Best PB&J “recipe”?

[Anonymous]

Anonymous wrote:Bonne Maman is quite simply the best jam in the world. Especially apricot.

It is easy to find at good grocery stores.

For a PB&J their cherry gets my especially good vote.

The cherry and blueberry are also very good to use if you buy plain yogurt and like to sweeten yourself with a little jam. Which I prefer vs. buying a small fage which is essentially plain yogurt and less delicious jam surrounded by a ton of plastic.

[Anonymous]

Skippy Super Chunk
Bonnie Maman strawberry
Whole wheat toasted bread

[Anonymous]

1. Lightly toasted Oatnut Bread
-Just enough to take the chill of, but NOT browned.

2. Freshly ground creamy peanut butter
-the freshly ground PB has a little texture to it, which I like. It's not 'crunchy' but it's not completely smooth.
-I also like mixing the honey roasted peanut butter with the plain unsalted peanut butter at Mom's Market.

3. Homemade raspberry jam or Bonne Maman Raspberry Jam

4. Cut off crusts

[Anonymous]

Anonymous wrote:This secret recipe’s been in my family for generations. You will need bread, peanut butter and jelly. Keep it to yourself please.

Is anyone else singing the song Peanut butter jelly time!

[Anonymous]

Anonymous wrote:What is "Bonne Maman" and how does everyone know about it but me? Is it found in regular grocery stores?

It is at Safeway and is very yummy. We like raspberry.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What is "Bonne Maman" and how does everyone know about it but me? Is it found in regular grocery stores?

It is at Safeway and is very yummy. We like raspberry.

I think Costco sells it too.

[Anonymous]

One vote for Hero Raspberry preserves wtih the PB on white.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What is "Bonne Maman" and how does everyone know about it but me? Is it found in regular grocery stores?

It is at Safeway and is very yummy. We like raspberry.

I think Costco sells it too.

It’s even at Walmart.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Best bread, peanut butter and jelly? I’m not talking about anything fancy just literally how you make yours if your kids love them. I didn’t grow up eating them so the ones I make never look as good as DS’s friends! Just trying to figure out what I’m doing wrong ...

I make the BEST PB&J.
Sara Lee honey wheat bread
Jif Peanut Butter (creamy, not crunchy. Simply Jif is OK)
Smuckers strawberry jelly

Take a butter knife full of peanut butter (about a heaping tablespoon) and spread it evenly on one side of bread. Don’t put too much as you’re not making a choke sandwich.
Next, on the other slice of bread spread a teaspoon of the strawberry jelly. You want to cover the entire slice, but not soak it. Wet pb&j is a no no.
Then take the peanut putter side and the jelly side and make them kiss. A nice gentle kiss - not like in old movie where they’re trying to chip each other’s teeth.
Finally, with your butter knife, cut the sandwich in either a diagonal or rectangle. If you’re feeling spicy, you can do squares or little triangles (NOT for beginners).

Voila! Your kids will love you.

Edited for Jelly not Jam because jam don’t shake like that

This is exactly what I use!

[Anonymous]

Anonymous wrote:put a thick layer of peanut butter on one side, and a very thin layer on the other. On the thin-layer side, add jelly - but only to the middle, and spread out but don't go within 1 cm of the edges. This way when it is put together/held/bitten the jelly will not squirt out the sides and ruin clothes/faces.

Also - having peanut butter on both sides prevents the sandwich from turning soggy. You can put in the fridge or freezer for lunches, and they will defrost with NO sign of sogginess. I know people who sit and marathon-make 100s of peanut butter sandwiches before school starts and stock up the freezer, then put them in the lunchboxes the night before. I just make 5 on Sunday nights, and they are in the fridge all week. The oil in the peanut butter prevents the sogginess that jelly brings.

You also have to decide whether you want jam, jelly, preserves or marmalade.

Jelly is made with fruit juice, no actual fruit, so is the clearest and thinnest. No chunks.

Jam is the clear winner for an award winning pb&j, with more pieces of actual fruit in it and a slightly looser, spoonable texture. Here, chopped or pureed fruit is cooked with sugar, so pieces of the fruit end up in the final product.

Preserves are less likely to be preferred by your little ones, as they contain the most fruit, more often than not in whole pieces, and have the least gel-like consistency.

Marmalade is preserves made with citrus - and who would eat that with peanut butter? Not I.

OMG! That is genius. Truly. I make PB&J sandwiches constantly for the kids and this is going to be life-changing.

Thank you!!

[Anonymous]

Anonymous wrote:Screw white bread. Something with some texture and substance.

Screw PB with hydrogenated oils.

I have to agree. We use Dave’s Killer with all the grains. 21 Grain. Or the Rudi’s Whole Wheat.

And Once Again Peanut Butter. Truly THE BEST.

[Anonymous]

When prepared on whole wheat bread, a PB&J sandwich made with two Tbsps. of peanut butter and two Tbsps. of grape jelly adds up to a whopping 530 calories, 460 mg of sodium, 74 grams of carbs, 35 grams sugar and 20 grams of fat. A McDonald's cheeseburger has lower nutritional numbers in all of these categories except for sodium.

[Anonymous]

Anonymous wrote:Best bread, peanut butter and jelly? I’m not talking about anything fancy just literally how you make yours if your kids love them. I didn’t grow up eating them so the ones I make never look as good as DS’s friends! Just trying to figure out what I’m doing wrong ...

Soft white bread like Maiers - Jif pub (maybe a thin layer of butter under and grape jelly, slam it together and enjoy!

[Anonymous]

Soft white bread.
Thin PB on both slices of bread.
Seedless raspberry jam.
Crusts cut off with precision.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Screw white bread. Something with some texture and substance.

Screw PB with hydrogenated oils.

‘Textured’ bread ruins PB&J!

Not over about age eight!
One of my kids prefers our local grocery store’s “scratch” white bread - the taste is close to homemade bread. I prefer the Trader Joe’s sprouted bread. All natural peanut butter and Smuckers’ seedless strawberry jam (yeah, I know it has HFCS but it tastes so cleanly of strawberries). Diagonally cut.