from Homemade Products by Reader's Digest
Peanut Butter
This American staple can really eat up your budget.
Surprisingly, peanut butter is not
only cheaper to make at home, but healthier too.
4 cups shelled, salted dry-roasted peanuts
1 tablespoon plus
1 teaspoon safflower or
other mild-flavored vegetable oil
For creamy style: Using a food processor or blender, and working
in batches, process the peanuts and the oil until the desired
consistency is reached. Stop and scrape down the processor
container sides as needed.
For chunky style: Using a food processor or blender, coarse chop
about 1/c of the peanuts; set aside. Working in batches, process
the remaining peanuts with the oil until the desired consistency
is reached. Scrape down the processor container sides as needed.
Stir in the chopped peanuts.
To store: Scrape the peanut butter into a clean container with an
airtight lid. Store in the refrigerator for up to 1 month.
Makes 1 cup
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