It’s National Peanut Butter Day and we are going to give you some of our favorite peanut butter recipes for this scrumptious holiday.
In honor of the national holiday, here are a few facts:
- North Carolina ranks 5th in the nation for peanut production.
- It takes 540 peanuts to make a 12-ounce jar of peanut butter.
- Two peanut farmers have been elected president: Thomas Jefferson and Jimmy Carter.
- Women and children prefer smooth, while most men opt for crunchy peanut butter.
- Martin County is the number 1 leader in peanut production in the state.
Below we have some of our favorite peanut recipes. One is a winning State Fair cooking contest recipe from Gail Fuller.
Peanut Butter Baklava
- 1/2 package phyllo dough
- 1 stick butter melted
- 1 cup peanut butter
- 1 cup chocolate chips
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup honey
- 1/2 teaspoon vanilla
Preheat the oven to 350 degrees. Butter an 8-inch square pan. Unwrap the roll of phyllo dough and cut in half so it will fit in the pan. Cover the phyllo dough with plastic wrap and place a damp towel over the top. Brush the top sheet of phyllo with melted butter. Grab it and the sheet below and place butter side down in the pan. Repeat 2 more times, so you have 6 sheets of phyllo in the pan. Heat the peanut butter in the microwave for 30 seconds to 1 minute until liquid and spread 2-3 tablespoons of peanut butter over top. Sprinkle with chocolate chips. Repeat 4 more times. Butter the next phyllo sheet and grab the one below and place them butter side down on top of the peanut butter layer. Butter the top sheet of dough. Cut the baklava into squares being sure to cut through all layers. Bake for about 45 minutes until the baklava is golden brown. While the baklava is baking, heat the water, sugar, honey and vanilla in a sauce pan. Bring to a boil. Keep on low until the baklava finishes baking. When the baklava comes out of the oven, pour the honey mixture over the top, making sure to saturate all the cuts. Let it cool completely, uncovered for several hours.
Following is a peanut butter cookie recipe from the National Peanut Board. We recommend trying it with a local peanut butter.
- 1/2 cup butter, softened
- 3/4 cup peanut butter (creamy or crunchy)
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 ½ teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour, sifted
- ¾ teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 ¼ cup quick oats (grind in blender or food processor to chop finer)
In a large bowl, cream together butter, peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder and oats. Add to creamed mixture. Drop by teaspoons onto greased baking sheet. Bake at 350 degrees for 10 minutes, or until cookies are a light brown. After removing cookies from the oven, press flat with a spatula, place cookie on wire rack to cool.
- 3 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 1/2 cup smooth peanut butter
- 2 1/2 tablespoons heavy whipping cream
To Make Filling: Cream butter, confectioners’ sugar and peanut butter. Add cream one tablespoon at a time until the mixture is smooth but not runny. You may not need all of the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Peanut Butter & Jelly Fudge
- 3 cups granulated sugar
- 1.5 sticks butter
- 2/3 cup evaporated milk
- 1 cup peanut butter
- 1 jar (7 ounces) marshmallow cream
- 1 tsp. vanilla extract
- 1/2 cup jam or jelly
After gathering the ingredients, prepare a 9 x 9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the sugar, butter and evaporated milk in a medium saucepan over medium-high heat. Stir constantly until sugar and butter are melted and the mixture is smooth. Insert a candy thermometer. Continue to cook the candy until it reaches a full boil. Continue to cook, stirring constantly, until the candy reaches 235 degrees. Remove the pan from the heat. Immediately stir in the peanut butter, vanilla and marshmallow cream, and stir until well-combined. Pour the fudge into the prepared pan. Working quickly so that the fudge does not start to set, place small spoonfuls of jam or jelly all over the surface of the fudge, and drag a table knife through the fudge to create a marbled effect. Allow the fudge to set at room temperature for at least 2 hours or overnight. Once set, cut into small pieces and serve. Store remaining fudge in an airtight container at room temperature.