Peanut Butter And Raisin Bran Pie Recipes

PEANUT BUTTER RAISIN BRAN COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars and egg until blended. Stir in flour, baking soda and baking powder. Stir in cereal.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.

PEANUT BUTTER AND RAISIN BRAN PIE

Steps:

• Preheat the oven to 375F.
• Line a baking sheet with parchment paper.
• In a small bowl, stir together the cereal and milk, set aside for a few minutes to soften.
• In a large bowl, stir together flour,brown sugar, baking powder, cinnamon and salt.
• Cut the butter into the flour mixture, I used my fingers to rub butter into the flour mixture, a pastry cutter can also be used- the mixture should look crumbly with small bits of butter distributed throughout the flour mixture.
• Using a light hand stir in the peanut butter until just combined.
• Stir the eggs and vanilla into the cereal mixture.
• Add the cereal mixture into the flour/butter mixture, stirring to combine.
• With lightly floured hands knead the peanuts into the scone dough.
• Again with lightly floured hands form the dough into a 9" circle, dough will be sticky, and place on the prepared baking sheet.
• Place in the oven for about 10 minutes, remove and score the dough using serrated knife into 8 wedges, place back in the oven and bake for about 20-22 minutes or until a toothpick inserted in center of a scones comes out clean.
• Remove baking sheet to a metal cooling rack and cool for 10 minutes.
• Re cut the wedges and cool completely before serving or storing in an airtight container.
• In a small bowl stir together the powdered sugar, peanut butter, honey, vanilla extract and cinnamon.
• Gradually whisk in the milk until the mixture looks like a glaze that can be spooned on the scones.
• Spoon the glaze evenly over the scones while still warm.

RAISIN PEANUT BUTTER BALLS

Steps:

• In a bowl, combine the first four ingredients; beat well. Add peanut butter and extract. Refrigerate for 30 minutes or until easy to handle. Shape into 3/4-in. balls.

NO-BAKE RAISIN BRAN BREAKFAST BARS

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

PEANUT BUTTER AND BRAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.

CINNAMON-RAISIN PEANUT BUTTER SANDWICH

Steps:

• In a small bowl, mix together peanut butter, honey, and cinnamon.
• Spread about 2 tablespoons of the peanut butter spread over one side of one slice of bread. Sprinkle 1 tablespoon raisins evenly over peanut butter, and place a slice of bread on top of the raisins to make a sandwich. Repeat with remaining ingredients.

PEANUT BUTTER & BRAN MUFFINS

Steps:

• In a bowl, mix the bran with the flour, the salt, the brown sugar, and the baking powder.
• In a separate bowl, blend peanut butter with the milk. Add the eggs and the melted butter. Mix well.
• Incorporate liquids into initial flour preparation. Blend in chocolate chip (if using).
• Pour into muffin tins. Bake at 400F for 15-20 minutes or until a cake tester comes out clean and muffins are golden.