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OATMEAL NUT BUTTER COOKIES with CHOCOLATE CHIPS AND WALNUTS
1/3 Sunflower butter
1/3 cup milk
2 Tbs. Canola Oil
1 tsp. vanilla
1 cup sugar
1 cup flour
½ tsp. salt
½ tsp. baking soda
1 cup oatmeal
½ cup chocolate chips
½ cup chopped walnuts
Mix first five ingredients together. Add remaining ingredients and mix. Drop by teaspoons onto baking sheet. Bake at 425 degrees for 8 minutes or until done.
ALMOND STRAWBERRY TART
1 package (3 oz.) cream cheese, softened ½ cup Creamy Almond Butter ½ cup powdered sugar ½ teaspoon almond extract 1 cup heavy cream, whipped Crunchy Almond Pastry Shell 1 pint strawberries, sliced 1/3 cup red currant jelly Cream together cream cheese, almond butter, powdered sugar and almond extract. Fold in whipped cream. Spoon into cooled Crunchy Almond Pastry Shell. Arrange strawberries over top. Chill. Meanwhile, boil currant jelly, stirring constantly until thick. Brush glaze over strawberries and chill. Allow to stand 10 minutes at room temperature before serving. 
CRUNCHY ALMOND PASTRY SHELL
1 cup flour 2 tablespoons sugar ¼ teaspoon salt 1/3 cup butter ¼ cup diced roasted almonds 3 tablespoons water Combine flour, sugar and salt. Cut in butter until mixture looks like coarse corn meal. Stir in almonds. Blend in water to form crumbly dough. Pat into bottom and sides of a 9 inch tart or pie pan. Chill 20 minutes. Bake in a 400 degree oven 15 minutes or until lightly browned. Cool. Makes 1 (9-inch) tart. 
CHOCOLATE ALMOND BUTTER CHEESECAKE
1 cup chocolate wafer crumbs ½ cup plus 2 tablespoons sugar ¼ cup butter, softened 2 eggs, separated 1 package (8oz.) cream cheese, softened ½ cup Creamy Almond Butter 6 ounces chocolate chips, melted 1 teaspoon vanilla extract ½ teaspoon almond extract 1 teaspoon rum extract 2 tablespoons strong coffee beverage Combine wafer crumbs, 2 tablespoons sugar and butter. Press into bottom and ½ inch up the side of an 8 inch spring form pan, set aside. Beat egg yolks with ¼ cup sugar. Beat in cream cheese and almond butter until smooth. Blend in melted chocolate, vanilla, almond and rum extracts and coffee. Beat egg whites to soft peak. Gradually beat in remaining ¼ cup sugar, beating until stiff meringue forms. Gently fold into chocolate mixture. Pour into prepared pan. Bake at 350 degrees for 45 minutes. Turn oven off, open oven door and let cake cool slowly. When cooled, refrigerate before serving. Makes 8 servings. 
ALMOND BUTTER BROWNIES
2 eggs 1 cup sugar 1 tsp. vanilla ½ tsp. almond extract ½ tsp. salt 2 squares (1oz. each) unsweetened chocolate, melted ½ cup Smooth Almond Butter ¾ cup flour ¾ cup chopped, toasted almonds Lightly beat eggs. Stir in sugar, vanilla, almond extract, and salt. Blend in melted chocolate and Almond Butter. Stir in flour and almonds. Do not beat batter at any time. Spread into greased 8-inch pan. Bake at 325 degrees for 40 – 45 minutes. Let cool in pan. Cut into squares. Makes 16 squares.
ALMOND BUTTER FRUIT MUFFINS
2 cups whole-wheat pastry flour 1½ teaspoons baking powder ½ cup almond butter 2 eggs 4 tablespoons honey ¾ cup milk ½ cup fresh or frozen fruit 1 8oz. jar fruit jam nutmeg Preheat oven to 375 degrees. Coat muffin tins with oil. Combine flour and baking powder. Combine nut butter, eggs, honey and milk. Add flour mixture and mix well. Fold in fruit. Fill tins ¾ full. Put teaspoon of jam on top and swirl through batter with a toothpick. Sprinkle top with nutmeg. Bake at 375 degrees for 20 minutes or until browned. 
1 Cup butter
1 Cup white sugar
1 Cup brown sugar
1 16 oz. jar of Organic American Classic Peanut Butter Crunchy
2 Eggs
2 3/4 Cup flour
2 Tsp. baking soda
1 Tsp. vanilla
This recipe requires using a mixer.
Cream butter. Add sugars, cream well. Add peanut butter and
mix well. Add eggs, mix well. Add flour sifted with soda, mix
well. Add vanilla, mix well. Roll into balls about the size of tablespoon.
Flatten each cookie with a fork.
Bake at 375 degrees for 10 - 12 minutes.
Recipe compliments of employee-owner, Lisa Blatz.
1 jar Once Again's American Classic Organic Creamy Peanut Butter
1 stick melted butter
4 c. confectioner's sugar
1/3 c. cream, milk or 1/2 and 1/2
Mix until smooth and creamy. Double ingredients for a truly immaculate life-changing peanut butter frosting experience.
Enjoy, savor, and buy a new jar (or two) for after you finish this first cake and just absolutely must have another.
Courtesy of:
Jennifer Mayberry
Dairy Buyer
Whole Foods Market Portland, Maine
Cashew and Honey Nut Butter Fruit Muffins
2 cups whole wheat pastry flour
1 ½ Tbs. baking powder
½ cup Cashew Butter
2 eggs
4 Tbs. honey
¾ cup milk
½ cup fresh or frozen fruit
1 8 oz. jar fruit jam
nutmeg
Preheat oven to 375 degrees. Coat muffin tins w/oil. Combine flour & baking powder. Combine nut butter, eggs, honey & milk. Add flour mixture & mix well. Fold in fruit. Fill tins ¾ full. Put tsp. of jam on top & swirl through batter with toothpick. Sprinkle top with nutmeg. Bake for
20 minutes or until browned.
1 ½ cups rolled oats
¼ cup Cashew Butter
¾ cup chopped cashews
½ cup honey
1 teaspoon cinnamon
1 egg
½ cup raisins (optional)
Blend all ingredients in order given. Drop from teaspoon on oiled baking sheet. Bake at 350 degrees for 12 minutes or until browned.