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Peanut Butter & Chocolate Frosting
Peanut Butter & chocolate frosting.
½ cup of Peanut Butter - added to
1½ c. of uncooked chocolate icing
topping for cupcakes.
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# Peanut Butter & Chocolate Frosting
## Ingredients
- 1/2 cup peanut butter
- 1 1/2 cups uncooked chocolate icing
## Instructions
1. Add peanut butter to uncooked chocolate icing.
2. Use as topping for cupcakes. -
Peanut Brittle
Peanut Brittle
3/4 Cups sugar 1 c. peanuts
1/2 cup white syrup
1/4 Cup water
Cook 15 minutes until hard
crack stage - add 1 t soda
& pour onto greased surface
Card 1 Back: blank
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# Peanut Brittle
## Ingredients
- 3/4 cup sugar
- 1/2 cup white syrup
- 1/4 cup water
- 1 cup peanuts
- 1 tsp baking soda
## Instructions
1. Combine the sugar, white syrup, and water in a saucepan. Add the peanuts (the card does not say when).
2. Cook for 15 minutes, until the mixture reaches the hard crack stage.
3. Add 1 tsp baking soda.
4. Pour onto a greased surface. -
Peanut Blossom Cookies
Peanut Blossom Cookies
1 3/4 c flour
1 tsp soda
1/2 tsp salt Sift together
1/2 c butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
Back:
add 1 egg
1 tsp vanilla
mix well.
Roll dough into balls, rollin
sugar & place on ungreased
cookie sheet. Bake at 375° for
8' place Hersheys kiss on cookie
Bake an additional 2-5'
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# Peanut Blossom Cookies
## Ingredients
- 1 3/4 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c butter
- 1/2 c peanut butter
- 1/2 c sugar
- 1/2 c brown sugar
- 1 egg
- 1 tsp vanilla
- Sugar (for rolling)
- Hershey's Kisses
## Instructions
1. Sift together flour, baking soda, and salt.
2. Add butter, peanut butter, sugar, and brown sugar. Mix well.
3. Add egg and vanilla. Mix well.
4. Roll dough into balls, roll in sugar, and place on ungreased cookie sheet.
5. Bake at 375° for 8 minutes.
6. Place a Hershey's Kiss on each cookie.
7. Bake an additional 2-5 minutes. -
Peanut Bars
PEANUT BARS
1 cup shortening
1/2 c. white sugar
1/2 c. brown sugar
2 egg yolks
dash salt
1/2 tsp. vanilla
2 c. flour
1 tsp. baking soda with 1 Tblp. cold water
Mix the above all together and hands floured
flatten this mixture into the bottom of a 10"X13"
pan or cookie sheet that has sides. Then press
1 pkg. (1c.) chocolate chips on this. Beat
2 egg whites stiff then add 1/2 c. brown sugar.
Put this on top of chips with spatula. Then
sprinkle Spanish peanuts on top. Bake at
325° for 30 minutes. Bars are done when top
is a little brown.
Card 1 Back: blank
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# Peanut Bars
## Ingredients
- 1 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 egg yolks
- Dash of salt
- 1/2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda dissolved in 1 Tbsp cold water
- 1 pkg (1 cup) chocolate chips
- 2 egg whites
- 1/2 cup brown sugar
- Spanish peanuts (to sprinkle on top)
## Instructions
1. Mix together the shortening, white sugar, brown sugar, egg yolks, salt, vanilla, flour, and baking soda dissolved in cold water until combined.
2. With floured hands, flatten this mixture into the bottom of a 10" x 13" pan or a cookie sheet that has sides.
3. Press the chocolate chips evenly over the top of the dough layer.
4. Beat the 2 egg whites until stiff, then fold in the 1/2 cup brown sugar.
5. Spread the egg white mixture over the chocolate chips using a spatula.
6. Sprinkle Spanish peanuts over the top.
7. Bake at 325°F for 30 minutes. Bars are done when the top is a little brown. -
Peachy Pork Chops
Peachy Pork Chops
1 1/2 c chopped onion parsley
1 1/2 c chopped celery pork chops
1/2 c margarine olive oil
6 c dry bread cubes garlic salt
1/2 tsp poultry seasoning 1/4 c peach preserves
1/2 " rubbed sage spread over
1/8 tsp pepper top
1 c 8 oz peaches (drained) + diced
2 eggs
1 c water
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# Peachy Pork Chops
## Ingredients
### Stuffing
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1/2 cup margarine
- 6 cups dry bread cubes
- 1/2 tsp poultry seasoning
- 1/2 tsp rubbed sage
- 1/8 tsp pepper
- 1 cup canned peaches (8 oz, drained and diced)
- 2 eggs
- 1 cup water
### Pork Chops
- Pork chops (4–6 bone-in pork chops approximately 1" thick)
- Olive oil
- Garlic salt
- Fresh parsley (for garnish)
