Historians contend that peanuts are one of the world’s oldest foods, being in the Americas long before Columbus discovered the New World.
It is suspected that peanuts first grew in Peru where peanut-shaped pottery and peanut designs have been found in ancient Peruvian tombs.
And over time, more than 300 uses have been found for the peanut, shell and plant foliage.
This week’s recipes offer three ideas for today’s peanuts and by-products.
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Peanut Butter Banana Bread
- 2 pkgs. dry yeast
- 1/3 cup warm water
- 3/4 cup peanut butter
- 1/2 cup brown sugar
- 2 large bananas, mashed
- 1 egg
- 1 cup scalded milk, cooled
- 1 1/2 tsps. salt
- 6-7 cups all-purpose flour
Dissolve yeast in warm water and let sit until it is bubbly.
Beat peanut butter and sugar together in large bowl. Beat until creamy. Stir in mashed banana, egg, cooled milk, dissolved yeast and salt. Blend well.
Add 2 cups of flour and beat well. Stir in enough additional flour to make a stiff dough. Turn out onto a lightly floured board. Knead about 10 minutes, adding more flour as needed to keep dough from sticking.
When dough is smooth and elastic, place in a large greased bowl. Turn dough to grease the top. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch down and divide dough in half. Shape each half and place in a greased loaf pan. Cover and let rise until doubled again.
Bake in a preheated 350 degrees F oven for 40-45 minutes. Remove from pans and cool on rack.
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Peanut Butter Glazed Carrots
- 1 lb. carrots, pared and sliced
- 2 tbsps. butter
- 2 tbsps. creamy peanut butter
- 1 tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- 1 cup orange juice
Cook carrots in boiling, salted water until tender. Drain well.
Melt butter and peanut butter in a saucepan. Remove from heat. Blend in flour, salt and ginger then gradually stir in orange juice.
Cook over medium heat, stirring constantly until sauce thickens and boils, about one minute.
Stir in drained carrots. Heat and serve. Makes 6 servings. May also be served cold as a side salad.
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Boyfriend Peanut Cookies
- 1 cup butter
- 1 1/3 cups granulated sugar
- 1 1/3 cups firmly packed brown sugar
- 2 eggs, unbeaten
- 1 tsp. vanilla
- 1 1/2 cups unsifted all-purpose flour
- 1 tsp. baking soda
- 3 1/2 cups rolled oats, quick or old fashioned
- 1 1/2 cups chopped salted peanuts
- 1-6 oz. pkg. chocolate bits
Cream butter in a large mixing bowl. Slowly beat in sugars, unbeaten eggs and vanilla. Beat until fluffy.
Sift flour with soda and add oats. Mix then stir into butter mixture. Stir in chopped peanuts and chocolate bits.
Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 375 degrees F oven for 12 minutes. Makes about 6 dozen cookies.
Note: be sure the boyfriend doesn’t have a peanut allergy!
Joyce Walter can be reached at [email protected]
