THE BEST PEANUT BUTTER BLOSSOMS
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 48 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl until combined.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
- Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
- Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
- Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.
CHEWY PEANUT BUTTER COOKIES
As if we didn't already have enough love for Bisquick™, here is another way to love this versatile baking mix! This great recipe for old fashioned chewy peanut butter cookies made with classic Bisquick™ is delicious and made with basic ingredients you usually keep on hand. It makes about 48 soft and chewy peanut butter cookies, perfect for sharing or freezing for later. Fun fact: This classic recipe was featured in an ad for Bisquick™ in 1950! It was called the Betty Crocker™ "1-2-3 Cooky" recipe and was promoted as "thrifty" because it only cost 5 ½ cents to make a dozen cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, mix peanut butter and milk until smooth. Stir in Bisquick mix and vanilla until blended.
- Shape dough into 1 1/4-inch balls. Roll tops in sugar. On ungreased cookie sheet, place balls, sugar sides up, 2 inches apart. Flatten in crisscross pattern with fork dipped in additional sugar.
- Bake 7 to 9 minutes or until centers are set and bottoms are light golden brown. Do not overbake. Remove from cookie sheet to cooling rack. Cool 15 minutes.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g
BOUCHON BAKERY'S 'NUTTER BUTTERS'
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)
Provided by Frank Bruni
Categories cookies and bars, dessert
Time 1h15m
Yield About 50 cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
- At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
- To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 209 milligrams, Sugar 17 grams, TransFat 0 grams
HOMEMADE PEANUT BUTTER
Alton Brown's Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.
Provided by Alton Brown
Time 5m
Yield approximately 1 1/2 cups
Number Of Ingredients 7
Steps:
- Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Nutrition Facts : Calories 109 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams
PEANUT BUTTER BISQUE
Copied from a cookbook I took out of a library before I disoovered Zaar so I didn't note the source. I think some red pepper flakes would be a nice addition (or cayenne pepper). Guessed cooking time since I haven't made it yet.
Provided by Oolala
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt shortening in large saucepan. Add the green pepper, celery, and onions. Cook on medium heat until tender.
- Spoon cooked vegetables into blender or food processor and liquify. Return to saucepan and add flour, stirring until well blended. Add broth slowly. Cook and stir on medium heat until well blended and thickened. Stir in peanut butter, paprika, seasoned salt, salt and pepper. Mix well. Reduce heat to low. Stir in half and half; do not boil.
- Serve garnished with scallions.
Nutrition Facts : Calories 460.8, Fat 38.7, SaturatedFat 10.4, Cholesterol 14.9, Sodium 926.8, Carbohydrate 17.2, Fiber 3.8, Sugar 5.9, Protein 16.2
BISQUICK PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are very easy to make and addictive! This recipe is from a friend who made them without a recipe until we begged her to measure and write everything down. According to the Weight Watchers recipe builder, these are 2 points per cookie when I use "Heart Healthy" Bisquick. (Changing the sugar to Splenda does not lower the points.)
Provided by South Carolina Girl
Categories Dessert
Time 25m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Mix the first two ingredients.
- Add the Bisquick and chocolate chips. If the dough is very sticky, add a little more Bisquick.
- Roll the dough into balls.
- Roll the balls in sugar.
- Place the balls on a baking sheet and flatten them with a fork.
- Bake the cookies for 10-15 minutes. They should be light brown when they are finished.
Nutrition Facts : Calories 53.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 0.1, Sodium 54.6, Carbohydrate 8, Fiber 0.4, Sugar 4.8, Protein 0.7
DOGGIE BISCUITS I
These are our dog's favorite treats! If your dog has a corn allergy, you can substitute additional flour or oats for the cornmeal. Bone appetit!
Provided by Dani
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Pet Food Recipes Pet Treat Recipes
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Mix together whole-wheat flour, all-purpose flour, cornmeal and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter and vanilla. Mix well.
- On a flat surface use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheet.
