Peanut Butter Powder Recipes

Peanut Butter Cookies
1 ½ c. dehydrated Peanut Butter Powder (Reconstitute before using)
½ c. Sugar
1/3 c. Shortening
1 ¼ c. Flour
½ t. Baking Powder
½ t. Salt
½ c. Brown Sugar
3 T. Dried Eggs (Reconstitute before using)
2 ½ t. Baking Soda
1 t. Ginger
½ c. Water (for peanut butter powder)
Mix peanut butter, shortening, sugars, egg, and water in bowl until creamed. Sift dry ingredients and add to creamed mixture. Mix well. Roll into 1 1/2” balls and flatten with a fork in a criss-cross pattern. Bake at 375° for 10-12 minutes.

Peanut Butter Oatmeal Rounds
3/4 c. Butter - Softened
½ c. Peanut Butter Powder (Reconstitute before using)
1 c. Sugar
½ c. Brown Sugar
1 t. Baking Powder
½ t. Baking Soda
2 Eggs (Reconstitute before using)
1 t. Vanilla
1 ¼ c. Flour
2 c. Rolled Oats
1 c. Chopped Peanuts OR Chocolate Pieces
In large bowl, beat butter and peanut butter with an electric mixer until well blended.
Add sugar, brown sugar, baking powder, and baking soda; beat until blended. Beat in eggs and vanilla. Beat in as much flour as possible with the mixer then stir in remaining flour. Stir in rolled oats and peanuts. Drop dough by rounded teaspoons 2” apart on ungreased cookie sheet. Bake at 375° for 10 minutes or until edges are lightly browned. Transfer cookies to wire rack and let cool.

Peanut Butter Waffles
1 c. Whole Wheat Flour
1/3 c. Fat-Free Milk
½ t. Salt
2 t. Baking Powder
2 Eggs, Beaten
¼ c. Honey
½ t. Vanilla
½ c. Peanut Butter Powder (reconstituted)
1 ¼ c. Water
Combine flour, dehydrated milk, salt, and baking powder. In a separate bowl, beat eggs, honey, vanilla and peanut butter. Mix in water. Add egg mixture to milk mixture and stir until smooth. Bake on hot, oiled waffle iron. Variation: Peanut Butter Pancake: Use the same recipe, but use 3/4 cup of water instead of 1¼ c. of water.

Oatmeal Peanut Butter and Banana Muffins
1 ½ c. Flour
1 c. Instant Oatmeal
1/4 c. Brown Sugar
1/4 t. Maple Powder or 1 t. Maple Extract or 1 t. Maple Flavoring
3 t. Baking Powder
1/2 t. Salt
1/3 c. Peanut Butter Powder (reconstitute)
1 c. Milk
1 Egg
2 c. freeze dried Banana Slices (reconstituted-Mash after reconstituting)or use fresh bananas
In a large bowl, combine flour and oatmeal. Mix brown sugar until no clumps. Add maple powder (if using liquid form add with milk), baking powder and salt. Mix until well blended. In another bowl, combine peanut butter, milk (liquid maple flavor, if being used), egg and bananas. Mix well. Combine peanut butter mixture with oatmeal mixture until oatmeal mixture is just moistened. Fill muffin tins 2/3 full. Sprinkle sugar and cinnamon on top. Bake at 400°F for 20 minutes.

Peanut Butter & Brown Sugar Oatmeal
2 c. water
½ t. salt
1 c. quick-cooking rolled oats
1/3 c. packed brown sugar
¼ c. dehydrated Peanut butter powder (reconstitute)
2 T. butter or margarine
Bring water and salt to a boil in medium saucepan. Add oats and boil 1 minute. Remove from heat and stir in brown sugar, peanut butter and butter or margarine.