Crispy Peanut Puffs Recipes

PEANUT PUFFS

Steps:

• Mix all the ingredients of Pastry Dough well to form a smooth, soft dough.
• Heat up a pan, toast the sesame seeds on a medium­ to low heat until they are slightly golden brown. Set aside.
• In a blender, lightly ground the roasted peanuts into a course texture. Transfer the peanuts into a bowl, add the sesame seeds and sugar. Stir to mix well.
• Using a rolling pin, roll the Pastry Dough into a thin sheet. Use a 1-3/4­ inch cookie cutter to cut the pastry into rounds. Take 1/2 teaspoon of the Peanut Filling and place it onto the center of a pastry round. Fold in half, pinch and press to seal tight. You may fold the edges to form into a puff shape as pictured above.
• Heat up a pot with the oil and deep fry the peanut puffs in batches, until they turn golden brown. Remove with with a strainer or slotted spoon and drained on a plate lined with paper towels. Let cool before storing in an air-tight container.

CRISPY POTATO PUFFS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

PEANUT CRISPS

Steps:

• Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
• Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
• Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

PEANUT BUTTER CRISPIES II

Steps:

• In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
• Combine warm peanut butter mixture with crisp rice cereal.
• Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

CRISPY PEANUT PUFFS

Steps:

• Combine ground roasted peanuts, sesame seeds, peanut butter, salt and sugar in a mixing bowl. Stir well then refrigerate.
• Cut pastry into 2'' or 2-1/2'' circles.
• To each circle add 1 teaspoon of filling; fold into half and pinch the sides to enclose the filling.
• Repeat until all ingredients are used up.
• Deep-fry the peanut puffs in oil over medium heat until the pastry is golden.
• Dish out and place on crushed kitchen paper to drain the oil.
• When puffs are completely cool store in air-tight containers.

CRISPY PEANUT BUTTER CANDY DELIGHT

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

CRISP PEANUT CANDIES

Steps:

• In a heavy saucepan, heat vanilla chips and peanut butter over low until melted; stir until smooth. Add cereal and peanuts; stir to coat. Crop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

THIN CRISPY PEANUT WAFERS

Steps:

• Adjust oven rack to center of oven (these will bake 1 sheet at a time).
• Preheat oven to 400°.
• If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
• Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
• Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
• Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
• Some will be powdery, some coarse, and some whole, it is okay, set aside.
• Melt butter in a small pan over moderate heat; set aside for now.
• Combine sifted flour and baking soda; set aside.
• Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
• Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
• Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
• Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
• Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
• Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
• Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
• They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
• Cookies should bake until golden brown, then remove from oven.
• If cookies have run into each other, cut apart immediately while very hot.
• Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
• Let cookies stand until firm enough to be removed.
• Will be easy to peel the foil away from backs.