| Frozen Peanut Butter Pies |
1-1/2 cups confectioners' sugar
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts
2 baked (8-inch) pie shells
Beat the confectioners' sugar and cream cheese in a mixer bowl until fluffy, scraping the bowl occasionally. Add the peanut butter.
Beat until mixed. Add the milk gradually, beating constantly until mixed. Fold in the whipped topping and peanuts.
Spoon into the pie shell.
Freeze for 15 to 30 minutes. Cut into slices. Top each slice with chocolate curls.
Hint: Prepare chocolate curls by pouring melted chocolate onto a waxed-paper-lined baking sheet. Spread the chocolate into a two- to three-inch strip. Let stand until the chocolate is cool and slightly sticky but not firm. Pull a vegetable peeler or knife slowly across the chocolate until a curl forms, allowing the chocolate to curl on top of the utensil. Transfer the curl with a wooden pick to a plate. Repeat the process with the remaining chocolate. Chill until just before serving.
SERVINGS: 6 - 8
| BORDEN CRACKER JACK |
4 quarts popped popcorn (or 2 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons butter
1 cup brown sugar
? cup light corn syrup
2 tablespoons molasses
? teaspoon salt
1. Preheat the oven to 250 degrees. Combine the popcorn and peanuts in a metal bowl, and place in the preheated oven. Mix all the remaining ingredients in a saucepan stirring over medium heat. Bring the mixture to a boil and cook for 20 to 25 minutes or until you notice the mixture turning a slightly darker brown.
2. Remove the popcorn and peanuts form the oven, and working quickly pour the caramel mixture in a fine stream over them. Then place back in the oven for 15 minutes. Mix well every 5 minutes, so that all of the popcorn is coated. Cool and store in a covered container to preserve freshness.
Makes 4 quarts.
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