October 8th is National Flutternutter Day. If you’ve never experienced the joy that is a flutternutter, let us indoctrinate you.
Marshmallow Fluff is actually celebrating its 100th birthday this year. Originally sold door to door in Somerville, Mass. by an
enterprising fellow name Achibald Query, Boston candy company Durkee-Mower bought the recipe in 1917 for $500.
The sandwich dates back to WWI, when Snowflake Marshmallow Crème (an initial competitor of Durkee-Mower) began printing small brochures with the recipe, dubbing it a “Liberty Sandwich.” Durkee-Mower, however, really capitalized on the idea with a marketing campaign in the 1960s.
Catchy, right?? Even in black and white, this ad makes you want a fluffernutter RIGHT NOW. Luckily, this is a ridiculously easy sandwich to make and enjoy.
Quincy Market, which opened in 1826 in Boston, is a food-lovers mecca with over 50 restaurants and eateries, selling everything from lobster rolls to Boston cream pie.
- 2 slices, favorite soft bread
- 2 tablespoons peanut butter
- 2 tablespoons Marshmallow Fluff
Spread one piece of bread with peanut butter, the other with Marshmallow Fluff. Cement together and enjoy.
Tennessee is known for many Southern specialty foods, but being rabid Elvis fans, we turned our attention to Memphis – the River City – and its most famous house, Graceland, for inspiration. The King lived life large and is said to have enjoyed a special treat that
has become his signature dish – the Grilled Peanut Butter and Banana Sandwich. Similar to a grilled cheese in construction and cooking, the sandwich has a number of variations. We used an artisan Italian bread as the basis for our recipe, as it held up a little better in the skillet, and we mixed the PB with honey for a sweeter, smoother spread. As for the banana, you can mash it and spread it – although we prefer slices. Add crispy bacon if you want that little extra salty crunch.
Celebrate Elvis’ birthday (January 8th!) with weekend-long festivities at Graceland and other Memphis venues including a dance party, movie screenings, concerts and Elvis bingo.
Grilled Peanut Butter and Banana Sandwiches
- 4 slices Italian bread, toasted
- 4 tablespoons peanut butter (or to taste)
- 1 ripe banana, sliced lengthwise
- 1 tablespoon honey (optional)
- 2 slices cooked bacon (optional)
- 2 tablespoons butter or margarine
Smooth peanut butter (mixed with honey, if you prefer) onto two slices of bread. Place sliced banana on top of peanut butter. Place remaining two slices of bread on top of bananas and spread outsides of sandwich with butter or margarine. Place in pre-heated fry pan or griddle. Cook until toasty brown and heated through.
The Buckeye State got its name from the proliferation of Buckeye trees (Aesculus glabra) around the state, yes. But William Henry Harrison, the nation’s ninth president, also may have had a hand
with the nickname as he used the image of the buckeye tree in his presidential campaign against Martin Van Buren. Besides Harrison, who was born in Virginia and later claimed Ohio as his home, seven other presidents are Ohio natives, which is why Ohio is sometimes called the “Mother of Presidents.”
Buckeye seeds are dark brown and shiny and have a lighter colored center that looks like a deer eye, according to native Americans.
Naturally, someone clever eventually decided to make a confection that looks like the buckeye. You can now find these commercially made all over the state, but give this recipe a go. Homemade is always best.
Check out the Columbus International Festival, November 8-9, 2014.
Peanut Butter Buckeyes
- 1 1/2 cups creamy natural peanut butter
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- Vegetable oil
Mix the peanut butter and butter with an electric mixer until completely combined, approximately 3 minutes. Add salt and vanilla, mix again for 30 seconds. Add powdered sugar a half cup at a time, mixing and scraping down the sides of the bowl, until all sugar is incorporated.
Line a large baking sheet with parchment paper. Roll the peanut butter mixture into 1-inch balls and place evenly on the baking sheet. Place baking sheet into the freezer for the balls to firm up, about 15 minutes.
In the meantime, heat 1 cup of chocolate chips in 30 second bursts in the microwave, stirring in between until all the chips have melted. Add a bit of vegetable oil until the chocolate reaches desired consistency.
Remove baking sheet from the freezer. Place a toothpick in the peanut butter ball and dip about three-quarters of the ball into the chocolate. Place back on the baking sheet and remove toothpick, smoothing out the hole. Repeat with the remaining balls, melting more chocolate when it runs low. Refrigerate until firm.