Vanilla
Peach Ambrosia
- 58 carbohydrates
- 22 fat
- 20 protein
- 6 ice (cubes)
- 2 peaches
- 120 ml skim milk
- 120 gr coconut
- 60 ml water (cold)
- 4 gr vanilla
- 2 packages low-cal vanilla shake mix
Peach Caramel Crisp
- 6 peaches ripe
- 200 gr sugar
- 120 gr almonds (sliced)
- 90 ml water
- 65 gr flour all-purpose
- 40 gr butter (unsalted chilled)
- 16 gr cornstarch
Peach Cream Cake ***gndr31b
- 14 instant
- 9 baking dish
- 7 evaporated kind (not)
- 4 size (serving thawed)
- 1 angel food cake
- 1/2 peach on top
- 475 ml whipping cream
- 240 ml water (cold)
- 3 gr almond extract
- 1 package sweetened condensed milk
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
Peaches 'n Creme Mold
- 6 peaches
- 2 gelatin (unflavored)
- 1/4 orange extract
- 475 ml water
- 350 ml nonfat yogurt
- 5 gr vanilla butternut flavor
- 7 packages sweetn low
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)
Peanut Butter 'n Carrot Cookies
- 100 bran cereal
- 1 egg
- 130 gr carrots (shredded)
- 130 gr all purpose flour
- 110 gr peanut butter
- 110 gr packed brown sugar
- 100 gr peanuts (chopped)
- 50 gr granulated sugar
- 50 gr shortening
- 5 gr baking soda
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 Chocolate Ice Cream Decadence
- 18 chocolate sandwich cookies
- 7 1/4 bottle
- 1 banana
- 1/4 container
- 1,000 gr chocolate
- 700 ml vanilla ice cream
Peanut Butter Cookies # 2
- 2 egg whites
- 1 granulated sugar
- 170 gr unbleached flour
- 110 gr peanut butter
- 110 gr margarine
- 110 gr brown sugar
- 100 gr granulated sugar
- 9 gr vanilla
- 2 gr baking powder
- 2 gr baking soda
Peanut Butter Cookies #2
- 1 egg
- 1 with electric mixer at speed for one
- 230 gr peanut butter
- 160 gr flour
- 150 gr granulated sugar
- 110 gr brown sugar
- 95 gr shortening
- 16 ml milk
- 4 gr vanilla
- 3 gr baking soda
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 Cookies/martha White
- 1 egg
- 160 gr all purpose flour
- 110 gr butter
- 120 ml creamy peanut butter
- 110 gr firmly packed brown sugar
- 100 gr granulated sugar
- 3 gr baking soda
- 2 gr vanilla
- 1 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
Peanutty Crisscrosses
- 1 egg
- 475 gr quaker oats
- 325 gr brown sugar
- 230 gr peanut butter
- 190 gr all purpose flour
- 170 gr margarine
- 80 ml water
- 4 gr vanilla
- 2 gr baking soda
Pear Almond Clafouti With Red Wine Glaze
- 250 gr wheat pastry flour (whole)
- 240 ml fruit juice concentrate
- 190 gr almond meal
- 160 ml wine (red)
- 80 ml apple juice concentrate
- 80 ml soy milk
- 45 ml water
- 24 gr arrowroot
- 12 gr baking powder
- 10 ml lemon juice
Pear And Almond Pancakes
- 10 fig filling
- 5 bartlett pears
- 375 gr maple syrup (light)
- 120 gr cane sugar
- 1 package buttermilk pancake mix
- 1 package slivered almonds
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 Biscotti
- 2 eggs
- 350 gr all purpose flour
- 150 gr granulated sugar
- 75 gr margarine
- 65 gr pecans
- 60 ml water
- 10 gr baking powder
- 9 gr vanilla extract
- 3 gr almond extract
Pecan Breaded Oysters
- 16 oysters reserve bottom shell (raw)
- 5 pecan (halves)
- 4 tomatoes (plum peeled)
- 2 vanilla beans split in
- 1 cucumber
- 120 gr flour
- 110 ml cream (heavy)
- 65 gr butter (unsalted)
- 14 gr butter
Pecan Crisps
- 2 pecan (halves)
- 2 sheets of waxed paper
- 2 flower-shaped cookie cutter
- 325 gr flour
- 230 gr butter
- 170 gr brown sugar
- 65 gr pecans
- 4 gr vanilla extract
- 2 gr baking powder