Peanut Butter Secrets Recipes

PEANUT BUTTER SECRETS

Provided by Food Network

Categories dessert

Time 40m

Yield 3 1/2 dozen

Number Of Ingredients 19

Peanut Butter Secrets image

Steps:

HEAT oven to 375 degrees F. Coat baking sheets lightly with no-stick cooking spray.
COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.
COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet.
BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack.
COMBINE shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute. Stir. Repeat until smooth.
DIP cookie tops in chocolate. Let stand until chocolate is set.

Ingredients

Crisco® Original No-Stick Cooking Spray
1 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup Jif® Creamy Peanut Butter
1 large egg
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
40 to 45 chocolate-covered miniature peanut butter cups
em
Glaze:
/em
1 tsp. Crisco® Butter Flavor All-Vegetable Shortening
or 1 tsp. Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup (6 oz. pkg.) semi-sweet chocolate chips
2 tbsps. Jif® Creamy Peanut Butter

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

Homemade Peanut Butter image

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

Ingredients

15 ounces shelled and skinned AB's Roasted Peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
2 pounds in-shell raw peanuts (see Cook's Note)
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

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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.

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