Recipes Using Virginia Peanuts


1 cup butter, softened                                                         
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, firmly packed

2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick cooking rolled oats
1 1/2 cups chopped roasted peanuts
1 (6 ounce) package semi-sweet chocolate chips

Preheat oven to 375 degrees F. Cream butter and sugars in a large mixing bowl; add oats and toss to coat. Add to butter-sugar mixture a cup at a time until completely mixed. Drop from a teaspoon onto a cookie sheet. Bake for 10 - 12 minutes. 
Makes 6 dozen.


3 whole unskinned chicken breasts, split                          
2 Tbsp. butter 
1/4 cup orange juice concentrate 
4 Tbsp. mild honey 
3 Tbsp. chopped scallions 
6 cups cooked wild rice mixture (prepared by package instructions)
 or white rice 
1 cup coarsely chopped honey roasted hulled peanuts  
sprigs of fresh mint or basil or parsley

3 Tbsp. white wine or water 
1 Tbsp. flour 
1 Tbsp. finely minced orange zest
2 large oranges, peeled and sectioned 
In a large heavy skillet, over medium-high heat, brown the chicken
 (skin side down first) in butter on both sides. Add orange juice 
concentrate, honey, onions, and salt to taste; stir well to combine. 
Cover loosely, reduce heat and simmer 20-30 minutes, or until chicken
is tender. Remove chicken from the pan and arrange over cooked rice
on a warmed serving platter; keep warm, reserve drippings.

Stir the wine into the flour and whisk. Add mixture to the reserved pan 
drippings and cook, stirring constantly over medium heat, until thickened. 
Add the zest and orange sections and heat through. Spoon over chicken
and rice. Garnish with chopped peanuts and sprigs of fresh herbs. ENJOY! 
Yield: Serves 8


2 eggs
1/3 cup butter, melted
1 1/2 cups sugar
1 cup light corn syrup
2 tablespoons flour
1/2 pound salted Virginia peanuts, well smashed
1 unbaked 9-inch pastry shell
Smash or put peanuts in a food processor until well smashed.  Preheat oven to 375 degrees. In a bowl, beat eggs. Add butter, sugar, syrup and flour. Stir in peanuts until well mixed. Pour into pastry crust. Bake in preheated oven until knife inserted in center comes out clean, 40 to 50 minutes. (Filling will swell, brown and then settle.) Cool completely before slicing.

Yield: Serves 8 

1 lb. pork loin
2 cups salted virginia peanuts
1/4 cup canola oil
1 1/2 cups slice button mushrooms
1 1/2 cups shitake mushrooms
1 Tbsp. garlic
3 - 4 Tbsp. sugar
1/2 cup Bourbon
2 cups heavy cream
 Chef's Touch
1 Tbsp. Dijon mustard
1 egg yolk
1 Tbsp. honey

Mix mustard, egg yolk and honey well in a small bowl. Brush lightly on pork loin before pressing peanuts. 
Slice pork into 1/4 inch slices.
In a food processor chop peanuts until fine, be careful not to turn into peanut butter.
Press pork into peanuts on one side, then place on an oiled pan and bake for 5 min. or until done in a 350 degree oven. Heat oil in a medium saucepan, add mushrooms and garlic. Cook for 4 min. on medium heat. Add sugar, remove from heat, add Bourbon, cook for 3 min. Then add heavy cream. Cook until sauce thickens. Spoon sauce over pork.