Peanut butter is good for more than sandwiches
Dan Bolyard/courtesy photo When life hands you peanuts, make peanut butter cookies.
Centuries ago, certain peoples of South America ground peanuts into a crude paste. Later, the Aztecs were said to do something very similar. You can imagine these ancient peoples weren't making up the stuff in order to make a sandwich.
While I'm not going to rehash the benefits of one peanut butter over another, you do want to either make up a fresh batch of your own or get a fresh jar before making it up into a recipe.
PEANUT BUTTER COOKIES
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Preheat oven to 400 degrees. In a medium bowl sift to combine flour, baking powder, baking soda and salt. In a large bowl beat together peanut butter, butter, and sugars until smooth. Add in egg and vanilla. Combine flour mixture with peanut butter mixture, scrapping the sides of the bowl to insure batter is well blended. Cover bowl with plastic and chill for 20 minutes. Drop tablespoon sized pieces on an ungreased cookie sheet. Press with a fork dipped in extra sugar, to flatten the dough. Bake for 10 to 12 minutes or until golden brown.
PEANUT BUTTER BROWNIES
- 5 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup flour
- 3/4 cup peanut butter
- 1/4 teaspoon baking powder
Preheat oven to 350 degrees. In a 3-quart pan over low heat, heat butter until melted. Remove from heat and stir in sugar, eggs, vanilla, flour, peanut butter, and baking powder until smoothly blended. Evenly spread batter in a buttered and floured 8x8 baking pan. Bake until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes. Cool completely and cut into squares before serving.
CHOCOLATE NO BAKE COOKIES
- 1/2 cup shortening
- 2 cups sugar
- 1/2 cup water
- 2 tablespoons cocoa
- 1/2 cup peanut butter
- 3 cups oatmeal
Mix shortening, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter and oatmeal. Drop on wax paper and let harden.
ASIAN-STYLE CHICKEN SALAD
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1/4 teaspoon each minced gingerroot
- 1/4 teaspoon minced garlic
- 1/4 teaspoon sesame oil
- 3/4 teaspoon peanut oil
- Dash pepper
- 1 cup cooked thin spaghetti
- 3 ounce diced cooked chicken
- 1/2 cup rinsed drained bean sprouts
- 1/4 cup sliced green onions
- 1/2 ounce unsalted shelled roasted peanuts
- 1 cup shredded lettuce
In blender combine soy sauce, water, peanut butter, gingerroot, garlic, oils, and pepper and process until combined. Set aside. In bowl combine remaining ingredients except lettuce; add soy sauce mixture and toss to coat. On serving plate, arrange lettuce; top with spaghetti mixture.
CHICKEN BREAST WITH PEANUTS
- 1 pound roasted unsalted peanuts
- 2 cups tomato finely chopped tomato
- 1/3 cup vegetable oil
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1/8 cup sweet soy sauce
- 1/8 cup brown sugar
- 1/4 cup chili paste
- 1/2 cup water
- 1/8 cup peanut butter
- 1/2 cup coconut milk
- 2 1/2 pounds chicken, boneless, skinless, cut into bite size pieces
- Salt and pepper to taste
- 1/2 bunch cilantro, chopped
In a dry sauté pan, place peanuts and roast dry, stirring or tossing constantly until they are golden brown. Remove from pan to a cool surface. Heat a wok and add half of oil to stir fry. Add onion and cook until tender and transparent. Add garlic, tomato, soy sauce, Sambal, and water. Stir constantly and bring to a boil. Simmer 10 minutes. Add peanut butter and coconut milk and mix to a stiff paste. Remove from wok. Rinse out wok, then set on heat again. Add remaining oil and stir fry chicken until done. Season. Add sauce and adjust thickness with additional water. Bring to a simmer. Put cooked chicken in a serving dish. Top with peanuts, then sprinkle with cilantro.
CHILI
- 3 cups cooked ham, cut into one-inch cubes
- 2 tablespoons brown sugar
- 1 teaspoon ground allspice
- 1 (9-ounce) package mango chutney
- 2 tablespoons lime juice
- 2 tablespoons creamy peanut butter
- 1/4 cup raisins
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (16-ounce) can chili beans in spicy sauce
In a large saucepan, combine the cubed ham, brown sugar, allspice, mango chutney, lime juice, peanut butter, raisins, chick peas, chili beans, and diced tomatoes with chilies. Cook over medium-high heat, stirring frequently, for 15 to 20 minutes, until thoroughly heated.
PEANUT BUTTER PIE
- 9 graham crackers, crushed
- 3/4 cup salted peanuts, finely chopped
- 1/4 cup white sugar
- 1/4 cup butter, melted
- 1 quart vanilla ice cream, softened
- 1/2 cup crunchy peanut butter
- 1/4 cup chopped peanuts, salted
Preheat oven to 375 degrees. In a small bowl, mix together crushed graham crackers, peanuts, and sugar. Stir in melted butter. Press mixture into a 9 inch pie plate. Bake crust for 8 minutes. Chill. In a medium mixing bowl, mix ice cream and peanut butter together on until combined. Pour mixture into chilled crust. Sprinkle with chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
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