Peanut Butter Easter Cups Recipe




Peanut Butter Easter Cups Ingredients

10 oz reese's peanut butter chips
5 tsp shortening (not oil)

CREAMY PASTEL FONDANT

8 oz cream cheese, softened
1/2 cup butter or margarine - softened
3 1/2 cup powdered sugar
1/2 tsp vanilla extract
1 green food color
1 red food color
1 yellow food color
1/8 tsp mint extract
1/8 tsp almond extract
1/8 tsp lemon extract

A Recipe for
Peanut Butter Easter Cups

 

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This Recipe for Peanut Butter Easter Cups is one of thousands in the Recipes-to-go Christmas Cookbook.


Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.



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This is a recipe for Peanut Butter Easter Cups from the recipe cookbook of Recipes-to-go (Christmas)


Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Peanut Butter Easter Cups recipe - a tasty recipe for you to add to your collection!

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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”

Steven Wright



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George Bush , U.S. president, 1990



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George Rosenbaum



Peanut Butter Easter Cups

There is no sincerer love than the love of food.

George Bernard Shaw (1856-1950)






Peanut Butter Easter Cups Directions

1. In microwave-safe bowl, place peanut butter chips and shortening.
Microwave at HIGH (100%) 1-1/2 minutes or until smooth when stirred.
Line small muffin cups (1-3/4 inches in diameter) with paper bake
cups.

2. With narrow pastry brush, thickly and evenly coat inside pleated
surface and bottom of each paper cup with peanut butter mixture.
Refrigerate coated cups 10 minutes; recoat any thin spots. Repeat
procedure, coating twelve cups at a time. (If necessary, microwave
peanut butter mixture 30 seconds to thin.) Tightly cover cups;
refrigerate until firm.

3. Fill each cup with desired color CREAMY PASTEL FONDANT; decorate as
desired. Cover; refrigerate at least one hour. Carefully peel paper
from each cup. Store in refrigerator. About 3-1/2 dozen.

CREAMY PASTEL FONDANT:

In large bowl of electric mixer, beat cream cheese and butter until
smooth and well blended. Gradually add powdered sugar and vanilla.
Divide mixture into three parts. Mix 1 to 2 drops green food color
and mint extract into one part, red food color and almond extract
into second part, and yellow food color and lemon extract into third
part.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.

Serves: 42

 

 

 

 

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Peanut Butter Easter Cups Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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