We love Valencia peanuts here, and in lots of ways. Here are some of our favorite local and not so local recipes. If you like these, you'll find lots more in "Peanut Palate Pleasers from Portales" which is available in our store for only $10.00.

Mexican Peanuts

1 crushed clove garlic 1 Tbs. peanut oil 1 lb. Roasted unsalted Valencia Peanuts 1/2 tsp. salt 1 Tbs. Chile powder 1 tsp. cayenne powder 1/4 tsp. dried cilantro (optional) 1 tsp lemon juice

Sauté garlic in peanut oil. Stir in the remaining ingredients. Cook for about two minutes in the open skillet at medium heat. As soon as they are cool enough to eat, they may be served. They keep well so they may be served later when they are cool. Like'em HOT? Increase the Chile powder and cayenne powder!

Sugar Coated Peanuts

2 cups raw Valencia peanuts 1 cup sugar 1/2 cup water a few drops of red food coloring (optional)

Place all ingredients in a saucepan. Boil slowly until all moisture is gone, stirring frequently. Pour onto a baking sheet until cooled.

Peanut Butter Cookies

2 1/2 cups all-purpose flour 1 1/2 tsp. baking soda 1/2 tsp salt 1 cup butter or margarine 1 cup Valencia Peanut Butter 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 1 tsp. vanilla

Preheat oven to 375-degrees: In a large mixer bowl, beat butter for about 30- seconds; add sugars (both) and beat until fluffy. Add eggs and vanilla and mix well. Sift together flour, soda and salt; add to mixer bowl and beat until well combined. Shape dough into one-inch balls and roll in granulated sugar. Place about two inches apart on a greased cookie sheet, and lightly crisscross with the tines of a fork. Bake for about 10 minutes. Makes 7-8 dozen

Peanut Brittle

1 1/2 cups sugar 1 cup white corn syrup 2 cups raw Valencia peanuts 3 tsp. baking soda 1/2 tsp salt 1 Tbs. butter 1 tsp. vanilla

In a large heavy skillet over medium heat, stirring frequently, heat sugar, corn syrup and peanuts until the mixture starts turning brown and will spin a thread. Remove from heat and add soda, salt, butter and vanilla. Pour out as thin as possible on a well greased baking sheet. When completely cool, break into serving pieces.

Peanut Butter Balls (no cooking)

1 cup Valencia peanut butter
1 cup honey
1 cup powdered Milk
1 tsp. vanilla
Chopped, salted Valencia nuts

Mix first four ingredients and form into 1 1/2 inch balls. Roll in chopped, salted nuts. If ball is too sticky, add more powdered milk. Other optional ingredients: raisins, coconut, chocolate chips. Store in refrigerator.

Fried Peanut Butter and Banana Sandwich

1 small ripe banana
2 slices white bread
3 tbs. Valencia peanut butter
2 tbs. butter

In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.

Makes 1 sandwich.

Peanut Butter-Banana Shake

1 small ripe banana, broken in chunks
1 1/2-cups cold milk
1/4 cup smooth Valencia peanut butter
2 tsp. sugar (optional)
1/2 tsp. vanilla
Dash of nutmeg (optional)

In blender or food processor whirl all ingredients except nutmeg until smooth and frothy. Or mash banana in bowl; blend in peanut butter and sugar; stir or whisk in milk and vanilla until smooth. Pour into glasses; sprinkle with nutmeg. Makes 2 servings.

Variation: Peanut Butter'n Jelly Shake

In blender or food processor whirl together 1 cup each cold milk and vanilla ice cream and 2 tbs. each smooth peanut better and jelly until blended. Makes 2 servings.

Peanut Butter Popcorn

12 cups (1 microwave bag or 1/2 cup un-popped) popped popcorn
1 1/2 cups sliced almonds
1 teaspoon butter
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup Valencia peanut butter
1 teaspoon vanilla

In a large roasting pan combine popcorn and nuts. Keep warm in a 250°F oven. Butter sides of a heavy 1 1/2 quart saucepan. Combine sugar, honey and corn syrup in pan. Bring mixture to a boil, stirring constantly. Boil for 2 minutes; remove from heat and stir in peanut butter and vanilla. Immediately pour over popcorn mixture and stir to coat well. Cool; break into pieces and store in a plastic zip-top bag.

