Peanut Butter Recipes?

Question

I simply love Peanut Butter. Can anyone give me some Peanut Butter recipes (i.e. recipes containing Peanut Butter, not recipes for how to make it!)

Thanks!

Answer 1

This recipe is so simple that children love making it.

Absolutely amazing peanut butter bikkies
1 Egg
1 Cup crunchy peanut butter
1 Cup sugar

Preheat oven 180 Celsius.
Beat egg and mix into peanut butter and sugar. Roll two teaspoonfuls into a ball, Place on a greased baking tray and flatten with a fork. Allow room for the mix to spread. Bake for ten minutes or until golden brown.

From the Australian Quick 'n' Easy
Cakes & Muffins biscuits, slice & more.

Answer 2

PEANUT BUTTER MUFFINS

1 ¼ cups All purpose flour
½ cup Whole-wheat flour
¼ cup Potato flour
2-½ tsp Baking powder
½ cup Sugar
½ tsp Salt
¾ cup Peanut butter
¾ cup Milk
2 large Eggs
¼ cup Jam

1. Combine the flours, baking powder, sugar and salt. Cut in the peanut butter until it is small pea-sized pieces.
2. Add the milk and eggs. Mix just until combined.
3. Spoon a small amount of batter into a greased muffin tin. Top batter with 1 tsp of jam.
4. Add more batter to each muffin to cover the jam. Bake muffins in a preheated 400 degree oven for 15 – 17 minutes or until done.
5.Makes 12 muffins.

Answer 3

Irresistible Peanut Butter Cookies

Makes 3 dozen
Prep time: 20 minutes
Bake time: 7-8 minutes per sheet

1 -1/4 cups firmly packed light brown sugar
3/4 cup Jif Creamy Peanut Butter
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups PILLSBURY® Best All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 375°F.
In the bowl of an electric mixer combine brown sugar, peanut butter, CRISCO Shortening, milk and vanilla extract; beat at medium speed until well blended.
Add egg. Beat just until blended.
In a medium bowl combine flour, baking soda and salt; add to creamed mixture at low speed. Mix just until blended.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.

Answer 4

Healthy Peanut Butter | 15 min | 15 min prep | SERVES 14 , 16 -18 oz. A healthier peanut butter for you. No chemicals or hydrogenated crap. Don't use salt w/ iodine, peanuts w/msg or regular sugar etc. or you'll end up defeating the purpose and your kids might get wild. Ingredients 1 (1 lb) jar unsalted peanuts 1 teaspoon salt (kosher pref.) 1 3/4 tablespoons demerara sugar (found at wal-mart. or use regular) 1/2 tablespoon oil (Extra virgin olive is pref.) Directions 1 Place all ingredients in a Vita-Mixer (or food processor, or blender.). 2 Process for 5 minutes using gentle mixing motion w/mixing stick. 3 Stop and scrape down sides of container and loosen any lodged peanuts. 4 Process again for 2 minutes or until desired consistency. 5 Place into old peanut butter jars and refridgerate. Another one: Homemade Peanut Butter Prep time: about 10 minutes Ingredients: 1 1/2 c. unsalted roasted peanuts 1 tbsp. peanut oil Utensils: food processor (You'll might need help here.) bowl mixing spoon storage container measuring cups and spoons Directions: For smooth peanut butter: Mix the peanuts with the peanut oil, and pour the mixture into the food processor. Process the mixture until it's very smooth. Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks. For chunky peanut butter: Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside. Mix the rest of the peanuts with the oil, and pour the mixture into the food processor. Process the mixture until it's very smooth, then stir in the peanuts that you had set aside. Process a few seconds more to create the chunks in your chunky peanut butter. Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks. Serves: 12 Serving size: 2 tablespoons Nutritional analysis (per serving): 116 calories 4.3 g protein 10.25 g fat 4 g carbohydrate 1.5 g fiber 0 mg cholesterol 1 mg sodium 10 mg calcium 0.4 mg iron -------- Enjoy making an having them

Answer 5

PUPPY CHOW

6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2 cups powdered sugar

Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

Answer 6

Soy Ginger Vinaigrette
Great on crispy asian salad mix

Contains:
1/4 tbsp tobasco
1 cup honey
2 cups peanut butter
1/2 cup miso paste
1/4 tbsp worstchestershire
3 tbsp sesame oil
1 cup rice vinegar
3 cups blened oil

blend it well with a blender...and great kick!: add some roasted peanuts in the end.

toss this dressing in like a salad mixture of fresh shredded cabbage, romaine, carrots, brocoli and cilantro leaves (just a pinch of cilantro). Try even broil a piece of chicken with this dressing. Broil half way, then when almost down, add the dressing on top, and broil to caramalize :)

Answer 7

Just type in Peanut butter recipes and there are loads on the Net.

