Recipes Made with Peanuts

Peanut Butter Cookies

1/2 cup butter or margarine

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups sifted all-purpose flour

3/4 teaspoon soda

1/4 teaspoon salt

 

Thoroughly cream butter, peanut butter, sugars, egg and vanilla.

Sift together dry ingredients; blend into creamed mixture. Shape

in 1-inch balls; roll in granulated sugar. Place 2 inches apart on

ungreased cookie sheet. Press 5 peanut halves atop each or

crisscross with fork tines. Bake at 375 degrees for 10 to 12

minutes. Cool slightly; remove from pan. Makes 4 dozen.

Peanut Butter

2 cups peanuts

1 1/2 tablespoons sunflower or peanut oil

 

Use a blender or food processor to grind the peanuts. Use a smaller

blade if you want finer-ground peantus. Use bowls to catch the

peanuts as they are ground.

 

Place 1/4 cup peanuts and 1 tablespoon oil in blender or grinder.

Blend at high speed or 10 to 15 seconds. Slow motor and continue to

grind for about 45 more seconds. Slow motor and continue to grind

for about 45 more seconds. Use a spatula to remove from blender. If

peanut butter is too dry, add more oil. Spread on crackers and serve

immediately. Store leftover peanut butter in an airtight jar in the

refrigerator.

 

Westridge Young Writers Workshop, Kids Explore American's African American Heritage. New Mexico: John Muir Publications, 1996.

Peanut Brittle Pie

2/3 cup brown sugar

1 envelope (1 tablespoon) unflavored gelatin

Dash of salt

1 3/4 cups milk

2 slightly beaten egg yolks

2 tablespoons butter

1 teaspoon vanilla

2 egg whites

2 tablespoons granulated sugar

1/2 cup crushed peanut brittle

1/2 cup whipping cream, whipped

1 9-inch baked pastry shell, cooled

 

In saucepan, combine brown sugar, gelatin, and salt. Stir in milk and

egg yolks. Cook and stir over medium heat till gelatin dissolves and

mixture thickens slightly. Add butter and vanilla. Chill, stirring

occasionally, till partially set.

 

Beat egg whites to soft peaks; gradually add sugar; beat to stiff peaks.

Fold in gelatin mixture, peanut brittle, and whipped cream. Chill

till mixture mounds. Pile into cooled shell; chill till firm.

Peanut Butter Banana Sandwich

1 teaspoon orange juice

2 tablespoons peanut butter

2 sliced bananas

4 slices brown or grain bread

 

Add juice to peanut butter and mix until thinned. Spread thinned

peanut butter on the bread. Top with banana slices. Cut in halves or

quarters and serve.

 

Westridge Young Writers Workshop, Kids Explore American's African American Heritage. New Mexico: John Muir Publications, 1996.

Peanut Butter Muffins

2 cups sifted all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chunk-style peanut butter

2 tablespoons butter or margarine

1 cut milk

2 well-beaten eggs

1/4 cup currant jelly, melted

1/2 cup finely chopped peanuts

 

Sift together flour sugar, baking powder, and salt. Cut in peanut

butter and butter till mixture resembles coarse crumbs. Add milk

and eggs all at once, stirring just till moistened. Fill greased muffin

pans 2/3 full. Bake in hot oven (400 degrees) for 15 to 17 minutes.

Immediately brush tops with melted jelly; dip in peanuts. Serve hot.

Makes 1 1/2 dozen muffins.

Vegetable Peanut Butter Sandwich

1 tablespoon mayonnaise

2 tablespoons grated carrots

2 large crisp lettuce leaves

3 tablespoons peanut butter

1 tablespoon diced olives

1 tablespoon diced green peppers

4 slices bread (white or wheat)

 

Mix mayonnaise, carrots, olives, and peppers together with peanut

butter. Spread on bread, top with lettuce leaf. Cut in 1/2 or 1/4

pieces. Serve immediately.

 

Other additions for good healthy peanut butter sandwiches are

toasted pumpkin seeds, sunflower seeds, pickles (sweet) or dill),

cream cheese, raisins, cucumbers.

 

Westridge Young Writers Workshop, Kids Explore American's African American Heritage. New Mexico: John Muir Publications, 1996.

