salt
Cream together first six irigre
dients. Add sifted flour, soda and
salt Mix and shape into one-inch
balls, roll in granulated sugar and
bake at 375 degrees for 8 to 10
minutes. Cool slightly on cookie
sheet before removing. Makes 7 to
8 dozen cookies.
Cold Winter Weekend
A Soup To Warm You
Karen Zimmerman
Mertztown
(Turn to Page B 12)