Peanut Butter Bars 1-1/2 cups rolled oats 1/2 teaspoon salt 14 ounce can sweetened condensed milk 1/2 teaspoon vanilla 1/2 cup crunchy or plain peanut butter 1 cup peanut butter chips* Preheat oven to 350 degrees F. Grease an 8-in square baking pan. Mix oats, salt, milk and vanilla. Stir in peanut butter and chips. Press into prepared baking pan. Bake for 35 minutes. Remove to rack to cool completely. Makes 9 large or 16 medium-sized bar cookies. Peanut Butter Delight Cake CAKE * Crisco® Flour No-Stick Spray * 3/4 cup Crisco® Butter Shortening or Crisco® Butter Shortening Sticks * 3/4 cup Jif® Creamy Peanut Butter * 1 cup granulated sugar * 1/2 cup firmly packed brown sugar * 1 1/2 teaspoons vanilla extract * 3 large eggs * 2 3/4 cups Pillsbury BEST® All Purpose Flour * 2 teaspoons baking powder * 1 teaspoon baking soda * 1/2 teaspoon salt * 1 cup buttermilk * 3/4 cup chocolate syrup * * GLAZE: * 1 cup powdered sugar * 1/4 cup chocolate syrup * 1 teaspoon vanilla extract * Water, as needed * 3 tablespoons chopped dry roasted peanuts DIRECTIONS 1. Heat oven to 350 degrees F. Coat 10-inch (12-cup) bundt pan lightly with no-stick cooking spray. 2. In the bowl of an electric mixer beat shortening, peanut butter, sugar and brown sugar on low speed until creamy. Add vanilla and eggs, 1 at a time, beating well after each addition. 3. In medium bowl combine flour, baking powder, baking soda and salt. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended. Spoon 2 cups batter into medium bowl. Stir in 3/4 cup chocolate syrup. Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix. 4. Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cake will rise, then fall during baking. Place cake, fluted side up, on serving plate. Cool completely. 5. In a small bowl blend powdered sugar, 1/4 cup chocolate syrup and vanilla. Add water, a few drops at a time, until glaze is of desired consistency. Spoon over top of cake. Sprinkle with nuts. OLD FASHIONED PEANUT BUTTER COOKIES 1/2 cup sweet butter -- at room temperature 1/2 cup each sugar and brown sugar 1 egg 1 cup smooth pure peanut butter 1/2 teaspoon vanilla 1/2 teaspoon each salt and baking soda 1 1/2 cups sifted flour Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla. With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden. For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate. Yield: 5 dozen Honey-Peanut Squares Makes:36 squares 1/2 cup sugar 1/2 cup honey or light corn syrup 1/2 cup peanut butter 3 cups Cheerios® cereal 1/2 cup salted peanuts 1. Butter 9-inch square pan. In 3-quart saucepan, heat sugar and honey just to boiling over medium heat, stirring occasionally. Remove from heat. 2. Stir in peanut butter until smooth. Stir in cereal and peanuts until evenly coated. 3. Press evenly in pan, using buttered back of spoon. Cool 1 hour. For squares, cut into 6 rows by 6 rows. Store loosely covered. Orange Peanut Butter Cake 2 2/3 c Sifted flour 1 c Granulated sugar 2 ts Baking soda 3/4 ts Cinnamon 1/4 ts Salt 2/3 c Brown sugar, packed 1 c Peanut butter 2 Eggs, large 1 1/3 c Fresh orange juice 1 Orange 1/3 c Brown sugar, packed Sift together flour, granulated sugar, baking soda, cinnamon, and salt into large bowl. Add 2/3 cup brown sugar, peanut butter, eggs, and orange juice. Stir gently to mix, then beat about 100 times until batter is smooth. (Or, beat at medium speed with electric mixer until batter is smooth.) Grate 1 tbsp of peel from orange. Peel orange, cut into fine pieces and drain. Stir orange pieces and peel into batter. Pour batter into greased and floured 13x9x2 in cake pan. Sprinkle 1/3 cup brown sugar evenly over top of batter. Bake at 325 for 45 to 50 minutes, until cake tests done. Cake is done if springs back when touch lightly in center. Serve warm or cool. Peanut Butter Cake 1 c Shortening 1 c Brown sugar 1 c Sugar 1 c Peanut butter 3 Eggs 3/4 c Milk 2 ts Vanilla 1 ts Salt 1/2 ts Baking soda 2 c Flour Preheat oven to 350 degrees. Cream shortening, sugars, and peanut butter. Add eggs, milk and vanilla. Add salt, baking soda, and flour. Place in 2 9" layer cake pans and bake until done.Frost with your favorite frosting. Peanut Butter and Jelly Cake 2 1/2 c Flour, all-purpose 2/3 c Sugar 4 ts Baking powder 1/2 ts Salt 1 c Sugar, brown 1/3 c Shortening 1/3 c Peanut butter 1 1/4 c Milk 3 Eggs 1 ts Vanilla extract 1/4 c Peanut butter (layer) 1/2 c Jelly, red (layer) FLUFFY FROSTING 3/4 c Sugar 1/4 c Corn syrup, light 2 tb Water 2 Egg whites 1/4 ts Salt 1/4 ts Cream of tartar 1 ts Vanilla extract Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat unitl frosting holds deep swirls. Peanut Butter Muffins 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup peanut butter 3 tablespoons cold butter or margarine -- divided 2 eggs 1 cup milk cinnamon-sugar jelly -- optional In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.