1 cup creamy peanut butter
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups Bak�l bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 cup white sugar for decorating
Baked beans: 6
Bratwurst: 12
Pickles: 12
Oat grocers: 10
Storage cup holders: 30
George Reid's Hot Baked Beans: 1/2 cup basted with corn syrup
For the Peanut Butter Muffins:
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
2/3 cup vegetable oil
2 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons molasses
8 small flour tortillas for breakfast
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, mix the peanut butter and brown sugar until completely blended. Mix in the egg, vanilla extract, flour, baking powder, baking soda, salt, baking powder and nutmeg. Stir in basted tortillas.
Roll out dough onto a large baking sheet. Butter the edges of the tortillas. Cut one corner of each tortilla into 1/2 inch strips. Spread peanut butter mixture on the edges of the tortillas, securing each strip with paper. Brush with vegetable oil. Secure with a fork. Place basted tortillas on baking sheet.
Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes. Remove from oven, brush with remaining vegetable oil and sprinkle with salt and pepper. Sprinkle with baked beans and pickles.