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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Guest Opinion: Plaza fencing is ugly and wasteful ... Herb Rothschild Jr.: Require national service ... Wolf once believed to be dead shows up near Crater Lake ... Guest Opinion: Plaza fencing is ugly and wasteful ... Herb Rothschild Jr.: Require national service ... Wolf once believed to be dead shows up near Crater Lake ... Prudence Hilburn: Peanut butter, chocolate are a timeless pairing Comment By Prudence Hilburn More Content Now DailyTidings.com By Prudence Hilburn More Content Now Posted May. 25, 2015 at 12:01 AM By Prudence Hilburn More Content Now Posted May. 25, 2015 at 12:01 AM » Social News The popular flavor combination of chocolate and peanut butter has reigned supreme since H.B. Reese introduced his chocolate-covered peanut butter cups in 1928. Reese was a shipping foreman for the Hershey candy company and was encouraged by Hershey to start his own candy business. I enjoy working with these two ingredients when I am experimenting with new recipe ideas. Several years ago, when I was working on a menu for a cooking class, I decided to develop a new dessert using peanut butter. Of course, I also used some chocolate in my Peanut Butter Cobbler a la Mode. This new dessert was received with rave reviews. The recipe calls for self-rising flour, but you can use all-purpose flour, adding 1/2 tablespoon baking powder and 1/2 teaspoon salt. Mauna, my friend and assistant for about 20 years, was a chocoholic. I favor peanut butter, so it is understandable that when we worked on new recipes for cookbooks, these two flavors were always included. One of my favorite snacks is peanut butter and cracker fudge. This is a variation of the No-Bake Chocolate Oatmeal Cookies. To me, this is more like candy than cookies. One day, when I was working on new recipes, I decided to substitute crushed butter crackers for the oats. The crackers added flavor and a little crunch. Another favorite is my Chocolate Peanut Butter Bread Pudding, made with chocolate milk and served with a white-chocolate peanut butter sauce. Peanut Butter Cobbler a la Mode Ingredients: 1/2 cup plus 2 tablespoons creamy peanut butter, divided 1 cup warm water 1 cup sugar, divided 1 cup miniature marshmallows 1 teaspoon vanilla extract 1 cup self-rising flour 1/2 cup milk 3/4 cup milk chocolate chips Vanilla ice cream Preheat oven to 350 degrees. Combine the 1/2 cup peanut butter with the warm water. Whisk until blended. Add 1/2 cup of sugar and mix well. Pour into an 8-inch square pan. Sprinkle marshmallows over top. They will float. Cream together the remaining 2 tablespoons peanut butter and the remaining 1/2 cup sugar. Add vanilla extract and mix. Add the flour alternately with the milk and beat until smooth. Spoon over marshmallows and sprinkle the chocolate chips over top. Bake for 45 minutes. Allow to cool slightly and then serve with a scoop of ice cream. Chocolate Peanut Butter Bread Pudding Ingredients: 1/4 cup butter 6 cups French bread chunks 4 cups chocolate milk, divided 1 cup sugar 1/2 cup smooth peanut butter 2 large eggs 1/2 cup raisins Preheat oven to 350 degrees. Melt the butter in a 13-by-9-by-2-inch baking pan. Combine bread with 3 1/2 cups of the chocolate milk. Set aside. In another bowl, combine the remaining chocolate milk with the sugar, peanut butter and eggs. Beat with a fork until blended. Pour into bowl containing the soaked bread. Mix well. Stir in raisins. Pour into pan and bake for 55 to 60 minutes. Serve with White Chocolate Peanut Butter Sauce. White Chocolate Peanut Butter Sauce Ingredients: 2 squares (1 ounce each) white chocolate, finely chopped 1/2 cup milk 8 ounces cream cheese, softened at room temperature 1 tablespoon peanut butter 1/3 cup confectioners’ sugar Combine white chocolate with 2 tablespoons milk. Melt the white chocolate in microwave. Combine the cream cheese, peanut butter and white chocolate mixture in bowl. Beat until blended, then add remaining milk and confectioners’ sugar, beating until smooth. If sauce is too thick, simply add a little more milk. Prudence Hilburn of Piedmont, Ala., has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at [email protected] or visit prudencehilburn.com . By Prudence Hilburn More Content Now DailyTidings.com By Prudence Hilburn More Content Now Posted May. 25, 2015 at 12:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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