Stuffed French Toast recipe for stuffing nut butter, not cream cheese. Very versatile and great for slowing the carbs in the bread from turning to sugars.
Take 2 pieces of bread (multigrain), and spread nut butter between the slices like a sandwich. Cut sandwich in half. Put in shallow bowl that has a mixture of 1 beaten egg (or liquid replacement) and an ounce or 2 of water, or milk of choice.(Almond's good).Turn to coat both sides.

Heat oil (olive or grapeseed's good) in frying pan, then put dipped/coated sandwich in. Turn when slightly browned like french toast.

Take out and top with fruit.

Best combos- Futters Walnut butter inside, topped with bananas (could be fried with a touch of vanilla or rum). Outstanding-Futters Cinn-ful (cinnamon) Pecan butter, topped with fried apples and raisins.
Unique- Futters Pistachio Butter topped with pears and/or berries (any kind)
Unusual but for Brazilnut butter lovers. Futters Brazil nut topped with coconut and apricots
Great way to use Futters Macadamia butter. Can be used savory as well. Chopped stir fried veggies on top. The macadamia butter is like a cream/butter when mixed with veggies.
Pineapple pieces go well for a sweeter combo.
Futters Sunflower Seed butter with cranberries, coconut, or raisins and chocolate chips like a trail mix.
If you're addicted to syrup on your french toast, try drizzling a small amount or use our Agave Nectar.

This is a great breakfast that really holds you until lunch.

Great for holiday desserts, soups and drinks. Our organic raw cashew butter is easy to make into the consistency of milk, cream, evaporated or sweetened condensed milk. Take 3 parts water to 1 part cashew butter for a thin milk, 2 parts to 1 for thicker and 1 to 1 for a cream consistency like evaporated milk

.Just put the cashew butter and pure cold water in a blender and mix until frothy. The following Pumpkin Pie recipe comes out "fantabulous".
1 cup of the cashew butter mixture in the blender a 1 to 1 mixture (do this first) Keep in blender
16 oz. pureed cooked sweet potato, pumpkin, butternut/banana/acorn etc.squash. We put this all in the blender with our cashew cream, so our pumpkin mixture turns out pureed anyways. We did a mixture of those squash bought from our farmers market. You could use a 15 oz. can of ready made pureed pumpkin or sweet potato instead.
3/4 cup sugar. (We used 1/2 dark brown 1/2 reg.)
1/2 tsp ground nutmeg
1/4 tsp of cinnamon, 1/4 tsp allspice or whatever you like in pumpkin pie (some like ginger)
1 tsp. vanilla extract
2 eggs
pie shell (a deeper dish type). We used both, a frozen shell and tried a graham cracker crust we made with graham crackers and nonhydrogenated shortening like Earth Balance™ . Both came out excellent.

Mix all ingredients up to the pie shell in the blender after making the cashew butter into a cream. Pour into pie shell. We put the pie on a cookie sheet. Bake at 425° F for about 15 minutes. Reduce temp. to 350° for about 35-40 min. until it sets. Cool.
We made 2 pies with the same recipe, just added 1 egg, 1 cup more of pumpkin/potato mixture and 1/2 cup more cashew butter mix and the pie shells don't have to be so deep.
The blender water & cashew butter makes great substitutes for dairy cream in soups, smoothies and other recipes.

1 cup smooth Futters Nut Butters
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract (optional)
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350F. Line a baking sheet with parchment paper.This is key!
In a large bowl, beat together all ingredients until smooth.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.Optional, Add dried fruit, few chocolate chips, coconut or a few chopped nuts on top of cookie
Bake for about 10-13 minutes at 350 F, until golden brown at the edges.
Cool on pan before removing to wire rack to cool completely.
Makes 2 dozen.

Ingredients
Futters Pistachio Butter, cherries (frozen if not in season) or raspberry jelly or ripe diced pear
or Futters Almond or Hazelnut Butter and diced apples or slightly fried apples, & cinnamon
Fillo dough (whole wheat or regular found in freezer section in grocery stores)
spray canola or other oil
optional sweetener
Directions
1. Spray mini muffin tin with oil
2. Drape very small piece of fillo into each muffin cup, enough to line the bottom and go up the sides, spray a touch of oil on them.
3. Take a small amount of Futters Nut Butter (end of teaspoonful) and the other ingredients you want to combine. If you like sweet, put some (honey or whatever sugar you use sparingly) on top.
4. Layer another small amount of fillo and close it off. Pinch the sides together. If you put enough fillo that a lot comes up the sides, don't bother with more, just pinch that shut over the top of the ingredients to close. Spray the top with oil slightly so it'll brown.
Put in preheated 350° oven for 12 minutes. Take out, Let cool.
They should pop out easily and be slightly browned on top.

