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Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to ...
Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.
A little peanut butter in the batter makes these tender pancakes hearty enough for a winter morning -- or even for a summer one before a nice, long bike ride. If you want to serve the pancakes all at once, keep the prepared ones warm on a large baking sheet set in a preheated 170°F oven for up to 10 minutes while you make the rest.
1¼ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt, optional
1 large egg, at room temperature
2/3 cup creamy standard peanut butter
3 tablespoons unsalted butter, melted and cooled
1¾ cups milk, preferably low-fat or nonfat
Whisk the flour, baking powder, and salt, if using, in a large bowl until the baking powder is evenly distributed; set aside.
Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth. Whisk in the milk. (The recipe can be made ahead to this point -- cover each bowl and store the dry ingredients at room temperature and the wet in the refrigerator for up to 12 hours; let the wet ingredients return to room temperature before proceeding.)
Spray a large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat. As it heats, stir the wet ingredients into the dry with a wooden spoon, just until the flour is moistened. The batter should still be a little lumpy.
Spoon a scant ¼cup of the batter into the skillet to make one pancake. Add more batter to make more pancakes, as many as will fit. Cook just until the cakes have permanent bubble holes dotted across their surfaces. Flip with a nonstick-safe spatula; continue cooking until browned on the bottom, about 1 minute. Transfer to a platter or plates and continue making more pancakes.
Whisk in 1 teaspoon ground cinnamon, apple pie spice mixture, or pumpkin pie spice mixture with the baking powder.
Stir ½ cup mini chocolate chips into the flour mixture before adding it to the wet ingredients.
Whisk in 2 teaspoons vanilla extract or 1 teaspoon maple extract with the milk.
Peanut butter adds a spiky taste to this traditionally sweet Japanese dish. You can marinate the chicken breasts all day while you're at work, then pop them under the broiler when you come home for a quick, easy dinner. Have lots of white or brown rice on hand, or serve the glazed breasts with a vinegary salad of lettuce, tomatoes, broccoli florets, and sprouts.
½ cup soy sauce, preferably reduced-sodium soy sauce
¼ cup honey (see page 10)
¼ cup creamy natural peanut butter
2 tablespoons mirin (see page 10)
1 tablespoon minced peeled fresh ginger
1 large garlic clove, minced
Eight (4-ounce) boneless, skinless chicken breasts
Whisk the soy sauce, honey, peanut butter, mirin, ginger, and garlic in a shallow glass baking dish until smooth. Add the chicken breasts and toss well to coat. Cover the bowl with plastic wrap and refrigerate at least 3 hours, or up to 8 hours, turning occasionally so that the chicken is thoroughly coated in the marinade.
Line your broiler pan with aluminum foil to make cleanup easier. Place the pan 4 to 5 inches from the heat source and preheat the broiler for 5 minutes. Place the chicken breasts on the broiler pan and broil until firm to the touch and cooked through, about 10 minutes, turning once. An instant-read meat thermometer inserted into the thickest part of the breast meat should read 165ºF. Transfer the cooked breasts to a serving platter and let stand for 5 minutes before serving to let the juices reincorporate into the meat.
This dish is excellent on the grill, over either direct or indirect heat. If you use direct heat, prepare the grill as suggested by the manufacturer's instructions, then place the chicken breasts directly over the flame or the coal bed; grill until cooked through and browned, about 8 minutes, turning once. If you use indirect heat, prepare a hot coal bed to one side of the grill or turn on only one section of a gas grill. Place the breasts on the other side of the grill, away from the heat, and close the lid; barbecue for about 15 minutes, turning once.
Substitute an equivalent amount of frozen juice concentrate, such as apple, cranberry, orange, or pineapple, thawed, for the honey.
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