Sunday Dessert – Alabama Peanut Butter Pie

Since my 85 years have started to catch up with me, I don’t cook as often as I used to, particularly in experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make a favorite dessert and I thought it might be fun to share my Sunday desserts each week.

This week’s dessert was an old favorite going back to the 1970s – Alabama Peanut Butter Pie. The original post is here:  https://lillianscupboard.wordpress.com/2010/06/20/alabama-peanut-butter-pie/

Whenever I give my daughters a choice of pie, it is either Lemon Meringue or Alabama Peanut Butter. So, this week I decided on Peanut Butter Pie, which is not difficult to make but a little time-consuming.

ALABAMA PEANUT BUTTER PIE

Baked 9 inch pie shell 

Base and topping:

1 cup confectioners’ sugar
1/2 cup peanut butter

Filling:

1/4 cup cornstarch
2/3 cup granulated sugar
1/4 tsp. salt
3 egg yolks
1 cup cold milk
1 cup hot milk
1/2 tsp. vanilla
1 Tblsp. butter

Meringue:

3 egg whites
1/4 tsp. cream of tartar
6 Tblsp. granulated sugar
1/2 tsp. vanilla

Preheat oven to 325 degrees F

To Make the Base and Topping: Mix confectioners’ sugar with peanut butter to form crumbs. Spread half of the mixture in the bottom of the baked pie shell. Reserve the other half for the topping.

To Make the Filling: In a medium size saucepan, whisk together the cornstarch, sugar and salt. Add the egg yolks, mixing well, then add the cup of cold milk. Whisk until smooth. Whisk in hot milk. Cook over medium heat, whisking constantly, until mixture begins to bubble. Reduce heat to medium low and continue cooking and whisking for 2 more minutes. Remove from heat and stir in butter and vanilla. Let cool slightly while preparing the meringue.

To Make the Meringue: In a large mixer bowl with wire beater, beat egg whites until frothy. Add cream of tartar and beat until whites begin to thicken. Add sugar one tablespoon at a time, beating until stiff and glossy. Stir in vanilla.

Spoon the hot filling on top of the crumb base in the baked shell.

Spread the meringue on top of the filling, extending the meringue to the crust to seal.

Set the pie on a flat sheet to catch crumbs, and sprinkle the reserved peanut butter mixture on top.

Bake @ 325 degrees for 10 minutes to brown meringue. Cool on wire rack.

 

Also served: Shannon’s Curry Chicken Salad:  https://lillianscupboard.wordpress.com/2008/06/27/shannons-curry-chicken-salad/
on toasted Spicy Honey Raisin Yeast Bread:  https://lillianscupboard.wordpress.com/2007/09/29/spicy-honey-raisin-yeast-bread/

Rich Peanut Butter Bars

pnbar-top

This recipe is adapted from one I found in a recipe booklet in 1985.  It’s easy to make and produces a large batch of very rich bars.  Cut into 16 bars, one bar would be fine for a serving.  These also freeze well.

RICH PEANUT BUTTER BARS


COOKIE BARS:
1 cup all-purpose flour
1 cup rolled oats (regular)
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ tsp baking soda
¼ tsp. salt
½ cup butter, softened
1/3 cup creamy peanut butter
½ tsp. vanilla
1 egg

FROSTING:
1 cup chocolate chips

GLAZE:
1/3 cup confectioners’ sugar
2 Tblsp. creamy peanut butter
3-5 Tblsp. milk

Heat oven to 350 degrees F.
Grease a 13×9 inch pan

In large mixer bowl, combine all bar ingredients and blend at low speed until mixture forms a soft dough.

pnbars-mixer

Press dough in bottom of prepared pan.

pnbars-panBake at 350 degrees F for 15-20 minutes or until golden brown.  Sprinkle immediately with chocolate chips.

pnbars-chips

Let stand 5 minutes and then spread chips evenly to cover top.

pnbars-frosting

In small bowl, combine confectioners’ sugar and peanut butter, mixing by hand.

pnbars-glazeDrizzle over chocolate frosting, and swirl with a knife.

pnbars-swirl2
Cool completely.  Cut into 16 bars 

pnbar-bot

Potato Chip-Peanut Butter Cookies

pot-pnb-top

I hate to throw away food, even one cup of potato chip pieces.  These cookies are a good way to use up the chips and have a nice, crisp cookie to enjoy.  The peanut butter chips add a nice additional flavor.

