That’s the percentage of people who admitted they’ve eaten an entire jar of peanut butter in a single sitting, per a Peter Pan Simply Ground survey of over 1,000 subjects.
12% of those people claimed that they have hidden while eating peanut butter or lied about how much they ate.
I get it! I’m not ashamed to say that I’ve eaten peanut butter by the spoonful, and in honor of peanut butter…
~ George Washington Carver did not invent peanut butter, contrary to popular belief. Instead, he promoted more than 300 uses for peanuts, including items like: pancake flour, laxatives, diesel fuel, colored paper, shampoo, shaving cream, paints, antiseptic soaps, printer’s ink, linoleum, laundry soap, goiter treatments, dyes, face bleach, various cosmetic products such as face powders and creams.
~ John Harvey Kellogg, M.D., of cereal fame, is credited with patenting a process for turning raw peanuts into a butter-like spread in 1895.
~ The average peanut farm is 100 acres, one acre of peanuts will make 30,000 peanut butter sandwiches.
~ It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
~ Two former United States Presidents, Thomas Jefferson and Jimmy Carter, were peanut farmers and have contributed to the production of peanut butter in the U.S.
~ Eating just a tablespoon of peanut butter is known to help lower high blood sugar in diabetics.
~ Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.
~ The Jif plant in Lexington, Kentucky is reportedly the largest peanut butter factory in the world.
Moving on to this great recipe...
Soft, chewy cookies packed with luscious peanut butter flavor is truly the way I really like peanut butter.
This recipe combines two cookie jar favorites: peanut butter and oats. These cookies combine the softness of peanut butter cookies and the chewiness of oatmeal cookies, unlike traditional crunchy peanut butter cookies.
Enjoy your peanut butter on this
½ cup shortening
½ cup butter, softened
1 cup brown sugar, packed
¾ cup white sugar
1 cup peanut butter
1 teaspoon vanilla
1½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
Preheat oven to 350°.
In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butter and vanilla until smooth.
Beat in the eggs one at a time until well blended.
Combine flour, baking soda, and salt; stir into the creamed mixture.
Mix in the oats until just combined.
Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake for 9 to 12 minutes, until just light brown.
Cool and store in an airtight container.
Makes 48 cookies