Jokes1 min ago
Peanut butter
Can anyone give me ideas for peanut butter apart from the usual on toast with jam. I love it and would like to use it in a recipe. Smooth or crunchy don't mind.
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Hi Athley - good one, isn't it? I do tend to suggest it as its simple to search and always has some good ideas.
If you like to browse the recipes, have a look at www.chef2chef.com www. epicurious.com www.recipezarr.com and www.recipelink.com
All have some really good results from searches in case you just get stuck with an ingredient.
I'd add that if you get stuck with any conversions from US measures etc, go to: http://www.thefoody.com and use the simple conversion machine there. Also has good UK food news, recipes, seasonal charts and useful links.
Enjoy.........
If you like to browse the recipes, have a look at www.chef2chef.com www. epicurious.com www.recipezarr.com and www.recipelink.com
All have some really good results from searches in case you just get stuck with an ingredient.
I'd add that if you get stuck with any conversions from US measures etc, go to: http://www.thefoody.com and use the simple conversion machine there. Also has good UK food news, recipes, seasonal charts and useful links.
Enjoy.........
Hi again Athley!!!
My Mother used to make this once in a while and even though it is super quick and easy - everyone loved it!
Bake in a rectangular pan - 1 Duncan Hines White Cake Mix according to package directions. Allow it to cool. Frost with the following frosting/icing - using the Peanut Butter Option at the end - although it seems to me she used more peanut butter than they say - I say just keep mixing it in until it tastes right to you:)
Basic Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 teaspoons vanilla extract
About 2 tablespoon milk
With an electric mixer at low speed, mix the powdered sugar and butter together. Once combined, add vanilla and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
To frost a cake, first brush away any loose crumbs from cooled cake. If frosting layers, place the bottom layer rounded side down on a plate. Spread about 1/3 cup of frosting to with 1/2-inch of cake's edge. Place the top layer rounded side up. Coat the side of the cake first with a thin layer of frosting to seal in the crumbs, then frost the side making a rim about 1/4-inch high around the top. Finally, spread remaining frosting on top, just to the frosting-made rim.
Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.
Variations:
Browned Butter Frosting: Heat butter (not margarine) over medium heat until delicate brown; cool. Mix melted butter with the powdered sugar.
Citrus Frosting: Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.
Maple-Nut Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Site in 1/4 cup finely chopped nuts (toasted, if desired).
Peanut Butter Frosting: Substitute peanut
My Mother used to make this once in a while and even though it is super quick and easy - everyone loved it!
Bake in a rectangular pan - 1 Duncan Hines White Cake Mix according to package directions. Allow it to cool. Frost with the following frosting/icing - using the Peanut Butter Option at the end - although it seems to me she used more peanut butter than they say - I say just keep mixing it in until it tastes right to you:)
Basic Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 teaspoons vanilla extract
About 2 tablespoon milk
With an electric mixer at low speed, mix the powdered sugar and butter together. Once combined, add vanilla and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
To frost a cake, first brush away any loose crumbs from cooled cake. If frosting layers, place the bottom layer rounded side down on a plate. Spread about 1/3 cup of frosting to with 1/2-inch of cake's edge. Place the top layer rounded side up. Coat the side of the cake first with a thin layer of frosting to seal in the crumbs, then frost the side making a rim about 1/4-inch high around the top. Finally, spread remaining frosting on top, just to the frosting-made rim.
Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.
Variations:
Browned Butter Frosting: Heat butter (not margarine) over medium heat until delicate brown; cool. Mix melted butter with the powdered sugar.
Citrus Frosting: Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.
Maple-Nut Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Site in 1/4 cup finely chopped nuts (toasted, if desired).
Peanut Butter Frosting: Substitute peanut
Can't believe it cut it off!!
Peanut Butter Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 to 1/3 cup.
Here we also make peanut butter and banana sandwiches on fresh (no nutritional value) white bread - like Wonder Bread or something. Just spread on the peanut butter and slice the banana on it.
Peanut Butter Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 to 1/3 cup.
Here we also make peanut butter and banana sandwiches on fresh (no nutritional value) white bread - like Wonder Bread or something. Just spread on the peanut butter and slice the banana on it.
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