Time 1h20m Yield 10 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan. Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan. Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.
Time 4h15m Yield Makes 8 servings. Number Of Ingredients 3 Steps:
Place Topping Pouch in large bowl of boiling water; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix and margarine in medium bowl until crumbs are evenly moistened. Press half of the crumbs firmly onto bottom of prepared pan; reserve remaining crumbs. Pour cold milk into medium bowl. Add Filling Mix and Peanut Butter. Beat with electric mixer on low speed until blended. Beat on high speed 3 min. (Do not underbeat.) Spoon half of the filling mixture over crust in pan. Remove topping pouch from water. Shake vigorously 1 min. or until topping is no longer lumpy. Squeeze half of the topping over filling in pan. Repeat layers of remaining crumbs, filling and topping. Freeze 4 hours or overnight. To serve, lift dessert from pan using foil handles; remove foil. Let dessert stand at room temperature 10 min. before serving for easier slicing.
Time 5m Yield 1 sandwich Number Of Ingredients 4 Steps:
Put 1 TB (or more) of peanut butter on each slice of bread. Add bologna to one slice of bread. Squirt on as much mustard as you desire. Top with second slice of bread. Enjoy!
Time 1h5m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray. Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan. Bake for 50 to 55 minutes. Cool before slicing.
Time 1h5m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray. Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan. Bake for 50 to 55 minutes. Cool before slicing.
Time 50m Yield 1 loaf, 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Sift together the flour, baking powder, salt and baking soda and set aside. Cream together the shortening and peanut butter; then add the sugar gradually while creaming – continue to cream until light a fluffy. Add eggs and beat well. Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread. Spoon batter into well greased loaf pan 8x4x3. Bake for 35-45 minutes or until pick inserted in the center comes out clean.
Time 3h10m Yield 1 loaf Number Of Ingredients 6 Steps:
Place ingredients in machine in the order suggested by the manufacturer. Operate machine on regular setting for 1-1/2 pound loaf. This recipe can also be made with rapid or delayed time bake cycles.
Time 1h5m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray. Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan. Bake for 50 to 55 minutes. Cool before slicing.
Time 1h5m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray. Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan. Bake for 50 to 55 minutes. Cool before slicing.
Time 1h15m Yield 1 loaf Number Of Ingredients 11 Steps:
Preheat oven to 350°, grease a 9-inch loaf pan. Spread 3 tablespoons of the butter over the bottom of the pan; cover with 1/4 cup brown sugar and chopped peanuts. Whisk the flour, soda, baking powder, and salt together. Melt the remaining 2 tablespoons of butter with the peanut butter. Beat the egg until frothy and beat in the 1 cup brown sugar gradually; stir in the peanut butter mixture and the buttermilk. Mix this liquid mixture with the dry ingredients but do not beat; pour the batter over the brown sugar topping and bake 1 hour. Cool in the pan 10 minutes, then invert on a rack.
