Oatmeal, Peanut Butter, and Banana Doggie Cookies

Oatmeal, Peanut Butter, and Banana Doggie Cookies
1 to 1-1/2 cups unbleached Flour
3/4 cup Oatmeal
1/4 cup Wheat Germ
1/4 cup crunchy Peanut Butter
1/4 cup soft Butter or Vegetable Oil
2 mashed Bananas (can substitute 1/4 cup Honey)
1 tsp Baking Powder
1/2 cup Water

Preheat oven to 325°F. Combine all ingredients until well blended.

Form into tablespoon-sized balls and place on ungreased cookie sheet. Flatten balls to 1/4" thickness using the tines of a fork.

Bake for 15 to 20 minutes or until golden brown.

Makes about 20 cookies. I made Sally's to her size, 1" little cookies. I got a lot more cookies.

Debbi
(4/3/12)

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Marian's Chocolate Peanut Butter Pie

Marian's Chocolate Peanut Butter Pie

2 cups milk
scant 2 cups peanut butter
1 large pkg instant chocolate pudding mix
Large graham cracker pie crust
Cool whip or something like that

Mix peanut butter and milk. Add pudding mix and pour into pie crust.

Top with some kind of whipped cream. Store in frig.

Doesn't taste like much when first mixed - but man oh man - the next day, heaven if you love chocolate and peanut butter mixed.

For the smaller pie crust, cut everything in half.

Marian
(9/4/09)

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East African Groundnut Soup, Tomato and Kale Soup with Barley, and Focaccia

East African Groundnut Soup, Tomato and Kale Soup with Barley, and Focaccia

Here are the recipes from yesterday's party. They are all from Moosewood's "Daily Special" book, the soup/salad/bread one. As Joe says, "Wouldn't be a Kate party without soup." The peanut soup is one of those things that's oddly addictive; it doesn't taste like much for the first few bites, but then you just can't stop eating it. The focaccia is more of a pizza-crust type than my normal recipe, and it would make killer breadsticks with a bit more flour.

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East African Groundnut Soup
3 cups chopped onion
3 celery stalks, diced (about a cup)
1 tbsp canola oil
1 green and 1 red bell pepper, diced (about 2 cups)
1/8 to 1/4 tsp cayenne
2 tbsp garam masala or other curry powder
1 cup raw brown rice
28-ounce can diced tomatoes
6 cups water
1 tsp salt
1/2 cup peanut butter (natural, please!)
1 to 2 tbsp sugar
2 tbsp fresh lime juice
chopped fresh cilantro and scallions for garnish

In a soup pot, sauté the onions and celery in the oil for about 10 minutes on medium-high heat, until onions are soft and translucent. Add the peppers and saute for another 5 minutes. Stir in the cayenne and garam masala. Add the rice, tomatoes, water, and salt; stir well. Cover and bring to a boil, then reduce heat and simmer for 40 minutes until rice is tender. Whisk in the peanut butter, sugar, and lime juice. Serve with optional garnish.

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Tomato and Kale Soup with Barley
1/3 cup pearled barley
1 bay leaf
5 cups water
7 sun-dried tomatoes (not packed in oil)
1/2 cup hot water
1 tbsp canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, chopped or minced
28-ounce can diced tomatoes
2 tsp minced fresh dill (1 tsp dried)
pinch of cayenne
1 tsp salt
2 cups loosely packed rinsed, stemmed, and chopped kale
ground black pepper to taste
fresh dill sprigs and crumbled feta for garnish (optional)

Combine barley, bay leaf, and water in a soup pot. Cover and bring to a boil, then lower heat and simmer for 25 minutes or until barley is tender.

Meanwhile, place the sundried tomatoes in a small heatproof bowl, cover with the hot water, and let stand until softened, about 20 minutes. While the tomatoes soak, warm the oil in a small skillet. Add the onions and garlic, and saute for about 10 minutes until the onions are translucent. Remove from heat and put aside.

When the barley is cooked, remove bay leaf and stir in the onions/garlic, canned tomatoes, dill, cayenne, and salt. Drain the sundried tomatoes, dice them, and add the tomatoes and the soaking liquid to the pot. Cover and bring to a boil. Add the kale, reduce the heat, and simmer for 3-5 minutes. Season to taste with pepper. Serve with optional garnish.