Cream of Peanut Soup

1/4 chopped celery

1 medium onion, chopped fine

1/4 cup butter

2 teaspoons flour

2 quarts chicken broth

1 cup creamy peanut butter

1/4 teaspoon salt

1/8 teaspoon Cayenne pepper

1 cup light cream

1/4 cup coarsely ground, skinless unsalted peanuts

 

In a large saucepan, over low heat, saute celery and onion in melted butter until onion is transparent. Add flour and blend until lump free. Slowly add chicken broth, continue to stil, and bring to a bois. Blend in the peanut butter. Add spices and simmer approximately 15 minutes. Just prior to serving, stir in cream and garnish individual servings with ground peanuts. (4 to 6 servings)

Peanut Butter Biscuits

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/2 cup creamy peanut butter

3/4 cup milk

 

Preheat oven to 450 degrees F. In a large mixing bowl, sift together flour and baking powder; cut in peanut butter until micture resembles coarse meal. Gradually add milt until a soft dough is formed. On a lightly floured board, gently knead 8 or 10 times, turning dough over 2 or 3 times during this process. With a floured rolling pin, roll out the dough to a 1/2 inch thickness, and cut with a floured biscuit cutter. Reroll scraps and cut again until all dough is used. Place the biscuits close together on an ungreased cookie sheet, and bake 10 to 15 minutes or until brown. (2 dozen biscuits)

Peanut Pie

1 cup dark corn syrup

4 eggs, well beaten

1/2 cup white sugar

2 tablespoons butter or margarine - melted

3 tablespoons flour - sifted

1/4 teaspoon salt

1 cup roasted peanuts

1 pie shell, unbaked, frozen

 

Beat the eggs. Add corn syrup, sugar, butter or margarine, flour and salt. Blend thoroughly. Fold in the nuts. Pour into unbaked pie shell. Bake at 350 degrees F. 30 to 40 minutes. (Serves 6-8)

Ground Nut Stew

2 cups water

1 chicken - cut into pieces

2 tablespoons tomato paste

1 tablespoon peanut oil

1 cup onion - chopped

1 cup tomatoes - chopped OR

14 1/2 ounce can of diced tomatoes

2/3 cup peanut butter

1 teaspoon salt

1 teaspoon cayenne pepper

1/2 teaspoon curry powder

1/2 teaspoon dried thyme

2 cloves garlic - chopped

1 medium eggplant - peeled and cubed

2 cups okra - fresh or frozen

 

Boil chicken in water. In large pot, fry tomato paste in the oil over low heat for five minutes. Add to the paste, onions and tomatoes. Stir. Remove the cooked chicken pieces and put them, along with half the broth in the large pot. Add the peanut butter and seasoning. Cook for 5 minutes before stirring in the eggplants and okra. Cook until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency. (Serves 4-6)

Peanut Brittle

2 cups sugar

1 cup light corn syrup

2 cups raw peanuts

2 teaspoons baking soda

2 tablespoons butter or margarine

1 teaspoon salt

 

Cook sugar and corn syrup together until sugar is dissolved. Add peanuts and cook until mixture turns golden brown in color. Add butter, salt and baking soda. Stir and pour onto buttered cookie sheet, spreading quickly to cover surfaces. Break into pieces when cool. (Serves 4-5)

African Peanut Butter Chicken

2 pounds chicken - cut up

1 large onion - chopped

1 green pepper - chopped

1 cup flour

1 clove garlic - minced

1/4 cup peanut oil

1 cup water

1/2 red pepper - chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/8 salt

1 cup peanut butter

1/2 cuup peanuts - chopped

 

Cut chicken into pieces, flour and fry in skillet with oil. Remove when brown. Saute onion, peppers and garlic in pan for 5 minutes. Add chicken, water and dry ingredients and simmer over low heat 30 minutes. Add peanut butter and peanuts. Let simmer 30 minutes. Serve over rice. (Serves 6-8)

Peanut Butter Bread

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar

1 cup milk

2/3 cup peanut butter

vegetable oil spray

 

Sift flour, baking powder and salt. Add peanut butter and sugar. Add milk, mix thoroughly. Pour into well greased baking pan. Bake at 450 degrees about 30 minutes. (Makes 1 medium loaf)

Peanut Butter and Chocolate Chip Sandwich

1/2 cup of extra chunky peanut butter

2 slices of bread

1/2 cup of chocolate chips (optl to add more)

 

Spread peanut butter on one side of one piece of bread. Add chocolate

chips on the peanut buttery side. Put other slice on the buttery slice

and enjoy! It tastes like a Butterfingers® with bread!

 

Recipe submitted by Cliff Wilkinson.

 

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