Penzeys Peanut Butter Pound Cake Food

PEANUT BUTTER POUND CAKE

Steps:

• Cream butter and sugar until light.
• Beat in eggs, one at a time, beating well after each.
• Add vanilla, beat in peanut butter slowly.
• Sift flour with baking powder and salt.
• Stir into butter mixture, a little at a time, until well blended.
• Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
• Cool in pan on rack 10 minutes before removing to rack to cool completely.
• If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

PEANUT BUTTER-CARAMEL POUND CAKE

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
• In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.

PEANUT BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
• Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
• Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
• Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

PENZEY'S PEANUT BUTTER DREAMS

Steps:

• Preheat oven to 375 degrees.
• Cream together the first three ingredients.
• Add eggs one at a time, mixing well after each addition.
• Add peanut butter, flour, baking soda, and salt. Mix well.
• Fold in the chocolate chips.
• Drop by the teaspoon onto ungreased cookie sheets.
• Bake at 375 degrees for 10-12 minutes.

PENZEY'S NO-BAKE PEANUT BUTTER BARS

Steps:

• Crush the graham crackers into fine crumbs. One third of a box is usually one cellphane wrapped package. Mix in the cinnamon and set aside.
• Melt butter in a large saucepan. Remove from heat and add peanut butter and vanilla and mix well. Add the powdered sugar and graham crackers, stir until well combined (it should be a stiff dough, you may want to use a hand mixer).
• Pat the mixture into an ungreased 9x13 pan.
• Melt the chocolate over low heat in a heavy saucepan, or spread evenly in a glass pie plate and microwave 30 seconds at a time, stirring after each 30 seconds, until melted.
• Spread the melted chocolate over the peanut butter layer.
• Refrigerate for one hour, bring to room temperature, and cut into bars.

PENZEYS PEANUT BUTTER POUND CAKE

Steps:

• DO NOT preheat the oven.
• Lightly grease and flour a 10-inch tube pan, and set aside.
• In a large bowl, cream together the butter and the peanut butter. Add the sugar and beat until light in color.
• Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy.
• Add the vanilla.
• In a smaller bowl, sift together the flour, baking powder, and salt.
• Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth and creamy.
• Pour into the cake pan, and place in the cold oven.
• Set the oven temperature to 375 degrees F, and bake about 1 hour 35 minutes (check after 1 hour 10 minutes, as all ovens are different), or until a tester comes out clean.
• When it is done baking, let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely.
• For the icing:.
• Place the chocolate chips in a small mixing bowl.
• Heat the cream in a heavy saucepan, until boiling. Pour over the chocolate chips and stir until creamy and smooth.
• Let cool for 2 to 3 minutes.
• Brush any loose crumbs from the cake. Place the cooling rack on a wax paper or parchment-lined baking sheet to catch any drips.
• Pour the icing evenly over the cake, allowing it to cascade down the sides and cover the cake.
• Move the cake rack to another lined baking sheet, scrape the drips from the used baking sheet, reheat the chocolate, and pour over the cake.