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.
















last word. Joseph Lambert, one of their employees and thus on the inside of a new fad, begins a small business selling hand-cranked nut grinders for home use. Three years later, his wife, Almeeta, joins the family business by writing The Complete Guide to Nut Cookery. 1903 In the South, Dr. George Washington Carver begins experimenting with peanut plants at Alabama’s Tuskegee Institute. His initial work is to find crops that restore nitrogen to the soil. 1904 Back up north, Bayle, the Kelloggs,

and use it to grease the sides and bottom of a 9-inch-square pan. Put a small amount of flour in the pan, tap the pan so that it coats the bottom and sides, and knock out the excess. 2. Whisk the flour, ginger, cinnamon, baking powder, salt, if using, and cloves in a medium bowl until the spices and baking powder are evenly distributed in the mixture. Set aside. 3. Beat the peanut butter and shortening in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.

open (seeds removed, if desired) 1 small shallot (both bulbs), quartered 1 small garlic clove 1/4 cup packed fresh cilantro 1/2 cup plus 2 tablespoons creamy natural peanut butter 1/2 cup chicken broth, preferably reduced-sodium chicken broth 1/4 cup coconut milk, preferably light coconut milk (see page 8) 2 tablespoons fish sauce (see page 9) 2 tablespoons packed light brown sugar 1 tablespoon tamarind paste (see page 12) 1/2 teaspoon freshly ground black pepper 16 ounces (1 pound)

extract 1. Place the milk and chocolate in a large saucepan set over very low heat. Stirring constantly, melt the chocolate in the milk, removing the pan from the heat every once in a while to keep the chocolate from scorching; continue stirring even when the pan is off the heat. 2. Stir in the sugar, corn syrup, and salt, if using. Continue cooking, stirring all the while, until the sugar has dissolved. Clip a candy thermometer to the inside of the pan without its touching the bottom and

cooled, you can wrap them in plastic wrap and store them at room temperature for up to 3 days; or freeze them for up to 3 months, allowing them to thaw to room temperature on a wire rack before slicing. 11. To make the ultimate PB&J, use a serrated knife to slice the loaves into 3/4-inch-thick slices (12 slices per loaf). Spread half the slices with 2 tablespoons homemade crunchy peanut butter; spread the other half with 2 tablespoons refrigerator strawberry jam. Place the bread slices

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