Peanut Recipes

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Read about health benefits of Peanuts here.  You will be amazed how healthy our favorite nut is!
 
  • Microwave Peanut Brittle
*1 cup raw peanuts                                   *1 tsp. butter
*1 cup sugar                                            *1 tsp. vanilla
*1/2 cup white corn syrup                          *1 tsp. baking soda
*1/8 tsp. salt
DIRECTIONS: Stir together peanuts, sugar, syrup, & salt in 1 1/2 qt. casserole dish. Place in microwave and cook 7-8 minutes. Stir well after 4 minutes. Add butter and vanilla to syrup mixture, blending well. Return to microwave and cook 1-2 minutes more. Peanuts will be lightly browned and syrup very hot! Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet; let cool 1/2-1 hour. When cooled, break into small pieces and store in airtight container. Makes 1 lb.
 
  • Peanut Butter Fudge
*4 cups granulated sugar                          *1/2 tsp. salt
*3/4 cups evaporated milk                         *1/4 cup light corn syrup
*1/3 cups chunky peanut butter                 *1 tsp. vanilla
DIRECTIONS: In saucepan, combine syrup, sugar, salt, milk, and 3/4 cup water.  Bring to boil; cover and cook for 2 minutes. Uncover and cook without stirring until a little of the mixture dropped into cold water forms a soft ball (232 on a candy thermometer). Remove from heat. Cool to lukewarm (110). Add peanut butter and vanilla. Beat until mixture thickens and loses its gloss. Put into a buttered 8" square pan. Cool and Cut. (Rosemary Cox)
 
  • Peanut Butter Balls
*2 sticks oleo                                          *1 1/2 cups peanut butter
*1 lb. powdered sugar, sifted                     *1 1/2 cups graham cracker crumbs
*1 tsp. butter & nut flavoring                      *1/4 lb paraffin wax (3/4 strip)
*8 oz. chocolate chips
DIRECTIONS: Melt oleo and peanut butter. remove from heat. Immediately stir in sugar, crumbs & flavoring. Mix well, as soon as you can touch, roll into balls. Chill on a cookie sheet. Melt paraffin and chocolate chips in double boiler. Keep over hot water. Dip balls with a toothpick. Put on waxed paper. (Susan Condee & Mary Beth Cox)
 
  • Peanut Blossoms
*1 3/4 cup flour                               *1 tsp. baking soda
*1/2 tsp. salt                                  *1/2 cup sugar
*1/2 cup brown sugar                      *1 tsp. vanilla
*1/2 cup shortening                         *1/2 cup peanut butter
*1 egg                                            *2 tbsp. milk
*48 Hershey kisses               
DIRECTIONS: Mix ingredients well (except kisses). Shape int0 balls and roll in granulated sugar. Bake on ungreased cookie sheet 10-12 minutes at 375°. Place candy kisses on each cookie as soon as they come out of the oven. (Beth Crabill)
 
  • Sugar Peanuts
*2 cups raw shelled peanuts                  *1 cup sugar
*1/2 cup water                                      *1 tsp vanilla

*pinch of salt
DIRECTIONS: Cook ingredients over medium heat (stir often) until water cooks out and sugar covers nuts.  It will take a while--about 10-15 minutes. Spread on cookie sheet. Bake for 15 minutes--stir well. Return to over for 15 minutes more. Bake at 350°. (Amy Postell)
 
  • Peanut Butter Fudge Cake
*1 cup butter                                        *2 cups all purpose flour
*4 tbsp. cocoa                                      *1 tsp. baking soda
*1 cup water                                         *2 eggs beaten
*1 cup buttermilk                                   *1 tsp vanilla
*1 cup sugar                                         *2 cups crunchy peanut butter
Frosting:
*1/2 cup butter                                      *1 box powdered sugar
*4 tbsp. cocoa                                      *1 tsp vanilla
*6 tbsp. buttermilk
DIRECTIONS: In 9x13" saucepan, combine 1st 4 ingredients, bring to a boil. Set aside sift sugar, flour and soda into large mixing bowl; pour cocoa mixture over sifted ingredients; mix well. Stir in eggs and vanilla. Pour into a well-greased pan. Bake at 350° for 25-30 minutes. Cool in pan, warm peanut butter to spreading consistency and spread on cold cake. Cover with frosting.   FROSTING DIRECTIONS: In sauce pan, combine cocoa, butter, & buttermilk. Bring to a boil. Place powdered sugar and vanilla in large mixing bowl, then add cocoa mixture. Spread over cake.
 
