4 cups granulated sugar
1 cup milk
2 cups peanut butter
1 tablespoon butter
1 tablespoon vanilla extract
Prepare a 9×11 glass dish by buttering the bottom.
In heavy bottom sauce pan combine sugar and milk. Measure and set aside remaining ingredients.
Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer – softball stage) I use a stop watch. Remove from heat.
Stir in remaining ingredients till all melted and smooth. Pour into prepared dish and refrigerate until firm.
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root (minced)
1 1/2 tablespoons minced garlic
5 cups green cabbage (thinly sliced)
2 cups red cabbage (thinly sliced)
2 cups napa cabbage (shredded)
2 red bell pepper (thinly sliced)
2 carrots (julienned)
6 green onions (chopped)
1/2 cups chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
1 cup water
1/2 cup vegetable oil
1 stick butter
1/2 cup peanut butter
2 cups flour
2 cups sugar
1 tsp baking soda
2 beaten eggs
1 tsp vanilla
1/2 cup milk
In a sauce pan, stir together first 4 ingredients and heat until melted. Remove from heat and add the remaining ingredients. Mix well so that flour is really blended in well. Pour into a greased jelly roll pan, and bake at 375° for 20 minutes.
In a pan, stir and heat until melted:
1 stick butter
1/3 cup milk
1/2 cup peanut butter
Add enough powdered sugar to make the frosting as thick as you like. Pour over cake & spread.
1 1/2 cups chocolate graham cracker squares, finely crushed
1/2 cup butter, melted
2 tablespoons sugar
2 8 ounce packages cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
1 egg, lightly beaten
1 1/2 cups semisweet chocolate pieces
2 tablespoons milk
1/2 teaspoon vanilla
2 eggs, lightly beaten
Preheat oven to 300 degrees F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 cup sugar until combined. Fold in the one lightly beaten egg; set aside.
In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth. Stir in milk and vanilla. Fold in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Evenly spread remaining chocolate mixture over peanut butter layer.
Bake about 45 minutes or until top is set when gently shaken. The outer 2 inches of the top will be slightly puffed and dry-looking; the center will look darker and wet. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts.