Peanut Butter Sweets by Pamela Bennett Read Free Book Online

Introduction
    Peanut butter was an “essential” in my mama’s kitchen cupboard. It was woven into the
     everyday fabric of our lives: creamy peanut butter tucked inside hot buttermilk biscuits or
     generously slathered on bread with homemade blackberry jam, and the unmistakable fragrance
     of peanut butter cookies, fresh from the oven, awaiting us as we came home from school. Even
     when our mother became a successful business owner, she literally tucked a small jar of
     peanut butter in her purse everyday—it was her snack of choice. Growing up with peanut
     butter as a staple, it was only natural that my fifth-grade research project was written on
     the history of peanuts!
    Peanuts were first grown by the Incas in Peru around 950 BC. They gradually made their way
     from South America to Africa and then onward to Spain, before finding their way to the
     American colonies. My native North Carolina shows a history of peanuts being planted by the
     year 1818, although some farmers claim that peanuts were growing there during the
     Revolutionary War.
    George Washington Carver, the great botanist and inventor, promoted planting peanut crops
     to help poor farmers when their cotton crops failed. He developed over 100 recipes using
     peanuts as well as developing dyes, paints, cosmetics, even nitroglycerin using the complex,
     versatile peanut. His scientific research illuminated what we know today—peanuts are packed
     with protein and vitamins E and B3; they’re higher in antioxidants than apples or carrots.
     However, the most important thing is—peanut butter just tastes delicious! It enhances
     whatever it accompanies. Scientists extol the health benefits of eating peanut butter, but
     the kitchen of my childhood elevated simple peanut butter treats to rock-star status.
    The paradox seems to be that the more we eat peanut butter, the more we enjoy it. Its
     versatility allows us to never tire of it—perfect peanut butter bars, dreamy, creamy peanut
     butter pie, decadently rich penuche and fudge, gooey lip-smacking pound cake laced with
     thick peanut butter frosting..., so it’s little wonder that the average American
     consumer eats six pounds of peanut butter each year. By the time a teen graduates from high
     school, she or he has eaten over 1,500 peanut butter sandwiches!
    But there’s so much more versatility and potential waiting inside each of these legumes.
     This book will guide you through simple steps, using basic ingredients, to produce amazing
     goodies. It is filled with mouth-watering recipes of delectable sweet treats featuring
     peanut butter as the star ingredient: cakes, pies, cookies, candies, toppings,
     beverages—amazing sweets that you can’t imagine how you lived without before now.

Smoothies & Shakes
Peanut Butter Smoothie
    Makes 1 to 2 servings
1/4 cup peanut butter
1 medium banana, peeled
2 tablespoons powdered creamer
1 (12-ounce) can Sprite
3/4 to 1 cup ice
    Combine all ingredients in a blender and blend until smooth.
Chocolate-Peanut Butter Smoothie
    Makes 2 servings
1 cup peanut butter
1 small avocado, ripe but not bruised in any way or overripe
2 cups soy milk
1 cup chocolate chips
2 tablespoons agave*
1-1/2 cups ice
    Combine and mix in a blender. The surprise is the avocado! It helps create a truly
     smooth smoothie.
    *Agave is a plant-based sweetener. You can substitute honey.
Peanut Butter and Banana Smoothie
    Makes 2 servings
2 ripe frozen bananas*
2 cups almond milk
1/2 cup peanut butter
2 tablespoons agave**
1/4 teaspoon vanilla
1 cup ice
    Combine all ingredients in a blender and blend until the ice is well crushed, or if
     you prefer, blended until smooth.
    *Freezing the bananas makes the smoothie much creamier.
    **Agave is a plant-based sweetener. You can substitute honey.

Tropical Smoothie
    Makes 1 to 2 servings
1/3 cup peanut butter
1 large orange, peeled and segmented
2 cups banana slices
1 cup strawberries, cherries, or mango or