Apple Butter Barbecue Sauce

1 8 oz (224 grm). can tomato sauce
1/2 cup (125 ml) apple butter
1 tbsp (15 ml) picka-peppa sauce or worcestershire sauce

Instructions:In a small saucepan combine all ingredients.
Bring just to boiling.
Brush sauce onto burgers to last 10 mins of grilling.
Heat any remaining sauce just til bubbly; serve with burgers.

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Apple Butter Cookies

1/4 cup (60 ml) butter or margarine, softened
1 cup (225 ml) packed brown sugar
1 egg
1/2 cup (125 ml) quick cooking oats
1/2 cup (125 ml) apple butter
1 cup (225 ml) all-purpose flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) baking powder
1/2 teaspooon salt
2 tbsp (30 ml) milk
1/2 cup (125 ml) nuts, chopped
1/2 cup (125 ml) raisins

Instructions:In a mixing bowl, cream butter and sugar.
Beat in egg, oats, and apple butter.
Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended.
Stir in nuts and raisins.
Chill well and drop by tspfuls onto a lightly greased cookie sheet.
Bake at 350 degrees (175 C.) for 15 minutes.

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Peanut Butter Big Cookies

1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda

Instructions:1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla and salt together in large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product. (http://www.topsecretrecipes.com)
Makes 14 to 16 cookies.

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Peanut Butter Fudge

2 cups (475 ml) of white sugar
1 cup (225 ml) of milk
2 tbsp (30 ml) of butter
1/2 cup (125 ml) of peanut butter
Instructions:Boil sugar, milk, and butter to a soft ball stage.
Remove from heat, and add peanut butter.
Beat with electric mixer.
Pour into butter pan, and cool in fridge.

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Peanut Butter Cups

12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Instructions:1. Cut the top half off of the muffin cups so that they are shallower.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate or it'll seize up on you like day old Carolina roof tar.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
8. Finally, remember to take the paper off the outside of the peanut butter cups before eating them. (http://www.topsecretrecipes.com)
Makes 12 candies.

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Peanut Butter Candy

1 egg white
1/2 tsp (2 ml) grated orange rind
2 tsp (10 ml) lemon juice
Dash salt
2 cups (475 ml) sifted powdered sugar, firmly packed
2 tbsp (30 ml) powdered sugar
1/4 cup (60 ml) soft peanut butter
Instructions:Beat egg white until stiff.
Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended.
Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixture out onto this.
Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
Roll the sheet up like a jelly roll and wrap it in the waxed paper.
Lay the wrapped roll on a piece of cardboard to keep it straight and chill in the refrigerator for 1 hour, then transfer to a covered candy box.
When ready to serve, cut in slices 1/4 inch thick.

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Peanut Butter Fudge

2 granulated sugar
2/3 cup (150 ml) milk
2 tbsp (30 ml) light corn syrup
1 tbsp (15 ml) butter
1 tsp (5 ml) vanilla flavoring
1/2 cup (125 ml) peanut butter

Instructions:Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 234 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (This is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.

Comments
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Chocolate Chips just before pouring into the buttered pan. This came from my sister, Gail Lewis, in Bowling Green, Kentucky. She got it out of an old Hershey cocoa recipe book that she has used so much it is about to fall apart.

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Butter Creme Mints

4 T butter, softened
3 T sweetened condensed milk
4 cups (950 ml) Powdered Sugar
1/2 tsp (2 ml) spearmint flavoring
2 drops green food coloring or color of choice
granulated sugar
Rubber Candy Molds
Instructions:Blend softened butter and condensed milk together.
Gradually add powdered sugar until mixture becomes stiff.
Add flavoring and coloring a little at a time to reach desired color and taste.
Roll into small balls.
Roll balls into granulated sugar.
Press ball into candy mold (rubber type).
Unmold at once.
Makes about 90 candies.
For use later: Quick freeze on a cookie sheet.
Place between layers of waxed paper in an airtight container.
Better when made ahead a week or two.
Enjoy!

