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Peanut Butter in a Cheese Shop?
September 16, 2006
One of our newest products is Cream-Nut Natural Peanut Butter. Whhaaatt? Peanut butter in a cheese shop? We are not suggesting peanut butter as a cheese condiment, but it is versatile. When I was growing up peanut butter was often paired with honey for a sandwich (keep in mind that the Foster’s are beekeepers), but my father, Charles Wilson, still loves it best on pancakes and waffles. And I will let you in on a little secret, for lunch, Luan eats far more peanut putter than cheese (she swears by peanut butter, cheddar, and salsa sandwiches).
For me, it is hard to beat a peanut butter-chocolate chip cookie made with peanut butter, fresh roasted peanuts (I buy raw peanuts and roast them at home) and chopped Felchlin Grand Cru couverture (Swiss dark chocolate). For a cookie this grand, a superior peanut butter makes all the difference and Cream-Nut Natural Peanut Butter is a great choice.
Whether in a cookie, on a saltine, or in a sandwich, Cream-Nut is a peanut butter lover’s peanut butter. Made by the Koeze Company, a third-generation family owned business in Grand Rapids, Michigan, Cream-Nut is a simple old fashioned product—nothing about this peanut butter or its recipe has changed in 80 years (check the label).
Two things make Cream-Nut special. First, they use a vintage grinder. Because of the limited capacity of the old grinder, Jeff Koeze (the founder’s grandson) is forced to slow down the process and work in small batches. Second, very very good Virginia peanuts are roasted to a rich dark color, then coarsely ground. They add nothing more than a pinch of salt.
Drop by the shop for a taste of a classic peanut butter.
Comments
Kathleen says:
This sounds great! Though it might be awhile before I try the peanut butter/cheddar/salsa sandwich. Could you post the peanut butter cookie recipe you use? I have some cookie lovers here who'd love to try them! Thanks...
Tim says:
Kathleen--here's my recipe based on a version from the Nestle's Tollhouse Best Loved Cookies book.
Ultimate Chunky Chocolate Chip Peanut Butter Cookies
1 ¼ C. flour
½ tsp. baking soda
½ tsp. salt
½ tsp ground cinnamon
½ C. butter (one stick at room temp)
1/3 C. sugar
1/3 C. packed brown sugar
½ C. Cream-Nut Natural Peanut Butter
1 egg (at room temp)
1 tsp. vanilla
1 -1 ½ cups chopped Felchlin Grand Cru Couverture, chopped in chunks of about ½ to 3/4 inches
½ C. coarsely chopped peanuts, fresh roasted peanuts.
Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, sugars, and peanut butter in a large bowl until creamy. Beat in egg and vanilla. Gradually mix in flour (I do this by hand). Stir in chocolate and peanuts.
Drop dough in small golf-ball-sized balls onto ungreased baking sheet. Press down to flatten into small circles.
Bake in preheated 375º oven for 7 to 10 minutes or until edges are set but centers are still soft. Do not over bake. I tend to pull the cookie on the shorter time (in my oven around 8 minutes)—there is enough residual heat in the cookie for it to finish baking on the wire rack. Let cool for as long as you can stand it.
Enjoy!
Roasting the Peanuts
Okay—you can used store bought roasted peanuts, but I prefer raw organic peanuts that I roast myself. Spread the peanuts in on a rimmed baking sheet and roast in a 300º oven for about 20-30 minutes. Watch the peanuts carefully, you will need to shake the pan or stir the peas to keep them from scorching. Allow peanuts to cool completely before using in the cookies.
Grace Wilson says:
I made them to take to my cookie lovers at the Church Office last week and they loved them. The only thing I was missing was some of that fantastic choclate from your shop.
