I have been a very busy bee. My cutie pie son and partner, Rob suddenly started booking me on all these local television shows. I haven't cooked on TV for probably 16 years. The thing is, once you are on...you have to make something in 4 minutes. I decided on 2 different recipes. Because March is National Peanut Month I made the following:
This is from FOX 17 in Nashville.
"Peanut Butter and Jelly Shortbread Wedges"
1/2 cup butter (1 stick)
1/4 cup peanut butter 1/2 cup sugar 1 tsp salt 1 tsp vanilla 1 1/4 cup all purpose flour 1/3 cup jam box grater
Use a 7-8 inch tart pan with removable bottom. Spray well. Preheat oven to 350 degrees. Beat peanut butter and butter until smooth - 2 min Add sugar, salt and vanilla - beat until fluffy - 2min add flour and mix until just blended. Take 1/3 of dough and shape into a disc and freeze. Spread remaining dough evenly over pan and up sides. Spread jam over dough leaving 1 inch border. Refrigerate until disc is ready. When disc is hard, shred with box grater over jam. It makes beautiful fluffy little shards...almost looks like shredded cheese. Spread evenly over jam and bake until golden - 35 minutes
Flourless Peanut Butter Cookies (Gluten Free) 1 cup granulated sugar 1 cup chunky or creamy peanut butter 1 large egg 1 tsp baking soda 1 tsp vanilla In mixing bowl mix all together. I like to add a handfull of salted peanuts and dark chocolate chips. drop by spoonfulls on sprayed cookie sheet. Bake at 350 degrees for 10 minutes. Cookies will be puffy but kind of sink down into a chewy, bumpy peanut butter heaven.