For Mama Teacher

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Some Peanut Butter Recipes that I compiled for Mama Teacher who loves PB and had surgery on her knee last week.  She liked the PB cake!  The frosting is good.

Puppy Chow

9 cups Chex

1 cup chocolate chips

1/2 cup peanut butter

1/4 cup (1/2 stick) oleo

1/4 teaspoon vanilla

1 1/2 cup powdered sugar

Combine chocolate chips, peanut butter and oleo--microwave on HIGH for 1-11/2 minutes or until smooth, stirring after 1 minute.  Stir in vanilla.

Pour over cereal, stir until all pieces are evenly covered.  Pour cereal in bag with powdered sugar and shake until all pieces are coated.

           

Spread on wax paper to cool.

Grandma M

Peanut Butter Cake

I remember this peanutty cake sitting squarely on the lunch trays of my elementary school

Cake

2/3 cup all purpose flour

½ cup packed brown sugar

¼ cup peanut butter

¼ cup shortening

1 egg

1 tablespoon milk

½ teaspoon vanilla

¼ teaspoon baking soda

Combine about half of the flour, the brown sugar, peanut butter, shrotening, egg, milk, vanilla, and baking soda.  Beat with an electric mixer on medium to high speed until thoroughly combined.  Beat in remaining flour.  Spread batter into an ungreased 8 x 8 baking pan.

Bake in a 375°F oven for 15 to 18 minutes or until a toothpick inserted near the center comes out clean.  Cool before icing.

Peanut Butter Frosting

1/3 cup creamy peanut butter

4 ½ cups sifted powdered sugar

¼ cup milk

1 ½ teaspoon vanilla

Milk

In a bowl beat peanut butter until fluffy.  Gradually add two cups of the powdered sugar, beating well.  Slowly beat in the milk and vanilla.  Slowly beat in remaining sugar.  Beat in additional milk, if needed, to make of spreading consistency.  Frost cake.  (Note:  Unfortunately, this recipe is twice as much frosting as you need for the cake recipe.  So either half recipe, make more cake, or apply liberally).

Double-Decker Fudge

The first and most famous of my fudges!  Never fails.  And the marshmallow crème base can be adapted for other fudges.  The peanut butter part reminds me of Miss Betty’s mother’s peanut fudge but it is not quite the same.

About 5 dozen pieces or about 2 pounds fudge.

1 cup Reese’s Peanut Butter chips

1 cup chocolate chips

2 ¼ cups sugar

7 oz. (1 jar) marshmallow crème

¾ cup evaporated milk

¼ cup (1/2 stick butter)

1 teaspoon vanilla extract

            Line 8 inch square pan with foil, extending foil over edges of pan.  In medium bowl, place peanut butter chips.  In second medium bowl, place chocolate chips.  In heavy 3-quart saucepan, combine sugar, marshmallow crème, evaporated milk, and butter.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly.  Remove from heat; stir in vanilla.  Immediately stir half of the hot mixture (1 ½ cups) into peanut butter chips until chips are completely melted; quickly spread into prepared pan.  Stir remaining hot mixture into chocolate chips until chips are completely melted.  Quickly spread over top of peanut butter layer.  Cool to room temperature; refrigerate until firm.  Use foil to lift fudge out of pan; peel off foil.  Cut into 1-inch squares.  Store in tightly covered container at room temperature.

Miss Betty’s Mother’s Fudge

Miss Lorraine lost all of her recipes in Katrina, when she lost her home, and so tried to recall the recipe from memory for me after Miss Betty died.  I remember having this back when the World’s Fair was in New Orleans and we went over to Waveland to visit Miss Lorraine (and Jeff Davis’s house).    I haven’t tried it yet and so don’t know if this recipe works.  And, in some ways, it doesn’t have to.  It doesn’t say how much peanut butter—I’m going to guess ¾ to 1 cup.  I can guess at the vanilla, too (1 teaspoon).

4 teaspoons cocoa

3 cups sugar

1 small can cream (5 oz)

1 stick oleo

Peanut butter

vanilla

In large Pyrex measuring cup (64 oz), mix sugar, cream, and oleo and cocoa.  Microwave on high 3 minutes.  Stir.  Repeat 3x.  Microwave on hi 1-minute.  Remove from microwave and add vanilla and Peanut butter.  Beat by hand 2 minutes—pour into buttered cookie sheet.  Let cool and cut into pieces when fully set.

Miss Lorraine

Chewy Chocolate Cookies

Yes, a chocolate cookie, but the peanut butter chips are a highlight.  A great cookie from the Chocolate Chip Cookie contest I organized at KO.  They are best with peanut butter chips and are Viv’s husband Eric’s favorites (I think I made them on one visit).

1 ¼ cup softened oleo/butter

2 cup sugar

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

¾ cup Hershey’s cocoa

1 teaspoon baking soda

½ teaspoon salt

1-12 oz. package chocolate chips, or 6 oz. each of chocolate and white chocolate chips, or any 12

oz. combination of chocolate, white chocolate, or peanut butter chips

Heat oven to 350°F.  Cream butter and sugar.  Add eggs and vanilla.  Combine cocoa, flour, baking soda, and salt, and gradually blend into creamed mixture.  Stir in chips.  Drop by teaspoon on ungreased cookie sheet.  Bake 8-9 minutes.  Do not overbake.