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Focaccia (an interpretation of the real recipe)
1-1/4 cups warm water
3 cups white flour (I used bread flour)
scant 1/2 tsp dry yeast
1/2 tsp salt
1/2 tsp sugar
1 tbsp olive oil

Use a mixer or bread machine. Dump all ingredients into the bowl and mix for about a minute. The dough will be VERY wet and sticky but do not add more flour. When it has become elastic and stringy, scrape it into an oiled bowl, cover, and put aside to rise for 2 to 3 hours. The longer and slower the rise, the better the focaccia will be.

When the dough has doubled, preheat oven to 500°F.

Turn the dough out and make two rounds, breadsticks, or just a big flat plane. It was so wet and sticky that I just put it on parchment paper and smooshed it into a sort of rectangle. There was no way it was going to shape into breadsticks without more flour. If yours is drier, dip your fingertips in flour and dimple the top; I couldn't get the dimples to stay put. You can add chopped fresh rosemary or garlic, Parmesan, olive oil, and/or salt at this point (I oiled/salted mine after baking due to the wetness). Let rise for 10 minutes, then put in the oven for 10 to 12 minutes or until done.

Kate
(6/1/03)

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Thai Noodle Salad

Thai Noodle Salad

Here's another -- the Thai Noodle Salad I bring to Cummington (though not this year):

Thai Style Peanut Sauce (actually a marriage of Thai and Chinese flavors)

Sauce:
1/2 heaping cup to 1 cup natural style peanut butter* (don't use the processed kind, it will not work)
3 cloves garlic, peeled
a 1" piece of ginger, peeled
a handful of cilantro
2 tbsp to 3 tbsp brown sugar (preferably dark, but light is okay)**
3 tbsp to 4 tbsp balsamic vinegar***
4 tbsp soy sauce or tamari
1-3 tbsp chili paste with garlic (I like Lee Kum Kee brand) amount depends on how hot you like it
1 tsp to 2 tsp dark sesame oil****
about 1/2 cup hot water, more or less

*Changed to 1 cup in later post.

**Changed to 3 tbsp in later post,
***Changed to 4 tbsp in later post.
**** Changed to 1 tsp in later post.

Put garlic, ginger and cilantro in processor, mince finely. Add peanut butter and all remaining ingredients. Process. Check for seasoning. What you are aiming for is an intriguing and delicious blend of sweet, sour, salty, and peanut-y. Sometimes I add a bit more vinegar, sometimes a bit more hot sauce, etc. If too thick (should be the consistency of thick cream), add more hot water.

This sauce may be doubled or tripled, and will keep in the fridge for about a week. If you want to keep it longer, add only the PB and spices, put the fresh ingredients in shortly before serving. It is also awesome on grilled meat or chicken.

Salad:

1 package Chinese noodles (in a pinch, I have used whole wheat spaghetti, or even plain old vermicelli, you could also use Japanese noodles)
1 Cucumber
1 package extra firm tofu
a bunch of scallions

Optional, but very nice and elegant -- some washed mesclun type greens or fresh spinach leaves to put in the bowl as a base, some shredded carrot for on top, some crispy thinly sliced pepper, etc.

To assemble salad:
Cook noodles, drain, run cold water all over. Toss in a bit of oil to prevent sticking.

(NOTE: If you are planning to make this dish ahead of time, cook the noodles, toss them in oil and don't put the sauce on until just before serving. It will taste much better that way).

Put noodles in a large bowl, surrounded by sliced cucumber, red onions, mesclun, if desired. Top with cubed extra firm tofu. Pour sauce over, toss around to get the sauce mixed in. Garnish with shredded carrot, green onions, etc. Devour.

This is really, really good, if I say so myself. My kids think its the best thing I know how to make.

Carolyn
Posted: (6/11/00) Reposted: (5/23/03) Changes noted with an asterisk.

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Peanut Nut Brittle in the Microwave

Peanut Nut Brittle in the Microwave
Makes one pound

In case anyone needs a more specific temperature, my recipe says cook until thermometer reads 293° degrees.

