Comments on: The Peanut Butter Reserve

By: Melannie

Melannie — Sat, 07 Jan 2012 18:34:00 +0000

Thanks Nick. The bars are supposed to be made with creamy – I guess chunky doesn’t work as well my aunt said. She made these for years for my high school cafeteria with government PB & it always had a drier content she said. She told me that Aldi’s store brand is a good one but I don’t have a store near me. My store brand, Publix, is close to Jif in consistency. I’m gonna look for the Smucker’s Natural 1st & see what happens. She thought an unsalted one might be a good option, too. Thanks again for the feedback! I never knew this site existed but have bookmarked it now – loads of info. & some great recipes!! :))

By: Nick

Nick — Sat, 07 Jan 2012 16:57:38 +0000

Interesting. For the most part, all peanut butter has the same oil content since they are all just crushed peanuts. But if it’s too thin, that’s another story. Are your PB bars chunky? By that I mean, could you use crunchy peanut butter?

If you need it to be really coarse, I would suggest getting a natural peanut butter (where the oil separates to the top), but pour the oil off the top before you mix it. Something like Whole Foods 365 Natural Creamy or Chunky (if you don’t mind the chunks), or even Smucker’s Natural peanut butter, whatever you can find.

By: Melannie

Melannie — Fri, 06 Jan 2012 22:51:51 +0000

I need a recommendation for a DRY PB for a recipe. I used Creamy Jif, not realizing it was too creamy/oily & wouldn’t allow my PB bars to set up right, even in the freezer. It was originally made with Govt. PB years ago. Any suggestions?

By: Nick

Nick — Wed, 09 Nov 2011 16:23:34 +0000

I hear ya. The best peanut butter has only peanuts and salt. But so called “natural no-stir” pb does not use hydrogenated fat but rather natural palm oil derived from the palm tree. It doesn’t do as good of a job as hydrogenated fats, but it’s pretty close.

While natural peanut butter is my favorite too, I believe that every type of peanut butter has it’s use. If it’s too thin (like Trader Joe’s creamy), I agree that it’s terrible for a sandwich, but it’s great for recipes like soups or breads, since it mixes in well. And even natural no-stir (like Skippy Natural) I use for certain recipes like Peanut Sauce, when I want a little sweetness and to help thicken the sauce. Plus, natural peanut butter tends to be more coarse, which you don’t want in a recipe that requires smoothness.

By: oldmoal

oldmoal — Wed, 09 Nov 2011 03:23:39 +0000

I’m a purest. If it has any ingredient other than pb and salt (necessary to me). It isn’t pb. I would also be suspicious of a “natural” pb that doesn’t separate; it usually means some form of hydrogenated fat has been added. On the other hand, pb’s that are to liquid tend to squish out of my pb & j’s and hence onto my pj’s. (I have them –the sandwich- in bed as a nightcap). I usually pour off the separated oil and use it to cook, and the pb is much more tractable.

By: Nick

Nick — Fri, 19 Mar 2010 13:59:21 +0000

Oh really? You’ll have to prove it! I think I need to post an open challenge to rival my collection and see what other people can come up with!

By: Ashlei

Ashlei — Fri, 19 Mar 2010 13:36:22 +0000

I think my nut butter collection may rival yours a bit though I have lots of other kinds besides pb. That’s an amazing stash though! I love Naturally Nutty and PB&Co especially!

You have some great looking recipes also! :)

By: Hoovey

Hoovey — Fri, 07 Aug 2009 23:55:51 +0000

Try Naturally More peanut butter. I have only found it online and at Walmart. It is loaded with omega 3’s, extra protein, and extra fiber. Plus it tastes great.

By: Lindsay

Lindsay — Sun, 26 Jul 2009 06:24:42 +0000

That’s a good idea with the stirring.

I did make the raspberry brownies. Unfortunately, I overcooked the brownie and then froze it too hard and too fast, so that I had to saw it with a pizza cutter and a good bit of effort to even get a piece out. After that, I was put on a diet by my traditional Chinese medicine practitioner where I’m not allowed to have wheat, dairy, or frozen things (or peanuts either). So. It sat in the freezer until today, actually, when I decided that it was time to throw it out. :( Maybe I’ll try it again someday when I’m not on food restrictions.

By: Meese

Meese — Thu, 16 Jul 2009 12:59:18 +0000

I added about a tsp of vanilla and a bit of honey, and it was great! I think if you use a bit of your preferred sweetener, the flax seed becomes moot. My new favorite almond butter is the Whole Foods 365 chunky style. Big surprise, as that is a favorite peanut butter as well!