Today we made Apple Honey Nut Cake!
14 oz sweetened condensed milk, 2 scant C flour, 3t baking powder, 1/2 C apple juice, 1/2C coarsely chopped peanuts, 1/2C coarsely chopped almonds lightly salted with sea salt, 1/2C honey
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, mix juice and honey.
Stir in milk. Blend well.
Stir into dry ingredients until just blended.
Stir in nuts.
Turn into greased loaf pan.
Bake 40-45 minutes or until knife inserted in center of cake emerges clean.
Today we made Apple Peanut Scones!
2C flour, 1/2C coarsely chopped salted roasted peanuts, 1/4C creamy peanut butter, 3T brown sugar, 2 medium Granny Smith apples, peeled and chopped into 1/2″ to 1/4″ pieces, 1/2C skim milk, 3T sugar, 1T baking powder, 1T butter
Preheat oven to 350F. Sift together flour, baking powder and sugar. In separate bowl, mix chopped apples with peanut butter, brown sugar and chopped peanuts.
Blend well. Blend butter into flour mixture. It should still be powdery. Mix in milk.
Stir in apple mixture until just blended.
Drop by T onto greased cookie sheets 1″ apart.
Bake 15-18 minutes or until lightly browned.
Today we made Peanut Butter Nut Pie!
1 graham cracker pie shell, 3/4C light corn syrup, 1/2C creamy peanut butter, 3 eggs, 2/3C brown sugar, 1/2C chopped almonds, 3/4C peanuts, 1t vanilla
Preheat oven to 325F. Mix together corn syrup, peanut butter and eggs until smooth.
Stir in brown sugar and vanilla.
Blend well. Stir in almonds and peanuts.
Pour into pie shell.
Bake 45-50 minutes or until almost set in the middle. Cool before cutting.
Today I made Chocolate Sour Cream Peanut Ice Milk!
14oz fat-free sweetened condensed milk, 1C fat-free sour cream, 2/3C cocoa, 1 1/3C half and half, 1C peanuts, chopped, 1/2C brown sugar
Mix milk with cocoa over low heat until smooth.
Remove from heat. Stir in brown sugar. Blend well.
Stir in sour cream and half and half. Blend well.
Stir in peanuts.
Turn into souffle dish. Freeze overnight or until of desired solidity.
Today I made Cornmeal Gumdrop Cookies!
1C butter, 1C sugar, 1 egg, 1 1/2C flour, 1/2t baking powder,
1/2t baking soda, 1/2t salt, 3/4C fine yellow cornmeal,
11oz red, green and/or purple gumdrops, chopped, 1C coarsely chopped
Preheat oven to 350F.
Cream butter and sugar. Add egg. Mix well. In separate bowl, sift together dry ingredients. Add to wet ingredients. Stir in peanuts and gumdrops.
Drop by Tbs onto greased cookie sheets. Bake 12-14 minutes or until lightly browned. Do not overbake. Serve upside-down.
Today I made Peanut Cherry Bars!
3/4C well-drained, pitted, halved fresh cherries, 1/4C white sugar, 1/2C butter, 1/2C flour, 1/2t cinnamon, 1/2t salt, 1/4t baking powder, 1/2C brown sugar, 1 egg yolk, 3/4C chopped peanuts, 1/2C powdered sugar
Preheat oven to 350F. Cream butter with white and brown sugars. Add yolk. In a separate bowl, whisk dry ingredients. Stir dry ingredients into butter mixture. Mix in peanuts. Press half the dough into a greased 9″X13″ baking dish. Spread cherries on top. Sift powdered sugar onto cherries. Cover with remaining dough. Press down lightly. Bake 30-35 minutes or until lightly browned.
Today I made Chocolate Cereal Bars!
Adapted from dozens of recipe websites.
10.5 oz mini marshmallows, 1/2C peanut butter, 1C chocolate chips or 1 1/4C chocolate chunks, 1/2C butter, 2-4C corn flakes, 1C peanuts
Melt first 4 ingredients together over low heat, stirring constantly. Remove from heat when smooth. Stir in peanuts. Add corn flakes pursuant to desired crunchiness. If you want fudgier bars, add 2C; if you want more cookie-like bars, add 4C. Press into greased 9″X13″ dish. Chill one hour before serving. Cut into bars.
Today I made Lemon Peanut Cookies!
3/4C butter, 3 oz fat-free cream cheese, 1C powdered sugar, 1t vanilla, 1T lemon zest, 2t lemon juice, scant 2C flour, 1C chopped peanuts, powdered sugar
Preheat oven to 300F.
Cream butter and cream cheese until light and fluffy. Add sugar and beat well. Add vanilla, lemon juice and zest. Beat well. Add flour. Mix well. Stir in peanuts. Roll into 1″ balls and place on baking sheet 1″ apart.
Bake 20-25 minutes or until lightly browned on bottom. While hot, roll in powdered sugar.
Today I made Butterscotch Peanut Candy!
2T butter, 2C mini marshmallows, 1C butterscotch chips, 1t vanilla, 1/2C peanuts, divided
Sprinkle peanuts in a greased baking dish. Melt chips with butter.
Add marshmallows. Add vanilla. Stir until all melted and smooth. Pour mixture over peanuts.
Sprinkle more peanuts on top. Cool. Cut.
Today I made Peanut Surprise Cookies!
1/2C butter, 3/4C brown sugar, 2T brown sugar, 1 egg, 1t vanilla, 1t cream of tartar, 1/2t soda, 1/8t salt, 1 1/3C flour, 6oz chocolate chunks, 1t cinnamon, 1/2C coarsely chopped peanuts
Preheat oven to 400F. Beat butter with 3/4C brown sugar.
Stir in egg and vanilla. Blend well.
In separate bowl, mix dry ingredients. Add to wet ingredients. Blend well. Stir in chocolate chunks and peanuts.
In separate container, mix 2T brown sugar with cinnamon.
Shape batter into balls and roll in sugar/cinnamon.
Place 2″ apart on parchment-paper lined cookie sheets or food-grade silicone-reinforced glass-weave mat.
Bake 8-10 minutes or until firm. Do not overbake. Cool on racks.