Some time ago, while making peanut butter cookies, I happened to glance at the ingredients list on the jar of peanut butter that was being used. WOW-what happened to old fashioned peanut butter? The ingredients list included-peanuts, hydrogenated vegetable oil, rapeseed, cottonseed, soybean, dextrose, salt, molasses, monoglycerides. Years ago (during W.W.II), when many items were rationed, we made our own peanut butter using only peanuts, oil and salt. How times have changed.

The peanut is an extremely versatile legume and can be used for everything from a pie crust to soup, to a cooking oil, to peanut butter. I have found two basic ways to roast peanuts, but before roasting your own, make sure the peanuts are raw and unsalted. Method number one results in roasted peanuts that are light in color and work well when used in light colored cookies or soup. A tip on converting raw peanuts to shelled, roasted peanuts. A 24-ounce bag of unshelled peanuts contains about 9-10 cups, and I process about half a bag at a time. 4-5 cups of raw peanuts will make about 1 1/2 cups of roasted, shelled peanuts.

Method one requires you to preheat your oven to 500 degrees. Spread 4-5 cups raw peanuts on a cookie sheet in a single layer, and when the oven is warm enough, place peanuts in oven, close the door, and turn the oven off. When the cookie sheet is cool enough to touch, the peanuts should be done.

Method two requires you to preheat the oven to 325 degrees, spread 4-5 cups peanuts in a single layer on a cookie sheet and roast them for about 20 minutes. After 15 minutes, check them often, as your oven will differ with mine. The roasted peanuts from method number two will be considerably darker than method one.

Whether roasting with method one or two, or even buying a bag of roasted, unsalted peanuts, now we will grind them to produce the desired product.

To make a peanut crust for your favorite pie add to a blender or food processor 2 cups roasted peanuts. Pulse until the peanuts are the consistency of coarse crumbs. Remove to a bowl and stir in with a fork: 5 tablespoons melted oleo, 3 tablespoons sugar (white or brown) and 1/4 teaspoon salt. When completely mixed, press into a lightly oiled 9-inch pie pan with your fingers. Bake in a 375 degree oven for about 10 minutes until well set. Let cool before adding filling to the crust.

When making peanut butter, keep in mind that less is best because some peanuts tend to be more oily than others, so add oil sparingly as you proceed. Also remember that even the best food processor will not remove every single lump from the peanuts, so that you will never create an absolutely smooth product.

If you have roasted and then shelled 4-5 cups raw peanuts, you will wind up with bout 1 1/2 cups roasted peanuts. Add these peanuts to your blender of food processor. Do the next part in slow stages. Add 2 teaspoons peanut or other bland oil. Pulse until you have a fairly dry paste. Add 1/4 teaspoon salt and no more than 1 teaspoon oil and pulse or grind until it is the consistency you desire. Taste it often until you develop a recipe that suits you. Add less oil for a drier result or to create a chunkier result.

Keep in mind that when you roast and grind your own peanuts, that contrary to commercial peanut butter, yours contains the entire germ, which has the vitamins and minerals but also means that your product must be refrigerated.

Today’s column brought to you by Sizemore’s Hardware, Pineville, Ky.