I had incredible yields of Khing Yai - there's still some in the ground so I haven't counted it all yet, but looks like at least 10:1. Yellow Hawaiian was only 3:1, Bubba Blue was 4:1. Big Kahuna was a flop, 1:1. It rotted in the trays and didn't sprout. I can't sell frozen ginger without having an approved kitchen. I've candied a lot of ginger and started making ginger chews and hard candy. Both of these freeze well, make nice gifts and are good for cold and flu season. I get about a cup of juice from a pound of ginger. I puree it in a food processor and strain with a sieve. I use 1.5 cups white sugar, 3/4 cup corn syrup and 1 cup of ginger juice. I use a candy thermometer and heat it to 250 degrees for the chews, 300 degrees for hard candy. Makes a very spicy candy. I managed to find a grocery store to sell some of my ginger to. I got $10/lb, and they sold it at $15/lb in the store. The could only sell around 10 lbs a week tho. I can easily sell that much at even a moderately busy farmers' market, and was surprised they couldn't move it more quickly. The "baby" part of it doesn't seem to be as important as local and organic. I cut back on the amount of ginger I'm growing next year, but am growing more turmeric. I've talked to a few produce buyers who are very interested in turmeric, even if they don't want ginger. I think I'm going to lower my prices next year, maybe $8/lb wholesale for ginger and $10-$12/lb at the farmers' market. Maybe higher for turmeric, depending on my yields. I made a mistake in not covering my ginger inside my high tunnel when it got into the 20's. The stems and leaves froze, but it took a few weeks for them to completely die off. It's been about a month now and the ginger that's still in the ground looks great. Some of my ginger had developed a skin, but I think those plants had dried out; it doesn't seem to be from freezing.

* Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 12:05 I make this dish all the time - I never measure tho, so I don't have exact ingredients, but exact measurements aren't necessary anyway, so it doesn't matter! Roasted Carrots Slice carrots into thick "coins" and place in a 9 x 13 baking dish. Mix 1 cup orange juice with 1 or 2 shots of whiskey and pour over the top. I fill the pan about half way with carrots when I make it, so that amount of whiskey/juice is good for that amount of carrots - you can reduce or increase the amount if you're making more or less - it's not critical if you're off a little. And I HATE whiskey, but in this dish it adds a great taste! Grind fresh sea salt and pepper over the top, dot with butter all over, cover with foil, and bake at 350 until done to desired. I like my carrots with a bit of bite still in them. I also uncover them for the last 10-15 minutes to make sure the liquids turn into a "glaze" and the carrots brown a bit. You might need to add a bit more juice at this point if there isn't enough liquid left so what's left doesn't just burn up. You can also drizzle some maple syrup over the top after you dot them with the butter, but I find they're sweet enough without it. Sometimes I add it and sometimes I don't. Lisa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 19, 09 at 13:31 Warning, I have not made that carrot-cumin tart either, but with cheese and cream and carrots and cumin . . . how can you go wrong? I am leaning towards making the carrot tart for a dessert, (I don't know if it will be good or not, it is mostly a curiosity thing) but we'll see, because my weekend plans haven't firmed up yet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 13:39 Lisa, Roasted Carrots w/whiskey is calling my name! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 15:30 mustangs - as I said, I'm really not a whiskey fan, but in this dish, it's really good. It just adds a special taste that you can't quite put your finger on! Lisa o Coconut Carrots clip this post email this post what is this? see most clipped and recent clippings * Posted by jeri (My Page) on Thu, Feb 19, 09 at 16:12 This has got to be one of the simplest carrot recipes ever – and delicious too! :-) Simmer Carrots in Coconut Cream. That’s it! I always have baby carrots on hand and a can of Coconut Cream in the pantry. It *has* to be Coconut Cream which you find in the Liquor Isle. It doesn’t contain liquor – but I guess it is used for certain mixed drinks? Anyway – this will *not* work with Coconut Milk. The Coconut Cream is slightly sweet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 16:41 Lisa, Strangely I don't drink (well there was that time in December Sheshebop made me) but I am drawn to recipes with liqueur, beer, or wine. In fact I just shared your recipe with the guy ahead of me at the checkout line. He had a huge bag of carrots. Turns out the carrots were for his horse. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by posie4u (My Page) on Thu, Feb 19, 09 at 17:48 I love carrots. The following recipe was given to me by a co-worker (a dietitian) who advised that for he and his wife, it is a must have dish for Thanksgiving. It is yummy. Horsey Carrotts 1 bag of baby carrots or 12 carrots, pared/sliced 1 cup mayonnaise 2 Tbs grated horseradish, more or less to taste 1/4 - 1/3 cup grated onion 1 tsp salt 1/2 tsp pepper 1 cup fresh, buttered bread crumbs Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Thu, Feb 19, 09 at 17:48 LOL, Cathy. When we had horses, we always bought large bags of carrots as a treat. They got them in the evening, and we always had to cut up one extra carrot for one of our dogs who loves raw carrots as well :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Thu, Feb 19, 09 at 17:52 Okay - I don't know how to count this... BUT Last night I made the following carrot heavy recipes: Piquant Carrots Worlds Best Meatloaf Which both met with huge approval.... And I am making Marilyns Carrot Cake for DHs Birthday celebration this weekend.... Do I qualify? LOL! Alexa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Feb 19, 09 at 19:59 Coconut-nj, you add milk to the carrots without draining the water? I'm not understanding how "soupy" your recipe is supposed to be. Lisa, the roasted carrots sound really good, but so does the carrot cumin tart. Hmmm, decisions, decisions. