Using ingredient sugar
Peach Pound Cake
- 2 peaches
- 2 egg (white)
- 325 gr unbleached flour (white)
- 230 ml low-fat lemon yogurt
- 200 gr sugar
- 170 gr margarine
- 28 gr brown sugar
- 8 gr unbleached flour (white)
- 5 gr baking powder
- 4 gr vanilla
Peach Royale Cheesecake
- 10 springform (pan)
- 5 eggs (jumbo)
- 1 egg
- 900 ml cream cheese
- 475 gr peaches
- 300 gr sugar
- 200 gr all purpose flour
- 120 ml cream (heavy)
- 80 ml amaretto
- 55 gr butter
Peaches And Cream Pie #4
- 1 pie shell
- 475 gr peaches (sliced)
- 240 ml cream (heavy)
- 150 gr sugar
- 65 gr all purpose flour
Peaches In Red Wine, Tuscan Style
- 1 vanilla bean split
- 950 gr ripe peaches
- 475 ml good wine (red)
- 100 gr sugar
- 32 gr almonds shelled (whole roasted)
- 1 gr mint (julienned fresh)
Peaches In Wine
- 60 ml sweet wine (white)
- 50 gr sugar
- 16 ml lemon juice
- 1 package peaches (sliced)
Peanut Brittle Bavarian Ring
- 8 soften gelatin in milk
- 2 egg whites
- 1,200 gr ring mold with peanut brittle
- 475 ml cream (heavy)
- 240 ml milk
- 240 gr strong coffee
- 200 gr sugar
- 200 gr coarsely broken peanut
- 34 gr gelatin (unflavored)
- 1 gr salt
Peanut Butter 'n Chocolate Chip Cookies
- 2 eggs
- 325 gr flourla
- 220 gr brown sugar
- 200 gr sugar (white)
- 170 gr butter
- 110 gr peanut butter
- 9 gr vanilla
- 5 gr baking soda (uncooked)
Peanut Butter Cake
- 2 eggs
- 270 gr sugar
- 250 gr cake flour
- 240 ml milk
- 95 gr shortening
- 75 gr peanut butter
- 14 gr baking powder
- 3 gr salt
Peanut Butter Cheesecake Squares
- 1 egg
- 160 gr graham cracker crumbs
- 100 gr peanuts (chopped)
- 60 ml milk
- 60 gr semi-sweet chocolate chips
- 55 gr butter flavor crisco
- 60 ml creamy peanut butter
- 50 gr sugar
- 38 gr sugar
- 16 ml milk
Peanut Butter Cheesecake Squares
- 1 egg
- 160 gr graham cracker crumbs
- 100 gr peanuts (chopped)
- 60 ml milk
- 60 gr semi-sweet chocolate chips
- 55 gr butter flavor crisco
- 60 ml creamy peanut butter
- 50 gr sugar
- 38 gr sugar
- 16 ml milk
Peanut Butter Cookies From Cedercroft
- 2 margarine
- 2 eggs
- 375 gr flour
- 350 gr chunky peanut butter
- 200 gr sugar
- 110 gr brown sugar
- 14 gr vanilla
- 7 gr baking powder
- 7 gr baking soda
- 3 gr salt
Peanut Butter Cream Cheese Pies
- 2 graham cracker crust pie shells
- 240 ml whipping cream
- 230 gr style peanut butter (chunk)
- 230 ml cream cheese softened
- 55 gr margarine softened
- 26 gr peanuts (chopped)
- 14 gr sugar
- 4 gr vanilla
- 1 package instant chocolate pudding
- 1 package spray whipped cream
Peanut Butter Cup Cheesecake
- 9 diameter springform with (pan)
- 4 eggs
- 3/4 high sides
- 1/2 up sides of (pan)
- 475 ml sour cream
- 700 ml cream cheese
- 325 gr golden brown sugar
- 270 gr reeses peanut butter
- 240 gr cho wafer cookie crumbs
- 120 ml creamy peanut butter do use (not freshly ground)
Peanut Butter Fudge #2
- 400 gr sugar
- 240 ml milk
- 28 gr heaping peanut butter
- 4 gr vanilla
Peanut Butter Meringue Cream Pie
- 9 pie shell (baked)
- 3 egg whites (room temp)
- 2 egg yolks (beaten)
- 600 ml milk scalded
- 110 gr peanut butter
- 100 gr sugar
- 75 gr superfine sugar
- 65 gr flour
- 4 gr vanilla
- 2 gr vanilla extract
Peanut Butter Oatmeal Cookies/lf
- 2 egg whites
- 170 gr corn syrup
- 160 gr oats
- 130 gr flour
- 110 gr natural peanut butter
- 75 gr brown sugar
- 65 gr sugar
- 2 gr baking soda
- 2 gr vanilla extract
Peanut Butter'n Chocolate Cheesecake Squares
- 4 eggs
- 200 gr sugar
- 170 gr peanut butter
- 120 ml cream (heavy)
- 3 packages cream cheese softened
- 1 package chocolate chocolate chip cookie dough
Peanut Butter/bran Muffins
- 1 egg
- 3/8 bran
- 120 ml lowfat milk
- 65 gr peanuts
- 65 gr wheat flour (whole)
- 55 gr peanut butter
- 14 gr sugar
- 9 gr baking powder
Pears De Cacao
- 11 pear (halves)
- 180 ml whipping cream
- 50 gr sugar
- 28 gr creme de cacao
- 16 gr cocoa
- 6 gr gelatin (unflavored)
- 2 gr vanilla extract
- 1 gr salt
- 1 gr mint extract
Pecan Orange Slaw
- 4 oranges
- 1 cabbage head
- 180 ml mayonnaise
- 65 gr pecans
- 16 ml lemon juice
- 14 gr sugar
- 1 gr salt
Pecan-pumpkin Pie
- 3 extra eggs
- 350 ml cream (heavy)
- 350 gr pecan pumpkin butter
- 65 gr butter (unsalted)
- 32 gr flour
- 30 ml water
- 14 gr sugar
- 1 gr salt
Pecanless Sandie
- 1 margerine
- 1 egg
- 450 gr flour
- 220 gr brown sugar
- 240 ml vegetable oil
- 200 gr sugar (white)
- 160 gr rolled oats
- 150 gr corn flakes (crushed)
- 5 gr baking soda
- 4 gr vanilla