SOUTHERN CHURCH PEANUT BUTTER EGGS
Love the Chocolate Peanut Butter Eggs that churches make around Easter time? These Southern Church Peanut Butter Eggs are just like those, they're perfect and taste amazing!
Provided by Angie - BigBearsWife.com
Categories Easter
Time 3h25m
Number Of Ingredients 6
Steps:
- In a medium sauce pan, melt the butter and peanut butter together over medium heat. Once the butter and peanut butter mixture is melted pour it into another large bowl. Stir in the vanilla. Stir in the powdered sugar until well combined. Place into fridge for 30 minutes. Remove from fridge and roll dough into large egg shapes I normally get about 15-16 eggs. Roll smaller eggs to get more. Lay eggs on a tray that has been lined with paper towels. The paper towels will soak up some of the oils. Place eggs on tray with paper towels and place into the fridge to 2-3 hours. Remove eggs from fridge. Melt chocolate according to package directions. Dip each egg into the chocolate and tap off excess. Place eggs onto a tray lined with parchment paper. Top each egg with a sugar flower. Let chocolate eggs dry until Chocolate hardens.
PEANUT BUTTER EASTER EGGS
My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories.
Provided by Valerie Cain Cuff
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
- While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 39.1 g, Cholesterol 7.7 mg, Fat 16.3 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 6.2 g, Sodium 95.1 mg, Sugar 35.9 g
PEANUT BUTTER EGGS
These easy-to-make confections are a must for me at Easter. Have youngsters help shape the eggs, then reward them with some of the chocolaty candies. -Ethel Charles, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes., In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden. , For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 12g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 61mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
OLD FASHIONED PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
- With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
- For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
OLD FASHION PEANUT BUTTER ROLL
Make and share this Old Fashion Peanut Butter Roll recipe from Food.com.
Provided by Mom of Cameron
Categories Candy
Time 30m
Yield 1 roll
Number Of Ingredients 5
Steps:
- First beat 3 egg whites until stiff.
- Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
- Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
- Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
- Pour onto powdered sugar and roll thin.
- Spread a thin layer of peanut butter.
- Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).
Nutrition Facts : Calories 2434.1, Fat 0.2, Sodium 176.4, Carbohydrate 619, Sugar 541.1, Protein 10.8
KRISTI'S GF OLD FASHIONED PEANUT BUTTER COOKIES
Just like my grandmother used to make. Chewy in the middle and crunchy on the outside, would be PERFECT with a glass of milk or equivalent. :) See this site for more photos: http://crystalstair.wordpress.com/2008/08/12/recipe-kristis-gluten-free-old-fashioned-peanut-butter-cookies/
Provided by Kristi Waterworth
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your lovely oven to 350 degrees F.
- Cream the butter, shortening and sugars together until fats are nice and fluffy.
- Add egg and combine.
- Switch to your paddle attachment and add flours, xanthan gum, salt, baking soda and baking powder a little at a time until combined. Dough will be thick! Add peanut butter last and beat until smooth.
- Portion out dough into 1 oz (by weight) portions. Or, if you don't want to break out the scale, make 24 portions. Roll portion dough into a ball shape.
- On a plate or in a shallow bowl pour out about 1/2 cup granulated sugar. Roll the cookie dough balls in sugar until completely coated. Add more sugar as needed.
- Put sugared dough balls on an ungreased cookie sheet, leaving ample room for expansion. I got about 12 on an AirBake sheet. Flatten balls with tines of a fork, then turn 90 degrees and do it again to form a criss-cross pattern (try not to do this too hard or you'll have very flat, but chewy cookies).
- Bake for 10 minutes, being sure to rotate the cookies at 5 minutes to minimize burning. Allow to cool for 2 or 3 minutes on cookie sheet so cookies will set properly. Cool and devour.
Nutrition Facts : Calories 116.4, Fat 7, SaturatedFat 2.6, Cholesterol 15.1, Sodium 89.3, Carbohydrate 12.5, Fiber 0.5, Sugar 9.1, Protein 1.8
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 COOKIES
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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