Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Butter or margarine; softened |
| ½ cup | Creamy peanut butter |
| 1½ cup | Firmly packed brown sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla extract |
| 2 cups | All-purpose flour |
| 2½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ¾ cup | Milk |
| \N \N | Cake ice cream cones; (about 3 inches tall) |
| \N \N | Frosting of your choice |
| \N \N | Sprinkles or chopped peanuts; optional |
In a mixing bowl, cream butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to ¾ in. from the top. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Frost and decorate as desired. Yield: about 2 dozen.
NOTES : "Says Mina Dyck of Boissevain, Manitoba, 'Children love this treat, which is not as messy as a piece of cake.'" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@...> on Jan 17, 1998