George Washington Carver Recipes: 16 Southern Dishes From the Man Who Did Not Invent Peanut Butter

George Washington Carver Recipes come with a surprise: the famous Tuskegee scientist did not invent peanut butter, even though many people still believe he did. His real food legacy is even better. He urged poor Southern farmers to grow peanuts and sweet potatoes to feed their families and restore the soil, and he widely shared recipes using those crops. In 1916 he published How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption, and his 1925 bulletin included three peanut cookie recipes. Here are the peanut, pecan and sweet potato dishes inspired by his bulletins, perfect for Thanksgiving tables and Christmas cookie tins, all drawn from George Washington Carver Recipes..

George Washington Carver Recipes: Old-Fashioned Peanut Butter Cookies

Here is a surprise: George Washington Carver did not invent peanut butter, even though many people think he did. But his 1925 bulletin did include three peanut cookie recipes, so a plate of peanut butter cookies is the perfect place to start these George Washington Carver Recipes. Press each ball with a fork in a crisscross, and pull them from the oven while the centers still look soft. They firm up as they cool and stay chewy. Serve them with classic peanut butter desserts on a cookie tray..

You will need: 1/2 cup butter softened, 1/2 cup creamy peanut butter, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 large egg, 1 tsp vanilla, 1 1/4 cups all-purpose flour, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt.

How to make it: 1. Heat oven to 350 F. 2. Cream butter, peanut butter and sugars, then beat in egg and vanilla. 3. Mix in flour, baking soda, baking powder and salt. 4. Roll into 1 inch balls and press with a fork in a crisscross. 5. Bake 9 to 11 minutes until set at the edges.

George Washington Carver Recipes: Sweet Potato Pie

Carver encouraged Southern families to grow sweet potatoes for food and to help restore the soil, and he widely shared recipes using them. Sweet potato pie is the most delicious result. Roast the sweet potatoes instead of boiling; the flavor deepens and the filling stays rich. Beat the filling until silky so no strings remain. Bake until the center barely jiggles, then cool fully to set. This holiday classic is a highlight of George Washington Carver Recipes. Try it beside famous sweet potato pie for a sweet potato feast. Warm or chilled?

You will need: 1 unbaked 9 inch pie crust, 2 cups roasted sweet potato mashed, 1/2 cup butter melted, 1 cup sugar, 1/2 cup evaporated milk, 2 large eggs, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt.

How to make it: 1. Heat oven to 350 F. 2. Beat sweet potato, butter and sugar until smooth. 3. Mix in evaporated milk, eggs, vanilla, spices and salt. 4. Pour into the crust. 5. Bake 55 to 60 minutes until just set and cool 2 hours.

George Washington Carver Recipes: Old-Fashioned Pecan Pie

Pecans were among the Southern crops Carver wrote about, and nothing shows them off like a classic pecan pie. The filling turns gooey and caramel-like while the pecans on top toast to a crunchy finish. Toast the pecans before adding them for deeper flavor. Bake until the center is set but still slightly jiggly, then let it cool at least three hours so it slices cleanly. This holiday showpiece is a must among George Washington Carver Recipes. Serve it next to retro pies grandma loved. Whipped cream or ice cream?

You will need: 1 unbaked 9 inch pie crust, 3 large eggs, 1 cup dark corn syrup, 1/2 cup packed brown sugar, 1/4 cup sugar, 1/4 cup butter melted, 1 tsp vanilla, 1/4 tsp salt, 1 1/2 cups pecan halves toasted.

How to make it: 1. Heat oven to 350 F. 2. Whisk eggs, corn syrup, sugars, butter, vanilla and salt. 3. Stir in pecans. 4. Pour into the crust. 5. Bake 55 to 60 minutes until set at the edges and slightly jiggly in the center, then cool 3 hours.

George Washington Carver Recipes: Peanut Brittle

Peanut brittle is the old-fashioned Christmas candy that crunches and shatters into golden shards. It takes only a few ingredients and about twenty minutes. A candy thermometer is the key: cook the sugar to 300 F, then stir in the baking soda, which makes the brittle light and airy. Hot sugar is dangerous, so keep kids back and work quickly once it is ready. Inspired by George Washington Carver Recipes and his love of the peanut, it makes a perfect holiday gift next to grandma’s Christmas candy tin. Who gets the biggest piece?

