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The only ingredient in our peanut butter is peanuts ...
have some fun with these tasty mixes.
- Fruitcake Cookies
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Ingredients:
1/4 cup crushed pineapple (drained)
1/2 cup granulated sugar
1 lb. raisins
2 cups shortening (can use part butter)
3 cups brown sugar
6 whole eggs
1 cup strawberry jam or orange marmalade
1 lb. dates, chopped
2 teaspoons soda
2 teaspoons molasses
8 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ground cloves
1 teaspoon salt
1 cup chopped nuts
Directions:
Combine crushed pineapple and granulated sugar in a saucepan and cook until it is a thick syrup. Remove from heat and cool. Plump raisins by covering them with hot water, set aside. Beat together shortening and brown sugar. Beat in eggs, one at a time, beating well after each addition. Stir in pineapple, jam, dates and well-drained raisins. Dissolve soda in molasses and mix in. Sift flour with spices and salt and add to mixture. Stir in nuts. Chill dough for at least 1 hour. Drop by spoonfuls onto a greased cookie sheet. Preheat oven to 350 degrees. Bake cookies for 12-15 minutes, until edges are brown. Makes about 12 dozen.
- Cold Thai Noodle Salad
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Ingredients:
1 red bell pepper, seeded and chopped small
12 fresh (or frozen) green beans, trimmed and chopped
1/4 c. Hot & Spicy Peanut Butter
1/3 c. plus 1 T. light soy sauce
2 T. sugar
1/3 c. oil
1 pound box fettuccine pasta
2 T. sesame seeds
Directions:
A nice vegetarian main course or a great side dish with beef or chicken, this salad using Krema Hot & Spicy Peanut Butter is simple and can be made up to 2 days in advance. Serves 8 as a side dish, 4 as a main dish. Total time in the kitchen: 5 minutes.
Place a large pot of water over high heat, cover and bring to a boil. While waiting for water to boil, whisk together the peanut butter, soy sauce, sugar and oil.
Add the pasta to boiling water and cook according to package directions. Do not overcook! When the pasta is three minutes away from finishing, add the fresh green beans (if using frozen beans, adjust time according to package directions).
Strain pasta and beans. Pour all into the bowl with the peanut sauce. Add chopped pepper and toss. Add sesame seeds and toss again. Cover and thoroughly chill.
- Creamy Gingered Carrot Soup - from Prevention Magazine
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Ingredients:
1 T. peanut oil
1 lb. baby carrots
2 ribs celery
1 lg. white or yellow onion, sliced
4 1/2 c. water
2 c. fat-free milk
1 lb. baking potatoes, peeled and sliced (about 2 large potatoes)
1/3 c. Krema Creamy Peanut Butter
2 t. fresh minced ginger (or 2 t. ground ginger)
2 t. salt
1 1/2 t. white pepper
Directions:
Place a stockpot over low heat; add the oil, carrots, celery, and onion; cover. Stir occationally for 8 min, or until the onions are translucent.
Add the water, milk, potatoes, peanut butter, ginger, salt, and pepper. Cover, and bring to a boil. Reduce the heat. Summer, uncovered, until the veggies are tender, about 25 minutes.
In a blender, puree the soup in batches. Return the pureed soup to the clean stockpot. Adjust the seasonings. Heat through over low heat. Makes 6 servings.
- Peanut Butter-Chocolate Mousse
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Ingredients:
12 oz. tofu, silken
1/2 c. maple syrup
1/2 c. cocoa powder
1 1/2 t. vanilla extract
1/3 c. Kreama Peanut Butter
pinch of salt, to taste
2 T. vanilla soy milk
Directions:
Whip up this decadent peanut butter and chocolate dessert in seconds - you'll boost your health and excite your tastebuds in one spoonful. The silky texture and melt-in-your-mouth appeal of this easy-to-fix dessert make it a hit. The soy protein in tofu and the monounsaturated fat in peanut butter make it heart healthy. The cocoa powder and maple syrup give this dessert all the sweetness and flavor of its more fattening counterparts. Top with crushed peanuts for added heart protection.
Place all ingredients into a food processor. slowly drizzling in the soy milk. Blend until smooth. Spoon into 5 serving dishes, and refrigerate. Chill for 1 to 2 hours before serving. Makes 2 1/2 cups. Garnish with chopped peanuts. From Prevention Magazine
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