Great Tasting and Easy Projects for Kids of All Ages . . .
Peanut Butter Sculpture Dough
It takes one cup of smooth Valencia peanut butter, one-half cup
of honey, and up to two cups of nonfat dry milk.
- Mix the peanut butter and honey. It will be sticky, but the
dry milk in the next step will help.
- Gradually add half of the dry milk (one cup). Continue to add
the rest of the dry milk until you get a soft, pliable dough that's
easy to shape.
- Your kids will come up with their own ideas, but you can get
them started by shaping animals, stars, and faces. You can make
it a special occasion by letting them decorate with M&Ms,
chocolate chips, and coconut they can color with food dye (for
hair).
- Of course, if they decorate this sweet dough with candy, they'll
be even more tempted to eat their art. There's no need to worry
if your kids eat this dough - though it is awfully sweet
because of the honey. If you want to tone down the sweetness a
little, use plain peanut butter, made without sugar.
Baked Apples
 6
medium-sized cooking apples
1/4 cup creamy peanut paste
1 cup brown sugar
1/2 cup of water
1/2 teaspoon of cinnamon
1 tablespoon melted butter
Core the apples and put them in a shallow baking dish
Blend the peanut paste with 1/4 cup of brown sugar and spoon some
of this mix into the center of each apple. Combine the water,
butter, cinnamon and remainder of the brown sugar, and pour this
mix over the apples. Bake in a moderate oven (375o F or 190o C),
basting frequently, until the apples are tender. Serve either
as is, or with hot custard - wonderful in winter!
Tip: Don't have any peanut paste handy? You can whip some up by
putting some raw Valencia peanuts in a blender, adding a little
peanut oil and blending to the desired consistency. An old-fashioned
mincer (or even a mortar and pestle) will also produce a similar
result. Alternately, you can use peanut butter.
Make Your Own Peanut
Butter
1 1/2 cups unsalted roasted Valencia peanuts
1 tablespoon peanut oil
food processor (You'll need help from your adult assistant.)
bowl
mixing spoon
storage container
measuring cups and spoons
For smooth peanut butter:
Mix the peanuts with the peanut oil, and pour the mixture into
the food processor.
Process the mixture until it's very smooth.
Store your smooth peanut butter in a sealed container in the fridge.
It will be good for 2 weeks.
For chunky peanut butter:
Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them
aside.
Mix the rest of the peanuts with the oil, and pour the mixture into
the food processor.
Process the mixture until it's very smooth, then stir in the peanuts
that you had set aside.
Process a few seconds more to create the chunks in your chunky peanut
butter.
Store your chunky peanut butter in a sealed container in the fridge.
It will be good for 2 weeks.
Peanut Butter Turtles
 Melt chocolate chips. Dip pretzel sticks (4 for each turtle) in
melted chocolate and place on wax paper. Refrigerate so that chocolate
will harden. Mix together Valencia peanut butter and confectioner's
sugar. Form into flatten balls (turtle body shapes). Poke two pretzel
sticks in each side of peanut butter balls for legs. Poke one pecan
half in the top of each turtle for the head. Yum!
Simple Peanut Butter/Tahini Sauce
Toss this comforting sauce with macaroni and peas, or use as a
dip for carrot sticks and pita triangles.
2/3 cup cooked navy beans
2 to 3 Tablespoons Valencia peanut butter or toasted sesame tahini
1/4 to 1/3 cup water, orange juice, or apple juice
Blend all ingredients in a blender until smooth.
Serves 2 to 3 children, or 1 child and 1 adult
Peanut Butter Popcorn
 1/3 cup butter or margarine
3 quarts regular popcorn
1/4 cup Valencia peanut butter
Pope about 3 quarts of regular popcorn and put in a large bowl.
Set aside. In a small pan, melt together the butter and the peanut
butter. Pour this mixture over the popcorn. If you like, you can
add salt and a cup of raisins.
For the over age 2 crowd!
Peanut Butter Creepy Crawlies
Yields: about 36 cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup smooth Valencia peanut butter
1 egg
1 teaspoon vanilla extract
Mini pretzel twists
Mini chocolate chips
Black, brown, and orange sprinkles (optional)
In a medium bowl, combine flour, baking powder, and salt. In a
large bowl, with an electric mixer on medium speed, beat sugar,
butter, and peanut butter until light and fluffy. Beat in egg and
vanilla. With mixer on lowest speed, gradually add the flour mixture
and mix until blended. Shape dough into 2 logs. Wrap in plastic
wrap and refrigerate at least 2 hours.
Preheat oven to 375 degrees F.
To make snakes: Break off a piece of dough and roll into a ball
about 1 1/2 inches in diameter. Then roll into a snake about 5 inches
long, making the head end slightly larger than the tail. Place on
an ungreased baking sheet. Use the tines of a fork to press markings
along the snake. Use a small piece of pretzel for the tongue and
chocolate chips for the eyes. Decorate body with sprinkles, if desired.
