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Country Kitchen
March 1, 2012 Previous Recipe | Next Recipe
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DIG ‘IN PEANUTS YUM YUM
PEANUT BRITTLE PIE
MINI PEANUT BUTTER CHEESECAKE
PEANUT BUTTER SPICE CAKE SURPRISE
NUTTY EGG ROLLSs w/ PEANUT DIPPING SAUCE
“CHEESY” PEANUT BUTTER CHOCO FUDGE
SOUTHERN PEANUT CANDY
SYDNEY’S PEANUT BUTTER CHEESECAKE BITES
LUSCIOUS PEANUT COCONUT PIE
PEANUT BUTTER SPICE CAKE SURPRISE

CAKES — ADULT FIRST PLACE
Sharon Rigby, DeFuniak Springs, Fla.

Apple Butter Recipe
6 pounds tart apples
6 cups apple cider or apple juice
3 cups sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves

1 box Spice Cake Mix

Peanut Butter Icing
3 cups powdered sugar
½ cup peanut butter
1 ½ teaspoons vanilla flavoring
1/3 to ½ cup milk to reach proper consistency

Core and quarter apples. In a large heavy sauce pan, cook apples in cider until soft, about 30 minutes. Press through food mill. Boil gently for 30 minutes stirring occasionally. Stir in sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently, stirring frequently, till desired thickness, about 1 hour. Pour into 8 hot ½ pint jars. Adjust lids and process in boiling water bath for 10 minutes. (Start counting time after water returns to boil.)

Prepare cake batter according to package directions, except for baking. Pour 1 cup of batter in 4 to 6 greased 9-inch cake pans and bake at 350 degrees for 20-25 minutes. Let the layers cool in pan 5 minutes before turning out to cool completely before assembling cake. Place one cup of apple butter between each cake layer ending with cake on top. Ice the whole outer cake with Peanut Butter Icing.

Mix powdered sugar and peanut butter. Stir in vanilla and 1/3 cup milk. Beat until frosting is smooth, adding additional milk if needed to reach spreading consistency. Store cake in an airtight container in the refrigerator.





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