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Peanut Butter Ice Box Cookies
good Peanut Butter Ice Box Cookies
2 cup s sifted flour ½ cup peanut butter
3 tsp. Calumet Baking Powder ½ cup brown sugar, firmly
½ tsp. salt packed
1½ cups Post's Whole Bran 1½ cups granulated sugar
½ cup butter or other shortening 2 eggs, well beaten
3 tablespoons milk
Sift flour once, measure, add baking powder and salt, and
sift again. Add Post's Whole Bran. Cre am butter thoroughly,
add peanut butter, and cream together until smooth. Add sugars
gradually and cream well. Add eggs and blend. Add flour
mixture, alternately with milk. Shape in a 1½-inch roll,
wrap in waxed paper. Chill thoroughly. Cut in ¼-inch
slices. Bake on greased sheet in hot oven (400° F. ) 8
min utes. Bakes 4 dozen.
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# Peanut Butter Ice Box Cookies
*Makes 4 dozen*
## Ingredients
- 2 cups sifted flour
- 3 tsp Calumet Baking Powder
- 1/2 tsp salt
- 1 1/2 cups Post's Whole Bran
- 1/2 cup butter or other shortening
- 1/2 cup peanut butter
- 1/2 cup brown sugar, firmly packed
- 1 1/2 cups granulated sugar
- 2 eggs, well beaten
- 3 Tbsp milk
## Instructions
1. Sift flour once, measure, then add baking powder and salt, and sift again.
2. Add Post's Whole Bran to the flour mixture.
3. Cream butter thoroughly, add peanut butter, and cream together until smooth.
4. Add sugars gradually and cream well.
5. Add eggs and blend.
6. Add flour mixture alternately with milk.
7. Shape dough into a 1 1/2-inch roll and wrap in waxed paper.
8. Chill thoroughly.
9. Cut into 1/4-inch slices.
10. Bake on a greased sheet in a hot oven (400°F) for 8 minutes. -
Peanut Butter Fudge
Peanut Butter Fudge
1 pint marshmallow cream
1 C chunk style peanut butter
1 tsp. vanilla
2 C sugar
⅔ C milk
Combine in a large, warm mixing bowl the
marshmallow cream, peanut butter & vanilla.
Combine sugar & milk in a heavy saucepan.
Cook sugar mixture to a soft ball stage; or till
candy thermometer registers 235°. Pour over
the peanut butter mixture. Stir till mixed.
Spread in a buttered 8 or 9-inch sq. pans.
Cool; cut into squares. Makes 1-inch sqs.
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# Peanut Butter Fudge
## Ingredients
- 1 pint marshmallow cream
- 1 cups chunk style peanut butter
- 1 tsp vanilla
- 2 cups sugar
- 2/3 cup milk
## Instructions
1. Combine in a large, warm mixing bowl the marshmallow cream, peanut butter, and vanilla.
2. Combine sugar and milk in a heavy saucepan.
3. Cook sugar mixture to a soft ball stage, or until candy thermometer registers 235°F.
4. Pour over the peanut butter mixture. Stir until mixed.
5. Spread in a buttered 8 or 9-inch square pan.
6. Cool; cut into squares. -
Peanut Butter Fudge
PEANUT BUTTER FUDGE ST. PETERSBURG TIMES
1 cup margarine
½ cup creamy peanut butter (no substitute)
4 tablespoons unsweetened cocoa
1 tablespoon vanilla
1 1-pound box confectioners' sugar
½ cup chopped nuts (walnuts, pecans, peanuts)
or ½ cup coconut (optional)
Melt margarine and peanut butter over low heat.
Remove from heat; add cocoa and vanilla. Beat
in confectioners' sugar and nuts or coconut.
Press into buttered pan. When cool, cut into
squares.
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# Peanut Butter Fudge
*St. Petersburg Times*
## Ingredients
- 1 cup margarine
- 1/2 cup creamy peanut butter (no substitute)
- 4 Tbsp unsweetened cocoa
- 1 Tbsp vanilla
- 1 (1-pound) box confectioners' sugar
- 1/2 cup chopped nuts (walnuts, pecans, or peanuts), or 1/2 cup coconut (optional)
## Instructions
1. Melt margarine and peanut butter together over low heat.
2. Remove from heat; add cocoa and vanilla.
3. Beat in confectioners' sugar and nuts or coconut.
4. Press into a buttered pan.
5. When cool, cut into squares. -
Peanut Butter Frosting
PEANUT BUTTER FROSTING THE TAMPA TRIBUNE
4 cups creamy peanut butter
1 pound confectioners sugar
7-8 tablespoons milk
1 teaspoon vanilla
Blend 1/3 of sugar with peanut butter. Alter-
nately add remaining sugar and milk. Add
vanilla. Spread on cake or cupcakes.
