PEANUT BUTTER AND JELLY FRENCH TOAST RECIPE: HOW TO MAKE IT
I've always tried to make cooking fun—for myself, my daughters and my grandchildren. Cooking also teaches children the importance of following directions and being organized. This gourmet peanut butter and jelly recipe is easy to make and kids really like it. —Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.
Nutrition Facts : Calories 450 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 567mg sodium, CarbohydrateContent 50g carbohydrate (20g sugars, FiberContent 3g fiber), ProteinContent 16g protein.
TRADITIONAL PEANUT BUTTER AND JELLY RECIPE - FOOD.COM
Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.
Total Time 2 minutes
Prep Time 2 minutes
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 358.4, FatContent 17.8, SaturatedFatContent 3.6, CholesterolContent 0, SodiumContent 491.6, CarbohydrateContent 41.4, FiberContent 3.3, SugarContent 12.3, ProteinContent 11.9
More about "recipes with peanut butter and jelly recipes"
PEANUT BUTTER AND JELLY FRENCH TOAST RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Breakfast, Brunch, Lunch
Calories 450 calories per serving
- Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.
PEANUT BUTTER FUDGE RECIPE | JIF
Total Time 1 hours 15 minutes0S
Cuisine American
Calories 140 per serving
- 3. ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.
PEANUT BUTTER AND JELLY FRENCH TOAST RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Breakfast, Brunch, Lunch
Calories 450 calories per serving
- Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.
TRADITIONAL PEANUT BUTTER AND JELLY RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 2 minutes
Calories 358.4 per serving
- Toddler adaptation: cut off crusts before serving.
NADIYA HUSSAIN'S PEANUT BUTTER & JELLY TRAYBAKE | TIME TO ...
From thehappyfoodie.co.uk
Total Time 25 minutes
Cuisine American
Start by putting the jam into a microwave-safe bowl and heating it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – we’re not trying to warm it up. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.
Preheat the oven to 180°C/fan 160°C. Spray a brownie tin (approx. 18cm x 23cm) with cooking oil.
Put the flour, baking powder, salt and sugar into a bowl and whisk together. Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. If time is even shorter you can make the batter in advance and leave it in the fridge overnight.
Pour the batter into the prepared brownie tin and spread out evenly. Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
Bake in the oven for 10-15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, they are ready. Remove from the oven and cut into squares. Dust with icing sugar and serve.
These are great on the go, but you can also freeze any leftover squares in clingfilm.
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