Calling All Nut Jobs!


Warning:You’ll really go bonkers once you taste Marilyn’s Nut Butters.
It all began when I was wandering through a fantastic farmers market last week in Seattle’s U- district, and held my hand out for a sample of what I mistakenly thought was plebian peanut butter on a cracker. Instead my tastebuds experienced an explosive burst of sweet & savory flavors. I had just met my new culinary loves–since fickle me immediately fell for all 5 delectable flavors: classy HAZELNUT ALMOND, ooey-gooey CINNAMON WALNUT PECAN, HAZELNUT WALNUT SPICE with exotic hints of cardamon, Pistachio Hazelnut with Cumin and Black Pepper, said to be delish spread over broiled salmon, and a fiery chipotle HAZELNUT WALNUT SPICE.

My mind was spinning with ways to bond with the organic butters. They’d be swell in oatmeal, topping french toast, or adding flavor to chicken, pasta or rice. Check out the website for more suggested uses, such as this cookie recipe, or go nuts and create your own.

Cinnamon Walnut Pecan or Hazelnut Walnut Spice Nut Butter Cookies
For dessert, roll out refrigerator cookie dough and spread a layer of this nut butter on top. Roll into a cylinder and slice about 1/4 to 1/2″ thick. Place slices on a cookie sheet and bake up some “Cinnamon Roll Cookies,” at 350 degrees for 10 to 12 minutes.

Marilyn’s Nut Butters-Available on line

Posted by Janice Nieder on March 26, 2009 in Food

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