Cookie Cutter Challenge announcement at the end...
Good morning, Highlowaha! It's Katie here ready to celebrate National Peanut Butter and Jelly Day with you! As someone who loves peanut butter- I have to say they certainly have gone places together and I am excited to share in this holiday with each of you. I also love that yesterday with Claudia we talked cookies and cookie cutters, and today we are talking PB &J! That's my kind of week if you ask me!
Before we begin our celebration of this national day, I feel it is important to understand the history of how PB & J sandwiches gained their fame in this country. For this history, I did a bit of quick google researching and this is what I found...
"Historians didn’t make reference to the sandwich until the 1940s. In fact, the first mention of the sandwich came during World War II, when peanut butter and jelly sandwiches became part of the US military rations.While soldiers enjoyed them abroad, word got out here at home about the concoction and with limited supplies of meats and milks Americans adopted the sandwich as a low-cost meal."With that in mind, I would like to say that while I am not glad they had limited supplies for food during the war, I am glad that this amazing concoction was created! In the spirit of the day, I decided to also look around on the web to find a new recipe with PB & J that is a variation to the traditional sandwich. I found some PB & J bars that I think I may try to make today. I will share the recipe with you in hopes that you will find the time to make them and celebrate today, too!
1 1/2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup (1 stick) cold butter or margarine
1 egg, beaten
3/4 cup grape jelly
1 2/3 cups peanut butter chips
1. Heat oven to 375F. Grease a 9-inch square baking pan; set aside.
2. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended.
3. Reserve half of the mixture; press remaining mixture onto bottom of prepared pan. Stir jelly slightly; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup of the peanut butter chips into reserved crumb mixture; sprinkle over top.
4. Bake in heated 375F oven 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
Are you allergic to peanuts and you can't join us in the stories of PB & J sandwiches? How about just playing the song below, singing along, and letting the kids dance along to it! It's a hit with the 20-somethings, so I'm sure your kids will love it!
Cookie Cutter Challenge: The winning cookie cutter from yesterday's post is the porcupine. However, as a small disclaimer: if Fancy Flours does not have 2 of the porcupine cookie cutters in stock, then we will default to the 2nd chosen cookie cutter which is the tow truck. In the off chance that they don't have two of those in stock either, we will go with choice number 3 which is the stegosaurus cookie cutter.
Signing off until tomorrow...