The Vault

September 16, 2007

I have scads of recipes laying around here. It’s an addiction – I cut them out of magazines, pull them off the web. I have a stack of old 3×5 cards that contain recipes from my Junior Chefs class in the seventh grade (everyone had to bring recipes to share with the whole class). Maybe it’s not an addiction. It’s probably a sickness.

My whole reason for reading magazines OF ANY TYPE is to see if they talk about food. Scientific American sitting on a doctor’s waiting room table? Hm. Maybe they’ll mention something Alton-Brownish. I will flip through briskly in hopes of a score. If I find something in a magazine, regardless of whether or not I will actually make the dish, I will surrepticiously tear the recipe out and stash it in my purse.

Yes, it’s me doing that everywhere. It’s a sickness, remember?

I have started calling this recipe collection “The Vault.” Any future recipes I pull out of this monstrous pile will be marked as “From the Vault“.

Without further ado, here’s another one I have converted from The Vault. It’s a different way to enjoy your PB&J – a recipe from my 7th grade Junior Chefs class.

Peanut Butter & Jelly Bars
From The Vault

1/2 cup unsalted butter, brought to room temperature
3/4 cup brown rice flour
1/2 cup tapoica starch
1/4 cornstarch
2 tbsp sweet rice flour
1 1/2 tsp xanthan gum
3/4 cup sugar
1 egg
1 cup creamy peanut butter
3/4 tsp kosher salt
1/2 tsp baking powder
1/2 tsp vanilla
3/4 cup jam of your choice (I used my homemade cherry almond)

Preheat the oven ato 350 degrees, Spray a 9×9 baking dish with cooking spray and set aside.

Combine the butter and sugar in a mixer bowl until fluffy, about 2 minutes on medium speed. Add the egg and peanut butter; continue to beat at medium speed until well combined.

Sift together the salt, baking powder, xanthan gum, brown rice flour, tapioca starch, cornstarch and sweet rice flour. Slowly add the flour mixture to the peanut butter mixture, beating on low until all of the flour is incorporated. Add the vanilla, beat to combine, and turn off the mixer.

Evenly press 2/3 of the batter into the bottom of the prepared baking dish, making sure the batter is level. Pour the jam on top of the batter and spread evenly. Using the remaining 1/3 of the batter, use your fingers to pinch and drop little pieces of batter on top of the jam.

Bake 40 minutes or until the top is golden brown. Allow to cool before cutting into squares.
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