  • Chocolate Chip Peanut Butter Cookies
*1/2 cup granulated sugar                           *1 egg
*1/2 cup brown sugar                                  *1/2 tsp. baking soda
*1/2 cup peanut butter                                *1/2 tsp. baking powder
*1/4 cup butter/margarine                            *4 cups rice krispies
*1/4 shortening                                           *1 6oz. pkg. of chocolate chips
DIRECTIONS: Mix sugar, peanut butter, shortening, egg, baking soda, & baking powder in 4qt. bowl thoroughly. Stir in cereal & chocolate chips. Shape dough slightly rounded by teaspoon. Place about 2" apart on ungreased cookie sheet. Bake until golden brown. Cool 5 minutes before removing from cookie sheet. Makes 3 1/2 dozen.
 
  • Peanut Butter Pinwheels
*1/2 cup shortening                                 *1 1/4 cup flour
*1 cup sugar                                           *1/2 tsp. baking soda
*1/2 cup peanut butter                              *1/2 tsp salt
*1 egg                                                     *1-6oz. pkg or 1 cup chocolate chips
*2 tbsp milk
DIRECTIONS: Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg, & milk. Sift together flour, soda, & salt.  Stir into mixture. Place dough on lightly floured wax paper. Roll in a rectangle. Melt chocolate over hot water. Cool slightly and spread over dough. Roll up dough like a jellyroll, lift wax paper slightly at each turn. Chill about 20-30 minutes. Not too long or chocolate will break when slicing. Slice and place on ungreased cookie sheet. Bake at 375° for 8-10 minutes.  Ruth Yoder
 
  • Peanut Butter Cups
*3 lbs. xxx sugar
*1 lb. butter
*1 qt. peanut butter
*2 lg. pks chocolate chips
*1 bar paraffin wax
DIRECTIONS: Mix butter, sugar, & peanut butter til smooth and creamy. Shape into balls and chill overnight. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate mixture, using toothpicks.
 
  • Peanut Butter Crunch Candy
*1 1/2 cups sugar
*3/4 cup dark corn syrup
1 1/2 cups crunchy peanut butter
1 tsp vanilla
6 cups corn flakes
1/2 cup salted peanuts
DIRECTIONS: Bring sugar and corn syrup to a rolling boil.  Remove from heat and add peanut butter and vanilla.  Stir to blend.  Pour over corn flakes and peanuts and mix until all cereal is coated.  Pat into 2 greased 8*8*2 in pans.  While still warm, cut into squares. Makes 18 servings.              
(from Peanut Advisory Board)

 
  • Southern Peanut Soup w/ Pepper Jelly
2 Tbsp butter                                   1 cup light cream
2 Tbsp grated onion                       2 Tbsp chopped roasted peanuts
1 branch celery, thinly sliced        1/2 cup hot pepper jelly
2 Tbsp flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 tsp salt
DIRECTIONS: Melt butter in a saucepan over low heat; add onion and celery.  Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt, and cream into the strained broth until well mixed. Serve hot. garnish each serving with one teaspoon of chopped peanuts and a dollop of hot pepper jelly.
 
  • Peanut Butter Oatmeal
Prepare any flavored instant oatmeal according to package directions.  Add 1 Tbsp peanut butter before serving. Makes 1 serving.  (from Peanut Advisory Board)
 
  • Snack Mix
*1 cup peanuts
*1 1/2 cups multi-grain cheerios
*1 cup raisins
*1 cup marshmallows
DIRECTIONS: Mix all ingredients.  Makes 6 3/4 cup servings.    (from Peanut Advisory Board)
 
  • Peanut Butter Apple Muffins
*2 cups flour, sifted                   *1/4 cup sugar
*4 tsps baking powder               *1 egg
*3/4 tsp salt                              *1 cup milk
*1/2 tsp cinnamon                     *3/4 cup chopped apple
*1/4 tsp nutmeg                        *1/4 cup peanut butter
*1/4 cup peanut oil
DIRECTIONS: Sift flour with baking powder, salt, cinnamon, and nutmeg.  Set aside.  Cream oil ad peanut butter with sugar, beating until light and fluffy.  Add egg and beat well. Stir in milk and chopped apple.  Add flour mixture and stir just enough to moisten dry ingredients.  Fill greased muffin tins 2/3 full and sprinkle top of batter with an additional 2 Tbsp sugar mixed with 1/4 tsp cinnamon.  Bake at 400° for 20-25 minutes.  Makes 15 muffins.
 
  • Peanut Butter Crumb Delight
*1 large box instant pudding (vanilla)
*2 1/2 cup milk
*1 1/2 drained pineapple chunks
*1/2 cup peanut butter
*2 cup graham cracker crumbs
*1/2 cup light brown sugar
DIRECTIONS: Prepare pudding using 2 1/2 cups milk. When thick, fold in pineapple. In a separate bowl, blend peanut butter, graham cracker crumbs & sugar. Put half of topping mixture in buttered pan. Top with half the crumb mixture and repeat. Chill. Top with whipped cream if desired. Serves 8
 

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