During my internet travels I, as most people, have discovered some interesting things. There really is a site for everything you could imagine plus a million times more that you’d never even dream of. I want to be part of the latter group. I want people to be blown away when they realize that some wacko has devoted a site to peanut butter recipes. I also want to provide some sort of useful information to people and I think I figured out what.
One of the oddest things I found was a recipe for Ground Pork Peanut Butter Cookies. I’m not sure how these came about (perhaps a joke?), but needless to say, I have yet to try them. It states that the recipe is originally from “The Heart of Iowa” cookbook. I don’t know anything about that cookbook, but I don’t think I would recommend it. At first I thought that maybe one of the ingredients was listed wrong, but the list includes not only ground pork but also lard, flour, sugar and brown sugar. If you’re a daring individual, I urge you to attempt the recipe, perhaps in a smaller batch.
Want a great peanut butter bedtime story? Here’s one about the journey of Elvis and his friends on the evening of February 1st, 1976. Great story, and I’ve made a sandwich version of the Fool’s Gold Loaf and it is surprisingly tasty.
Read on for some useful peanut butter information…
Methods for Stirring/Enjoying Natural Peanut Butter
With all of my peanut butter consumption, I’ve discovered the best way to work with the often tricky natural peanut butters. A lot of people are turned away by natural peanut butter because it is annoying to constantly stir, and keeping it in the fridge makes it near impossible to spread. The first thing I do when I buy a jar is to store it, upside down, in the cabinet. This allows the oil to rise to the bottom of the jar and make it easier to stir.
One easy method is to empty the entire jar into a larger tupperware and stir it with a fork. The larger the tupperware, the better, because it will be easier to stir each time you open it. If you use it often enough, don’t worry about storing it in the fridge either, just give it a light stir when you open it each time. But the following is my preferred method, because it uses no tupperware. However, it requires you to have an empty, or near empty, peanut butter jar. Or, contact this guy and ask him to make you one of these awesome peanut butter jars.
Peanut Butter Boy Method
1. Store peanut butter jar upside down.
2. When your current jar is running low, turn the new jar right-side-up, open, and stir well with a butter knife until well mixed.
3. Pour half into the old jar. Now you have 2 half-jars, making it much easier to stir when the craving hits. Store one in the fridge if desired to preserve longevity.
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lots of great tips there, thanks PB boy.
great tips!! i like the upside down one.
What a great thing you have going! I found your blog in someone else’s list of their favorites. We are huge peanut butter fans, here, and I wanted to pass on a sugar-free peanut ball recipe to you: http://myyearwithout.blogspot.com/2008/06/peanut-butter-balls.html
Also, your tips for getting peanut butter out of the jar ROCK! The only thing I wish someone would invent would be a jar of peanut butter with lids at both ends.
That cookie recipe that you found is definitely the epitome of oddness, haha :0)
Fabulous advice for stirring/enjoying the nut-butter!! Thanks, Nick!!
I AM blown away. Made a character drawing on my kid’s lunch bag for camp last week and created Peanut Butter Boy. I decided to google it to see if anyone had ever used that name and found you. I’ve sent your site to a billion people, expecially my neice who is a killer food writer and cheese maker. check her out at http://katethecook.blogspot.com/
Can not wait to try cooking with p.b. once my blueberry obsession dies down.
Paula
As I was trekking through the Detroit airport on Sunday I saw a food spot that was devoted to PG&J and thought of you.
Maranatha makes a No-Stir peanut butter without using trans-fats. I love it! But if I ever have to stir another jar, I’ll remember you.
Ground pork peanut butter cookies? *shudder*. I like adventurous cooking and all, but I don’t think I could do that to my beloved peanut butter. It seems like a waste of PB!
I was hoping you’d attempt the ground pork peanut butter cookies, and let us know ;)
Hope you enjoy your holiday, and when you do get a chance, I have something for you on my blog.
Celine, Daphne, Hope they help! I never thought about it until so many people were saying that they didn’t buy natural peanut butter for this or that reason. Considering I go through over a jar a week, I have some serious knowledge on the subject =).
My Year Without, I love the peanut butter balls, I have yet to make a treat like that. After I finish the leftover desserts from the 4th of July, I’ll have to try em! As for the peanut butter jar, did you notice the link I posted above for the Double-Ended Peanut Butter Jars? Unfortunately, I think they were just a demonstration and never actually built.
Veggiegirl, Sagan, I truly can’t understand the cookie, although something keeps tugging at me to try it. It truly does seem like a waste of PB.
Paula, That’s really funny. And if you had done it a year ago, I wouldn’t have been here! Nice, a food writer, I should look into that sort of job. I already learned like 3 things just from checking out her first post! Maybe I’ll come up with a blueberry & peanut butter concoction for ya!
Vittoria, Haha, similar to peanut butter, I have a way of stickin with ya! Although everytime I see something to do with peanut butter, I think of myself and my blog as well. Also, when anyone I know finds anything peanut butter related, I’m the first to know =).
Vegoftheweek, I know I’ve seen that brand, but is that the type that is basically white in color? If so, it looks very strange indeed. But it tastes good you say? I know Peanut Butter & Co. makes no-stir peanut butters too using fractionated palm oil I believe. It can certainly be done! But also, fully hydrogenated oils can be used to stabilize the fats and they don’t have trans fat. I’ve seen the latter used in store brand cheapy PB (and a very tasty brand indeed).
Dee, You’ll be the first to know, I’ll mail you a package of them…I bet the pork, peanut butter and lard should hold up fine in the mail =). Thanks for the award! Am I supposed to pass it on? Because I’m feelin’ a bit greedy lately….it may have something to do with multiple people having access to my peanut butter now that I’m visiting home….
Inspired! I quite like the ritual stirring up of a jar of nut butter, purely because it’s a great excuse to lick the spoon at the end. Unfortunately I go through hazel butter so fast that I only get to stir it once before I’m contemplating the bottom of another jar. Ho hum. (they are small jars though – I don’t want you to think I’m a pig or anything)
I also like the creation of a holiday within a holiday. Are you extra relaxed, happy and fun loving on this mini break within your long break?
x x x
How do you feel about marshmallow fluff and peanut butter? A fluffnutter made on a toasted cinnamon raisin bagel is money
How do you feel about marshmallow fluff and peanut butter? A fluffnutter made on a toasted cinnamon raisin bagel is money
hmm Love cinnamon raisin bagel (or bread or crackers) heated in Fall & Winter. Was looking at tub of Fluff in Food Emporium on W 42 in Man’h but thin types don’t buy it so 3 jars were old dated. Seems ok but maybe sugar cal count is the bad part? Ingredients look
safe (egg whites) but main item is corn syrup. Sure is a cheap fix tho. $2 for a tub.