Peanut Butter And Jelly Jewels Recipes

PEANUT BUTTER AND JELLY DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add the egg, egg yolks, sugar and salt; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on 1 side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. , In a small bowl, beat peanut butter, confectioners' sugar and salt until smooth. Gradually beat in enough whipping cream to reach desired glaze consistency. Dip doughnuts in frosting.

PEANUT BUTTER AND JELLY JEWELS

Steps:

• Place 2 oven racks in the upper and lower thirds of the oven.
• Preheat oven to 375°F.
• Food Processor Method
• Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.
• Electric Mixer Method
• Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.
• For Both Methods
• Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)
• Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
• Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
• Fill the centers with the cherry preserves or milk chocolate toppings.
• Cherry Preserves Topping
• In a microwave oven or a saucepan, heat the preserves until boiling. Strain the jelly into a small heavy saucepan. Place the cherries remaining in the strainer in the centers of the cookies. If some are crushed, piece them together.
• On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.
• Milk Chocolate Topping
• Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.
• Store:
• Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.
• Keeps:
• 1 month if filled, several months unfilled.
• Smart Cookie
• • For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.
• • The dry ingredients are sifted together because baking soda has a tendency to lump.
• • Using superfine sugar will result in fewer cracks in the cookie's surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.
• • These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.
• • For a more delicate flavor and a finer, less "sandy" texture, that does not crack, try a batch using half the amount of peanut butter. The cookies will also be flatter and crisper.
• • Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.
• • Allow the cookie sheet(s) to cool completely before using for the next batch.
• • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.
• • For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PEANUT BUTTER AND JELLY OVERNIGHT OATS

Steps:

• Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
• Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

TRADITIONAL PEANUT BUTTER AND JELLY

Steps:

• Spread the peanut butter on one piece of bread.
• Spread the jelly on the other side.
• Put the two pieces of bread together to form a sandwich.
• Toddler adaptation: cut off crusts before serving.

PEANUT BUTTER JELLY COOKIES

Steps:

• Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you could make your own jam for this). Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

GRILLED PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Heat griddle or skillet to 350 degrees F (175 degrees C).
• Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.