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Powdered Sugar Frostings / Peanut Butter Powdered Sugar Frosting / Chocolate Coffee Powdered Sugar Frosting / Chocolate DeLuxe Frosting
Powdered Sugar Frostings
(1) ~~mix~~ Work into the desired am't of Pd. sugar
as much Peanut butter as you want
smoothing it out with milk. Spread on cake
(2) Combine chocolate, Pd. sugar, & coffee to smooth
paste & spread between layers & on top.
(3.) Chocolate DeLuxe
Combine: 1 large egg, 2 cups sifted
pd sugar, ¼ t. salt, ⅓ C. soft shortening
2 sq. (2 oz.) unsweetened chocolate (melted)
Beat with rotary beater till fluffy
Card 1 Back: blank
---
# Powdered Sugar Frostings — Three Variations
---
# Peanut Butter Powdered Sugar Frosting
## Ingredients
- Powdered sugar, desired amount
- Peanut butter, to taste
- Milk, to smooth
## Instructions
1. Work peanut butter into the desired amount of powdered sugar.
2. Smooth out with milk to spreading consistency.
3. Spread on cake.
---
# Chocolate Coffee Powdered Sugar Frosting
## Ingredients
- Chocolate
- Powdered sugar
- Coffee
## Instructions
1. Combine chocolate, powdered sugar, and coffee to a smooth paste.
2. Spread between layers and on top of cake.
---
# Chocolate DeLuxe Frosting
## Ingredients
- 1 large egg
- 2 cups sifted powdered sugar
- 1/4 tsp salt
- 1/3 cup soft shortening
- 2 squares (2 oz.) unsweetened chocolate, melted
## Instructions
1. Combine egg, sifted powdered sugar, salt, soft shortening, and melted chocolate.
2. Beat with rotary beater until fluffy. -
Super Fudge
Card 1 Front:
Dear Barbara: I am a procrastinator!
But here is the recipe you wanted.
1 cup honey, 1 cup peanut butter,
heated in pan. Stir in quickly:
• 1 cup carob powder (a chocolate
substitute), i cup sesame seeds,
1 cup sunflower seed, a half cup
of shredded coconut and a ½ cup of
chopped dates. Pat into a greased
square (8 x 8) or (9 x 9) pan and
refrigerate to harden. Cut into
squares and keep refrigerated, if
possible.
PREVENTION magazine calls it
'Super Fudge' -- Other dried fruit
such as apricots or pears could
be substituted for the dates.
Raisins, too, maybe?
If you are interested in some of
these 'health nut' recipes, the
same magazine has brownies, cookies,
and other treats. I'd be glad to
lend it to you.
Mary Jo
Card 1 Back:
Hello!
---
# Super Fudge
*Recipe from the kitchen of Mary Jo — 1976*
## Ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup carob powder (a chocolate substitute)
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1/2 cup shredded coconut
- 1/2 cup chopped dates
## Instructions
1. Heat honey and peanut butter together in a pan.
2. Stir in quickly: carob powder, sesame seeds, sunflower seeds, shredded coconut, and chopped dates.
3. Pat into a greased 8x8 or 9x9 square pan.
4. Refrigerate to harden.
5. Cut into squares and keep refrigerated, if possible.
## Editor's Notes
- **"PREVENTION magazine"** — the sender attributes the recipe name "Super Fudge" to *Prevention* magazine, suggesting this is a recipe the sender found there and is passing along by memory or transcription rather than an original creation. -
Peanut Butter Cookies
Card 1 Front:
Peanut Butter Cookies
1/2 c. soft shortening (half butter)
1/2 c. peanut butter
1/2 c. gran. sugar
1/2 c. Br. sugar, packed
1 egg
1 1/4 c. flour
1/2 t. baking powder
3/4 t. soda
1/4 t. salt
Mix shortening, peanut butter, sugars, & egg thoroughly.
Measure flour by dip-level-pour method. Mix rest of
ingredients & stir in. Chill dough. Heat oven to 375°.