### Topping
- 1/4 cup peach preserves
## Instructions
1. Sauté onion and celery in margarine until softened.
2. Combine sautéed vegetables with dry bread cubes, poultry seasoning, sage, and pepper.
3. Add diced peaches, eggs, and water; mix until combined.
4. Season pork chops with garlic salt on both sides.
5. Brown pork chops in olive oil over medium-high heat.
6. Place stuffing in a greased baking dish.
7. Arrange browned pork chops over stuffing.
8. Spread peach preserves over the top of the pork chops.
9. Bake at 350°F for 45–60 minutes until pork chops are cooked through.
10. Garnish with fresh parsley before serving. -
Peach-Melon Frozen Yogurt
PEACH-MELON FROZEN YOGURT CNN "ON THE MENU"
3 cups frozen mixed fruit ( peaches, melon,
grapes)
1/3 cup superfine (instant- dissolving) sugar
½ cup plain nonfat yogurt
1 tablespoon fresh lemon juice
In a food processor, combine fruit and
sugar. Using an on/off motion, process until
coarsely chopped. Stir together yogurt and
lemon juice. With the machine running, grad-
ually pour the yogurt mixture through the feed
tube. Process until smooth and creamy, scrap-
ing down the sides of the work bowl once
Card 1 Back:
or twice. Scoop the frozen yogurt into ser-
ing dishes; cover and freeze for 15-30 minutes
to firm up slightly before serving.
Serves 4.
119 calories per serving: 3 G protein, 0 G fat,
29 G carbyhydrate, 62 MG sodium, 1 MG
cholesterol.
from
May/June 993 issue of Eating Well
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# Peach-Melon Frozen Yogurt
*Eating Well, May/June 1993*
*Serves 4*
## Ingredients
- 3 cups frozen mixed fruit (peaches, melon, grapes)
- 1/3 cup superfine (instant-dissolving) sugar
- 1/2 cup plain nonfat yogurt
- 1 tablespoon fresh lemon juice
## Instructions
1. In a food processor, combine fruit and sugar.
2. Using an on/off motion, process until coarsely chopped.
3. Stir together yogurt and lemon juice.
4. With the machine running, gradually pour the yogurt mixture through the feed tube.
5. Process until smooth and creamy, scraping down the sides of the work bowl once or twice.
6. Scoop the frozen yogurt into serving dishes; cover and freeze for 15–30 minutes to firm up slightly before serving. -
Peach Jam
Peach Jam
2 C crushed peaches
2 C water
1 pkg pectin
1 pkg orange Kool aid
Bring to boil add 6C sugar. Boil
3 minutes longer
Card 1 Back: blank
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# Peach Jam
## Ingredients
- 2 cups crushed peaches
- 2 cups water
- 1 pkg pectin
- 1 pkg orange Kool-Aid
## Instructions
1. Combine crushed peaches, water, pectin, and orange Kool-Aid in a pot and bring to a boil.
2. Add 6 cups sugar and boil 3 minutes longer. -
Peach Cream Pie
1/2 cup of flour
3/4 " of sugar
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
3 cups of peaches sliced
1 Cup heavy Cream
9 inch pie shell
Combine flour, sugar, salt
and nutmeg. add to peaches
and toss lightly turn in
pastry shell. pour cream on
top dont not stir Bake 400
degrees oven for 35 min.
pie still be soft when taken
from oven. Chill before serving
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# Peach Cream Pie
## Ingredients
- 9-inch unbaked pie shell
- 1/2 cup flour
- 3/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 3 cups sliced peaches
- 1 cup heavy cream
## Instructions
1. Combine the flour, sugar, salt, and nutmeg.
2. Add the mixture to the sliced peaches and toss lightly.
3. Turn the peach mixture into the pastry shell.
4. Pour the cream over the top. Do not stir.
5. Bake in a 400°F oven for 35 minutes. The pie will still be soft when taken from the oven.
6. Chill before serving. -
Peach Compote
PEACH COMPOTE THE TAMPA TRIBUNE
¼ cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
2 cups sliced fresh peaches
¼ cup water
1 tablespoon lemon juice
1 pint strawberry or vanilla ice cream or
yogurt
In a small saucepan combine sugar, cinnamon &
and cornstarch; stir in peaches. Add water &
lemon juice; cook and stir until peaches are
tender, about 4 minutes. In 4 dessert glasses
place a scoop of ice cream; top with ½ cup warm
Card 1 Back:
peaches. Garnish with strawberries and mint,
if desired.
Yields 4 portions.
