It’s National Peanut Butter Day and we are going to give you some of our favorite peanut butter recipes for this scrumptious holiday.
In honor of the national holiday, here are a few facts:
Below we have some of our favorite peanut recipes. One is a
winning State Fair cooking contest recipe from Gail Fuller.
Preheat the oven to 350 degrees. Butter an 8-inch square pan. Unwrap the roll of phyllo dough and cut in half so it will fit in the pan. Cover the phyllo dough with plastic wrap and place a damp towel over the top. Brush the top sheet of phyllo with melted butter. Grab it and the sheet below and place butter side down in the pan. Repeat 2 more times, so you have 6 sheets of phyllo in the pan. Heat the peanut butter in the microwave for 30 seconds to 1 minute until liquid and spread 2-3 tablespoons of peanut butter over top. Sprinkle with chocolate chips. Repeat 4 more times. Butter the next phyllo sheet and grab the one below and place them butter side down on top of the peanut butter layer. Butter the top sheet of dough. Cut the baklava into squares being sure to cut through all layers. Bake for about 45 minutes until the baklava is golden brown. While the baklava is baking, heat the water, sugar, honey and vanilla in a sauce pan. Bring to a boil. Keep on low until the baklava finishes baking. When the baklava comes out of the oven, pour the honey mixture over the top, making sure to saturate all the cuts. Let it cool completely, uncovered for several hours.
Following is a peanut butter cookie recipe from the National Peanut Board. We recommend trying it with a local peanut butter.
In a large bowl, cream together butter, peanut butter,
white sugar, brown sugar and vanilla. Add egg and beat well. In another bowl,
combine the flour, baking soda, baking powder and oats. Add to creamed mixture.
Drop by teaspoons onto greased baking sheet. Bake at 350 degrees for 10
minutes, or until cookies are a light brown. After removing cookies from the
oven, press flat with a spatula, place cookie on wire rack to cool.
To Make Filling: Cream butter, confectioners’ sugar and peanut butter. Add cream one tablespoon at a time until the mixture is smooth but not runny. You may not need all of the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Peanut Butter & Jelly
After gathering the ingredients, prepare a 9 x 9 pan by lining it with aluminum
foil and spraying the foil with nonstick cooking spray. Place the sugar, butter
and evaporated milk in a medium saucepan over medium-high heat. Stir constantly
until sugar and butter are melted and the mixture is smooth. Insert a candy
thermometer. Continue to cook the candy until it reaches a full boil. Continue
to cook, stirring constantly, until the candy reaches 235 degrees. Remove the
pan from the heat. Immediately stir in the peanut butter, vanilla and
marshmallow cream, and stir until well-combined. Pour the fudge into the prepared
pan. Working quickly so that the fudge does not start to set, place small spoonfuls
of jam or jelly all over the surface of the fudge, and drag a table knife through
the fudge to create a marbled effect. Allow the fudge to set at room temperature
for at least 2 hours or overnight. Once set, cut into small pieces and serve.
Store remaining fudge in an airtight container at room temperature.