PEANUTBUTTER AND JELLY SANDWICH RECIPES

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PEANUT BUTTER AND JELLY SANDWICH RECIPE - FOOD.COM



Peanut Butter and Jelly Sandwich Recipe - Food.com image

After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.

Total Time 3 minutes

Prep Time 3 minutes

Yield 1 sandwich

Number Of Ingredients 4

2 slices whole wheat bread (preferably soft)
1 teaspoon butter, the secret ingredient
1 tablespoon peanut butter (I use organic smooth)
2 teaspoons strawberry jam (I use Trader Joe's low sugar)

Steps:

  • Spread a half teaspoon of butter on each slice of bread.
  • Spread one slice with peanut butter.
  • Swirl jam into peanut butter.
  • Cover with other slice of bread.

Nutrition Facts : Calories 316.2, FatContent 13.8, SaturatedFatContent 4.5, CholesterolContent 10.1, SodiumContent 377, CarbohydrateContent 38.7, FiberContent 5, SugarContent 13.4, ProteinContent 11.4

SMOOTH PEANUT BUTTER-AND-JELLY SANDWICH RECIPE | MYRECIPES



Smooth Peanut Butter-And-Jelly Sandwich Recipe | MyRecipes image

Aesthetic lovers, this one’s for you: We’ve recreated the smooth pb&j that broke the internet recently. The gelatinous texture isn’t for everyone, but to be honest this tastes better than expected. The white (bread?) layer is like a sweetened cream and almost tastes like pan cotta. The jelly layer is slightly sweet and tangy, and the peanut butter layer tastes like a muted version of peanut butter. You can find agar agar powder at most specialty or Asian markets. Be careful not to let this set too much between layers—otherwise, the layers won’t connect. However, if you don’t wait long enough, the layers will combine and mix together. Making something this pretty requires expert timing.

Provided by Nicole McLaughlin

Total Time 45 minutes

Yield Serves 4 (serving size: 2 triangles)

Number Of Ingredients 16

1 cup cold water
1?½ teaspoons agar agar powder
1 cup whole milk
6 tablespoons granulated sugar
2 teaspoons heavy cream
? teaspoon table salt
1 cup cold water
¾ teaspoon agar agar powder
4 tablespoons grape jelly
2 tablespoons granulated sugar
1 cup cold water
¾ teaspoon agar agar powder
3 tablespoons peanut butter
3 tablespoons granulated sugar
1 teaspoon heavy cream
? teaspoon table salt

Steps:

  • Prepare the Bread Layers: Whisk together water and agar agar in a small saucepan. Set pan over medium-high, and whisk in milk, sugar, cream, and salt. Cook, stirring often, until it comes to a boil and sugar is dissolved. Remove from heat, and pour half of mixture into an 8-inch square pan or glass dish. Refrigerate until slightly set but still warm, about 7 minutes. Keep remaining bread layer mixture warm.
  • While bread layer is setting, prepare the Jelly Layer: Whisk together water and agar in a small saucepan. Set pan over medium high, and whisk in jelly and sugar. Cook mixture, stirring often until it comes to a boil and sugar is dissolved. Remove from heat. Pour jelly mixture carefully over white layer, creating a 1/4-inch jelly layer. Return to refrigerator for about 5 minutes. 
  • Prepare the Peanut Butter Layer: Whisk together cold water and agar agar in a small saucepan. Set pan over medium-high, and stir in peanut butter, sugar, cream, and salt. Cook mixture, stirring constantly until it comes to a simmer and sugar is dissolved. Remove from heat. When jelly layer is mostly set and still slightly warm, pour peanut butter mixture carefully over the top creating a 1/4-inch layer. Return pan to refrigerator about 5 minutes to set.
  • When peanut butter layer is mostly set and still slightly warm, pour remaining white layer over the top. Return pan to refrigerator to set completely, about 20 minutes.  
  • Invert pan onto a cutting board, and trim off any rounded edges. Cut into quarters, and cut each quarter into a small triangle. Admire the beauty, and eat if desired. 

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