I talked my MIL to come out to the house for supper during the holidays, and afterwards making peanut brittle on the pretense that she was showing me how to make it :) Two things seem important enough to her for the process that she brought along her own, a heavy pan, and a thermometer. And one does boil that syrup hard for a long time before it reaches that temp. An indication that it is getting close is that the peanuts start to make a popping sound.

I found this recipe but have not tried it:

1 cup raw peanuts
1 tsp butter
1 cup sugar
1 tsp vanilla
1/2 cup white corn syrup
1 tsp baking soda
1/8 tsp salt

In a 1-1/2 qt casserole, stir together peanuts,* sugar, syrup and salt.

Cook 8 minutes on high in microwave oven stirring well after 4 minutes. Stir in butter and vanilla.

Microwave 2 minutes longer on high.

Add baking soda and quickly stir until light and foamy.

Immediately pour onto lightly greased baking sheet, buttered foil, or marble; spread out very thin.

*roasted peanuts may be used instead of raw, but they must be added right before the baking soda.

Cindy W in Ky
(12/31/02)

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Peanut Butter and Jam Cookies (PB and J)

Peanut Butter and Jam Cookies

Take any peanut butter cookie recipe, or mix even (I only use them!) and mix it up.

Take 2/3 of the batter which should be pretty stiff and spread it out in a 8" or 9" square pan.

Spread jam of any flavor on top, about the same thickness you'd use on a sandwich.

Then take the rest of the PB batter and put it on top. I use my fingers to flatten out parts at time and cover the jam.

Bake at about 350°F for 25 to 30 minutes and cut in bars. People go nuts over them!

Gail - am I on a nut theme today? (G)
(12/16/02)

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Buckeyes

Buckeyes

1 stick butter
1 pound confectioners sugar
1-1/2 cups smooth peanut butter
1 tsp vanilla extract
6 oz bag dark chocolate chips

Mix everything together except chocolate. Mixture should not be crumbly. I think it feels alot like brand new play dough. If it sticks to your fingers too much add more sugar, if it crumbles instead of rolling up into balls add more butter. Brand name peanut butter works best, no generics and no low fat. No chunky!

Roll into balls about the size of shooter marbles- 1 (one) inch or so in diameter.Place on wax paper lined trays. Chill the balls while you melt chocolate. Melt chocolate in a double boiler. Using a skewer, nut pick or fancy candy dipping tool, dip balls in molten chocolate until just the "eye" remains uncovered. Let stand until chocolate is firm on wax paper.

lizdemeyners
(12/14/02)

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Carolyn's Famous Noodle Salad (two versions)

Carolyn's Famous Noodle Salad
( There is another version under this recipe, with some slight changes.)


I made the noodles. A couple of people have asked for the sauce recipe again. I know it's been posted, but I have no idea where it is.

This is a basic outline (I don't really have precise quantities, let your taste be your guide. What you are aiming for is a delicious combination of sweet, sour, salty and spicy. The sauce will be enough for a few batches of noodles, or you can put it on grilled chicken, fish or meat, etc. It keeps for about a week in the fridge, but is best right after its made.

1 cup peanut butter (use natural style, preferably one that is not over-salted)
1/4 cup soy sauce
1/4 cup balsamic vinegar
3 tbsp brown sugar
2-3 tbsp chili sauce with garlic
   (available in the Chinese market, or the chinese section of the supermarket)
   I like Lee Kum Kee brand, it has a brighter flavor
dash of dark sesame oil
   (do not overdo; or it will overpower the noodles)
handful of cilantro
a one inch piece of ginger, peeled
one good sized clove of garlic

Into the work-bowl of the food processor, put the ginger, garlic and cilantro. Mince finely. Add peanut butter, and remaining ingredients. Slowly pour about 1/4 - 1/2 cup hot water -- until the consistency is that of thick cream. Taste and correct seasonings. Sometimes you will want a bit more vinegar, sometimes a bit more sugar, etc.

Salad:
Boil a lb of Chinese lo mein noodles, rice noodles, whole wheat spaghetti, or even plain old vermicelli. Cook just past the point of al dente, but don't really over cook. Run very cold water over the noodles (they firm back up when you do this, so if you cook them al dente they will be too firm). Drain, toss with a bit of peanut oil so that they won't stick. It is best to make the noodles the day before and chill them in the refridgerate overnight, but this doesn't always happen at my house.

