Grandma's Kentucky Butter Cake Recipe

Grandma's Kentucky Butter Cake Recipe This is another fabulous recipe that was passed down to me by my grandmother. This Kentucky Butter Cake is a very moist cake that has a rich butter taste to it.

I enjoy making this recipe all year long and it's a family favorite. However, you do not want to substitute margarine for the butter. As an added bonus, I like to sift confectioner's sugar on top of my cake once it has completely cooled. Cake Ingredients: 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup butter, softened 2 cups granulated sugar 4 eggs 1 cup buttermilk 2 teaspoons vanilla extract Preheat oven to 325 degrees. In a large bowl, sift together the all-purpose flour, baking powder, salt and the baking soda; set aside. In another large bowl, cream together the softened butter with the granulated sugar. Blend in the 4 eggs, one at a time and beating well after each addition. In a small bowl, combine the buttermilk with the vanilla extract. Stir this mixture into the creamed wet ingredients mixture. Slowly add the dry flour mixture into the creamed mixture, beating after each addition. Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the cake batter into the baking pan and bake in a preheated 325 degree oven for 50 to 60 minutes or until its done. Note: During the last 15 minutes of baking time for your cake, prepare the butter sauce. Butter Sauce Ingredients: 1 cup granulated sugar 1/4 cup water 1/2 cup butter, softened 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon In a 2 quart sized saucepan, combine the granulated sugar, water and butter over low heat. Simmer for 1 minute or until butter has melted; do not boil the sauce. Stir in the vanilla extract and cinnamon, remove from the heat. Once you remove the cake from the oven, prick the top with a large fork to make holes. Pour the hot butter sauce over the top of your cake. Let it completely cool before removing it from the tube pan. If desired, you can sprinkle confectioner's sugar on top of it, right before serving. Grandma's Kentucky Butter Cake Recipe Related articles: Spring Valley Vitamins , ทำseo

Best Restaurant Dessert - My Secret Peanut Butter Pie Recipe

Best Restaurant Dessert - My Secret Peanut Butter Pie Recipe Peanut Butter Pie is my absolute favorite dessert and the best restaurant dessert! The trouble is though, it is hard to find on many restaurant menus. I am finally introducing to the world my secret peanut butter pie recipe, formulated over the years and after tasting many different versions of the dessert. I've found that a chocolate crust is a must and the denser versions have always pleased my taste buds the most. The cream cheese in this recipe adds density and extreme richness. I am so excited to be sharing this recipe with you now!

Peanut Butter Cream Cheese Pie 1 chocolate crust ** 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 3/4 cup peanut butter 1 teaspoon vanilla extract 1/2 small tub (extra creamy) cool whip 1 to 2 teaspoons chocolate flavored syrup **Chocolate crust: In a heavy saucepan (low heat) melt 1/3 cup margarine or butter and 1 (6- ounce) package semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 cups rice crispy cereal until completely coated. Press into bottom and up sides of a greased 9-10 inch pie plate. Chill 30 minutes. In a large bowl, beat cheese until fluffy; beat in condensed milk and peanut butter until smooth. Stir in vanilla. Fold in cool whip. Turn into crust. Drizzle syrup over top of pie and gently swirl with a spoon. Place in freezer until set (usually over night). I use a 10 inch quiche plate for this recipe, however a deep dish 9 inch plate will also work. It can be stored in the freezer for several weeks, so it is a great make ahead dessert. Some of the best restaurant desserts are make ahead desserts, because fresh desserts are costly for a restaurant to house. A restaurant would have to have a contract with a high quality bakery in the area or specialize in fresh homemade desserts to be able to present great tasting fresh desserts. Best Restaurant Dessert - My Secret Peanut Butter Pie Recipe Related articles: Spring Valley Vitamins

How to Bake Perfect Butter Cookies?

How to Bake Perfect Butter Cookies? Any homemade snacks have an extra taste and flavor to the ones bought from outside. Butter cookies are very easy to make and a hot favorite among the kids. A truly great cook or an experienced one has a customized recipe for special dishes. For novices, it is better to follow the recipes or try baking a batch of cookies and then improvise according to the outcome of the tried batch. Making butter cookies does not need much expertise as it is a common dish made at homes.

It brings some sweet memories to people as this snack has been the traditional dish made for kids who like noshing from time immemorial! In some countries, they are addressed as Dutch biscuits. They are made in many shapes and forms according to the individual preferences. The main ingredients constitute of unsalted or ordinary butter, powdered and sugar granules for decoration, and white flour or the self raising flour got in the markets. Vanilla or chocolate essence or cream is used for giving added flavors. Egg yolk and salt is added to the batter and whipped to a correct consistency. Firstly, the oven should be preheated to the necessary temperature so that the cookies are properly baked. This is very important and care should be taken to see that the dough is chilled in a refrigerator for some time. This helps to prevent the cookies from spreading out or getting disfigured in the tray. The baking trays should also be cooled before placing the cookies on them for baking. The butter or its substitute Crisco should be taken in a round mixing vessel and stirred using a little salt. Next, the powdered sugar should be added to the butter and whipped well. When this is ready, 6 eggs should be added one by one to this mixture and whipped well. After this, the self rising flour is added in periodic intervals until it is mixed well and forms to a good consistency dough. This is then arranged in the tray and baked to the necessary temperature mentioned in the recipe. Tasty, buttery and delicious home made butter cookies are baked within a matter of minutes. How to Bake Perfect Butter Cookies?

