Peanut Butter Day!

Today is Peanut Butter Day!  Our oldest son, Keegan, had surgery today and can only have soft foods for a few days.  What did I turn to?  Peanut butter and jelly, the old traditional stand-by.  Peanut butter was developed in 1890 and promoted as a health food at the 1904 St Louis World’s Fair.  Peanut butter is a blend of ground shelled peanuts, vegetable oil and usually a small amount of salt.  Some contain sugar and additives to improve creaminess and prevent the oil from seperating.  It takes about 850 peanuts to produce an 18-ounce jar of peanut butter.  Reduced-fat peanut butter only contains about 60% of the peanuts of the regular version, replaing them with maltdextrin(a type od cornstarch) and soy protein.  Both versions contain the same number of calories per serving(about 190) but the reduced-fat peanut butter has about 12 grams of fat, compared to 16 grams for the regular.  Natural peanut butter uses only peanuts and oil, usually peanut oil.  Peanut butter is sold in two forms, smooth or chunky, which contains bits of peanut.  It can easily be made at home in a blender or food processor.  Natural peanut butter must be refrigerated after opening and can be stored in this manner for up to 6 months.  Most commercial peanut butters can be stored at room temperature for up to 6 months.  Peanut butter is high in fat and contains fair amounts of iron, niacin, and protein.  Check out!

Here is a fun peanut butter recipe for you to try!  We’re going back to our PB&J!

Peanut Butter Pancakes

1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 egg
¼ cup peanut butter
3 tablespoons butter, melted
Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by ¼ cupfuls onto griddle. Cook until golden brown on both sides.


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