Peanut Butter A Six-Year-Old Can Make
This recipe is one of several featured in the July 1978 Dining In article Tots and Pans
Homemade peanut butter to suit your taste.
1 1/2 cups canned cocktail peanuts
or
1 1/2 cups fresh peanuts
2 tablespoons vegetable oil
salt to taste
Pour nuts into a blender and blend at high speed until butter begins to form. Turn off machine periodically and mash down nuts with a spatula.
Alternatively, you can use fresh peanuts. Roast 20 minutes in a 350-degree oven. Blend as above, except add 2 tablespoons vegetable oil and salt to taste; there’s no need to remove the hulls. You’ll end up with crunchy peanut butter if you’re in a hurry, smooth if you have patience.
Makes about a cup.
Hill Country Peach Cobbler »
This simple cobbler has an appealing, almost puddinglike consistency.
Beans and Cornbread »
A meal of beans and cornbread isn’t fancy, but it’s one we just plain love.
