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Dover Post
  • Welcome To My Kitchen: Peanut butter deserves two days of celebrations

  • Food Columnist Judi Leaming supplies three recipes for the second annual day of Peanut Butter celebrations. Try the Curried Groundnut Soup, Peanut Butter Brownies, or Peanut Butter Cupcakes.


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  • National Peanut Butter Lover’s Day is March 1, and is not to be confused with National Peanut Butter Day, which was Jan. 24. Sometimes I really have to struggle to come up with three recipes for a column but that’s not so when we talk about peanut butter. The difficult part of this column was deciding which recipes to share with you.
    Curried Groundnut Soup
    (recipe from “Family Fun Magazine”)
    1 tablespoon vegetable oil
    1 medium onion, chopped (about 1 1/2 cups)
    1 carrot, grated (about 1/2 cup)
    1 large sweet potato, peeled and grated (about 3 cups)
    3 cups water
    1 (10.75-ounce) can condensed tomato soup
    1/2 cup creamy peanut butter*
    1 teaspoon curry powder
    1/8 to 1/4 teaspoon cayenne pepper
    1/2 cup sour cream (optional)
    2 tablespoons chopped peanuts (optional)
    Heat the oil in a large saucepan over medium heat. Add the onion and the carrot and sauté until tender – about 3 to 5 minutes. Add the sweet potato and water; cover and simmer for 10 minutes or until the sweet potato is soft. Stir in the condensed soup, peanut butter, curry and cayenne pepper (depending on the level of spiciness your family prefers), then bring the mixture to a boil. Remove the pan from the heat and let cool for 10 minutes. Puree the soup in a blender in 2 batches (or use a handheld immersion blender), then return it to the pan and reheat it. Ladle the soup into bowls and, if you like, top it with a dollop of sour cream and a few chopped peanuts. Serves 6.
    *Soy butter can be substituted because of peanut allergies.
    Peanut Butter Brownies
    1/2 cup butter, softened
    1 cup dark brown sugar, packed
    3 eggs
    1/2 cup peanut butter, smooth or crunchy
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 (11-ounce) bag peanut butter and milk chocolate chips
    Preheat oven to 350 degrees. In a large mixing bowl cream together the butter, sugar, eggs, peanut butter and vanilla until smooth. Slowly beat in flour, baking powder and salt and mix just to blend well. Stir in chips. Bake for 30 minutes. Cool before eating – if you can wait that long! Cut into squares.
    Note from Judi: These were so good that I almost ate the whole pan by myself!
    Peanut Butter Cupcakes
    (This recipe was distributed many years ago by the American Dairy Association)
    1 (18-ounce) box yellow cake mix
    1 cup water
    1/2 cup evaporated milk
    1/2 cup peanut butter, creamy or crunchy
    2 eggs
    Easy Chocolate Frosting
    1 (6-ounce) package semi-sweet chocolate chips
    Page 2 of 2 - 1/3 cup evaporated milk
    1 1/2 cups confectioners sugar, sifted
    For cupcakes: Line standard cupcake tins with paper liners. In place of ingredients listed on the cake mix box, combine all ingredients listed in this recipe in a large mixer bowl and mix and bake according to package directions. Cool cupcakes on wire rack. After cupcakes have cooled, prepare Easy Chocolate Frosting by combining chocolate chips and evaporated milk in a small saucepan. Mix and stir over low heat, stirring constantly, until mixture is smooth and thick. Remove from heat and stir in confectioners sugar until smooth. Swirl frosting over cupcakes. (If frosting becomes too stiff, slowly stir in more evaporated milk.)

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