Comments
Real easy to do and real tasty too!

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Apple Butter Cheesecake

2 8 oz (224 grm). packages cream cheese
2/3 cup (150 ml) McCutcheon's apple butter or any McCutcheon's fruit
2 eggs
1 graham cracker crust
whipped cream or topping, optional
chopped walnuts, optional

Instructions:Blend softened cream cheese and apple butter until smooth.
Add eggs and blend well.
Pour mixture into crust and bake at 350 degrees (175 C.) for 40 minutes.
Cool completely.
Spread top with a thin layer of apple butter.
If desired serve with whipped topping and chopped walnuts.

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Peanut Butter Icing

Serves/Makes:Frosts a 2-layer cake

Ingredients
1 box confectioners sugar
1/3 cup (80 ml) creamy peanut butter
1 stick butter - room temperature
1 tsp (5 ml) vanilla
3 tbsp (45 ml) milk or more

Instructions:Combine all ingredients.
Beat together until creamy.
Add a little more milk as needed.

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Butter Pound Cake

1 lb (.5 kg). butter
3 cups (700 ml) sugar
6 eggs
3-1/2 cups (825 ml) all purpose flour
1 tsp (5 ml). vanilla
1 cup (225 ml) buttermilk

Instructions:Grease and flour tube pan.
Cream butter and sugar well.
Add eggs one at a time, beating well after each one.
Then add the dry ingredients one at a time, mixing in a third of the buttermilk after each one.
Bake in tube pan at 350 for one hour and 25 min.

Comments
It is imporant to beat very well when it says to beat. The beating is how the cake rises. When it says add the dry ingredients one at a time that would be the flour one cup at a time. I've tried baking many pound cakes and this is the best. Sara Lee comes in second and Martha White mix in a pouch would be third.

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Peanut Butter Cake with Carmel Frosting

1/2 cup (125 ml) shortening
1 cup (225 ml) peanut butter
1 cup (225 ml) sugar
2 eggs, well beaten
1-1/2 cups (350 ml) all purpose flour
1/2 tsp (2 ml). salt
3 tsps. baking powder
1 cup (225 ml) milk
1/2 tsp (2 ml). vanilla flavoring
Carmel Frosting:
2 cups (475 ml) brown sugar
2 tbsp (30 ml) Butter
6 tbsp (90 ml) heavy cream
1 cup (225 ml) powdered sugar

Instructions:Cream shortening, gradually add peanut butter and cream until smooth.
Add sugar, and cream until mixture is light and fluffy.
Add well beaten eggs and mix well.
Combine all dry indredients and add to the creamed mixture alternating with the milk.
Stir in the Vanilla flavoring.
Spoon mixture into 2 greased 9" cake pans and bake at 375 degrees (200 C.) for 25 mins. or until cake pulls away from the sides of the pan.
Cool and Frost with Carmel Frosting.
Carmel Frosting:
Combine brown sugar, butter and cream, in a heavy sauce pan, cook until bubbles form around edges of the pan.
Remove from heat and add the powdered sugar, beating well.
Cool before spreading on the cake.

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Apple Butter Muffins

2 cups (475 ml) flour
3/4 cup (175 ml) brown sugar
1-1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) salt
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) ginger
3/4 cup (175 ml) apple butter
1/2 cup (125 ml) butter or margarine, melted and cooled
1/4 cup (60 ml) skim milk
2 eggs, lightly beaten
3 tbsp (45 ml) honey
1 tsp (5 ml) vanilla
1/2 cup (125 ml) raisins, optional

Instructions:Preheat oven to 400 degrees (200 C.).
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes).
Fold in raisins with as few strokes as possible.
Spoon batter into muffin 12 cups (2825 ml) (if you don't use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean.
Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin--Do *not* let muffins cool completely in the tin.

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