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# Peach Compote
*The Tampa Tribune*
*Yields 4 portions*
## Ingredients
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 2 cups sliced fresh peaches
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 pint strawberry or vanilla ice cream or yogurt
## Instructions
1. In a small saucepan, combine sugar, cinnamon, and cornstarch; stir in peaches.
2. Add water and lemon juice; cook and stir until peaches are tender, about 4 minutes.
3. In 4 dessert glasses, place a scoop of ice cream.
4. Top each with 1/2 cup warm peaches.
5. Garnish with strawberries and mint, if desired. -
Pastry Single Crust
Pastry Single Crust
8"o 9"
Flour = 1 cup
Salt = 1/2 tsp.
Shortning 1/3 cup + 1 tbsp.
Water = 2 tbsp.
1. Combine flour + salt. In
mixing bowl. cut in shorting
2. Sprinkle water into the
flour a tablespoon at a time
3. Mix the dough
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4. form in ball with hands.
5. Roll out
6. Put in pan.
7. Bake.
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# Pastry Single Crust
*Yields one 8" or 9" crust*
## Ingredients
- 1 cup flour
- 1/2 tsp salt
- 1/3 cup + 1 Tbsp shortening
- 2 Tbsp water
## Instructions
1. Combine flour and salt in mixing bowl. Cut in shortening.
2. Sprinkle water into the flour a tablespoon at a time.
3. Mix the dough.
4. Form into a ball with hands.
5. Roll out.
6. Put in pan.
7. Bake. -
Party Mix, Chex, Microwave
Card 1 Front:
PARTY MIX, CHEX, MICROWAVE ORIGINAL-CHEX
¼ cup margarine or butter, melted
4½ teaspoons worcestershire sauce
1¼ teaspoons seasoned salt
8 cups of Chex cereal, (corn, rice, &/or wheat)
1 cup mixed nuts or peanuts
1 cup pretzels
Combine margarine, worcestershire sauce and sea-
soned salt; mix well. Pour cereals, nuts, and
pretzels into a large zipper bag.
Card 1 Back:
Pour margarine mixture over cereal mixture in-
side zipper bag. Seal top of bag securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe
bowl. Microwave on HIGH 5-6 minutes, stirring
thoroughly every 2 minutes. (These directions
are for a 625-700 watt oven.) While stirring
make sure to scrape the sides and bottom of the
bowl. Spread on absorbent paper to cool.
Store in an airtight container.
Makes 10 cups.
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# Party Mix, Chex, Microwave
*Recipe from Original Chex*
*Makes 10 cups*
## Ingredients
- 1/4 cup margarine or butter, melted
- 4 1/2 tsp Worcestershire sauce
- 1 1/4 tsp seasoned salt
- 8 cups Chex cereal (corn, rice, &/or wheat)
- 1 cup mixed nuts or peanuts
- 1 cup pretzels
## Instructions
1. Combine margarine, Worcestershire sauce, and seasoned salt; mix well.
2. Pour cereals, nuts, and pretzels into a large zipper bag.
3. Pour margarine mixture over cereal mixture inside the zipper bag.
4. Seal top of bag securely. Shake bag until all pieces are evenly coated.
5. Pour contents of bag into a large microwave-safe bowl.
6. Microwave on HIGH for 5–6 minutes, stirring thoroughly every 2 minutes. (These directions are for a 625–700 watt oven.) While stirring, make sure to scrape the sides and bottom of the bowl.
7. Spread on absorbent paper to cool.
8. Store in an airtight container. -
Party Mix
Party mix
1 cup wheat chex 1 cup cheerios
1 " corn " 1 t garlic salt
1 " Rice " 1 t celery "
2 " Pretzels 2 t worchestershire
1 stick margarine 1 t La Choy sauce
melted. 1 t hot sauce
melt margarine in pan stir
in sauces + salts. Measure chex
pour the warm mixture over
chex so all are covered. Heat
Card 1 Back:
oven to 250° cook about 45 min
to 1 hr, stirring about every 15 minutes.
Pour out on paper towel until cool.
Store in tight containers.
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# Party Mix
## Ingredients
- 1 cup Wheat Chex
- 1 cup Corn Chex
- 1 cup Rice Chex
- 2 cups pretzels
- 1 cup Cheerios
- 1 stick margarine, melted
- 1 tsp garlic salt
- 1 tsp celery salt
- 2 tsp Worcestershire sauce
- 1 tsp La Choy sauce (soy sauce)
- 1 tsp hot sauce
## Instructions
1. Melt the margarine in a pan. Stir in the sauces and salts.
2. Measure the cereals and pretzels, then pour the warm margarine mixture over them so that everything is covered.
3. Heat the oven to 250°F.
4. Cook about 45 minutes to 1 hour, stirring about every 15 minutes.
5. Pour out onto paper towels to cool.
6. Store in tight containers.