Pistachio Butter can be combined with chopped onions and mushroom for an appetizer version.
Any of Futters Nut Butters can be combined with chocolate for a melted Fillo version also!

Curried macadamia rice 
6 tb Butter or comparable amt.of oil
1/2 cup Onion; chopped
1/2 cup Raw rice (for this recipe a faster cooking rice)
1 tb Curry powder
1/2 cup Raisins
1/2 cup Chicken or Vegetable broth
1/4 cup Macadamia nut butter

Melt butte/oil in skillet, cook raw rice and onion in pan for a few minutes, stirring well. Add curry, broth and raisins. Cover and bring to boil. Reduce heat, simmer for 15 minutes and add nut butter. Stir well, cover and simmer another 5 minutes.
Yield: 4 Servings

Holiday or Anytime Treats
This recipe is very versatile and looks great.

Walnut Hummus This recipe uses our walnut butter, it serves 24 as appetizers, easily cut to accomodate fewer.
1/3 cup Walnut butter
 1 garlic clove, quartered
 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
 1/2 teaspoon orange zest
 1/4 cup orange juice
 1 teaspoon salt
 1/4 teaspoon pepper
 6 6-inch pita bread, cut into eighths, toasted
Directions: Combine garlic, chickpeas, orange zest, orange juice, salt and pepper in in food processor, add walnut butter and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
 Serve hummus in small serving bowl alongside toasted pita bread or with crudités.
Optional Ideas: Use leftover hummus as bread spread in a sandwich or with tabboulleh and grilled or roasted vegetables for a complete vegetarian meal.

Ants on a Log- this may be old hat or obvious to some of you

Take any Futters Nut Butter and spread it in a stalk of celery (the log), and top with a few raisins (the ants), or dried cranberries or cherries (red ants). Kids like to make their own.

Easy Frosting - especially great on banana cake-Our Chocolate Walnut Butter tastes like chocolate buttercream frosting, not so sweet, but rich and spreadable!

For the healthiest & easiest topping on your cake, muffins or loaf bread, make sure your
Futters Chocolate Almond, Chocolate Hazelnut, Chocolate Cherry Hazelnut or Chocolate Cherry Almond Hazelnut Butter, is room temperature, and the cake is cool & just spread it on. If needed, thin the portion of nut butter with a little water.

This is a more exact recipe, easy enough and extremely flavorful

1 lb. salmon filets - skin removed
(or any other fish filets such as tilapia)
Mix together to form a paste:
2 cloves fresh garlic – chopped
juice of 1 to _ fresh lime
2 T Futters Nutter Pistachio Nut Butter
2 T chopped fresh herbs (parsley, basil or whatever you prefer)
Preheat oven to 425. Spray foil baking pan with nonstick cooking spray. Put salmon in pan and season the salmon with salt and pepper. Bake for about 10 minutes. Spread pistachio paste on salmon and put under broiler about 5 minutes (watch carefully so that topping does not burn).
Serve and enjoy!

This was contributed from chef Peter Nye
Almond Butter on Game (Adaptable for Vegans-Veggies worked well also)

1. Mix 1 cup pineapple juice, 1/4 cup soy sauce, 1/4 cup worsteshire sauce, dash of garlic powder, salt & pepper. Reduce over low heat til thick.
2) Roast bird (350°), basting with mixture every 15 minutes for 1 hour.(Veggies -less depending on thickness)
3) Cover the last 15 minutes with Futters Almond Butter.

Chef Helene from the Low Carb Chicago Store developed this recipe for Chicken Satay. Also adaptable for those of us vegans as Veggie Satay

1 lb. boneless skinless chicken breasts or veggies and/or tofu
2 cups chicken broth or vegetable broth
1/2 cup low carb milk or milk substitute
4 tablespoons Futters Almond Butter
1 tsp. chopped fresh ginger
1 tsp. soy sauce
1 tablespoon honey substitute
2 tablespoons chopped scallions - optional
salt & pepper to taste
Wood skewers soaked in water

Combine all ingredients(except the chicken, tofu or veggies) in a saucepan over medium heat. Continue stirring until sauce thickens, about 15 minutes. Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips 3-4" long by 1" wide. Build a medium-hot charcoal fire or preheat a gas grill or a broiler. Grill or broil the sticks of satay (like kebabs) until cooked, turning once or twice, about 3-4 minutes total. (Veggies may vary). Serve with almond sauce for dipping and sauce can be served hot or room temperature.