Makes about 3 quarts

Choco Butter Combos

1 cup of Valencia peanut butter
1/2 cup of butter
3 cups of confectioners' sugar
5 dozen small pretzel twists (about 3 cups)
1 1/2 cups of milk chocolate chips
1 tablespoon of vegetable oil

Using a hand mixer beat the peanut butter and butter together until smooth. Mix in the sugar until well combined. Shape the mixture into 1 inch balls, press one onto each pretzel twist. Do this for all the twists. Place on waxed paper lined baking sheets. Refrigerate until the peanut butter mixture is firm to the touch, this should take about an hour.

In a heavy bowl or heavy saucepan, melt the chocolate chips and oil together. Dip the peanut butter ball into chocolate. Place back onto the prepared baking sheets with the pretzel side down. Refrigerate for about 30 minute more before serving. These goodies should be stored in the refrigerator.

Chocolate Nut Chews

1 1/2 c Sugar
1/4 c Cocoa
1/2 c evaporated milk
1/3 c Butter
1/3 c Valencia Peanut butter
1 tsp. Vanilla
1 1/2 c Quick rolled oats
1/2 c Salted peanuts

Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over top. Boil and stir 2 minutes more. Remove from heat. Stir in until melted the peanut butter; add the vanilla, uncooked quick rolled oats and nuts. With 2 teaspoons, drop on waxed paper. Let stand until set. Makes 36 chews.

Chocolate Peanut Butter Pie

1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust 1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk) 1/4 cup creamy peanut butter 1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

Preparation Time: 5 minutes
Chilling Time: 6 hours
Makes one pie

1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers

Chicken in Peanut Butter Sauce

1/2 cup soy sauce 1 tsp. sugar 1/4 tsp. cayenne pepper 1/4 cup hot water 1/2 cup chunky Valencia peanut butter 1 clove garlic, minced Juice of 1 lemon 6 boneless, skinless chicken breasts halves

Combine all ingredients except chicken breasts in a saucepan. Cook and stir until blended and bubbly. Remove from heat. Cut chicken into 1-inch chunks. Place in a bowl and cover with half the sauce. Cover and chill at least 1 hour. Put chicken on skewers. Grill over hot charcoal until cooked through, about 7 minutes, basting with remaining sauce.

Makes 6 servings.

Deviled Peanuts

Valencia Peanuts
Oil
Salt and paprika, or
Cayenne pepper
Method:

Blanch the peanuts in boiling water, then dry in a warm oven. When dry, heat 1 teaspoon of oil in a fry pan over low heat (don't allow the oil to smoke!) Add sufficient peanuts to make a single layer in the fry pan and cook them over low heat, stirring constantly until the nuts are evenly-colored (don't allow them to brown) Drain the nuts on unglazed paper and while they're still hot, sprinkle them generously with salt and paprika, or cayenne pepper. Tip: If you want to store your deviled nuts, allow them to cool before doing so. You can repeat the process outlined above until you've obtained the required quantity.

10 Minute Peanut Brittle
Quick and Easy!!

1 cup sugar 1/2 cup corn syrup 1/8 tsp. salt 1 1/2 cups Valencia roasted, salted peanuts 1 Tbs.. margarine 1 tsp. vanilla 1 tsp. baking soda

Combine sugar, syrup and salt in a 2 quart glass bowl. Microwave on high 5-6 minutes (covered). Stir in Peanuts. Microwave on High 4-5 minutes, stirring after 3 minutes, until syrup and peanuts are lightly browned. Stir in margarine, vanilla, and soda until light and foamy. Spread to 1/4 inch thickness on a well-buttered cookie sheet. Once it hardens, break into serving pieces and enjoy!

Preparation Time: 10 minutes

Liberian Pineapple Nut Bread

Yield: 1 loaf

2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup wheat bran
2 eggs, beaten
3/4 cup crushed pineapple, drained
1/2 cup chopped Valencia roasted peanuts or walnuts

Sift the flour, baking powder, baking soda, and salt into a large bowl. Mix in the wheat bran. Add the eggs, pineapple, and 1/4 cup of the nuts. Mix together thoroughly. Pour the batter into a greased loaf pan. Bakefor 1 hour, or until a toothpick or tester inserted in the middle of the loaf comes out clean. Sprinkle with the remaining chopped peanuts or walnuts.

Peanut Butter Bread

1 1/4 c -Water 3 c White Bread Flour 1/2 tsp. Salt 1/4 c Brown Sugar 1/2 c Valencia Peanut Butter 2 tsp. Active Dry Yeast

Yield: 1 loaf

The dough tends to be quite stiff, so watch it closely and add a bit more water if your machine is laboring too much. Hope you like it as much as we do.