- Bake the cookies for 20 minutes. After the biscuits have cooked 20 minutes turn off the oven off but let the biscuits remain inside the oven for another 20 minutes to harden.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 7.4 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 11.4 mg, Sugar 0.3 g
BISQUICK PEANUT BUTTER BLOSSOM COOKIES
One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
- Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg
DURHAM HOUSE PEANUT BISQUE
The Durham House was Waxahachie's finest restaurant for many years. It is now closed but this recipe was given to a patron as a wedding gift.
Provided by Bren in LR
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the celery and onion in the butter in a skillet until tender. Transfer to a blender container. Process until smooth.
- Pour the vegetable mixture into a large saucepan. Add the flour, stirring constantly with a wire whisk.
- Cook over medium heat until blended, stirring constantly.
- Whisk in the chicken stock gradually. Cook until the mixture begins to boil and thicken, whisking constantly.
- Stir in the peanut butter, half and half, salt, pepper, paprika and Tabasco sauce.
- Ladle into soup bowls. Garnish with chopped chives.
Nutrition Facts : Calories 429.5, Fat 35.3, SaturatedFat 14.7, Cholesterol 54.9, Sodium 452.6, Carbohydrate 17.9, Fiber 2.4, Sugar 5.8, Protein 14.3
BUTTERNUT-SQUASH BISQUE
Provided by Sam Sifton
Categories soups and stews, appetizer
Time 1h10m
Yield Serves 4
Number Of Ingredients 19
Steps:
- In a large saucepan set over medium heat, melt the butter until it foams. Add the squash, fennel, ginger and garlic and cook slowly until soft, about 15 minutes. Sprinkle in the flour and stir, then cook for 5 or 6 minutes to incorporate.
- Meanwhile, in a large pan set over medium-high heat, fry the bacon until crisp. Remove and drain over paper towels. Reserve.
- Add the vermouth and cognac to deglaze the first pan, and reduce the liquids until the pan is almost dry. Add the tomato juice and reduce it by half, approximately 3 minutes. Add the stock, anise and cardamom and simmer until it has reduced by roughly half, about 30 minutes. When the bisque has reduced, remove from heat and stir in the tarragon. Cover and steep for 5 minutes. Whisk in the crème fraîche, then strain bisque through a fine-meshed sieve or chinois.
- Season with salt, lime juice and cayenne. Serve immediately with a slice of crisp bacon over the top, and a sprinkle of pumpkinseeds.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 1414 milligrams, Sugar 5 grams, TransFat 0 grams
OLD-FASHIONED PEANUT BUTTER COOKIES
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
LIGHTLY CURRIED PEANUT BISQUE
Provided by Jean Anderson
Categories Soup/Stew Nut Sauté Thanksgiving Dinner Peanut Curry Fall Winter Family Reunion Potluck Bon Appétit Wheat/Gluten-Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- 1. Melt the butter in a large, heavy saucepan over moderate heat. Add the celery and onion and sauté for 8 to 10 minutes or until limp and golden. Blend in the curry powder, cumin, coriander, turmeric, cayenne, and black pepper, then cook and stir 1 minute more.
- 2. Add the peanut butter, then gradually mix in the chicken stock. Bring to a boil, adjust the heat so the soup bubbles gently, and simmer uncovered, stirring now and then, for 20 minutes or until the flavors "marry." Add the pecans and cook, stirring occasionally, for 2 minutes more. Remove the soup from the heat and cool for 10 minutes.
- 3. Purée the soup by churning in batches in the food processor or in an electric blender at high speed. It will still be lumpy. Note: For a silky soup, force through a fine sieve.
- 4. Return the soup to the pan, add the cream and salt, set over moderate heat, and bring to a simmer. Taste for salt and adjust as needed. Or, if you prefer, refrigerate the soup for up to two days. When ready to serve, reheat the soup or serve cold.
- 5. Ladle into heated (or chilled) soup plates, and sprinkle each portion with paprika, peanuts, and chives. Then, if you like, top with the mango chutney.
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- Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
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