To make beetles: Roll a piece of dough into a ball about 1 inch
in diameter and flatten slightly. Place 2 pretzels on work surface,
pointed ends touching. Place dough on top and press into pretzels.
Use a smaller ball of dough to form the head and pieces of pretzel
to make antennae. Place on an ungreased baking sheet and make ridges
with a fork. Use chocolate chips for the eyes.
Bake snakes 8 to 10 minutes and beetles 10 to 12 minutes or until
golden brown.
Peanut Honey Balls
Makes 24 balls
 1/4 cup crushed wheat flake cereal; (1 cup = uncrushed)
3 tablespoon honey
1/4 cup Valencia peanut butter
1/4 cup nonfat dry milk solids
Non-stick cooking spray
Reserve two tablespoons crushed cereal. Mix honey and peanut butter.
Gradually add nonfat milk, mixing well. Spray hands with non-stick
cooking spray and shape into 1/2 inch balls. Roll in reserved cereal.
Chill until firm, about 1 hour. Store in refrigerator.
Peanut Chews
Makes 48 pieces
1 cup dark corn syrup
1 cup sugar
1 cup smooth Valencia peanut putter
1-1/4 cup salted or dry roasted peanuts; (6-1/2 oz can)
5 cups corn flakes
Combine corn syrup and sugar in 3-quart heavy saucepan. Bring to
a full boil, stirring constantly. Remove from heat; quickly stir
in peanut butter. Add peanuts and corn flakes, stirring to coat.
Press into buttered 13 x 9 x 2 inch pan. Cool and cut into 48 pieces.
Peanut Butter - Fudge Crunchy Snack
 1/4 cup Steel's Gourmet Honey Nature Sweet
2 teaspoons Steel's Gourmet Sugar Free Fudge Sauce
1/4 cup Valencia peanut butter
2-1/2 cups Cheerios
1/2 cup raisins
1/2 cup pretzels
Boil and stir the Honey Nature Sweet and Fudge Sauce. Remove from
heat and stir in peanut butter. Pour slowly over cereal, raisins
and pretzels. Toss until evenly coated. Spread in pan. (13 X 9 X
2) Yield 10 servings
Peanut Butter Chocolate Puffs
Serving Size : 12
24 chocolate wafer cookies
1/4 cup Valencia peanut butter
12 large marshmallows
Microwave Directions: Spread bottoms of 12 cookies with 1 teaspoon
peanut butter each. Arrange remaining 12 cookies,, bottom side up,
on
microwave safe plate. Top each with marshmallow. Microwave on high
for 10 to 20 seconds or until marshmallows begin to puff. Immediately
top
with remaining cookies, peanut butter side down.
Peanut Butter French Toast
 Spread Valencia peanut butter on both slices of bread. Put both
slices of bread together to make a sandwich. Beat egg and dip each
outside of bread in egg mixture. Fry in pan until both sides are
browned. Add syrup if you like.
Peanut Butter-Banana Shake
 1 small ripe banana, broken in chunks
1 1/2-cups cold milk
1/4 cup smooth Valencia peanut butter
2 tsp. sugar (optional)
1/2 tsp. vanilla
Dash of nutmeg (optional)
In blender or food processor whirl all ingredients except nutmeg
until smooth and frothy. Or mash banana in bowl; blend in peanut
butter and sugar; stir or whisk in milk and vanilla until smooth.
Pour into glasses; sprinkle with nutmeg. Makes 2 servings.
Variation: Peanut Butter'n Jelly Shake
In blender or food processor whirl together 1 cup each cold milk
and vanilla ice cream and 2 tbs. each smooth peanut better and
jelly until blended. Makes 2 servings.
Peanut Butter Popcorn
12 cups (1 microwave bag or 1/2 cup un-popped) popped popcorn
1 1/2 cups sliced almonds
1 teaspoon butter
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup Valencia peanut butter
1 teaspoon vanilla
In a large roasting pan combine popcorn and nuts. Keep warm in
a 250°F oven. Butter sides of a heavy 1 1/2 quart saucepan. Combine
sugar, honey and corn syrup in pan. Bring mixture to a boil, stirring
constantly. Boil for 2 minutes; remove from heat and stir in peanut
butter and vanilla. Immediately pour over popcorn mixture and stir
to coat well. Cool; break into pieces and store in a plastic zip-top
bag.