Is Butter Healthy?

Butter has been wrongfully accused of being unhealthy for a long time thanks to poor science and shady goings-on.

Before the idiocy and subterfuge, butter was rightly regarded as a healthy and nourishing food. Unlike most of the vegetable oil products on the market today, including canola oil, butter has a long history of safe use and enjoyment by humans. Is Butter Healthy? Oh Yes! 1. Source of the Critical-for-Health Vitamins A, D and K Vitamins A, D and K are three of the most beneficial vitamins for the human body. They work together. Each one is needed to help to utilize and balance the other. Issues of toxicity are not a problem if they are consumed together in natural foods like butter. And you can't find this potent trio in plant foods/oils. Butter that comes from naturally raised, 100% pasture-fed animals, has been found to have higher levels of these crucial vitamins, particularly vitamin K, than butter made from the milk of feedlot animals. If 100% pasture fed butter is too expensive for you right now, or too hard to source, don't worry. Just get the best butter you can afford right now, with nothing more than salt and cream as ingredients, ideally, but a bit of added color isn't necessarily a big concern. You'll still get a fairly high level of nutrient value compared to what you get in most vegetable oils. 2. Nice Balance of Fatty Acids Butter, contrary to what many people have been lead to believe, is not super saturated. Approximately half of the fat in butter is a mix of monounsaturated and polyunsaturated fat, mostly monounsaturated (about 30%). And the omega 6 to omega 3 ratio is quite good in the polyunsaturated portion, which is a plus. That said, there is no reason to fear the saturated fat in butter, particularly the special form of saturated fat that it contains: medium chain triglycerides. Sometimes referred to as "medium chain fatty acids", or simply MCT, this is an easy to digest fatty acid (particularly useful for people with digestive disorders) with notable health benefits. I recommend that you to Google to find out more about MCTs and how they benefit human health, and why butter is a good source. 3. Low in Lactose Due to the very low levels of lactose in butter, lactose intolerant people can usually tolerate butter very well. If not, they can consume butter in the form of good quality ghee. Unlike most of the vegetable oil on the market (including most of the certified organic, minimally processed vegetable oils) butter is a healthy and natural food with a long history of safe use by humans.

Delicious Recipes Made With Peanut Butter

Peanut butter is usually a favorite food from childhood through adulthood. All the recipes in this article have that special ingredient, so you know they have to be good! Yummy! The PB Ripple Brownies are made with a boxed mix so they easy to prepare and the Marshmallow Pudding goes together in minutes. Want a good healthy yet tasty bread recipe? Try the bread recipe below. With oats and whole-wheat flour in the ingredients along with the p. butter, you have quite a healthy combination. You can make it even healthier and suitable for diabetics by substituting Splenda Granulated for the granulated sugar!

PB RIPPLE BROWNIES
3/4 cup sugar
1/2 cup peanut butter
1/4 cup all-purpose flour
2 eggs
1 boxed brownie mix with chocolate syrup
1/4 cup water
1/4 cup canola oil
2 eggs

Preheat oven to 350 degrees. Grease the bottom only of a 9 x 13-inch baking pan; set aside.

In a small mixing bowl, with mixer on medium speed, beat together the sugar, p. butter, flour, and eggs for a couple of minutes or until blended. Set bowl aside.

In a medium mixing bowl, stir together the brownie mix, syrup, water, canola oil, and eggs. Stir until well blended. Spread the brownie mixture onto the bottom of the prepared pan. Drop the sugar mixture onto the batter by the tablespoonfuls. Swirl a knife through the batters.

Bake at 350 degrees for 40 minutes. Allow to cool completely on a wire rack. If desired, frost by adding 1/3 cup peanut butter and approximately 2 teaspoons of milk to a can of vanilla frosting. Sprinkle with chopped peanuts if desired.

Yield: 48 brownies

PEANUT BUTTER MARSHMALLOW PUDDING
1 jar (7-oz) marshmallow creme
1/4 cup milk
1/2 cup chunky peanut butter
1 container (8-oz) plain yogurt
mini chocolate chips for garnish, if desired

Melt the marshmallow creme with the milk over low heat, stirring until smooth. Add the peanut butter and stir until smooth. Remove the mixture from the heat and allow to cool. Fold in the yogurt and pour into 4 small individual dessert dishes. Chill. Garnish with the mini chocolate chips, if desired.

Yield: 2 cups or 4 1/2 cup individual servings.

PEANUT BUTTER BREAD
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup quick oats
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup chunky peanut butter
1 egg
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan; set aside.

In a 2-quart bowl, combine the flour, oats, sugar, baking powder, and salt. Cut in the peanut butter until crumbly. Combine the egg, milk, and vanilla; stir into the flour mixture just until moistened.

Pour the batter into the prepared loaf pan and bake at 350 degrees for 55 minutes to an hour or until a wooden toothpick inserted near the center comes out clean. Remove from oven and cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.

