Lancaster farming. (Lancaster, Pa., etc.) 1955-current, March 05, 1994, Image 46

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    86-Lancaster Farming, Saturday, March 5, 1994
Nuts About Peanuts
And Peanut Butter?
Peanuts am frequently referred
to as nutrition in a nutshell. Pea
nuts are 26 percent protein and
contain no cholesterol. Unsalted,
they qualify as a low sodium food.
They supply dietary fiber. In fact 2
tablespoons of peanut butter has as
much fiber as two slices of whole
wheat bread and supplies 15 per
cent of an adult’s daily protein
The world was first introduced
to peanut butter at the Universal
Exposition of 1094 in St. Louis,
when C.H. Sumner sold $705.11
of the treat at his concession stand.
Since then, the uses for peanut
butter have skyrocketed. Its versa
tility is demonstrated by the
recipes that follow.
'/] cup soft butter
A cup creamy peanut butter
Dash ground cloves
2'/i cups confectioners’ sugar
1 teaspoon vanilla
3 tablespoons milk
Blend together butter, peanut
butter, and cloves. Gradually add
remaining ingredients. Mix well.
Yields; Frosting for 2 dozen cup
cakes or 2 8-inch round layer
Mary Clark
IA cups flour
'A cup brown sugar
2 teaspoons baking powder
2 eggs
% cup peanut butter
'/a cup milk
2 tablespoons vegetable oil
Jelly and cream cheese or pea
nut butter chips or chocolate chips
Pul flour, brown sugar, and bak
ing powder in a medium mixing
bowl. Use a fork to stir well until
mixed. Crack the egg into a small
mixing bowl. Stir with fork. Stir in
peanut butter, milk, and oil. Add
peanut mixture to flour mixture.
Stir until dry ingredients are wet
but still lumpy. Line muffin tins.
Put 1 tablespoon batter in each
cup. Put in small amount of your
choice of filling. Top with batter.
Sprinkle brown sugar.
Bake at 325 degrees for 15 to 20
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
March 12* National Nutrition Month
19- Candy Recipes
26- Easter Favorites
April 2- What Can You Do With Eggs?
Dmu On The Range
'A cup butter
1 cup celery, thinly sliced
1 medium onion, finely chopped
2 tablespoons flour
2 quarts chicken broth
1 cup peanut butter, creamy
1 cup light cream
1 teaspoon salt
'/• teaspoon pepper
Melt butter in large saucepan
over low heat. Add celery and
onion. Cook until tender but not
browned. Add flour and stir until
mixture is smooth. Gradually add
chicken broth and bring to a boil.
Blend in peanut butter and simmer
IS minutes. Stir in cream, salt and
pepper. Heat and serve in soup
bowls. Garnish with paprika.
Yield 8 servings.
'/i cup peanut oil
A cup sugar
'A cup eggs
1 cup peanut butter
’/ cup buttermilk
A cup bread flour
'/«teaspoon baking soda
'/« teaspoon salt
4 ounces crushed peanuts
6 ounces chocolate morsels
Mix oil, sugar, eggs, and peanut
butter in a large mixing bowl. Add
buttermilk, stir thoroughly to
blend. Add bread flour, baking
soda, and salt Stir in peanuts and
chocolate morsels. Fill muffin tins
about A full and bake at 400
degrees for 20 minutes.
Yield: 3 dozen.
2 pounds onion
3 tablespoons butter
3 tablespoons flour
1 A cups milk
A teaspoon salt
2 teaspoons prepared mustard
1 teaspoon Worcestershire
'A cup chopped salted peanuts
Boil onions in salted water until
tender. Arrange in baking dish.
Melt butter; stir in flour. Add
milk stir until thick. Add salt, mus
tard, and Worcestershire sauce;
pour over onions. Sprinkle with
ice cream layer. Drizzle the choco
late mixture over the peanuts.
Freeze. Serve frozen.
Mary Clark
~nocc .'anut.. „ made by rolling 6 large scoops of Ice cream in
10-ounces of finely crushed peanut brittle. Place scoops on waxed paper-covered
baking sheet and return to freezer several hours of overnight. When ready to serve,
beat % cup pure maple syrup and V* cup creamy peanut butter until fluffy. Place 1
scoop of Ice cream in each sundae glass. Spoon sauce over top. Top with cherry.
Serve immediately.
1 pound Oreo cookies, crushed
‘A cup butter, melted
2 cups confectioners’ sugar
1 large can evaporated milk
2 A cups chocolate chips
'A cup butler
1 teaspoon vanilla
'A gallon vanilla ice cream,
slightly softened
114 cups Spanish peanuts
Mix cookie crumbs with butter.
Press into 9x13-inch and an
BxB-inch pan. Refrigerate 1 hour.
Combine sugar, milk, chocolate
chips and butter in a saucepan and
blend over medium heat. Bring to a
boil and boil for 8 minutes, stirring
constantly. Remove from heat and
stir in vanilla. Set aside to cool.
Spoon the ice cream evenly over
the refrigerated cookie crumb
crust Sprinkle the peanuts over the
whipped topping. Spread over
cooled layer 1.
Layer 3: Mix puddings with
milk until thickened. Spread over
layer 2.
Layer 4: Top with 9 ounces fro
zen whipped topping. Sprinkle
with chocolate and 'A cup peanuts.
Chill 2 to 3 hours.
Mary Clark
(Turn to P«B» M)
Featured Recipe
What better way to entertain family and friends on a weekend after
noon than with brunch, a sure crowd pleaser that combines the best of
breakfast and lunch fare.
“A Bunch of Brunch Ideas,” the latest leaflet from American Dairy
Association, offers 10 recipes suitable for year-round brunch occa
sions: cinnamon rolls, buttermilk pancakes, individual cheese souffles,
and more. To order, send 25 cents plus a self-addressed, stamped
business-size envelope to Brunch Leaflet, American Dairy Associa
tion, P.O. Box 760, Rosemonl, IL 60018-7760.
Here are two recipes from the brochure.
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2% cups buttermilk
2 eggs, beaten
'A cup butter, melted
Stir together flour, sugar, baking powder, soda, and salt. Add
remaining ingredients. Stir until batter is fairly smooth. Using a 'A cup
measure, pour batter onto4oo degree griddle. Turn when tops arc cov
ered with bubbles. Turn only once. Serve immediately. Yeilds 24
14 cup butter
A cup firmly packed brown sugar
A cup chopped pecans
1 package refrigerated biscuits
Preheat oven to 425 degrees. Place butter in 8-inch round cake pan;
place pan in oven to melt butter. Stir in sugar and nuts; spread evenly in
pan. Arrange biscuits in pan; bake 12 to 15 minutes. Cool in pan on
wire rack S minutes; invert serving plate. 10 servings.