November is a month of many celebrations. Some students were reciting quotes from the movie "V for Vendetta" for Guy Fawkes Day, some are busy growing their ‘staches for Movember and many more are looking forward to stuffing their faces on Turkey Day next week. However, there is only one holiday that pays homage to the admirers of the creamy spread – peanut butter. Not to be confused with National Peanut Day, (Jan. 2), or National Peanut Month, (March), or National Peanut Butter and Jelly Day, (April 2), November represents Peanut Butter Lover's Month, which can be celebrated in a variety of ways.
This holiday commemorates the leading use of peanuts, which are consumed by 89 percent of households in the U.S. Peanuts and peanut butter are used in a variety of recipes as a snack, dessert, or ingredient in a meal, according to the National Peanut Board. However, most students at Ball State University seem to enjoy peanut butter in its traditional form.
"The classic peanut butter and jelly is a best seller," Lucas Miller, manager of Menu Development at Ball State University said. "It's a nice comfort food that people like."
The only change that has been made to the sandwich in University Dining is the introduction of the Triple Decker, which contains three slices of bread instead of two. Miller said he doesn't try to change the use too drastically.
"You don't want to mess with people's peanut butter."
Brief Peanut History
The name "peanut" is actually a misnomer: the peanut is not a nut at all but a legume related to beans and lentils, according to the National Peanut Board. The plant was originally grown in South America and was used during 1500 B.C. by the Incas in Peru as offerings to mummies. In the U.S., peanuts were used for food and a substitute for cocoa in the 1800s. Soldiers on both sides of the Civil War turned to peanuts for food and after the war, street vendors sold roasted peanuts at baseball games and circuses, according to the National Peanut Board.
There are several different people who are suspected of manufacturing the first peanut butter, but Dr. John Harvey Kellogg of Battle Creek, Mich. patented the butter-like substance in 1985.
Dr. George Washington Carver, considered to be the "father of the peanut industry," developed 300 other uses of peanuts and improved peanut horticulture from his research at the Tuskegee Institute in Alabama in 1903, according to peanutbutterlovers.com.
Swift and Company developed the brand of peanut butter, now known as Peter Pan in 1928, and the Skippy brand from Joseph L. Rosefield was produced the following year. In 1958, Jif peanut butter was produced and has since become the "No 1 peanut butter that choosy moms choose."
Growing, growing, gone
Peanuts in the U.S. are usually planted in April and May after the last frost. They form a green, oval-leafed plant which can be up to 18 inches tall with small yellow flowers. After about five months the peanuts are ready for harvesting. The peanuts are dug from the ground and are left to dry in the sun for about three days before being collected, shelled, inspected and finally shipped to manufacturers, according to the National Peanut Board.
Once the peanuts reach the manufacturers they are cleaned, roasted and cooked for about 15 minutes. They are then blanched, which means the skins are removed. Vegetable oil, salt and sometimes a sweetener are added to the peanuts before they are ground up into the creamy mixture and officially become peanut butter, according to "Peanut Butter" by Arlene Erlbach.
Ball State University faculty and students share their favorite peanut butter recipes.
Ball State graduate Whitney Holowell said she prefers eating peanut butter on top of her pancakes or copying a recipe from her grandfather, who mixes peanut butter and syrup and spreads it on bread. Here is a similar recipe from Cooks.com called "Peanut Butter French Sandwiches."
What you'll need:
3 eggs, beaten
2 tbsp. milk
1/4 tsp. salt
1/2 c. peanut butter
2 tbsp. honey or syrup
8 slices of white bread
2 tbsp. butter
Pancake syrup
Directions: Combine eggs, milk and salt in a medium bowl and set aside. Mix peanut butter and honey or syrup spread on four slices of bread. Top each with second slice to make a sandwich and cut in half. Melt butter on griddle over hot fire. Dip each sandwich in egg mixture and place on griddle or pan. Brown on both sides and serve hot with your favorite syrup or sprinkle sandwiches with confectioners' sugar.
"Heart Attack on a Plate" frozen peanut butter and candied bacon pie recipe (makes 8 servings), from Lucas Miller.
"It sounds strange, but it was really good. This was made for a holiday cooking class for faculty and staff," Miller said. "One spoonful is like an entire day's worth of calories."
What you'll need:
8 slices Bacon
¾ Cup Sugar
1/8 tsp Cinnamon
1 packages Chocolate wafers, finely ground
¾ stick Butter, melted
1 Cup Milk
1 Cup Creamy peanut butter (do not use the natural type that separates)
½ tsp Vanilla extract
1 ¼ Cup Heavy cream
1/3 Cup Roasted peanuts, chopped
Directions:
1. Cook bacon in a 12-inch skillet over medium heat. Turning once, until lightly browned on edges but still flexible, 5 to 6 minutes. Transfer to paper towel to drain.
2. Pour off fat from skillet and arrange bacon in one layer. Sprinkle ¼ cup of sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs until sugar has dissolved and then caramelized and coats bacon, 8 to 10 minutes. Transfer bacon with tongs to a cutting board to cool. When the pie cools cut 8 slices in half. Then chop ½ of the slices into small pieces reserving 8 ½ slice size pieces for garnishes.
3. Stir together the ground chocolate wafers and melted butter. Use a 10 in. pie pan press the mixture into the bottom of the pan and up the sides. Place in freezer to chill. (Feel free to substitute an already made chocolate or graham cracker pie crust).
4. Heat the remaining ½ cup of sugar and milk in a small saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well. Transfer to a bowl and cool completely, stirring occasionally.
5. Beat cream with an electric mixture until it just holds stiff peaks then fold into cooled peanut butter mixture with peanuts and chopped bacon. Transfer to the shells, smoothing top. Place one piece of bacon slice on each serving.
6. Cover with plastic wrap and place the dessert in a freezer for up to 5 hours. Let pie soften slightly in a refrigerator for 30 minutes before serving.
"Indonesian Satay Sauce" from Gerri Airriess. The ‘peanut sauce' recipe is from her mother-in-law who lived in Singapore. The sauce is used commonly in Indonesian and Thai cooking.
What you'll need:
1 cup peanut butter (smooth or creamy)
2 cloves garlic, chopped fine
1 T. vegetable oil
1 red chili, finely sliced or 2 t. of red chili paste
2 T. brown sugar
¼ cup soy sauce
1 cup water or 1 cup coconut milk
1 lime, juiced
Directions: In saucepan, heat oil on medium heat and sauté garlic and chili for one minute. Add peanut butter, brown sugar, soy sauce, water or coconut milk and simmer for 5 minutes. Add lime juice and simmer for one more minute.
Satay sauce can be poured over any type of meat such as chicken, beef or pork, it can be used as a sauce for vegetarian meals with baked or pan fried tofu and as a low-fat salad dressing or dipping sauce for vegetables.
Fun Facts
-The average American consumes more than six pounds of peanuts and peanut butter products each year, and overall Americans eat more than 600 million pounds of peanuts (and 700 million pounds of peanut butter) each year.
-Peanuts contribute more than $4 billion to the U.S. economy each year.
-Two U.S. Presidents were peanut farmers: Thomas Jefferson and Jimmy Carter.
-Peanut butter was the secret used behind the talking horse on the TV show "Mr. Ed."
-Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.
-Four of the top 10 candy bars manufactured in the U.S. contain peanuts or peanut butter.
-Once considered to be life long, recent studies show that up to 20 percent of children diagnosed with peanut allergy outgrow it, according to foodallergy.org.
Source: National Peanut Board
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