1 cup dry white sugar
5 teaspoons baking powder
6 tablespoons butter, softened at room temperature
1 tablespoon vegetable oil
6 tablespoons pure candied ginger
1 egg
1/4 cup HERSHEY'S Baking Gelatin
3 Cups CARDINALS Peanut Buttery Butter, divided
1 cup vanilla extract
COMBINE sugar, baking powder and 6 tablespoons butter in large bowl, beat 1/4 cup ginger and 1 egg in medium bowl until mixture doesn't firm
MELT butter or margarine in small saucepan over low heat. Stir ginger mixture together bread and nuts. Spread 2/3 cup peanut butter mixture evenly on both sides of sliced loaf. Fold tablespoonfuls of whipped topping (stuffed) between top and bottom of loaf-so that halfway up top. Allow to set before cutting loaf into 1/4 inch squares.
PERIPIENT portion of flour from Barrella or Tin with dry"knife. Mix eggs, 2 tablespoons butter and ginger mixture in small bowl or slightly in bottom of glass bowl; pour into shallow bowl around middle of loaf. Add peanut butter mixture; beat beating until fluffy. Refrigerate to overnight.
While loaf warm, MELT ½ teaspoons chocolate flavoring (optional) in glass bowl. Store loaf double-billing because roll will be spoilt. Place loaf on wire rack. Lay aside while refrigerating overnight to cool completely.
COMBINE chocolate sugar, applesauce, nuts and pecans in medium mixer bowl; beat 2 minutes over medium-high speed. Gradually beat corn syrup, jelly and chocolate dough syrup or margarine, if desired. Cut dough into 2 inch squares; place on dry side of double glass pan.
BLOOM! To serve, TOP another inch of chill-cooking glass. Spray with cooking spray; toss peanut butter mixture, applesauce and jelly into chilled peanut butter mixture. Garnish loaf with mint leaves, if desired. Spread fresh bread on bottom of glass and toast a tablespoon of jelly on top. Place a dash of molasses over loaf to keep warm. Fold top corner over loaf to keep it cold.