Toasty Bacon Berry Pb And J Recipes

FANCY GRILLED PB AND J

Steps:

• Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.
• Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.
• Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve.

PB AND J CINNAMON BUNS

Steps:

• For the dough: In a microwave-safe bowl, add the milk, butter, peanut butter and 80 milliliters (1/3 cup) water and microwave until the butter is melted, about 30 seconds. Allow to cool until lukewarm to the touch.
• In the bowl of a stand mixer, add the all-purpose and bread flours, superfine sugar, salt and yeast and attach a dough hook. Turn the mixer to low speed and then slowly pour in the butter mixture. Add the egg and knead on medium speed for 2 minutes. Transfer the dough to a floured work surface. Knead with your hands until you have a smooth, soft and elastic dough. Put the dough into a lightly oiled bowl, cover and let stand for 15 minutes.
• Transfer the dough to a floured work surface. Using a rolling pin, roll the dough into a rough rectangle about 17 inches wide and 12 inches tall. The dough should be about 1/4 inch thick. Use a pastry wheel or knife to trim off any rough edges and create an even rectangle.
• Butter a 7-inch cake tin with a removable base and set aside.
• For the filling: Spread the peanut butter on top of the dough to the edges, leaving a small (1/2-inch) border uncovered at the top and bottom of the dough (tip: if your peanut butter is slightly too stiff to spread, pop it in the microwave for 30 seconds). Repeat the process with the jam. Use a knife or pastry wheel to cut long strips of dough 2 inches wide. Roll each strip into a tight spiral and transfer to the prepared cake tin. Leave enough space between each for them to proof. Cover with a damp tea towel and allow to rise until the buns have doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 170 degrees C/340 degrees F.
• Bake until golden brown on top, about 25 minutes. If the buns are browning too quickly, simply cover them with aluminum foil.
• For the icing: Meanwhile, add the powdered sugar and vanilla to a medium bowl. Add 1 tablespoon of milk and whisk the mixture together. Add more milk, 1 teaspoon at a time, until the icing is lump-free and thick but still runny.
• Assembly: Remove the buns immediately from the cake tin, then spread the icing over top. Best served immediately.

PBJ FRENCH TOAST

Steps:

• Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
• Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
• Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.

PB&J FRENCH TOAST

Steps:

• Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.