Good peanut butter news

Good news for peanut butter lovers. The creamy or crunchy spread is good for you in moderation.

A serving, deemed to be about 2 tablespoons, of the creamy type has 3.3 grams of saturated fat and chunky has 2.6 grams. But it contains nutrients such as potassium and niacin. The serving contains 12.3 grams unsaturated fat, the stuff that lowers cholesterol and decreases the risk of heart disease.

Look for unsalted versions if you are watching your blood pressure, with only 5 mg of sodium per serving.

This information was part of a health segment in USA Weekend.

Regarding peanut buttter, a McDonald's advertisement notes that the average child will eat more than 1,500 peanut butter and jelly sandwiches by the time he or she graduates from high school.

• ????

Anyone who is not allergic to peanuts is crazy about the tiny peanut butter cups that are popular year-round. They are even wonderful in a cake that has an easy chocolate frosting.

Peanut Butter Cup Cake

12 snack-size peanut butter cups

18.25-ounce package yellow cake mix

3 eggs

16-ounce container sour cream at room temperature

3 cups milk chocolate chips, melted and cooled slightly

Heat oven to 350 degrees. Cut six peanut butter cups into 1/2-inch pieces and reserve. Coat two 9-inch cake pans with cooking spray. On low speed, beat cake mix, 1 1/3 cups water, eggs and 1/3 cup sour cream until blended, 30 seconds. On medium speed, beat 2 minutes. Divide batter between cake pans, sprinkle reserved candy pieces over top. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to racks; cool completely. In a bowl, stir remaining sour cream into melted chocolate on medium speed; beat until light and fluffy, 2 to 3 minutes. Place a layer on serving plate and spread with 1 cup chocolate mixture. top with remaining cake layer. Spread remaining mixture over top and sides of cake. Quarter remaining peanut butter cups and place on top of cake.

• ????

This recipe is from Taste of Home. The filling is peanut butter and chocolate, a lovely combination.

Blue Ribbon Peanut Butter Torte

Cake:

1/2 cup plus 2 tablespoons butter, softened

1/2 cup chunky peanut butter

2 cups packed brown sugar

4 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter milk

Chocolate filling:

2 1/4 cups heavy whipping cream

1/2 cup packed brown sugar

12 squares bittersweet or semisweet chocolate, coarsely chopped, 1-ounce squares

1/2 cup chunky peanut butter

Frosting:

12 ounces cream cheese, softened

6 tablespoons butter, softened

1 teaspoon vanilla

2 cups confectioners' sugar, divided

3/4 cup heavy whipping cream

2 Butterfinger candy bars, 2.1-ounce size, coarsely chopped

1/3 cup roasted peanuts, coarsely chopped

Grease three 9-inch round baking pans; set aside. In large mixing bowl, cream butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, baking soda, baking powder and salt. Add to creamed mixture, alternately with buttermilk. Pour into prepared pans. Pans will have a shallow fill. Bake at 350 degrees for 17 to 20 minutes. Cool 10 minutes before removing from pans to wire racks.

For filling, in large, heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1 to 2 minutes or until sugar is dissolved. Remove from heat. Stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.

For frosting, in large mixing bowl, beat cream cheese and butter until blended. Add vanilla; mix well. Gradually beat in 1 1/4 cups confectioners' sugar until light and fluffy. In a small mixing bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture. Spread filling between layers and frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in refrigerator until ready to serve. Makes 14 servings.

Note: Reduced fat brands of peanut butter are not recommended for this recipe.

• ????

These cake-like bars, packed with peanut butter and chocolate chips, are perfect for any occasion, Kids and adults alike are in for a treat when they taste them. This recipe is from Charlotte Ennis of New Mexico and was passed on to me by a friend.

Peanut Butter Cake Bars

2/3 cup butter, softened

2/3 cup peanut butter

1 cup sugar

1 cup packed brown sugar

4 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

11 1/2-ounces milk chocolate chips

In a large bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Stir in chocolate chips. Spread into a greased 13-by-9-inch baking pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into 24 bars.

(McCoy can be contacted at emccoy@heraldstaronline.com)

Member Comments

View Comments: | Post a comment

No comments posted for this article.

You must first login before you can comment.

Existing Member Login
Not a Member?	Create a Member Account
*Your email address:		<--Email REQUIRED!
*Password:	Forgot Password?	<--Password REQUIRED!
	Remember my email address.