Adapting recipes is one of my hobbies. The other day, it was too hot to turn on the oven, yet I needed a cool dessert for an office potluck lunch. Enter: SunButter®, in the Frozen SunButter Pie recipe. I also wanted to gather my colleagues’ impressions of the flavors and textures.
This dessert was quick and easy to make, affordable and got rave reviews. Best of all, it was simple to adapt.
Layering the whipped topping into a graham cracker crust
Adaptations: Those sensitive to possible allergens in the graham crust could do this without the crust in a pie dish or in 6 – 8 individual dishes (great for kids, who would each get their own serving). The layers turn out pretty in a clear glass sundae dish.
Spreading on the jam
Adaptation: I used raspberry because fresh raspberries are now in season. You could use any jam or jelly that you and your family prefer. What sweet berry flavor doesn’t go with the slightly salty flavor of sunflower seeds? One colleague noticed the texture of the raspberry seeds didn’t quite jive with the sunflower seeds sprinkled on top. Next time, I’ll try jelly or a fruit spread without seeds.
Blending the SunButter® and cold milk, then instant pudding mix and whipped topping
Adaptations: I used vanilla pudding mix, but was tempted by the cheesecake flavor.
Some pudding mixes and whipped toppings do contain milk, so if that’s an allergy concern, look for mixes or whipped toppings that are milk-free.
Filling the SunButter® pie
Adaptations: We did eat this frozen, so it was refreshing. It would also be good as a cream pie after an hour or so in the refrigerator. I topped it with fresh raspberries and sunflower seeds. You could drizzle on other flavored syrups as well. Careful to read the allergen labels. It would be pretty with a sprig of mint or candied cranberries, depending on the season and occasion.
Taste testing SunButter Frozen Pie
“It’s good.”
“I don’t like SunButter plain, but this is tasty.”
“Mmmmmmmm.”
“It’s very different but delicious.”
“Not too light; not too heavy.”
Affordable nut-free dessert
I spent $17.80 on ingredients for the SunButter® Frozen Pie. I still have nearly-full jars of the jam, SunButter® and sunflower seeds. (I ate the rest of the fresh raspberries while the pie chilled.) To me, that’s a fair value. And I have happy office-mates who were good sports putting up with me adapting yet another recipe.
We’d love to hear your SunButter® recipes. How do you adapt recipes? What have you created lately?
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Peanut free snacks for your sweeties
Sweeten up peanut free snacks and meals this Valentine’s Day with these ideas: 1. Say it on a sandwich Inspired by Michelle at The Adventures of Supermom, send love on your SunButter sandwich Just use food coloring, a heart-shaped cookie cutter, letter stamps and napkins to create a “stamp pad” for your sentiments
SunButter balls with homeschooled kids
I saw a peanut butter balls recipe a while back from Christy at Southern Plate. I immediately thought, “We can do that with SunButter®!” And, so, this morning, we finished up school and that’s exactly what we did.
Nothing says summer like grilling. At our office on the northern plains, summer Fridays are a commodity as valuable as what our farmers grow: wheat, sugar beets and sunflowers (many of which are then made into SunButter, of course). It’s a long-standing tradition to grill lunch on Fridays for our employees and clients. Here’s something we’d never grilled before: Pizza. And not just pizza: SunButter® Pizza. On a wood pellet-fired WoodMaster grill.
Did someone say SunButter® brownies in the break room?
My co-worker, Mandy, took a jar of SunButter® home and came back the next morning with these rich, moist and gooey SunButter® brownies. The recipe called for peanut butter but she substituted SunButter. They were very creamy, which made them very rich. Perfect with a cup of joe and perfectly acceptable for breakfast, right—especially if you add the optional ingredient at the end of the recipe.
Girls night out was all planned. Three friends, a good recipe and a bag full of groceries. But then, a conflict for one, then another and eventually, girls night fell apart. Fast forward to this week. My 18-year-old daughter actually had a free night, so we spent it together making the Thai Chicken Pasta with SunButter® Sauce recipe. Our observations follow: Overall, let me just say we made a double batch so we could enjoy it again the next day. It went over so well with the family, there wasn’t much left over. The recipe was easy to make, but like most Asian recipes, there were lots of interesting little spices and herbs.
Tags: chicken, nut-free recipes, peanut-free recipe, SunButter, SunButter recipes, SunButter tips and tricks, Thai pasta, Thai recipe