Enjoy!

Spread On Who Invented Peanut Butter

As peanuts originated from South America, the Incas were most likely to be the ones who invented peanut butter. Albeit taste and form may not have resembled what is customary to the contemporary palate, it went without saying that this civilization concept up ways to change this legume into the first nut butter. Early explorers brought the crop to the African continent which then made its way northward into Spain. As conquistadors arrived at the shores of the New World, it was safe to say the humble peanut had made its proximity known to the entire world.

Due to his prestige for discovering three hundred ways to use this legume, George Washington Carver was formally attributed as the one who invented peanut butter. To date, the jury is still out on this matter as some felt there were others who complete the deed before his explore in 1915. Since there were no records to specifically state who had a hand in the invention of this nutty slurry, word has it that Rose Davis from New York made up a batch in 1840 based on her son's observations while his trip to Cuba.

Easy Peanut Butter

Since peanuts were mini protein packs, Dr John Harvey Kellogg served his nut butter to patients in the late 1890's. He later went on to become the father of morning meal cereals. At the same time, Dr Ambrose Straub discovered a method to growth his elderly patients' protein intake via this similar concoction. In time, jars of level and crunchy versions lined shelves and cabinets. To complement the salty and nutty taste, the peanut butter and jelly sandwich made its debut. Most, if not all, North American childhoods were incomplete without a memory of this sandwich in their school lunches.

Although it is unsure who invented peanut butter, banana and bacon as a combination, the Elvis sandwich has reached mouths worldwide. Agreed as a heart buster, it is of course a worthy last meal.

Spread On Who Invented Peanut Butter

Peanut Butter Past its Prime- Rancid and Radical

Have you ever noticed that peanut butter is does not have the same fresh, toasty flavor only a few short weeks after the jar is opened? After a concentrate of months, if you can refrain from indulging by the spoonful, the spread is hardly worth eating! My friend, your peanut butter was a victim of free radical damage.

As you may already be aware, free radical damage by reactive oxygen species is part of the disease process for safe bet forms of cancer and heart disease. Reactive oxygen species (free radicals) are unstable because they are missing some of their chemical parts. To become stable, free radicals must steal these parts from other molecules. Free radicals, in their selfish pursuance of completing themselves, can cause damage to the chemical buildings of Dna, cell membrannes, and artery walls. The instability of the free radical multiplies in a chain reaction, causing more farranging damage. Once the free radical chain reaction has commenced, antioxidant compounds engage in a chemical reaction with the free radicals to stop them from damaging your body and further. Examples of free radical compounds include: vitamin C, beta-carotene, lutein, lycopene, and vitamin E.

Easy Peanut Butter

Though your diet must include enough antioxidants for good health, taking large quntites of antioxidant compounds will have a pro-oxidant effects and can cause further free radical damage when taken in excess. Antioxidants are highly reactive compounds that like to freely give away their parts. If all the free radicals are all neutralized and high levels of antioxidants remain in the body, the antioxidants give their extra parts to compounds that do not need them and this process also creates instability.

In a process that is very similar to the way free radicals can cause damage to our cell membranes and artery walls, our peanut butter and other nuts are also easy prey. Oxidative damage happens when the reactive oxygen species comes into sense with a polyunsaturated fat and peanut butter is verily loaded with this kind of fat! Though most oil containing foods come packaged with natural antioxidants, as in the case of nuts and vitamin E, there is a limit to the estimate of free radicals that a particular food can neutralize. When you break the seal on a package of peanut butter, or other package of high-fat nuts, atmospheric oxygen pours in. In time, the fats in the peanut butter react with the oxygen in the air and become rancid! Does eating rancid, oxidatively damaged peanut butter sound like a good idea to you? If not, toss the nuts or nut butters when they turn foul-tasting and rancid!

The shelf life of peanut butter can be enhanced slightly by refrigerating it. another selection is to make peanut butter cookies once a week, minimum. Alternatively, you can purchase smaller containers of nuts or nuts butters. Though this clarification does not seem economical, you may be sparing yourself long-term health care costs by not introducing free radicals into your body-- your palette will also thank you.

Peanut Butter Past its Prime- Rancid and Radical

Dark Chocolate Cranberry Oatmeal Peanut Butter Cookies

This is, hands down, the most astonishing cookie I have ever tasted! The name is a mouth full, but don't worry, you won't be able to say it anyway because your mouth will be full of the cookies! It's got everything you need for the perfect cookie, and it's still wheat free! It is full of antioxidants, protein, and good fats. I never understanding I would find a cookie that tastes as good as these that is still very healthy. Enjoy!

What you need:

Easy Peanut Butter Cookie Recipe

1/2 cup of Dark Chocolate Dreams All Natural Peanut Butter from The Peanut Butter Co. (available at Kroger)

1/2 cup of Kroger blended Raspberry yogurt

1/2 cup of packed Kroger Light Brown sugar

1/2 cup of egg whites

1 cup of oat flour (ground from whole oats in food processor)

1/2 teaspoon of vanilla extract

1/2 teaspoon of baking soda

2 cups of quick cooking whole oats

1 cup of sweetened, dried cranberries

How to make them:

Preheat oven to 375 F. Add dark chocolate peanut butter, yogurt, brown sugar, egg whites and vanilla to blender and mix until everything looks creamy. I use the whip setting on my blender. This should only take about a minute, if that. Mix flour and baking soda together in a bowl and then add the mixture from the blender. Mix well. Add whole oats and cranberries to the bowl and mix well. Scoop out rounded teaspoonfuls of batter and place on ungreased cookie sheet, about 2 inches apart. Bake about 15 minutes. Cool on baking sheets for a minute or two and then stop cooling on a baking rack. Make some batches and freeze the left overs (if there are any!) for a great wholesome snack.

