Hey gibby! What I do is buy 4 portions of Halibut with the skin still on the fillet, so I only put the "crust" on the side opposite the skin. Then when I am cooking it, I sear it on the "crust" side (without moving it so the crust stays on and forms an actual crust) until the crust is golden and crunchy, then I flip it to the skin side and continue cooking until it is cooked through. I serve it skin side down, so the crunchy crust is on top with the citrus butter. Does that help? Alexa

No. The convection fan is not that powerful. dcarch

Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Nov 15, 10 at 19:49 Pull out The Holiday recipes! Annie1992 has picked out next ingredient and it a great one for this time of year. >>>>>>>>>>>>> BUTTER This basic staple is heavily used in recipes this time of year. What are some of your favorites? Recipes do not have to be just for the Holidays as I know we all use butter throughout the year. But please, no 'fake' butter recipes. Nancy Here is a link that might be useful: Cookalong #36 ------ HONEY Follow-Up Postings: o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Nov 15, 10 at 20:20 One of my faves....blender Hollendaise. Ingredients 4 egg yolks ½ teaspoon salt ½ teaspoon dry mustard 1 Tablespoon fresh squeezed lemon juice ( I like 2 tablespoons) 1 shot tobasco - ¼ pound butter (one stick) Have eggs at room temp, as well as lemon juice. Place eggs, lemon, tobasco, salt and mustard into blender and blend until well mixed. Heat butter until bubbling hard but not brown….with blender running slowly pour into the blender….hot butter cooks the eggs and the sauce thickens….serve immediately or keep hot over boiling water. And of course Ann's Caramel sauce Linda, 1 cup butter, 1 cup brown sugar, 1 cup white sugar and one cup of whipping cream. pinch of salt (optional) and vanilla. Add everyone except the vanilla and bring to a boil. Cook for 5 or 6 minutes and remove from heat. Add vanilla. Ann. (If there is any left, eat with a spoon) LOL And there are shortbread cookies, spritz, butter cookies, pecan snow balls etc etc etc... It's all about butter! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Nov 15, 10 at 21:04 OMG,I can feel my waistband tightening..... Aw heck, you only live once! Here we go! Buffalo Wings 2-1/2 lb chicken wings, separated 1/2 c butter 1/2c Louisiana Hot Sauce 2 6oz. pkg dry Italian dressing mix 2 T lemon juice 1/2 tsp dry basil Fry unbreaded wings in hot oil until meat is cooked and skin is crispy. Meanwhile, melt butter in saucepan, stir in remaining ingredients. Toss cooked wings in sauce until coated. Place wings on baking sheet and bake 10 minutes at 350º Serve with Blue Cheese dressing and celery sticks ~~~~~~~~~~~~~~~~~~~~~~~~~ Originally posted back in 2005 by Janet_KS I have made this one often....super simple! Toffee 1/2 lb. butter 1 cup brown sugar (firmly packed) 4 or 5 Hershey bars or milk chocolate chips (approx. 6-8 oz.) 3/4 cup chopped pecans Butter cookie pan and sprinkle with 1/2 cup chopped nuts. Put butter and sugar in heavy skillet and bring to boil. Boil for 12 minutes, stirring constantly. Pour candy into cookie pan and allow it to cool a minute or two. Place chocolate on top of candy and wait a couple of minutes for it to soften. Spread chocolate evenly and top with remaining nuts. When cool, break into pieces. JANET'S NOTES: I sometimes use margarine instead of butter and usually only cook it for 10 minutes rather than 12 minutes (probably varies due to type of skillet used). To cool quickly, I put mine in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the best Scampi recipe I've ever had. It's from allrecipes, posted by slipmaloney. Deeeee-Lish! Ultimate Shrimp Scampi 1 (16 ounce) package angel hair pasta 1/2 cup butter 4 cloves garlic, minced 1/2 cup minced onion 1 tablespoon chopped fresh parsley 1 tablespoon salt 1/2 teaspoon black pepper 1 dash Worcestershire sauce 1/4 cup lemon juice 1 teaspoon dry white wine 1 pound peeled and deveined medium shrimp 1/2 cup Asiago cheese, diced 1 large avocado - peeled, pitted and diced Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve. Linda o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Nov 15, 10 at 23:31 This is a truly decadent first course and needs the best quality ingredients you can find, including the butter. COACH HOUSE CRAB WITH PROSCIUTTO - 6 servings 24 thin slices of prosciutto 12 oz. Fresh lump crab meat 3/4 cup unsalted butter 1 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce (I use Cholula) 1 lemon 2 Tbs. minced parsley Freshly ground black pepper Arrange 4 slices of prosciutto on a flat surface, each slightly overlapping the other. Place a heaping tablespoon of crab in the center of the end slice. Roll ham slices over filling cigar-style; repeat with remaining meat and crab to make 6 rolls. Heat butter in a large skillet; when it foams, add the six rolls. (The ham will cling to the drab when heated.) Turn rolls once and cook until ham starts to frizzle and crab is heated through. Transfer to a hot serving dish. Add Worcestershire and Tabasco to skillet and squeeze in juice of lemon. Heat for about 30 seconds and pour over ham. Sprinkle each roll with parsley and pepper. