One way I have found to save money is to make things from scratch. This can be a daunting undertaking if what you are used to is cereal bars and potato chips. We have belonged to a CSA for almost 8 years, and I'm well-versed in the preparation of "from-scratch" dinners. Lately, however, I have been looking at the condiments that we keep around the house. Particularly peanut butter.
Why peanut butter? Probably because of the price tag associated with it. When I buy food, I am one of those who look carefully at the ingredients. I try to keep to a minimum the sugars, colorings, and other garbage that seem to make up many of our grocery choices these days. In doing so, my peanut butter options come at a much inflated price. So I dove into the idea of making my own.
The first time I tried making it, the results were less than perfect. It was a bit stiff, and not as smooth as the store bought. I decided to make peanut butter cookies out of it, since it seemed like the wisest way to use it up.
My second attempt was a smashing success, but I neglected to measure anything. I just knew that I added a bit more oil, which allowed the peanut butter to remain spreadable, even when stored in the fridge.
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| Peanuts ground |
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| After mixing in oil, honey, and salt |
My third attempt mirrored my second, with said measurements included so I could test it one last time. With the second and third attempts, no cookies had to be baked, as my children readily scarfed down the peanut butter...and a couple of these said children have never liked store-bought peanut butter. Warms a mother's heart even more.
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| scooped into the jar |
Homemade Peanut Butter
* 2 cups roasted, not salted peanuts (shelled, of course)
* 2 T + 2 t of oil (I used sunflower, but another would be fine, I think)
* 2 T honey (I use raw)
* 2 t coarse salt
Put peanuts in food processor, grind until fine. Add oil, honey and salt slowly, until peanut butter is consistency that you prefer.
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| How do you like your "butter bread," Margot? |
What I love is that there are no hard and fast rules. This is what we prefer. This recipe makes 2/3 of a regular peanut butter jar. Our family goes through that much in about 2 weeks, and it keeps just fine in the refrigerator.
Happy blending!
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| "Love it!" |
