Butter Recipes

Ross Said:

What is the difference in using salted and un-salted butter in recipes?

We Answered:

Apart from the salt content, there is a difference between salted and unsalted butter. Salted butter tends to also have water added to it, so can affect the shortness of your pastry (i.e. make it tougher), but really only when you get into the complicated stuff like making puff pastry from scratch (in which case, you should use unsalted). If making plain ol' shortcrust, use salted butter.

Salt heightens the flavour of both savoury and sweet dishes, but unsalted is nicer for cake baking as you can control the flavour and add a pinch of salt yourself. For buttercreams and icings, I'd go with unsalted too. That said, you can use a salted butter for both, but I'd definitely use the 'slightly salted' variety - I made a cake with just 'salted' the other day and it was actually pretty salty.

Another option is that you could buy unsalted, and then mash in a little salt when you need to use it for day to day stuff...

Esther Said:

Any good recipes for peanut butter fudge?

We Answered:

Here's the recipe from The Fudge Shop on Mackinac Island

Mackinac Island Fudge

1/2 cup milk

1/2 cup butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups confectionersâ€™ sugar

1/2 cup nuts (optional)

Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan. Cook at medium heat until boiling. Boil exactly 6 minutes, stirring constantly. Remove from heat and add vanilla extract and confectionersâ€™ sugar. Beat with mixer until smooth and thick. Add nuts, if desired. Pour into a buttered pan and freeze 20 minutes. Cut into pieces.

Makes approximately 1 pound of fudge.

Peanut Butter Mackinac Island Fudge
Reduce butter to 1/4 cup and add 1/2 cup peanut butter.

Chocolate Mackinac Island Fudge
Use basic recipe, adding 1/2 cup cocoa with the confectionersâ€™ sugar.

Grace Said:

homemade peanut butter recipes?

We Answered:

Low-fat peanut butter is created through replacing the fat with corn syrup. So, you may be getting a bit less fat, but the corn syrup is pure carbs. And since carbs donâ€™t have the satiety of fats or protein, itâ€™s easier to gain weight since you wonâ€™t feel as full from a given amount of food.

But, thereâ€™s no need to feel guilty about the extra fat â€” peanut oil is one of the good fats :). As a monounsaturated fat (just like olive oil and canola oil), it helps to lower LDL cholesterol (the bad cholesterol) and raise HDL cholesterol (the good cholesterol).

Most regular peanut butter is made through hydrogenating the peanut oil (which makes the peanut oil semi-solid at room temperature). However, the hydrogenation process creates trans fats â€” the worst kind of fat. Trans fat tends to raise the bad cholesterol while not raising the good cholesterol (even saturated fat, which isnâ€™t particularly good for you either, raises both the good and bad cholesterol).

In terms of peanut butter, choosing full-fat peanut butter would be a healthy decision. Or, if youâ€™re up for it, full-fat natural peanut butter would be even more healthy (since, without the hydrogenation, it has no trans fat).

Peanut butter is obviously not a low-fat, low-calorie food. But before we cross peanut butter off our list, there are some pluses that mean we can spread some on our toast or sliced apples from time to time. Apart from being a good source of vitamin E, folic acid, niacin, and phosphorous, most (but not all) of the fat in peanut butter is the heart-healthy monounsaturated kind; plus, it contains no cholesterol.
There are reduced-fat peanut butters on the market, but some of these are higher in sugar, which hardly make these peanut butters much healthier. Instead of opting for those, itâ€™s better to have the real thing but simply use less than the stated serving size.

One tablespoon of peanut butter is usually all you need, especially if you add jam or some sliced banana to your peanut butter sandwich.
One caveat, however. Most regular peanut butters have a small amount of partially hydrogenated oil to prevent separation, although the nutrition facts label will claim 0 grams of trans fats. In reality, this means there is less than 0.5 grams of trans fats per serving. Thatâ€™s not much, you might say, but if you exceed the serving size, or choose to eat peanut butter sandwiches every day, those fractions of a gram add up.

To avoid partially hydrogenated oils altogether, I recommend using natural peanut butter, which should simply contain peanuts and perhaps salt. But some "natural" peanut butters contain palm oil as a stabilizer in place of hydrogenated oils. Palm oil (not to be confused with palm kernel oil) is a plant-based fat thatâ€™s a little over 50 percent saturated. Some research suggests that since plant-based saturated fats are metabolized differently than animal fats, theyâ€™re less harmful and perhaps even healthful. If you can, stick with the natural variety that doesnâ€™t contain additional oil as stabilizers. And make peanut butter an occasional treat rather than an everyday one.

try these peanut butter ideas:

Dip apple slices in peanut butter
Spread peanut butter onto a banana cut in half lengthwise
Have a serving of dry roasted, reduced-salt nuts as a snack
Spread peanut butter onto celery stalks
Make your own trail mix with dried fruit and roasted nuts
Have a peanut butter on whole grain bread for lunch
Try peanut butter on toast or an English muffin at breakfast
Spread peanut butter onto reduced-salt saltine crackers or whole wheat crackers
Try peanut butter spread on tortilla or tortilla chips
Spread peanut butter onto rice- or popcorn-cakes
Mix nuts in with air popped or low-fat microwave popcorn

Homemade Peanut Butter Recipe

It's easy to make your own homemade peanut butter if you have a food processor or heavy-duty blender. The flavor of the peanuts really shines through when you make it yourself.