POTATO CHIP-PEANUT BUTTER COOKIES

  • Servings: Approx. 2 dozen small cookies
  • Print
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup butter, softened
  • 1 egg
  • 1 tsp. vanilla
  • ½ tsp. baking soda
  • 1-¼ cups all-purpose flour
  • ¾ cup peanut butter chips
  • 1 cup crushed potato chips

Preheat oven to 350 degrees F

Have two ungreased cookie sheets ready

In the large bowl of an electric mixer, place the light brown sugar, granulated sugar and softened butter.  Beat until smooth and creamy.  Add the egg and vanilla and beat to blend.  Mix in soda and then gradually add flour, beating just until all of the flour is incorporated.

By hand, stir in the peanut butter chips and potato chips – batter will be quite stiff.

pot-pnb-chips

Using a rounded kitchen teaspoon, drop on ungreased sheets, 2 inches apart.

pot-pnb-bkd
Bake @ 350 degrees F for 8-10 minutes until golden brown.

Remove cookies immediately to a rack to cool.
pot-pnb-rack

Makes about two dozen small cookies.  Do not refrigerate or freeze to keep potato chip crumbs crispy.

pot-pnb-bot

Chocolate Peanut Butter Cup Coookies

chpnb-top
I was looking for a quick, easy cookie to bake for lunch and came across this one on Annie’s Eats.

The cookies sounded interesting, but I didn’t want such a large batch.  I cut the ingredients in half and compensated for the whole egg by omitting the milk.  I also reduced the amount of peanut butter cups to keep them at a reasonable nutritional count.  I made the cookies smaller and four cookies made a nice, satisfying serving.  My two daughters and I loved the cookies with all of the peanut butter flavor and didn’t feel too  guilty about eating them.

CHOCOLATE PEANUT BUTTER CUP COOKIES

  • Servings: 30 small cookies
  • Print

¾ cup all-purpose flour
3 Tblsp. cocoa
1/4 tsp. baking soda
1/4 tsp. salt
3 Tblsp. butter, at room temperature
3 Tblsp. creamy peanut butter
¼ cup granulated sugar
¼ cup dark brown sugar, lightly packed
1 large egg
½ tsp. vanilla extract
½ cup coarsely chopped peanut butter cups* (about 8 pieces)

*For easier handling in unwrapping and chopping, freeze wrapped peanut butter cups for 30 minutes before preparing.

Preheat the oven to 350 degrees F.

Line baking sheets with silicone baking mats or parchment paper.

In a medium bowl, combine the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg and vanilla extract.  Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1/2 cup of chopped peanut butter cups and fold in gently with a spatula.

Form dough into one-inch balls and place on baking sheet 2 inches apart.

chpnb-pan
Bake approximately 9 minutes until tops of cookies begin to crack.  Don’t over-bake.  Place cookies on a rack to cool.
chpnb-rack

Yield:  30 small cookies 

chocpnb-bot

Peanut Butter Yeast Bread

This recipe was adapted from one in Clayton’s Book of Breads, my favorite cookbook for yeast bread.  I first made this bread in 1993 when I was looking for something tasty and a little different to take to the office  for my morning breakfast toast after an hour-long commute.  I love the light peanut butter flavor and the little bits of peanuts.

PEANUT BUTTER YEAST BREAD

  • Servings: Makes two 7-½ inch loaves
  • Print

  • 3-½ to 4 cups all-purpose flour, divided
  • 1 Tblsp. Instant dry yeast (fast acting)*
  • ¼ cup brown sugar
  • 2 tsp salt
  • 1-¼ cups 130 degree F water
  • ¼ cup creamy peanut butter
  • ¼ cup finely chopped dry roasted peanuts

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Two 7-½ inch loaf pans, greased

In the large bowl of an electric mixer, place 1 cup flour, yeast, brown sugar, salt and 130 degree F water.  Begin to mix with paddle beater on medium speed – add peanut butter.  Continue mixing for 3 minutes on medium speed.  Add chopped peanuts and beat for 30 seconds.  Remove paddle beater and insert dough hook.