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Nov 16, 10 at 2:58 I'll have to add this one: AUNTY DOE'S SHORTBREAD Posted by canarybird (My Page) on Mon, Dec 17, 07 at 13:42 Here's the recipe from my Aunt which has been made for over 60 years and is a family favourite which has been passed on and on and on. It's one great shortbread!: Aunty Doe's Shortbread 1/2 lb salted butter - softened to room temperature 1/2 cup sifted icing sugar (confectioner's sugar) 2 cups flour Mix butter and icing sugar, then add flour, mixing by hand. Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. (Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.) Bake on parchment lined cookie sheet at 275F for one hour. SharonCb o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Nov 16, 10 at 3:08 YUM! Here are a few must haves for the holidays..... MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC Sauce base 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. ******************************************************** Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped ¼ cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharon’s Spanikopita. If you need those directions, I can copy them over. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Nov 16, 10 at 4:26 OMG - this is to die for on a steak! ROQUEFORT BUTTER 1/2 lb. (2 sticks) unsalted butter, at room temperature 2 shallots, sliced thin (about 2/3 cup) 1 clove garlic, minced 4 oz. Roquefort cheese, crumbled 1 tsp. fresh thyme leaves 1 Tblsp. good-quality red-wine vinegar Coarse salt and freshly ground black pepper to taste Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary. If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. Yields about 1-1/2 cups. This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months. Recipe from Fine Cooking magazine. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Tue, Nov 16, 10 at 4:43 Hope someone from up North, like Canada LOL, posts a TNT recipe for Butter Tarts. Ate one every day from a little bakery when I lived a short while in Brossard QC (next to Montreal). Yum. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 7:19 My Mom makes the best butter tarts! She even sells them at my step-father's work! LOL Walnuts/raisins are often in Canadian butter tarts. Mom just puts raisins in hers, but you can put both, or none in. Jasdip's Mom's Butter Tarts :D 2 eggs, beaten 1 cup brown sugar 1 tsp vanilla 2 tsp cream or half and half 1/2 cup butter, melted raisins Make pastry and cut with a large biscuit cutter and put into muffin cups. Put some raisins in each unbaked shell. Spoon mixture over top. Bake at 425 degrees 10 minutes, reduce heat to 350 until done, another 8-10 minutes. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Nov 16, 10 at 7:46 BUTTERY DINNER ROLLS 3 cups all-purpose flour 2 (1/4 ounce) packages active dry yeast 1 teaspoon salt 2 tablespoons granulated sugar 1/4 cup nonfat dry milk 1 1/4 cups warm water (105 to 115 degrees F) 1 large egg slightly beaten 8 tablespoons butter melted 2 tablespoons butter flavored vegetable shortening Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter. TEXAS ROADHOUSE CINNAMON BUTTER Texas Road House is known for their delicious rolls. 1 C. (2 sticks) butter, softened 1/3 C. sweetened condensed milk (chilled) 1/2 tsp. corn syrup 3/4 to 1 tsp. cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe eliminates the rolling and turns of the traditional croissant recipes. I freeze the butter in the second step and my pea sized chunks are larger rather than smaller peas. I have also used this dough to shape old fashioned Butterflake dinner rolls. EASY CROISSANTS Source of Recipe RC 1 package yeast 1 cup water 3/4 cup evaporated milk 1 egg 1/3 cup sugar 1 1/2 teaspoons salt 5 cups flour, divided use 1/4 cup melted butter 1 cup firm butter 1 egg, beaten 1 tablespoon water In a bowl, combine yeast with water. Add evaporated milk, egg, sugar, salt and 