PEANUT BUTTER BREAD
Steps:
- Preheat your oven to 325 Fahrenheit (160 Celsius).
- In a mixing bowl or stand mixer sift in the flour, baking powder, sugar, and salt. Mix together. If using a stand mixer keep the hook attachment on the slowest speed.
- Slowly pour in the milk, then add the peanut butter. When it is all combined pour the dough into an oiled baking dish, or on a floured counter top if you want to shape it into a ball.
- Place the baking vessel into the oven for about 55 minutes. The crust should be hard but crumble easily, and the inside should be soft and bread like.
- Serve with good butter and flaky sea salt.
OLD FASHIONED PEANUT BUTTER BREAD
This is another of those recipes from my neighbor's recipe folder. I tried it- very good and my family liked it a lot! This is a dense bread and tastes great toasted too!
Provided by Pat Duran
Categories Other Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 370^ (that's how the recipe reads- I set it at 350^). Cream together milk and peanut butter until well blended. Sift together the remaining ingredients; add to creamy mixture slow until well mixed. Pour into well greased loaf pan (I used 5x8-inch pan). Bake for 35 minutes.( I baked for 40 minutes) Test with toothpick as ovens differ.
PEANUT BUTTER OLD FASHIONED
Steps:
- Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass.
- Combine the peanut butter with the rye and freeze overnight.
- Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
- Combine the honey and hot water in a container. Add the kosher salt and stir to combine.
PEANUT BUTTER BANANA BREAD
Peanut butter stands in for butter and oil in this quick bread - and also makes for an indulgent glaze.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
- Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.
- Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps).
- Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.)
- For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.
OLD-FASHIONED PEANUT BUTTER COOKIES
Make and share this Old-Fashioned Peanut Butter Cookies recipe from Food.com.
Provided by LynnL
Categories Drop Cookies
Time 30m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
- DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork.
- BAKE 8 to 10 minute or until golden brown. Cool 5 minute Remove from baking sheets to wire racks; cool completely.
OLD FASHIONED PEANUT BUTTER COOKIES
A double dose of peanut butter!
Provided by Stephanie Watts
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Mix flour, baking powder and salt in a medium bowl.
- In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
- For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
- Bake cookies until dry on top, about 15 minutes.
- Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 16.6 g, Cholesterol 14.3 mg, Fat 7.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 90.4 mg, Sugar 10.7 g
OLD FASHIONED PEANUT BUTTER SOUR CREAM ROCKS
Make and share this Old Fashioned Peanut Butter Sour Cream Rocks recipe from Food.com.
Provided by Dienia B.
Categories Drop Cookies
Time 40m
Yield 2 1/2 dozen
Number Of Ingredients 11
Steps:
- cream peanut butter and shortening
- add sugar until light and fluffy
- add egg and sour cream
- sift dry ingredients
- add gradually to wet
- just enough to blend
- roll cookies into balls
- using about 1 tablesppon for each cookie
- flatten them out on ungreased baking sheet.
- bake at 350 for 10 minutes.
Nutrition Facts : Calories 1268.2, Fat 59.2, SaturatedFat 17.3, Cholesterol 104.8, Sodium 1260.2, Carbohydrate 166.1, Fiber 5.9, Sugar 90, Protein 26
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.
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