Healthy Cookie Recipes

January 14, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Cookie Recipes. Find some Delicious and Healthy Cookie Recipes with recipes including No-Sugar-Added Oatmeal Cookies, Italian Lemon Cookies, and Flourless Chocolate Cookies. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Cookie Recipes
Find healthy, delicious cookie recipes including peanut butter, chocolate chip, oatmeal and sugar cookies. Healthier recipes, from the food and nutrition experts at EatingWell.

No-Sugar-Added Oatmeal Cookies
Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates………………….

Italian Lemon Cookies
These soft Italian lemon drop cookies feature both sweet and tangy flavors thanks to plenty of fresh lemon juice and a powdered sugar glaze. These easy cookies are perfect with tea and coffee and will make a great addition to your holiday cookie platter………………

Flourless Chocolate Cookies
These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor…………………

* Click the link below to get all the Healthy Cookie Recipes
http://www.eatingwell.com/recipes/18283/desserts/cookies/

Kitchen Hint of the Day!

January 14, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Using Parchment Paper…………

Lining your baking pans with parchment paper is more reliable than greasing and allows you to transfer cookies, breads and cakes without them tearing or falling apart. On a greased sheet, cookie bottoms can over-brown, but on parchment they bake perfectly. Bake on!

Kitchen Hint of the Day!

December 14, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep those Cookies fresh……………

How do you keep cookies fresh for Christmas – Store them flat in a ziptop freezer bag, with layers of parchment paper between them. That will make it easy to separate them for serving, with minimal breakage. It also makes for more organized storing in the freezer. Cookies should thaw at room temperature outside of the bag for 10-15 minutes.

Chocolate Gingerbread Cookies

December 13, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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‘Tis the Season for Chocolate Gingerbread Cookies, and they are Diabetic Friendly! To make these Cookies some of the ingredients you’ll be needing are All Purpose Flour, Unsweetened Cocoa Powder, Ground Ginger, Ground Cinnamon, Light Brown Sugar, Molasses, Egg and more! The Cookies are 59 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chocolate Gingerbread Cookies
These delightful, low-carb cookies combine spicy gingerbread with rich chocolate for a combination that’s sure to become a festive favorite. Use holiday-themed cookie cutters to create fun designs, or try our modified Chewy Chocolate Gingerbread Drops recipe for bite-sized treats.

Ingredients
2 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground black pepper
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon shortening
4 squares (1 ounce each) semisweet chocolate, melted and cooled
2 tablespoons molasses
1 egg
White decorating icing (optional)

Directions
Yield: About 2 dozen cookies
Serving size: 1 cookie

1 – Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

2 – Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

3 – Preheat oven to 350°F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

4 – Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired.

* Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies.

Nutrition Information:
Calories: 59 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/chocolate-gingerbread-cookies/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
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Kitchen Hint of the Day!

December 3, 2020 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Chill out…………..

Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. In addition, the sugar in the dough gradually absorbs liquid.

Healthy Halloween Recipes

October 28, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Halloween Recipes. Find some Spooky and Scary Healthy Halloween Recipes with recipes including Ghost Meringue Cookies, Jack-o’-Lantern Stuffed Peppers, and Pumpkin-Chocolate Cream Cake. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Halloween Recipes
Find healthy, delicious Halloween recipes, from the food and nutrition experts at EatingWell.

Ghost Meringue Cookies
These lightened-up ghostly Halloween cookies are scary cute! Serve these meringue cookies as-is for a fun Halloween treat, or use them to top a Halloween cake. When making meringues, make sure that your bowl and beaters are clean and that there is not a trace of yolk in the egg white; the smallest amount of fat will prevent the egg whites from forming meringue. Depending on the humidity in your kitchen, the baking time might vary considerably. Check to make sure your cookies are crisp throughout before removing them from the oven………………….

Jack-o’-Lantern Stuffed Peppers
Carve faces into the side of a bell pepper for a cute jack-o’-lantern you can eat too! This adorable Halloween-themed dinner is perfect for a family dinner to fuel your trick-or-treating adventure. Or serve them at a Halloween party and watch them disappear! Don’t feel like freehand-carving the faces with a knife? Try using a cookie cutter instead………………………..