1 cup of the flour. Beat to a smooth batter and blend in 1/4 cup melted butter. In a large bowl, cut the 1 cup of firm butter into the remaining 4 cups of flour until pea-sized. Pour the yeast mixture over the, butter-flour mixture and gently mix just until the flour is moistened. Cover with clear plastic wrap and refrigerate until well-chilled, 4 hours to 4 days. Knead the dough on a floured board about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Keeping the other parts refrigerated, roll one part into a 15-inch diameter circle, then cut into 8 equal wedges. For each croissant, roll wedges toward the point. Gently turn the ends toward the center to form a crescent. Place on an ungreased baking sheet with the point down, about an inch apart. Repeat with remaining parts. Cover the croissants with a clean tea towel and let rise at room temperature. When almost doubled in bulk, about 2 hours, brush them with a mixture of the 1 beaten egg and 1 tablespoon water. Bake at 325 degrees for 35 minutes. My notes... after removing the dough from the refrigerator, knead a couple of times. Put half of the dough back into the refrigerator. Roll remaining dough, into a rectangle, fold up like a letter and roll into a rectangle again, about 10 X 15. Cut into 7 rolls along the wide side (zig-zag pattern) each roll will be about 4 1/2 to 5" on the wide end and 10" long. Repeat with other half of dough. Total 14 croissants that are large enough for making sandwiches. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ooey Gooey Cinnamon Rolls Source of Recipe www 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 tsp. granulated sugar 1 cup warmed milk 2/3 cup butter 2 tsp. salt 2 eggs, slightly beaten 7 cups flour Filling: 1 cup melted butter 1 3/4 cups granulated sugar 3 tablespoons ground cinnamon 1 1/2 cups chopped walnuts, optional 1 1/2 cups raisins, optional In a cup, combine yeast, warm water and 1 tsp. sugar, stir and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in glass or plastic bowl and cover. Let rise in warm place until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if using. Roll up and pinch edge together to seal. Cut into 12 slices. Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Topping: 1 cup butter or margarine 1/2 cup brown sugar 1/2 cup Karo syrup 2 cups pecans chopped (optional) In a saucepan place all ingredients except for the pecans. Melt these ingredients on range top. Mix in pecans then pour over top of rolls. Preheat oven to 350 degrees. bake for approximately 25 minutes or until done. Let cool. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enjoy! Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Nov 16, 10 at 8:27 CAUTION: This recipe uses uncooked eggs.. TOASTED WALNUT BUTTER ��" 4 cups ��" 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/ 2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added but I prefer to let the walnuts be the dominant flavor. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Nov 16, 10 at 9:21 Just found this one on thekitchn. Thinking about it for Friday AM after T-giving. No-Knead Pumpkin Rolls with Brown Sugar Glaze Makes 16-18 rolls For the dough: 1/4 cup water 1 scant tablespoon yeast (1 package) 1 cup milk 1/2 cup butter 1/2 cup sugar 1 15-ounce can pumpkin puree 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour For the filling: 1/2 cup butter 1 cup packed brown sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 2 cups pecans - toasted, chopped, and divided in half (optional) For the glaze: 1/4 cup butter 1/2 cup milk 1 cup brown sugar pinch salt 2 1/2 cups powdered sugar Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved. Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved. Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower. Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls. To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands. Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated. About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking. While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze. Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Nov 16, 10 at 9:38 Here's one of my favorites, from one of my favorite forum members. Lars, I hope you don't mind me posting this recipe. Oh, and I've always followed it as written, using the Amaretto. I bet they're good using the other suggested substitutes as well. Lars' Danish Butter Cookies  1-1/4 cups unsalted butter, softened 1 1/4 cup granulated sugar 3 egg yolks, beaten 2-1/4 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1-1/2 teaspoons Amaretto   How to Prepare : Cream butter and sugar. Beat egg yolks in, one at a time. Add remaining ingredients; mix well. