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


    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)

    Peanut Brittle (Soft)
    Peanut Brittle (Soft)
    (makes about 3 lbs)
    2 cups sugar
    ¼ cup water
    1½ cups light corn syrup
    2 cups salted peanuts
    2-2½ cups peanut butter
    ½ tsp vanilla
    1½ tsp baking soda

    NOTES: Be ready! Have whatever tool you're using to spread the candy, out, when you pour the candy onto the cookie sheet. It hardens that quick!


    Combine the sugar and water in a heavy sauce pan and bring to a boil over high heat, stirring constantly.
    Stir in corn syrup. Cook to hard crack stage, 300º on a candy thermometer.

    Meanwhile, mix the peanuts, peanut butter and vanilla.

    Remove the syrup from the heat and add quickly the peanut mixture and the baking soda, stir.
    Working very quickly, pour the candy onto the cookie sheet and spread it evenly out.

    Cool, break into pieces and enjoy!


  • Peanut Sauce

    Peanut Sauce
    Peanut Sauce
    (Makes @ 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

    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!

  • Thai Noodles With Peanut Sauce

    Thai Noodles With Peanut Sauce
    Thai Noodles With Peanut Sauce
    (serves about 20)
    3 packs of Rice Noodles
    2 cups of peanut butter
    2 Serrano chilies (green), seeded, diced fine (optional)
    2 garlic cloves, minced
    3 tblsp sugar
    ½ tsp cayenne pepper
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    1/8 cup olive oil
    2 bunches green onions

    NOTES: You can substitute rice noodles for 1 lb of cappellini pasta or angel hair pasta. You can also substitute the white wine vinegar for rice wine vinegar.


    Cook the noodles al dente. Cold shock the pasta in an ice bath then when cooled, drain and set aside

    In a food processor or robo-coup, process the garlic and chilies. Then add the peanut butter, sugar, cayenne pepper, vinegar, soy sauce and lime juice. Process until mixed well.

    Slowly drizzle in the sesame and the olive oil.
    Mix the peanut sauce with the pasta.
    Chop up the scallions, (green onions), into small pieces and mix into the pasta.

    Yum! Great at room temperature!