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 Clusters

1 bag milk chocolate chips
1 can salted peanuts

Instructions:Melt choclate in microwave for 1-2 minutes.
Stir in peanuts.
Drop spoon size on wax paper.
Refrigerate.

Comments
This is better then store bought clusters. You can use any type on chips and nuts. For chocolate buy good brand of milk chocolate.

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Honey Peanut Brittle

2 cups (475 ml) sugar
1 cup (225 ml) honey
1 tbsp (15 ml). butter
1 cup (225 ml) water
1/8 tsp (1 ml). salt
2 cups (475 ml) roasted peanuts

Instructions:Put sugar, honey, salt, and water in saucepan over medium heat.
Stir until sugar is dissolved.
Cook to 300 degrees (150 C.) on a candy thermometer.
Remove from heat.
Add butter and peanuts and stir just enough to mix thoroughly.
Pour out onto a well buttered marble slab or baking sheet.
Should be spread into a thin layer.
Allow to cool completely and break into irregular pieces.

Comments
I like to give this away at Christmas time on candy dishes.

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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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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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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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