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Press dough with any press or glass dipped in sugar. Bake at 325 degrees for 12 to 18 minutes, or until lightly brown around edge. Remove immediately from cookie sheet and cool. You can substitute other flavorings for the Amaretto, such as a bit of grated lemon rind or vanilla or coconut extract. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:15 Here is a recipe for Pasta Frolla from my friend and neighbor. I had a little trouble with the conversions but maybe your scales will make that easier. The conversions I use are in parenthesis. It is like a rich shortbread. She served it filled with lemon curd with a few shapes of the dough on top. Very pretty, very tasty. Pasta Frolla 270 gr. (2 cups) All purpose flour 115 gr. (1 cup) Powdered sugar 135 gr. (9 1/2 Tbsp.) Butter 4 Egg yolks A little orange peel grated Using a food processor mix the flour with the diced butter to make crumbs. Add sugar and orange peel then one yolk at a time. The pastry will all lump together. Leave it in the fridge for about 30 minutes. Using a rolling pin, roll out on a board or cold surface. Remove some to make criss-cross pattern or shapes with cutters on the surface after filling the base. Using a flan dish (for this quantity I use a flan dish that measures about 9.5 inches in diameter. If the pastry breaks when you try to lift it to put in the dish, don’t worry, just piece it together in the dish and put bits around the edge of the dish too. The fill it with lemon curd or whatever you want. When you have finished adding the pastry on top, be it criss-cross or shapes, use some of your egg whites to brush all the pastry that is visible. I cooked it at about 350 degree F for about 45 minutes. Mine is a convection oven so you’ll just have to be careful. Here is a link to a blog recipe that is similar and it has pictures. Here is a link that might be useful: Similar recipe o Cookalong #37 --- BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:21 Links to all the other cookalongs. Here is a link that might be useful: Cookalong Links o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Nov 16, 10 at 14:43 Forgot about one of my favorite uses for butter. Buy whole lobsters....get big pot of salted water to boiling, plunge lobsters in head first, clap on the lid and boil about 6 minutes for small "chicken" lobster. Drain, remove feelers and place on your plate along side a dish containing about 1/2 a cup of melted butter. Works with crab too! Linda C o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Nov 16, 10 at 15:19 Annie selected BUTTER?? Ratz! Butter and cream are my nemeses (plural of Nemesis?)...but Annie is my hero. As usual, I'll be watching the Cookalong closely. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Nov 16, 10 at 15:54 Sally, thanks for posting that recipe! I'm not on the forum much at home, and I don't have the recipe here. It's definitely one of my favorite butter recipes, and I've made it often. You know I was born in Texas, don't you! One of my favorite new uses for butter is to make grilled garlic toast. Here's the method: Mash two or three cloves of garlic in a mortar & pestle with about a teaspoon of salt. Add one stick of soft butter and blend with the garlic. Add 2-4 tablespoons of EVOO plus fresh herbs and fresh black pepper, as you desire. Slice your bread of choice (I use sourdough) into 1/2" thick slices, butter both sides, and then place the bread on a charcoal grill for a smoked flavor. If the grill is very hot, they will toast in about two minutes each side, and so you have to watch them carefully. The butter is very good at absorbing the smoky flavor, and I always use Mesquite charcoal. You could grill them inside, but the flavor will not be the same. If you toast them in a toaster oven, put butter on one side only and make the slices thinner. Lars o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 18:16 This is my go-to biscuit recipe. Super easy, and delicious. I cut it in half, for the 2 of us. Baking Powder Biscuits 4 cups flour 2 tbsp baking powder 3/4 tsp salt 1 cup butter, cubed 1 3/4 cups milk In large bowl whisk flour, baking powder and salt. Using a pastry blender, cut in butter until coarse crumbs. (I also rub some in with my fingers.) Pour almost all of the milk over top, stirring with a fork to form ragged dough. Turn dough onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4" thickness. Using a 3 1/4" floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and cut more rounds, pressing remaining scraps into final biscuit. Brush tops with remaining milk and bake in center of 375* oven for about 30 minutes or until golden. Let cool on pan on rack. Leftovers or make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks. Thaw and reheat in 350* oven 10 minutes. