Peanutty Goober Cake Recipes

PEANUTTY GOOD LUCK SNACK

Steps:

• Place all ingredients in resealable plastic food-storage bag; seal. Shake until mixed.
• Store at room temperature up to 3 days.

PEANUTTY CARROTS

Steps:

• In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

PEANUT BUTTER CAKE

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.

GOOBER PEAS OR BOILED PEANUTS

Steps:

• Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.
• In a large pot ( I used my pressure cooker), place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.
• NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.
• Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).
• Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
• Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.
• Freezing boiled peanuts:.
• Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely.
• Canning Boiled Peanuts:.
• Prepare peanuts and brine the same as for boiling for immediate use.
• Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes.
• Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.

GOOEY PEANUT BUTTER-CHOCOLATE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

PEANUTTY PINEAPPLE CARROT CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Heat oven to 350 degrees F. Coat 13x9-inch cake pan lightly with no-stick cooking spray.
• Stir together flour, baking soda, salt and cinnamon in a medium bowl. Beat oil, peanut butter, sugar, eggs and milk in a large mixing bowl. Stir in carrots, walnuts, coconut and pineapple. Add flour mixture and stir until combined. Spread evenly in prepared pan.
• Bake 32 to 37 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
• Stir frosting and peanut butter until combined. Spread on cooled cake. Place 3 tablespoons peanut butter in a resealable plastic bag. Microwave on HIGH 10 seconds. Make a small cut in one corner of bag. Drizzle peanut butter over top of cake in lines across the short side. Then using a table knife, lightly slice through peanut butter down the long side to create design.

AUTUMN PEANUTTY CARROT CAKE

Steps:

• Heat oven to 350 F. Grease and flour two 8-inch round baking pans.
• Beat eggs, oil and vanilla in large bowl. Stir together flour, granulated sugar, brown sugar, baking soda and cinnamon; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. 10 to 12 servings.
• Cream Cheese Frosting: Beat 2 packages (3-oz. each) softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.

PEANUTY GOOBER CAKE

Steps:

• PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking pan.
• BEAT cake mix, peanut butter and sugar in large mixer bowl until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs and oil to remaining crumb mixture; blend on low speed until moistened. Beat on high speed for 2 minutes. Stir in 1/2 cup morsels. Pour into prepared baking pan.
• SPRINKLE Goobers, remaining morsels and reserved crumb mixture over batter.
• BAKE for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack.

PEANUTTY GOOBER CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat cake mix, peanut butter, and brown sugar in a large mixing bowl until crumbly.
• Set aside 1/2 cup of mixture.
• Add water, eggs, and oil to the remaining crumb mixture; mix on low speed until moistened. Beat on high for 2 minutes.
• Stir in chocolate and peanut butter chips.
• Pour into prepared 9 X 13in cake pan.
• Sprinkle with goobers, remaining chocolate/peanut butter chips, and reserved crumbly mixture over batter.
• Bake for 40-45 minutes or until tooth pick inserted in cake comes out clean.
• Cool completely.