Peanut Butter Chocolate Pie

Yield: 10 Servings

--------------------------CRUST--------------------------------
1 c Graham wafer crumbs
1/4 c Granulated sugar
1/4 c Butter, melted

-------------------------FILLING-------------------------------
12 oz Cream cheese
12 oz Valencia Peanut Butter
1 c Granulated sugar
1 c Whipping cream

-------------------------TOPPING-------------------------------
1/2 c Granulated sugar
1/2 c Whipping cream
1 t Vanilla
4 oz Semi-sweet chocolate
4 T Butter

To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 9-inch springform pan. Bake crust in a 350F oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight.

Pasta Peanut Stir-Fry

Yield: 4 Servings

1 lb Linguine or Spaghetti -OR Thin Spaghetti - uncooked
1 tsp. Vegetable oil
4 medium Carrots; cut julienne
1/2 tsp Hot red pepper flakes
1 bn Scallions
- sliced diagonally
- into 1/2-inch lengths
1 lg Cucumber
- peeled, cut julienne

---------------------------SAUCE--------------------------------
3 Tbs. Smooth Valencia peanut butter
1/3 c Lime juice
1/4 c Low-sodium soy sauce
1/4 c Low-sodium chicken broth
- (defatted)
Black pepper to taste

Prepare pasta according to package directions; drain and transfer to a serving bowl. Warm 1 teaspoon vegetable oil in a large non-stick wok or skillet over high heat. Add the carrots and stir-fry for 2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and scallions to the wok or skillet. Stir-fry for 2 minutes. Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the vegetables over pasta. Toss well and serve immediately.

Peanut Butter Biscotti

2 1/2 cups whole-wheat flour
2 1/2cups unbleached all purpose flour
1 teaspoon baking soda
1 egg
1/2 cup oil
1 cup crunchy Valencia peanut butter
2 teaspoons vanilla
water
1 cup carob chips (optional, but I think they're yummy!)

Combine the flours and baking soda in a bowl and stir with a whisk. Add egg, oil, peanut butter, and vanilla and stir with a wooden spoon until lumpy. (Yum!) Add carob chips. Slowly add cold water 1 teaspoon at a time until a stiff dough forms. Do not over mix. After that, lick the wooden spoon clean!
Form dough into logs 2 inches in diameter. Place on lightly greased baking sheets and flatten logs to 1 inch high and about 6 to 7 inches long. (Have a human help you with the measurements) Bake at 325° Fahrenheit for 30 minutes. Remove from oven and cool for 20 minutes. Always be careful with heat! You can burn your paws. So always have a friend handy!( Preferably a human because they have thumbs!)

With a serrated knife, cut logs int0 3-inch slices. (Have a human do that part.) Return slices to cookie sheet and bake at t 325° Fahrenheit for 20 minutes, or until golden. Cool and store in airtight tins or plastic bags ( If I don't eat them all first!)
No Bake Peanut Butter Oatmeal Cookies

Serves/Makes:4 dozen

2 cups (475 ml) sugar
1/2 cup (125 ml) cocoa
1/2 cup (125 ml) butter
1/2 cup (125 ml) milk
1/2 cup (125 ml) Valencia peanut butter
3 cups (700 ml) oatmeal
1 tbs (15 ml) vanilla

Mix sugar, cocoa, butter and milk in saucepan, boil one minute. Blend in peanut butter, oatmeal and vanilla. Stir well. Drop by tsp on wax paper.
Allow to cool completely.

Peanut Butter Cake

Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.

Peanut Butter Chocolate Rice Crispie Treats

2 c Sugar 2 c Corn syrup 18 oz Valencia Peanut butter 8 c Rice Krispies 6 oz Butterscotch morsels 6 oz Semi-sweet chocolate chips

Yield: 60 Servings

Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch
pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature.

Peanut Quick Bread

2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1/4 to 1/2 cup of sugar
1 1/4 cups milk
2 tablespoons fat (you can use oil if you prefer)
1 egg
1 cup chopped Valencia peanuts

Sift the dry ingredients together. Work the fat (or oil) into the mixture. Beat the egg with the milk, and stir into the mixture. Finally, add the chopped peanuts to the mix and blend everything together. Pour the mix into a lightly greased loaf pan and bake in a moderate oven (350o F or 180o C) for about an hour.