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Tue, Nov 16, 10 at 18:40 We don't much like white pastas or red sauces but this time of year we really enjoy these ravs. DH made them a couple weeks ago & used wonton wrappers since making pasta isn't yet something he's willing to try. They were great but if you use the wontons you have to be careful 'cause they cook very quickly & will fall apart...we know because DH lost the first batch! :) Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Ingredients 9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt/Pepper, to taste 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg (itty-bitty pinch) 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick 12 fresh sage leaves 1 tablespoon finely chopped fresh parsley leaves Directions In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley. /tricia P.S. These are also very good with a bit of finely crumbled bacon added to the squash puree. Not much, just a tablespoon, or so. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Tue, Nov 16, 10 at 18:58 This is one of my absolute favorites! I even served kourabiedes at my wedding instead of cake. I used to drive my mom & grandma nuts snitching bits of raw dough. Just be careful to not inhale any powdered sugar when you eat them! This is my family's recipe. Kourabiedes (Greek Butter Cookies) Traditional Greek Christmas cookies coated with powdered sugar. 1 pound sweet, unsalted butter ½ cup powdered sugar 1 egg yolk 4-4½ cups flour (no more than 4½ cups) 1-2 pounds powdered sugar Soften butter at room temperature. In large bowl, cream butter until light and fluffy using an electric mixer. Add sugar and egg yolk and continue to cream. Gradually add the flour, a little at a time, until a very, very soft dough is formed. Break off pieces slightly larger than a walnut and roll into balls, half-moons, or S-curves. Place on unbuttered cookie sheets (use parchment paper, if desired) allowing an inch between each cookie. Bake at 350° for 15-20 minutes or until golden colored, not browned; do not over bake. Remove from the oven and carefully place on paper towels and allow to cool. Sift powdered sugar over cooled cookies; they must be very well coated. Makes about 3 dozen cookies. For a colorful presentation, cookies may be served in individual paper muffin baking cups. Variations: ·Add ½ cup blanched and finely chopped almonds or finely chopped walnuts to the dough before shaping. ·Add 1 teaspoon vanilla with the egg yolk. ·Add ½ teaspoon baking powder for a lighter, fluffier cookie. ·Sprinkle cookies with 1-2 tablespoons rose water as soon as they come out of the oven (before dusting with powdered sugar). ·Stud each cookie with a whole clove before baking. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Nov 16, 10 at 21:43 LOL, Cathy. Yes, butter seemed like a good choice, with the holidays coming up.... Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Nov 17, 10 at 9:42 Yes. Lars, I knew you at least lived in Texas. I see your cookies in my near future! Denise, I've never heard of pasta frolla. Can you tell more about what it is? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Wed, Nov 17, 10 at 22:00 jasdip - OMG those butter tarts are even better than I remember in Brossard! Please give a hug to your mom and tell her she made my day, week, month, year, lifetime with that recipe. All you Southern continent folks really need to try this treat. Actually, I sent it to my sister in Alaska so she would be just Western continent. LOL. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Nov 20, 10 at 19:24 I just read your post now Nancy. Gee thanks!!!! They are the best I've ever had, and I'm not even being biased. I'm truthful, they are. Not sickeningly sweet and runny. Glad I could help you find a great butter tart recipe! