The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread

The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread

Bruce Weinstein, Mark Scarbrough

Language: English

Pages: 140

ISBN: 2:00149114

Format: PDF / Kindle (mobi) / ePub


Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.

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the sugar, peanut butter, eggs, and egg yolk until smooth. Stir in the prepared flour mixture with a wooden spoon until a dough forms. Gather it together in the bowl, then dust a clean work surface with flour and turn the dough out onto it. Shape the dough into a mound, then divide it in half. Lightly flour each half, then use your palms to roll them into logs about 10 inches long and 11/2 inches in diameter. Place both logs on the baking sheet, spacing them about 3 inches apart. 3. Bake in

the filled sandwich cookies. They can be stored in an airtight container at room temperature for up to 5 days. Customize It! Add 1 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon grated mace, and/or 1/8 teaspoon ground cloves with the baking soda. Substitute chocolate, maple, orange, or rum extracts for the vanilla extract in the filling. PEANUT BUTTER GINGERBREAD COOKIES Don’t feel constrained by the round cookie cutter we

first two, you make your own peanut butter in a food processor. In fact, you can substitute these homemade concoctions for the creamy or crunchy standard peanut butter called for in any recipe. Some high-end markets allow you to grind peanuts into peanut butter. Use this store-ground peanut butter as a substitute for the natural peanut butter in any recipe. One warning: the spread you make will lack any salt. No-salt peanut butters of both standard and natural varieties and of both creamy and

parfait, 218-19 peanut butter pudding, 220-21 peanut butter semifreddo, 222-23 peanut butter soufflé, 224-25 peanut butter swirl brownies, 226-28 peanut butter tiramisù, 229-30 peanut butter torte, 231-33 peanut pie, 234-35 quick peanut butter fudge, 206-7 Thanksgiving peanut butter ice cream, 209 drinks, 128-41 almond peanut butter avalanche, 134 chocolate peanut butter raspberry freeze, 130 frozen peanut butter Brandy Alexander, 131 frozen peanut butter White Russian, 132 peanut

74-75 in peanut butter potstickers, 104-5 peanut sauce, soba noodles with, 80-81 in Senegalese peanut stew, 113-14 in Szechwan spice noodles, 84-85 in Thai peanut sauce, angel hair pasta with, 68-69 in Thai stir-fry, 117-18 gingerbread, peanut butter, 59-60 gingerbread cookies, peanut butter, 155-57 ginger juice, 9 glazes: chocolate, peanut butter cream puffs with, 189-91 orange, for peanut butter coffee cake ring, 29-31 graham cracker crumbs: crust, for peanut butter cheesecake,

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