3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered
directions:
1.Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.
2.In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
3.Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
4.Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars
5.Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.
* 4 cups fresh strawberries, hulled
* 4 cups sugar
* 1 1-3/4-oz. pkg. unflavored powdered fruit pectin
* 3/4 cup water
* 2 Tbsp. fresh lemon juice
* 1 small lemon, very thinly sliced
directions
1. In large bowl crush berries with masher. Stir in sugar. Let stand 10 minutes; stirring occasionally.
2. In small saucepan combine pectin and water. Bring to boiling; boil 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices.
3. Ladle jam into clean half-pint jars of freezer containers, leaving 1/2-inch headspace. Seal and label. Let stand at room temperature 24 hours or until set*. Refrigerate up to 3 weeks or freeze up to 1 year. Makes about 5 half pints.
4. *Note: Freezer jam does not set as firmly as cooked jam.
I've made smoothies and that's about it