Dark Chocolate Cranberry Oatmeal Peanut Butter Cookies

How to Make appetizing Peanut Butter Cookies

Sure, there are lots of cookies out there, from the classic chocolate chip to plain sugar and all in between. But really, when it comes to flavor, texture and all-around awesomeness, roughly nothing tops a delicious, warm, gooey peanut butter cookie.

If you love these cookies, then you should know that you do not have to run to the store every time you have a craving. You should also know that it does not have to be laden with fat, sugar and fat to be delicious. Made with love, with no-nonsense instructions, here are two easy to make cookies recipes that are wholesome and delicious.

Easy Peanut Butter Cookie Recipe

Pb and Oatmeal Cookies

Make the cookie formula wholesome by controlling the ingredients. This is the best oatmeal cookie formula because it includes soft peanut butter.

Ingredients

2 cups oats 1 cup flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup lowfat peanut butter 3/4 cup margarine 1 cup brown sugar, packed 1/2 cup white sugar substitute 2 eggs 2 teaspoons vanilla Instructions

Preheat oven to 350 degrees F. Stir oats, flour, baking powder, baking soda and salt. Beat peanut butter and margarine until smooth. Add sugars, mixing well. Beat in eggs and vanilla. Add oat mixture. Shape into 1-inch balls; chill dough if too soft to handle. Place 2 inches apart on greased cookies sheets. Flatten with floured fork in crisscross pattern. Bake 8-10 minutes. Super simple Peanut Butter Cookies

Because this cookie comes together in 30 minutes and is gluten free, this formula for cookies is a sweet slam dunk. Try this sweet cookie formula today.

Yields: 12

Cooking Time: 10 min

Ingredients

1 cup sugar or sugar substitute 1 cup peanut butter 1 egg 1 teaspoon vanilla Instructions

Preheat oven to 350 degrees F. Mix all ingredients in a bowl. Spoon out in heaping large tablespoonfuls onto lightly greased cookie sheet. Flatten loosely with a fork and sugar then cook for 10 minutes; take off to cooling rack after two minutes

How to Make appetizing Peanut Butter Cookies

Cookie recipe For Diabetics - Peanut Butter Chocolate Chip Bar Cookies

I all the time tell people that being diagnosed as diabetic didn't take away my desire for sweets. You see, we diabetics enjoy having "sweets", too. Here is a recipe that is favorable for diabetics to enjoy as sweetmeat or when they crave a "sweet" snack. The Peanut Butter Chocolate Chip Bar Cookies are tasty and easy. And peanut butter is good for diabetics. Your local grocery store should have the sugar-free chocolate chips along side the quarterly ones. I buy Hershey's Sugar-Free Chocolate Chips at my Walmart Store.

Peanut Butter Chocolate Chip Bar Cookies

Easy Peanut Butter Cookie Recipe

1/2 cup all-purpose flour

1/4 cup whole wheat flour

3/4 tsp baking soda

pinch salt

1 cup peanut butter

1/3 cup Splenda Brown Sugar Blend

1 egg, beaten

1/2 cup milk

1 tsp vanilla

1/2 cup sugar-free chocolate chips

Preheat oven to 350 degrees.

Coat an 8-inch square baking pan with nonstick cooking spray; set aside.

On a large sheet of waxed paper integrate the all-purpose flour, whole-wheat flour, baking soda, and salt; stir together with a fork. In a bowl, mix together the peanut butter, Splenda Brown Sugar Blend, and eggs; stir vigorously until creamy. Add the milk and vanilla. Stir until smooth; add the flour mixture, stirring until well combined. Stir in the chocolate chips.

Spread the dough evenly into the prepared baking pan; pat down smooth. Bake at 350 degrees for 15 minutes or until very lightly browned at the edges. Do not over bake; or your bars will be too dry. Remove from oven and let cool 10 to 15 minutes before cutting into bars.

Enjoy!

Cookie recipe For Diabetics - Peanut Butter Chocolate Chip Bar Cookies

Peanut Butter: Deliciously Good For You

Peanut butter is one of the hallmarks of American cuisine. It's in our sandwiches, our cookies, and even alights on our celery from time to time. It's delicious, sure, but how good is peanut butter for us? It is one of the most caloric foods found in the average American kitchen, weighing in at roughly 170-200 calories per two tablespoon serving - and for some of us, limiting ourselves to two tablespoon servings of our favorite nut spread can be quite difficult. Most of the calories come from fat.

