PB&J TEA SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 10 tea sandwiches
Number Of Ingredients 6
Steps:
- Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
- Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.
PEANUT BUTTER BISCUITS
These easy Peanut Butter Biscuits (or cookies!) are simple to make, freezer friendly and Thermomix instructions are also included.
Provided by Lauren Matheson
Categories Snacks
Time 22m
Number Of Ingredients 8
Steps:
- Preheat your oven to 180 degrees celsius (fan-forced) and line two trays with baking paper.
- Place the butter, vanilla extract, caster sugar and brown sugar into the bowl of an electric mixer and mix for 6 - 8 minutes until pale and fluffy.
- Add the peanut butter and stir through.
- Add the egg, plain flour and bicarbonate of soda and mix on a low speed until combined.
- Use a tablespoon to scoop up the mixture and roll into balls. Place the balls onto your prepared baking tray and use a fork to lightly press down on the biscuits. Continue until all of the mixture has been used.
- Place the biscuits into your pre-heated oven and bake for 12 - 14 minutes or until the begin to brown. Carefully remove the trays from the oven and allow the biscuits to cool on them for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 59 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 53 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
PEANUT BUTTER TEA BISCUITS
Unique floured "Breakfast Biscuits". May be served with your favourite jam. Raisins or currants, or even chopped nuts, may be added to this recipe.
Provided by carol ann in canada
Categories Breads
Time 30m
Yield 12-15 biscuits
Number Of Ingredients 6
Steps:
- Sift together flour, baking powder and salt.
- Combine shortening and peanut butter and cut then into flour mixture with a knife or pastry blender until thoroughly mixed.
- Add milk to make a soft dough (DO NOT OVER MIX).
- Turn dough on to a LIGHTLY floured board and knead slightly.
- Roll 1/2-3/4 inch thick and cut with a floured cookie cutter.
- Place biscuits on an UNGREASED baking sheet 1-1&1/2-inches apart if crusty biscuits are desired (if touching, then the biscuits will be "soft-sided").
- Bake in a hot oven (425°F-450°F) for 10-15 minutes.
Nutrition Facts : Calories 127.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 1.4, Sodium 242.1, Carbohydrate 17.7, Fiber 0.8, Sugar 1.1, Protein 3.6
TEA CAKE COOKIES
A simple tea cake recipe with butter, eggs, and other ingredients, these bite-sized treats are similar to sugar cookies.
Provided by Diana Rattray
Categories Dessert Cookies & Candy Cake
Time 22m
Yield 36
Number Of Ingredients 7
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- Line a cookie sheet with parchment paper or a silicone baking mat, or grease lightly.
- Combine the sugar and butter in a mixer bowl, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, combine the flour, baking soda, cream of tartar, and salt.
- Add the dry ingredients to creamed mixture and mix well.
- Shape the cookie dough into small balls and arrange on the prepared cookie sheet.
- Press flat with the bottom of a glass. Optional: Dip the glass in sugar before flattening each cookie and use a small square of parchment paper so the glass won't stick to the dough.
- Bake for 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 24 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 69 mg, Sugar 8 g, Fat 5 g, ServingSize 36 servings, UnsaturatedFat 0 g
SCONES / TEA BISCUITS (CANADIAN LIVING)
Make and share this Scones / Tea Biscuits (Canadian Living) recipe from Food.com.
Provided by Katzen
Categories Scones
Time 30m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
- Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
- Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
- Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.
Nutrition Facts : Calories 175.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 320.4, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.7
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
NANNY'S NEWFOUNDLAND TEA BISCUITS
My nanny used to make these tea biscuits all the time. One of my favorite memories of visiting Newfoundland is standing at the kitchen table as she made these and gave us a little bit of the raw dough to taste. They're light and delicious! Serve hot with butter and jam.
Provided by carynliles
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.
- Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.
- Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 23.2 g, Cholesterol 34.2 mg, Fat 4.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 142.5 mg, Sugar 6.5 g
PEANUT BUTTER SHORTBREAD COOKIES
Another excellent recipe by Diana Rattray who says: "these cookies are easy to prepare and they're egg-free. Drizzle melted chocolate over these shortbread cookies for the holidays. Use a food processor or electric chopper to chop the peanuts for this recipe." I just posted this good recipe for Ms. B and want to share it here. Enjoy it.
Provided by pink cook
Categories Dessert
Time 1h5m
Yield 4 dozens, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
- Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
- Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
- Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
- Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
Nutrition Facts : Calories 424.3, Fat 27.3, SaturatedFat 11.9, Cholesterol 40.7, Sodium 75.1, Carbohydrate 38.6, Fiber 2.4, Sugar 13.6, Protein 8.8
PEANUT BUTTER BISCUITS
Tender, flavorful, easy -- wonderful too as a topping for a meat pie. From the 1963 Peter Pan Peanut Butter Cook Book.
Provided by KerfuffleUponWincle
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
- Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
- Knead dough gently on lightly floured pastry cloth for about 30 seconds.
- Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
- Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
- Bake at 450 degrees for 10-12 minutes.
- Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
TEA BISCUITS
A quick tea time treat. Serve warm, buttered, and with jam or honey.
Provided by Debbie
Categories Bread Quick Bread Recipes Biscuits
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
- Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
- Bake for 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 10.2 g, Cholesterol 0.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 217.8 mg, Sugar 0.5 g
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