You will need: 1 cup sugar, 1/2 cup light corn syrup, 1/4 cup water, 1 1/2 cups raw peanuts, 2 tbsp butter, 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt.

How to make it: 1. Butter a large baking sheet. 2. Cook sugar, corn syrup and water to 240 F, then stir in peanuts. 3. Cook, stirring, until 300 F and golden. 4. Remove from heat and quickly stir in butter, vanilla, baking soda and salt. 5. Pour onto the sheet, spread thin and cool 1 hour, then break into pieces.

Creamy Peanut Butter Fudge

Peanut butter fudge is the easiest holiday candy of all, creamy and rich with only a handful of ingredients. Cook the sugar and milk to a full rolling boil and keep it there for the time given, then beat in the peanut butter quickly before it sets. Line the pan with parchment so the fudge lifts out for clean squares. Store it in a tin in a cool spot. It is a sweet nod to George Washington Carver Recipes and the peanut, and it shares a candy plate well with old-fashioned Christmas candy. Smooth or with chopped peanuts?

You will need: 2 cups sugar, 1/2 cup milk, 1/4 cup butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, 1 tsp vanilla, 1/4 tsp salt.

How to make it: 1. Line an 8 inch square pan with parchment. 2. Bring sugar, milk and butter to a rolling boil and boil 3 minutes, stirring. 3. Remove from heat and stir in peanut butter, marshmallow creme, vanilla and salt. 4. Spread in the pan. 5. Cool 2 hours and cut into squares.

Pecan Pralines

Butter pecan pralines are soft, creamy Southern candies loaded with toasted pecans. They are a sweet way to celebrate a crop that grows across the South. Cook the syrup to 238 F, the soft ball stage, then stir off the heat until it thickens and turns slightly cloudy. Spoon quickly before it sets in the pot. Keep children well back from the hot candy. Wrap them in wax paper for holiday gifts. They pair beautifully with Lowcountry holiday classics on a candy plate. Would you share these or keep them all?

You will need: 1 cup sugar, 1 cup packed brown sugar, 1/2 cup heavy cream, 4 tbsp butter, 1 1/2 cups pecans toasted, 1 tsp vanilla, 1/4 tsp salt.

How to make it: 1. Line a baking sheet with parchment. 2. Cook sugars, cream and butter over medium heat, stirring, to 238 F. 3. Remove from heat and add pecans, vanilla and salt. 4. Stir 2 to 3 minutes until thick and creamy. 5. Spoon onto parchment and cool until firm.

George Washington Carver Recipes: Sweet Potato Pone

Sweet potato pone is an old Southern dessert made from grated raw sweet potato baked with molasses, butter and spice until it is dense, fragrant and caramelized at the edges. It was a thrifty way to make a sweet treat from the garden. Grate the sweet potatoes finely so the pone bakes up smooth. Stir it once or twice as it bakes, folding the browned edges into the middle for extra flavor. Serve it warm with cream. It is a taste of history next to sweet potato recipes beyond casserole. Have you ever heard of pone?

You will need: 4 cups finely grated raw sweet potato, 1 cup molasses, 1/2 cup sugar, 1/2 cup butter melted, 3 large eggs beaten, 1 cup milk, 1 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp salt.

How to make it: 1. Heat oven to 325 F and grease a 9×13 inch dish. 2. Mix sweet potato, molasses, sugar and butter. 3. Stir in eggs, milk, spices and salt. 4. Pour into the dish. 5. Bake 1 to 1 1/4 hours, stirring the browned edges in twice, until set and golden.

George Washington Carver Recipes: Peanut Bread

Peanut bread is a simple quick bread with a nutty, slightly sweet flavor, the kind of thrifty, hearty bake that fits right in with George Washington Carver Recipes. It needs no yeast and mixes up in one bowl. Toast the chopped peanuts first for deeper flavor. Do not overmix the batter, or the loaf can turn tough. Let it cool fully before slicing for neat pieces. A slice is lovely toasted with butter and honey, or served with pioneer breads and bakes. Would you try this at breakfast?

You will need: 2 cups all-purpose flour, 1/2 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 3/4 cup creamy peanut butter, 1 1/4 cups milk, 1 large egg, 1/2 cup roasted peanuts chopped.