Pumpkin or Squash Soup
1 can (14-16 oz.) pumpkin puree or freshly roasted butternut squash
2-3 cups water
1/4 cup each of small diced potatoes and not as small green pepper, celery, and carrots
3 Tbsp Futters Cashew Butter

1 not-overly ripe banana, sliced into small pieces
1 small apple diced
salt and red pepper to taste
opt.-cilantro

Put all ingredients up to banana, in a pot and cook til desired softness of vegetables. Add bananas, apples and herbs/spices last.
This soup is slightly creamy, slightly sweet and a great way to get the vitamins that keep your skin looking good. (Some have suggested using Futters pumpkin seed butter in a pesto swirled on the top for an added boost)

Holiday Treats
This recipe is very versatile and looks great.

This recipe is very simple and not sweet. There are variations using different nut and seed butters. If you come up with a variation that works better, please let us know. It's definitely got more nutrition and taste than a regular cracker.

Sunflower Crackers
1 cup flour (recipe called for white flour)
3 tablespoons seed butter
2 tablespoons oil
3 tablespoons water
salt to taste
Combine ingredients, gradually adding water to make a dough. Knead and roll on floured surface 1/8" thick. Bake at 325° about 10 minutes til browned.

Taken From Bon Appetit Dec. 2003 issue, we had a lot of people ordering our Hazelnut butter for this one!

Hazelnut Butter Cookies with chips

1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 cup Futters Hazelnut Butter (our choice)
1/2 cup sugar
1/2 cup packed golden brown sugar
1 large egg
1 tsp vanilla extract
1 12-oz package semisweet mini choc. chips (2 cups)
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours.

Preheat oven to 350° F. Line two baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake one sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks for 5 minutes. Transfer cookies to racks and cool. Makes 48

These 2 recipes (Double Chocolate Almond Butter Cookies follow) are the same, except for the nut butter and the last ingredient. You may be able to substitute some ingredients to make them less rich or go with your lifestyle, but these were sellout crowdpleasers for John Blaser, the Palatine Cookie Man.

White Chocolate Hazelnut Cookies
10 tablespoons butter, room temperature
2 cups whole wheat flour
1 cup Futters Nut Butters™ Hazelnut butter (8-oz. jar)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup brown sugar, packed
2/3 cup sugar
2 eggs, jumbo, or 1/2 cup
2 teaspoons pure vanilla extract
2 1/2 cups white chocolate chips

Directions
1. In a mixing bowl, sift flour, baking soda, salt, and baking powder. Mix together.
2. In a separate mixing bowl, beat butter for 30 seconds.
3. Add nut butter, brown sugar, and white sugar. Beat until fluffy, about 2 minutes.
4. Add egg and vanilla extract. Beat well, about 3 minutes.
5. Combine flour mixture with batter mixture. Beat until well combined. Batter should be stiff but not sticky. Fold in chocolate chips.
6. Scoop with large ice cream scooper and place on parchment paper-covered cookie sheet.
7. Chill in refrigerator for 1 hour (optional).
8. Bake 20 minutes at 325 degrees or until edges are brown and center is baked through.
Preparation time: 45 minutes Cookies: 12

This recipe was just given to us from one of our most appreciated customers. It's light and delicious, and the secret she says is to double cookie sheet. (Put one cookie sheet with the cookies on an empty one, preferably one that doesn't nestle into it, so there is a little air space) and the bottoms of the cookies won't brown too fast, allowing the top of the cookie to get done at the same time. Thank you to: Ruth Holst, Highland Park, IL

Cashew Nut Butter Cookies
1/2 cup shortening
1/2 tsp vanilla
1/2 cup sugar
1/2 cup brown sugar
I egg, beaten
1/2 cup Futters Cashew Nut Butter or any of our butters. We've used our raw Pistachio Butter for this and put dried cherries on top, looks great
1 1/2 cups flour
pinch tsp salt
1 tsp baking soda
Preheat oven to 350°. Cream shortening, vanilla, and sugars. Add egg and nut butter and beat well. Mix flour, salt, and baking soda and add to batter, mixing thoroughly. Form tiny balls in palm of hand and place on greased cookie sheets. Flatten with a fork. Add a few cashews on top of the Cashew Butter cookies for an extra great look & taste.. Bake 10-11 minutes.

