What can I use peanut butter for other than sandwiches?
My husband keeps buying these huge jars of peanut butter from Costco. He says that the regular size jars cost more. We end up throwing out about 1/3 because it starts to get an off-taste a few months after the expiry date. I know that you can't freeze peanut butter. Is there anything I can bake with it? I would give some to a food bank but they will only accept unopened food packages.
You can make cookies. I make a few different kinds with peanut butter.
google peanut butter recipes.I was surprised at all the things you can make with peanut butter.
I found a few recipes for peanut butter I am going to try: peanut butter fudge, cookies, noodle sauce and soup. I think the soup is the weirdest thing. It has chili peppers in it and my husband will eat just about anything will chili peppers in them.
This recipe comes from Sainsbury's [as in the supermarket] Complete Vegetarian Cooking, by Rosamund Richardson (1991), now long out of print. I got the book from a former landlady of mine when I was living in digs in Bracknell. While not strictly "complete", as it lacks a puddings chapter, I've found a few good recipes in it. At the time the book was published Sainsbury's had hit upon a then novel idea of using recipes as a way of persuading shoppers to try new ingredients. For instance, many of the recipes in CVC recommend serving with a salad of feuille de chêne or lollo rosso, then then trendy stars of the fresh produce section. Funnily enough, you can't buy those lettuces at Sainsbury's any more other than in "packaged in a protective atmosphere" mixed salad packs. They've gone the same way as Hypercolor t-shirts, Magic Eye posters, lycra bodystockings and other early '90s fads.
Using this recipe book has become a game of "spot the '90s trendy ingredient(s)!". In this case it's the raspberry vinegar. Possibly the fresh tarragon too.
Anyway, cultural musings over, here's the recipe:
Nut-butter Cauliflower Salad
Serves 4-6 (as a starter, or 2 as a snack with crispbread - A.)
For the dressing:
2 tbsp crunchy peanut butter
2 tbsp grapeseed or olive oil
1 tbsp raspberry vinegar
salt to taste
For the salad:
1 medium-size cauliflower
1/2 fresh pineapple, skinned (or 1 punnet fresh pineapple chunks - A.)
1 red apple, cored and sliced
1 banana
8-10 seedless grapes, halved
tarragon sprigs, to garnish
A crunchy sauce, made with peanut butter, makes an unusual dressing for this mixture of cauliflower and fresh fruits. A delicious starter, and a popular addition to a buffet table.
Mix the peanut buter thoroughly with the oil, and gradually stir in the vinegar. Season to taste with salt.
Cut the cauliflower into small, bite-sized florets. (Blanch - A.). Cut the pineapple into small cubes. Mix all the salad ingredients together and toss immediately in the dressing. Pile into a salad bowl or onto a plate lined with leaves from the caulifower. Garnish with sprigs of tarragon.