PEANUT BUTTER DIVINITY ROLL
Loved these as a kid. Mom called them pinwheels. She stopped making them, lost the recipe I guess. So it took a while for me to get it right.
Provided by LUNAWOLVIN
Categories Desserts Candy Recipes Divinity Recipes
Time 35m
Yield 40
Number Of Ingredients 6
Steps:
- Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 17.5 g, Fat 1.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 21 mg, Sugar 14.4 g
EASY PEANUT BUTTER ROLL
I love a good peanut butter roll. This recipe is quick and easy. It's a potato candy without the potato! My husband loves it.
Provided by ginger skaggs
Categories Other Snacks
Time 20m
Number Of Ingredients 3
Steps:
- 1. Empty can of frosting into a bowl.
- 2. Add enough powdered sugar to make a soft dough, a little on the sticky side.
- 3. Using more powdered sugar, sprinkle a large piece of wax paper.
- 4. Add frosting mixture and knead until it reaches a true soft dough.
- 5. Roll out to desired thickness.
- 6. Spread with peanut butter.
- 7. Roll up to make a log. Roll log in wax paper and refrigerate until chilled then cut into pieces.
- 8. I don't chill mine-for some reason it disappears before it gets to the frig. Also do not use too much powdered sugar when rolling it out. It will dry out the dough and make it crack. enjoy!
OLD FASHION PEANUT BUTTER ROLL
Make and share this Old Fashion Peanut Butter Roll recipe from Food.com.
Provided by Mom of Cameron
Categories Candy
Time 30m
Yield 1 roll
Number Of Ingredients 5
Steps:
- First beat 3 egg whites until stiff.
- Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
- Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
- Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
- Pour onto powdered sugar and roll thin.
- Spread a thin layer of peanut butter.
- Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).
Nutrition Facts : Calories 2434.1, Fat 0.2, Sodium 176.4, Carbohydrate 619, Sugar 541.1, Protein 10.8
MOMS PEANUT BUTTER ROLL
This is a recipe handed down through my family from generations, it seems only people from Kentucky seem to know what Peanut butter roll is.
Provided by jlgiller
Categories Candy
Time 40m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a sauce pan mix sugar, corn syrup, water and salt to a boil, stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer. While mixture is cooking beat egg whites until peaks form, once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Add vanilla, This is when your kitchen aid is your best friend. Continue mixing until the shinny look is no longer on the mixture and has cooled some. Place wax paper out and put some conf sugar on the paper, place the mixture on the was paper and roll out with a rolling pin into a rectangle, spread peanut butter on the white mixture, use the edge of the wax paper to roll into a long roll, allow to cool some more then slice.
Nutrition Facts : Calories 192.4, Fat 5.4, SaturatedFat 1.1, Sodium 67.5, Carbohydrate 35.1, Fiber 0.6, Sugar 30.3, Protein 3.1
PEANUT BUTTER ROLL
This is an old favorite. It is a nice addition to a cookie tray. Although the instructions say to form it into a roll, I have made it as a square in an 8x8-inch pan as well.
Provided by GaylaV
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
- Stir the cereals into the above mixture.
- Form into a long roll (grease your hands).
- Cut pieces about 1/2 inch to serve.
- Enjoy!
Nutrition Facts : Calories 151.5, Fat 5.5, SaturatedFat 1.1, Sodium 92.2, Carbohydrate 24.9, Fiber 0.7, Sugar 13.7, Protein 3
PEANUT BUTTER-CHOCOLATE CAKE ROLLS
Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cake rolls (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.
Nutrition Facts :
PEANUT BUTTER CUTOUT COOKIES
I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.
Nutrition Facts : Calories 151 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED KENTUCKY PEANUT BUTTER ROLL
My grown children say the holidays are just not the same if I do not make this candy. It may take a couple of times making this to master it, but friends it's well worth it!!!!
Provided by Lisa Kelly
Categories Candies
Time 55m
Number Of Ingredients 7
Steps:
- 1. First beat the 3 egg whites until stiff. Next prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar. Next mix all ingredients except vanilla, egg whites, and peanut butter in a large pot and boil. Stirring continuously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla. Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream. Pour onto powdered sugar working surface and roll thin (powder sugar your roller) Spread a thin layer of peanut butter. Roll up and cut. (Cut the pieces using a piece of thread to keep its form and layers).
PEANUT BUTTER ROLLS
Reach for this recipe when you're looking for a change from typical cinnamon rolls. The unique combination of confectioners' sugar, peanut butter and coffee in the frosting is finger-licking good.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.
Nutrition Facts :
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