|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...
Results 1 - 10 of 56 for parkay butter
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1. Pour out ... chocolate chips, peanut butter and butter over ... in airtight container in refrigerator. Share with someone you love. (Serves about 12.)
Spoon the pie ... sauce. Bring water, butter and sugar to ... at 350 degrees for 25 to 30 minutes. Serve warm or cold. This is very rich but oh so good.
Grease 2 (12 ... degrees. Cream together butter, eggs and ... little sugar. Bake 15 to 20 minutes or until muffins pull away from the sides of the pans.
Make syrup. Boil ... cut off excess. Butter cookie sheet and ... minutes, then pour syrup on hot Baklava!! The Baklava will keep indefinitely or freeze.
Preheat oven to 350°F. Mix all ingredients in order. Drop by tablespoon onto an ungreased cookie sheet. Cook for 15 minutes. Cookies can be ...
Combine sugar, syrup, ... sugar melts add butter. When butter ... possible with back of spoon. Remove from sheets as soon as possible and break into pieces.
Cream sugar with butter and add egg ... sides of pan. Crumble remaining mixture over top and bake at 350 degrees for 30 minutes. Let cool and cut into bars.
Bring sugar, butter and milk to ... peanut butter, oats and vanilla. Spoon onto waxed paper. Ready to eat in 15 minutes. Makes approximately 18 to 20 minutes.
Boil 8 to 10 minutes, test in cool water if it form a soft ball its done. Add vanilla. Beat till ready to spread if it gets to hard add a little more ...
Mix and bake for 10 minutes at 400 degrees, 9x13 cake pan. Melt together. Spread over while still warm. Cool. Keep in refrigerator.
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