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WANTED: recipes using peanut butter

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Yes, we have a case of peanut butter. In 2 weeks ds10 is wanting to cook lots of things to enter in our county fair. In order to save money and use what is on hand, I would love a cake, pie, or unusual cookie recipe that contains peanut butter. Or a bread or a muffin come to think of it. The pie can't be a 'cream' pie or a frozen pie since it will most likely be 90degrees that week and the judges won't be refrigerating anything.


I have been to Allrecipes.com and well, most recipes I am coming up with don't have wonderful ratings or they are just the ordinary recipe that lots of other folks tend to enter.



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We love these from the King Arthur Whole Grain Baking book. Here's the nutritional information including the chocolate chips. There are 8 grams of protein. The fat content is relatively high, 14 g, but 10.5 g of this is from the peanut butter. There is 1 teaspoon of butter per muffin.


Whole Wheat Peanut Butter Muffins


2 1/4 cups whole wheat pastry flour

1 t baking soda

1 t baking powder

1/2 t salt

4 T unsalted butter

1/2 cup dark brown sugar

3/4 cup peanut butter

1 1/2 t vanilla extract

2 large eggs

3/4 cup buttermilk

1 cup chocolate chips (optional)



Preheat oven to 375º.


Whisk together the dry ingredients in a medium sized bowl. Cream together the butter and brown sugar until light. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape the sides of the bowl often. Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Scrape bowl and ensure even mixing. Add in the chocolate chips if using.


Scoop the batter into a prepared muffin pan. Bake until golden brown, 23-25 minutes. Remove from oven and allow to cool in pan for five minutes, then turn out to complete cooling on a wire rack.

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Stiry fry


3 cloves garlic

2/3 cup chunky peanut butter

1/3 cup lime juice

3 tablespoons soy sauce

1/2 teaspoon crushed hot red pepper

1 cup chicken broth

3/4 pound vermicelli (any pasta or rice)

6 ounces snow peas (about 2 cups), trimmed and halved if large (any all veggies work great)

3 tablespoons vegetable oil


1 pound skinless, boneless chicken thighs, cut into thin strips

1 red bell pepper, cut into thin strips

2/3 cup chopped scallions

1/4 cup chopped cilantro


1. With machine on, toss garlic into feed tube of a food processor. Add peanut butter, lime juice, soy sauce, and hot pepper and process until blended. Pour broth through feed tube slowly and process until smooth. Set sauce aside.

2. In a large pot of boiling salted water, cook vermicelli until just tender, 5 to 6 minutes, adding snow peas to water during last 30 seconds of cooking. Drain pasta and snow peas into a colander.

3. While pasta is cooking, heat oil in a wok or large frying pan over high heat. Add chicken and stir-fry 2 minutes. Add bell pepper and stir-fry until chicken is white throughout and pepper is crisp tender, 2 to 3 minutes longer. Remove wok from heat.

Edited by LibraryLover
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1 cup peanut butter

1 cup white sugar

1 egg


Preheat oven to 350 degrees F (180 degrees C).

Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.


I have a good peanut butter pie recipe, but it calls for cream cheese and I am not sure it would withstand the heat?

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2 c. sugar

1/2 c. milk

1 1/3 c. peanut butter

7 oz. marshmallow fluff


Bring sugar and milk to a boil; boil for 3 minutes. Remove from heat and add peanut butter and fluff, mixing well until smooth. Quickly pour into a buttered 8x8" square pan. Chill until set, then cut into squares. Store at room temperature. Bad for you, but soooo yummy!

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