Today -- January 24 -- is National Peanut Butter Day. Who knew?
In the spirit of the day,
1. what's your favorite way(s) to eat peanut butter?
2. smooth or crunchy?
3. "natural" or processed?
4. Jif or Skippy?
For me, I love Chinese cold peanut butter/sesame noodles.
I had no idea today was National Peanut Butter Day. In the spirit of the day we should make our own peanut butter. If you have two cups of roasted unsalted peanuts and a food processor you can make your own. You can control the consistency and add salt or leave it out. You can also add whatever you want to flavor it if you want to. Ideas for flavor additions, honey, molasses, cinnamon, nutmeg, vanilla extract, cocoa powder, red pepper. Hmm, I wonder what it would taste like if we added other nuts in with the peanuts. What would you add?
Extra crunchy Jiff, right out of the jar!!
Do have a nut store near us in MI that makes their own peanut butter from regular peanuts or cashew nuts. I find that as good as it is, it dries out quickly.
Great idea for add-in's. I'd do siracha sauce, but not too much. Or, molasses!
I buy an awesome fresh, unhomogenized peanut butter at my local grocery. As soon as I open it, I stir it thoroughly to disperse all the oil (a messy job) and then I immediately cap it and keep it refrigerated. That seems to help prevent it from drying out.
I like peanut butter. Now explain to me why the jar in my pantry went out of date in 2011?! I was shocked! And since I prefer nothing but peanuts and salt, I trashed it.
Reese's Peanut Butter Cups or
#1 and #2
For spreading on bread or crackers, I prefer smooth.
For cookies, I prefer crunchy
No sugar or other additives.
(Until I discovered that, I grew up on Peter Pan)
Does this hat make my butt look big?
Gee, and Wednesday was national pie day. I LOVE peanut butter pie!!!
Have never had peanut butter pie. Is there chocolate in it? Have a recipe you could share?
March is National Peanut Month. You can eat peanut butter pie every day to celebrate.
Have two peanut butter pies on these two dates in March:
March 1 National Peanut Butter Lover's Day
March 15 National Peanut Lovers Day
For anyone who enjoys peanut butter and jelly sandwiches there is this National date:
April 2 National Peanut Butter and Jelly Day
For anyone who likes peanut candy you don't have to wait until March as these two National days are coming up:
January 26 National Peanut Brittle Day
February 25 National Chocolate-Covered Peanuts Day
I love peanut butter, it's a great source of protein!
1: Right out of the jar on a spoon AND PB&J (who doesn't love PB&J and a cup of coffee!)
1. Reese's Peanut butter cups
2. Jif creamy PBJ w/my homemade blackberry jelly!!!!
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
Peanut butter pie recipes - some with chocolate. (I don't make them...I prefer Reese's peanut butter cups. )
Does this hat make my butt look big?
Here ya go, y'all! (First one is my "tried and true")
Nancy's Peanut Butter Pie
Prepared Graham cracker crust.
1/2 c peanut butter
1 c powdered sugar
8oz Cool Whip
4oz cream cheese
Mix all ingredients and fill prepared pie crust; chill or freeze.
If frozen, put in fridg for an hour before serving to soften a little.
(I like it best really cold.)
Gr Cracker Crust:
1-1/2 c gr cracker crumbs
3 T sugar
1 T flour
¼ c melted butter
Bake 350/15 min (don’t over cook)
Peanut Butter Silk Pie
Graham cracker crust for 9-inch pie*
1 c granulated sugar
2 oz bittersweet chocolate
1/3 cup evaporated milk
1 T corn syrup
1 heaping tablespoon peanut butter
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk
2 cups whipped topping
Purchase a large graham cracker crust or make your own. (see above or this one):
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
Pat into a 9" pie plate
Chill for about 30 minutes before filling.
If a crispier crust is desired, bake at
375/7 min before filling.
In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.
In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.
To test for soft ball stage: Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.
*you can use your favorite fudge recipe or mine which is Sanders Hot Fudge! Yum!This message has been edited. Last edited by: nance425,
Oh my, I'm gonna get in a lot of trouble with those pb pie recipes, nance425. TFS
And, I agree about Reese's Peanut Butter Cups; I am hooked on the dark chocolate version, refrigerated, of course.
aychi - just start with the first one and work your way down...not much trouble at all. You could always cut one slice and freeze the rest. But who would really do that???
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