Peanut Butter Glaze Food

GLAZED PEANUT BUTTER BARS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned. , For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting.

PEANUT BUTTER SAUCE

Steps:

• In a small saucepan, combine ingredients; cook over medium heat, stirring, until melted and incorporated, about 4 minutes. Continue cooking until sauce is smooth and sugar has dissolved; remove from heat. Avoid cooking too long or sauce will become very thick. Cool sauce slightly before using, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

PEANUT BUTTER FROSTING WITHOUT POWDERED SUGAR

Steps:

• Whip cream cheese, peanut butter, and honey together in a mixing bowl until light and fluffy. Fold in whipped topping.

PEANUT BUTTER GLAZE

Steps:

• Stir together the water, sugar, and peanut butter until smooth.

PEANUT BUTTER GLAZED POPCORN

Steps:

• HEAT oven to 300 degrees F. Spray rimmed baking sheet with no-stick cooking spray.
• PLACE popped popcorn in a very large bowl or Dutch oven.
• COMBINE peanut butter, corn syrup, butter and salt in a medium saucepan over medium heat, stirring constantly, until mixture begins to boil. Remove from heat, add vanilla and stir to combine.
• POUR warm peanut butter mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated with peanut butter mixture, spread evenly on prepared baking sheet.
• BAKE 20 to 25 minutes, stirring occasionally. Remove from oven and allow to cool. May be stored in airtight container for up to one week.

PEANUT BUTTER GLAZE

Steps:

• Combine powdered sugar, peanut butter and milk in a medium mixing bowl and beat with an electric hand mixer on low-to-medium speed until all ingredients are combined. Add a generous pinch of salt, if desired, to really play up the peanut butter flavor.
• Continue mixing at medium speed 1-2 minutes more, until mixture is smooth and desired texture is achieved.

PEANUT BUTTER CRACKERS WITH GLAZED GRAPES

Steps:

• Pulse both flours, the oats, brown sugar and fine salt in a food processor until combined. Add the butter and pulse until the mixture looks like wet sand. Add the peanuts, peanut butter and milk and pulse until the mixture clumps together. Turn the dough out onto a lightly floured surface, form into a ball and knead 4 or 5 times. Roll into a 12-inch-long log, about 1 inch in diameter. Wrap in plastic wrap and refrigerate until firm, about 2 hours. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Slice the dough into 1/4 -inch-thick rounds and arrange 1 inch apart on the prepared baking sheets. Bake until golden, 10 to 12 minutes. Transfer the baking sheets to racks and let the crackers cool.
• Meanwhile, make the glazed grapes: Cook the granulated sugar, wine and thyme in a small saucepan over medium heat until syrupy, 10 to 12 minutes. Discard the thyme and add the grapes and kosher salt; stir to coat and cook 1 more minute. Remove from the heat and let cool. Spread each cracker with cheese and top with a glazed grape. Season with pepper, if desired. Photograph by Kana Okada

PEANUT BUTTER GLAZED HAM

Steps:

• Position oven rack in the lower third of your oven. Preheat oven to 325 degrees F.
• Place ham on a roasting rack in a roasting pan. Place the pan in the oven and roast the ham for 20 minutes per pound. If the ham begins to burn, cover loosely with foil.
• At the end of the cooking time, in a blender or food processor, combine the broth, peanut butter, honey, chopped garlic and soy sauce. Slather the glaze all over the ham and cook an additional 20 minutes.
• Remove the ham from the oven and allow it to sit for about 15 minutes before carving.

CHOCOLATE PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE

Steps:

• For Crust:.
• Dump prepared pie crusts into a gallon size Ziploc bag and crush until it is all crumbs.
• Add melted butter and mix thoroughly until all crumbs are moistened.
• Press into bottom and up sides of a 9" fluted tart pan with removable bottom.
• Bake crust in 350°F oven for 10 minutes.
• For Filling:.
• Stir 1/3 cup brown sugar, 3 Tbs cream, and butter in medium sauce pan over medium heat until sugar dissolves. Cool completely.
• Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
• Using electric mixer, beat remaining 2 Tbsp brown sugar and 1/4 cream in another medium bowl until peaks form. Fold into peanut butter mixture.
• Transfer to crust and smooth top with spatula.
• Chill until set, about 3 hours.
• For Caramel-Peanut Glaze:.
• Stir brown sugar, butter, 1/4 cup water, 2 Tbs cream, and corn syrup in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F (about 7 minutes). Remove from heat.
• Stir in remaining 2 Tbsp cream and 3/4 cup of peanuts.
• Cool just to lukewarm (about 15 minutes), then pour glaze atop filling, smoothing with a spatula.
• Melt chocolate chips and pour into a Ziploc bag. Cut a small piece off one corner of the bag and drizzle the chocolate onto the tart in a spiral pattern, starting in the center. You should still have some chocolate left over.
• Using a knife, trace a line from the center of the tart to the edge 8 times, spacing evenly. In between those line, trace lines from the edge of the tart to the center. You should have 16 lines total, resulting in a web pattern (see picture).
• Using remaining melted chocolate, trace the lines of the "web" near the center of the tart to create a flower-like pattern. Pipe some chocolate in the center as well for the middle of the flower (see picture).
• Fill "petals" of the flower with chopped peanuts (you will probably not use all of the rest).
• Chill tart until set (about 30 minutes). Cut into wedges and serve.
• Note: Can be made up to 1 day ahead. Keep chilled.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE

Steps:

• For crust:
• Blend first 3 ingredients in processor to combine. Add butter; using on/off turns, cut in until coarse meal forms. Add egg yolk, cream, and vanilla extract; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch fluted tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce dough all over with fork; freeze 15 minutes.
• Bake crust until golden brown, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• For filling:
• Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan over medium heat until sugar dissolves. Cool completely.
• Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
• Using electric mixer, beat remaining 2 tablespoons brown sugar and 1/4 cup cream in another medium bowl until peaks form. Fold into peanut butter mixture. Transfer to crust; smooth top with spatula. Chill until set, about 3 hours.
• For caramel-peanut glaze:
• Stir brown sugar, butter, 1/4 cup water, 2 tablespoons cream, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F, about 7 minutes. Remove from heat. Stir in remaining 2 tablespoons cream and peanuts. Cool just to lukewarm, about 15 minutes.
• Pour glaze atop filling, smoothing with spatula. Chill tart until set, about 30 minutes. (Can be made 1 day ahead. Keep chilled.) Cut into wedges and serve.