Pumpkin-Chocolate Cream Cake
This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. Rather than the traditional round shape, we use a 9-by-13 pan to make a four-layer rectangular cake that looks fun and provides more layers of creamy goodness…………………………

* Click the link below to get all the Healthy Halloween Recipes
http://www.eatingwell.com/recipes/18320/holidays-occasions/halloween/

Healthy Homemade Ice Cream Recipes

May 28, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Homemade Ice Cream Recipes. Delicious and Healthy Homemade Ice Cream Recipes with recipes including Peach Ice Cream Sandwiches, Strawberry-Lime Ice Cream Pie, and Chocolate Ice Cream. As they say “You scream, I scream, We all scream for Ice Cream! So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Homemade Ice Cream Recipes
Find healthy, delicious homemade ice cream recipes including vanilla, strawberry and mango ice cream. Healthier recipes, from the food and nutrition experts at EatingWell.

Peach Ice Cream Sandwiches
This peach-studded ice cream sandwich recipe is inspired by fruit crumble. The flourless cookies have a flavor reminiscent of the topping on that quintessential summer dessert…………………………….

Strawberry-Lime Ice Cream Pie
In this healthy strawberry daiquiri-inspired ice cream pie recipe, graham crackers make an easy and tasty crust for the strawberry, rum and lime filling made with nonfat vanilla Greek yogurt. For a nonalcoholic “virgin” daiquiri pie, omit the rum……………………………………

Chocolate Ice Cream
Although most diabetic recipes call for fat-free milk, this tasty pleaser is an exception. It’s important to use whole milk so the ice cream will have enough fat for a creamy texture…………………….

* Click the link below to get all the Healthy Homemade Ice Cream Recipes
http://www.eatingwell.com/recipes/18290/desserts/frozen/homemade-ice-cream/

Chocolate Shortbread Cookies

May 7, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Just wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly!

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

 

One of America’s Favorites – Quick Bread

April 20, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Banana bread is a type of quick bread

Quick bread is any bread leavened with leavening agents other than yeast or eggs. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.

Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

“Quick bread” most probably originated in the United States at the end of the eighteenth century. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs. “Fast bread” is an alternate name.

The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial baking soda in New York, by Church and Dwight of “Arm & Hammer” fame. This development was extended in 1856 by the introduction of commercial baking powder in Massachusetts, although perhaps the best known form of baking powder is “Calumet”, first introduced in Hammond, Indiana and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names, although not within the same corporate structure.

During the American Civil War (1861–1865), the demand for portable and quickly-made food was high, while skilled labor for traditional breadmaking was scarce. This encouraged the adoption of bread which was rapidly made and leavened with baking soda, instead of yeast. The shortage of chemical leaveners in the American South during the Civil War contributed to a food crisis there.

As the Industrial Revolution accelerated, the marketing of mass-produced prepackaged foods was eased by the use of chemical leaveners, which could produce consistent products regardless of variations in source ingredients, time of year, geographical location, weather conditions, and many other factors that could cause problems with environmentally sensitive, temperamental yeast formulations. These factors were traded off against the loss of traditional yeast flavor, nutrition, and texture.

Preparing a quick bread generally involves two mixing containers. One contains all dry ingredients (including chemical leavening agents or agent) and one contains all wet ingredients (possibly including liquid ingredients that are slightly acidic in order to initiate the leavening process). In some variations, the dry ingredients are in a bowl and the wet ingredients are heated sauces in a saucepan off-heat and cooled.

During the chemical leavening process, agents (one or more food-grade chemicals—usually a weak acid and a weak base) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon dioxide, which increases the baked good’s volume and produces a porous structure and lighter texture. Yeast breads often take hours to rise, and the resulting baked good’s texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread.

Chemical leavening agents include a weak base, such as baking soda (sodium bicarbonate) plus a weak acid, such as cream of tartar, lemon juice, or cultured buttermilk, to create an acid–base reaction that releases carbon dioxide. (Quick bread leavened specifically with baking soda is often called “soda bread”.) Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react. Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless, in a commercial process, designated chemical leavening acids and bases are used to make gas production consistent and controlled. Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture. The type of bread produced varies based predominantly on the method of mixing, the major flavoring, and the ratio of liquid in the batter. Some batters are thin enough to pour, and others thick enough to mold into lumps.

There are three basic methods for making quick breads, which may combine the “rise” of the chemical leavener with advantageous “lift” from other ingredients:

* The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often the wet ingredients include beaten eggs, which have trapped air that helps the product to rise. In these recipes, the fats are liquid, such as cooking oil. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over-beaten, which would break down the egg’s lift.
* The creaming method is frequently used for cake batters. The butter and sugar are “creamed”, or beaten together until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air bubbles in the creamed butter with the rise from the chemical leaveners. Gentle folding in of the final ingredients avoids destroying these air pockets.
* The shortening method, also known as the biscuit method, is used for biscuits and sometimes scones. This method cuts solid fat (whether lard, butter, or vegetable shortening) into flour and other dry ingredients using a food processor, pastry blender, or two hand-held forks. The layering from this process gives rise and adds flakiness as the folds of fat melt during baking. This technique is said to produce “shortened” cakes and breads, regardless of whether or not the chosen fat is vegetable shortening.

