PEANUT BUTTER BREAD
Slices of this yummy peanut butter bread are great spread with grape jelly. Kids will ask for it along with a big glass of milk for an after-school snack. -Linda Muir, Big Lake, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER BANANA BREAD
Steps:
- 1. HEAT oven to 350º F. Grease 9 x 5 x 3-inch loaf pan.
- 2. COMBINE flour, sugar, baking powder and salt in large bowl. Add banana, peanut butter, milk, canola oil and egg. Beat at medium speed of electric mixer, scraping sides and bottom of bowl. Mix just until blended.
- 3. BAKE at 350º F for 60 to 65 minutes or until toothpick inserted in center comes out clean. (Cover top loosely with foil after 45 minutes to prevent over-browning.)
- 4. COOL 10 minutes in pan. Remove to cooling rack.
JIF'S PEANUT BUTTER CAKE
I made this cake yesterday just because I never made a peanut butter cake before. It's absolutely wonderful and I thought I would post it for others to use!! www.jif.com
Provided by Andrea Christine
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
- Turn off heat.
- Cool.
- Add remaining ingredients.
- Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
- Bake at 400 degrees for 20 to 25 minutes.
- Cool and frost.
- Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
- Add vanilla and powdered sugar.
- Stir until smooth.
- Frost cake.
- Sprinkle with chopped peanuts.
Nutrition Facts : Calories 8915.2, Fat 479.3, SaturatedFat 170.5, Cholesterol 939.5, Sodium 4017.7, Carbohydrate 1082.7, Fiber 28.4, Sugar 840.2, Protein 130.6
JIF® IRRESISTIBLE PEANUT BUTTER COOKIES
The classic peanut butter cookie made even more irresistible with JIF® Peanut Butter!
Provided by Jif
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
- Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
- Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 20.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 156.6 mg, Sugar 12.1 g
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