There is more to Peanut
Butter than Sandwiches...
By Cynthia Bowan
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When our two oldest boys were younger, they would come home after school and eat peanut butter and grape jelly sandwiches. While not exactly haute cuisine, they were well-loved and provided some sort of sustenance that was several degrees better than the dried-cheese-powder-macaroni in the cutesy
boxes.
Suddenly, Douglas (our oldest) went through a growth spurt, and one sandwich after school was not enough. I really began to worry, because he would eat 4 or 5 sandwiches. He didn't want anything else - so I let him have the sandwiches (as long as he cleaned up after himself, that is…)
And then, Mark David started eating 2 or 3 sandwiches… (They were 22 months apart, after all…).
I was spending a small fortune on bread, peanut butter, and so much grape jelly, that I must have been keeping Welch's in business!
So when some friends of ours called and offered me grapes from their over-loaded vines, I jumped at the chance. I took the boys up to Del and Dot's and we picked a few brown grocery bags full.
That night, my darling hubby and I washed grapes for a long time, pulled them off the stems, put them through the Squeezo-strainer and got the wonderful juice. We put the juice in containers and refrigerated it overnight. The next day, I was alone in the kitchen, and I made grape jelly. I made 36 pint jars of
grape jelly. I melted enough wax to make a couple statues at Madame Tussaud's Wax Museum to make the protective covering and canned them. I was so excited - I couldn't wait for the boys to come home for their usual sandwich
They came home all right, but they didn't want to eat a PBJ that afternoon. Or the next. Or the one after that… in fact, even thought both were now some inches taller, they quit eating PBJs for years!
Do you know how LONG it takes to get rid of 36 jars of grape jelly? It seemed forever - in fact, I was scared to go into the laundry room, in case there still might be one hiding in the canned goods…
Actually, though, I was thinking about this column, and not the grape jelly. I was thinking of peanut butter, because lately, when I want something to eat and don't want to bother with anything much, I eat peanut butter on Ritz crackers. See how the old mind works? Munching away happily on the crackers, I
thought about the boys and the grape jelly!
Which brings up peanut butter again. Ah yes, some of us have a very exciting life…
There is more to peanut butter than sandwiches, even strange ones like peanut butter and dill pickle, or peanut butter and bacon or marshmallow fluff…and that reminds me of when I was in training to become an X-Ray tech at Sewickley Hospital. A few nights that I was on call, I stayed in the nurse's dorm,
where we dined on peanut butter and marshmallow fluff sandwiches that had been wrapped in foil and then ironed! Hey, don't knock it - this method also produces passable toasted cheese sandwiches.
Sigh…off topic again. <GBG>
Back to peanut butter…I confess that I love the stuff also. From frozen peanut butter pie to the marvelous peanut soup served in Williamsburg to PBT cookies - you know, the peanut butter cookies with a Hershey's Kiss in the center. And what self-respecting Scout has not enjoyed "ants on a log" -
celery stuffed with peanut butter and topped with raisins?
Okay…I really haven't lost it in all this rambling and looking back at memories etc. I am still in control of my life, so to speak or whatever…but I am going to give you the chance to experience peanut butter in a whole new light with some great recipes. I'm certain you will find at least one recipe that
you will love and enjoy in the following recipes. May you Enjoy! them and as always, please CYH - consider yourself hugged!
Peanut Butter Bread Pudding
4 cups milk, preferably low-fat or nonfat, divided
6 large eggs, at room temperature
3/4 cup creamy standard peanut butter
1/2 cup sugar
1 tablespoon vanilla
1/2 tablespoon salt
1/2 cup raisins
6 cups cubed day-old egg or sweet-flavored bread, preferably challah or raisin wheat, etc.
Put 1 cup milk, eggs, peanut butter, sugar, vanilla and salt, if using, in a large blender; and blend until smooth, taking care that peanut butter is thoroughly emulsified in mixture. Pour into a large bowl, then whisk in remaining 3 cups milk and raisins. Stir in bread, and then set aside
to soak 10 minutes.
Pour this mixture into a lightly buttered (use unsalted) 13-by-9-inch baking pan. Bake on center rack in a preheated 350-degree oven about 45 minutes, until browned, puffed and a little firm -- a knife inserted into the middle of it should come out clean. Cool on a wire rack at least 5 minutes before serving.
Once completely cooled, bread pudding can be stored, tightly covered, in refrigerator for up to 3 days.
Makes about 10 servings.
Note: Substitute chopped dried bananas, dried cranberries or dried currants for the raisins. Substitute 2/3 cup semisweet or bittersweet chocolate chips for the raisins. Add 1/2 cup chopped roasted unsalted peanuts with raisins.