Beat for 6-½ minutes on medium speed, gradually adding flour as needed until dough is smooth and elastic.  Place in a greased bowl, turn once, cover and place in a warm place to rise for 30 minutes.

Punch down dough with your knuckles to deflate and divide in half.  Place half of dough on a lightly floured board and form into a loaf.  Place in a greased loaf pan.

Repeat with the remaining dough.

Cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F

Remove cover and bake loaves for approximately 35 minutes until surface is brown and bread is done (should sound hollow when tapped on the bottom of the loaf).  Remove from pans to a wire rack to cool.  Brush the tops with melted butter for a softer crust.

Makes two 7-½ inch loaves

A really good way to enjoy this bread is toasted with butter and a little bit of honey.

Chocolate Peanut Butter Cream Dessert

I developed this recipe using bits and pieces from other dishes.  The topping is Stabilized Whipped Cream from Veronica’s Cornucopia.

There are several steps, but easy ones, and this dessert goes together very quickly.  It is simply delicious – rich, cool, satisfying.

CHOCOLATE PEANUT BUTTER CREAM DESSERT

Topping (PREPARE THE NIGHT BEFORE SERVING)

  • 3 oz. cream cheese, softened
  • 1 cup heavy whipping cream
  • 24 miniature marshmallows
  • ¼ cup granulated sugar

Crust:

  • ½ cup all-purpose flour
  • ¼ cup butter, cut in small cubes
  • ½ cup salted peanuts, chopped

Filling:

  • 4 serving pkg. Jello instant chocolate pudding
  • 1-½ cups milk
  • ¾ cup peanut butter
  • 1 Dove Pleasure Or Hershey Nugget for grating

To make topping:
The night before serving, in a medium bowl mix the cream cheese with a fork until smooth.  Gradually add the cream, stirring until blended.  Stir in the marshmallows and sugar.

Place bowl in the refrigerator (do not cover the bowl).  Place the beaters in the freezer to chill overnight.


In the morning, place the cream mixture in a mixer bowl and beat with the chilled beaters until marshmallows have dissolved and stiff peaks form.

To make the crust:
Preheat oven to 350 degrees F.  In a medium bowl, place flour and butter cubes.


Mix the butter into the flour with your fingertips.  Add the peanuts and mix into the dough.  Place dough in the bottom of an ungreased 9-inch baking dish.


Bake @ 350 degrees F for 15 minutes.  Let cool on a wire rack.

To make the filling:
Place instant pudding mix in a medium bowl and whisk in the milk for one minute.  Add peanut butter and continue whisking until smooth.


Pour pudding on top of cooled crust.


Spoon topping on top of the chocolate mixture.

Grate the chocolate candy over the top of the dessert.

Cover and chill for at least two hours.

Servings:  6 

I made an extra batch of the stabilized whipped cream to see how long it would hold up after being made.  Refrigerated, it will remain stable for 5 days.  It is also possible to freeze and thaw the cream with good results. It’s nice to make in advance and have on hand for when you are pressed for time.   Of course, you could also substitute regular whipped cream or a frozen whipped topping (thawed) in this dish.

No-Bake Club Cookie Squares

This recipe is adapted from one on Delightful Country Cookin’.   It’s easy to mix and heat in just one pan and requires no baking – just 30 minutes of chilling time.  The squares are delicious – crispy with a sweet, creamy peanut butter topping.

NO-BAKE CLUB COOKIE SQUARES

  • 24 Club crackers
  • 1/4 cup butter
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup graham cracker crumbs (3 graham strips)
  • 2 Tblsp. undiluted evaporated milk
  • 1/3 cup creamy peanut butter
  • ¼ cup milk chocolate chips (Ghirardelli)
  • 1/4 cup peanut butter chips

Butter an 8×8 inch pan

Line the bottom of a buttered 8x 8 inch baking pan with a single layer of 12 crackers; set aside.

Melt butter in a medium saucepan over medium-low heat; add sugars, graham cracker crumbs and milk.  Heat over medium-high heat until sugars dissolve, stirring often – about 1 minute.  Spread over mixture crackers in pan.  Arrange another single layer of 12 crackers on top; set aside.

In the same medium saucepan combine peanut butter, chocolate chips and peanut butter chips and heat over low heat until melted, stirring until smooth and creamy.  Spread over crackers and chill about 30 minutes until firm.