Roll dough into balls the size of large walnuts. Place 3"
apart on greased cookie sheet. Flatten with fork. Bake
10-12 min, or until set but not hard. Makes 3 doz 2 1/2" cookies
Card 1 Back: blank
---
# Peanut Butter Cookies
*Makes 3 dozen 2 1/2" cookies*
## Ingredients
- 1/2 cup soft shortening (half butter)
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
## Instructions
1. Mix shortening, peanut butter, sugars, and egg thoroughly.
2. Measure flour by dip-level-pour method. Mix rest of ingredients and stir in.
3. Chill dough.
4. Heat oven to 375°F.
5. Roll dough into balls the size of large walnuts.
6. Place 3" apart on greased cookie sheet.
7. Flatten with fork.
8. Bake 10–12 minutes, or until set but not hard. -
Chocolate No-Bake Cookies
Choc no bake cookies
1/2c butter
2c sugar
1/2c milk
4T cocoa
1/2c peanut butter
3 1/2c quick cook oats
2t vanilla
add 1st 4 ingredients
saucepan. Bring to roll-
ing boil for 1 min. Stir
in next 3 ingredients
drop on wax paper
Let cool and set
Card 1 Back:
S 50 36.9
Bldg #9
---
# Chocolate No-Bake Cookies
## Ingredients
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup milk
- 4 Tbsp cocoa
- 1/2 cup peanut butter
- 3 1/2 cups quick-cook oats
- 2 tsp vanilla
## Instructions
1. Add the first 4 ingredients (butter, sugar, milk, cocoa) to a saucepan.
2. Bring to a rolling boil and boil for 1 minute.
3. Stir in the next 3 ingredients (peanut butter, oats, vanilla).
4. Drop by spoonfuls onto wax paper.
5. Let cool and set. -
Peanut Butter Fudge
Peanut Butter Fudge
1 pint marshmallow cream
1 C chunk style peanut butter
1 tsp. vanilla
2 C sugar
⅔ C milk
Combine in a large, warm mixing bowl the
marshmallow cream, peanut butter & vanilla.
Combine sugar & milk in a heavy saucepan.
Cook sugar mixture to a soft ball stage; or till
candy thermometer registers 235°. Pour over
the peanut butter mixture. Stir till mixed.
Spread in a buttered 8 or 9-inch sq. pans.
Cool; cut into squares. Makes 1-inch sqs.
Card 1 Back: blank
---
# Peanut Butter Fudge
## Ingredients
- 1 pint marshmallow cream
- 1 cups chunk style peanut butter
- 1 tsp vanilla
- 2 cups sugar
- 2/3 cup milk
## Instructions
1. Combine in a large, warm mixing bowl the marshmallow cream, peanut butter, and vanilla.
2. Combine sugar and milk in a heavy saucepan.
3. Cook sugar mixture to a soft ball stage, or until candy thermometer registers 235°F.
4. Pour over the peanut butter mixture. Stir until mixed.
5. Spread in a buttered 8 or 9-inch square pan.
6. Cool; cut into squares. -
Elaines Peanut Butter Bars
Elaines Peanut Butter Bars
2 cubes soft margarine
1 2/3C. graham cracker crumbs
1 lb. powdered sugar
1½ c. crunchy peanut butter
1 lge. pkg. choc. chips
Mix first four ingredients. Press into large cake pan.
Melt choc. chips and frost.
Card 1 Back: blank
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# Elaines Peanut Butter Bars
## Ingredients
- 2 cubes soft margarine
- 1 2/3 cup graham cracker crumbs
- 1 lb. powdered sugar
- 1 1/2 cups crunchy peanut butter
- 1 large pkg. chocolate chips
## Instructions
1. Mix the first four ingredients (margarine, graham cracker crumbs, powdered sugar, and peanut butter) together.
2. Press the mixture into a large cake pan.
3. Melt the chocolate chips and frost the top of the bars.
4. Allow to set before cutting into bars. -
Peanut Butter Frosting
PEANUT BUTTER FROSTING THE TAMPA TRIBUNE
4 cups creamy peanut butter
1 pound confectioners sugar
7-8 tablespoons milk
1 teaspoon vanilla
Blend 1/3 of sugar with peanut butter. Alter-
nately add remaining sugar and milk. Add
vanilla. Spread on cake or cupcakes.