How to make it: 1. Heat oven to 350 F and grease a 9×5 inch loaf pan. 2. Whisk flour, sugar, baking powder and salt. 3. Whisk peanut butter, milk and egg until smooth. 4. Stir wet into dry just until combined and fold in peanuts. 5. Bake 50 to 55 minutes until a toothpick comes out clean.

Peanut Macaroons

Peanut macaroons are light, crisp little cookies made with egg whites, sugar and finely chopped peanuts. They are an old-fashioned treat in the spirit of the bulletins that showed families how many ways peanuts could be used. Beat the egg whites until they hold stiff, glossy peaks, then fold in the peanuts gently so the mixture stays airy. Bake low until they are golden and dry. They are naturally flour free and keep well in a tin. Add them to a tray with more flourless cookies. Have you ever made macaroons with peanuts?

You will need: 3 large egg whites, 1/4 tsp cream of tartar, 1/8 tsp salt, 3/4 cup sugar, 1/2 tsp vanilla, 1 1/2 cups roasted peanuts finely chopped.

How to make it: 1. Heat oven to 300 F and line two sheets with parchment. 2. Beat egg whites, cream of tartar and salt to soft peaks. 3. Add sugar gradually and beat to stiff glossy peaks, then add vanilla. 4. Fold in peanuts. 5. Drop by tablespoons and bake 25 to 30 minutes until golden and dry.

Old-Fashioned Peanut Soup

Creamy peanut soup is a Southern classic that sounds unusual until you taste it: silky, savory and warming, like a cozy bowl of comfort. It is very much in the spirit of George Washington Carver Recipes and his bulletins, which showed families how peanuts could be a real meal, not just a snack. Cook the onion and celery slowly so they turn sweet, and whisk the peanut butter in off the heat so it stays smooth. Top with chopped roasted peanuts for crunch. Serve it with thrifty Depression Era dishes. Would you give peanut soup a try?

You will need: 2 tbsp butter, 1 onion diced, 2 celery ribs diced, 2 tbsp all-purpose flour, 4 cups chicken broth, 1 cup creamy peanut butter, 1 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup roasted peanuts chopped.

How to make it: 1. Melt butter and cook onion and celery 8 minutes until soft. 2. Stir in flour and cook 1 minute. 3. Whisk in broth and simmer 15 minutes. 4. Remove from heat and whisk in peanut butter and milk until smooth, then blend if you like. 5. Warm gently, season and top with chopped peanuts.

George Washington Carver Recipes: Peanut-Crusted Chicken

Crushed peanuts make a crunchy golden coating for juicy chicken, a fun twist that shows how versatile the peanut really is. That idea runs through George Washington Carver Recipes and his bulletins. Pound the chicken to an even thickness so it cooks evenly, and press the peanut crumbs on firmly so they stick. Bake on a rack so the bottom stays crisp. Check the thickest piece reaches 165 F. Serve it with game day chicken dishes for snacking and a simple salad. Would your kids love this crunchy coating?

You will need: 4 boneless chicken breasts pounded 3/4 inch thick, 1 cup roasted peanuts finely chopped, 1/2 cup breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 2 large eggs beaten, 2 tbsp butter melted.

How to make it: 1. Heat oven to 400 F and set a rack on a lined baking sheet. 2. Mix peanuts, breadcrumbs and seasonings. 3. Dip chicken in egg, then press into the peanut mixture. 4. Place on the rack and drizzle with butter. 5. Bake 20 to 25 minutes until golden and 165 F inside.

George Washington Carver Recipes: Black-Eyed Peas With Greens

Black-eyed peas are a kind of cowpea, another crop Carver encouraged Southern farmers to grow and cook. Simmered with greens and smoked turkey, they make a hearty, budget friendly supper. Wash the greens well in cold water to remove grit. Add the greens in the last thirty minutes so they turn tender but stay bright. Taste before salting, since smoked meat adds its own. It is one of the most practical George Washington Carver Recipes on the list. Serve it with soul food smoked turkey dinners. Do you eat black-eyed peas on New Year’s Day?

You will need: 1 lb dried black-eyed peas soaked overnight, 1 smoked turkey wing, 1 onion diced, 3 garlic cloves minced, 8 cups chicken broth, 1 bunch collard or turnip greens stemmed and sliced, 1 tbsp apple cider vinegar, 1/2 tsp red pepper flakes, salt to taste.

