1 : ga WATER; ICE
6 : lb CELERY FRESH
1 : /8 lb PEANUT BUTTER #2 /2
1/4 : c Peanut butter
2 : tb Honey
1/3 : c Milk
Few : Few grains salt
3 : c Vanilla ice milk
Wheat : Wheat germ; as desired
1/3 : c Sugar
2 : tb Plus tsp. water
2 : tb Plus tsp. creamy peanut
-butter : -butter
2 : c Chocolate nonfat frozen
-yogurt : -yogurt
-Helen : -Helen Jolly mdfd30e-
1 : md White potato
1 : pk Confectioners' sugar
1/4 : c Salted peanuts; chopped,
- : - optional
1/4 : ts Vanilla extract
1/2 : c Smooth peanut butter
14 : oz Reese's Peanut Butter Cups
0: Place all dough ingredients in the machine
1: Program for knead and first rise and press start
2: At the end of the final cycle, transfer the dough to a well-oiled bowl, cover it with plastic and refrigerate for 2 hours
3: Generously butter a 12 cup bundt pan
4: Place the butter, sugar, corn syrup and molasses in a 2 quart saucepan set over medium heat
5: Allow the mixture to come to a boil
6: Cook 2 minutes at full boil
7: Remove from the heat and add the cream
8: Stir in combine and then immediately stir in the pecans
9: Continue to mix until all the pecans are covered
10: Pour a third of the filling into the prepared pan and set aside the rest to cool while you prepare the dough
11: On a lightly floured work surface, roll the dough into a 20 x 9 inch rectangle
12: Place the prepared pan nearby
13: Pour the rest of the filling down the length of the dough and use a metal spatula to quickly spread it to within 2" of the edges
14: Flip one long side of the dough over the middle, then the other, to form a long roll
15: Quickly lift the roll and place it in the pan so that the ends overlap slightly
16: Cover the pan with lightly oiled plastic wrap and allow the dough to rise in warm place until doubled in bulk
17: Preheat the oven to 375øF
18: with the rack in the center position
19: Bake for 20 minutes and then reduce the heat to 350øF
20: and bake it another 20 to 25 minutes
21: If the top is getting too brown, cover it loosely with foil
22: Put a cake rack over a large plate
23: Remove cake from oven and turn over onto the rack
24: Scoop up any filling that drips off and place it back on cake
25: Once filling has cooled, remove the cake to a serving plate
26: Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith From Gemini's MASSIVE MealMaster collection at www
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28: com/~gemini