A Swedish speciality found on geniouskitchen.com
An ‘oddball’ recipe of Swedish origin, slightly adapted The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.
A recipe for toffees thattastes both salt and sweet
found on nrk.no
Peanut toffees taste both salty and sweet in an unbeatable combination. If you got Golden Syrup, peanut butter and salty crackers, you have the most important ingredients in this recipe.
A coated apple recipe found in “Hershey’s Make It Chocolate”
publised by Hershey in 1987
A classic approach to chocolate coating apples. The crunch the chopped peanuts will give makes this mouth wateringly delicious – Ted
A quick soup recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982
The RecipeReminiscing Soup Council strikes again
Ted
A classic Thai recipe found on goodtoknow.co.uk
This classic, spicy Thai massaman curry recipe is packed full of delicious flavour. This traditional Thai curry is made with coconut milk, massaman curry paste and tamarind, and has potatoes cooked with the beef to make this a hearty warming supper. Chopped peanuts give a nice crunch too.
Although the peanut has a long history, having been found in Peruvian mummy tombs, peanut butter is a relatively young food.
In 1890, an enterprising physician, Dr. John Kellogg (of corn flakes fame), created peanut butter as a healthy protein substitute that was easy to digest for patients with no teeth. The manufacturing process 
was mechanized by George A. Bayle, Jr., and a patent for a peanut-butter machine was issued to Abrose W. Straub in 1903.
In 1904, peanut butter came into the limelight at the St. Louis Universal Exposition by concessionaire C. H. Sumner, where it was promoted as a health food.
When innovative agricultural scientist Dr. George Washington Carver developed an improved version of the butter, it attracted even more enthusiasts.
In 1922, peanut butter was commercially-born when J. L. Rosefield of Rosefield Packing Company of Alameda, California perfected a process 
to keep the oil from separating in the peanut butter along with spoilage prevention methods.
He marketed this commercial peanut butter under the name Skippy as “churned” peanut butter, which was a smoother, creamier version of the coarse-textured original.
Today, more than half the American peanut crop goes into the making of peanut butter, but surprisingly, the majority of peanut butter consumed in the United States is imported.
Federal law mandates that any product labeled as peanut butter must contain at least 90 percent peanuts, with the remaining 10 percent restricted to salt, sweeteners, and stabilizers.
In 1992, statistics showed Americans alone consumed 857 million pounds of peanut butter or 3.36 pounds per person.
An American-born favorite, peanut butter quickly became not only a nutritious food, but also a comfort food for most Americans born in the 1900’s. Now its popularity has spread throughout the world. October is Peanut Butter Lover’s Month.
Text from about.com
A recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994
This particular recipe is from Sumbawa. Sumbawa is an Indonesian island, in the middle of the Lesser Sunda Islands chain, with Lombok to the west, Flores to the east, and Sumba further to the southeast. It is part of the province of West Nusa Tenggara, but there are presently steps being taken by the Indonesian government to turn the island into a separate province. Traditionally the island is known as the source of sappanwood used to make red dye, as well as honey and sandalwood. Its savanna-like climate and the vast grassland is used to breed horses and cattle.
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A recipe for small bread found on brodogkorn.no
This is bread for those who love peanuts and who like their bread fluffy, semi-rough and tastefully. The dough can also be used for rolls.
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RecipeReminiscing 