…with some fun treats and sophisticated sweets.
Classic comfort food. Goober Goodies…
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Peanut Butter and Jelly Pinwheels
1/2 cup jelly
1 cup shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2/3 cup very finely chopped peanuts
no-stick cooking spray
Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Cut parchment paper to line 17 x 11-inch pan. Press dough out to edges of paper. Spread with jelly to within 1/2-inch of edges. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over nuts. Press on any extra nuts. Wrap in plastic wrap. Place in plastic bag. Refrigerate overnight. Heat oven to 375 degrees F. Spray baking sheet with non-stick cooking spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 2 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to cooling rack.
Peanut Butter and Jelly Tart
12 (5- by 3-inch) graham crackers, coarsely crumbled
1 cup salted roasted peanuts (2 1/2 oz)
1/8 teaspoon ground allspice
1 stick (1/2 cup) unsalted butter, melted
For Filling and Topping:
4 oz cream cheese, softened
1/2 cup smooth peanut butter
3 tablespoons unsalted butter, softened
2 tablespoons dark brown sugar
1 cup chilled heavy cream
1/2 teaspoon vanilla
1/2 cup plus 1/3 cup Concord grape jam (9 1/2 oz)
2 cups red and green seedless grapes, quartered lengthwise
Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
Bake shell until firm, about 10 minutes. Cool completely on a rack.
Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours. Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.
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