Easy Peanut Butter Roll Food

OLD FASHION PEANUT BUTTER ROLL

Steps:

• First beat 3 egg whites until stiff.
• Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
• Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
• Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
• Pour onto powdered sugar and roll thin.
• Spread a thin layer of peanut butter.
• Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).

PEANUT BUTTER ROLL

Steps:

• Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
• Stir the cereals into the above mixture.
• Form into a long roll (grease your hands).
• Cut pieces about 1/2 inch to serve.
• Enjoy!

PEANUT BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.

PEANUT BUTTER ROLL

Steps:

• Dust a clean dishcloth thoroughly with confectioners' sugar.
• Bring white sugar, water, and corn syrup to a boil in a saucepan. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
• Beat egg whites in a glass, metal, or ceramic bowl on low speed until soft peaks form, about 5 minutes. With mixer running, gradually pour hot syrup mixture into egg whites as they beat. Once all the syrup has been added, increase the speed to medium and beat until egg whites are thick, stiff and no longer glossy. The sides of the bowl should be cool to the touch.
• Dust rolling pin lightly with confectioners' sugar. Roll out egg white mixture on the dishcloth to a rectangle about 3/16-inch thick. Spread peanut butter evenly on top.
• Roll candy carefully into a log and let cool. Slice into pieces about 1/2-inch thick.

MOMS PEANUT BUTTER ROLL

Steps:

• In a sauce pan mix sugar, corn syrup, water and salt to a boil, stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer. While mixture is cooking beat egg whites until peaks form, once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Add vanilla, This is when your kitchen aid is your best friend. Continue mixing until the shinny look is no longer on the mixture and has cooled some. Place wax paper out and put some conf sugar on the paper, place the mixture on the was paper and roll out with a rolling pin into a rectangle, spread peanut butter on the white mixture, use the edge of the wax paper to roll into a long roll, allow to cool some more then slice.

PEANUT BUTTER-CHOCOLATE CAKE ROLLS

Steps:

• Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.

90 MINUTE PEANUT BUTTER ROLLS

Steps:

• In a large mixing bowl, combine 1 C flour, sugar, undissolved yeast and salt.
• Heat milk, water and peanut butter until warm- about 120-130°F.
• Gradually add to dry ingredients.
• Beat for 2 minutes at medium speed by electric mixer.
• Add egg and 1/2 C flour, beat 2 minutes at high speed.
• Stir in enough remaining flour, by hand to make a soft dough.
• Knead on light floured surface until smooth and elastic- about 8- 10 minutes.
• Combine peanut butter filling ingredients until smooth.
• Cover and let rest 10 minutes.
• Divide dough into 2 equal portions.
• Roll each half to 14 x 8 inch rectangle.
• Spread with filling.
• Roll up tightly from long side, pinching the seam to seal.
• Cut into 8 equal pieces.
• Place cut side up in each of 2 greased 9 inch round cake pans.
• Cover and let rise in warm draft-free place until double in size- about 45 minutes.
• Bake at 375°F for 20- 25 minutes or until done.
• Remove from pans and cool on a wire rack.
• Melt chocolate glaze ingredients together, stirring until smooth.
• Drizzle over rolls.
• Sprinkle with chopped peanuts.

EASY PEANUT SAUCE FOR SPRING ROLLS

Steps:

• Mix peanut butter and hoisin sauce in a small microwave safe bowl. Microwave on high for 45 seconds.
• If needed, add some water to thin it out to a medium sauce consistency (not thick like a creamy dip).
• NOTE: 3/8 cup is usually (around me) good for about 4 spring rolls, maybe 2 meal sized servings, or 4 appetizer servings. Serve this warm to room temperature.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

EASY PEANUT BUTTER BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.

PEANUT BUTTER DIVINITY ROLL

Steps:

• Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.