Let me just say this,"Homemade Honey-Chipotle Peanut Butter on Toasted Banana Bread." (Ooofah!!)

do you, or did you ever, smoke? I've found that the people who seem most opposed

to the smokiness of them were smokers, or past-smokers. There is apparently some mental connection between a dirty ashtray & the smokiness of the peppers

just wondering if you smoked smileys/smile.gif

 
I find the smokiness overwhelming. I love to be overwhelmed occasionally. I wonder if

there is another flavour in there that people recognize and for which they use chipotles.

Do you own a bottle of liquid smoke Marilyn?

 
No, never smoked. But one of my chores as a little kid was to wash Dad's ashtrays. Got nauseated

each time. Who knew!

 
I just heard the winning Jiff recipe was a cheesesteak with a sauce containing pnut butter. $10000

 
I assume y'all have a banana bread recipe but here are the recipes I use.

By the way, the toasted banana bread MAKES this.

Banana Bread Recipe #225

1 cube UNSALTED BUTTER (room temperature)
1 cup GRANULATED SUGAR
3 LARGE EGGS (room temperature)
3 (really ripe) BANANAS, mashed until creamy
2 Tbsp BANANA LIQUEUR or 1 tsp BANANA EXTRACT

2 cups ALL-PURPOSE FLOUR
1 tsp BAKING SODA
1 tsp CINNAMON
½ tsp SALT
¾ cup SWEETENED-FLAKED COCONUT
½ cup CHOPPED WALNUTS

Position the rack in the bottom third of the oven and preheat to 350°F. Butter a 2 pound loaf pan, line with parchment paper, then butter the paper.

Cream butter and sugar together until light. Beat in eggs then the banana puree and liqueur or extract.

Sift together flour, baking soda, salt and cinnamon. Mix in coconut and walnuts. Gently fold the wet ingredients into the dry until they’re just mixed.

Spoon batter into the loaf pan and bake for 1 hour or until tester inserted in center, comes out clean. Cool for 5 minutes and turn out onto a rack to cool completely.

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Chipotle-Honey Peanut Butter

1 lb PEANUTS, no skins
2 Tbsp BUTTER
2 Tbsp HONEY
1 tsp KOSHER SALT

½ Tbsp CHIPOTLE POWDER
¼ tsp GARLIC POWDER
¼ tsp CHILI POWDER
1/3 cup SUGAR

2 Tbsp UNSALTED BUTTER
¼ - ½ cup PEANUT OIL

Preheat oven to 325° F. In pan large enough to hold all the nuts, melt butter, honey and salt. Add nuts and stir to coat. Transfer to a baking pan. Bake at 325 for 20 to 25 minutes. Stirring occasionally. (Keep an eye on them, they burn easily.)

In another bowl, mix sugar and spices. When the nuts are done, pour them into the bowl with the spice mix and toss well. Shake or stir every few minutes to break clumps.

When completely cooled, put the peanuts and butter in a food processor fitted with the steel blade and process. As the peanuts and butter are being processed, slowly add enough peanut oil to achieve the texture you desire. Store in the refrigerator.

 
Thanks Steve! I want to make this peanut butter and soon. In SFe they make this great raspberry

chile jam, wonder if it would be overkill to have them together ??smileys/bigsmile.gif

 
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