Cinnamon Raisin Peanut Butter Recipes
CINNAMON-RAISIN PEANUT BUTTER SANDWICH
This variation on the American classic is great for breakfast, lunch, snacks, or even dinner!
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix together peanut butter, honey, and cinnamon.
- Spread about 2 tablespoons of the peanut butter spread over one side of one slice of bread. Sprinkle 1 tablespoon raisins evenly over peanut butter, and place a slice of bread on top of the raisins to make a sandwich. Repeat with remaining ingredients.
Nutrition Facts : Calories 391.6 calories, Carbohydrate 46.1 g, Fat 18.5 g, Fiber 6.5 g, Protein 15.4 g, SaturatedFat 3.9 g, Sodium 368 mg, Sugar 21 g
CINNAMON RAISIN PEANUT BUTTER
A couple of months ago I purchased a jar of commercially prepared cinnamon raisin peanut butter at my local health food store, and became immediately enamored with it. :) It's delicious! Unfortunately, it's also expensive. So instead, now I'm making my own and putting it in a recycled peanut butter jar. Simple!
Provided by Julesong
Categories Lunch/Snacks
Time 5m
Yield 16 ounces peanut butter, approx
Number Of Ingredients 7
Steps:
- Place the peanut butter, salt, butter, oil, and palm sugar in a large microwave-safe bowl (a large Pyrex measuring bowl works well) and microwave for 30 seconds to soften.
- Remove from microwave, add the cinnamon, and stir well.
- Add the raisins or currants (I've found I prefer the smaller, less-sweet currants, myself), and stir well to combine it all.
- Store in the refrigerator in a recycled peanut butter jar. Enjoy! :).
- Note one: regarding the kind of peanut butter... I've only used Skippy or Jif for this, because the texture works better for me for the mixture than "old fashioned" like Adams would, but it's all a matter of preference and up to you. If you use old fashioned, you'll definitely have to adjust the amount of sweetening to your own tastes, and probably leave out the butter. Also, I use all smooth or three-quarter smooth and the rest chunky; too many chunks get in the way.
- Note two: 12 ounces of peanut butter is about 1 1/2 cups.
Nutrition Facts : Calories 181.8, Fat 13.8, SaturatedFat 2.8, Cholesterol 1.3, Sodium 137.8, Carbohydrate 12, Fiber 1.5, Sugar 8.8, Protein 5.5
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
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- Add peanuts to a food processor and process until smooth (it will begin to sound soupy) - approximately 3-5 minutes, scraping down sides as needed.
- Add sea salt, cinnamon, and sweetener of choice. If using maple syrup, start with 1 Tbsp (15 ml). Adding more than that amount may cause the mixture to seize (liquid and fat don't mix well), which is why we recommend a little stevia and a little maple syrup.
- Process another 30 seconds to combine. If for some reason your peanut butter doesn’t get smooth, add a little neutral oil, such as avocado or peanut oil (not coconut, as it will harden).
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