Best 4 Grandmas Peanut Butter Recipes
Peanut butter, a quintessential part of childhood, evokes warm memories of savoring its creamy texture and nutty flavor. If you're seeking to recreate the nostalgic taste of your grandmother's homemade peanut butter, this article will guide you through the process. With careful selection of ingredients and step-by-step instructions, you'll be able to craft a homemade peanut butter that captures the essence of grandma's kitchen, turning your culinary journey into a heartfelt tribute to tradition and family.
Here are our top 4 tried and tested recipes!
GRANDMA'S PEANUT BUTTER BARS (+VIDEO)
With only five ingredients, Grandma's No-Bake Peanut Butter Bars are a nostalgic recipe and taste like the bars served in school cafeterias.
Provided by Brandie @ The Country Cook
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Grease a 9x13 baking dish with butter, set aside.
- Place the rest of the butter (that you used to grease the pan with) along with the other stick of butter and place them into a large microwave-safe bowl. Microwave for 30 seconds. Continue to microwave in 15-second intervals until melted.
- Into the bowl with the melted butter add the powdered sugar, graham cracker crumbs, and peanut butter.
- Stir until combined well.
- Immediately spread peanut butter mixture into the greased baking dish and smooth it out. Place it in the freezer for 30 minutes to set.
- While the peanut butter layer sets in the freezer, place the chocolate chips into a microwave-safe bowl. Microwave in 15-second intervals, stirring each time until the chocolate is melted and smooth, do not overcook.
- Spread the melted chocolate on top of the peanut butter mixture.
- Place it back into the freezer until the chocolate is just set but not frozen, about 10-15 minutes. If they're totally frozen, it's too hard to cut into bars.
- Cut immediately into squares and serve.
Nutrition Facts : Calories 395 kcal, Carbohydrate 34 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 26 mg, Sodium 185 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
BIG GRANDMA'S BEST PEANUT BUTTER COOKIES
This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!
Provided by LiisaN
Categories Dessert
Time 27m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the sugars, Crisco, peanut butter.
- Add the eggs and vanilla.
- Sift the dry ingredients together and add gradually until blended well.
- Roll into tablespoon size balls.
- Roll cookie dough balls into sugar.
- Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
- Bake at 350° oven for 11-13 minutes.
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Sift sugar through a fine-mesh strainer into a large bowl.
- Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
- Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
- Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
GRANDMA'S PEANUT BUTTER COOKIES
My Grandma and Mom made these cookies often when I was growing up and I have been making them for my kids for 20 years! I have tried many other peanut butter cookie recipes, but this one is still our favorite. Crispy, but a light texture . . . they almost melt in your mouth!
Provided by LisaCooks
Categories Dessert
Time 22m
Yield 3-4 dozen, 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and peanut together in a large bowl.
- Add sugars and eggs, mix well.
- Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
- Let dough stand 15 minutes.
- Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
- Flatten with a fork, dipped in flour, criss-cross fashion.
- Bake at 375 degress for 10-12 minutes.
- Watch closely and remove when tops just start to brown.
- Wait about 5 minutes before removing from baking sheet. Cool on racks.
Nutrition Facts : Calories 333.6, Fat 18, SaturatedFat 8.4, Cholesterol 49.2, Sodium 345.3, Carbohydrate 37.8, Fiber 1.2, Sugar 24.4, Protein 7.3
Tips:
- Use creamy peanut butter. It will create a smoother and creamier sauce.
- Add a little bit of oil. This will help to prevent the sauce from sticking to the pan.
- Use low heat. This will help to prevent the sauce from burning.
- Stir constantly. This will help to prevent the sauce from curdling.
- Add a little bit of water or milk if the sauce is too thick.
- Season to taste. Add salt, pepper, and garlic powder to taste.
- Serve immediately. Peanut butter sauce is best when served fresh.
Conclusion:
Peanut butter sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you are using it as a dipping sauce, a marinade, or a stir-fry sauce, peanut butter sauce is sure to please everyone at your table.
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