A comfort food like no other. And so versatile.
Celebrating Peanut Butter!
The Menu Shoppe has it covered…
more “finds” and treats.
Southern Peanut Growers announced this new site just last summer—dedicated to all things peanut butter: recipes, nutritional info and more. Southern Peanut Growers is a nonprofit trade association representing peanut farmers in Georgia, Alabama, Florida and Mississippi. These four states grow about two thirds of the U.S. peanut crop each year.
Did you know…
1928: One of the first companies to produce peanut butter was Swift & Company, later renamed Peter Pan.
1955: Procter & Gamble entered the peanut butter business, introduced Jif in 1958. Now owned by the J.M. Smucker Company, Jif operates the world’s largest peanut butter plant, producing 250,000 jars every day!
…here’s a savory treat…
Southern Peanut Soup
1 cup natural peanut butter (no sugar added)
1/2 cup heavy cream
3 tablespoons butter
1 small Vidalia onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3-4 cups hot chicken stock or broth
2 tablespoons flour
Juice of 1/2 – 1 lime (to taste)
Melt butter in saucepan over medium low heat, add onions, celery and carrots and cook for about 10 minutes, until onions become translucent. Add garlic and cook for an additional 2 minutes. Whisk flour into the onion mixture, cook for 1 minute, then whisk in the hot chicken stock. Turn the heat up to medium. While stirring, cook 5 minutes until moderately thickened. Next, whisk in the heavy cream and peanut butter, heat the soup through but do not bring to a boil. Stir in the lime juice. Serve with optional toppings such as chopped toasted peanuts, scallions, cilantro, cayenne or hot sauce. This soup is also delicious served chilled.
..and for some fun and frolic…for all ages…
Peanut Butter Cake Balls
1 box (about 18 ounces) devil’s food cake mix
1 box (3.4 ounces) instant chocolate pudding mix
1 cup water
1/3 cup vegetable oil
1/2 cup peanut butter
1 cup coarsely chopped peanut butter cup candies
Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use. In large bowl, use hands to crumble cake until no large chunks remain. Add peanut butter and chopped candies; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.
Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set.
*Tip: let the pops cool by inserting the Pop sticks in a styrofoam block
Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Before candy sets, sprinkle with trim and/or drizzle with icing.
Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)
…and for exceptional gourmet tastes…
Saratoga Peanut Butter
, a gourmet purveyor of peanut butter from upstate NY. yopeanut.com
A fantabulous selection of peanut butters.
Chillin Chocolate–deep dark chocolate
New York Maple–maple and honey
Blizzard Butter–white chocolate
Monkey Boy–a banana and raisin combination
Adirondack Jack–unique blend of cranberries, flax seeds, and sunflower seeds, with a drizzle of clover honey and dusted with cinnamon
Trifecta–dark chocolate almond butter blend with dried cherries
Saratoga’s pledges all their peanut butters are all natural with no trans fats or added sugar…and even has cardiologist approval.
Peanut Butter Monkey Boy Bread
1/2 c. Saratoga Peanut Butter Co. Monkey Boy peanut butter
1/4 c. softened butter or non-hydrogenated margarine
1/4 c. white sugar
1/2 c. dark brown sugar
3 medium over-ripe bananas
1/2- 3/4 c. raisins
1 tsp vanilla extract
1 1/2 c. whole wheat white flour
1 tsp baking soda
1/8 tsp salt
2 tbsp peanuts (optional)
Makes 1 loaf, 12 servings
Preheat the oven to 350 degrees. Soak the raisins in 1/2 cup hot water for 10 minutes, then drain. Cream together the butter, peanut butter, and sugars. Mash the bananas and beat the egg, then gradually add to the butter sugar mixture. Beat in the vanilla extract. In a separate bowl, sift together the flour, baking soda and salt. Beat in 1/2 cup installments to the wet mixture. Pour into a greased 9×5 inch loaf pan. Bake for 55 minutes or until a tooth pick comes out clean.
…and for more grown up tastes…
Reeses Peanut Butter Cup cocktail
1 1/2 oz vodka
1 1/2 Cocoribe liqueur
2 scoops Vanilla Ice Cream
2 tbs peanut butter–chunky style
2 tbs chocolate syrup
Blend until smooth and pour into a cocktail glass.
If it’s on the menu…the Menu Shoppe has it covered.