Blue Ribbon Peanut Butter Torte Recipes

LAYERS OF LOVE TORTE

Steps:

• 1. Preheat oven to 350 degrees. Place a 9-inch springform pan on a baking sheet.
• 2. Stir together the cookie crumbs and the melted butter until just moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (They may not go all the way up the sides, but that's okay.) Bake for 10 minutes, then cool completely on wire rack.
• 3. Beat 2 cups of the heavy cream with a wire whisk attachment until foamy. Slowly add 1/4 cup powdered sugar and beat until stiff peaks form. Refrigerate until needed. In another bowl, beat 4 ounces cream cheese, 1/3 cup powdered sugar, 1/2 cup Biscoff, and 1 tablespoon heavy cream until very smooth. Fold in 1/3 of the whipped cream to the Biscoff mixture and spread evenly in the bottom of the crust.
• 4. Rinse out bowl and beaters and beat another 4 ounces cream cheese, 1/3 cup powdered sugar, 1/2 cup Nutella, and 1 tablespoon heavy cream until smooth. Fold in another 1/3 of the whipped cream. Spread evenly on Biscoff layer. (I like to use an offset spatula.)
• 5. Rinse bowl and beat the remaining cream cheese, 1/3 cup powdered sugar, 1/2 cup peanut butter, and 1 tablespoon heavy cream. Fold in remaining whipped cream. Spread over Nutella layer. Chill torte in the fridge for 8 hours or overnight.

DRUMSTICK TORTE

Steps:

• 1. Preheat oven to 350 degrees. This dessert is layered. First layer: Mix together crushed sugar cones, butter and 1 cup of the crushed peanuts. Press into the bottom on a 9 X 13 glass baking dish. Place in preheated oven and bake 10 minutes to set the first layer or crust. Remove from oven and cool completely before adding the other layers.
• 2. Second layer: Soften cream cheese, and blend well with peanut butter and powdered sugar. Blend until smooth. Fold in 2 cups Cool Whip. Spread this over the crust layer.
• 3. Third layer: Mix up your pudding with 3 cups milk and spread over the second layer, spreading it out evenly. Take remaining Cool Whip and sppread over all. Sprinkle 1/3 cup crushed peanuts and grated Hershey bar on top. Put in the freezer, being careful not to freeze all the way. This dessert is best served half-frozen.
• 4. Note: This dessert is very rich at best. If you are watching your weight or blood sugar, feel free to use fat-free or sugar free products when possible in making this dessert. The taste will not suffer and any little bit helps, right? Bon Apetit' Y'all!!

BLUE RIBBON PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, both sugars, egg and vanilla.
• Sift together all the dry ingredients; blend into creamed mixture.
• Shape in 1 inch balls; roll in granulated sugar.
• Place 2 inches apart on a ungreased cookie sheet.
• Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
• Bake at 375 degree oven for 10 to 12 minutes.
• Cool slightly; remove from pan.