Answer 8

all recipes with peanut butter are found on this site, ranging from peanut butter cookies to chicken and souffles.

http://homecooking.about.com/library/archive/blpbutter.htm

Answer 9

CREAMY PEANUT DIP FOR APPLES

1/3 c. creamy peanut butter
2 tbsp. minced crisp bacon
1 c. dairy sour cream
1 tsp. prepared horseradish
Sliced, unpeeled red eating apples

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1 1/2 cups. Enough for 8 or more people.
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COCOA KRISPIE TREATS

1 c. Karo
1 c. peanut butter
7 c. Cocoa Krispies

Mix together: Stir in: Spread 1/2 mixture on bottom of cake pan. Spread 1/2 gallon vanilla ice cream over mixture. Spread remaining Cocoa Krispies over ice cream. Keep frozen until ready to eat.

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CHOCOLATE SPIRAL PEANUT BUTTER CAKE

2 eggs, separated
1/2 c. granulated sugar
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
1 c. packed brown sugar
1/3 c. peanut butter
1/3 c. vegetable oil

PEANUT BUTTER FROSTING:
4 c. powdered sugar
1/4 c. shortening
1/2 c. peanut butter
1/3 c. milk

Heat oven to 350 degrees. Grease and flour 2 round pans, 8" or 9 1/4". Beat egg whites on medium speed until foamy. Beat in granulated sugar on high speed, 1 tablespoon at a time, continue beating until stiff and glossy. Do not underbeat. Mix flour, baking powder, salt and soda in large bowl. Add brown sugar, peanut butter, oil and half the milk. Beat on low speed until moistened.

Beat on high speed, scraping bowl constantly, 1 minute. Add remaining milk and egg yolks. Beat on high speed 1 minute, fold in meringue. Pour batter into pans. Bake until pick inserted in center comes out clean 30 to 35 minutes. Cool completely. Beat all ingredients on medium speed until smooth and spreading consistency.

Fill layers with 1 cup peanut butter frosting. Spiral the cake by putting spatula at center top of the cake, draw the spatula out to sides and turn. Sprinkle salted peanuts, chopped in spiral and top with 1 ounce melted unsweetened chocolate.

Answer 10

1 CUP PEANUT BUTTER
CREAMY OR CHUNKY
1/4 CUP SOFTENED BUTTER
2 CUP FLOUR
1/2 CUP SUGAR

2 tsp BAKING POWDER
1 tsp SALT
1 EGG
1 1/4 MILK

PREHEAT OVEN AT 375 DEGREES
GREASE LOAF PAN
MIX FIRST SIX INGREDIENTS TOGETHER
BEAT EGGS AND MILK AND ADD IN TO THE BATTER
POUR INTO LOAF PAN
BAKE FOR ONE HOUR OR UNTIL GOLDEN BROWN

THIS IS FOR PEANUT BUTTER BREAD--MY KIDS LOVED IT WHEN THEY WERE YOUNGER !!!
ALSO AM ENCLOSING ONE FOR PEANUT BUTTER CAKE-----
P B & J CAKE

2 CUPS SUGAR 2 CUPS FLOUR
1 tsp SALT 1 tsp BAKING SODA
1 CUP WATER 1 CUP BUTTER
2 EGGS 1/2 CUP PEANUT BUTTER
1/2 CUP BUTTERMILK


MIX FLOUR SUGAR SALT AND SODA
SET ASIDE. IN A SAUCEPAN TAKE PEANUT BUTTER WATER AND BUTTER.
BRING TO A BOIL AND POUR OVER FLOUR MIXTURE.
NOW ADD EGGS AND BUTTERMILK
MIX WELL AND POUR INTO GREASED AND SUGARED PANS
BAKE 20 TO 25 MINUTES AT 350 DEGREES
*we like to add our favorite jam between the layers before we frost! *