Makes about 3 quarts
Peanut Butter Caterpillars
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Servings: 1
Banana
2 tbs. Valencia Peanut Butter
Grape
Peel and slice a banana. Spread slices with peanut or sesame
butter and connect the slices. Add a grape up front for the
head ("gluing" with more
peanut butter.) If desired, make this a game with the child
- what veggie can we add to make antennas? etc. (maybe a strip
of celery.) |
Peanut Butter Clay
Yield: 10 Creatures
1 c Creamy Valencia peanut butter
1 1/2 c Instant powdered milk
3 Tbs. Honey
Peanuts, raisins, chocolate chips and coconut for decorating (opt)
Stir the peanut butter, powdered milk and honey together in a medium-size
bowl until dough is smooth. If it's dry add more honey; if it's
too moist add more powdered milk. Kids can form it into critters
of their choice, then decorate their artwork with peanuts, raisins,
chocolate chips or coconut. Store unused dough in the
refrigerator.
Peanut Butter Graham Cracker Bears
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1/2 cup Valencia peanut butter
1/4 cup margarine or butter
1/4 cup shortening
2/3 cup granulated sugar
1/4 cup packed brown sugar
3/4 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup finely crushed graham crackers (7 cracker squares)
Miniature semisweet chocolate pieces
Frosting (optional) |
Beat peanut butter, margarine or butter, and shortening in a large
mixing bowl with an electric mixer on medium to high speed for 30
seconds.
Add granulated sugar, brown sugar, and baking soda; beat till combined.
Beat in egg and vanilla.
Beat in as much of the flour and cracker crumbs as you can with
the mixer on medium speed, scraping sides of bowl occasionally.
Stir in any remaining flour and crumbs with a wooden spoon.
For each bear cookie, shape some of the dough into on 1 1/4 inch
ball (for body), one 3/4 inch ball (for head), three balls slightly
smaller than 1/4 inch (for nose and ears), two 1 1/2 x 1/2 inch
logs (for arms), and two 1 1/4 x 3/4 inch logs (for legs).
Decorate bears before baking by pressing in chocolate pieces for
eyes and paws.
Bake in a 325 degree oven for 15 to 18 minutes or till edges are
lightly browned. Makes about 20.
Peanut Butter Squooshies
1 1/2 cups of cold milk ( can be skimmed or whole)
1/2 cup of Valencia peanut butter- can be crunchy or smooth
1 package ( 4- serving size) instant chocolate pudding and pie filling
24 graham crackers- for something different and for your chocolate
lovers you can use the chocolate graham crackers
Colored sprinkles or mini chocolate chips or toffee bits - you choose.
In a deep bowl, add the peanut butter. Slowly add the milk, stirring
until the mixture is smooth. Add the pudding mix. Beat with a wire
whisk for 2 more minutes. Let the mixture stand or rest for 5 minutes.
Spread the pudding mixture about 1/2 inch thick onto 12 of the crackers.
Top with the remaining crackers, pressing lightly and smoothing
around the edges with a butter knife or spatula. Coat the edges
with the sprinkles.
Place the Squooshies on a baking tray and place in the freezer for
about 3 hours or until firm.
PeaNutty Play Dough
Serving Size : 6
3 1/2 C Creamy Valencia Peanut Butter
4 C Powdered sugar
3 1/2 C Light corn syrup
4 C Dried milk powder
Assorted cake sprinkles or small candies
Note: This mixture is too thick for most electric mixers, so mix
by hand, kneading works best.
Mix all ingredients together by hand.
Peanut Butter Muffins
Serves: 12
2 eggs
1 cup milk
1/4 cup banana (about 1 banana), mashed with a fork
1/4 cup Valencia peanut butter
1/3 cup vegetable oil
1/4 cup frozen apple juice concentrate, thawed (left out of the
freezer until it's soft)
1/4 cup nonfat dry milk
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
nonstick spray
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In
a small bowl, break the eggs and use a fork to beat them a little
bit.
In a large bowl, combine the milk, mashed banana, peanut butter,
vegetable oil, apple juice, dry milk, and the eggs from the small
bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl.
Mix again.
Line a muffin tine with paper liners or lightly spray with nonstick
spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of
the way up.
Bake for about 15 minutes.
When your muffins are finished baking, remove from muffin tin and
cool them on the wire rack. Then it's time to taste and share!
Peanut Butter Turtles
Serving Size : 1
Apple
2 Tbs. Valencia Peanut Butter
5 x Grapes
Slice an apple in half. Make several slits in each half. Fill with
peanut butter or sesame butter (available in health stores.) Attach
seedless grapes with toothpicks (remove before giving to very young
children) for the head and legs and stick a carrot shaving on for
a tail (tuck it in 1 of the slits) Nice to serve as a lunch treat.
Valencia Trail Mix
Mix together one cup roasted Valencia peanuts, one six-ounce package
chocolate chips, one cup of raisins and one cup of dried fruit.
Knots on a Log
1- carrot shredded
Celery stick cut in 3" pieces
Valencia Peanut Butter
Raisins
Mix peanut butter and carrots and spread on celery sticks. Sprinkle
with raisins.
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