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Home-made Peanut Butter – by Debbie Cusick
1 12-oz jar dry roast unsalted peanuts (note, on this diet obviously
we don't worry about the dry roast, but salted peanuts are too salty for
me, and I have never been able to find unsalted peanuts that were *not*
2-3 tbsp. peanut oil
Dash of salt, dash of Splenda.
Put peanuts in the food processor with the steel blade and let 'er rip.
After a few seconds they should start to look mealy. Put in the salt and
Splenda, if desired. Then pour in the oil and continue to process for 10-20
more seconds. That's it.