- 1/2 CUP BUTTER
- 1/2 CUP PEANUT BUTTER
- 1/2 CUP WHITE SUGAR
- 1/2 CUP BROWN SUGAR
- 1 EGG
- 1 + 1/4 CUP FLOUR
- 1/2 teaspoon BAKING POWDER
- 1/4 teaspoon SALT
- 3/4 teaspoon BAKING SODA
- 1/2 CUP PEANUT BUTTER CHIPS
375 DEGREES FOR 10 MINUTES UNTIL GOLDEN BROWN
Edibles
Banana Bread for the Baker’s Edge pan
4 oz. butter, softened
1 cup sugar
4 banana
1 egg
vanilla
1.5 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
Grease the Baker’s Edge pan. Add batter evenly. I used a large scoop and start at all the corners, then fill in the middles to get it evenly distributed. Bake for about 25 minutes @ 350 degrees.
BRIAN’S CANDIED PECANS
1 pound of shelled whole pecans
mix:
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
whisk until frothy:
1 egg white
1 Tablespoon water
Pour dry pecans into frothy egg whites. Toss to coat the pecans.
Then add the sugar mixture and toss it until evenly coated.
Bake for 1 hour in an oven preheated at 250 F. Turn the pecans around in the pan every 15 minutes. They should be pretty dried out compared to the beginning.
Pull out of oven to cool completely before packaging.
p.s. We stole this recipe from the interwebs.
