Recipes by their Ingredients

peanut butter

  • Peanut Blossom Cookies

    Peanut Blossom Cookies
    Peanut Blossom Cookies
    (Makes @48 cookies)

    1¾ cups all purpose flour
    ½ cup sugar
    ½ cup firmly packed brown sugar
    1 tsp baking soda
    ½ tsp salt
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 tblsp milk
    1 tsp vanilla
    48 milk chocolate candy kisses

    NOTES:

    Pre-heat oven to 375°F. In a large mixer bowl, combine all ingredients except the candy kisses.

    Blend well at low speeds. Shape into balls, using a rounded teaspoon for each. Roll balls in additional sugar; place on an ungreased cookie sheets.

    Bake at 375 for 10-12 minutes. Remove from oven, top each with a candy kiss, pressing down firmly so cookie cracks around edge.

  • Peanut Brittle (Soft)

    Soft Peanut Brittle
    Soft Peanut Brittle
    (Makes @2lbs)


    2 cups chunky peanut butter
    1½ cups sugar
    1½ cups light corn syrup
    ¼ cup, plus 1 teaspoon water
    2 tablespoons unsalted butter
    2 cups peanuts
    1 teaspoon baking soda
    1 teaspoon vanilla


    NOTES:
     

    Butter 2 baking sheets or a large marble slab.
    In a double boiler heat the peanut butter over low, keeping it warm until it's needed.

    In a large sauce pan combine the sugar, corn syrup and ¼ cup of water.
    Cook over high heat to 275°F, lower the heat to medium, add butter, stirring until melted. Now add the peanuts and continue to stir until the candy starts turning brown and reaches 300°F, about 5 minutes.

    Remove from heat, stir in the baking soda mixture that has been dissolved in a tsp of water along with the vanilla. Working quickly, fold in the warm peanut butter until well blended.
    Pour the candy onto a marble slab or greased cookie sheet spreading it ¼ to ½ inch thick. Break into pieces after it has cooled

  • Peanut Sauce

    Peanut Sauce
    Peanut Sauce
    (Make @ 4 cups)


    2 cups peanut butter
    2 cloves finely minced garlic
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    3 tblsp sugar
    1/8th tsp curry powder
    1/8 cup peanut oil
    ¾ tsp cayenne pepper
    8 tblsp coconut milk

    NOTES: I like to use chunky peanut butter, but most recipes use regular peanut butter.
     

    Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

    Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!

  • Soft Peanut Brittle

    Soft Peanut Brittle
    Soft Peanut Brittle
    (Makes @2lbs)


    2 cups chunky peanut butter
    1½ cups sugar
    1½ cups light corn syrup
    ¼ cup, plus 1 teaspoon water
    2 tablespoons unsalted butter
    2 cups peanuts
    1 teaspoon baking soda
    1 teaspoon vanilla


    NOTES:
     

    Butter 2 baking sheets or a large marble slab.
    In a double boiler heat the peanut butter over low, keeping it warm until it's needed.

    In a large sauce pan combine the sugar, corn syrup and ¼ cup of water.
    Cook over high heat to 275°F, lower the heat to medium, add butter, stirring until melted. Now add the peanuts and continue to stir until the candy starts turning brown and reaches 300°F, about 5 minutes.

    Remove from heat, stir in the baking soda mixture that has been dissolved in a tsp of water along with the vanilla. Working quickly, fold in the warm peanut butter until well blended.
    Pour the candy onto a marble slab or greased cookie sheet spreading it ¼ to ½ inch thick. Break into pieces after it has cooled

  • Thai Noodles With Peanut Sauce

    Thai Noodles With Peanut Sauce
    Thai Noodles With Peanut Sauce
    (Serves 4 or 8 as an appetizer)


    12 oz thin (spaghetti) pasta or rice noodles
    1 cup of peanut butter, I like using (Skippy) crunchy with peanuts
    1 Serrano chilies (green), seeded, diced fine (optional)
    2 garlic cloves, minced
    1/2 inch piece of ginger, minced
    2 tblsp brown sugar
    ½ tsp cayenne pepper
    1 tblsp white wine vinegar or rice vinegar
    1 tblsp fresh lime juice
    1/4 cup soy sauce
    1 tblsp sesame oil
    4 green onions, cut into thin rings
    3-4 oz coconut milk
    1 tsp peanut oil

    NOTES: Revised Version, 11-20-2020. If you use cappellini pasta or rice noodles, the cooking time will be much less, test after 4 minutes.
     

    In a large pot boil enough water to cook 12 oz of pasta (about 16 cups with 2 tsp salt). Once the water is at a rapid and vigorous boil, add the pasta or rice noodles and stir a few times in the first few minutes to ensure the pasta does not all stick together. Cook until just done, about 7-8 minutes for pasta. Drain and set aside.

    In a sauce pan over medium/low heat, add the peanut oil, then the ginger and garlic and minced pepper, if your using it. After 1 minute add the soy sauce and brown sugar, turn off the heat and stir until the sugar is dissolved, now add in the peanut butter, vinegar and sesame oil, stir until everything is mixed well. Thin it out with the coconut milk, add a tblsp at a time until you reached the desired consistency, (thick like a good pizza sauce). Set aside.

    Mix the peanut sauce into the pasta, I always make too much peanut sauce so I have leftover for other dipping needs like chicken skewers, etc. That being said only add half the peanut sauce and mix together with the pasta and taste, adjust by adding more peanut sauce until you find a good balance.
    Add the lime juice and mix in, now sprinkle the green onions and mix into the pasta. Taste, adjust seasoning as you like, I usually add a few red pepper flakes for added heat.

    I love this dish hot, lukewarm, room temperature or any old way! Great to bring on picnics or to to potlucks, enjoy!