A modern version of peanut butter was invented in North America in the 1890s but according to research peanut butter has roots in Incas civilization. Further research indicates peanut butter is found in four out of five North American homes.
If peanut butter sticks to the roof of one’s mouth, it is considered to have the perfect mix of ingredients, a combination of peanuts, oil, sugar and emulsifiers. Or if purity is desired, peanut butter made with only peanuts is available in specialty stores.
This week’s recipes offer ideas for using peanut butter, other than as a topping for toast, or as part of a sandwich with jelly.
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Creamy Peanut Butter Soup
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 2 cups water
- 1-12 oz. jar creamy peanut butter
- 1 pint heavy cream
- 1 1/2 cups milk
- 1 1/2 tsps. salt
- 1/8 tsp. pepper
Boil vegetables in water until tender. Puree with a little of the liquid in a blender.
Pour pureed mixture into a large saucepan. Slowly add peanut butter. Stir over low heat until smooth.
Blend in heavy cream then add milk, salt and pepper. Continue stirring over medium heat until soup is hot, but not boiling. If desired sprinkle crushed peanuts over the top just before serving. Makes 6 bowls of soup. Should not be frozen.
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Frozen Peanut Butter Pie
- 1-9 inch graham cracker crust
- 4 oz. cream cheese, softened
- 1 cup icing sugar
- 1/3 cup creamy peanut butter
- 1/2 cup milk
- 1-9 oz. carton Cool Whip topping
- 1/4 cup finely chopped salted peanuts, optional
Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into mixture.
Pour into pie shell. Sprinkle with chopped peanuts, if desired.
Freeze until firm, then slice with a warm knife blade and serve. Wrap leftovers in foil and store in freezer.
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Chocolate Pots of Cream
- 1/2 cup milk
- 2 sqs. unsweetened chocolate
- 1 tsp. butter
- 3/4 cup icing sugar
- 1/2 cup creamy peanut butter
- 1 tsp. vanilla
- 2 egg yolks, beaten
- 2 egg whites
- 1/2 cup cream, whipped
- chopped peanuts, optional
In a saucepan over low heat, warm milk, chocolate and butter, stirring occasionally until chocolate is melted.
Stir in sugar, peanut butter and vanilla until smooth. Spoon a little of the hot mixture into beaten egg yolks. Combine with the other ingredients in the saucepan. Continue to heat until just hot. Remove from heat, cover and cool.
Beat egg whites until stiff then fold into peanut butter mixture. Fold in whipped cream.
Divide mixture evenly into 6 individual serving dishes and chill.
Garnish with a dollop of whipped cream and chopped peanuts, if using.
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Homemade Peanut Butter
- 1 cup salted peanuts
- 1 1/2 tbsps. peanut oil
- extra oil
Blend peanuts and oil until smooth. Gradually add, while blender is turned on, another 1 1/2 tbsps. oil or enough to obtain the proper consistency.
The oil may be omitted for a creamier butter.
Joyce Walter can be reached at ronjoy@sasktel.net
