|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 762 for peanut brittle
Melt sugar in a heavy iron frying pan over moderate heat, stirring constantly, until all lumps have disappeared and sugar is a rich golden color ...
Combine sugar and ... skins away from peanuts (if any remain) ... into pieces when fully cooled. Caution: Boiling sugar is very hot and will burn easily!
Butter a cookie ... Mix water, sugar, peanuts, and syrup ... buttered cookie sheet and let stand for about an hour to cool. Break up into pieces. Enjoy!
In mixing bowl, combine biscuit mix, peanut brittle, brown sugar, ... of liquid buttermilk or sour milk. This is a dry mix available at the supermarket.
Crush the peanut brittle with a rolling ... and carefully combine with whipped cream. Chill in the refrigerator for several hours before serving. Serves 4.
In medium size ... beat. Fold in peanut brittle. Add flour ... directions. Sprinkle with sugar. Bake in 350 degree oven for 10 to 12 minutes. Cool on wire rack.
Combine frosting and peanut butter and beat until smooth. Spread frosting over each cake half. Sprinkle peanut brittle over frosting. Makes about 6 servings.
For peanut brittle, grease 15 ... boiler over boiling water. Frost half of each cookie; sprinkle with crushed peanut brittle. Makes about 2 dozen cookies.
Combine biscuit mix, peanut brittle, sugar, cinnamon ... and spread in 9 inch cake pan. Bake at 350 degrees for 30-35 minutes. Cool in pan on wire rack.
In a medium ... blended. Fold in peanut brittle. Add flour ... golden. Remove from baking sheets and let cool completely on wire racks. Makes 4 dozen cookies.
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