Yields: 2 cups
Cooking Time: 5 min
What You’ll Need:
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon butter
• 2 tablespoons corn syrup
• 3/4 cup peanut butter
• 1/2 cup marshmallow creme
• 1/2 teaspoon vanilla extract
What To Do:
1.In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil.
2.Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat.
3. Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator.
- 1 1/2 cups butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 3 1/2 cups flour
- colored sugar or sprinkles (optional)
- gel food coloring (optional)
Preheat oven to 375 degrees.
In a large mixing bowl, beat sugar and butter at medium speed until creamy.
Add egg and vanilla; beat well, scraping the sides of the bowl as needed.
Add the flour and mix on low speed until just combined. (Dough will be soft, do not refrigerate!)
Fit the cookie press with desired disk and fill with dough.
Press dough onto cookie sheet lined with a silicon baking mat.
Decorate cookies with sugar or sprinkles as desired.
Bake for 8-10 minutes, or until very lightly golden brown.
Allow to cool for two minutes before transferring to a cooling rack. Repeat with remaining dough.
- Add the gel food coloring after the dough is combined if you wish to add color, but be careful not to over-mix.
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract
3 large eggs
1 1/2 cups buttermilk
Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the dry ingredients alternately with the buttermilk.
Always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
4 egg whites
¼ tsp cream of tarter
2 tsp vanilla extract
1 1/4 cups sugar
½ cup corn syrup
1/4 cup water
Note: any good vanilla frosting is great on this cake
1(3oz. package Cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 tsp. vanilla
1 tsp. lemon juice
fresh fruit of your choice
Mix together use on fruit chill left overs.