Peanut Butter Recipes

The LDSCN Weekly Recipe Archive
Peanut Butter Recipes

Microwave Roasted Peanuts
Place 2 cups of raw shelled peanuts in a 10x6-inch glass or similar microwave container. Dot with butter or margarine. Microwave on high for two minutes. Stop. Stir peanuts. Continue to microwave two minutes at a time, followed by stirring until peanuts have been microwaved 10 minutes for light roast; 12 minutes for regular roast. Remove from microwave. Season to taste. Caution: Peanuts continue to cook as they cool. Cooking time may vary with oven.
Oriental Chicken Pita

1 1/2 cups cooked white chicken meat, chopped

1 tablespoon lemon juice

1/2 cup canned crushed unsweetened pineapple, drained

1/2 teaspoon ground ginger

1/3 cup chopped celery

1/2 teaspoon onion powder

1/3 cup canned chopped water chestnuts, drained ( chopped radishes can be subbed, DE)

1/8 teaspoon dry mustard

1/3 cup chopped green pepper 1 cup alfalfa sprouts (finely cut lettuce can be subbed, DE)

1/4 cup creamy peanut butter

leaf lettuce

2 tablespoons teriyaki(soy can be subbed) sauce

4 pita rounds

Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl.In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket (1/2) of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad. Makes 4 servings.
Gold Peanut Bars
(National Peanut Festival Grand Prize and Candy Winner)

1 box (3 oz.) vanilla pudding mix (not instant)

1 cup sugar

2/3 cup evaporated milk

2 tablespoons butter

1 teaspoon butter flavoring

1 cup chopped honey roasted peanuts

In medium sauce pan, combine pudding mix, sugar and evaporated milk. Bring to a boil and boil for 5 minutes stirring constantly. Remove from heat and add butter and butter flavoring. Pour into mixing bowl and beat at high speed for 5 minutes until mixture thickens. Stir in peanuts. Grease an ice tray and fill half-full with thickened mixture. Refrigerate until firm. Remove from tray and wrap in gold foil. Store in a cool place.
Peanut Butter Chocolate Sauce

1 (7-ounce) pure milk chocolate candy bar

1/2 cup 2% milk

1/2 cup peanut butter

1 teaspoon vanilla extract

Break chocolate into small pieces and place in a small bowl. In a small saucepan, heat milk until bubbles appear at the edge (do not boil). Pour milk over chocolate. Let sit 3 minutes; stir until chocolate is melted. Add peanut butter and vanilla; stir until smooth and glossy. Makes 6 servings.
Chocolate Peanut Butter Fudge
Yield: 60 Pieces

1 c Semisweet chocolate chips

1/4 c Lightbrown sugar

2 tb Soy milk

1/2 c Oatmeal

1/3 c Peanut butter, room temp.

Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in. Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refrigerate for several hours until chilled & firmly set. Cut into 1" squares.
Myrtle's Peanutbutter Fudge
First, make sure you have the following ingredients:

4 cups of sugar

1 can of evaporated milk (12 fl. oz.)

1 1/2 cups of creamy-style peanut butter (about 20 oz., but an 18 oz. jar will do)

1 bag of miniature marshmallows (16 oz.)

