Go nuts over peanut butter

The Baltimore Sun

Charles Warner of Santa Rosa, Calif., was searching for a recipe for making peanut butter. Kathleen Kosinski of North East looked through several of her cookbooks and found a recipe for homemade nut butter in her copy of Best Recipes from the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer. This recipe is a cinch to make provided you have a food processor or blender. It can be made with almost any type of nut, salted or unsalted, depending on your preference. I tested it with dry-roasted and salted peanuts, which I processed with vegetable oil and honey until smooth. The peanut butter tasted great and is free of sugar and additives.

Nut Butter

Makes about 1 cup

2 cups dry-roasted peanuts or cashews (salted or unsalted)

3 tablespoons vegetable oil

1 teaspoon honey

Place nuts in blender or food processor. Blend on high speed until coarsely chopped. Continue blending, adding oil in a steady stream. Add honey and blend until smooth and creamy.

Per tablespoon: 121 calories, 4 grams protein, 11 grams fat, 2 grams saturated fat, 4 grams carbohydrate, 1 grams fiber, 0 milligrams cholesterol, 135 milligrams sodium

Recipe Request

Bara Lake of Knoxville, Tenn., is looking for an old recipe she has misplaced for Noodles Romanoff. It contained a package of Noodles Romanoff (she thinks it was made by Lipton); a tiny jar of mushrooms; and possibly a can of petite peas.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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