Free Peanut Butter Recipes

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Peanut Butter Recipe = Individual Layered Breakfasts- serves 6

2 cups (500ml) plain yoghurt
½ cup (125ml) peanut butter
3 tablespoons (45ml) honey
2 cups (500ml) muesli
2 cups (500ml) fruit, chopped (strawberries, kiwi fruit, pineapple)

Mix the yoghurt with the peanut butter and honey. Layer the yoghurt, muesli and fruit in six individual glasses. Top with fresh fruit. Serves 6.

Peanut Butter Recipe = Breakfast Nut Muesli

250g oats
½ cup (125ml) Pronutro
½ cup (125ml) bran
1 cup (250ml) nutty wheat flour
125g margarine or butter
125g peanut butter
2 teaspoons (10ml) honey
½ teaspoon (2,5ml) bicarbonate of soda
½ teaspoon (2,5ml) salt
1 cup (250ml) of your choice of nuts, chopped dried fruit, raisins, sunflower seeds, poppy seeds, linseeds, sesame seeds

Mix the oats, Pronutro, bran and nutty wheat flour. Melt the margarine, peanut butter, honey and salt. Add the bicarbonate of soda. Add the melted mixture to the dry ingredients and blend with a fork. Place in a roasting pan and toast in the oven at 180º tossing frequently. Switch the oven off and allow to crisp. Add the raisins, nuts, sunflower seeds, linseed, poppy seeds, sesame seeds of your choice. Store in an airtight container. Serves 6.

Peanut Butter Recipe = Oat and Peanut Butter Crunchy Biscuits

65g margarine or butter
65g peanut butter
1 tablespoon (15ml) brown sugar
500ml syrup
250g rolled oats
½ cup (60ml) raisins
1 egg (lightly beaten)

Melt the margarine, peanut butter, brown sugar and syrup over a low heat, then add the oats, raisins and egg. Spread into a greased 20cm square tin and bake at 180ºC for 15-20 minutes. Cut into 10 fingers while warm but leave to cool in the tin. Store in an airtight container. Makes 10 large fingers or 20 smaller squares.

Peanut Butter Recipe = Peanut butter and banana bread

1 cup (250ml) sugar
½ cup (125ml) peanut butter
2 eggs, beaten
½ cup (125ml) milk
2 cups (500ml) flour
½ teaspoon (2,5ml) bicarbonate of soda
4 ripe bananas, mashed
½ teaspoon (2,5ml) vanilla essence
½ teaspoon (2,5ml) salt

Cream the sugar and peanut butter together until well combined. Add the beaten eggs and the milk and mix well. Add the sifted flour, baking powder and bicarbonate of soda. Add the bananas, vanilla essence and salt and mix well. Pour into a greased loaf tine and bake at 180ºC for 1 hour. Makes one loaf (8-10 servings).

Peanut Butter Recipe = Fruit and Nut Fingers

65g peanut butter
2 tablespoons (30ml) margarine or butter
100g (125ml) brown sugar
1 egg, beaten
80g (125ml) raisins, chopped
50g (65ml) dates, chopped
25g (30ml) glace cherries, chopped
30g (65ml) mixed nuts, chopped
½ packet digestive biscuits, broken into small pieces
20g (50ml) desiccated coconut

Melt the peanut butter, butter and sugar in a saucepan. Cool slightly. Add the egg and stir until thickened. Remove fro heat and add the rest of the ingredients except the coconut. Press into a greased square cake tin, and spread the coconut over the top. Place in the fridge until set and cut into fingers before serving. Store in an airtight container. Makes 12 fingers.

Peanut Butter Recipe = Peanut Snack Balls

2 ½ cups (625ml) rice krispies
½ cup (125ml) peanut butter
½ cup (125ml) golden syrup
½ cup (60ml) desiccated coconut
Extra desiccated coconut for coating

Mix all the ingredients together until evenly combined. Take heaped teaspoons of the mixture and roll balls in the palm of your hand. Transfer to a dish containing extra desiccated coconut, and roll the balls in it to coat the outsides well. Set aside to dry out in an airtight container. Makes 32 snack balls.

Peanut Butter Recipe = Peanut Butter and Bran Muffins

150g All Bran flakes
1 cup (250ml) brown sugar
1 cup (250ml) wholewheat flour
1 ½ cups (375ml) flour
2 ½ teaspoons (12,5ml) bicarbonate of soda
1 teaspoon (5ml) salt
½ cup (125ml) raisins
2 eggs, beaten
½ cup (60ml) oil
½ cup (60ml) peanut butter
2 cups (500ml) buttermilk
½ cup (125ml) milk

In a large mixing bowl, combine all the ingredients. Mix the eggs, oil, peanut butter, buttermilk and milk together until smooth. Pour this mixture into the dry ingredients and mix until just combined. Spoon into a greased muffin pan and bake at 200ºC for 12-15 minutes. Makes 18 muffins.

Peanut Butter Recipe = Protein Power Bars

1 cup (250ml) protein drink mix or powdered Milo
1 cup (250ml) powdered milk
½ cup (180ml) oats
½ cup (60ml) sesame seeds
½ cup (125ml) honey
1/3 cup (80ml) peanut butter
1 tablespoon (15ml) water

Mix the protein drink mix or powdered Milo, powdered milk, oats and sesame seeds together. Add the honey, peanut butter and water and mix well; the mixture will be dry and crumbly. Press into a 20 x 20cm square dish. Chill and then cut into 8 equal rectangles and wrap. Keep in the fridge or freezer. Makes 8 bars.