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Feb 19, 09 at 23:43 Sally, it's not supposed to be soupy at all. You're basically making a white sauce using the carrot "broth" as the base. After the carrots cook, the liquid has usually come down a little below the level of the carrots, so when adding enough milk to cover the carrots it will turn it white. The great flavor comes from the carrot cooking liquid, which is basically a single vegetable broth. When you add the slurry, you make it nice and thick, then stir in some butter. I just put several tablespoons [or more] of cornstarch into a cup and add enough cold water to dissolve it while stirring. Then when the carrots with liquid come back to a boil/simmer, stir in the slurry while stirring until it gets as thick as you want it. We like it rather thick, but you make it how you like cream sauces. I usually make more slurry than I think I'll need since cornstarch is cheap and I'd rather have more ready then have to go back and make some more if it didn't make it thick enough. I hope I explained this clearly. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Fri, Feb 20, 09 at 15:27 I had this salad at a restaurant in Chicago called Russian Tea Time. It's much greater than the sum of its parts. Tashkent Carrot Salad Carrots — 2 lbs. Coriander — 1 tsp Garlic — 4 cloves Olive oil — 6 T White vinegar — 6 T Paprika — to taste Salt — to taste Pepper — to taste Sugar — 2 T Thinly shred carrots, mix with sugar and crushed garlic. Let stand for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to collect on the bottom of the dish. Serve chilled. (serves 6) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Feb 21, 09 at 9:36 Your explanation cleared it up for me, Coconut-NJ. Thanks. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 9:52 I eat carrots almost every day, and carrot muffins are one of my favorites. I have several recipes. Here's a nice seasonal one. Maple Carrot Muffins 1 1/2 cups unsifted flour (can use some oatmeal if you like) 1/4 cup packed brown sugar (optional, I am a health nut who is always trying to cut the sugar) 1/4 cup pure maple syrup 1/3 cup melted margarine (I think butter would be OK too. Or 1/4 cup vegetable oil) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt (or less) 1 cup finely shredded carrots 1/2 cup finely chopped walnuts (or less) 2 eggs, beaten Preheat oven to 350 degrees. Combine dry ingredients and set aside. Grate carrots and set aside. Combine the carrots with the wet ingredients. Add the dry ingredients and MIX WELL! Fill muffin cups 3/4 full. Bake 18-20 min. (or more) Cool 5 min. Store in the fridge because these muffins are moist and they'll mold otherwise. Notes: The reason I have so many "optional" notes in this recipe is because I am always trying to cut the high calorie/fat ingredients down to the minimum levels without sacraficing good taste. Everyone has their own ideas about this, so you'll have to use your judgement. I am probably on the more "healthy" side of taste, which is not for everyone. Also, I usually use paper lined muffin tins, but if you don't want to do that you have to grease the muffin tins with some type of shortening. With the variability of the baking time, I suggest inserting a toothpick in the muffins to test them. When the toothpick comes out clean, the muffins are done. But watch carefully, because maple syrup burns easier than white sugar sweetened baked goods. But the taste is worth the trouble, IMHO. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 13:58 I'm surprised no one has posted a Tsimmes recipe, that classic Jewish mix of carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I actually have a recipe I like, although this is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss, lol! Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley. That's how I like it. Here's a carrot pie that is lower in fat than that carrot-cumin tart and something I have made before. The recipe comes from "The Enchanted Broccoli Forest" by Mollie Katzen. Russian Carrot Pie TBLSP butter 1 cup onions, finely minced 1 lb. carrots, very thinly sliced 1 TBLSP unbleached white flour Saute the onions in butter, add the carrots and cook until tender. Can add up to 3 TBLSP of water to keep from sticking. At the end, sprinkle in the flour to brown slightly. Combine 1 1/2 cups firm cottage or pot cheese 1/2 cup grated mild white cheddar 1 beaten egg lots of freshly ground black pepper 1 tsp. dill weed Mix this with the carrots. Put into prepared pie crust (not prebaked) and sprinkle top with 3 TBLSP wheat germ and some paprika. Bake 15 min at 375 then turn down to 350 for 39 min. Cool 5 min. Here's my regular pie crust recipe. It is very different from a shortening crust, but I still like it. I got the recipe and technique from my friend Martha Pie Crust (makes top and bottom crust) 2 cups flour - I usually use half whole wheat pastry flour 2 tsp. salt Mix these together Put 4 TBLSP COLD water into 1/2 cup oil. Stir until it bubbles/starts to emulsify if that's the right word (gets well combined) Pour liquid into flour and stir. Separate into two piles and roll out into rounds between layers of WAXED paper. You can cut this recipe in half for just a bottom crust pie. If you want to get fancy with the crust for this pie, your can mix in some poppy seeds or ground sesame seeds, maybe 2 TBLSP. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sat, Feb 21, 09 at 14:18 Cathy, like promised, I tried my Mom's carrot pie/bread and results will be below. First let me share another carrot experiment my DH did, as he is the carrot lover in this family :) He did bacon wrapped carrots in our Advantium microwave/oven Here is how the carrots looked like going in: we tried potato as well. The carrots cooked at H10,L10,M5 for 6 minutes and then looked like this: My DH loved the result, told me that the bacon added an interesting touch to it. The potatoes did not get anything extra from the bacon, I guess the potato skin is too thick to let bacon juices through. Now today I did the carrot pie/bread and at the same time the other half was roasted beef mozzarella cheese. I use sweet dough recipe from my Cuisinart bread machine recipe book. Any dough recipe that is meant for rolls or probably even pizza will do. The carrot mix for 1 lb of dough is supposed to be: 1 lb of cooked and shredded carrots, 2 cooked eggs, chopped to little pieces, 2 table spoons of melted butter, salt and pepper to taste. Mix it all together and spread on the dough like on the photo: Roll it and let it rise another 30 - 40 min before baking. I baked this in 375F for 30 min. For me it was little over cooked, so next time I will try 350F for 30 min. Also, next time I will double the amount of carrot mix, as for me it was not nearly enough. But it did taste like my moms. And the roasted beef side, just heaven :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Sat, Feb 21, 09 at 15:29 We had a monthly poker game last night and I had everything in the house for carrot cake. I put in a 13x9 pan just to make it easier to eat and it went.... Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp * 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16. recipe from Simply Recipes o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by bri29 (My Page) on Sat, Feb 21, 09 at 15:35 We just had ragu bolognese for dinner. It has carrots in it, it's healthy! So what if there's a ton of meat in it!? That's totally beside the point. :) 5 tablespoons extra-virgin olive oil 3 tablespoons butter 1 carrot, finely, diced 1 medium onion, diced 1 rib celery, finely diced 1 clove garlic, sliced 1 pound veal, ground 1 pound pork, ground 1/4 pound pancetta or slab bacon, ground 1/2 tube tomato paste 1 cup milk 1 cup dry white wine Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for grating In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Feb 21, 09 at 22:30 This is timely for me...I have five or six pounds of hairy carrots from last years garden (still better than storebought!). It will be easy to use them up now. We use a lot of carrots but I don't care much for them cooked, I always eat mine before they go in with the pot roast. Julienned in a stir fry, diced/pureed in soup or shredded in cakes etc. are ok. Lars, I had some wonderful ginger carrot soup at a fundraiser soup and bread dinner. I have the recipe in a local cookbook at the library...I'll find it next week. Jeri, we prowled a cool little Asian market yesterday and I bought some coconut cream. Was wondering what to do with it. My carrots are all small...this is perfect. We've been making plain old carrot and raisin or carrot, raisin and pineapple salad. Mayo for the dressing. Makes the kid feel like she's 5 again, she says. Our favorite carrot cake is very much like cabogirl's, but with a cream cheese glaze/ not-quite-frosting....just softened cream cheese and honey to taste. This was in a recipe booklet I found in a box of donations - Taste of Home,I think. Maybe next year I'll get carrots big enough to stuff. * Exported from MasterCook * Baked Stuffed Carrots Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots 1/4 cup mayonnaise 4 teaspoons grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter -- melted, divided 1/8 teaspoon paprika Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings - - - - - - - - - - - - - - - - - - - I'm sorry I missed that garlic cookalong... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sun, Feb 22, 09 at 2:46 Our dinner tonight (sorry, no photos) was spinach salad with bleu, craisins and candied pecans, filet mignon on the grill, shredded zucchini tossed with fresh lemon and grated parmesan, fingerling potatoes, AND of course our carrots steamed slightly and then sauteed with orange juice concentrate, freshly zested orange peel and butter(margarine for me) topped with some sweet basil from Penzey's. Dessert was fresh berries with Grand Marnier and brownies. Our guests were very complimentary and enjoyed it all! Thanks to Nancy (and Sherry) for inspiring us to have this little impromtu dinner party--I visited 2 markets and Costco and was able to be ready to go by 7pm! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Feb 22, 09 at 12:34 I made the honey date carrot muffin recipe teresa posted for breakfast yesterday and they were delicious. I didn't change anything in the recipe, except that I was a little short on the amount of dates and made up the balance with dried apple bits. They weren't very sweet but that's the way we like them. DH instructed me to make sure I saved the recipe. Thanks for posting it. Katie, I had saved the same stuffed carrot from and old Taste of Home magazine and pulled it out for carrot week. I cooked and carved out the carrots yesterday and refrigerated them and the centers to finish off for dinner one night this week. I'm not sure about the mayo but I'll never know unless I try it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Feb 22, 09 at 14:37 Got to looking for recipes w/carrots and found these in my old (80's) Land O'Lakes cookbook. HONEY GLAZED PEA PODS AND CARROTS 3/4 c. water 2 c. (4 med.) diagonally sliced 1/4 inch carrots 8 oz. fresh pea pods, washed, remove tips and strings 3 tbsp. butter 1/2 tsp. cornstarch 2 tbsp. honey In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes). 2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHUCKWAGON CARROTS Crisp bacon gives smoked flavor to hearty chunks of carrots. 3 cups carrots, sliced 1/2 inch (6 med) 1/4 cup cooked crumbled bacon 3 tablespoons butter or margarine 1 tablespoon firmly packed brown sugar 2 tablespoons green onions, sliced 1/8 inch 1/4 teaspoon salt 1/8 teaspoon black pepper In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes). Serves 4-6 Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sun, Feb 22, 09 at 14:51 Oooh -- glad I saw this thread, as I have a Tried and True recipe to post. It is for a Red Lentil and Carrot soup, and it is in my top-5 favorite soups of all time... The recipe was originally by Mark Bittman, but my main modification to it is to double the amount of carrot in it, which I think really improves it. Red Lentil and Carrot Soup Time: 45 minutes – Serves 4 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 carrots, peeled and coarsely grated on a box grater 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth + 1 cup water 1 cup red lentils 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 1 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. If it is too thick, add a little more water to thin it down. YUM! Emily o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Feb 23, 09 at 3:18 Oops--Ok, so I was a week off, LOL! Hey there's no guarantee that I can do this again next week, so if not, I had my dinner a week early! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Feb 25, 09 at 7:15 Well, I did make the stuffed carrots last night and despite the fact that they looked interesting on the plate, I wouldn't make them again. I like both horseradish and mayonnaise but the combination in the stuffing did nothing to enhance the flavor of the carrots. However, if it wouldn't have been for the Cookalong, I probably wouldn't have tried them. DH and I are both enjoying the adventures with the Cookalong ingredients. This weekend will be the Apple and Carrot Confetti. Photobucket o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Wed, Feb 25, 09 at 20:41 I was hoping that I would be able to participate in this one but I will not. Have fun everyone and I look forward to seeing what everyone made. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 26, 09 at 8:39 Ruthanna I'm really enjoying your pictures! I was going to have a dinner party this weekend, but after another hectic week I just cannot pull it off. I hope to try something though. I'm looking for a full time job, plus working a 30 hour one too. And commuting two hours most days. And trying to watch my weight! I love these cookalongs though! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Fri, Feb 27, 09 at 16:20 The carrot Cookalong dinner is tomorrow night. I've decided to make the carrots and pea pod recipe...found fresh ones! Not an easy task sometimes.. So, what are you making??? Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Fri, Feb 27, 09 at 20:34 I'm going to make Indian food: red lentils and carrots with a butter dressing (includes onions, tomatoes, garlic, cilantro), spicy cabbage and carrot slaw (not indian, just winging it), scallion rice and flat bread. Thanks Emily for posting your recipe. I've saved it as I love red lentils. The dish I'm making tomorrow is an old favorite that I want to try with carrots included. I've not made the rice or flat bread before, so we'll see how that turns out. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Feb 28, 09 at 17:55 I almost forgot about this. I picked up fresh carrots when I was out and had to improvise when I came home. I picked Mustangs honey roasted vegetables since I had sweet potatoes and shallots on hand. I had to leave out the parsnips and turnips so the pan looks really orange right now. I can't wait to taste it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Feb 28, 09 at 18:05 I just now made up a batch of carrot soup. I would never serve this as a soup but I wanted to have it as a drink. It's just carrot juice, orange juice, and orange flower water - chilled. I really liked it until I added the flower water. It tastes just like it smells and over powered the drink. I bought it for a recipe I saw and now don't know where to find it, lol. I think I'll juice up a few more oranges to see if that'll fix it. Or, maybe I could use it in some muffins as the liquid... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Feb 28, 09 at 18:36 I made the Czechoslovakian Apple and Carrot Confetti that sally2 posted and we really liked it. I used golden raisins instead of the currants and added about a heaping teaspoon of sugar. We also had roasted asparagus and a small pork tenderloin with a molasses and mustard glaze and the salad was a perfect complement for it. I'd also like it as a side dish for baked ham. It's definitely going in my "keep" file. I can't wait to see what the next Cookalong ingredient will be.

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!

Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:30 Tracey_Oh has picked ******Peanut Butter****** for our new focus ingredient! Yay!!! Fun ingredient, that can be used so many ways. In addition to cooking and baking recipes that call for peanut butter, I have a question for all: What makes the perfect peanut butter sandwich for you? Mine is, fresh white bread, peanut butter on one slice of bread and on the other slice, you have to first butter the bread then spread with black raspberry jam. Place the peanut butter side face down over the jam, and cut into quarters. Heaven!!!! This thread will run through May 2 2010. Nancy Here is a link that might be useful: Cookalong #25 ------- Cream Cheese Follow-Up Postings: o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:11 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! The sandwich: Soft whole wheat bread, crunchy natural PB, cold grape jam, open face. MMMMMMmmmmmm Or Grilled: Same as above but instead of jam, banana slices and drizzled honey, topped with a second slice of bread, buttered and grilled. Oh, gosh...... Sherry o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katefisher (My Page) on Mon, Apr 19, 10 at 12:41 I really one 'use' peanut butter to fill up my stomach:) And it is great for that purpose. Oh what is it about peanut butter? SO good. A sandwich would have to be made on large, fresh, fat slices of whole wheat bread with bananas and honey. Jam not needed. Great, now I'm hungry:) I'll be thinking about pb all day long. Kate o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by momj47 (My Page) on Mon, Apr 19, 10 at 12:49 I love chicken satay with peanut sauce, though I've never made it. Some things are just better (and less messy) eaten out. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Mon, Apr 19, 10 at 12:57 I make a peanut sauce for chicken satay. No real "recipe" but here's what I use... Peanut Dipping Sauce (amounts are approximate): 1/2 cup natural creamy peanut butter 1/4 cup low-sodium chicken broth 3 tablespoons low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons minced fresh ginger 2 tablespoons lime juice 1 teaspoon minced garlic (1 clove) 1/2 teaspoon chili flakes 1 teaspoon red curry paste 1 shallot, peeled and roughly chopped 1 green Onion, thinly sliced for garnish on top of the sauce Place all ingredients in blender and blend until smooth. I warm the sauce in the microwave...it may thicken a bit. If it's too thick, add more chicken broth. /tricia o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by nancylouise (My Page) on Mon, Apr 19, 10 at 12:58 This will be my first attempt at the cookalong. Hope it is a good one! This peanut sauce is the one we use religiously for our chicken satay. But people have dipped their marinated beef and lamb into it also. We found it in one of our BBQ sauce books years ago. Peanut Sauce 1/4 cup peanut oil 1 cup chopped onion 1/4 cup minced fresh ginger 3 TBSP minced garlic 1 tsp red pepper flakes 1 cup chunky or smooth peanut butter(we use Skippy) 3 TBSP sugar 3/4 to 1 1/2 cups unsweetened coconut milk 1/3 cup soy sauce 3 TBSP fresh lime juice 1/4 cup chopped cilantro In large skillet put in oil over medium heat. Add onion,ginger,garlic, and red pepper flakes. Saute until onions are tender(around 10 minutes). Stir