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sun, Nov 21, 10 at 10:24 My contributions are all cookies: Butter Bits 1 cup flour 1/2 cup butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract pinch of salt Preheat oven to 375 F. Mix all ingredients. Place walnut-sized ball of dough on parchment- or silicone mat-lined baking sheet. Flatten in criss-cross pattern with floured fork. Bake for 15 - 18 minutes. (Mine browned a little too much this time.) When completely cooled, lightly sprinkle with confectioners's sugar before serving. Yield: 1 to 1-1/2 dozen cookies * * * * * * * * * * Shortbread 1 pound of butter 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup sugar 5 - 6 cups of unbleached flour Cream the butter with the extracts. Gradually add the sugar and the flour. When the climate is dry, I generally only need 5 cups of flour. It was raining most of the day today and it took all 6 cups of flour to come together. Pat/roll the dough out to a rectangle on an ungreased cookies sheet, 1/2-inch to 3/4-inch thick. Prick the top of the dough with a fork. Bake at 350 F for 25 - 30 minutes, or until the edges barely turn golden. Slice the dough while still warm, but leave on the cookie sheet until thoroughly cooled. * * * * * * * * * * Russian Teacakes 2/3 cups toasted nuts (hazelnuts, pecans, walnuts are all good choices - I used walnuts this time) 2 cups of flour, divided 1 cup of unsalted butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup confectioners' sugar to roll baked cookies in Preheat oven to 350 F. Line 2 baking sheets with parchment. Toast the nuts in a dry skillet on top of the stove over low heat, stirring frequently. (This should take about 5 - 8 minutes.) Cool. Place cooled, toasted nuts and 2 tablespoons of the flour in a food processor, and finely chop the nuts, being careful not to over-process the nuts to a paste. Set aside. In bowl of mixer, cream the butter and sugar until light and fluffy, about 1 - 2 minutes. Beat in vanilla. Add remaining flour and salt, and beat until well-combined. Stir in nuts. Cover and refrigerate dough for about 1 hour or until dough is firm. Form the dough into walnut-sized balls, and place them 2 inches apart on prepared baking sheets.Bake 12 - 15 minutes, until the edges of the cookies start to turn golden. Remove from oven and place on cooling rack for about 3 minutes. In a large bowl, sift remaining powdered sugar. Roll warm cookies in powdered sugar until well-covered. Store in an airtight container. Makes about 3 dozen cookies. Lori o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 11:04 Lori, those all look so good! I love your photos, too, especially the one of the shortbread. But I want to try the Russian Tea Cakes. Jasdip, I scrolled back and looked at your recipe for the Butter Tarts. Can you elaborate on your recipe? There are so many pastry recipes, what do you use for pastry? The ignorant want to know. (Me.) Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 11:50 Here's Mom's pastry that she uses Sally. I love the pastry part the best! One time when we were all coming, she made a batch of butter tarts, but left one unfilled. Just baked pastry. For me! LOL I always pick the tart with the most pastry showing. 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Combine dry ingredients, and cut in lard/butter. Mix an egg in 1 cup measure, add vinegar and add 3/4 cup ice water. Add the liquid to the flour, stirring with a fork. Mix into a ball, divide into 2. Refrigerate one of the balls, freeze the other for future use. Roll and cut with biscuit cutter or a can, and press into muffin tins. (I don't know what size of a cutter mom uses, but it's big, because she always has a "dimple" on each tart. That's how I distinguish hers from anyone else's on a plate. LOL o Question for jasdip clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 15:54 For the pastry your mom uses, the following was posted: 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Will you please clarify the: 1/2 lb lard (or 1 lb) lard o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 16:02 Sorry for the confusion! Either 1/2 lb butter plus 1/2 lb lard, or 1 lb lard. Whichever your preference. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 17:00 Not a lard eater here, but is it basically a pie dough? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 21, 10 at 17:58 Butterhorns This came from Penzeys One Magazine, issue one 2005. This is a â€sleeper.