the Pence family cookbook

Recipes Tagged with “peanutbutter”

Ecuadoran Potato Cakes with Peanut Sauce

side dish ecuadoran peanutbutter potato


  • 1 1/2 pound Yukon Gold potatoes
  • 1 garlic clove, finely chopped
  • 1/3 cup plus 1/2 cup finely chopped scallions, divided
  • 6 tablespoons annatto oil, divided
  • 1/2 teaspoon ground cumin
  • 1 medium tomato, chopped
  • 3/4 cup milk
  • 1/2 cup crunchy peanut butter
  • 6 ounces Münster cheese, coarsely grated (2 cups)


Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.

While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.

Drain potatoes, then mash in a bowl.

Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.

Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

Gourmet, September 2007

John’s Cocoa Nutty Bars

dessert chocolate cookie peanutbutter untested


  • 3 cups semisweet chocolate chips
  • 3/4 cup butter cut into tablespoons
  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon each: baking powder, salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 3/4 cup creamy peanut butter, but not natural peanut butter
  • 1/2 to 2/3 cups chopped peanuts


1. Heat oven to 375 degrees. Melt 1 1/2 cups of the chocolate chips and the butter in a large saucepan over low heat, stirring constantly; let cool. Combine the flour, cocoa powder, baking powder and salt in small bowl; set aside.

2. Beat the eggs, sugar and vanilla in a large bowl with a mixer on medium speed until combined; gradually add the dry ingredients, beating well. Add the reserved chocolate mixture; beat well. Spread the dough onto a greased 15-by-10 inch rimmed baking sheet; bake until firm, about 12-15 minutes. Cool until barely warm, about 20 minutes.

3. Spread the peanut butter over the chocolate layer; sprinkle with the peanuts. Melt the remaining 1 1/2 cups of the chocolate chips; spread while warm over the nut layer. Let cool completely; cut into squares.

Note: Sue Manos says she microwaves the peanut butter for 5-10 seconds to soften it for spreading.

Chicago Tribune

Real Deal Peanut Butter Cookies

dessert cookie peanutbutter vegan vegetarian


  • 1/4 c. maple syrup
  • 1/4 c. brown sugar
  • 1/4 c. canola oil
  • 1/2 c. peanut butter
  • 1 tsp. vanilla extract
  • a pinch salt
  • 1 c. all-purpose flour


Mix together maple syrup, brown sugar, canola oil, peanut butter and vanilla extract. Then add the cup of flour and the salt and mix to combine.

Form teaspoon-sized balls with your hands and press down with a fork. Bake for 15-20 minutes at 350.

To make these chocolate peanut butter cookies, change the flour for 2/3 c. flour and 1/3 c. cocoa powder.

Makes 2-3 dozen.


Peanut Butter Squares

dessert cookie peanutbutter philip


  • 3 sticks butter, melted
  • 2 cups peanut butter
  • 1 lb confectioner’s sugar
  • 1 1/2 cups graham cracker crumbs
  • 12 oz chocolate chips


Mix 2 sticks melted butter, peanut butter, sugar, and graham cracker crumbs together and spread in 15 x 10 1/2 in cookie sheet.

Melt chocolate chips and butter together, pour over peanut butter mixture.

Chill in refrigerator for 2 hours, then let stand at room temperature before cutting.

Jackie Ott