in peanut butter, sugar, 3/4 cup of coconut milk, soy sauce, and lime juice. Cook 5 minutes more, stirring frequently. Remove pan from heat, stir in cilantro and serve warm or at room temp. If the sauce is too thick you can add more coconut milk to thin it out. Makes a bit more then 2 cups of sauce. Enjoy! NancyLouise o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Mon, Apr 19, 10 at 13:23 I only buy one or two jars of peanut butter a year - but it's always for this recipe (thanks, Sands! These are always a hit.) Sands Picnic Peanut Noodles 1c chix broth 3 Tbsp Fresh grated ginger root 3 oz soy sauce [almost a 1/4 c] 1/2 c peanut butter 5 TBSP [1/4 c] honey **btw if you measure - by now I just eye - use some non-stick spray in your measuring cup for both the PB and the honey, makes it much easier :) 1/2 tsp red pepper flakes 4 cloves or 2 tsp minced garlic 1 lb noodles [some like Udon I like barilla spaghetti rigatti it has furrows lengthwise on the noodle really grabs the sauce] 1/2 cup chopped green onion 1/2 c chopped honey roasted peanuts heat the broth add the other goodies except the last three, heat add stir till well blended. Cook the noodles toss with the sauce, add half the honey peanuts and half the green onion [I usually use the white part and save the green rings for garnish]. Chill several hours or overnight Next day or later toss the noodles to separate then top with the last of the green onion and the remaining honey peanuts as garnish. I've been adjusting this recipe for yrs - it's sooo hard to figure out what a sweet/savory sauce [when hot] will develop into when it cools so if you taste the sauce when it's hot and it tastes a little tangalicious don't worry it cools and develops nicely :) o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by althetrainer (My Page) on Mon, Apr 19, 10 at 14:08 Oooo that's one of my favorite "ingredients" Can't wait to see more recipes. Yummy! Al o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Apr 19, 10 at 14:36 I have heard that if you find yourself with a yen for hummus and are out of tahini you can sub peantu butter....but I've not reied it. And my daughter used to make the toddlers, peanutbutter noodles...she used raman noodles, with only half the flavor packet and a very generous amount of peanut butter....2 heaping tablespoons for one packet. Kids slurped it down and it was not as junk foodish as chef boyardee out of a can! Some where I have a recipe for peanut butter pie....and of course Williamsburg peanut soup Linda C o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Mon, Apr 19, 10 at 17:25 Love peanut butter!! I eat the stuff right out of the jar and fondly remember the old peanut butter and honey sandwiches served at school. Here is my all time favorite candy to make once a year at the holidays. Sorry about the vague measurements, it's one of those passed down without them. Peanut butter roll candy start with these amounts: 1 box confectioners sugar 1 stick of butter softened peanut butter Mix the butter and confectioners sugar to the point where it is only slightly tacky* and has enough body to pat out in a rectangle that's about 1/4 inch thick. Pat it out on a piece of wax paper (something that will help it roll). Patting it out by hand is better than a rolling pin. Spread peanut butter (I use creamy) across the entire surface at about 1/4 thickness too. Starting with the long side, roll up as tightly as possible with the help of the wax paper. Then wrap the roll in the wax paper and put in the refrigerator. When it has chilled enough for the butter in the conf. sugar to stiffen, unwrap and slice however much you want. Rewrap and store in the refrigerator. The peanut butter in this keeps it from being too sweet but it's still very rich and just the right combination of flavors! *the butter and confectioners sugar mix needs to be just enough of a combination that it's not 'shaggy' but not too buttery either. You just have to keep patting it with your fingers from time to time to see when it reaches that workable texture. Beth o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Apr 19, 10 at 17:44 PEANUT BUTTER TEXAS SHEET CAKE 2 cups all-purpose flour 2 cups sugar 1 tsp. baking soda 1/2 tsp. salt 1 cup water 3/4 cup butter or margarine 1/2 cup chunky peanut butter (may use creamy if you prefer) 1/4 cup vegetable oil 2 eggs 1/2 cup buttermilk 1 tsp. vanilla extract GLAZE: 2/3 cup sugar 1/3 cup evaporated milk 1 Tblsp. butter or margarine 1/3 cup chunky peanut butter (may use creamy if you prefer) 1/2 cup miniature marshmallows 1/2 tsp. vanilla extract In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° F. 16-20 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely. Recipe from Paula Anderson at Mimi’s Cyber-Kitchen. **My notes: I made this in a 9 x 13 pan and baked it for 35 minutes. Oh my! This is DIVINE! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Mon, Apr 19, 10 at 19:02 Oh darn. I was going to offer chicken satay. Right now, that's all I can think of other than peanut butter cookies and my favorite peanut butter sandwich is peanut butter and banana on cheap white bread. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by glenda_al (My Page) on Mon, Apr 19, 10 at 19:07 No recipe, but peanut butter on brown bread topped with crispy bacon is soooooooo yummy! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 19:27 Mmmm, love peanut butter. I eat it every day at work for breakfast, on a high fiber/whole grain English Muffin or on homemade toast. Sometimes just on a spoon, which my Grandma always called a "peanut butter sucker". Like Shermann, I like peanut butter and jelly grilled. It has to be honey wheat bread, Koeze's Cream Nut peanut butter and whatever homemade jam or preserves I'm fixated on at the moment, usually grape, strawberry or cherry to go with peanut butter. Peanut butter and chocolate is a great combination, and I make this Buckeye Cake for dessert, but it's rich, you only need a sliver. It's straight from the Nestle website: Photobucket Buckeye Cake CAKE 2 large eggs 1 1/4 cups granulated sugar 3/4 cup all-purpose flour 6 tablespoons unsalted butter, melted 3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor 1/2 teaspoon vanilla extract 1/8 teaspoon salt PEANUT BUTTER LAYER 3/4 cup creamy peanut butter 1/4 cup unsalted butter, softened 1/4 teaspoon vanilla extract 3/4 cup powdered sugar GANACHE 1 cup heavy whipping cream 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels Directions: PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease. FOR CAKE: COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan. BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely. FOR PEANUT BUTTER LAYER: BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes. FOR GANACHE: HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. MELT peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving. Another version of peanut butter and chocolate are these brownies, also a hit with my family. This is a Betty Crocker recipe: Photobucket Peanut Butter Truffle Brownies Brownie Base 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix Water, vegetable oil and eggs called for on brownie mix box Filling 1/2 cup butter, softened 1/2 cup creamy peanut butter 2 cups powdered sugar 2 teaspoons milk Topping 1 cup semisweet chocolate chips 1/4 cup butter Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars) In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little) Now, I'll admit that I didn't use a boxed brownie mix, I used Sherry's brownie recipe, just because I like it. Ann T's Decadent Brownies would make a great brownie layer too! Annie o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Apr 19, 10 at 21:57 Another fan of PB here. I love the dipping sauces and noodle salad recipes....all I have to offer is a couple of yummy desserts. I have to make that pie Annie. Scotcharoo's 6 cups rice krispie cereal 1 cup karo syrup 1 cup peanut butter 1 cup sugar 1/2 12 oz. bag semisweet chocolate chips 1/2 12 oz. bag butterscotch chips Bring syrup and sugar to a boil over medium heat. Remove from heat and add peanut butter. Stir in cereal. Pour mixture into a buttered 9 x 13 in pan. Melt chocolate and butterscoth chips and spread over the bars and let them cool. Image Hosting by Another fave from Dishesdone. Chocolate Peanut Butter Crunch Cake Image Hosting by Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26 This was also in this month's Chocolatier magazine and looked sinful! Chocolate Peanut Butter Crunch Cake with Frozen Milk Frozen Milk: 3 1/2 cups whole milk 1/2 cup granulated sugar 3 1/2 tablespoons light corn syrup 1/4 teaspoon sea salt 1/2 teaspoon vanilla extract Chocolate cake: 2 cups plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 large eggs 1 cup whole milk 1/2 cup canola oil 2 1/2 teaspoons vanilla extract 3/4 cup plus 2 tablespoons boiling water Ganache: 1 pound milk chocolate (preferably Valrhona Jivara or Guittard) 1 1/2 cups heavy cream Dacquoise layer: 1/3 cup sliced almonds 1/2 cup confectioners' sugar 2 large egg whites, at room temperature 1 tablespoon granulated sugar 1/2 cup salted peanuts, chopped Peanut butter crunch: 1 1/2 tablespoons unsalted butter 1 cup Skippy creamy peanut butter 3 ounces milk chocolate (preferably Valrhona Jivara or Guittard) 1 cup Rice Krispies Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.) Make chocolate cake: Position rack in center of oven and preheat oven to 350°F. Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely. Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside. Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet. Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside. In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack. Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes. Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour. Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk. Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006 Note: I served store bought ice cream so I can't vouch for the frozen milk. David o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by virginia7074 (My Page) on Mon, Apr 19, 10 at 22:06 I'm glad I already brushed & flossed my teeth, or I'd be out in the kitchen with my mitts in the peanut butter jar. I think I know what kind of birthday cake I want this year! I love s'mores made with a schmear of peanut butter on the graham cracker. Also, my Mom used to make a variation of Waldorf salad with - and it sounds gross, but it's really good - apples, bananas and celery with a sweetened peanut butter/mayo dressing. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by aliceinmd (My Page) on Mon, Apr 19, 10 at 22:07 Peanut butter is a great choice for a Cookalong. I can eat it by the spoonful, or in a grilled peanut butter and jelly sandwich, but this is one of our favorite unusual recipes from, gosh, I just realized -- 40 years ago! PEANUT BUTTER CURRY CHICKEN WINGS 1/4 cup margarine 18 chicken wings with tips removed, skinned if desired 1/3 cup creamy peanut butter 2/3 cup milk 6 Tablespoons cornmeal 6 Tablespoons flour 1 teaspoon salt 1 teaspoon curry powder Preheat oven to 400 degrees. Line a 9x13" pan or rimmed baking sheet with foil. Put margarine in foil-lined baking sheet and melt in the oven. Blend peanut butter and milk in blender; pour into shallow dish. Combine remaining ingredients in another shallow dish. Dip chicken wings in peanut butter mixture then in flour mixture. Lay in pan and bake 30 minutes. From Family Circle magazine, April 1970, in an article by Peg Bracken This is messy to make, but worth the effort. Even curry-haters like it, and I hope you do, too. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joann_fla (My Page) on Mon, Apr 19, 10 at 22:32 Here is a very good PB recipe. Peanut Butter Fudge 2 sticks margarine or butter 4 cups sugar 1 1/2 ounces light corn syrup and enough evaporated milk to make 1 cup 1 18-ounce jar peanut butter 1 7-ounce jar marshmallow crème 1 teaspoon vanilla 1/2 cup chopped pecans (optional) Instructions Melt margarine in medium saucepan. Add sugar, syrup, and milk. Bring to a boil and cook five minutes. Remove from stove. Add peanut butter, marshmallow crème, vanilla, and pecans, if desired. Pour into greased 9-by-13-inch pan. Cool and cut in squares. Tips From Our Test Kitchen: Put peanut butter and marshmallow crème into a separate bowl before starting, making it easier to add all at one time after sugar is cooked. Try lining the prepared pan(s) with overlapping wax paper greased on both sides. The fudge will come out easier. Just peel off the paper and cut. This recipe makes enough fudge to split between two pans since not everyone likes nuts. Refrigerate fudge. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by plllog (My Page) on Tue, Apr 20, 10 at 0:56 What makes the perfect peanut butter sandwich for you? Um...not being peanut butter? I wouldn't say anything, but I just had a not-peanut-butter sandwich today. Organic almond butter with (sparsely) Tiptree Little Scarlet jam, open face on Trader Joe's whole wheat Tuscan pane. Very yummy. Can't swallow PBJ. Best peanut butter ever is the Polynesian peanut butter at Trader Vic's. I don't know if this recipe is for the peanut butter, or if it's a sauce for another dish. It's published online in a newsletter for the Emeryville restaurant. TRADER VIC’S PEANUT SAUCE 14 OZ. PEANUT BUTTER 14 OZ. COCONUT CREAM 3 OZ. LEMON JUICE 4 OZ. SOY SAUCE 1 OZ. WORCESTERSHIRE SAUCE 2 DASHES TABASCO SAUCE 1 TSP. SALT Combined all ingredients except peanut butter; wisk in kitchen mixer then slowly add peanut butter. The sauce should hold its form and not be broken. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Apr 20, 10 at 8:37 It'll be interesting to see what everyone posts here. Not a huge fan of PB, I can take it or leave it. I tend to steer clear of baked goods with peanut butter, but I do occasionally lik some on a toasted English Muffin. At our cafeteria at work they serve a Thai Peanut Chicken dish that I like, but have never found a recipe for. Maybe one of those satay sauces would work? Linda o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by yasou (My Page) on Tue, Apr 20, 10 at 9:33 Here's a recipe for Peanut Butter Frosting from Ina Garten. It's soooooo good on chocolate cupcakes!! Peanut Butter Icing: 1 cup confectioners' sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Oly o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Apr 20, 10 at 10:36 All the other Cookalongs Here is a link that might be useful: All the other Cookalongs o Cookalong #26--------Peanut Butter!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Apr 20, 10 at 10:47 We use a LOT of Peanut butter. Mostly: Peanut Butter and Jam Sandwiches Also: Sands Picnic Noodles (I like to add poached chicken and steamed broccoli and double the sauce) Peanut Butter Cookies And I use to make these weekly for the kids when they were little, it came from our preschool snack recipe repertoire, great for a whole class snack. Peanut Butter Balls 1/2 cup peanut butter 1 Tbsp honey 1/3 cup nonfat dry milk Optional additions: sesame seeds, wheat germ, raisins, sunflower seeds, chopped dates or other chopped fruit, chocolate chips. Stir together peanut butter and honey until well mixed. Add dry milk powder and any other ingredients. Mix thoroughly, shape into balls. Store in tightly covered container in refrigerator. Makes about 25 balls. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Wed, Apr 21, 10 at 12:50 OK, the best peanut butter cookie IMHO is the no flour kind. The cookie is pure peanut butter bliss, and super easy. Also, one of the BEST peanut butter desserts for easy and good is Reeses Squares. The best part is there's no baking! Home-made great and makes enough for a crowd. Here are both recipes: No Flour Peanut Butter Cookies * 1 cup peanut butter * 1 cup sugar * 1 large egg * 1 teaspoon vanilla Mix all ingredients together and drop by teaspoonfuls onto an ungreased baking sheet. Bake at 300° for 15-18 minutes or at 350° for 8-12 minutes. Let cool. Variation: Add chocolate chips, raisins or even nuts. Use your imagination. Reeses Squares * 1-1/2 cups graham cracker crumbs * 1 lb confectioners' sugar (3 to 3 1/2 cups) * 1-1/2 cups peanut butter * 1 cup butter, melted * 1 (12 ounce) bag milk chocolate chips Combine graham crumbs, sugar and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until just set and cut into bars. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Thu, Apr 22, 10 at 13:11 My favorite tomato soup - Trinity Square Cafe Moroccan Tomato Soup (yup, soup). Its all over the net, so I'm not the only one who likes it. Fun thing to do is serve it to guests and have them guess the secret ingredient, LOL Trinity Square Cafe Moroccan Tomato Soup Ingredients 2 tb Olive oil 1 Onion, chopped 5 Cloves garlic, minced 1 cn Tomatoes (28 oz) 1 c Peanut butter 1 ts Cumin 1 tb Hot pepper sauce 2 tb Cayenne 1 tb Chili powder 2 tb White vinegar 1 ts Salt 1 ts Pepper 1 tb Sugar 1/4 c Tomato paste 2 c Water In a large sauce pan, heat oil and fry onion and garlic until golden brown. Place the tomatoes and their liquid in a bowl, and crush the tomatoes with a potato masher or a spoon, breaking them into small pieces. Add the tomatoes and their liquid to the onions, reduce heat to very low, add peanut butter, and stir until well combined. Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato paste and water, and stir until well combined. Cook over low heat at a bare simmering for 10 to 15 minutes, stirring frequently. (This soup burns very easily, so keep the heat low and dont allow it to come to a full boil.) o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Thu, Apr 22, 10 at 13:33 We are fond of "ants on log." Celery filled with crunchy peanut butter and studded with raisins or dried cranberries. I love apple slices and peanut butter. I rarely cook with it but did use it to wing an Asian inspired dressing for a cabbage slaw-type salad. Rice vinegar, soy sauce, ginger, honey, peanut butter, and sesame oil in amounts until it tasted right. Some cayenne might have been nice, too. And some chopped cilantro but I didn't think of those things at the time. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Fri, Apr 23, 10 at 22:16 Doucanoe, here's a Thai one that you might like. I'm afraid I can't remember where I got it from so can't give credit where credit is due. Thai Chicken With Peanut Pesto 8 boneless, skinless chicken thighs 1/4 cup peanut butter 3 cloves garlic 1 piece (1/2-inch) ginger root, chopped 2 tablespoons honey 2 tablespoons rice vinegar 2 teaspoons sesame oil 1/4 cup soy sauce 1/4 teaspoon cayenne pepper 1/4 cup chopped peanuts 2 green onions, thinly sliced In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper. Process until finely ground. Place chicken thighs in baking pan and pour peanut pesto over. Bake in 375 degree F. oven about 35 minutes or until fork can be inserted in chicken with ease. Remove to serving platter and sprinkle with peanuts and green onions. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Apr 24, 10 at 8:53 This is not T&T but I'm dying to find the opportunity to try it so I will for this cookalong. It's one of Anna Olsen's recipe and she has never let me down yet. I can't decide if it's breakfast or dessert! Peanut Butter and Jam Bread Pudding (Anna Olsen) Ingredients * 4 tablespoons unsalted butter * 2/3 cup peanut butter * 1-3/4 cup milk at room temperature * 2 egg yolks at room temperature * 2 whole eggs at room temperature * 1/3 cup sugar * 2 teaspoons vanilla extract * 6 cups cubed egg bread * 2/3 cup raspberry jam or other fruit jam * Turbinado sugar, for sprinkling Directions 1. Preheat oven to 350°F. Melt butter and brush pan with half of it. Add peanut butter to remaining melted butter and heat over low heat until fluid. Remove from heat and whisk in milk, then whisk in egg yolks, eggs, sugar and vanilla. Toss mixture with diced bread and let sit 10 minutes. Spoon mixture into prepared pan and dollop jam over bread, pressing in slightly to incorporate just a touch. Sprinkle with Turbinado ( or plain white) sugar. Place pan in a larger dish and fill it with an inch of hot tap water. Bake for about 50 minutes, until golden on top and set. Let pudding sit for at least 30 minutes before serving. 2. Pudding can be served warm or chilled. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Sat, Apr 24, 10 at 12:12 Ritsins, your crunchy peanut coating sounds similar to the packaged mix sold by A Taste of Thai. I've used it before and enjoyed it, but my daughter tried it recently and said the recipe had changed and wasn't as good. Your homemade recipe sounds better. Here is a link that might be useful: Spicy Peanut Bake o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Sat, Apr 24, 10 at 20:09 Give me crisp celery and a jar of peanut butter and I am set!:) I have made this recipe of Ina's before and while I thought they were OK, my husband and friends loved them. Linda mentioned Peanut Soup. I am from VA and peanuts are big here. I always have VA peanuts in my freezer. This is the recipe that I and my friends use the most. Cream of Peanut Soup Print 3x5 Recipe Card�" from King's Arms Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 10-12 Ingredients: ¼ cup (1/2 stick) unsalted butter 1 medium onion, finely chopped 2 celery ribs, finely chopped 3 tablespoons flour 8 cups Chicken Stock* (or low-salt canned chicken stock) 2 cups smooth peanut butter 1 ¾ cups light cream or half-and-half Finely chopped salted peanuts, for garnish Instructions: In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes. Stir in flour and cook two minutes longer. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot. Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil. Serve warm, garnished with the chopped peanuts. *For Chicken Stock recipe, see "The Colonial Williamsburg Tavern Cookbook," available at Here is a link that might be useful: Peanut Butter and Jelly Bars o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Apr 26, 10 at 10:20 dixiedog! I have had, but not made, the Peanut Soup from Williamsburg. I loved it. Thank you for posting the recipe. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lsr2002 (My Page) on Mon, Apr 26, 10 at 10:27 Jessy, do you use the full amount of 1T Hot pepper sauce (I would guess Sriracha) and 2T cayenne? That sounds like a lot of heat to me for the amount of the other ingredients. I'd like to try the recipe after you answer! Do you consider this an entree soup? What do you serve with it? TIA, Lee o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 3, 10 at 12:36 I do so love these cookalongs! I wasn't able to participate this time, due to being sick as a dog during most of it. I had the flu and now a bunch of fluid has taken up residence in my lungs and refuses to leave. Anyway, here's my two peanut butter contributions, neither of which I was able to make this time, but both of which I have tried and are good, and relatively healthy. Peanut sauce for pasta (from the Smuckers Peanut Butter jar lid) 1 cup natural peanut butter (not the hydrogenated kind with added sugar) 1/2 cup warm water 1/2 cup ketchup 1 TBLSP soy sauce (I use low salt) 1 tsp. garlic powder (or 2 cloves garlic, minced) 1 1/2 tsp. rice wine vinegar (or cider vinegar, but rice is great!) Can add some ginger, hot pepper and lime juice if you want it with more kick. Combine to for a smooth sauce. Pour over pasta and sauteed vegetables. Saute an onion and a green or red pepper at the very least for this pasta. You could add broccoli and many other veggies if you are a veggie lover like me. Can also add pork, chicken or tofu. Serve over pasta--lo mein noodles, or any other shape of pasta you like, or rice pasta or buckwheat pasta. Garnish with chopped roasted peanuts and cilantro or parsley if you like it. Frozen Banana Treats (these are GREAT to make with kids, and are at least a little bit on the healthy side with milk and peanut butter providing protein) 1 large banana 3/4 cup chunky peanut butter 1 1/2 cups milk 1 TBLSP sugar 5 oz. chocolate chips Blend banana, peanut butter, milk and sugar in blender. Put chocolate chips in the bottom of 6 oz. wax cups, pour banana mixture into cups and freeze. Add popsicle sticks after about 1 hour so they will stand upright. Yummy! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 13:15 Oh boy, I'm glad I saw Pink's post to this thread today. I'm on vacation and forgot about that the Cookalong would be ending. Time for a new subject!!!! I just pulled a name.... >>>>>>>>> Dirtgirl07 Would you pick an ingredient and post it to this thread? Then I can set up the next Cookalong. No meat or fish please, we want everyone to be able to participate. Nancy o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, May 3, 10 at 14:53 So you're actually gone? Good for you!!! Annie o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Mon, May 3, 10 at 16:32 Hey Nancy, when I read your email I was afraid of this!! Has anyone done pineapple? Would that be a good spring into summer one? Beth o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 19:38 Yes Annie, I'm actually gone! I'm in Orlando. Beth I think pineapple sounds like a wonderful choice. Here is a link that might be useful: Cookalong #27 ----- Pineapple!!!!! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Mon, May 3, 10 at 19:38 I got this out of the Fort Worth Star Telegram newspapers years ago. We love it, and it is so easy. FORT WORTH PEANUT BUTTER FUDGE 2 sticks butter (real butter) 2 cups chocolate chips 16-oz jar crunchy or extra crunchy peanut butter (I use JIF) 1 lb. box powdered sugar Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the jar of peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting. This is so easy and so very good. Hope you all enjoy.