The good news is, most of the fats contained are monounsaturated, and have been shown to improve the cholesterol profile by lowering "bad" LDL (low-density lipoprotein) cholesterol. The positive effect it has on cholesterol levels is further enhanced by peanut butter containing polyunsaturated fats, which in turn help raise "good" HDL (high-density lipoprotein) cholesterol levels. This synergistic effect makes peanut butter a good choice for those trying to naturally regulate their cholesterol levels.

Easy Peanut Butter Cookie Recipe

Peanut butter is also fairly high in fiber, providing about 8% - 10% of the recommended daily allowance in each serving. Dietary fiber has been shown to play an important role in reducing the risk of atherosclerosis and colo-rectal cancer, and helps to regulate cholesterol and blood-sugar levels. What's more, it's fairly high in protein, suppling roughly seven or eight grams per serving. Protein is vital to our entire physical system, making up about 16% of our total body weight, and playing a role in all of the cells and most of the fluids our bodies contain.

Along with beneficial minerals such as iron, magnesium, copper, calcium, and potassium, peanut butter is a good source of vitamins E and B3, also known as niacin. Vitamin E is a powerful lipsoluble antioxidant, which means that it blends with the fatty or lipid portions of our bodies. It's able to remove toxins from the body, and promotes protection against numerous forms of cancer, including lung, colon, and breast cancers. Vitamin B3, or niacin, is a water-soluble nutrient, which means it cannot be stored in our fatty tissues and should be replenished frequently. It also has antioxidant properties, and aids bodily function by regulating the secretion of sexual hormones. Yowza!

Incorporating moderate amounts of peanut butter into your diet has a number of highly beneficial health effects. So go ahead and spread!

Peanut Butter: Deliciously Good For You

Are there SAM-e benefits for depression? Find out more at How To Feel Better.

Delicious Peanut Butter Dessert Recipes for Your Family and Friends

Peanut butter is a staple in many diets. In fact, every diabetic should have peanut butter daily. Peanut butter is one of the ways I am able to keep my diabetes in control. In fact, the pudding recipe also includes diabetic instructions. When you and your family enjoy sweets, be sure to include peanut butter desserts often. And here are some delicious recipes to help you with this! If you don't want to make the usual PB cookies, try this recipe for Crunchy PB 'Roons. These little cookies use only egg whites, a small amount of sugar, peanut-butter, cereal and peanuts.

CRUNCHY PEANUT BUTTER 'ROONS

Easy Peanut

2 egg whites
1/8 tsp cream of tartar
dash of salt
1/2 cup sugar
1/2 cup creamy peanut butter
2 cups chocolate-flavored crispy rice cereal
1/3 cup chopped honey-roasted peanuts

Preheat oven to 300 degrees.
Lightly grease 2 cookie sheets or line them with parchment paper; set aside.

In a medium mixing bowl, beat the egg whites, cream of tartar, and salt on high speed of electric mixer until soft peaks form. (Soft peaks will curl over when the beaters are lifted.) Gradually add the sugar by tablespoonfuls at a time and beat until sugar is dissolved and stiff peaks form.

Gently fold the p butter into the egg whites. Fold in the cereal then drop mixture by rounded teaspoonfuls onto the prepared baking sheets. Place macaroons about 2-inches apart. Sprinkle with chopped peanuts.

Bake at 300 degrees for 10 minutes. Turn off oven and let cookies dry in the oven with the door closed for 15 minutes. Remove macaroons from the cookie sheets and cool completely on a wire rack.

Yield: Approximately 30 macaroons.

PEA. BUTTER BANANA PUDDING (Diabetic Instructions Included)

1 cup sugar*
3 tbsp all-purpose flour
dash of salt
2 large eggs, lightly beaten
2 cups milk
1 cup fat-free milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 pkg (9-oz) chocolate wafers***
4 med bananas, sliced
1 tub (8-oz) frozen whipped topping, thawed**
1/2 cup unsalted dry-roasted peanuts, chopped

In a heavy saucepan, combine sugar, flour, and salt; using a wire whisk, whisk in the eggs and milk. Cook, whisking constantly, over low heat until thickened; approximately 20-25 minutes. Remove from heat and stir in the butter and vanilla; set aside.

Spread 1/2 teaspoon peanut butter between 2 chocolate wafers to form a sandwich; repeat until all are used. Place the sandwich cookies in the bottom of a three-quart bowl and top with the sliced bananas. Pour the custard over the bananas; cover and chill for at least 4 hours before serving.

To serve, spread the whipped topping over the custard and sprinkle with the chopped peanuts.

*Diabetics substitute Splenda granular for the sugar.
**Diabetics substitute Sugar-Free whipped topping for the regular whipped topping.
***Diabetics use sugar-free chocolate wafers.

Enjoy!

Delicious Peanut Butter Dessert Recipes for Your Family and Friends

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.

Low Carb Peanut Butter Cheesecake

Low carb diets are a very popular way to loose those extra inches around the hips and waist. Luckily desserts can still be a part of this dieting plan. Cheesecakes especially lend themselves to be easily modified to create a dish that will help you to keep losing pounds. Low on carbs and high on flavor, this delicious Low Carb Peanut Butter Cheesecake has just the right taste to help keep you on the road to success.