INGREDIENTS:
1 cup roasted, unsalted, shelled peanuts
1-1/2 to 3 tablespoons peanut or safflower oil
1/2 teaspoon salt
Sugar to taste, optional
PREPARATION:
Blend in food processor or blender adding just enough oil to make it smooth. You can use salted peanuts and omit the salt, or omit the salt entirely with unsalted peanuts.
Add sugar to taste, if desired.

If you want chunky peanut butter, add chopped peanuts after you have made the smooth version.

Store peanut butter in an airtight container in the refrigerator. Use within two weeks.

Yield: about 1-1/2 cups

I hope this was helpful,Good Luck!!! :)

Vernon Said:

Does anyone have any good peanut butter cookie recipes?

We Answered:

CLASSIC PEANUT BUTTER COOKIES

Preparation time: 45 min
Baking time: 8 min
Yield: 4 dozen cookies

1 cup firmly packed brown sugar
1/2 cup LAND O LAKESÂ® Butter, softened
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Sugar

Heat oven to 375Â°F. Combine brown sugar, butter and peanut butter in large bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake for 8 to 10 minutes or until edges are lightly browned.

Peanut Butter Cookies

INGREDIENTS:
1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg

PREPARATION:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.

Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375Â° for about 10 to 12 minutes.

hope these help. enjoy.

Helen Said:

Peanut Butter Recipes?

We Answered:

This recipe is so simple that children love making it.

Absolutely amazing peanut butter bikkies
1 Egg
1 Cup crunchy peanut butter
1 Cup sugar

Preheat oven 180 Celsius.
Beat egg and mix into peanut butter and sugar. Roll two teaspoonfuls into a ball, Place on a greased baking tray and flatten with a fork. Allow room for the mix to spread. Bake for ten minutes or until golden brown.

From the Australian Quick 'n' Easy
Cakes & Muffins biscuits, slice & more.

Eddie Said:

Any EASY PEANUT BUTTER recipes?

We Answered:

CHOCOLATE PEANUT BUTTER BANANA
MILKSHAKE

1 pt. softened vanilla ice cream
1/2 c. creamy peanut butter
2 c. cold milk
1/2 c. instant chocolate flavored mix (Nestle's Quik)
1 lg. sliced banana

Place ice cream and peanut butter in blender and blend until smooth. Gradually add milk, chocolate mix and banana. Blend and serve. Makes 4 cups.
Delicious.

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FROZEN PEANUT BUTTER DESSERT

CRUST:

1 pkg. graham crackers, crumbled
1 stick (1/2 c.) butter, softened
4 tbsp. sugar

FILLING:

1 (8 oz.) pkg. cream cheese
1 1/2 c. powdered sugar
1 c. peanut butter
1 c. milk
2 c. Cool Whip

CRUST: Mix all 3 ingredients and put into 9 x 13 inch pan. Press down to form crust on bottom.
FILLING: Cream well the cream cheese and powdered sugar. Add peanut butter and milk. Stir until blended. Add Cool Whip; mix well. Pour over graham cracker crust and freeze.

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PEANUT BUTTER CHICKEN STEW

2 heaping tsp. peanut butter
1 lg. can tomato sauce
2-3 lbs. chicken breasts
1 med. onion

Saute onions in oil, long enough to season oil. Debone chicken breasts and stir fry chicken in oil. Season with garlic powder, onion powder and onions you've sauteed. After chicken browns slightly, add 1 can of tomato sauce and the peanut butter; stir well, add a small amount of water. Simmer 5-10 minutes. Serve on rice. You may add ingredients, such as garden peas or corn.

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GRILLED PEANUT BUTTER SHRIMP

1/4 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. sugar
1/2 tsp. garlic powder (optional)
2 tbsp. vegetable oil
1 tbsp. water
1 1/2 lbs. lg. shrimp, shelled and deveined

In saucepan, combine peanut butter and 2 tbsp. soy sauce, blend well. Stir in remaining soy sauce, sugar, garlic, oil and brush with peanut butter sauce. Grill on covered grill over medium-hot heat 5 to 6 minutes or until shrimp turn pink. Turn once 1/2 way through. Use mesquite chips in grill for great flavor.

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SOY BURGERS

2 c. soy beans
6 c. stock or water
2 tbsp. oil
4 garlic cloves, diced
2 lg. onions, diced
1 carrot, diced or grated
2 stalks celery, diced
1 green pepper, diced
1 tsp. sea salt
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. parsley
6 tbsp. tamari
2 tbsp. peanut butter or tahini; optional
2 c. cooked millet, or cooked rice

Soak the soy beans in water to cover overnight. Put soy beans and stock in a large pot, and cook over low heat for 2 1/2 hours until soft, making sure they are always covered with liquid.
Heat the oil in a large skillet over medium heat; add the garlic and saute for 3-4 minutes. Add the onions and cook for 5 minutes, until golden. Mix in the carrots, celery, pepper, and seasonings. Cook for 2 minutes, until tender.

Preheat oven to 400 degrees. Oil a cookie sheet. Drain the soy beans and mash well. Combine with the sauteed vegetables and the millet in a large bowl. Add the tamari and peanut butter, if desired.

Form the mixture into patties and place on the cookie sheet. Bake for 20 minutes; turn burgers over and bake for 20 minutes more. Yields 2 dozen.

Butter Recipes

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