Peanut Butter Baking Stick Recipe

I'm looking for a Jif Peanut Butter Baking Stick Recipe. Someone gave me a stick of this stuff and I can't find a recipe for how it should be used. Is it like the butter flavored Crisco sticks? Please help! Thanks

Darlene from CO

October 21, 20070 found this helpful

Interesting! Never heard of such a thing. Wonder if it is a test market item in certain areas of the country.

I looked at the JIF site online and saw no mention of it.

I found a cookie recipe at the link below using the JIF sticks:

Does the wrapper or packaging say if it contains only peanut butter in the stick? Then I would think you could use it in about any PB recipe.

The only other thing I can think of is to either email or call the toll free number for JIF and ask them to send you some recipes for it:

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October 22, 20070 found this helpful

Use this like regular Peanut Butter. It is just for ease in measuring that it is put in the sticks. Sort of like the Crisco that you can buy in sticks. The package says not intended for a spread. I think the texture is too thick to make it good for eating plain.

Here is the information on the package. Made with real peanut butter. Jif Peanut Butter Baking Sticks make baking easier and less messy. Convenient measuring. Foil wrapper and plastic tub keep baking sticks fresh. One stick is equal to 1 cup.

This recipe is included on the package.

Irresistible Peanut Butter Cookies

3/4 cup Jif Peanut Butter Baking Stick

1/2 cup Crisco All-Vegetable shortening

1 1/2 cups firmly packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all purpose flour

3/4 teaspoon salt

3/4 teaspoon baking soda

Peaheat oven to 375 degrees.

Combine Jif Peanut Butter Baking Stick, Crisco shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake at 375 degrees for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to a foil covered countertop to cool completely.

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