Best Amish Peanut Butter Recipes

AMISH PEANUT BUTTER

Steps:

• In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.

AMISH PEANUT BUTTER SPREAD

Steps:

• 1. Combine all in mixing bowl. Traditionally, this is left out at room temp on the counter in a squeeze bottle with the end snipped a bit larger, but you could certainly store it in a glass jar.

AMISH PEANUT BUTTER SPREAD

Steps:

• Whip all together till well mixed.
• Enjoy on hot bread, pancakes, waffles or with fresh fruit like apples (or just your spoon!).

AMISH PEANUT BUTTER FUDGE

Steps:

• 1. In heavy sauce pan boil sugar and milk to soft ball stage.
• 2. Take off heat and add peanut butter. Poutr into a buttered pan to cool. cut and serve

AMISH PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. cream the butter,peanut butter,sugar,eggs,vanilla mixs it up
• 2. then in a large bowel combine the flour,baking soda,salt
• 3. slowly add the flour mixture to step one when it is all mixs up
• 4. add the oats and the chocolate chip
• 5. preheat oven at 350
• 6. on a cookie sheet (you can spary it if u want to)
• 7. drop a spoonfull on the cookie sheet bake for 10 to 12 mins
• 8. let it cool for a few mins on cookie sheet then transfer it on a cooling rack

AMISH PEANUT BUTTER

Steps:

• In large saucepan over medium heat, combine brown sugar, water, corn syrup and maple syrup. Stir until mixture comes to a boil. Remove from heat; let cool to about 15 minutes.
• In a large bowl, combine peanut butter and marshmallow fluff. Add cooled sugar mixture gradually and stir until it's smooth and combined well. Pour into air tight containers.

AMISH COUNTRY PEANUT BUTTER FUDGE

Steps:

• Butter a loaf pan.
• Place peanut butter chips into a medium bowl.
• In a heavy 3-quart saucepan, combine sugar, marshmallow creme, evap. milk and butter. Cook over med. heat, stirring constantly, until mixture boils; boil and stir 5 mins.
• Remove from heat; stir in vanilla.
• Immediately stir mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Cool completely.
• Remove from pan; place on cutting board. Cut into 1" squares. Store tightly covered. About 5 dozen pieces or about 2 pounds of candy.

AMISH PEANUT BUTTER

Steps:

• Mix all ingredients together in a large bowl.
• Store in a covered container in the refrigerator.
• Yields approximately 8 cups.

AMISH PEANUT BUTTER

Steps:

• In a mixing bowl, stir all the ingredients together till combined.
• Place in a covered container.
• Store in refrigerator.
• Bring to room temperature to serve as a bread spread or ice cream topper.

AMISH PEANUT BUTTER JELLY

Steps:

• Mix peanut butter and King syrup until smooth and easily spreadable.

AMISH PEANUT BUTTER PIE

Steps:

• For the graham cracker crust. Preheat oven to 325F. Mix the graham crumbs with the ground almonds. Melt the butter and add, mixing well. Press into a the base of a 9" pie plate. Bake in the oven for 10 min. Cool.
• In a small bowl whisk together the cornstarch, salt, 1 cup milk, egg yolks and vanilla until smooth, set aside.
• Heat the remaining 3 cups of milk, butter, peanut butter and sugar in a medium saucepan until just before boiling. Add a cup of the hot milk mixture to the cornstarch mixture, slowly while whisking and then add it to the rest of the hot milk, slowly while whisking. Continue to heat until mixture thickens. Remove from heat and let cool and then chill with plastic wrap directly onto the pudding to prevent a skin.
• Mix powdered sugar and peanut butter together using a mixer until crumbs form.
• When pie crust and pudding is cooled, add a layer of crumbs to the crust, reserving just over half. Add the pudding into the pie shell. Place on another layer of crumbs, reserving some for the topping. Top with the whipped topping and the reserved crumbs. Let cool further and then serve.