Every day could be National Peanut Day because Americans eat enough peanut butter each year to make 10 billion peanut butter and jelly sandwiches.

Since inquiring minds want to know, National Peanut Day was Sept. 13, but November is National Peanut Butter Lover’s Month.

One more fun fact from the National Peanut Board: The average child will eat 1,500 peanut butter and jelly sandwiches before he or she graduates from high school.

A peanut butter and jelly sandwich was the first food my daughter learned to make. She would climb up onto the cabinet when I wasn’t looking and grab the jar of peanut butter. She’s one of those who likes peanut butter straight from the spoon.

Charleen R. Smith, too, likes peanut butter, and asked readers for their peanut butter bread or cookie recipe. Readers, too, love their peanut butter. They sent in recipes from peanut butter cookies to oatmeal and peanut butter bread to peanut butter pound cake.

These recipes, ranging from healthy to downright decadent, come from readers from the Coast, Texas and Florida, so Smith has a variety from which to choose. Readers sent so many that I’ll share some this week and more in next week’s column.

“Here are some peanut butter recipes from my stash,” said Marlena M.W. Bergeron. “They might be a little healthier than the typical PB cookies.”

OATMEAL AND PEANUT BUTTER BREAD

1 cup flour

1 cup whole wheat flour

1 cup oatmeal

3 teaspoons baking powder

1/2 teaspoon salt

1-1/2 cups milk

1/2 cup chunky peanut butter

1/4 cup honey

3 tablespoons oil

2 eggs

1 cup raisins

In a large bowl, mix flours, oats, baking powder, salt. In a separate bowl, add milk gradually to peanut butter, stirring to blend well. Add honey, oil, eggs and beat well. Add flour mixture, stirring to moisten. Stir in raisins. Pour in greased 9-by-5-by-5-inch loaf pan. Bake at 375 degrees for 40-45 minutes.

-- Submitted by Marlena M. W. Bergeron

PEANUT BUTTER FRUIT DIP

1/2 cup yogurt (plain Greek yogurt suggested)

1-1/2 tablespoons peanut butter

2 tablespoons orange juice

2 tablespoons lime juice

1/2 teaspoon honey

1 teaspoon grated fresh ginger

Assorted fresh fruit, sliced

Combine yogurt, peanut butter, juices, honey and ginger until well blended. Serve with fruit.

-- Submitted by Marlena M. W. Bergeron

“I’ve been typing up my grandma’s index card recipes, and recently came across another peanut butter bread,” said Bergeron. “I have no comments on this since I have yet to make it, but it’s a pretty unique combination of flavors.”

CARROT-PEANUT BUTTER BREAD

1 cup brown sugar, firmly packed

1/2 cup crunchy peanut butter

1/2 cup peanut oil

2 eggs

2 cups carrots, peeled and shredded

1 teaspoon vanilla

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1 3/4 cups flour

1/2 cup milk

Preheat oven to 350 degrees.

Mix sugar, peanut butter, oil and eggs until creamy. Add carrots and vanilla. In separate bowl, combine allspice, nutmeg, baking soda, baking powder and flour.

Alternately, add flour mix and milk to peanut butter mix. Combine thoroughly.

Pour batter in greased 9-inch loaf pan. Bake about 70 minutes or until tester comes out clean. Cool 10 minutes. Remove from pan and cool on wire rack.

-- Submitted by Marlena M.W. Bergeron

(From “The Official Peanut Butter Lovers’ Centennial Cookbook”)

“These are yummy and freeze well,” said Pat Storey of Bradenton. “These probably could be eaten by those allergic to gluten since these cookies have no flour.”

FLOURLESS PEANUT BUTTER CHOCOLATE COOKIES

1 cup creamy peanut butter

3/4 cup sugar

1 large egg

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate morsels (I use chocolate chips)

Parchment paper.

Preheat oven to 350 degrees.

Stir together first 5 ingredients until well blended. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheet. Bake at 350 degrees fro 12 to 14 minutes ( I usually cook 14 minutes) until puffed and lightly browned. Cool baking sheet on wire rack 5 minutes. Remove cookies from baking sheet to wire rack and let cool 15 minutes. Simply slip the parchment paper with cookies on it onto wire rack. Makes about 2 dozen.

-- Submitted by Pat Storey

From the April 2009 edition of Southern Living magazine

“I’m an avid home cook, and in early July, my husband was diagnosed with Type 2 diabetes,” said Donna Stokes. “I’ve had to alter lots of my cooking. Soon, I’ll share recipes that have helped us control his diabetes and both lose weight while eating healthy food. ”

PEANUT BUTTER COOKIES

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup peanut butter

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

Sugar for rolling

Chocolate kisses, optional

Whisk together the flour, soda, powder and salt. Beat the butter, peanut butter and both sugars for 2 minutes. Add eggs, one at a time, beating for 2 minutes with each egg. Gently blend in dry ingredients.

Divide dough in half, wrap and chill overnight. Shape scant tablespoons of dough into balls, roll in sugar, and place 2 inches apart on lined baking sheets (I use a Silipat pan liners and Airbake cookie sheets). Press each down with fork tines or press down with chocolate kiss. Bake at 350 degrees for 10 minutes (set timer, always). Bake more if needed until lightly browned (up to 2 minutes). Let rest for 2 minutes and then transfer to cooling rack.

-- Submitted by Donna Stokes

Based on recipe in Parade Magazine by Dorie Greenspan

“I saw in your column you are asking for peanut butter recipes. I can’t resist sending you this easy one that I made up when my son Jonathan was younger and that he still asks for and he’s almost 28 years old,” said Catherine Nelson of Driftwood, Texas.

PEANUT BUTTER & JELLY CAKE

“I bake a white cake mix according to the box directions for a 2-layer cake. After the cake cools, I use strawberry jam for the filling between layers (about an 8- to 10-ounce jar).”

Top with this icing:

1/3 cup peanut butter

2 cups sifted powdered sugar

1 teaspoon vanilla

2 teaspoons honey

4-5 tablespoons milk

Combine all ingredients and beat until light and fluffy. Add more milk if needed.

-- Submitted by Catherine Nelson

“I am sending you the best peanut butter cookie recipe I have ever had,” said Wandalyn Anderson of Bradenton. “They are so good. I am 83 years old and have made a lot of different ones.”

PEANUT BUTTER COOKIES

1 cup peanut butter

1 cup white sugar

1 egg

1 teaspoon baking soda

Mix together all ingredients. Roll into balls using about 1 teaspoon of dough for each. Place on greased cookie sheet and press tops with fork. Bake at 350 degrees for 12 minutes or until lightly browned.

-- Submitted by Wandalyn Anderson

FUDGE RECIPES, PLEASE

Margaret Mallette wants a recipe for sugar-free fudge. She will be having guests for the holidays who are diabetics and wants to provide treats for them, too.

COMING NEXT WEEK

We’ll have more peanut butter recipes, including peanut butter pound cake.

Also, Betty Bailey of Bradenton shares a humorous story about a cornbread recipe.

We’ll also have another “go-to” meal idea from Carol Knispel of Parrish.

Andrea Yeager, can be reached at ayeager51@cableone.net. Send contributions or requests to Cook’s Exchange, P.O. Box 4567, Biloxi, MS 39535-4567. If requesting a recipe, include the name or describe it.