Pam no-stick cooking spray

Prepare a 9-10" by 13-15" cake pan by rinsing out the dust, dead crickets, and mouse droppings with scalding hot water, drying it, and spraying it with Pam. Note- My pans may need this full treatment. My mother's don't.
Place the evaporated milk and the sugar into a 4 quart cooking pot. Heat the mixture on medium heat until it reaches the "soft ball" stage, stirring constantly with a spatula to prevent burning and sticking. Cooks know what this "soft ball" thing means. Nobody else does. The idea is to drop a small bit of the mixture into a glass of [cold] water and observe the results. If it's runny, you need to cook it some more. If it forms a soft ball, it's done. If the glass blows up, you've overdone it.
"How," you may be asking yourself, "am I supposed to stir constantly and do this soft ball check business? After all, I've only got two hands!" You take the pot off the burner while you do your checking. Veterans say they can tell when the soft ball stage requirement has been met, without even checking. Here's a hint: when you think it's cooked enough, it probably isn't. The bottom line is- if you over-cook it, it comes out too hard. If you under-cook it, it comes out too soft, and you'll have to eat the "fudge" with a spoon. I've found an easier way- just continue cooking it for 8 minutes after it has started boiling.
When you are satisfied that the mixture is cooked enough, take it off the burner and add the marshmallows and peanut butter. Using a large sturdy spoon, stir the ingredients until the marshmallows and peanut butter are melted and thoroughly mixed in. Pour the mixture into the 9-10" by 13-15" cake pan. When and if it hardens, cut it into squares. Mmmm, good!
Per serving: CALORIES 359 (26% from fat); PROTEIN 28g; FAT 11g (saturated 2g); CARBOHYDRATES 44g; FIBER 6g; CHOLESTEROL 45mg; SODIUM 774mg
Peanut - Butter Crisscrosses
Recipe By     : Key Gourmet CD Rom
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies And Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           margarine*
     1/2  cup           granulated sugar*
   1      cup           brown sugar
   2                    eggs
   1      teaspoon      vanilla
   1      cup           peanut butter
   2 1/2  cups          flour
   2      teaspoons     soda
     1/2  teaspoon      salt
Cream margarine, sugars, eggs and vanilla. Stir in peanut butter. Sift dry in gredients; stir into creamed mixture. Roll into balls (rounded teaspoon). Place on non-stick treated cookie sheet. Press with back of floured fork to make crisscross. Bake at 350 degrees about 10 minutes.
*1/2 cup margarine and 1/2 cup sugar has been removed from this recipe.
Candy Bars
Recipe By     : Stephanie Ash
Serving Size  : 12   Preparation Time :0:15
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   margarine, imitation
     1/2  cup           semisweet chocolate chips
     1/4  cup           peanut butter
     1/4  cup           caramel topping
   4      cups          miniature marshmallows
   6      cups          Rice Krispies¨
1. Melt margarine in large saucepan over low heat. Add chocolate chips and melt. Add peanut butter and caramel stir to blend, add marshmallows stir constantly until all is smooth.
2. Remove from heat and add Rice Krispies. Stir until Krispies are covered.
3. Spray a 9x13 pan with cooking spray, spred Krispie mixture in pan, flatten and cool. When cool cut into 12 pieces.
---------- Recipe via Meal-Master (tm) v8.05
      Title: O'henry Bars # 2
 Categories: Cookies
      Yield: 1 servings
 
    2/3 c  Margarine
      1 c  Brown sugar
    1/2 c  Light corn syrup
      3 ts Vanilla
      4 c  Quick cooking rolled oats
           - uncooked
      6 oz Semisweet chocolate chips
    2/3 c  Peanut butter
Recipe by: Detroit News - many years ago
Cream margarine, blend in sugar, syrup and vanilla. Stir in oats. Spread into greased 13x9-inch pan. Bake 15 minutes at 350 degrees. (Don't bake any longer, even though bars may not look cooked.) Let cool. Melt chocolate chips and peanut butter over low heat and spread over baked oat mixture. Refrigerate until quite chilled. Cut into bars.
From: Sue Klapper
Date: Sun, 23 Aug 1998 18:05:56 PDT
* Exported from MasterCook * Peanut Butter 'n Fudge Filled Bars
Recipe By     : Sue Klapper
Serving Size  : 32   Preparation Time :0:25
Categories    : Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          brown sugar
   1      cup           butter or margarine -- softened
     1/4  cup           peanut butter + 2 T. -- divided
   2                    eggs
   2      cups          flour
   1      teaspoon      baking soda
     1/4  teaspoon      salt -- optional
   2      cups          oats, quick or old-fashioned -- uncooked
   1      can           sweetened condensed milk
   1      package       semisweet chocolate chips
     2/3  cup           peanuts -- chopped
Lightly grease a 9 x 13 baking pan. Combine brown sugar, butter and 1/4 cup peanut butter in large bowl, mixing until light and fluffy. Beat in eggs. Combine flour, baking soda and salt, if using, in second bowl. Stir into peanut butter mixture until blended. Stir in oats; mix well. Reserve 1 cup of oat mixture. Spread remaining oat mixture evenly in prepared pan. Combine sweetened condensed milk chocolate pieces and remaining 2 T. peanut butter in small saucepan. Cook over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in peanuts. Spread mixture evenly over oat mixture in pan. Drop remaining oat mixture by teaspoonfuls evenly over chocolate mixture. Bake at 350 F. 25 to 30 minutes or until light golden brown. Cool completely on wire rack. Cut into bars. Makes 32 bars. Source: Milwaukee Journal. Winner of $10,000 contest for Quaker Oatmeal.

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Revised: 5 Feb 01