A coworker of mine was moving away and starting graduate school. I am so excited for her as she begins to enter the field and get a new degree. I know the next couple years will be really challenging, but I also believe she will do amazing things over the course of the degree and moving forward. We were at a wedding a few weeks ago and she mentioned she likes peanuts, and it reminded me of this recipe from the Cedar Rapids Women of the Moose Cookbook 1979. I had never made a peanut-flavored quick bread, but this seemed like a great opportunity to try it out. She was going to let me know if it wasn’t any good, so hopefully, she liked it and it brought some tastiness while she was packing boxes.
1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1/2 c chopped peanuts
1/2 c creamy peanut butter
3/4 c milk
2 beaten eggs
In a mixing bowl, sift flour, sugar, baking powder, and 1/2 teaspoon of salt. Cut in peanut butter until the mixture is crumbly. Add milk and eggs, stirring until mixture is well-combined. Stir in peanuts. Turn batter into well-greased 9x5x3 loaf pan. Bake at 350 degrees for 40 to 45 minutes.
I was hoping this recipe would be like a slightly different version of the cereal bars, which are a family favorite of ours. And, maybe they are in the long run, but I found myself disappointed with this recipe. So much so, I thought I had to have made a mistake the first time I put these together and made them a second time. They still didn’t meet my expectations. But, if you love corn syrup, maybe they would be exactly what you are looking for from a bar. Perhaps some vanilla in the sauce could help improve this recipe, but I’m not willing to try it again. Let me know if you decide to try it.
The bar recipe came from the Recipes from Iowa with Love Cookbook. I think the cookbook is fine, but this recipe is not one I would recreate. So, please let me know if you’ve been able to improve upon this recipe.
4 c corn flakes
1 c coconut
1 c salted peanuts
1 c sugar
1 c corn syrup
1/2 c cream
Place corn flakes, coconut, and peanuts in a buttered mixing bowl. Combine sugar, syrup, and cream in a small saucepan and place over medium heat. Stir until sugar is dissolved. Continue to cook until mixture reaches soft ball stage (238 degrees on a candy thermometer). Pour syrup mixture over the ingredients in the mixing bowl, and stir. Pour into a 9×13 buttered pan and cut while still warm.
This was another recipe I had written down on a piece of paper that I came across a few weeks ago and decided to put together. And, in the process of doing so, I learned that my slow cooker had a crack in it, so slow cooker recipes will be put on the back burner for a bit as I figure out how to do the instant pot slow cooker function. This recipe is fine. It’s not an amazing you-must-rush-out-and-make-it recipe, but if you’re looking for a little peanut-flavored chicken, this is a really easy recipe to put together and it meets expectations.
Easy Slow Cooker Thai Peanut Chicken
2 lbs. boneless skinless chicken breasts (appx. 4-6)
3/4 cup salsa
1/4 cup low-fat peanut butter (crunchy or creamy)
1 tsp. dried or fresh grated ginger
2 Tbsp. soy sauce
2 tsp. cornstarch
2 tsp. lime juice
salt and pepper
Season chicken with salt and pepper and place in the slow cooker or crockpot. Combine salsa, cornstarch, peanut butter, soy sauce and ginger–mix well and pour over chicken.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in lime juice and serve over steamed white or brown rice. Garnish with cilantro, if desired.