Skippy Peanut Butter first appeared on American grocery store shelves in 1933. Today the company sells 90 million jars each year. Kraft Peanut Butter first arrived in supermarkets in 1960. Today they are advertising a campaign called "Spread the Feeling", encouraging Canadians to each donate a jar of peanut butter to their local food bank. Their goal is to reach 75,000 jars by Christmas; last year, donations totalled 60,000. With Canada's population sitting at 33 million, it should not be that hard to reach their goal.
November is National Peanut Butter Lovers' Month and to celebrate the occasion, I am posting a peanut butter recipe. Enjoy!
CHOCOLATE PEANUT BUTTER PUDDING CAKE
(Curious: The Tourist Guide)
¾ cup flour
1/3 cup sugar
1 tsp. baking powder
1/3 cup milk
1 egg, beaten
3 tbsp peanut butter
¾ cup packed brown sugar
¼ cup cocoa powder
1 cup boiling water
In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together milk, egg and peanut butter; stir into flour mixture. Turn into greased 8: square glass baking dish. In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350 F oven until cake is firm to the touch, about 30 minutes. Let cool for 10 minutes.
Photo courtesy http://store.superdeliveryguys.com.