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Peanut Butter Cake

16 Jan

1/2 cup peanut butter

1 tsp salt

1 cup water

2 eggs

1 cup butter

1/2 cup buttermilk

2 cups all-purpose flour

1 tsp baking soda

2 cups sugar


Preheat oven to 350

In a large bowl mix flour, sugar, salt, and baking soda. In a small bowl mix eggs and buttermilk. Bring peanut butter, water and butter to a rapid boil over medium high heat.. Pour boiling mixture over dry mixture and mix well. Add buttermilk and egg mixture. Pour into greased 13 x 9 baking pan.  Bake for 20 to 25 minutes. Cool completely.


1/2 cup butter

1/2 cup peanut butter

6 TBSP buttermilk

1 tsp vanilla

4 cups powdered sugar

Bring butter, peanut butter and buttermilk to a rapid boil over medium high heat. Remove from heat; Add vanilla. Mix in powdered sugar. Frost cake while frosting is hot.


Sticky Buns

13 Jan

1 (13-3/4 oz) package hot roll mix

1/2 cup butter

1 cup light brown sugar, packed

1/2 cup light corn syrup

1 cup Reese’s Peanut Butter Chips

2 TBSP butter

1/2 cups chopped pecans

1/2 cup Reese’s Peanut Butter Chips

1/2 cup light brown sugar, packed

1-1/2 TBSP grated orange zest


Prepare hot roll mix according to package directions. Cover; let rise a warm place until doubled in size. Melt 1/2 cup butter in a small saucepan over medium heat; stir in 1 cup brown sugar and corn syrup. Heat and stir until sugar dissolves. Pour into 2 greased 8 inch round pans. Sprinkle each pan with 1/2 cup peanut butter chips. Roll dough on floured surface to a 14 x 9 inch rectangle; brush dough with 2 TBSP melted butter. Combine pecans, 1/2 cup peanut butter chips, 1/2 cup brown sugar, orange zest, and cinnamon; sprinkle on dough. Roll up dough, starting with 14 inch side; seal edges. Cut into 16 slices; place in pans, cut side down. Cover; let rise in a warm place until doubled in size. bake 20 to 25 minutes or until golden brown. Invert immediately onto serving plate.

Makes 16

Hi-Protein Energy Bars

13 Jan

1/2 cup butter

1-1/3 cups packed light brown sugar

2 eggs

1 tsp vanilla

1/3 cup cocoa

1/4 cup milk

1/4 cup non-fat dry milk powder

1/4 cup wheat germ

1 cup whole wheat flour

1/2 tsp baking powder

1/4 tsp baking soda

2 cups (12 oz) Reese’s Peanut Butter Chips

1/2 cup raisins

Preheat oven to 350

Cream butter, sugar, eggs, and vanilla in a large bowl until light and fluffy. Blend in cocoa and milk; add dry milk, wheat germ, flour, baking powder, and baking soda. Beat until ingredients are thoroughly combined. Fold in peanut butter chips and raisins. Spread mixture in a greased 13x9x2 baking pan. Bake 30 to 35 minutes. Cool completely in pan. Cut into bars.

Makes 18 bars

Szechunan Noodles with Chicken

6 Jan

12 ounces linguine

1 cup chicken broth

2 tablespoons lite soy sauce

2 boneless skinless chicken breast, diced

3 tablespoons vegetable oil

¼ teaspoon red pepper flakes

6 scallions, cut into 1 ½ inch pieces

1 large carrot, shredded

1 tablespoon minced garlic

1 tablespoon minced ginger root

3 tablespoons creamy peanut butter

Cook linguine according to package directions. In a measuring cup stir together chicken broth and soy sauce. Heat a large skillet over medium heat; add vegetable oil, when hot cook diced chicken breast until browned. Add scallions, carrot, ginger and garlic. Cook 3 minutes. Stir broth mixture and peanut butter into skillet. Cook until peanut butter is melted. Reserve 1 cup pasta water. Add drained pasta to skillet and toss to thoroughly coat. Add in some pasta water if needed to keep pasta creamy. Serve hot

Serves 4

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