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Ankle Biter
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Discussion Starter · #1 ·
I love baking peanut butter flavored cookies, cakes and pies. In fact, I plan to make Kari's Peanut Butter Pie this weekend. But I prefer to use natural peanut butter these days - without the trans fats and extra sugars of the Jifs and Skippys of my youth. But I'm worried that the natural PB I usually use might be too runny to use in a pie. Can anyone suggest a "thick" natural peanut butter? Maybe one that doesn't require stirring? And one that tastes really good? My health food store has one of those peanut butter machines, and the stuff that comes out looks thick, but I've worried about some kind of bacteria that grows in that kind - are my fears founded?

Thanks!
 
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