I used to love PB&J sandwiches. I also loved putting peanut butter on bananas, celery sticks, crackers and many times would just eat it right out of the jar. These days, I enjoy cooking with peanut butter and I have a favorite, killer, peanut butter pie recipe that is a hit anywhere I take it.
During World War II, peanut butter and jelly were on the US Military ration menus so many soldiers added jelly to the peanut butter to make it more edible. Peanut butter was also used as an alternative to meat, since it was inexpensive and high in protein. When the soldiers returned from the war, the sales of peanut butter and jelly soared in the US. It also helped that peanut butter was not on the list when the nationwide food rationing was instituted in the US in 1943.
Elvis' love for peanut butter and banana sandwiches is widely known but there are also accounts that he also added crispy bacon on the sandwich. Since April 2 is National Peanut Butter & Jelly Day, let's honor this culinary tradition, obviously from days gone by. Maybe it is time to introduce this wonderful creation to your children or grandchildren. They may think you are crazy, but then again, they just might enjoy it.
Here are some great PB&J recipes to enjoy.
PEANUT BUTTER & JELLY CHEESECAKE
•16 ozs cream cheese
•1/4 c peanut butter
•4 ozs instant vanilla pudding (sugar-free)
•2/3 c powdered milk
•1 c water
•3/4 c cool whip (lite)
•1 graham cracker crust
•1/2 c grape jelly (jam)
•2 T peanuts (dry roasted)
Stir cream cheese& peanut butter until blended and soft. Add pudding mix, milk powder and water. Mix well with a wire whisk. Blend in 1/4 c Cool Whip. Spread mixture into pie crust and refrigerate. Stir grape (or any fruit) jam or jelly until soft. Blend in remaining 1/2 c Cool Whip. Spread evenly over filling mixture. Sprinkle with chopped peanuts.
PEANUT BUTTER & JELLY DESSERT PIZZA
•1 plain prepared pizza crust
•1/2-1 c smooth peanut butter
•1/2-1 c strawberry preserves
Place pizza dough on cookie sheet or in pizza pan. Take peanut butter and microwave with lid off for 30-45 seconds or until peanut butter has runny consistency. Pour small amount of peanut butter over crust, spreading around with a knife until you achieve a light coating on your dough. Take strawberry preserves and put in a bowl. Break preserves up so they are easily spreadable. Spread preserves over top of peanut butter. Place pizza in oven at 375F for about 8-10 minutes, keeping an eye on it. When the crust is golden brown and the jelly is bubbling, the pizza is done. Let cool, cut and serve while still warm.
PEANUT BUTTER & JELLY BARS
•3 c all-purpose flour, plus more for dusting pan
•1 t baking powder
•1½ t salt
•1 c (2 sticks) unsalted butter, at room temperature
•1½ c granulated sugar
•2½ c smooth peanut butter
•2 large eggs
•1 t vanilla extract
•1½ c jam or jelly, your favorite flavor
•2/3 c salted peanuts, roughly chopped
Heat oven to 350 degrees F. Grease a 9×13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Whisk together the flour, baking powder and salt; set aside. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add peanut butter and eggs; beat until combined, about 2 minutes. Add the vanilla and combine. On low speed, add the flour mixture and mix until just combined. Transfer two-thirds of the mixture to prepared pan; press evenly into pan. Using an offset spatula, spread the jam on top of the peanut butter mixture. Dollop the remaining third of peanut butter mixture on top of jam. Sprinkle with peanuts. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1½x2-inch pieces.
NEXT WEEK—Would You Like Fries With That?
Remember......Life is short. Eat Dessert first!!
Hey, where's the recipe for that peanut butter pie?
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