peanut butter recipe

Peanut Butter and Jelly Mini-Pies

Peanut Butter and Jelly “Pies”

These little pies are a fun way to take peanut butter and jelly on the road. They are just cut out circles of pie crust, filled with peanut butter and jelly, sealed, then baked.  Very easy to make, and a fun cooking project for kids as well as adults.

I prefer home made pie crust, but use store bought, if you like.

A nice treat, these little pies can be a snack, breakfast, lunch or even a dessert.

They are also great to take along for picnics and road trips. You can fill them with just jelly, if you like. I have filled them with peanut butter and a few chocolate chips for a fun dessert. You can use almond or cashew butter, if you prefer.

Get creative and have fun.

Peanut Butter & Jelly  Mini Pies

1 (15 oz.) package pie crusts or homemade crust for 2 pies*

1 egg

1 T. water

½ c. peanut butter

½ c. preserves, any flavor

Powdered sugar, optional

Preheat oven to 400-degrees. On lightly floured surface roll out one of the crusts into a 12-inch circle. Using a 2½-inch round cookie cutter cut out about 12-14 circles, re-rolling scraps and set aside. Roll out second piece of dough so you will have about 24-28 circles altogether. Beat together water and egg and set aside. Place a circle on work surface and place 1 teaspoon each of peanut butter and preserves in the center. Brush edges of the circle with egg wash. Place second circle on top and press edges together to seal. Prick crust with a fork a few times. Repeat with remaining circles. Place “pies” on lightly greased baking sheets and bake for 12-15 minutes or until golden brown. Cool on wire rack and dust with powdered sugar, if desired.

Martha Stewart’s Pie Crust Recipe

2½ c. flour

1 t. salt

1 t. sugar

2 sticks (1 cup) butter, very cold

About 6 T. ice water

Combine dry ingredients and cut in butter to resemble coarse crumbs. Using a fork to mix the dough start to add the ice water a tablespoon or 2 at a time until mixture just holds together. Wrap and chill until ready to use. Makes 2.

Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Was in the mood for pb&j this morning but since I was out of bread  had to get creative. I had some red grapes in the freezer and I decided to pair them up with peanut butter pancakes. The combination was really good. I started by making the syrup. I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup. Not the peanut butter and jelly sandwich I had in mind- something so much better. Sometimes it pays to think outside the box. 

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

 

 

Peanut Soup

Peanut Soup

Peanut Soup

I taught a vegetarian cooking class yesterday at the Nature Center for the University of Mount Union. One of the dishes we had was a peanut soup. Rich and flavorful it was a big hit with the students. I think you will like it, too. A different way to eat peanut butter for a lot of us. You could use almond butter or cashew butter instead of the peanut butter, if you like.

Peanut Soup

2 c. chopped onions

1 T. oil

cayenne pepper to taste

1 t. grated fresh ginger

1 c. chopped carrots

1 c. chopped sweet potatoes

1 c. chopped white potatoes

5 c. vegetable stock or water

1 c. tomato sauce

1 c. smooth peanut butter

1 c. chopped green onions

Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Warm gently and serve with green onions on top. Serves 6-8.

Peanut Dipping Sauce

Peanut Dipping Sauce

Peanut Dipping Sauce

I had a special request for this recipe. We were doing an Asian dinner for  Chinese New Year and needed an assortment of dipping sauces. This one is super easy and requires no cooking. I made a single batch but should of made more as it went fast. 

 Peanut Dipping Sauce

1/3 c. peanut butter

1/3 c. coconut milk

1/2 t. crushed red pepper

1-2 cloves garlic

1 t. fresh grated ginger

1 t. soy sauce

Dash hot red pepper sauce

Salt and pepper to taste

 Combine all ingredients in a blender or food processor until smooth.

Note: If you want to use this sauce on pasta thin it with 1/3 cup of vegetable stock.