Quick breads also vary widely in the consistency of their dough or batter. There are four main types of quick bread batter:

Pancake batter is made using the stirring method

* Pour batters, such as pancake batter, have a liquid to dry ratio of about 1:1 and so pours in a steady stream. Also called a “low-ratio” baked good.
* Drop batters, such as cornbread and muffin batters, have a liquid to dry ratio of about 1:2.
* Soft doughs, such as many chocolate chip cookie doughs, have a liquid to dry ratio of about 1:3. Soft doughs stick significantly to work surfaces.
* Stiff doughs, such as pie crust and sugar cookie doughs, have a liquid to dry ratio of about 1:8. Stiff doughs are easy to work in that they only minimally stick to work surfaces, including tools and hands. Also called “high-ratio” baked good.
The above are volumetric ratios and are not based on baker’s percentages or weights.

 

One of America’s Favorites – Peanut Butter

February 3, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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“Smooth” peanut butter in a jar

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is popular in many countries. The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.

Peanut butter is served as a spread on bread, toast, or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as peanut-flavored granola, smoothies, crepes, cookies, brownies, or croissants. It is similar to other nut butters such as cashew butter and almond butter.

The two main types of peanut butter are crunchy (or chunky) and smooth (or creamy). In crunchy peanut butter, some coarsely-ground peanut fragments are included to give extra texture. The peanuts in smooth peanut butter are ground uniformly, creating a creamy texture.

In the US, food regulations require that any product labelled “peanut butter” must contain at least 90% peanuts; the remaining <10% usually consists of “…salt, a sweetener, and an emulsifier or hardened vegetable oil which prevents the peanut oil from separating”. In the US, no product labelled as “peanut butter” can contain “artificial sweeteners, chemical preservatives, natural or artificial coloring additives.” Some brands of peanut butter are sold without emulsifiers that bind the peanut oils with the peanut paste, and so require stirring after separation. Most major brands of peanut butter add white sugar, but there are others that use dried cane syrup, agave syrup, or coconut palm sugar.

Organic and artisanal peanut butters are available, but their markets are small.

A tractor being used to complete the first stage of the peanut harvesting process

Production process
Planting and harvesting
Due to weather conditions, peanuts are usually planted in spring. The peanut comes from a yellow flower which bends over and infiltrates the soil after blooming and wilting, and the peanut starts to grow in the soil. Peanuts are harvested from late August to October, while the weather is clear. This weather allows for dry soil so that when picked, the soil does not stick to the stems and pods. The peanuts are then removed from vines and transported to a peanut shelling machine for mechanical drying. After cropping, the peanuts are delivered to warehouses for cleaning, where they are stored unshelled in silos.

Shelling
Shelling must be conducted carefully lest the seeds be damaged during the removal of the shell. The moisture of the unshelled peanuts is controlled to avoid excessive frangibility of the shells and kernels, which in turn, reduces the amount of dust present in the plant. After, the peanuts are sent to a series of rollers set specifically for the batch of peanuts, where they are cracked. After cracking, the peanuts go through a screening process where they are inspected for contaminants.

Roasting
The dry roasting process employs either the batch or continuous method. In the batch method, peanuts are heated in large quantities in a revolving oven at about 800 °F (427 °C). Next, the peanuts in each batch are uniformly held and roasted in the oven at 320 °F (160 °C) for about 40 to 60 minutes. This method is good to use when the peanuts differ in moisture content. In the continuous method, a hot air roaster is employed. The peanuts pass through the roaster whilst being rocked to permit even roasting. A photometer indicates the completion of dry roasting. This method is favored by large manufacturers since it can lower the rate of spoilage and requires less labor.

Cooling
After dry roasting, peanuts are removed from the oven as quickly as possible and directly placed in a blower-cooler cylinder. There are suction fans in the metal cylinder that can pull a large volume of air through, so the peanuts can be cooled more efficiently. The peanuts will not be dried out because cooling can help retain some oil and moisture. The cooling process is completed when the temperature in the cylinder reaches 86 °F (30 °C).

Blanching
After the kernels have been cooled down, the peanuts will undergo either heat blanching or water blanching to remove the remaining seed coats. Compared to heat blanching, water blanching is a new process. Water blanching first appeared in 1949.

