P.B. loco

Gourmet Peanut Butter

P.B. Loco does a great job with flavored peanut butters. They’re not just bread spreads: They become ingredients for sauces, dessert toppings and more. Sweet flavors like White Raspberry Chocolate Peanut Butter are a candy or dessert unto themselves. And the Sumatra Cinnamon and Raisin is a must-have: You’ll probably want to buy two jars.

Raspberry White Chocolate
Dark Chocolate Duo
Jungle Banana
Sumatra Cinnamon & Raisin

Try the newest flavors:

Cookie Dough
Carmel Chunk

BANANA WHITE CHOCOLATE RASPBERRY STUFFED FRENCH TOAST

5 tablespoons P.B.Loco Raspberry White Chocolate Peanut Butter
12 slices of banana
2 slices of bread
1 egg
1/3 cup milk

Preparation: Spread the White Chocolate Raspberry peanut butter onto one side of each slice of bread. Place four rows of three banana slices on the peanut butter of one of the slices of bread. Whisk the egg and the milk in a bowl large enough to dip the bread. Put the two slices of bread together with the peanut butter sides of the bread facing each other so the bananas are sandwiched in between. Dip the "sandwich" into the milk/egg mixture and grill.

KIM'S WHITE CHOCOLATE RASPBERRY CHEESECAKE

1 cup P.B.Loco Raspberry White Chocolate Peanut Butter
15 vanilla sandwich creme cookies
1 tablespoon butter
3 packages cream cheese (8 oz. each) (do not use reduced fat cream cheese)
3 eggs
1 tablespoon flour
2 teaspoons vanilla
1 ½ cup Tastefully Simple (or similar) Seedless Black Raspberry Preserves

Shell: Finely crush the vanilla sandwich creme cookies. Melt the butter and add to the finely crushed cookie crumbs (with the cookies' cream filling, no sugar is necessary). Surround the outside of a 9" springform pan with aluminum foil and pat the mixture into the pan.

Filling: Beat the cream cheese until smooth and creamy. Add the eggs, P.B.Loco White Chocolate Raspberry Peanut Butter, flour and vanilla. Beat again until smooth. Pour the cream cheese mixture onto crust. Place the foil-wrapped springform pan into a pan of water with enough water that the water comes halfway up the outside of the springform pan.
Baking: Bake the foil-wrapped pan (still inside the pan of water) at 300 degrees for 40 - 50 minutes or until top is firm. There should be a little shine in the center of the cake when it is done baking.
Top and Serve: Cool the cheesecake. Heat the black raspberry preserves until they are spreadable and then spread them on top of the cooled, baked cheesecake. Refrigerate and serve cold.

PIXIE'S WHITE CHOCOLATE RASPBERRY PEANUT BUTTER COOKIES

1 cup P.B.Loco Raspberry White Chocolate peanut butter
1 cup butter or shortening
1 cup granulated sugar
1 cup brown sugar (firmly packed)
2 eggs
1 teaspoon vanilla
2 tablespoons water
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1-1/2 cups white chocolate chunks

Preparation: Mix ingredients and drop by tablespoonful onto ungreased baking sheet.
Bake at 375 degrees for 9-10 minutes. Cool slightly before removing from cookie sheet.
Makes approximately 5 dozen. Optional: May add the grated peel of one orange to mixture.

RASPBERRY WHITE CHOCOLATE OR JUNGLE BANANA PEANUT BUTTER MOUSSE (simple, simple, simple)

In a mixer blend together:
4 cups Cool Whip Topping
½ cup confectionary sugar

Slowly beat in:
½ cup P.B.Loco Raspberry White Chocolate Peanut Butter

Serve in wine glasses and garnish with fresh mint and raspberries

Grilling Rubz!

Perfect for the grill or indoor roasting year-round, Cugino's new RUBZ! are perfect for all types of meat, seafood, fish, poultry, and game. Four fun flavors each with a taste all it's own and oh so delicious!

