PEANUT BUTTER SHEET CAKE RECIPE: HOW TO MAKE IT
I received this recipe from a minister's wife, and my family loves it. —Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 24 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 33g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
ROOT BEER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.—Violette Bawden, West Valley City, Utah
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.
Nutrition Facts : Calories 130 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 18g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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