|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 668 for no butter pie crust
Sift flour and salt into large bowl. Add butter and rub with ... Wrap in plastic and refrigerate for 1 hour or overnight. Makes 2 crust (single layers).
Place 1 teaspoon dough on ungreased cookie sheet, 2 inches apart. Flatten with a fork. Bake at 375 degrees for 8-10 minutes.
Soften gelatin in ... over bottom of pie shell. Stir softened ... stiff. Combine peanut butter with cooled custard, ... 350 degrees for 8 minutes. Cool.
Place 1 pint ... minutes. Mix peanut butter, syrup and ... Press into 9" pie pan. Spread soft ... 3 hours before covering. (Use foil, not plastic wrap.)
Put 4 tablespoons of peanut butter and 2 tablespoons of honey into glass pie pan in the ... the rest of the powdered sugar mixture on the top. It is great!
Melt butter and peanut butter ... bottom and sides of 9 inch pie plate. Press firmly against side and bottom of pie plate. Bake for 10 minutes at 350 degrees.
Combine flour, salt ... cutter. Add peanut butter and ice water. ... to overwork. Makes two single pie crusts. Bake at 425 degrees until lightly browned.
Combine the pretzels, sugar and melted butter, mixing well. ... of a 9-inch pie pan. Bake at ... the cooled Pretzel Crust and chill 2 to 3 hours. Serves 6.
Place the flour and the peanut butter in a large ... to a 9" pie pan and press ... edges of the crust and poke holes ... 15 to 20 minutes, or until brown.
In Dutch oven ... keep warm. For crust - in large ... milk and melted butter. Stir until ... and bake 8 to 10 minutes or until golden brown. Serve warm.
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