Through the wall

I have finally reached that point where I feel like I will finish this e-Portfolio. What a huge thing to undertake, but knowing that so many other students have done this, I had to believe it was possible. I have 13 Competencies submitted and passed, and now have to complete one final Competency, the Intro, Philosophy and Conclusion. Four students in my class have finished as of today.

So, on to the more serious stuff. Baking cookies. I’ve decided to bake some peanut butter cookies using peanut flour. These are gluten free, but I’m using eggs and butter this time. The recipe is a creation of Zoe Francois from

And here they are. These cookies turned out a little dense, chewy, and not overly sweet, but very good–and with the peanut butter and peanut flour, they’re high in protein…and fat and calories, too. A glass of milk is a must with these cookies. I didn’t like these cookies enough, so I do not plan to make this recipe again.

Peanut, peanut butter…and chocolate

I found a recipe box at a local thrift shop a while back and it was jam packed with handwritten recipes. This cook, or the family she cooked for, must have loved peanut butter. Combined with my recipes that call for peanut butter, I have several to choose from. There are recipes for peanut butter bars, cookies, fudge, a peanut butter loaf and a peanut butter pie.

Cafeteria Peanut Butter Bars is a recipe from the local elementary school cafeteria. My mom was a cafeteria worker and she used to bring leftover bars home; I can still remember the taste. The peanut butter is not too overpowering and the texture is dense. This recipe was reduced so you don’t have to make a recipe that would serve an entire elementary school. I added a USDA recipe variation from NFSMI where you can find recipes for the stuff they serve in school cafeterias. There is also a lower fat version.

Aunt Bessie’s Chocolate Peanut Butter Fudge is another memorable treat. She would make this fudge when she was visiting from back east.

The Peanut Butter Snack Loaf uses a biscuit mix that can be substituted with the new Betty Crocker gluten-free mix or Bette Hagman’s gluten-free pancake and waffle mix.

SunButter can also be used as a substitute for peanut butter and anything that calls for 2 cups of flour or less can easily be converted to gluten-free with a basic gluten-free flour blend.

To print the recipes : PeanutButterRecipes

Can’t get enough peanut butter? More peanut and peanut butter recipes from USDA, archived at University of Michigan.