Heat blanching
Peanuts are heated by hot air at 280 °F (138 °C) for not more than 20 minutes in order to soften and split the skins. After that, the peanuts are exposed to continuous steam in a blanching machine. The skins are then removed using either bristles or soft rubber belts. After that, these skins are separated and blown into waste bags. Meanwhile, the hearts of peanuts are segregated through inspection.

Water blanching
After the kernels are arranged in troughs, the skin of the kernel is cracked on opposite sides by rolling it through sharp stationary blades. While the skins are removed, the kernels are brought through a one-minute hot water bath and placed on a swinging pad with canvas on top. The swinging action of the pad rubs off the skins. Afterward, the blanched kernels are dried for at least six hours by hot air at 120 °F (49 °C).

After blanching, the peanuts are screened and inspected to eliminate the burnt and rotten peanuts. A blower is also used to remove light peanuts and discolored peanuts are removed using a color sorting machine.

Grinding
After blanching the peanuts are sent to grinding to be manufactured into peanut butter. The peanuts are then sent through two sizes of grinders. The first grinder produces a medium grind, and the second produces a fine grind. At this point, salt, sugar and a vegetable oil stabilizer are added to the fine grind to produce the peanut butter. This adds flavor and allows the peanut butter to stay as a homogenous mixture. Chopped peanuts may also be added at this stage to produce “chunky” peanut butter.

Packaging

A jar of commercial “creamy” peanut butter

Before packaging, the peanut butter must first be cooled in order to be sealed in jars. The mixture is pumped into a heat exchanger in order to cool it to about 120 °F (49 °C). Once cool, the peanut butter is pumped into jars and vacuum sealed. This vacuum sealing rids the container of oxygen so that oxidation cannot occur, preserving the food. The jars are then labelled and set aside until crystallization occurs. The peanut butter is then packaged into cartons distributed to retailers, where they are stored at room temperature and sold to consumers.

A 2012 article stated that “China and India are the first and second largest producers, respectively”, of peanuts. The United States of America “…is the third largest producer of peanuts (Georgia and Texas are the two major peanut-producing states)” and “more than half of the American peanut crop goes into making peanut butter.”

Nutritional profile
In a 100 gram amount, smooth peanut butter supplies 588 Calories and is composed of 50% fat, 25% protein, 20% carbohydrates (including 6% dietary fiber), and 2% water (table).

Peanut butter is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin E, pantothenic acid, niacin, and vitamin B6 (table, USDA National Nutrient Database). Also high in content are the dietary minerals manganese, magnesium, phosphorus, zinc, and copper (table). Peanut butter is a moderate source (10–19% DV) of thiamin, iron, and potassium (table).

Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic acid, 21% of total fat) and monounsaturated fats, mainly oleic acid as 47% of total fat, and polyunsaturated fat (28% of total fat), primarily as linoleic acid).

Peanut allergy
For people with a peanut allergy, peanut butter can cause a variety of possible allergic reactions, including life-threatening anaphylaxis. This potential effect has led to banning peanut butter, among other common foods, in some schools.

Symptoms
* Shortness of breath
* Wheezing
* Tightening of the throat
* Itching
* Skin reactions such as hives and swelling
* Digestive problems

Peanut butter cookies, a popular type of cookie made from peanut butter and other ingredients

As an ingredient
Peanut butter is included as an ingredient in many recipes: peanut butter and jelly sandwiches, peanut butter cookies, and candies where peanut is the main flavor, such as Reese’s Pieces, or various peanut butter and chocolate treats, such as Reese’s Peanut Butter Cups and the Crispy Crunch candy bar.

Peanut butter’s flavor combines well with other flavors, such as oatmeal, cheese, cured meats, savory sauces, and various types of breads and crackers. The creamy or crunchy, fatty, salty taste pairs very well with complementary soft and sweet ingredients like fruit preserves, bananas, apples, and honey. The taste can also be enhanced by similarly salty things like bacon (see peanut butter, banana and bacon sandwich), especially if the peanut butter has added sweetness.

One snack for children is called “Ants on a Log”, with a celery stick acting as the “log”. The groove in the celery stick is filled with peanut butter and raisins arranged in a row along the top are “ants”.

Plumpy’nut is a peanut butter-based food used to fight malnutrition in famine-stricken countries. A single pack contains 500 calories, can be stored unrefrigerated for 2 years, and requires no cooking or preparation.

As animal food
Peanut butter inside a hollow chew toy is a method to occupy a dog with a favored treat. A common outdoor bird feeder is a coating of peanut butter on a pine cone with an overlying layer of birdseed.

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