Tip: You can also try these exciting variants:

Peanut-Prune Bread
Add 1/2 to 2/3 of a cup of chopped prunes to the milk and egg mixture and let it stand for a few minutes before adding it to the bread mix (if you try this variant, you should also sift 1/2 teaspoon of bicarbonate of soda with the dry ingredients)

Peanut-Orange Bread
Mix in 1/2 cup of orange marmalade with the milk and egg

Peanut-Banana Bread
Mix 1/2 cup of mashed bananas with the beaten egg and milk

Curried Eggs With Peanut Rice

Ingredients for Egg Curry:
6 hard-boiled eggs
1 level tablespoon of butter
1 small apple, diced
1 small onion, sliced thinly
1 rounded dessertspoon of curry powder
1 rounded tablespoon plain flour
3/4 pint (about 400ml) milk
1 small banana, sliced
Handful of raisins or sultanas (optional)
Juice of half a lemon
Salt and pepper to taste

Ingredients for Peanut Rice:
2 cups of freshly-cooked rice
1 dessertspoon of chopped parsley
1 tablespoon of toasted Valencia peanuts
1 tablespoon of butter

Melt the butter in a saucepan and add the diced onion and apple. Fry them, stirring well, until they're golden brown.  Add the curry powder, flour, salt and pepper and stir the mix until smooth - then cook it for about a minute . Add the milk and stir until the sauce boils and thickens - then add in the raisins, bananas and lemon juice, cover and simmer for about 20 minutes . Cut the eggs in half lengthwise and add them to the curry sauce. Heat the eggs in the sauce gently (to avoid breaking them up too much).
While the eggs are reheating, add the butter, chopped parsley and toasted peanuts to the well-drained rice, and toss them over heat until they're well-mixed . Make a nest of the rice on a hot dish and spoon the curried eggs into the center. Serve garnished with lemon and parsley.

Tip: Egg curries are usually delicately flavored and this one is mild. However, if you prefer an even milder curry (or a stronger one), just vary the amount of curry powder you use.

Peanut Chile Sauce

Yield: 1 Servings

1 ea Green Serrano Chile, seeds
1 x Removed, roasted and peeled
1/4 t Piquins, or crushed red
1 x Pepper, seeds included
2 ea Scallions, chopped,
1 x White part only
2 ea Cloves garlic, minced
1/4 t Ginger, minced
1/2 t Peanut oil
1/2 c Broth
1/2 t Soy sauce
1 t Dark brown sugar
1 x Juice of 1/2 lime
1/4 c Valencia Peanut butter

Sauté the green onion, garlic and ginger in the oil, 3 to 4 minutes, until soft but not browned. (I used the micro.) Add the stock and bring to a boil. Reduce heat and stir in the remaining ingredients. Simmer until thickened 5 minutes in micro, or 10 on stove).

Saus Kacang (Mild Peanut Sauce)

Yield: 2 servings

6 Tbs. Valencia Peanut butter (90ml)
1 c Water (250ml)
3/4 tsp. Garlic salt (4ml)
2 tsp. Palm sugar (10ml)
2 Tbs. Dark soy sauce (30ml)
Lemon juice to taste
1/2 tsp. Shrimp paste (2ml)
Coconut milk for thinning

Put peanut butter and water in a saucepan and stir over gentle heat until mixed. Remove from heat and add all other ingredients. It will be necessary to add some coconut milk to make the paste a thick, pouring consistency. Check seasonings and serve.

Pumpkin Peanut Butter Soup

1 1/2 pounds yams or sweet potatoes 6 tablespoons butter 2 tablespoons minced shallots 4 cups canned solid pack pumpkin 8 cups chicken broth 1 cup unsalted Valencia old fashioned style peanut butter 2 teaspoons coarse grained mustard 1/2 teaspoon freshly grated nutmeg salt and freshly ground pepper chopped roasted unsalted peanuts snipped fresh chives

Preheat oven to 350F. Place yams on baking sheet and bake until knife pierces centers easily, about 1-hour. Cool yams; peel. Puree in processor. Melt butter in a heavy large pot over medium heat. Add shallots and sauté 2 minutes. Mix in 2 cups yam puree (reserve any remainder for another use) and pumpkin. Mix in stock alternately with peanut butter, stirring until smooth. Simmer until thickened, stirring occasionally, about 25 minutes. Stir in mustard and nutmeg. Season with salt and pepper. Garnish with nuts and chives.

Doggy Bone Treats

1 3/4 C whole wheat flour 1 1/4 C oatmeal 2 T vegetable oil 1 C warm water 1/3 C Valencia peanut butter

Preheat oven to 300°F

Mix the dry ingredients together. Mix water and peanut butter together then blend into dry ingredients until you get a firm dough. Blend both mixtures until a firm dough is achieved. Shape dough into an oblong roll, wrap in plastic wrap, and chill for an hour. Lightly greased two baking sheet. Slice roll into 1/2 inch slices, place on baking pan and bake for about 50 minutes or until lightly browned. Cool completely before giving them to your furry friends.