Peanut Butter (Homemade)

This recipe if from an older cookbook that I have (1970s). If you want this a little chunkier, blend a little less. Be a little creative and maybe add/substitute a little honey in this. Maybe be a little daring and add a little roasted peppercorns

1 (9oz) jar dry roasted peanuts (2 cups)
1 ¾ cups cold water, approximately
2 tsp. sugar or substitute optional

Put peanuts in a covered blender container and blend on high speed until peanuts are reduced to a powder. Add water, a little at a time, blending after each addition, until the proper peanut butter consistency . Scrape down frequently with rubber scraper. Spoon into a jar and store in refrigerator.

 

Makes 2 ¼ cups. This has 43 calories per tablespoon, as compared to 100 calories for most commercial brands.

Homemade peanut butter without preservatives should always be refrigerated.

I wonder if you could make just the base for this (just the ground peanut), and then add the liquid (and any other ingredient) as you go, if this would taste the same?

Capri Salad (Tomato and Mozzarella)

This is a delicious and simple recipe for an appetizer.  This would also be nice as summer side dish along side a grill steak or chicken.

2  beefsteak tomatoes
4-1/2 oz mozzarella cheese
12 black olives
8 fresh basil leaves
1 tbs balsamic vinegar
1 tbs extra-virgin olive oil
salt and pepper
fresh basil leaves to garnish

Using a sharp knife, cut the tomatoes into thin slices.  Drain mozzarella, if necessary, and cut into slices.  Pit the black olives and slice them into rings.  Layer the tomatoes, mozzarella, olives and basil leaves alternately in a stack, finishing with a layer of cheese on top.  Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella. Drizzle over each balsamic vinegar and olive oil, and then season to taste with salt and pepper. Transfer to individual plates and garnish with basil leaves.

Apple Soup

This is a good soup for that cold winter day or for a hot summer day when chilled.

3 large green apples
1 large onion
4 stalks celery
2 tbs. butter
2 cups beef stock
2 cups chicken stock
1 tsp. curry powder
1 tsp. paprika
juice of half a lemon
1/2 cup thick cream

Chop onion and celery and cook gently in the butter until golden brown.  Pell, core and slice the apples and add to the vegetables.  Cook them in the oven for 20 minutes in a covered iron pan.  Add beef and chicken stocks, curry powder, paprika and lemon juice.  Season to taste and stir.  Strain and bring to a boil.  Take off head and finally add the cream.  Chill in the refrigerator if the soup is to be served cold. 

Serves 6

Deutsch Fruit Dessert (Easy to make classy dessert)

OK,  so you are having company and you want to impress with a dessert that looks gourmet classy, but something that does not have to be cooked. This is it! Go to the Dollar Tree and buy some shallow glasses, bowls, or even side plates that are slightly indented (I like the clear ones). Voilà!

Ingredients:

Sliced pineapple
Peach halves
Whipped cream
Sugared strawberries

Champagne

Lay a pineapple ring in a wide dish. Top with peach half filled with whipped cream. Place a well-sugared strawberry on top of the cream. Pour in enough champagne to cover the pineapple.

Instead of strawberries, try blueberries, blackberries or raspberries.