Vegetarian West African Soup
Packed with fiber but tastes almost creamy.
Start with cashew or almond, venture to stronger varieties if you want.
2/3 cup Futters Nut Butter
2 teaspoons vegetable oil
2 cups chopped onion
6 cups (I-inch) cubed peeled sweet potato
Use other vegetables on hand - Green tomatoes, carrots, cauliflower, zucchini, even cabbage with or instead of the potatoes (less carbs)

1 tablespoon ground cumin
1 teaspoon black pepper
1/4 teaspoon salt
Other spices like Raj Rub Indian mix of tumeric, coriander, fenugreek, cloves, cinnamin, cloves, nigella seeds, & coconut combo works well also.

2 (15 1/2 ounce) cans chickpeas (garbanzos) drained
2 (14 1/2-ounce) cans vegetable broth
I (28-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional) before serving
Saute onions in oil til slightly browned. Add Futters Nut Butter of your choice, potato and vegetables, and the rest of the ingredients and bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato or hardest veggie is tender. Garnish with parsley, if desired.
8 servings 1 1/2 cups each

Banana & Nut Butter Smoothie
Ingredients
2 large ripe bananas
10 Ice cubes
1 Tbsp (15 ml) Honey
1/2 cup (120 ml) Milk (Soy/Rice/Almond)
1/4 cup (60 ml) Nut Butter
1 Tbsp (15 ml) Flax Seeds
Directions
Cut bananas into chunks and put into blender with other ingredients. Blend to a purée.

For Mock Ice Cream take bananas that you cut in 3 and previously froze, put in blender, add 1 to 2 tbsp nut butter of your choice and just enough chocolate or carob flavored milk (soymilk, ricemilk etc.) to get the soft serve consistency. Great for people with lactose intolerance.

Nut Butter Rollups See our demonstration on You Tube http://www.youtube.com/watch?v=tuJaQOQ55f0
This is one versatile recipe. The base is a crepe for sweeter treats or a burrito like skin for a less sweet sandwich type meal.
1 base (example: whole wheat tortilla)
for rich taste-2 tbsp cream cheese or the yummy "Better Than Creamcheese" soy based nondairy substitute by Tofutti
2 tbsp nut butter
chopped fruit

Lay out base like a pizza. Spread nut butter, then cream cheese, add chopped fruit (or jelly), then roll up

Combos that go great are: Futters
Pistachio Nut Butter, cherries and opt. chocolate shavings for a spumoni like taste
Almond Butter, apples, and cinnamin
Hazelnut Butter, bananas, chocolate chips
Macadamia Nut Butter, pineapple, coconut for a tropical treat
Cashew Butter, apricot, allspice
Brazilnut Butter, cranberries, orange zest

Veggie-Burgers
Ingredients
1 cup (240 ml) Rolled oats
1/2 cup (120 ml) Carrots, grated
1 cup (240 ml) Alfalfa sprouts
1/2 cup (120 ml) Onions, chopped
1/2 cup (120 ml) Sunflower seeds, toasted
2 Tbsp (30 ml) Sesame seeds
1/2 cup (120 ml) Pumpkin Seed Butter
2 Tbsp (30 ml) Flax
1/4 cup (60 ml) Water
1/4 tsp (1 ml) Salt
1 tsp (5 ml) Miso
2 Tbsp (30 ml) Water
2 Tbsp (30 ml) Coconut Oil
Optional:
Herbs of your choice (e.g. Italian, basil, parsley, marjoram) to taste

Directions
Mix Flax and 1/4 cup of water a bowl and let sit for a few minutes. In a separate bowl mix miso and 2 Tbsp. of water. Toast sunflower seeds in dry frying pan over low-medium heat; stirring constantly until browned. Remove from pan and set aside. Add to medium sized bowl, Pumpkin Seed Spread, carrots, rolled oats, onions, sprouts, sunflower and sesame seeds, sea salt, and herbs. Add both liquid mixtures to vegetable mixture; mix well, using hands. Form into 1/2 "(1 cm) thick patties. In frying pan over medium heat, melt 2 Tbsp Coconut Oil. Cook patties until crispy and golden brown. To prevent sticking use more Coconut Oil. Yield 6-8 patties.

Almond butter | Almond Haze butter | Brazilnut butter | Cashew butter | Hazelnut butter | Macadamia nut butter | Pistachio butter | Pumpkin seed butter | Sunflower seed butter | Flavored Nut Butters | Walnut Butters | Pecan Butter