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Desserts

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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Peanut Butter Cupcakes

1 3/4 cups all purpose flour
1 1/4 cups of firmly packed brown sugar
3 teaspoons bakng powder
1 teaspoon salt
1 cup milk
1/3 cup shortenng
1/3 cup peanut butter
1 teaspoon vanilla
2 eggs
24 miniature milk chocolate covered peanut butter cups

Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups. In a bowl combine all ingredients except peanut butter cups at low speed until moistened. Then, beat 2 minutes at medium speed. Fill muffin cups 2/3 full.Press a peanut butter cup into battter until top edge is even with the batter. Bake for 18-28 minutes or until the cupcakes spring back when lightly touched.