Recipe: Recipes Using Peanut Butter Part 1 (9)

8-16-99 Recipes Using Peanut Butter Part 1

Debbie.D.,.AL (09:20:35) : CHOCOLATE PEANUT BUTTER COOKIES

1 1/2 sticks butter
1 cup peanut butter (I use chunky)
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 cup unsweetened cocoa powder
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1 1/4 cups flour
1 cup peanut butter chips

Heat oven to 375 degrees F. Have cookie sheets ready. In a large bowl with mixer on high speed, beat butter and peanut butter until creamy. Add sugars, cocoa powder, egg, vanilla, and baking soda; beat until fluffy. Reduce mixer speed to low and beat in flour just until blended. Dough will be stiff. Stir in the peanut butter chips. Roll rounded Tbsp. into 1 1/4" balls. Place 1 1/2 in. apart on ungreased cookie sheet. flatten with a fork, making crisscross designs. Bake 8-10 minutes until tops look dry. Cool on cookie sheet 1 minute, them remove to a wire rack to cool. Makes 4 dozen.

Nan(SC) (07:27:46) : Tiger Butter

1 pound white chocolate
1 (12 oz) jar crunchy peanut butter
1 pound semi-sweet chocolate chips

Melt the white chocolate in a medium size bowl. Stir in the peanut butter. Spread in the bottom of a large cookie sheet lined with wax paper. Melt chocolate chips and swirl into the peanut butter mixture.. Refrigerate. To serve, take out of the refrigerator 30 minutes before serving and cut into squares.. Makes approx. 100 small pieces.

Judy/AZ (06:03:39) : I'm not much of a peanut butter fan, but this is very good.

FROZEN PEANUT BUTTER PIE

3/4 cup graham cracker crumbs
1 cup sugar
2 tablespoons (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

1 8-ounce package cream cheese, room temperature
1 cup creamy peanut butter (do not use old-fashioned kind or freshly ground)
1 tablespoon vanilla extract
1 1/2 cups chilled whipping cream

Purchased hot fudge sauce

Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.

Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)

Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.

8 Servings

Bon App tit
February 1997
Shorty's Mexican Roadhouse
Bedford, New Hampshire Danette (05:58:16) : Pasta with Peanut Sauce (sounds kind of strange, but it's good!)

1 lb. pasta, cooked according to package directions, drained
1 Tbsp butter or margarine
1 small onion, grated
1 carrot, grated
3 Tbsp peanut butter
2/3 cup milk or soymilk
3 Tbsp lemon juice

Melt the butter or margarine in a pan and cook the onion and carrot until soft. Add the peanut butter, then stir in the milk and lemon juice. Add enough water to give a smooth consistency. Heat to boiling point, then simmer for 5 minutes, adding more water if necessary. Serve over pasta.

Dawn.nys (03:39:17) : PEANUT BUTTER BREAD
(a little different, I know, but pretty good if you like PB)

1 pkg Yeast
1/4 c Brown sugar packed
1 1/4 c Warm water
3 c Bread flour
1/2 c chunky peanut butter

Note: No instructions provided. Use normal bread making procedures.Dawn.nys (03:39:05) : PEANUT BLOSSOMS

9 oz Hershey's Milk Chocolate Kisses
1/2 c Shortening
3/4 c Reese's Peanut Butter - Creamy or Crunchy
1/3 c Granulated sugar
1/3 c packed light brown sugar
1 Egg
2 tbsp Milk
1 tsp Vanilla extract
1 1/2 c All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
Granulated sugar

Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate pieces. In large mixer bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar and place on an ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.Dawn.nys (03:38:47) : PEANUT BUTTER & JELLY MUFFINS

2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 c Peanut Butter
3/4 c Skim Milk
2 Eggs; Small
1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tbsp of the batter into a greased, fluted or plain muffin cup. Place 1 tsp of the preserves in the center of the batter and top with 2 tbsp more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack.Dawn.nys (03:38:33) : PEANUT BUTTER CHIFFON PIE

1/2 c Sugar
2 t Unflavored gelatin
1/2 t Nutmeg
1/4 t Salt
1 c Water
1/2 c Peanut butter
2 Egg yolks, slightly beaten
1 t Vanilla
2 Egg whites
2 T Sugar
1/2 c Whipping cream
1 9" baked pastry shell, cooled

Mix first 4 ingredients together. Slowly, add water to peanut butter. Blend until smooth; stir in the egg yolks. Add the gelatin mixture. Cool and stir until mixture thickens slightly. Add vanilla and chill until partially set. Beat egg whites to soft peaks, add 2 tbsp. sugar beating to stiff peaks; fold into first mixture. Whip cream until stiff and fold into pie mixture. Top with filling and garnish with whipped cream and a slice of banana.kellywa (03:21:38) : Chicken and "Peanut Sauce

Previously Posted on TKL by: hawa on Sunday May 23rd 1999 11:06:03 PM
I promised someone this recipe...but couldn't find who it was. Something about chicken breasts in peanut sauce.

Saut chopped onions until fragrant. Add 1/2 can tomato puree and saut till colour of puree turns darker (don't burn it though)- worth while to keep stirring well.

Add 1 tsp salt and in goes the chicken pieces (your size).

When the chicken is almost well done, add in liquid chicken stock about 3/4 or 1/2 of your pot depending how much gravy you want. Bring to boil and simmer for 30 - 40 minutes. Add in about 3 - 4 tbsp peanut butter and further simmer. Skim off excess fat. Simmer for another 10 minutes.

Check the taste if its okay (i.e. salt).

Ghanaians eat this with rice ball. But I also like it with garlic bread or just boiled rice.

Hope you like it as we do.