Recipes incorporating Muirhead Banana Walnut Butter

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Recipes Incorporating Muirhead  Banana Walnut Butter

Bread, sweet Dessert Cups Pancakes Pie, cream
Crepes Muffins, bran


Muirhead  Banana Walnut Butter BRAN MUFFINS

             1¼ cups flour
             ¼ cup white sugar
             1 tbsp baking powder
             ¼ tsp salt
             2 cups bran cereal (not flakes)
             1¼ cups milk
             1 large egg
             ½ cup Muirhead  Banana Walnut Butter

Preheat oven to 400°. Grease twelve 2˝" muffin cup pan. Stir together flour, sugar, baking powder, and salt. In a large bowl combine bran cereal and milk. Let stand until cereal softens (about 5 minutes). Add egg and Muirhead  Banana Walnut Butter. Beat well. Add flour mix and stir only until combined - do not over beat. Drop into muffin cups pan. Bake for 20 minutes or until lightly browned. Serves 12.
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Muirhead  Banana Walnut BREAD

             ½ cup butter
             1 cup white sugar
             ¾ cup Muirhead  Banana Walnut Butter
             ¼ cup sour cream
             2 eggs
             2 cups white flour
             1 tsp baking soda
             ½ cup walnuts, chopped

Preheat oven to 350°. Grease and flour two (2) 9x5x3" loaf pans. Cream together butter and sugar. Beat in Muirhead  Banana Walnut Butter, sour cream, and eggs. Combine flour and baking soda. Stir into cream mixture. Stir in walnuts. Pour into prepared pans. Bake for 50 to 60 minutes until cake tester comes out clean. Cool in pan for 10 minutes. Turn onto rack and let cool before serving. Serves 10.
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Muirhead  Banana Walnut CREAM PIE

             ½ box vanilla wafers, whole
             14 vanilla wafers, crushed
             1 cup Muirhead  Banana Walnut Butter
             4 oz. frozen whipped topping, defrosted
             1 banana
             ½ cup walnuts, coarsely chopped

Line an 8" pie pan with whole vanilla wafers. Sprinkle in some crushed wafers to fill spaces on the bottom. Mix together Muirhead  Banana Walnut Butter and whipped topping. Pour ½ of the mixture into pie pan. Top with sliced banana and remaining crushed wafers. Spread remaining banana walnut mixture over crumbs. Top with chopped walnuts. Chill several hours before serving. Serves 6.
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Muirhead  Banana Walnut CRĘPES

           Crępes
               1 cup water
               1 cup milk (whole or skim)
               4 eggs
               ½ tsp salt
               2 cups white flour
               1 tbsp white granulated sugar
               4 tbsp butter, melted

           Filling
               1 cup cottage cheese (regular or light)
               1 cup Muirhead  Banana Walnut Butter
               ¼ cup walnuts, chopped
               cinnamon sugar for garnish

Place all crępe ingredients in listed order in food processor. Blend. Chill batter for 2 hours.

Once batter is chilled, ladle small amount in greased hot crępe pan. Flip when edges are golden. Spread cottage cheese, Muirhead  Banana Walnut Butter, and walnuts on crępe. Roll carefully and place on serving dish. Sprinkle each crępe with cinnamon sugar. Serves 11 large crępe or 22 small crępes.
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Muirhead  Banana Walnut Butter CUPS

             15 mini phyllo cups
             ¾ cup Muirhead  Banana Walnut Butter
             ½ cup sour cream (regular or lower fat)
             2 oz. bittersweet chocolate, shaved

Preheat oven to 350°. Bake phyllo cups on an ungreased cookie sheet for 5 minutes or until golden and crisp. Cool. Place a spoonful of Muirhead  Banana Walnut Butter in each cup. Garnish with a dollop of sour cream and chocolate shavings. Serve immediately or refrigerate until ready to serve. Serves 8.
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Muirhead  Banana Walnut PANCAKES

             ¾ cup white flour
             ¾ cup wheat flour
             ½ tsp salt
             1½ tsp baking powder
             2 eggs
             1 cup milk
             2 tbsp oil or melted butter
             1 tbsp white sugar
             ¾ cup Muirhead  Banana Walnut Butter
             1/3 cup chocolate chips, optional

Sift together flours, salt, and baking powder. Lightly beat eggs. Mix in milk, oil, and sugar into beaten eggs. Mix liquid ingredients into the dry ingredients. Do NOT over beat. Fold in the Muirhead  Banana Walnut Butter and chocolate chips (optional). Grease and heat griddle. Pour one pancake to test the temperature of the griddle and flip when ready. (Adjust batter with milk if too thick or flour if too thin.) Cook the remaining batter into pancakes. Keep pancakes warm until serving time. Makes 12 to 16 pancakes.
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