The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundreds of Ways to Use America's Favorite Spread
264
The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundreds of Ways to Use America's Favorite Spread
264Paperback
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Overview
Product Details
| ISBN-13: | 9780060562762 |
|---|---|
| Publisher: | HarperCollins |
| Publication date: | 09/06/2005 |
| Series: | Ultimate Cookbooks |
| Pages: | 264 |
| Sales rank: | 1,154,988 |
| Product dimensions: | 7.50(w) x 9.25(h) x 0.64(d) |
About the Author
Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.
Read an Excerpt
The Ultimate Peanut Butter Book
Savory and Sweet, Breakfast to Dessert, Hundreds of Ways to Use America's Favorite Spread
Peanut Butter Pancakes
Makes about fourteen 4-inch pancakes
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.
Ingredients:
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
Nonstick spray
Instructions:
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.
Customize Them!
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 Teriyaki Chicken
Serves 8
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.
Ingredients:
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
Instructions:
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.
Grill Them!
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.
Customize Them!
Substitute an equivalent amount of frozen juice concentrate, such as apple, cranberry, orange, or pineapple, thawed, for the honey.
Savory and Sweet, Breakfast to Dessert, Hundreds of Ways to Use America's Favorite Spread. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.