When making this for company, or a potluck, I arrange a bed of mesclun greens in a large bowl, place the noodles in the center, scatter matchstick carrots and chopped scallion on top, and put cucumber spears all around. Cut up pieces of tofu are also nice (use extra firm, and drain thoroughly). Tofu doesn't travel that well, so I leave it out when I bring the salad to a potluck.

Serve the sauce separately. It is not a good idea to sauce the noodles, then refrigerate them -- the peanut butter gets clumpy, and the texture is not as good.

Enjoy,
Carolyn, who maintains that spicy noodles are served in heaven, where ever that is.
(5/26/02 and 7/25/04)

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Slightly Revised Version of Carolyn's Famous Noodle Salad

Well, that got me out of lurk. I think it's on the sheepthrillsmansion site, but the way I currently make it has evolved somewhat. I am using less sugar (in fact, I made a low carb, lower fat, South Beach friendly sauce recipe this week, which I did with a grilled chicken salad -- see my blog for details).

The basic outline is this:
a handful cilantro
a clove or two of garlic
a one inch piece of ginger

Whizz around in the food processor.

Add:
1/2 cup natural style, pref. unsalted peanut butter
1/3 cup balsamic vinegar
about 3 T soy sauce
a tablespoon or two of hot sauce to taste.

Thin with a bit of warm water until it is the consistence of thick cream. Serve over cooked, chilled noodles of choice (Chinese lo mein, whole wheat soba, rice noodles, etc.)

Arrange salad on a bed of mesclun or baby salad greens, with cucumber, firm tofu, shredded carrots, perhaps some bean sprouts and sliced green onions.

Prepare to never make another thing for a potluck again.

Whoops! In the original recipe, I put in about 2 tbsp of brown sugar. I now use less than 1 tbsp and it still tastes great, but you may like it sweeter. My low carb version has no sugar, just a hint of OJ to even out the flavors.

Carolyn
(7/25/04)

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Joy's Peanut Butter Cookies

Joy's Peanut Butter Cookies
Yield: 60 servings
By: Unknown

Here's my grandmother's recipe - sound like it might be what you are looking for. They are very yummy!

3 cup flour
1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar
1 cup peanut butter
2 tsp baking soda
1/4 tsp salt
2 egg
1 tsp vanilla

Sift flour soda and salt together once. Cream shortening and sugars. Add beaten eggs and mix until smooth. Add peanut butter and stir well. Add flour mixture and mix to a stiff batter. Stir in vanilla. Form small balls and press with fork onto greased cookie sheet. Bake at 375°F for 15 to 18 minutes.

Joy
In San Francisco
(10/19/01)

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Cold Noodles with Peanut Sauce

Cold Noodles with Peanut Sauce

Here's the recipe for the noodles I brought to True North on Saturday, as promised. It's from The Savory Way, by Deborah Madison:

salt
1 lb Chinese egg noodles or linguine
2 tbsp roasted peanut oil or dark sesame oil
1/2 cup chopped cilantro leaves
6 scallions, thinly sliced on the diagonal
1 (1/2-lb) package silken-firm tofu, cut into small cubes (optional)
peanut sauce (recipe follows)
chopped roasted peanuts or toasted sesame seeds
fresh cilantro sprigs for garnish

Bring a large pot of water to boil for the noodles. Have a colander ready in the sink. When the water boils, add salt to taste and the noodles. Cook until the noodles are just done. Immediately dump them into the colander and rinse them with cold water to stop the cooking. Shake off the excess water, then toss the noodles with the oil, cilantro, scallions, and tofu. Cover and refrigerate until ready to use; then toss with the peanut sauce. Garnish with the roasted peanuts or sesame seeds and fresh cilantro sprigs.

(If you prefer to have the noodles hot, shake off the excess water when they're finished cooking, but don't rinse them. Warm the sauce in a double boiler and toss it with the noodles.)

