Virginia Peanuts
252-398-9946
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Virginia Peanuts 252-398-9946 |
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Peanut Butter Cookies
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1 cup granulated sugar 1 cup creamy peanut butter 1 egg, slightly beaten 1 teaspoon vanilla extract Mix all ingredients thoroughly. Drop by the teaspoonful onto baking sheet and press with fork. Bake at 325 degrees F for approximately 10 minutes. Cool before removing from baking sheet. Yields 2 to 3 dozen. P-Nutty Suggestions * Combine 1/2 cup crunchy peanut butter, 3/4 cup grated tart apple, Serve on crisp crackers, toast strips, or raisin bread. * spark up coke slaw with the addition of roasted peanuts, pineapple chunks and diced unpeeled apples. * Put a spoon of peanut butter on top of hot apple pie for a great a la mode. * Fill a cored apple with peanut butter. Wrapped in plastic, this makes a good lunch box item for school or office. * Equal amounts of peanut butter and honey make a super spread for toast. Its also tasty as a glaze on chicken and pork roast. Apply in the last 15 minutes of cooking. * Spread saltines or graham crackers with peanut butter. Top with a marshmallow, Cook under the broiler until marshmallow starts to brown. * For a crunchy casserole topping combine 1 cup bread crumbs, 1/2 cup chopped roasted peanuts and 1/4 cup melted butter. Sprinkle over your favorite casserole. * Introduce new flavor to freshly roasted shelled snack peanuts - sprinkle with any one of your favorite seasonings including; Cajun seasoning, chili powder,garlic powder, ground red pepper, Italian seasoning, old bay seasoning, onion powder, paprika, parmesan cheese, popcorn salt. * Stir creamy peanut butter into hot cocoa for a great flavor combo. * Spread peanut butter on celery, dot with raisins for "ants on a log." |
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COATED PEANUTS 1 cup granulated sugar 2 cups raw shelled peanuts, skins on 1/2 cup water Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup). Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300 F. for approximately 30 minutes, stirring at ten minute intervals. |
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| CHOCOLATE/BUTTERSCOTCH
COATED PEANUTS 1 package (6 ounces) semisweet chocolate or butterscotch chips 2-1/2 cups roasted shelled peanuts, skins on Melt chocolate (or butterscotch) chips in top of double boiler over hot (not boiling) water OR in microwave according to package instructions. Add peanuts and stir to coat. Turn out on foil, separate with a fork. Allow to cool. |
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| SPICED PEANUTS 1 cup granulated sugar 1/2 teaspoon nutmeg 1/2 cup water 1/2 teaspoon ground cloves 1 teaspoon cinnamon 1 pound roasted shelled peanuts, skins on Boil sugar, water and spices to ***hard crack stage (300-310F.). Drop peanuts into syrup. Stir until nuts are dry looking. Pour out on foil and let stand until cool and dry. |
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| Microwave oven roasting:
(700 watt oven)* 1 cup raw shelled peanuts 1/2 teaspoon salt cold water Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into small microwave safe casserole or pie plate. For a light roast, microwave on HIGH for 2-1/2 minutes; stir, microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30 second increments. **Season to taste. Peanuts will be crisp when cool. *Note: Cooking time varies, depending on the oven wattage; adjust cooking time and/or wattage output as necessary for oven in use; remember, peanuts continue to cook as they cool. Oil Roasting (French Frying) 2 cups raw shelled red skin OR blanched peanuts 1-1/2 cups peanut oil or enough to cover peanuts In an electric skillet, deep fryer or heavy saucepan heat oil to 35Q0 F. Add peanuts and cook, stirring occasionally, for about 5 minutes or until just under doneness desired (they continue to cook as they cool). Drain on paper. **Season to taste. **Seasoning Peanuts: Season roasted shelled peanuts as soon as they are removed from the oven or oil. Complementary seasonings include salt, seasoned salt, popcorn salt, onion salt or powder, garlic salt or powder, chili powder, curry powder, Cajun seasoning, jalapeno seasoning, seafood seasoning, cinnamon and parmesan cheese. |
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For optimal health, a wide variety of plant foods should be eaten daily, especially nuts, and seeds, fruits, vegetables, whole grains and legumes. (These are food sources of unsaturated fats, antioxidants, phytochemicals and dietary fiber.) Peanuts bridge the nut and legume categories in that they are a legume with nutlike characteristics. Recent nutrition research* showed that frequent consumption of nuts, including peanuts, was associated with decreasing coronary risk by over 50%. Studies also show that nut consumption appears to add to longevity. Several nut feeding studies, which include peanuts, have shown beneficial effects on lowering total cholesterol, LDL cholesterol and triglycerides in blood. Nuts also have the beneficial effect of not lowering the good HDL cholesterol. Thus the conclusion backed by research is that peanuts, teamed with fruits and vegetables, offer delicious choices for impacting health in positive ways. *DIET AND CHRONIC DISEASES AMONG CALIFORNIA ADVENTISTS - Gary Fraser, MB, ChB, PhD, MPH, Director, Center for Health Research, Loma Linda School of Public Health. NUTS, SERUM LIPIDS AND BEYOND - Penny Kris-Etherton, PhD, RD, Distinguished Professor of Nutrition, Pennsylvania State University. |
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Keep watching our site for new recipes and later we will be posting a peanut diet. Great news, lose weight with peanuts! Did you know that peanuts are an excellant
source of dietary fiber? |
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©Taylor's Home Cooked
Peanuts
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Dennis and Katrine Spruill and children, Denton and Shirley Lee 1104 Statesville Rd. Como, NC 27818 252-398-9946 |
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Web design and creation by: Phillips Photo & Design 252-398-5959 www.phillipsphotodesign.com |