Lime Madness/Wasabi Crusted Peppercorn/Garlic Butter

BAKED FRENCH TOAST

9 slices bread (slightly stale is best)
1/2 cup (approximately) P.B.Loco Sumatra Cinnamon & Raisin Peanut Butter
1/4 cup (approximately) Cream cheese (spreadable variety)
2 Granny Smith apples
4 eggs
1/2 cup milk
1 tablespoon vanilla extract
1/4 cup sugar
6 tablespoons butter
1/2 cup brown sugar
4 oz. walnuts (optional)
1 teaspoon nutmeg

Cut 3 slices of bread in half. Spread P.B.Loco Sumatra Cinnamon & Raisin Peanut Butter over three of the six half slices and over three of the other six slices. Spray a glass pyrex dish with non-stick oil and put the peanut-buttered slices on the bottom of it, peanut butter side-up so that the bottom of the dish is covered with bread (the three whole slices should go the length of the pan and the three 1/2 slices should fill in the remaining width of the pan). Slice one of the Granny Smith apples into 1/8 - 1/4 slices and place on top of the peanut-buttered slices. Spread cream cheese on the remaining half and whole slices of bread and place on top of the apple slices, cream cheese side down to make a "sandwich" with each slice of bread. Combine eggs, milk, white sugar, vanilla and nutmeg in a mixing bowl. Brush the tops of the "sandwiches" with the egg batter and fill in the spaces between the sandwiches with the remaining amount of mixture. Be sure not to pour the mix directly over the sandwiches because they will be too soggy to bake properly.

Bake at 375° for 20 minutes. While dish is baking, combine butter, brown sugar, walnuts, and remaining apple slices (also cut into 1/8" - 1/4" slices) in a pan and saute.

After 20 minutes, remove the egg dish and spread the butter/sugar/apple/walnut mixture over the top of the dish. Bake for an additional 25-35 minutes. Cool for at least 10 minutes before serving and remind guests that the peanut butter inside the dish may be very hot.

APPLE CINNAMON-RAISIN STUFFED FRENCH TOAST

5 tablespoons P.B.Loco Cinnamon & Raisin Peanut Butter
6 Granny Smith apple slices (thinly sliced)
2 slices of bread
1 egg
1/3 cup milk

Preparation: Spread the Cinnamon & Raisin peanut butter onto one side of each slice of bread. Place the apple slices on the peanut butter of one of the slices of bread. Whisk the egg and the milk in a bowl large enough to dip the bread. Put the two slices of bread together with the peanut butter sides of the bread facing each other so the apple slices are sandwiched in between. Dip the "sandwich" into the milk/egg mixture and grill.

CINNAMON & RAISIN PB OATMEAL COOKIES

1/2 cup and 1 tablespoon P.B.Loco Sumatra Cinnamon & Raisin Peanut Butter
1-1/4 cup of margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups quick oatmeal

Preparation: Combine margarine/butter, peanut butter, and sugars in bowl and beat until creamy. Add egg and vanilla and beat well. Add combined flour, baking soda, salt and nutmeg and mix well. Add oats and mix well. Heat oven to 375 °F. Drop rounded tablespoons of mixture onto ungreased cookie sheets. Bake 8-9 minutes for a chewy cookie or 10-11 minutes for a crunchy cookie.


 

BANANA DARK CHOCOLATE STUFFED FRENCH TOAST

5 tablespoons P.B.Loco Dark Chocolate Peanut Butter
12 slices of banana
2 slices of bread
1 egg
1/3 cup milk

Preparation: Spread the Dark Chocolate peanut butter onto one side of each slice of bread. Place four rows of three banana slices on the peanut butter of one of the slices of bread. Whisk the egg and the milk in a bowl large enough to dip the bread. Put the two slices of bread together with the peanut butter sides of the bread facing each other so the bananas are sandwiched in between. Dip the "sandwich" into the milk/egg mixture and grill.

To order please call us at
847-632-0860 or email Urban Harvest.