Peanut Butter Recipe = Peanut Butter and Carrot Cake

200g (400ml) flour
3 teaspoons (15ml) baking powder
1 teaspoon (5ml) cinnamon
½ teaspoon (3ml) salt
1 cup (250ml) honey
100g margarine or butter
100g peanut butter
3 eggs
100g walnuts
250g carrots, grated
1 teaspoon (5ml) vanilla essence

Mix together the flour, baking powder, cinnamon and salt. Beat the honey, margarine and peanut butter together, add the eggs beating well after each addition. Add the mixed dry ingredients, walnuts, grated carrots and vanilla essence. Bake in 2 x 20cm greased cake tins at 170ºC for 35-40 minutes or until cooked.


125g peanut butter
200g (400ml) icing sugar
125g (125ml) cream cheese
1 teaspoon (5ml) vanilla essence

Beat the peanut butter and icing sugar together until smooth. Add the cream cheese and vanilla and beat until smooth. Use for filling and topping once the cake has cooled.

Peanut Butter Recipe = Pear Filled Phyllo Sheets

40g peanut butter
40g butter
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ground cloves
4 small pears slices into 1cm
Thick slices horizontally (do not peel or core)
200g Mascarpone Cheese for serving
Extra nutmeg for dusting

8 sheets Phyllo pastry
100g butter, melted
100g peanut butter
½ cup (180ml) brown sugar

Combine the melted butter and peanut butter. Stir until smooth. Brush one sheet of Phyllo pastry with the melted peanut butter mixture. Top with another sheet and sprinkle with a little sugar. Top with another layer of Phyllo, brush with butter and repeat the layering and sprinkling until you have used all the pastry and sugar. Use scissors to cut the pastry in half, then cut each half into 8 triangles. Place the triangles on two baking trays and bake at 190ºC for 10 minutes or until crisp and golden. Heat the peanut butter and butter in a large frying pan. Add the spices and pears and cook over a medium heat for five minutes, turning the pears once, until they are soft golden. Serve accompanied with Phyllo triangles and a spoonful of Mascarpone Cheese. Dust with nutmeg. Serves 4.

Peanut Butter Recipe = Nutty Baked Apples

4 large apples
4 tablespoons (60ml) peanut butter
40g almonds
3 tablespoons (45ml) brown sugar
100g raisins
4 small cinnamon sticks
200ml grappa or brandy
4 tablespoons (60ml) Bulgarian or Vanilla yoghurt to serve

Core the apple and cut the bottom and the top of the apple off. Place the apples in an ovenproof dish. Combine the peanut butter, almonds, sugar and raisins. Divide the mixture evenly between the apples, pushing it into the centre. Push a cinnamon stick into the middle of each apple. Pour the grappa or brandy over the apples and place in the oven at 180ºC for 20-30 minutes. Serve warm with yoghurt. Serves 4.

Peanut Butter Recipe = Pumpkin and Prune Cake

½ cup (125ml) margarine or butter
125g peanut butter
2 teaspoons (10ml) orange zest
210g castor sugar
3 eggs
250g (500ml) self-raising flour
½ cup (125ml) milk
½ cup (65ml) orange juice
½ cup (180ml) cooked, mashed pumpkin
½ cup (125ml) finely chopped pitted prunes

Peanut butter
Fine apricot jam

Cream the margarine, peanut butter, orange rind and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Add the flour alternately with the milk. Stir in the orange juice, pumpkin and prunes. Pour into two 20cm greased round tins and bake at 180ºC for 55-60 minutes, or until cooked. Once cakes have cooled, top each cake with a layer of peanut butter and then a thin layer of apricot jam. Decorate with a few extra sliced prunes and some orange zest. Makes 2 single layer cakes. Serves 10-12.

Peanut Butter Recipe = Peanut Butter Chocolate Cake

125g dark chocolate, chopped
½ cup (125g) butter
2 teaspoons (10ml) vanilla essence
1 ½ cups (375ml) castor sugar
4 eggs, separated
½ cup (65ml) peanut butter
1 cup (250ml) self-raising flour
½ cup plain flour
1 cup (250ml) milk

Melt the chocolate and cool to room temperature. Cream butter, vanilla essence and sugar together until light and fluffy. Beat I the egg yolks one at a time then beat in the chocolate and peanut butter. Stir in the flours, alternately with the milk. Beat the egg whites separately until soft peaks form, and fold into the mixture. Pour the mixture into a greased 23cm round cake pan and bake at 160ºC for 1 ½ hours.

90g cream cheese
1 ½ cups (375ml) icing sugar
½ cup (125ml) peanut butter
1 tablespoon (15ml) honey

Mix the cream cheese until smooth. Beat in the icing sugar, peanut butter and honey. Top the cooled cake with the peanut butter cream.

Serves 8-10.

Peanut Butter Recipe = Tropical Fruits with Spiced Syrup

½ lemon
1 piece of bottled ginger, diced
2 tablespoons (30ml) syrup from the bottled ginger
2 tablespoons (30ml) peanut butter
2 star anise
5 tablespoons (75ml) water
½ large melon, peeled and cut into chunks
1 large mango, peeled and cut into wedges
1 large paw paw, peeled and cut into chunks

Peel the lime and cut the rind into thin strips. Squeeze the lime juice into a small pan and add the rind, ginger, syrup, peanut butter, star anise and water. Simmer the mixture for 2 minutes and then allow to cool. Arrange the fruits on a plate and pour over the spiced syrup. Serves 4.