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# Peanut Butter Frosting
*The Tampa Tribune*
## Ingredients
- 4 cups creamy peanut butter
- 1 pound confectioners sugar
- 7–8 Tbsp milk
- 1 tsp vanilla
## Instructions
1. Blend 1/3 of the sugar with the peanut butter.
2. Alternately add the remaining sugar and milk.
3. Add vanilla.
4. Spread on cake or cupcakes. -
Peanut Butter Crunchies
(not baked)
Peanut butter crunchies
5 cups corn flakes
1 box Baker's peanut chips
3 Tablesppons peanut butter
1 pkg. caramel buds
Melt peanut chips and peanut butter and caramel buds over hot water.
Put flakes in bowl and pour mix over.
Stir until cooled. Drop by tablespoon on
waxed paper 1 hr. to set up.
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# Peanut Butter Crunchies (Not Baked)
## Ingredients
- 5 cups corn flakes
- 1 box Baker's peanut chips
- 3 Tbsp peanut butter
- 1 pkg caramel buds
## Instructions
1. Melt peanut chips, caramel buds, and peanut butter over hot water.
2. Put flakes in bowl and pour mix over.
3. Stir until cooled.
4. Drop by tablespoon on waxed paper and let set up for 1 hour. -
Peanut Butter Cream Pie
PEANUT BUTTER CREAM PIE
1 baked pie shell or crumb crust
1 cup sugar
4½ tablespoons cornstarch
½ teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
½ cup creamy peanut butter
1 teaspoon vanilla
Prepare and bake pastry crust. To prepare filling,
combine sugar, cornstarch and salt in saucepan. Graduall
add milk, stirring until mixture is smooth. Bring to
boil over medium heat, stirring constantly. Boil for
1 minute and remove from heat. Gradually stir half of
hot mixture into egg yolks. Pour back into saucepan
(over)
TOPPING
1 cup whipping cream
2 Tbsp powdered
sugar
½ tsp vanilla
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Return to boiling, stirring constantly. Cook 1 minute
longer and remove from heat. Stir in peanut butter
and vanilla. Pour into pie shell and refrigerate at
least 3 hours.
To prepare topping: about 1 hour before serving, whip
cream with sugar and vanilla until stiff. Spread over
filling and refrigerate an additional hour.
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# Peanut Butter Cream Pie
## Ingredients
- 1 baked pie shell or crumb crust
- 1 cup sugar
- 4 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
## Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla
## Instructions
1. Prepare and bake pastry crust.
2. To prepare filling, combine sugar, cornstarch and salt in saucepan. Gradually add milk, stirring until mixture is smooth.
3. Bring to boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat.
4. Gradually stir half of hot mixture into egg yolks. Pour back into saucepan with hot mixture.
5. Return to boiling, stirring constantly. Cook 1 minute longer and remove from heat.
6. Stir in peanut butter and vanilla. Pour into pie shell and refrigerate at least 3 hours.
7. To prepare topping: about 1 hour before serving, whip cream with sugar and vanilla until stiff. Spread over filling and refrigerate an additional hour. -
Peanut Butter Cookies
Card 1 Front:
Peanut Butter Cookies
1/2 c. soft shortening (half butter)
1/2 c. peanut butter
1/2 c. gran. sugar
1/2 c. Br. sugar, packed
1 egg
1 1/4 c. flour
1/2 t. baking powder
3/4 t. soda
1/4 t. salt
Mix shortening, peanut butter, sugars, & egg thoroughly.
Measure flour by dip-level-pour method. Mix rest of
ingredients & stir in. Chill dough. Heat oven to 375°.
Roll dough into balls the size of large walnuts. Place 3"
apart on greased cookie sheet. Flatten with fork. Bake
10-12 min, or until set but not hard. Makes 3 doz 2 1/2" cookies
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# Peanut Butter Cookies
*Makes 3 dozen 2 1/2" cookies*
## Ingredients
- 1/2 cup soft shortening (half butter)
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
## Instructions
1. Mix shortening, peanut butter, sugars, and egg thoroughly.
2. Measure flour by dip-level-pour method. Mix rest of ingredients and stir in.
3. Chill dough.
4. Heat oven to 375°F.
5. Roll dough into balls the size of large walnuts.
6. Place 3" apart on greased cookie sheet.
7. Flatten with fork.
8. Bake 10–12 minutes, or until set but not hard. -
Peanut Butter Cookies
Peanut Butter Cookies.
1c B. Sugar 1c shortening
1c white Sugar. ½ c. Peanut
Butter
½ c boiling water
1 tsp. soda good
2 eggs - 3c flour.
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# Peanut Butter Cookies
## Ingredients
- 1 cup brown sugar
- 1 cup shortening
- 1 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup boiling water
- 1 tsp soda (baking soda)
- 2 eggs
- 3 cups flour
## Instructions
1. Combine brown sugar, white sugar, shortening, and peanut butter.
2. Add boiling water and mix well.
3. Add baking soda and eggs; stir to combine.
4. Mix in flour until a dough forms.
5. Shape dough into cookies and place on baking sheet.
6. Bake until done. -
Peanut Butter Cookies
Peanut Butter Cookies
1/2 c. Crisco
1/2 c. Peanut Butter
1/2 c. Sugar
1/2 c. Brown Sugar
1 egg.
Add: 1 1/4 c. flour
1/4 tsp. salt 1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
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roll dough into balls. Place
on lightly greased Cookie
Sheet. flatten & flour dipped
in flour. Bake at 375
for 10-12 til set.
