Genie's Southern Kitchen

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Homemade Food Processor Peanut Butter - Denise

2 cups shelled but unblanched raw peanuts
2 quarts boiling water
2 quarts peanut oil
4 teaspoons butter at room temperature
1/4 teaspoon salt

Blanch the peanuts in the boiling water for 1 minute. Drain; then slip off
the skins. Spread the peanuts out on several thicknesses of paper toweling
and let dry 30 minutes. Heat the oil in a large heavy skillet over
moderately high heat until the nuts dropped in to the oil will sizzle
vigorously. Add the peanuts and stir fry 3 to 4 minutes just until a light
golden tan. The nuts will continue to cook after they are out of the oil.
With a slotted spoon transfer peanuts to several thicknesses of paper
toweling and cool to room temperature. Place half the peanuts in a food
processor fitted with the metal chopping blade and let the motor run for 1
minute non stop. Uncover the work bowl scrape down the sides of the bowl
with a rubber spatula and also scrape nuts up from the bottom of the bowl.
Recover and churn for 60 seconds longer. Again scrape up nuts from bottom of
work bowl. They will by now be turning in to a thick paste. Recover and
buzz 60 seconds longer. Add half of the butter and salt and churn 60 seconds
longer. Scrape in to a jar and set aside. Grind the remaining peanuts in to
peanut butter precisely the same way and add to the original batch. Do not
refrigerate. The peanut butter will keep about 10 days. Perhaps half that
time in hot muggy weather.

Makes about 1 cup.
Source unknown
Denise

Blender Peanut Butter - Lindah

1 cup roasted shelled peanuts
1-1/2 teaspoons peanut oil
1/4 teaspoon salt (omit salt if salted peanuts are used)

Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached.

For crunchy peanut butter, stir in 1/4 cup chopped roasted peanuts after the blending is completed.

Yields 1/2 cup creamy or 3/4 cup crunchy peanut butter.

Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

From: <NOBR>

Kitabel</NOBR>

Sent: 1/31/2007 5:38 AM

HOMEMADE PEANUT BUTTER
2 c. cocktail peanuts (no skin)
4 tbsp. honey
Put peanuts and honey in blender until smooth. Spread on crackers or celery, etc.

From: <NOBR>

Genie·</NOBR> (Original Message)

Sent: 2/7/2007 2:07 PM

Do-It-Yourself Peanut Butter
1 cup Freshly roasted peanuts
Peanut oil
1/2 teaspoon Salt

In the container of a blender put the peanuts and 1-1/2 tablespoons
peanut oil. Blend the mixture until it is smooth, adding another
1-1/2 tablespoons oil gradually, or enough to make the peanut
butter the proper consistency.
Add 1/2 teaspoon salt if the peanuts are unsalted

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