Card 1 Back: blank
---
# Peanut Butter Frosting
*The Tampa Tribune*
## Ingredients
- 4 cups creamy peanut butter
- 1 pound confectioners sugar
- 7–8 Tbsp milk
- 1 tsp vanilla
## Instructions
1. Blend 1/3 of the sugar with the peanut butter.
2. Alternately add the remaining sugar and milk.
3. Add vanilla.
4. Spread on cake or cupcakes. -
Peanut Butter Cake
PEANUT BUTTER CAKE THE TAMPA TRIBUNE
3 c. all-purpose flour ½ c. shortening
3 tsp. baking powder 1½ tsp. vanilla
½ tsp. salt 2¼ c. brown sugar
3/4 c. peanut butter 3 eggs
Mix four, baking powder and salt. Set aside.
Cream peanut butter, shortening and vanilla ex-
tract. Beat in brown sugar. Add eggs, one at
a time, beating well after each addition.
Then, alternately add dry ingredients and milk
to above mixture. Bake in 4 greased and floured
cake pans at 350 degrees for 20 minutes.
Card 1 Back:
Or bake until cake leaves sides of the pan.
Or pour batter into 36 cupcake liners. Frost
with Peanut Butter Frosting.
---
# Peanut Butter Cake
*The Tampa Tribune*
## Ingredients
- 3 c. all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. peanut butter
- 1/2 c. shortening
- 1 1/2 tsp. vanilla
- 2 1/4 c. brown sugar
- 3 eggs
- 1 c. Milk
## Instructions
1. Mix flour, baking powder, and salt. Set aside.
2. Cream peanut butter, shortening, and vanilla extract.
3. Beat in brown sugar.
4. Add eggs one at a time, beating well after each addition.
5. Alternately add dry ingredients and milk to the above mixture.
6. Bake in 4 greased and floured cake pans at 350°F for 20 minutes, or bake until cake leaves sides of the pan.
7. Alternatively, pour batter into 36 cupcake liners and bake accordingly.
8. Frost with Peanut Butter Frosting. -
Peanut Butter Fudge
PEANUT BUTTER FUDGE ST. PETERSBURG TIMES
1 cup margarine
½ cup creamy peanut butter (no substitute)
4 tablespoons unsweetened cocoa
1 tablespoon vanilla
1 1-pound box confectioners' sugar
½ cup chopped nuts (walnuts, pecans, peanuts)
or ½ cup coconut (optional)
Melt margarine and peanut butter over low heat.
Remove from heat; add cocoa and vanilla. Beat
in confectioners' sugar and nuts or coconut.
Press into buttered pan. When cool, cut into
squares.
Card 1 Back: blank
---
# Peanut Butter Fudge
*St. Petersburg Times*
## Ingredients
- 1 cup margarine
- 1/2 cup creamy peanut butter (no substitute)
- 4 Tbsp unsweetened cocoa
- 1 Tbsp vanilla
- 1 (1-pound) box confectioners' sugar
- 1/2 cup chopped nuts (walnuts, pecans, or peanuts), or 1/2 cup coconut (optional)
## Instructions
1. Melt margarine and peanut butter together over low heat.
2. Remove from heat; add cocoa and vanilla.
3. Beat in confectioners' sugar and nuts or coconut.
4. Press into a buttered pan.
5. When cool, cut into squares. -
No-Bake Peanut Butter Oatmeal Cookies
NO-BAKE PEANUT BUTTER OATMEAL COOKIES
ST. PETERSBURG TIMES
½ cup margarine
3 tablespoons unsweetened cocoa
2 cups sugar
½ cup evaporated milk
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla
Bring first four ingredients to a boil; boil for
1 minute. Remove from heat; add peanut butter,
oats and vanilla. Stir until it loses shine.
Drop by teaspoonfuls on waxed paper or into
Card 1 Back:
pan. Let dropped ones set for 10 minutes, the
pan cookies longer.
