PEANUT BUTTER TWISTS
Years ago, I received a bread machine for Christmas- along with a collection of recipes. These treats that have a peanut butter filling and icing soon became a favorite. People always ask for the recipe.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. , Roll dough into a 24x8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times., Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists.
Nutrition Facts : Calories 199 calories, Fat 9g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 172mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER TWISTS
Make and share this Peanut Butter Twists recipe from Food.com.
Provided by AZRT8871
Categories Quick Breads
Time 30m
Yield 30 twists
Number Of Ingredients 8
Steps:
- 1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.
Nutrition Facts : Calories 64.2, Fat 4.4, SaturatedFat 1.5, Cholesterol 3.2, Sodium 57.5, Carbohydrate 5.3, Fiber 0.3, Sugar 1.6, Protein 1.2
PUFF PASTRY TWISTS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
- Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
- In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
- Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
- Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
- To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
- To serve, place the twists on a tray and serve with the sauce along side for dipping.
PB&J WITH A TWIST
Make and share this Pb&j With a Twist recipe from Food.com.
Provided by animal_luver
Categories Kid Friendly
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Simply get out your pb&j, but instead of spreading it across the bread, spread it inside the pita pocket!
- This will surely have your child begging for more pita pockets. Everybody loves peanut butter and jelly sandwiches, but there are different ways to use it!
- Can be used with different toppings, too.
Nutrition Facts : Calories 3335.6, Fat 272.4, SaturatedFat 55.6, Sodium 2796.6, Carbohydrate 138.9, Fiber 33.7, Sugar 50.5, Protein 140.8
PEANUT BUTTER TEMPTATIONS II
Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.
Provided by Sally
Categories Desserts Cookies Filled Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
- Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 28.3 g, Cholesterol 24.8 mg, Fat 13.8 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.8 g, Sodium 241 mg, Sugar 19.6 g
BUTTER NUT TWISTS
My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. -Joyce Hallisey, Mt. Gilead, North Carolina
Provided by Taste of Home
Time 45m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight., Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges., Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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5/5 (1)Estimated Reading Time 1 minCategory Pastries
- On a work surface, unfold both sheets of puff pastry. Evenly spread chocolate peanut butter spread on each sheet. Sprinkle peanuts over the chocolate peanut butter spread. Flip the sheet without the nuts over onto the other sheet (as if you were making a peanut butter and jelly sandwich).
- Cut lengthwise into 1/2-inch-wide strips. Holding each end of a strip, gently twist. Then, roll the twisted dough up into a coil. Place on baking sheet and tuck the end of the twist under the coil. Brush each with butter and sprinkle with sugar.
- Bake 18 to 22 minutes or until light golden. Remove from baking sheets, let cool slightly, and serve.
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