Peanut Sauce
6 large garlic cloves
1 large bunch of cilantro, leaves and upper stems only
1 (1/2 oz) piece fresh ginger, pealed and roughly chopped (about 2 tbsp)
1 tbsp peanut oil
1 tbsp dark sesame oil
1 tbsp hot chili oil
1/2 cup peanut butter or sesame-peanut butter (use a natural, unsweetened type like Arrowhead Mills)
1/2 to 2/3 cup soy sauce
3 tbsp sugar
3 tbsp rice wine vinegar or to taste
hot water, if necessary

Put the garlic, cilantro, and ginger in the work bowl of a food processor and work until they are finely chopped (says I: or chop them small by hand). Add the oils, peanut butter, 1/2 cup soy sauce, and sugar, process (or stir) until well combined with the seasonings. Add the vinegar and season to taste with the additional soy sauce, if necessary. If the sauce is thicker than you wish, thin it with hot water. Store the sauce in an airtight jar and keep it refrigerated.

Thin it again with hot water as needed before using. This sauce will keep for months. (NOT in my house - Gretchen)

Gretchen
(4/24/2001)

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Annie's No Bake Cookie Recipe

Annie's No Bake Cookie Recipe
(Makes 4 Dozen)

This is pretty similar to the other recipes that have been posted--but I've made this one recently.

Results were medium...I found the chocolate portion of the cookies a little too grainy for my tastes--which tells me that I either boiled the mix for too long or for not long enough.

A friend made them for me about two months ago, and hers were smooth and creamy (except for the oatmeal, obviously). So see what you think. I've also heard that you can use a candy thermometer to tell when the mix is "done," but I don't know the correct temperature you're supposed to shoot for. I would assume at least soft ball stage, but I could be wrong.

2 cups sugar
1 stick of butter or margarine
1/2 cup milk
1/3 cup Hershey's cocoa
2-1/2 cups 'Old Fashioned' Quaker oats
1/3 cup peanut butter (*creamy recommended)
2 tsp vanilla

In a medium saucepan, combine sugar, butter, milk and cocoa over medium heat. Stir constantly and bring to a rolling boil. Boil for one minute, stirring constantly, and add remainder of ingredients.

Spoon over waxed paper.

Annie T.
(2/22/01)

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Flourless Peanut Butter Cookies

This isn't exactly gourmet, but it is very good and very easy.

Flourless Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together well, by hand (will be stiff like play-dough).

Sprinkle 1 teaspoon baking soda over the dough and knead in.

Make into small balls and smash with a fork. Bake at 350°F for 10 minutes.

My mom made several batches of these for the kids, (yea, right!), while she was here this week. They are best warm, so the small batch is great.

This is also good if you have a flour allergy.

Denise
(11/18/00)

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Peanut Butter Fudge (stovetop or microwave)

Peanut Butter Fudge (stovetop or microwave)

Don't know if this is "fool-proof" or not, but it does come from the "Great American Favorite Brand Name Cookbook", so that ought to be worth something....

1 (12 oz) package peanut butter chips
1 (14 oz) can sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts

Stovetop method:
In heavy saucepan, over low heat, melt chips with sweetened condensed milk.

Add marshmallows, stir until melted.  Remove from heat.  Stir peanuts into mixture.  Spread into wax paper-lined 8" or 9" square pan.  Chill 2 hours or until firm.  Turn fudge onto cutting board, peel off paper and cut into squares.

Microwave:
In 2-quart glass measure, microwave chips, sweetened condensed milk, and marshmallows on full power (high) 4 minutes or until melted, stirring after 2 minutes.  Proceed as above.

Looks easy (and tasty!)

Drooling in Colorado,
Heather
(6/4/00)

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Microwave Fudge and Marshmallow Creme Peanut Butter Fudge

Microwave Fudge and Marshmallow Creme Peanut Butter Fudge

Here are a few recipes to get you going. I make the first one a lot (or the kids do, anyway).