The Ingredients

Easy Peanut

8 ounces of cream cheese 2 Tablespoons of Splenda or similar artificial sweetener 1/3 cup of unsweetened peanut butter packed 2 egg 8 ounces heavy whipping cream 5 ounces finely-grated Almonds 1/4 cup softened butter

The Directions

For the Crust: In a medium sized bowl, mix almonds and softened butter until they form a paste-like mixture. Next, press into a pie pan and place in refrigerator to let hardened.

For the Filling: Preheat Oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Add in the 2 tablespoons of Splenda or similar artificial sweetener and continue to beat until batter is nice and fluffy. Slowly add in unsweetened peanut butter. Next, beat in eggs one at a time and gently mix in the heavy whipping cream.

Pour the mixture into crust. Bake for about 40 minutes, or until the center is set. Let cool on wire rack and then chill in refrigerator until the cheesecake sets. Last but not least, serve and enjoy your Low Carb Peanut Butter Cheesecake.

Low Carb Peanut Butter Cheesecake

Cedrick White is an avid baker and publisher of http://www.I-Love-Cheesecake.com which offers an assortment of delicious and delightful low carb cheesecake recipes Go ahead and find one to bake today.

Peanut Butter Cups - How to Make the Best at Home

Over the years I have tried several different recipes for making peanut butter cups at home. When I was experimenting with this particular treat I made sure that all the recipes varied in ingredients and methods so I could come to an honest conclusion. According to my taste testers and from what I have consumed myself, I am about to share with you the best recipe and method to create this wonderful treat at home. You will want to continue reading after the recipe. I have tried this recipe many, many times and have a few tips to turn out your families new favorite.

Peanut Butter Cups

Easy Peanut Butter Cookie Recipe

1 1/2 cups of peanut butter
1/4 cup of margarine softened
2 cups of icing/powder sugar
1 tsp. of vanilla
2 cups semisweet chocolate chips
1/3 parowax beads

Mix the first 4 ingredients together in a mixing bowl. Shape by hand into balls or logs.

In a double boiler, melt the chocolate chips and wax together. Dip the balls, drain and put

onto wax paper to harden the shell.

The following technique tips are what improve the end result.

This is a time consuming treat. I speed things up by making the dipping portion much easier by changing the shape of the 'cups'. I prefer to shape them into balls and flatten them in the palm of my hand to about 1/2 cm. high. They resemble mint patties. Once they are shaped, I place them on wax paper on a cookie sheet. I then put them in the freezer for about 30 minutes. This makes them much easier to dip. The 'mint patty' shape makes them much easier to dip. Place the patty on a fork and just swoop it through the dip. Put them back onto the cookie sheet with wax paper and return to the freezer. Semisweet chocolate chips are not a must. If you prefer a different kind, like milk chocolate, they all work well. The very best that I have tried requires planning. Just after Easter, when the one pound bunnies go on sale for half price, I load up my freezer with about 10 bunnies. This is my favorite chocolate! It only takes about half a bunny to cover all the treats. The brand of peanut butter can affect the results. I got crumbly poor results with lower end brands. The very best I have made were made using Kraft Peanut Butter. Others that have tried this recipe have said that Skippy Peanut Butter gives good results as well.

I hope this recipe and method ends your search for the best peanut butter cups you can make at home. This recipe is a hit at every function I bring a batch too. Special requests and orders are common! You will not regret trying this recipe!

Peanut Butter Cups - How to Make the Best at Home

OHIO Buckeyes Chocolate and Peanut Butter Candy Recipe

Maybe you are an Ohio State fan or just love peanut butter & chocolate, here is a recipe for you!

Before we start, what exactly is a buckeye anyways?? A buckeye is a tree, the state tree of Ohio. It became a name used to identify the pioneers on the Ohio frontier. Of course it later became the name for any Ohio State University sports team. Here is what a buckeye tree looks like!

Butter Cookie Recipe

Here is what the fruit of the tree looks like:

Now onto the candy, you will see that the candy resembles the fruit of the Buckeye Tree. The fruit is poisonous to humans but often eaten by squirrels. So... be sure NOT to eat the real fruit of a buckeye tree!

WHAT YOU NEED

1 cup (9 ounces) creamy peanut butter1/4 cup butter at room temperature1 teaspoon vanilla1+1/2 cup confectioner's sugar1/2 cup all purpose flour1 cup (8 ounces) chocolate chips, melted**
HERE'S WHAT YOU DOLine 2 cookie sheets with waxed paper. Beat peanut butter, butter & vanilla in a medium sized bowl with an electric mixer until smooth. Gradually beat in confectioner's sugar and flour until well blended. Roll rounded teaspoonfuls into 1" balls. Arrange on prepared cookie sheets and refrigerate for one hour or until firm. Spear one ball at a time with a wooden toothpick and dip into melted chocolate to cover about two thirds of ball.Arrange chocolate side down on prepared cookie sheets. Smooth over the toothpick hole so that they are not visible. refrigerate about 15 minutes or until chocolate is set. Store tightly covered in refrigerator for up to 2 months. Makes about 60 pieces. ** I have substituted candy chocolate melting wafers for the chocolate chips before. Wilton makes some or you can buy them at your local craft store.

