Make homemade peanut butter
Add peanut butter to your list of things to make yourself. It’s natural, quick and easy. If you make your own fruit preserves and bread, the homemade peanut butter will complete a sandwich taste sensation. You can also bundle the trio to give as a homemade gift during the holiday season. Don’t make jam or bread? You’ll still love this peanut butter as a delicious spread to keep for yourself.
HOMEMADE PEANUT BUTTER:
1 1/2 cups unsalted roasted peanuts
1 tablespoon peanut oil
For smooth peanut butter:
Mix the peanuts with the peanut oil, and pour the mixture into the food processor. Process the mixture until it’s smooth. Store your smooth peanut butter in a sealed container in the fridge. It will be good for two weeks. Serves: 12. Serving size: 2 tablespoons.
FOR CHUNKY PEANUT BUTTER:
Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside. Mix the rest of the peanuts with the oil, and pour the mixture into the food processor. Process the mixture until it’s very smooth, then stir in the peanuts that you had set aside. Process a few seconds more to create the chunks in your chunky peanut butter. Store your chunky peanut butter in a sealed container in the fridge. It will be good for two weeks. Serves: 12. Serving size: 2 tablespoons. — L.B., Wisconsin
Note from Sara: You don’t need to add oil to make peanut butter. That is an optional ingredient. If you prefer a creamier, smoother texture, you can add some honey (approximately 3 tablespoons for the above recipe) to your peanuts after processing them in your food processor for 5 to 8 minutes. Simply stream it in and keep on processing until it’s well-combined. Also, you can add 1 teaspoon of vanilla, in addition to the honey, and even 1/2 teaspoon of cinnamon. The recipe above says to use unsalted nuts, which is great, but for those who wish to add salt, you can add no more than 1/4 teaspoon of kosher salt or use salted roasted nuts.
FREEZE BISCUIT DOUGH:
It works! I love fresh biscuits but hate the mess to make them. I experimented with cooked biscuits first, but we didn’t like their texture and their flavor when thawed. So I made a big batch of biscuit dough, cut them, and froze them on a baking sheet until firm and transferred them to a baggie. I took the biscuits out 30 minutes before putting them in the oven (they were still a bit frozen) and baked them about 5 minutes longer than usual. But they rose and were soft, fluffy and perfect. — Constance, New Jersey
FREEZE PIZZA DOUGH:
I separate my pizza dough into two or three equal portions. Add enough olive oil to a freezer bag to coat the inside — a small portion will suffice. Put the pizza dough in the freezer bag. The frozen dough will defrost quickly in a refrigerator and is good as freshly prepared pizza dough. — M.L., Texas
MAKE HOMEMADE RANCH DRESSING:
The following recipe makes 2 cups.
Ranch-Style Salad Dressing
1 1/2 cups mayonnaise
1/2 cup buttermilk
1 tablespoon red wine vinegar
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 teaspoon dried dill or 1 tablespoon chopped fresh dill
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 dash sweet paprika
Whisk all ingredients together and refrigerate at least 1 hour before serving. — Nancy, Virginia