ââ¬Â They donââ¬â¢t seem like very much when you first make them, but you find yourself craving them. The recipe makes 72 cookies. Ingredients Dough 1 (2 ý teaspoons) package yeast 1 þ cups milk, divided ý cup plus 1 teaspoon sugar, divided 2 eggs 1 cup butter 5-5 ý cups flour 1 tablespoon cinnamon sugar Filling ý cup sugar ü cup butter, melted 1-2 teaspoons cinnamon Icing 1 cup powdered sugar 1 tablespoon butter, softened 2 tablespoons milk ü teaspoon pure vanilla extract Heat ý cup milk to lukewarm (warm to touch). Pour into a small bowl with yeast and 1 teaspoon sugar. Let stand for 5 minutes, until foamy. In a large mixing bowl, beat 2 eggs with ý cup sugar until blended. Melt 1 cup butter. Mix with 1 ý cup warm milk. Pour milk, butter, yeast mixture and 2 ý cups flour into the mixing bowl. Blend until just mixed. The dough will be very wet. Cover the bowl with plastic wrap or a towel and let rise in a warm place until doubled in bulk (1 to 1 ý hours). After the first rise, mix in 2 ý cups flour. If the dough is still sticky, mix in another ü cup to ý cup flour. Grab a hunk of dough the size of a tennis ball and roll it in a circular shape on a lightly floured surface. Use as little flour as possible. In a small bowl, combine filling ingredients. Spread the filling, about a tablespoon, on the dough circle. Donââ¬â¢t spread too much filling or butterhorns will unroll during baking. Cut the circle into 8 triangles (like a pizza), and roll the butterhorns up, starting at the outside edge. Sprinkle with cinnamon sugar and place on a greased baking sheet. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 18:14 Sally, Yes, a pie pastry! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 19:53 Here are two butter recipes I like. One is savory and one is sweet. Provençal Butter This recipe comes from Jean Francois Meteigner of La Cachette in Los Angeles, CA. 1/2 cup (1 stick) unsalted butter 2 teaspoons finely chopped black olives 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon chopped garlic 1 teaspoon ground black pepper Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter, remove and let cool. Mix all ingredients with a wire whisk until well combined. Serve with French baguettes or freshly baked sourdough rolls. Orange Honey Butter 1 lb. butter 2 1/2 C. honey 3/4 C. light brown sugar 1/2 t. cinnamon 1 t. lemon zest 1 T. orange zest Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or put in a crock and chill. Very good on toast, French toast, pancakes, etc. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Nov 21, 10 at 22:08 I was waiting for Ruthanna to post, this is her recipe, but this is one of my favorite ways to use butter, it's wonderful melted over pan fried fish, and equally good as a spread on bread or melted to sauce vegetables. TOMATO BASIL BUTTER à 1 Tbs. olive oil à 1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.) à 2 tsp. minced garlic à 1/ 2 cup sweet butter softened à 2 tsp. grated lemon rind à 1/ 2 tsp. salt à 1/ 8 tsp. pepper à 1/4 cup minced fresh basil à à Heat the olive oil in a small skillet. Add the tomatoes and garlic and sauté, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. à Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. à à Freezes well, make a ââ¬Å"logââ¬Â, wrap in waxed paper, then Ziploc bags. Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Nov 22, 10 at 8:22 I made Lori's Russian Tea Cakes last night, and they're very good. Mine don't look as pretty as hers do in her picture, though. (Isn't that the case with cookbook pictures, too?!) I waited 3 minutes, then rolled them in the powdered sugar, and it sort of melted, or dissolved soon after rolling them. They taste fine, though. Oh and the other thing that happened was that the first one I rolled, I sort of gently tossed it into the bowl of sugar, and it broke completely into crumbs, almost like it exploded. I don't know why. I was much, much more gentle with the following cookies. They are very tender cookies, and just melt in the mouth. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Nov 26, 10 at 13:56 Jasdip, I just finished making a batch of your Mom's butter tarts and they are wonderful! Best I've had. My recipe uses corn syrup which bugs me so I've been looking for one that didn't. Yours is it! I love them...so won't be making them often! LOL Thank your Mom for me. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 9:32 I just read through this again and I know I gained a couple of pounds while reading. It all sounds so good. I'm going to pick a name right now for our last Cookalong of 2010.... >>>>>>>>>>> Lorijean44 Please put your thinking cap on and let us know what you decide. Just post your choice here and I'll start the new thread. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:18 Lori has picked dates for Cookalong #38. Thank you Lori, that's a good idea. I know I use more dates this time of year than any other. I'll get it set up now... Nancy Here is a link that might be useful: Cookalong #38 ---- Dates!

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.