Put into a vintage or new candy tin or on a pretty plate & you have a great gift. Everyone loves these! Even if they are not an Ohio State fan!

HAVE FUN & ENJOY

http://www.nanaluluslinensandhandkerchiefs.com/

© 2006 Nanalulu

OHIO Buckeyes Chocolate and Peanut Butter Candy Recipe

Luanne R Oda aka NANALULU
http://www.nanaluluslinensandhandkerchiefs.com

How to Make Peanut Butter Brownies With Diabetic Instructions Also Included

I love chocolate and peanut butter together. Based on the sales of Peanut Butter Cups candy, I would say that a lot of you do, too! Chocolate and PB just seem to go together and this recipe for Peanut Butter Brownies is a good way to combine the two. This recipe makes a 9-inch square pan of brownies; you chocoholics may need to double the recipe! And for those diabetics in the group, do not fear. It is quite easy to change the recipe to make it diabetic friendly. The instructions are at the end of the recipe. Diabetics should remember to keep their portions small as this is key in anything we eat. You know a pan of brownies is NOT a serving! And that goes for anyone, not just diabetics.

HOOSIER PEANUT BUTTER BROWNIES
1/2 cup peanut butter
1/3 cup butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 pkg (6-oz) chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts, optional

Easy Peanut

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl beat the p butter and butter until blended. Gradually add the sugar and brown sugar beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts, if desired or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

Diabetic instructions: Substitute 1 cup of Splenda for the sugar, 2 tablespoons Splenda Brown Sugar Blend for the brown sugar and sugar-free chocolate chips for the regular chocolate chips.

Enjoy!

How to Make Peanut Butter Brownies With Diabetic Instructions Also Included

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com

Peanut Butter Past its Prime- Rancid and Radical

Have you ever noticed that peanut butter is does not have the same fresh, toasty flavor only a few short weeks after the jar is opened? After a couple of months, if you can refrain from indulging by the spoonful, the spread is hardly worth eating! My friend, your peanut butter was a victim of free radical damage.

As you may already be aware, free radical damage by reactive oxygen species is part of the disease process for certain forms of cancer and heart disease. Reactive oxygen species (free radicals) are unstable because they are missing some of their chemical parts. To become stable, free radicals must steal these parts from other molecules. Free radicals, in their selfish pursuit of completing themselves, can cause damage to the chemical structure of DNA, cell membrannes, and artery walls. The instability of the free radical multiplies in a chain reaction, causing more extensive damage. Once the free radical chain reaction has commenced, antioxidant compounds engage in a chemical reaction with the free radicals to stop them from damaging your body and further. Examples of free radical compounds include: vitamin C, beta-carotene, lutein, lycopene, and vitamin E.

Easy Peanut

Though your diet must contain enough antioxidants for good health, taking large quntites of antioxidant compounds will have a pro-oxidant effects and can cause further free radical damage when taken in excess. Antioxidants are highly reactive compounds that like to freely give away their parts. If all the free radicals are all neutralized and high levels of antioxidants remain in the body, the antioxidants give their extra parts to compounds that do not need them and this process also creates instability.

In a process that is very similar to the way free radicals can cause damage to our cell membranes and artery walls, our peanut butter and other nuts are also easy prey. Oxidative damage happens when the reactive oxygen species comes into contact with a polyunsaturated fat and peanut butter is absolutely loaded with this kind of fat! Though most oil containing foods come packaged with natural antioxidants, as in the case of nuts and vitamin E, there is a limit to the amount of free radicals that a particular food can neutralize. When you break the seal on a container of peanut butter, or other container of high-fat nuts, atmospheric oxygen pours in. In time, the fats in the peanut butter react with the oxygen in the air and become rancid! Does eating rancid, oxidatively damaged peanut butter sound like a good idea to you? If not, toss the nuts or nut butters when they turn foul-tasting and rancid!

The shelf life of peanut butter can be enhanced slightly by refrigerating it. Another option is to make peanut butter cookies once a week, minimum. Alternatively, you can purchase smaller containers of nuts or nuts butters. Though this solution does not seem economical, you may be sparing yourself long-term health care costs by not introducing free radicals into your body-- your palette will also thank you.

Peanut Butter Past its Prime- Rancid and Radical

Jean Jitomir is a registered dietitian and exercise nutrition PhD student. She has experience as a private nutrition counselor and cooking school instructor. Learn more about her at:

[http://www.jeanjitomir.com]

Chocolate and Peanut Butter Cookie Dessert Pizza Recipe

Sometimes nothing else will hit the spot like peanut butter can do. Peanut butter has been around for a very long time and many people enjoy eating it. Many of them love making these recipes just to satisfy the craving for this smooth and buttery tasting comfort food. Of course, there is also a lot to be said about the decadence of chocolate and the wonderful recipes you can make with it. Now you can have them both together while eating a dessert pizza.

