Peanut & Pecan Recipes
Pecan Kisses
1 egg white
1/2 teaspoon vanilla flavoring
3/4 cup light brown sugar
2 cups chopped pecans
Directions: Beat egg white and flavoring together. Add sugar, beat until stiff. Add nuts, stirring only until well-coated. Drop from teaspoon onto baking sheet. Bake at 250° for 30 minutes. Turn off oven and do not remove pecan kisses for an additional 30 minutes.
Yield: 24 pieces.
Holiday suggestion: These can be placed in pretty holiday tins for gift-giving.
Peanut Tips
Add peanuts and peanut butter to your diet by mixing equal parts of peanut butter and honey with a dash of cinnamon for a tasty, fresh fruit dip. This can also be used as a spread for bread and crackers. A healthy trail mix can be made by mixing peanuts with your favorite dried fruits and whole grain cereal.
Spread peanut butter on toasted bread, bagels or English muffins for a nutritious breakfast OR toss unsalted peanuts into a spicy vegetable stir-fry for added protein and flavor.
Peanut Chutney Spread
12 ounces fat free cream cheese
1/3 cup crunchy peanut butter
6 ounces chutney
1/3 cup of green onions, finely chopped
2 tablespoons teriyaki sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
In a medium bowl, mix the fat free cream cheese, peanut butter and chutney. Add the onions, teriyaki sauce, mustard and ginger. Mix together. Yields: 40 one-tablespoon servings.
Mississippi Mud Cake
1 cup butter or margarine (2 sticks)
1/2 cup cocoa
2 cups sugar
4 eggs, slightly beaten
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/8 teaspoon salt (omit if peanuts are salted)
1 1/2 cups chopped peanuts
2 cups miniature marshmallows
In a large saucepan melt butter over low heat. Add cocoa and stir until well blended. Remove from heat and add sugar, eggs and vanilla, mixing well. In a separate container combine flour, salt and peanuts. Stir to coat peanuts. Add gradually (but quickly) to saucepan ingredients. Spoon batter into a greased 13" x 9" x 2" pan. Bake in a preheated 350 degree oven for 35 to 40 minutes (or until tester comes out clean). Spread marshmallows over warm cake. Yields: approximately 15 slices.
Peanut Butter Muffins
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 cup milk
2 eggs
1/2 cup sugar
1/2 cup creamy peanut butter
1 teaspoon salt
Preheat oven to 400 degrees F. Combine flour and baking powder and set aside. Place milk, eggs, sugar, peanut butter and salt in blender container, cover and blend. Pour over dry ingredients; stir just to moisten. Fill greased muffin pans 2/3 full. Bake in 400 degrees F. oven 15 to 20 minutes. Makes 12.
Peanut Butter Fondue
1 cup creamy peanut butter
1 cup light cream
1/2 cup honey
apple wedges
strawberries
pear halves, quartered
pitted dates
chopped peanuts
flaked coconut
sponge cake
Place peanut butter in fondue pot. Gradually stir in light cream. Blend in honey. Cook over low heat, stirring constantly, until mixture starts to boil. Keep warm throughout serving.
To serve, spear a fruit piece with fondue fork or bamboo skewer. Dip into peanut butter mixture, then coat with chopped roasted peanuts or flaked coconut. Makes 2 1/2 cups dip.
NOTE: Brush cut fruit with lemon or orange juice to prevent browning.
Peanut Butter Pie
1/2 C. creamy peanut butter
2 C. milk, heated very hot
1/2 C. sugar
1 (9 inch) pie shell, unbaked
4 eggs
Whipped topping (optional)
1-1/2 tsp. vanilla
In small mixing bowl at medium speed, beat eggs until well beaten. Add peanut butter and continue beating. Beat in sugar and vanilla until well blended. At low speed, gradually beat in milk until smooth. Pour into pie shell. Bake on bottom rack of preheated 400° F. oven until knife inserted near center comes out clean – approximately 35 minutes. Cool on a wire rack, then refrigerate. Garnish with whipped topping and peanut halves, if desired. Serves 6.
"Old Fashioned Peanut Butter" Food Processor Method
2 C. roasted peanuts (with or without red skins)
1/2 tsp. salt (omit if salted peanuts are used)
1 T. oil
Using the metal blade, process ingredients continuously for 2 or 3 minutes. The ground peanuts will form a ball, which will slowly disappear. Stop machine. Scrape the sides of the container with a rubber spatula. Continue to process until the desired smoothness is obtained. NOTE: For chunky style peanut butter, stir in 1/2 cup chopped peanuts after the processing is complete. Yield: 1 cup smooth or 1-1/2 cups chunky peanut butter. Peanuts with red skins may be used. (DO NOT confuse skins with outer shells!) The resulting red flecks do not affect the flavor.
Peanutty Snack Sticks
10 slices day old bread
1 cup butter
1/2 cup peanut butter
1 cup powdered sugar
Trim edges from bread slices. Reserve crusts. Cut each slice into four strips; put strips and edges on cookie sheet. Bake in 250oF. oven for 30 minutes. Cool. Roll roasted edges to a fine crumb. Melt butter; add peanut butter. Dip toasted strips in hot mixture; roll in powdered sugar. Cool; dip again in hot mix and roll in crumbs. Snack sticks will keep indefinitely in an airtight container. Yields 40 sticks.
All American Peanut Butter Cookies
1/2 cup butter, softened
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanillia extract
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Combine butter, peanut butter, sugar vanilla and egg, beating until light and fluffy. Stir together dry ingredients and add to butter mixture, blending thoroughly. Shape into 1 inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a criss cross pattern. Bake at 350oF. for 10 minutes, or until lightly browned.
Yields 4 dozen.
Dixie Peanut Brittle
2cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon salt
3 cups raw shelled peanuts, skins on
2 tablespoons butter
2 teaspoons baking soda
Heat sugar, syrup, water and salt to a rolling boil in a heavy saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293oF.). Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4 inch thickness. When cool break into pieces. Store in an airtight container. Yields about 2 pounds.
Granola
1 quart rolled oats (quick or regular)
1 1/2 cups flaked coconut
1 1/2 cups chopped roasted peanuts
1/2 cup butter or margarine
1/2 cup light brown sugar, firmly packed
1/2 cup honey
1 tablespoon vanilla extract
1 cup wheat or bran flakes
1 cup seedless raisins
In 12 x 20 x 2 inch microwave safe container, stir together oats, coconut and peanuts. Microwave for 2 1/2 minutes, on HIGH. Stir, microwave for 2 1/2 minutes longer. In a mixing bowl, melt margarine on HIGH for 1 minutes or until melted. Stir in sugar, honey and vanilla, then drizzle over oat mixture. Add cereal flakes and raisins. Toss evenly. Microwave for 2 1/2- 3 1/2 minutes on HIGH. (Mixture will be crumbly.) Yields approximately 2 quarts. Allow mixture to cool.