PEANUT BUTTER AND HONEY SANDWICH
Extremely tasty and easy.
Provided by Denise McCabe
Categories Main Dish Recipes Sandwich Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 37.8 g, Cholesterol 10.8 mg, Fat 22.1 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 518.9 mg, Sugar 11.3 g
HONEY PEANUT BUTTER RECIPE BY TASTY
Here's what you need: roasted unsalted peanut, honey, salt, canola oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 5
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend peanuts. Scrape down the sides when necessary.
- When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
- The mixture will turn into a ball and eventually even out.
- Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
- Pour into a jar, store in a refrigerator and use within one month.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 11 grams, Fat 25 grams, Fiber 4 grams, Protein 12 grams, Sugar 5 grams
PEANUT BUTTER, STRAWBERRY AND HONEY SANDWICH
Steps:
- Spread peanut butter over bread. Top with strawberries and mint; drizzle with honey.
Nutrition Facts :
PEANUT BUTTER AND HONEY BREAD
My family loves the combination of peanut butter, honey, and bananas, so I decided to make it into a bread. Make sure to use all natural peanut butter and feel free to add more chopped nuts or chocolate chips if you desire. This recipe works well for small loaves or muffins of any size.
Provided by sszz907
Categories Quick Breads
Time 1h
Yield 3 mini loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs.
- Mix the peanut butter, milk, and honey in with the eggs.
- Pour the flour mixture in and mix until no clumps remain.
- Add in the chopped banana and mix to distribute it evenly.
- Pour the batter into three small greased loaf pans.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 163.5, Fat 7.7, SaturatedFat 1.8, Cholesterol 22.9, Sodium 225.8, Carbohydrate 20.5, Fiber 2.5, Sugar 9, Protein 6
HONEY PEANUT BUTTER BREAD
We love this for breakfast, the taste reminds me of honey roasted peanuts. Toasted with a little butter or jelly, it tastes great.
Provided by anymouse
Categories Quick Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Butter and flour 9" x 5" loaf pan.
- Sift together flour, baking soda, baking powder and salt.
- Beat peanut butter and honey together, then beat in egg and buttermilk.
- Gradually stir in dry ingredients and mix well.
- Pour into loaf pan and bake for approximately 45 minutes.
Nutrition Facts : Calories 326.2, Fat 9.5, SaturatedFat 2.1, Cholesterol 28, Sodium 618, Carbohydrate 52.4, Fiber 2.1, Sugar 20.9, Protein 10.2
ROASTED-PEANUT HONEY BREAD CANNON
Provided by Harold E. Cannon, M.D.
Yield Makes 2 Loaves
Number Of Ingredients 9
Steps:
- In a large bowl sprinkle yeast over water and let stand until foamy, about 5 minutes. Add milk, honey and peanut butter and stir until peanut butter is incorporated. Add salt, whole-wheat flour, and peanuts and stir until combined well. Gradually stir in 4 cups all-purpose flour, stirring until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining cup all-purpose flour as necessary to prevent dough from sticking, until smooth and elastic, 8 to 10 minutes.
- Transfer dough to an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
- Punch down dough and turn out onto a floured surface. Knead dough 4 times. Divide dough in half and form into loaves. Put each loaf in a lightly oiled loaf pan, about 9 by 5 by 2 inches. Let loaves rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350°F.
- Bake loaves in middle of oven 45 to 55 minutes, or until browned and sound hollow when tapped. Cool loaves in pans on racks 30 minutes. Invert loaves onto racks and cool completely.
PEANUT BUTTER AND HONEY COOKIES
You'll want to keep this peanut butter and honey cookies away from the bears and all for yourself!
Provided by Recipe Revival
Categories Peanut Butter Cookies
Time 3h45m
Yield 78
Number Of Ingredients 10
Steps:
- Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
- Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
- Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 6.2 g, Cholesterol 2.4 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 36.4 mg, Sugar 3.3 g
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