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Recipes from The message Tree   By: The Mesage Tree Staff         HOME MADE PEANUT BUTTER Place 1 1/2 c. peanuts or any variety nuts (leave skins on for increased fiber content) in a food processor or blender and "pulse" blend for 10 seconds at a time for about 1 minute. Add 1 T. boiling water (or 1 T. canola oil). Blend on high an additional 3 minutes (stopping every minute to push mixture back down). Try making almond butter or walnut or try macadamia nuts even... or mix them up. (makes 1 cup) Chocolatey Peanut Butter Fingers Makes 2 dozen bars Ingredients   1/2 cup Butter Flavor Crisco® Stick or Butter Flavor Crisco® All-Vegetable Shortening, plus additional for greasing  1/2 cup granulated sugar  1/2 cup firmly packed light brown sugar  1 egg  1 tablespoon water  1/3 cup Jif® Creamy Peanut Butter  1/2 teaspoon vanilla  1 cup all-purpose flour  1 cup uncooked oats  1/2 teaspoon baking soda  1/4 teaspoon salt  1 (6 ounce) package semi-sweet chocolate chips  1/4 cup confectioners' sugar  2 tablespoons Jif® Creamy Peanut Butter  2 tablespoons evaporated milk  Milk chocolate English toffee bits (optional) Directions 1 Heat oven to 350 degrees. Grease 13x9x2-inch glass baking dish with shortening. 2 For cookie base, combine shortening, granulated sugar, brown sugar, egg and water in large bowl. Beat at medium speed of electric mixer until well blended. Beat in 1/3 cup Jif Peanut Butter and vanilla. 3 Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish. 4 Bake for 20-25 minutes or until light brown and center is just set. Do not over-bake. Remove pan and immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2x13/4-inches. Cool completely. 5 For drizzle and topping, combine confectioners' sugar, 2 tablespoons Jif peanut butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired.   Makes 24 servings Peanut Butter Cake and Frosting Cake 1/2 cup peanut butter 1 tsp. salt 1 cup water 2 eggs 2 sticks butter 1/2 cup buttermilk 2 cup flour 1 tsp. baking soda 2 cup sugar In large bowl mix flour, sugar, salt, and baking soda. In small bowl mix eggs and buttermilk. Bring peanut butter, water, and butter to a rapid boil. Pour boiling mixture over dry mixture and mix well. Add buttermilk and egg mixture. Pour into greased cake pan. Bake at 350 for 20-25 min. Cool. Frosting: Bring 1 stick butter, 1/2 cup peanut butter, and 6 Tbsp. buttermilk to a rapid boil. Add 1 tsp. vanilla. Mix in 1 box powdered sugar. Mix well. Frost cake while frosting is hot. Drizzle with warmed hot fudge ice cream topping.