Cut into 16 squares to serve. 


Can be stored without refrigeration at temperatures under 75 degrees.

Quick and Easy Peanut Butter Fudge

If you’re looking for an easy item to add to your New Year’s Eve snack table, this might be just right.   Make it early in the day to allow for a 3-4 hour chilling period.  Or make it days ahead of time and store at room temperature in a closed container.  It’s my favorite peanut butter fudge because the peanut butter flavor really comes through.

QUICK AND EASY PEANUT BUTTER FUDGE

  • Servings: Depends on size of squares
  • Print

  • 2 cups peanut butter chips
  • 14 oz. can Eagle Brand condensed milk
  • Dash of salt
  • 1-½ tsp. vanilla
  • ½ cup creamy peanut butter
  • ½ to 1 cup of salted peanuts

Line two 8 inch plates with foil and butter the foil.

Have the peanut butter and peanuts measured and at hand.

In a large saucepan over low heat, place peanut butter chips, condensed milk and salt.  Stir constantly until chips are melted and mixture is smooth.

Remove from heat and stir in vanilla.  Add peanut butter and stir until smooth.

Pour half of the mixture onto a prepared plate.  Mix ½ cup peanuts into the remaining fudge and pour onto the other prepared plate.

Cover with foil and refrigerate for 3-4 hours until the top of the fudge feels solid to the touch.

Remove foil and cut into squares.

Of course, you could make the entire mixture with peanuts by using the full one cup or eliminate the peanuts entirely for a creamy plain peanut butter fudge.

Once fudge is set, it can be kept at room temperature in a covered container.

Slightly Asian Slaw

This salad is my version of several recipes for an Asian-type slaw.  It’s very flavorful and goes nicely with any kind of sandwich.  Also, I like the fact that it can be served immediately rather than having to prepare it an hour or two in advance of a meal.

SLIGHTLY ASIAN SLAW

  • 1 Tbsp. creamy peanut butter
  • 2 Tblsp. peanut oil
  • 1 tsp. sesame oil
  • ¼ tsp. Mongolian Fire Oil (opt.)
  • 1 Tblsp. rice vinegar
  • ½ Tblsp. granulated sugar
  • 2 cups shredded cabbage
  • 3 green onions, chopped (white and green part)
  • 1/4 cup grated carrots
  • 1 Tblsp. peanuts
  • 1 Tblsp. snipped cilantro

Place peanut butter in a small jar with a lid. Add peanut oil, sesame oil, Mongolian Fire Oil, vinegar and sugar.  Whisk with a fork…

…and then put a lid on the jar and shake vigorously.

In a large bowl, toss the shredded cabbage, onions and carrots together.   Salad can be covered and refrigerated at this point.

When ready to serve, add peanuts, cilantro and dressing.  Toss well.

4 side-salad servings 

Peanut Butter Pretzel Crunch

After snacking for a month on Rolo Pretzel Candy, I found myself with a lot of leftover broken pretzels.  I looked around on the internet and put several ideas together to get this candy which is quick to make, delicious, and uses up broken pretzels.

PEANUT BUTTER PRETZEL CRUNCH

  • 2 cups broken pretzels
  • 1 cup miniature marshmallows
  • 1/2 cup salted peanuts
  • 3/4 cup granulated sugar
  • 1/3 cup undiluted evaporated milk
  • 2 Tblsp. butter
  • 1/2 cup peanut butter chips
  • 1/2 cup milk chocolate chips

In a large bowl, combine the pretzels, marshmallows and peanuts.  Set aside.

In a heavy medium saucepan, place the sugar, evaporated milk and butter.  Cook over medium heat, stirring constantly, until mixture comes to a full boil – bubbles across the top surface.

Remove from heat and add peanut butter chips and milk chocolate chips.  Allow to stand for one minute, then stir to combine.  Allow to rest for 5 minutes.

Pour the chip mixture over the pretzel mixture, stirring to coat.

Drop by rounded teaspoon onto two wax-paper-lined baking sheets, using your fingers to press the molds together.

Chill until firm.  Store in a tightly covered container in the refrigerator for up to one week.  These also freeze well.  I like to put 2 or 3 in a zip-lock bags for freezing and to keep me from eating too many at one time.

Makes 25-30 pieces, depending on size.