Cheryl Sevin

Carol Knop’s Bon Bons

The recipe of my boss at the Hallmark, these were in a tin in the backroom and I must have eaten twenty!

1 cup finely chopped dates

1 cup crunchy peanut butter

½ cup chopped pecans

1 cup powdered sugar

1 tablespoon butter, softened

           

Roll into 1 ½ inch balls and dip into chocolate mixture.  Place on cookie sheet to set.

Chocolate mixture:

1-12 oz. chocolate chips

2 inch square of paraffin wax

Melt in microwave until liquid consistency.  Pour over balls or dip.

Carol Knop

Peanut Butter Crisscrosses

I think these are Mom’s peanut butter cookies, from Better Homes and Gardens. I liked to help make the crisscrosses.

Makes 5 dozen cookies.

1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup peanut butter

3 cups sifted flour (for richer cookies use 2 cups)

2 teaspoons baking soda

½ teaspoon salt

Cream shortenings, sugars, eggs, and vanilla.  Stir in peanut butter.  Sift dry ingredients; stir into creamed mixture.  Drop by rounded teaspoons onto ungreased cookie sheet.  Press with back of floured fork to make crisscross.  Bake at 350°F for 10 minutes. 

Mom

                                                                                                                       

Reese’s Peanut Butter Cup Cookies

A summer bay speciality, these recipes are easy but we don’t have the original recipe.  This is it as Aunt Banana and I remember.

1 roll of Pillsbury peanut butter cookie dough

miniature Reese’s peanut butter cups

M&Ms

Slice cookie dough and place in bottom of muffin pan.  Make an indention with thumb and insert mini peanut butter cup.  Bake according to dough recipe. 

           

Remove from oven and place M&M on liquid peanut butter cup.  Cool and serve.

Easy Peanut Butter Cookies

Miss Louise loves to bake and has been doing a lot of it for church recently.  These are quite tasty and chewy.

1-14 oz can Eagle Brand condensed milk
3/4 to 1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cup Bisquick

In large mixing bowl, beat milk, peanut butter, egg, and vanilla.  Add Bisquick, mix well.    Chill 1 hour.  Shape into 1 inch balls, place 2 inches apart on ungreased baking sheet.  Flatten with fork.  Bake 6-8 minutes until lightly browned.  Cool.  Store covered.  Makes about 5 dozen.

Louise D

Peanut Butter Rice Crispy Roll

10 oz miniature marshmallows

¼ cup butter (plus more for greasing)

6 cup cocoa krispies

7 oz jar marshmallow cream

½ cup creamy peanut butter

2 cups peanut butter cups, roughly  chopped

Line a 10x15 jelly roll pan with parchment paper. Butter the paper and set aside.

Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.

Stir in cocoa rice krispies.

Press mixture into prepared pan.

Place marshmallow creme and peanut butter into a microwave safe bowl and microwave for 30 seconds or until easily stirred. Spread marshmallow-peanut butter mixture on top or rice krispies layer using an offset spatula.

Sprinkle chopped peanut butter cups on top and press down lightly.

Roll up jelly roll style (like a cinnamon roll), starting on the long side. Peel away the paper as you roll. Pinch the seams together.

Place seam side down and refrigerate for 30 to 45 minutes or until chocolate has set.

Slice and serve!

And a few savories . . . .

Peanut Butter Stew

I really like the unique flavor of this stew, though it needs a little more salt (spring 2006).

2 tablespoons peanut oil
1 large onion, finely chopped
2 pounds round steak, cut into 1 1/2" pieces
1/2 cup creamy unsweetened natural peanut butter
1 1/2 cups cold water
1/3 cup double-strength tomato concentrate (Italian tube)
2 cups hot water
1 teaspoon chipotle pepper powder
2 bay leaves
Salt
Freshly ground black pepper

Heat the oil in a heavy saucepan over medium heat.  Add the onion and cook for 3 minutes, or until the onion is translucent.  Add the steak and cook, stirring occasionally, for 5 minutes, or until the meat is lightly browned on all sides.
    In a small bowl, combine the peanut butter with the cold water, then pout it over the meat.  Dilute the tomato concentrate with the hot water and pour over the stew.  Stir thoroughly.  Add the chipotle pepper powder, bay leaves, and salt and black pepper to taste. Reduce the heat to low, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove and discard the bay leaves. Serve hot.
Makes 6 servings

SBD

Mama's Cold Noodles with Peanut Sauce

4 tablespoons Asian sesame oil

½ cup creamy peanut butter (can use all-natural)

½ cup chicken broth

2 tablespoons sugar (2 ½ tablespoons, if all-natural peanut butter)

**pinch of sea salt if all-natural peanut butter

¼ cup soy sauce (thin Thai)

2 tablespoons red vinegar

1 teaspoon ground ginger

2 small cloves garlic

Cook noodles, such as spaghetti, vermicelli, angel hair.  Shock with cold water. Blend ingredients together.  Mix into noodles.

           

Garnish with sesame seeds, crushed peanuts, julienne cucumbers, or fried tofu.

Mama