Recipe for Chocolate and Peanut Butter Cookie Dessert Pizza

Easy Peanut Butter Cookie Recipe

What You Need

1 cup butter flavored shortening 1 1/4 cups sugar 1 cup packed brown sugar 2 eggs 1 cup creamy peanut butter 1 teaspoon baking soda 1 teaspoon vanilla flavoring 1/2 teaspoon salt 2 cups flour 2 cups uncooked quick oats 1/4 cup butter flavored shortening 1 cup chocolate chips 1 cup peanut butter chips 1/2 cup sugar coated candies 1/2 cup diced cherries 1/2 cup raisins 1/2 cup flake coconut 1/2 cup slivered almonds 1/2 cup chopped walnuts or pecans 1/2 cup miniature marshmallows

How to Make It

Preheat your oven to 350 degrees Fahrenheit.

Using a large mixing bowl and an electric mixer you will add the shortening and then cream it on a low speed setting. While beating add 1 cup of sugar and the packed brown sugar, and then cream together until smooth and fluffy.

Add the eggs one at a time while creaming together with the shortening mixture. Add the peanut butter, baking soda, vanilla flavoring, and salt to this mixture and then beat for 2 or 3 minutes until it is well blended. Using a large spoon, you will gradually stir in the oats a little at a time until well combined.

Press this mixture onto an un-greased pizza pan or baking sheet evenly. Gently pinch up the sides as you go around the edges of the pan to form a rim. Place in the preheated oven to bake for about 18 to 20 minutes or until it is a nice golden brown. Remove from heat and allow the crust to completely become cool to the touch.

After the crust is cool add the sugar coated candies, cherries, raisins, coconut and nuts by sprinkling them over the pizza you are making. Arrange the miniature marshmallows and then set aside while you prepare the topping.

Using a small saucepan over a low heat, you will add the remaining shortening and allow it to melt slowly. Add peanut butter chips and chocolate chips to the saucepan and stir to melt and mix with the shortening. Remove from heat and allow this to cool for a short time. Stir to mix and then drizzle this peanut butter chocolate topping over the candy filling of your chocolate peanut butter dessert pizza.

Place in the refrigerator to chill overnight or for several hours before cutting into small serving wedges for your holiday party or as an everyday peanut butter snack.

Chocolate and Peanut Butter Cookie Dessert Pizza Recipe

If you and your family enjoy making this fun and easy dessert pizza, you are in luck since we have even more great ideas to share with you. For instance, how would you like to learn how to make a new pizza dough recipe? Visit our website for more great treats!

GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

Shortening, Butter or Margarine - What is Best for Baking Cookies?

There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to figure out this dilemma. Which one is healthier to use than the other? With a little research we can solve this dilemma.

First, what is shortening? It is a semisolid fat and refers to a hydrogenated vegetable oil. There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to figure out this dilemma.Hydrogenation is a process of bubbling hydrogen through vegetable oil, changing its chemical structure. This process turns the liquid to a solid at room temperature and below. Shortening is 100% fat. Butter and margarine contain 80% fat. Hydrogenation produces trans fats, which are the unhealthy fats known to cause heart disease. The advantage of shortening over butter or margarine is its smoke point (higher temperature before burning). Another advantage is its has a higher melting temperature. During the baking process of cookies it helps dough hold its shape longer. This allows the flour and eggs to set, keeping the dough from spreading too much. There are some new shortening products on the market that contain no trans fats or very little.

Butter Cookie Recipe

Second, what is margarine? Margarine is again made from vegetable oils and contains no cholesterol. Margarine is high the in good fats (polyunsaturated and monounsaturated), but contains some saturated fats. Some margarine is worse than others. Hydrogenation solidifies the margarine. The harder the margarine the more trans fats it contains. Trans fat raise levels of bad cholesterol and lower the levels of good cholesterols, which makes it worse than saturated fat. Tub margarine is lower in trans fats than stick margarine.

Third, we all know that butter is created from a dairy cow's milk cream fat. Being that, it is animal fat, which is loaded with saturated fat and cholesterol. Butter and margarine are equal in calories and fat. Each contains about 35 calories and 4 grams of fat per teaspoon. Butter is believed to contain traces of hormones and antibodies fed to the dairy cows. On the bright side butter contains fat-soluble vitamins A, D, E and K.

OK, now that you are confused now more than ever let's compare. Margarine is better than butter when it comes to our heart, but falls flat in the flavor department. Butter also adds a creamy texture. Shortening helps to keep your cookies from deflating or spreading out, but again it does not enhance the flavor. In fact shortening has no flavor. If you are a fluffy cookie fanatic use half shortening and half butter. You get the raised cookie with the buttery flavor.

Finally, what should you use, salted butter or unsalted butter. Salt in butter acts as a preservative, so butter won't turn rancid when left out at room temperature. The down side is you are adding extra salt to your recipe. The problem with reducing salt in a recipe to substitute for salted butter is different brands of butter has different salt contents. The rule of thumb is when using salted butter reduce the salt added ½ teaspoon per cup of salted butter. The purist baker will always use unsalted butter. That way they can be in control of the salt being added to the recipe. Salt in butter is also believed to add flavor, overpowering the sweet butter taste, and mask butter odor.

When it comes right down to the decisions between shortening, margarine, salted butter or unsalted butter is a personal preference. But at least with information we can make an informed decision. The best way to decide what is best for you is experiment. Try different ways to bake cookies and have fun. As they say, "The journey is the best part of the trip."

Shortening, Butter or Margarine - What is Best for Baking Cookies?

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