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Monday, September 9, 2013


With the kids being back in school, my mind turns to school lunches and the inevitable peanut butter and jelly. The first recipe for PB&J was published in 1901 - until then peanut butter had been paired with pimento cheese!‎
The classic combination is evident in these interesting recipes, while venturing beyond the simple sandwich, of which the average American eats 1500 by the age of 18‎
The Muffins and Bars are strongly kid approved, and were very much enjoyed by the adults too.


1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup maple sugar
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins
1/4 cup chopped peanuts
1/2 cup milk
4 tablespoons vegetable oil
6 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup peanut butter
1 tablespoon cider vinegar
2 bananas, mashed
4 tablespoons strawberry jam

Heat oven to 350F. Grease muffin cups, or line with paper liners.
Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and the peanuts.
Combine the milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not over mix.
Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top if desired.
Enjoy! Please let your friends and family know about recipe doodle!


1 1/2 cups flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup cold butter
1 egg, beaten
3/4 cup grape jelly
1 2/3 cup peanut butter chips

Heat oven to 375F.
Grease a 9 inch baking dish, set aside.
Stir together flour, sugar and baking powder, cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Stir in beaten egg until blended.
Reserve half of the mixture, press remaining mixture onto bottom of the prepared pan. Stir jelly slightly, spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Sir remaining 2/3 cup of the peanut butter chips into reserved crumb mixture, sprinkle over the top.
Bake in oven for 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Enjoy! Please let your friends and family know about recipe doodle!

Recipe adapted from The Northwest Arkansas Times, August 1999‎

1 comment:

  1. Thanks for the great recipes! I have showcased your pb & j bars in my post that goes live tomorrow. Check it out!