Peanut Butter Spirals Recipes

PEANUT BUTTER SWIRLS

Steps:

• In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks.

FAT FREE PEANUT BUTTER BANANA SPIRALS

Steps:

• In a bowl, combine peanut butter, and yogurt and stir until smooth.
• In another bowl, place the bananas in a bowl, and add orange juice, and milk. Toss gently to coat.
• Spread 3 tablespoons peanut butter mixtureover each tortilla, leaving a 1/2 inch border.
• Arrange 1/3 cup banana slices in a single layer over the peanut butter mixture.
• Combine wheat germand cinnamon and spread over banana slices.
• Roll up, and slice each roll into 6 slices.

PB&J SPIRALS

Steps:

• Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape. , Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Serve warm.

PEANUT BUTTER-BANANA SPIRALS

Steps:

• 1. Combine yogurt and peanut butter, stirring until smooth. Drizzle orange juice over banana slices, tossing gently to coat. Spread peanut butter mixture over tortilla, leaving a 1/2 inch border. Arrange banana slices, in a single layer, over peanut butter mixture. Sprinkle wheat germ and cinnamon over banana slices. Roll up tortilla, cut into 3 pieces.

CHOCOLATE-SWIRLED PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

PECAN PHYLLO SPIRALS

Steps:

• Preheat the oven to 400°F.
• Combine the pecans, sugar, and cinnamon in a bowl.
• Unroll the phyllo dough, place on a flat surface, and separate out a stack of 12 sheets, gently lifting them off as a single unit. Cover the 12 sheets of phyllo with barely damp paper towels. (Be sure to cover the phyllo every time you take a sheet or it will dry out.) Return the remaining dough to its packaging, seal tightly, and refrigerate or freeze, depending on how soon you'll use it. Place a sheet of phyllo on a flat surface and brush with melted margarine. Continue the layering process with sheets of phyllo brushed with margarine until you have 4 phyllo sheets in the stack. Sprinkle one-third of the nut mixture over the phyllo dough, covering the entire surface, then roll the phyllo up tightly lengthwise, and brush with margarine. Place the roll seam side down, cut it into 3/4-to 1-inch pieces, and place the rolls flat in an ungreased 9 by 13-inch baking pan. Repeat the process with the remaining ingredients. Bake for 15 to 20 minutes, or until golden brown.
• Combine the honey and orange juice in a small bowl, stir until well combined, then pour the mixture over the rolls. Serve warm or at room temperature.
• I love cinnamon . . . or I thought I did. The name cinnamon refers to cinnamon from a tree grown in Ceylon; however, a related species, Cassia, is also often sold labeled as cinnamon. So even if you think you're buying real cinnamon, most of the powdered cinnamon sold in stores in the U.S. is actually cassia. But don't start screaming fraud just yet-they're very similar, with cassia just being stronger in flavor than cinnamon.

PEANUT BUTTER SPIRALS

Steps:

• Add the first 7 ingredients to a blender or food processor.
• Process until smooth.
• Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well.
• Add in chili oil or Tabasco sauce to taste if you want a spicier flavor.
• **note--the peanut butter sauce thickens as it stands. Mix in a little water if the dish sits awhile before serving, or before serving leftovers the next day.