Microwave Fudge
Keep it in the fridge when it's done

1-1/4 cups (8 oz.) chocolate chips
     (or butterscotch chips or white chocolate chips or peanut butter chips or...)
7 oz. (half of a 14 oz. can) sweetened condensed milk
1 tbsp. cold butter
1-1/2 tsp. vanilla extract
optional: 1/2 c. nuts, or up to 1-1/2 cups mini marshmallows (for a rocky road effect)

• In a quart measuring cup, melt chips on high for 1 minute, stir, nuke another 30 seconds, repeat until melted.
• Blend in condensed milk.
• Top with butter, cut into 2 or 3 pieces.
• Microwave another 45 seconds until butter is melted.
• Add vanilla and options, mixing just till combined.
• Pour into a greased 5" by 10" pan, or loaf pan, or whatever.
• Chill 2 hours before cutting.
• Can easily be doubled if the bigger bowl fits into your microwave (g).

Marshmallow Creme Peanut Butter Fudge

2 cups granulated sugar
1 cup light cream
1/3 cup peanut butter chips (or 1/4 cup peanut butter)
2 tbsp. butter
1 (7 oz.) container marshmallow creme
optional: 1 cup coarsely chopped nuts

Put butter, sugar, cream, and chips into a pot, and dissolve sugar over low heat until you don't hear any gritty noises. Increase heat to medium and bring to a boil. Bring to 234°F to 240°F (soft ball stage -- should be chewy in the middle). Shock by placing pan into sink half filled with cool water.

Add marshmallow creme, stir thoroughly. Watch for fudge to thicken, lose its sheen. When it snaps, it's done. Pour into greased pan. Doesn't double well.

I'd go with the first recipe if it's really hot and humid. Both recipes from (or adapted from) Lee Edwards Benning's "Oh, Fudge!".

If you've got to mail it -- wrap well with bubble wrap, and keep your fingers crossed or, even better, send the ingredients for the first one with the recipe to your son. Good luck!

Lady Fingers
(6/3/00)

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Favorite Peanut Butter Fudge

Favorite Peanut Butter Fudge

2 cups sugar (half brown sugar if desired)
1/2 cup evaporated milk
2 tbsp light corn syrup
1/4 tsp salt
1 tsp vanilla
1/2 cup peanut butter
1/2 to 1 cup chopped nuts, optional

Mix sugar, salt, syrup and milk in pan. Bring to boil slowly.

Cook until small amount forms soft ball in cold water, about 234°F on a candy thermometer.

Remove from heat, add peanut butter and vanilla. Do not stir.

Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape.

Stir in nuts if used. Pour into a buttered loaf pan or 8" x 8" pan and cool. Cut in small squares.

Southern U.S. Cuisine

(posted by Bev 6/3/00)

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Homemade Peanut Butter

Homemade Peanut Butter

1 cup roasted, unsalted, shelled peanuts
1-1/2 to 3 tbsp peanut or safflower oil
1/2 tsp salt

Blend in food processor adding just enough oil to make it smooth. You can use salted peanuts and omit the salt, or omit the salt entirely with unsalted peanuts.

Store in an airtight container in the refrigerator. Use within two weeks. Makes about 1-1/2 cups.

Note: You can add sugar if you like it sweeter. The kids like it better that way.

di
(5/25/00)

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The Hansel and Gretel Sandwich

The Hansel and Gretel Sandwich

Alright, I'll give up my special peanut butter sandwich concoction. Meant for kids...guaranteed to clog the adult eaters arteries!

3 slices of bread

Peanut butter

Chocolate Hazelnut Spread

Bananas

1. Spread 1 side of bread with peanut butter.
2. Slice banana over top.
3. Middle slice of bread, spread 1 side with peanut butter and one with chocolate hazelnut spread.
4. Lay peanut butter side on top of bananas.
5. Slice banana over top of chocolate hazelnut spread side.
6. Spread 1 side of last piece of bread with chocolate hazelnut spread.

Butter the outside and grill.

Kids will think you're an angel!

Roberta

(1/20/00)

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Peanut Butter-Stuffed Jalapenos

Peanut Butter-Stuffed Jalapenos

The perfect appetizer for wild game. Wait...don't gag...they are great and not that hot!

Take pickled jalapenos, the thick walled kind, slice long ways and remove seeds and stuff with peanut butter.

Make sure you eat the whole thing in the first bite. Excellent with margaritas, venison, elk or bison.
...AND NO I AM NOT A BLOODTHIRSTY CLUB CARRYING CAVEMAN, sometimes I just eat like one. I'm not kidding-they ARE good!!

elaine in northern colorado
(12/16/99)

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