|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...
11 - 20 of 56 for parkay butter
Cream butter and sugar until ... vanilla until blended. Fold in crushed chips. Drop by teaspoon on ungreased cookie sheet. Bake 20 minutes in 300 degree oven.
Preheat oven to ... cheese, powdered sugar, butter and vanilla with ... add pecans to mixture. When cake is completely cool, spread creamy icing over cake.
Soften Parkay at room temperature. Mix butter, peanut butter, ... Dip balls into paraffin mixture one at a time with a teaspoon. Lay on wax paper to cool.
Blend butter and Crisco when ... milk. Now add the sifted sugar. Add the vanilla. Increase or decrease the milk or sugar to get the desired consistency.
Cream butter and sugar; add ... spreading consistency, if it gets too hard before you finish icing, add a few drops of warm milk. (Icing should be very thin).
Combine crumbs, nuts, ... granulated sugar and butter. Press onto ... from rim of pan. Cool before removing rim of pan. Chill. Garnish with mint candies.
Heat oven to ... syrup and peanut butter at low speed ... smooth. Drizzle glaze over cooled brownies. Allow glaze to set. Cut into bars. Yield: 50 bars.
Mix sugar, peanut butter and butter in ... paraffin and chocolate in double boiler. After mixture is melted, place a toothpick in balls and dip in chocolate.
Mix together all ingredients except Corn Flake crumbs and hash browns. Place potatoes in baking dish; pour mixture over potatoes. Sprinkle with corn ...
Beat butter and 3/4 cup ... boiling water to 1/2 inch depth. Bake at 350 degrees for 35-40 minutes. Remove from water, cool 10 minutes. Makes 8 servings.
top of page