How to make it: 1. Simmer smoked turkey, onion and garlic in broth 30 minutes. 2. Add drained peas and simmer 30 minutes. 3. Stir in greens and red pepper flakes and simmer 30 minutes more until tender. 4. Pull the turkey meat and return it to the pot. 5. Finish with vinegar and salt.

Hoppin’ John

Hoppin’ John is the Southern pairing of black-eyed peas and rice, cooked with a little smoky pork and served on New Year’s Day for good luck. It is filling, thrifty and full of flavor. Cook the peas until just tender before adding the rice, so the rice does not turn mushy. Keep the lid on while the rice steams. Top it with chopped green onions and a splash of hot sauce. It makes a fine supper with old-fashioned bean suppers on the side. Do you have a good luck dish for the new year?

You will need: 1 lb dried black-eyed peas soaked overnight, 4 slices bacon chopped, 1 onion diced, 1 green bell pepper diced, 2 garlic cloves minced, 6 cups chicken broth, 1 1/2 cups long grain rice, 1 tsp salt, 1/2 tsp black pepper, 3 green onions sliced.

How to make it: 1. Cook bacon until crisp, then soften onion, pepper and garlic in the drippings. 2. Add peas and broth and simmer 40 minutes until just tender. 3. Stir in rice, salt and pepper. 4. Cover and simmer 20 minutes until the rice is tender. 5. Fluff and top with green onions.

Salted Roasted Peanuts

Carver urged Southern farmers to grow peanuts, and a pan of warm salted roasted peanuts shows why they became such a beloved crop. Roasting raw peanuts at home fills the kitchen with a toasty smell and tastes far better than store bought. Spread them in a single layer and stir halfway so they brown evenly. They keep cooking a little as they cool, so pull them when they are just golden. Toss them with a little oil and salt while warm. Snack on them while you make retro holiday relish tray. Shelled or in the shell?

You will need: 4 cups raw shelled peanuts, 1 tbsp peanut or vegetable oil, 1 1/2 tsp fine salt.

How to make it: 1. Heat oven to 350 F. 2. Spread peanuts in a single layer on a baking sheet. 3. Roast 15 to 20 minutes, stirring halfway, until lightly golden. 4. Toss with oil and salt while warm. 5. Cool completely and store in an airtight jar.

George Washington Carver Recipes: Southern Boiled Peanuts

Boiled peanuts are a beloved Southern roadside snack: soft, salty and almost like a tender bean. Use raw or green peanuts in the shell, never roasted ones, and simmer them for hours in heavily salted water until the shells soften. Taste one every hour; they are ready when the nut inside is tender all the way through. Let them soak in the brine for extra flavor. These George Washington Carver Recipes would not be complete without this humble classic. Snack on them alongside Texas Thanksgiving spread. Have you ever stopped for a bag on a road trip?

You will need: 2 lb raw or green peanuts in the shell, 1/2 cup salt, 1 gallon water, 1 tsp red pepper flakes optional.

How to make it: 1. Rinse peanuts well. 2. Combine peanuts, salt, water and pepper flakes in a large pot. 3. Weigh peanuts down with a plate and bring to a boil. 4. Simmer 4 to 6 hours, adding water as needed, until tender. 5. Soak 1 hour in the brine, then drain and serve warm.

Old-Fashioned Sweet Potato Bread

Sweet potato bread is moist, warmly spiced and perfect for holiday mornings or gift giving. It is like pumpkin bread with a deeper, sweeter flavor. Mash roasted sweet potato until completely smooth so the loaf bakes up even. A handful of chopped pecans adds crunch and a nod to another Southern crop. Cool it in the pan for ten minutes, then on a rack, and wrap it overnight; the flavor gets better by morning. Slice it next to sweet potato casserole for a Southern bread basket. Would you bake a loaf for a neighbor?

You will need: 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 1 cup mashed roasted sweet potato, 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, 1/3 cup milk, 1 tsp vanilla, 1/2 cup pecans chopped.

How to make it: 1. Heat oven to 350 F and grease a 9×5 inch loaf pan. 2. Whisk flour, baking soda, spices and salt. 3. Whisk sweet potato, sugar, oil, eggs, milk and vanilla. 4. Stir together and fold in pecans. 5. Bake 55 to 65 minutes until a toothpick comes out clean.