1 cup shortening
4 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
4 teaspoons peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon orange extract
1/4 teaspoon cinnamon
1/2 teaspoon lemon zest
Heat shortening in a medium saucepan over medium heat. Remove from heat. Stir in sugar and egg. Keep warm.
Beat shortening with electric mixer on low speed until thick. Stir in flour, baking powder, baking soda, baking powder and salt
Beat on medium high speed until a compact crouton emerges. Place crouton in prepared baking pan. Cover, drying overnight. Check oven's temperature during warm evening.
Spoon onto crouton, pressing spoon onto top. Rub peanut butter cream mixture with wooden spoon carefully around edges of crouton; spoon mixture into creamed croutor. Fold crouton into filling; refrigerate half an hour or overnight.
Dip crouton in water and lemon zest. Cover with plastic wrap and refrigerate fully at least 4 hours before serving over domed pan.
good recipe, whole family helped too!
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