Weatherford Democrat


August 23, 2011

School ‘daze’


WEATHERFORD — Peanut butter easy cake-bread

1 1/2 cups packed brown sugar, divided

2 1/2 cups all purpose flour, divided

3/4 cup creamy peanut butter, divided

2 tablespoon butter, melted

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup Crisco shortening

2 eggs

1 cup milk

Preheat oven to 375 degrees.

Mix 1/2 cup brown sugar, 1/2 cup flour, 1/2 cup peanut butter and melted butter until crumbly. Set aside.

Stir remaining flour. Baking powder, baking soda and salt in a separate bowl. Set aside.

Place remaining 1/2 cup peanut butter and Crisco in mixer bowl. Beat until creamy. Continue beating and gradually beat in remaining sugar. Scrape mixing bowl down.

Add eggs, one at a time; beating until fluffy. Add baking powder mixture alternately with milk beating after each addition.

Spread batter in a greased 13- by 9- by 2-inch baking pan. Top with crumbly mixture . Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan and cut into squares.

Note: I use Jif peanut butter.

Here’s another favorite addition for lunch.

Peanut butter and apples

Spread one cracker with crunchy or smooth peanut butter. Place thin apple slices on top and cover with another cracker. Yummy!

Also, place creamy peanut butter on vanilla wafer cookies, top with another and eat.

Fruity muffins

1 cup uncooked old fashioned quick oats

1/2 cup all purpose flour

1/2 cup whole wheat flour

1 cup dark brown sugar, firmly packed

1 tablespoon baking powder

2 teaspoons cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/4 cup Crisco oil

1 large egg

1 1/3 cup low-sugar or sugar free Apricot preserves divided

1/2 cup dried mixed fruit bits (apples, dates, apricots)

1 cup mashed banana

Preheat oven to 400 degrees. Line a 12-cup muffin pan with foil or paper liners. Set aside.

Combine oats, both flours, brown sugar, baking powder, spices, salt and Crisco oil in a mixing bowl. With mixer on low, mix until coarse crumbs form. Add eggs, preserves, dried fruit and bananas. Blend with mixer. Put in 12 baking cups and bake at 20 to 25 minutes until toothpick inserted comes out clean. Heat remaining 1/3 cup of preserves in microwave on high for 20 seconds. Spread on top of muffins.

I know schools have changed, but these foods are good for lunch or an after school snack.

Cecil had some pretty good eating for two years, then I lost track of him. I hope he rose above his challenges and is happy.

Janis may be reached at:

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