Tuesday, January 24, 2012

National Peanut Butter Day

Did you know that today is National Peanut Butter Day? If that's news to you, you're not alone. In fact, you're in really good company. I was totally clueless until my daughter's best friend wrote a post about it on Facebook.

There is a pretty well-written summary of the history of peanut butter at the Huffington Post. If you want to take a look, here's the link: 



But I'd rather eat peanut butter than talk about it. One of my favorite peanut butter desserts is from the 1970 "Pillsbury's Bake Off Cook Book--prize winning recipes from the 21st Bake Off". Mrs. Florence Stull of Danville, Ohio created the "Marble-ous Peanut Butter Dessert"--a frozen dessert made with a peanut butter/brown sugar crust and a peanut butter/cream cheese filling, with swirls of semi-sweet chocolate. It's like a frozen cheesecake for all of you Reese's fans.

Here is Ruth's recipe:

Mable-ous Peanut Butter Dessert

Crust1/2 c. firmly packed brown sugar
1/2 c. peanut butter (I use crunchy & it is great!)
1/4 c. butter, softened
1 c. flour
1 c. (6 oz. pkg.) chocolate chips

Filling:1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1/4 c. peanut butter
1 tsp. vanilla
2 eggs
1 c. (1/2 pt.) whipping cream, whipped & sweetened (see note below)

Prepare Crust:
In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan.

Prepare filling:
In small mixer bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium seed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipped cream.

Assemble:
Pour filling over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 1 minutes before serving

Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.


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