Old Fashioned Peanut Butter Sour Cream Rocks Recipes

PEANUT BUTTER OLD FASHIONED

Steps:

• Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass.
• Combine the peanut butter with the rye and freeze overnight.
• Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
• Combine the honey and hot water in a container. Add the kosher salt and stir to combine.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
• DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork.
• BAKE 8 to 10 minute or until golden brown. Cool 5 minute Remove from baking sheets to wire racks; cool completely.

OLD FASHIONED PEANUT BUTTER SOUR CREAM ROCKS

Steps:

• cream peanut butter and shortening
• add sugar until light and fluffy
• add egg and sour cream
• sift dry ingredients
• add gradually to wet
• just enough to blend
• roll cookies into balls
• using about 1 tablesppon for each cookie
• flatten them out on ungreased baking sheet.
• bake at 350 for 10 minutes.

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 FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour and baking soda in small bowl. Set aside.
• BEAT butter, peanut butter, SPLENDA Sugar Blend for Baking, SPLENDA Brown Sugar Blend and vanilla extract in large bowl until creamy.
• Beat in egg. Gradually beat in flour mixture. Stir in morsels and walnuts.
• DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA Sugar Blend for Baking.
• BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.

DREAMSICLE-CREAMSICLE ON THE ROCKS!

Steps:

• Combine all ingredients in a cocktail shaker or small jar with lid.
• Shake to combine.
• Pour over crushed ice& serve.

OLD FASHIONED SOUR CREAM FUDGE CAKE

Steps:

• Cake: Preheat oven to 350 degF.
• Sift tog.
• flour, baking soda and salt, set aside.
• Cream butter, then add brown sugar and continue beating for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and chocolate.
• Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
• Add boiling water, blending well (batter will be thin).
• Pour into 2 greased and floured 9" round layer cake pans.
• Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans for 10 minutes; remove and finish cooling on racks.
• Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
• Blend; then beat at medium speed of electric mixer for 2 minutes.
• Chill until of spreading consistency.
• Carefully ice cake (cake crumb is very tender).
• You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.