---
# No-Bake Peanut Butter Oatmeal Cookies
*St. Petersburg Times*
## Ingredients
- 1/2 cup margarine
- 3 Tbsp unsweetened cocoa
- 2 cups sugar
- 1/2 cup evaporated milk
- 1/2 cup crunchy peanut butter
- 3 cups quick-cooking oats
- 1 tsp vanilla
## Instructions
1. Combine margarine, cocoa, sugar, and evaporated milk in a saucepan. Bring to a boil; boil for 1 minute.
2. Remove from heat. Add peanut butter, oats, and vanilla.
3. Stir until the mixture loses its shine.
4. Drop by teaspoonfuls onto waxed paper, or spread into a pan.
5. Let dropped cookies set for 10 minutes; pan cookies will need longer to set. -
Irresistible Peanut Butter Cookies
IRRESISTIBLE PEANUT BUTTER COOKIES CRISCO
3/4 cup creamy peanut butter
½ cup Crisco shortening
1¼ cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1. Heat oven to 375 degrees.
Card 1 Back:
2. Combine peanut butter, Crisco, brown sugar,
milk and vanilla in large bowl. Beat at
medium speed of electric mixer untill well-
blended. Add egg. Beat just until blended.
3. Combine four, salt and baking soda. Add to
creamed mixture at low speed. Mix just un-
till blended. Drop by heaping teaspoonfuls
2 inches apart onto ungreased bakingsheet.
VARIATION: Flatten slightly in crisscross
pattern with tines of fork.
4. Bake at 375 degrees for 7-8 minutes, or until
set and just beginning to brown. Cool 2
minutes on baking sheet before removing to
cooling rack.
YIELD: THREE DOZEN COOKIES
---
# Irresistible Peanut Butter Cookies
*Recipe by Crisco*
*Yields three dozen cookies*
## Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup Crisco shortening
- 1 1/4 cups firmly packed brown sugar
- 3 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
## Instructions
1. Heat oven to 375°F.
2. Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
4. Bake at 375°F for 7–8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.
> **Variation:** Flatten slightly in crisscross pattern with tines of a fork. -
Oatmeal Peanut Butter Cookies
Card 1 Front:
OATMEAL PEANUT BUTTER COOKIES QUAKER
1½ cups firmly packed brown sugar
1 cup chunky peanut butter
3/4 cup margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups 3MINUTE BRAND QUICK OATS
1½ cups all-purpose flour
½ teaspoon baking soda
1 12-ounce package (2 cups) semisweet chocolate
pieces
4 teaspoons shortening
2/3 cup pecans
Card 1 Back:
In large mixer bowl beat brown sugar, peanut
butter and margarine until light and fluffy;
blend in water, egg and vanilla. Add oats, flour
and soda; mix well. Chill dough until firm (a-
bout 30 minutes). Form dough into 1-inch balls;
place on ungreased cookie sheets and flatten
slightly with the bottom of a glass dipped in
sugar. Bake at 350 degrees for 8-10 minutes.
Cool.
In heavy saucepan stir together chocolate
pieces and shortening over low heat until melt-
ed. Spread ½ teaspoon chocolate mixture on each
cookie. Sprinkle with pecans. Chill until set.
Makes about 5 dozen cookies.
---
# Oatmeal Peanut Butter Cookies
*Recipe by Quaker*
*Makes about 5 dozen cookies*
## Ingredients
- 1 1/2 cups firmly packed brown sugar
- 1 cup chunky peanut butter
- 3/4 cup margarine
- 1/3 cup water
- 1 egg
- 1 tsp vanilla
- 3 cups Quaker 3 Minute Brand Quick Oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 (12-ounce) package (2 cups) semisweet chocolate pieces
- 4 tsp shortening
- 2/3 cup pecans
## Instructions
1. In a large mixer bowl, beat brown sugar, peanut butter, and margarine until light and fluffy.
2. Blend in water, egg, and vanilla.
3. Add oats, flour, and baking soda; mix well.
4. Chill dough until firm, about 30 minutes.
5. Form dough into 1-inch balls; place on ungreased cookie sheets and flatten slightly with the bottom of a glass dipped in sugar.
6. Bake at 350°F for 8–10 minutes. Cool.
7. In a heavy saucepan, stir together chocolate pieces and shortening over low heat until melted.
8. Spread 1/2 tsp chocolate mixture on each cookie.
9. Sprinkle with pecans.
10. Chill until set.