PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME
An easy recipe for peanut butter fudge. This uses real peanut butter, not peanut butter chips.
Provided by Teresa
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Line a 9x13 inch pan with foil or parchment paper.
- In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 39.9 g, Cholesterol 3 mg, Fat 10 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 114.9 mg, Sugar 37.4 g
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
PEANUT BUTTER BUTTERCREAM
Use this recipe to make our Peanut Butter Whoopie Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
BAVARIAN CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
PEANUT BUTTER BAVARIAN CREME
This is really more of a pastry cream than a bavarian creme, but quite good. Can be served alone, like a mousse, or used as a cream in doughnuts or pastries. Cooking time does not include chilling time.
Provided by Cindy W.
Categories Dessert
Time 50m
Yield 2 cups (approximately), 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the egg yolks and the sugar in a medium size bowl. Add the cornstarch and the vanilla, and whisk thoroughly.
- Stir in scalded milk and transfer the mixture to a saucepan. Continuing whisking over low heat until the mixture begins to thicken.
- Pour mixture into a clean bowl. Add peanut butter and whisk to incorporate.
- Cover with plastic wrap and let cool completely.
- When cool, fold in chilled whipped cream and serve.
Nutrition Facts : Calories 428.9, Fat 34.4, SaturatedFat 17.5, Cholesterol 184.5, Sodium 130.6, Carbohydrate 24.1, Fiber 1, Sugar 14.2, Protein 8.5
PEANUT BUTTER CUSTARD
Make and share this Peanut Butter Custard recipe from Food.com.
Provided by Creation In Hope
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar, salt and peanut butter.
- Stir in eggs and milk until well blended.
- Slowly stir in boiling water, then vanilla.
- Ladle into well buttered custard cups. (6-8 cups).
- Sprinkle with nutmeg.
- Place cups in shallow pan.
- Fill with hot water to within 1 inch of top of cups.
- Bake in 325 degree oven about 40 minutes or until set.
Nutrition Facts :
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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PEANUT BUTTER POTS DE CREME - GIRL GONE GOURMET
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5/5 (3)Total Time 1 hr 15 minsCategory DessertsCalories 1461 per serving
- For this recipe you will need four 4-ounce ramekins Place them in a baking dish. Bring a kettle of water to a boil and set aside. You will use all of this to make a water bath when it’s time to cook the custards.
- In a medium pot heat the milk, cream, peanut butter, and chocolate over medium heat. Whisk until it’s all melted together and hot (but not boiling).
- While you’re waiting for the milk and cream mixture to heat, whisk together the egg yolks, sugar, honey, salt and vanilla in a large bowl. Once the milk mixture is hot, add about 1/2 cup to the egg mixture and stir. This will temper the eggs and slowly warm them so you can add all of the milk mixture without scrambling them. Repeat this with another 1/2 a cup of the milk mixture. Finally, pour all of the egg mixture into the pot with the rest of the milk mixture, turn the heat to medium and, stirring continuously, heat the mixture until it is at 140 degrees. Measure this with a candy thermometer.
- Pour the custard through a fine mesh strainer to remove any solids. Divide the custard evenly across the four ramekins. Carefully pour the water you boiled into the dish with the ramekins. Fill it about 3/4 of the way up the sides of the ramekins. Cover the baking dish with foil and place it in the oven. Bake them at 300 degrees for 30-45 minutes, or until set. They’ll still jiggle a bit when they are set, which is how you’ll know they’re done. Remove them from the oven and the baking dish to cool. Once at room temperature, cover them with plastic wrap and store them in the refridgerator to chill for at least four hours before serving. They will keep in the refridgerator for up to a week.
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