Per serving: 378 calories; 16 g fat (4 g saturated fat; 38 percent calories from fat); 44 g carbohydrates; 152 mg cholesterol; 726 mg sodium; 16 g protein; 2 g fiber
From "The Ultimate Peanut Butter Book" by Bruce Weinstein and Mark Scarbrough.
Peanut Butter Brownies
1 1/2 cups packed brown sugar
1 (16-ounce) jar creamy natural peanut butter, divided
3/4 cup butter or margarine, melted, divided
4 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
Dash salt
3 cups powdered sugar
1/2 teaspoon vanilla
3 to 5 tablespoons milk
Combine brown sugar, 1 1/4 cups peanut butter and 1/2 cup butter in medium bowl; mix until smooth. Add eggs; beat until well mixed. Combine flour, baking powder and salt; stir into peanut butter mixture until well mixed. Pour into a greased 13-by-9-inch baking pan. Bake in a preheated
350-degree oven 25 to 30 minutes or until brownies begin to pull away from sides. Cool on wire rack.
Combine remaining peanut butter, remaining 1/4 cup butter, powdered sugar, vanilla and 3 tablespoons milk. Beat until smooth. Stir in more milk until frosting is of spreading consistency. Spread over brownies. Makes 2 dozen.
Note: Stir in 1 cup peanut butter chips or semisweet chocolate chips, if desired, before baking.
Sunflower Seed Candy
½ cup Peanut Butter
1/3 cup Honey
1 cup Sunflower salted, shelled
1 cup Sesame Seeds
¼ cup Raisins
Mix all of the ingredients together. If not firm enough, add more nuts or if too firm add more Honey. Form into 1" balls. Roll the sweet balls into shredded sweet coconut until all of the stickiness is gone. Cover, chill until firm and then enjoy!
Frozen Heaven
9 ice cream sandwiches
1 container Cool Whip®
3 Heath Bars
5 Reese's peanut butter cups
Cover the bottom of a 13 x 9-inch glass dish with ice cream sandwiches. You may have to cut the last row to make them fit snugly. Spread about 1/4 inch Cool Whip on top of sandwiches. Crumble the candy over the dish. Place in freezer. Cut into square pieces and serve.
Peanut Butter Chiffon Bars
3/4 c. smooth peanut butter
6 oz. cream cheese; softened
1 c. powdered sugar
12 oz. frozen whipped topping; thawed
1/2 tsp. vanilla
1 roll of refrigerated peanut butter cookie dough
Preheat oven to 350. Press cookie dough into the bottom and 1 1/2" up the sides of a 9x13" baking pan. Bake 14 to 16 minutes until lightly golden. Let cool. Beat remaining ingredients together, except for frozen topping, until smooth. Fold in whipped topping. Spoon over cookie
dough crust. Cover and chill for 5 to 6 hours or until set. Cut into squares and serve.
Frozen Reese's Peanut Butter Pie
3/4 cup Reese's Creamy or Crunchy Peanut Butter
1 package (3 oz.) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/2 cup milk
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged chocolate crumb crust (6 oz.)
Beat peanut butter, cream cheese and vanilla in medium bowl until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in topping. Pour into crust. Freeze several hours or until firm. Freeze leftover pie. 8 Servings.
Peanut Banana Pudding
1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3-1/4 cups nonfat milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla
3 bananas, sliced
sweetened whipped cream
In a saucepan, stir together brown sugar, cornstarch, and salt. Gradually
stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from
heat. Stir in peanut butter and vanilla.
Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired.
Yield: 6 servings.
Peanut Butter Torte
2 1/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup butter
3/4 cup milk
4 ounces unsweetened chocolate melted
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
3 eggs
1 1/4 teaspoons baking powder
1 teaspoon vanilla
3/4 cup peanut butter
2 cups whipped cream
Sift the flour in to a large mixing bowl. Add the sugar and butter. Add 3/4 cup milk, chocolate, soda and salt. Beat with a mixer for 2 minutes. Add 3/4 cup milk, eggs, baking powder and vanilla. Beat for 2 minutes more. Pour in to 3 greased 9" round cake pans. Bake at 350F. for 30
minutes or until pick inserted in center comes out clean. Allow to cool completely.
Beat the peanut butter until soft and creamy. Add the whipped cream and beat
until stiff. Fill and frost cake layers. Chill well before serving.
By Cynthia Bowan
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Peanut Butter Bread Pudding |
Peanut Butter Brownies |
Sunflower Seed Candy
Frozen Heaven |
Peanut Butter Chiffon Bars |
Frozen Reese's Peanut Butter Pie
Peanut Banana Pudding |
Peanut Butter Torte
