Monday, November 3, 2008

Peanut Butter aka Nut Meal

Creamy, chunky, natural and chocolate are a few choices for peanut butter lovers. In the beginning, terms like peanut porridge, nut meal and nut butter where used to describe this very versatile and nutritious food we have come to know as peanut butter.

Peanut butter has come a long way. So, in honor of National Peanut Butter Lover’s Month I thought it would be nice to look back at peanut butter's humble beginnings. Here are a few notable dates and people linked to peanut butter aka nut meal.

1890 – George A. Bayle Jr. processed and packaged ground peanut paste as a nutritious protein substitute for people without teeth.

1895 – The Kellogg brothers’ patient the “Process of preparing nut meal”.

1899 – Almeeta Lambert published the first nut cookbook “The Complete Guide to Nut Cookery”.

1903 – Dr. George Washington Carver began peanut research. He developed more than 300 uses for peanuts.

1904 – C H Sumner introduced peanut butter to the world at the Universal Exposition in St. Louis.

1908 – Krema Products Co. began selling peanut butter. They are still in operation today in Columbus, OH.

1958 Jif is introduced and now operates the world’s largest peanut butter plant. They churn out 250,000 jars a day.

Peanut Butter Swirl Brownies
This peanut butter swirl looks and tastes wonderful with any brownie mix.

1 box brownie mix
1 8oz. cream cheese (softened)
½ cup confectioners’ sugar
1 teaspoon vanilla
1 egg
½ cup creamy peanut butter
2 tablespoons melted butter

Preheat oven to 350 degrees. Spray 9 x 9 pan with cooking spray and line with parchment paper. The parchment paper makes for an easy removal. Spray again over paper.

Prepare brownie mix according to package. Pour into prepared pan. In a small bowl mix cream cheese, sugar, vanilla, egg, peanut butter and melted butter until smooth. Drop dollops of peanut butter mixture onto the brownie batter. With the tip of a knife cut and twist peanut butter mixture through brownie mix until you create a swirled effect.

Bake for 30-35 minutes. Cool in pan for 20 minutes and gentle lift brownies out of their pan and cut into squares.

Yield: 9 large squares or 16 small squares

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