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# Peanut Butter Cookies
## Ingredients
- 1/2 cup Crisco
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
## Instructions
1. Combine Crisco, peanut butter, sugar, brown sugar, and egg.
2. Add flour, baking powder, and baking soda; mix well.
3. Roll dough into balls.
4. Place on lightly greased cookie sheet.
5. Flatten with a flour-dipped fork.
6. Bake at 375° for 10–12 minutes until set. -
Peanut Butter Cake
PEANUT BUTTER CAKE THE TAMPA TRIBUNE
3 c. all-purpose flour ½ c. shortening
3 tsp. baking powder 1½ tsp. vanilla
½ tsp. salt 2¼ c. brown sugar
3/4 c. peanut butter 3 eggs
Mix four, baking powder and salt. Set aside.
Cream peanut butter, shortening and vanilla ex-
tract. Beat in brown sugar. Add eggs, one at
a time, beating well after each addition.
Then, alternately add dry ingredients and milk
to above mixture. Bake in 4 greased and floured
cake pans at 350 degrees for 20 minutes.
Card 1 Back:
Or bake until cake leaves sides of the pan.
Or pour batter into 36 cupcake liners. Frost
with Peanut Butter Frosting.
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# Peanut Butter Cake
*The Tampa Tribune*
## Ingredients
- 3 c. all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. peanut butter
- 1/2 c. shortening
- 1 1/2 tsp. vanilla
- 2 1/4 c. brown sugar
- 3 eggs
- 1 c. Milk
## Instructions
1. Mix flour, baking powder, and salt. Set aside.
2. Cream peanut butter, shortening, and vanilla extract.
3. Beat in brown sugar.
4. Add eggs one at a time, beating well after each addition.
5. Alternately add dry ingredients and milk to the above mixture.
6. Bake in 4 greased and floured cake pans at 350°F for 20 minutes, or bake until cake leaves sides of the pan.
7. Alternatively, pour batter into 36 cupcake liners and bake accordingly.
8. Frost with Peanut Butter Frosting. -
Peanut Butter Bread
Peanut Butter Bread
Mix: Add:
2 C. flour ½ c. peanut butter
4 tsp baking powder 1¼ C. milk
1 tsp salt
½ C. sugar
Bake at 350' for 1 hr.
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# Peanut Butter Bread
## Ingredients
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 cup sugar
- 1/2 cup peanut butter
- 1 1/4 cups milk
## Instructions
1. Mix together flour, baking powder, salt, and sugar.
2. Add peanut butter and milk; mix to combine.
3. Bake at 350°F for 1 hour. -
Peanut Butter Bars
Peanut Butter Bars
1 c. Brown sugar
1/2 c. white sugar
1 c. Veg. Shortening (do not Melt.
4 c. Oatmeal
1 pkg. (6oz.) Choc. Chips
1 c. Chunk style peanut Butter
Mix sugars & oatmeal & shortening
like pie crust. Press into 11 X 15
Cookie sheet. Bake 375° for 10-12 Min.
Cool. Frost with choc. Chips & peanut
Butter melted over hot water.
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# Peanut Butter Bars
## Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup vegetable shortening (do not melt)
- 4 cups oatmeal
- 1 pkg (6 oz) chocolate chips
- 1 cup chunk style peanut butter
### Frosting
- 1 pkg (6 oz) chocolate chips
- 1 cup chunk style peanut butter
## Instructions
1. Mix sugars, oatmeal, and shortening together like pie crust.
2. Press into an 11 x 15 cookie sheet.
3. Bake at 375°F for 10–12 minutes.
4. Cool completely.
### Frosting
5. Melt chocolate chips and peanut butter together over hot water (double boiler method).
6. Frost cooled bars with the chocolate–peanut butter mixture.
## Editor's Notes
- **"11 X 15"** — interpreted as an 11 x 15 inch cookie sheet (jelly roll pan), a standard pan size of the era. No ambiguity.
- **Frosting quantities** — the card lists 1 pkg (6 oz) chocolate chips and 1 cup chunk style peanut butter in the ingredients list, then instructs to frost with "choc. Chips & peanut Butter." It is not entirely clear whether the frosting uses the same listed quantities or separate additional amounts. The ingredients have been split to reflect both the base and the frosting as using the same measurements listed; readers may wish to purchase two packages of chocolate chips and additional peanut butter to be safe.
- **"melted over hot water"** — refers to a double boiler or bain-marie method, common in mid-century recipes to melt chocolate gently without scorching.
- **"Veg. Shortening (do not Melt."** — the parenthetical note is a reminder to use the shortening at room temperature, creaming it into the sugar rather than liquefying it. Closing parenthesis appears to be missing on the card; transcribed as written.
- **No eggs or leavening** — this is an oat-bar style recipe with no eggs or baking powder/soda. The oatmeal-shortening-sugar base is pressed into the pan, producing a dense, cookie-bar texture. This appears intentional and complete.
- Back of card is blank.
**Completeness tag:** `complete`
**Source type:** `personal`