You are here: Seasoned Cooking » All Issues » September 2007 Issue » This Article » Page 2
 
September 2007 Issue
Peanut Butter
by J. Sinclair
Table of Contents | Single-page view
Page

Related Sites

Cutlery Express

On-line retailer of fine cutlery and cookware manufactured by J. A. Henckels. Top of the line, fine German cutlery, scissors, utensils and cookware...

Welcome To IPTV Recipes!

IPTV Recipes is a FREE and exclusive home cooks' community where you can share and browse delectable recipes, have your own channel, upload cooking...

The Kitchen Cart

Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

Olive House

We supply the world with the finest in Olives, Oils, Gourmet Foods, Hot Stuff, Sweets, Gift Boxes and more!
 

Rise and Shine Muffins

  • 1 cup high fiber bran cereal, crushed
  • 1 egg
  • 2/3 cup skim milk
  • 2 egg whites
  • 1/2 cup crunchy peanut butter
  • 1 3/4 cups whole wheat flour
  • 1 cup coarsely grated apple
  • 1 tablespoon baking powder
  • 1/2 cup coarsely grated zucchini
  • 1 tablespoon orange peel
  • 1/2 cup coarsely grated carrots
  • 2 teaspoons ground cinnamon
  • 2/3 cup brown sugar
  • 1 teaspoon lite salt
  • 1 teaspoon maple extract
  • Cooking spray
Preheat oven to 375°F. Mix the bran cereal and milk in a large bowl and let stand until softened. Fold in the peanut butter, apple, zucchini, carrots, brown sugar and maple extract until mixed. In a small bowl, beat the egg and egg whites and then fold into the bran mixture. In a medium bowl, combine the flour, baking powder, orange peel, cinnamon and salt. Add the dry ingredients to the bran mixture, but be careful not to over-mix. Spray the cups of a muffin pan with cooking spray. Divide the batter evenly among the muffin cups. Place a shallow pan of water on the bottom rack of the oven to prevent the muffins from drying. Place the muffins on the middle rack and bake for 20 to 25 minutes until golden brown. Remove from muffin pan and serve.
  • Yields: 12 servings
  • Preparation Time: 30 minutes
 

 

Classic Peanut Butter Cookies

  • 1 cup unsalted butter, softened
  • 1 cup crunchy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1" balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
  • Yields: 4 dozen cookies
  • Preparation Time: 30 minutes
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.