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Kids love PB&J




Recipes for peanut butter and jelly sandwiches appear on Page B8.

Recipes for peanut butter and jelly sandwiches appear on Page B8.

Peanut butter and jelly sandwiches are a lunchtime favorite. Although Dr. George Washington Carver invented more than 300 uses for the peanut, peanut butter wasn’t one of them. The first U.S. patents for peanut butter were issued to Marcellus Gilmore Edson of Montreal, Quebec, in 1884, and J.H. Kellogg, of Battle Creek, Michigan, in 1897.

Edson created his version of peanut butter by milling roasted peanuts between heated surfaces until the peanuts reached “a fluid or semi-fluid state and a consistency like that of butter, lard or ointment.” Health and cereal guru Kellogg called the pasty substance he created “nut butter.”

Making a peanut butter sandwich using organic products is an easy way to create a healthy lunch. Peanut butter contains high levels of monounsaturated fats and resveratrol, which help to protect against the risk of cardiovascular disease. Peanut butter is packed with protein and contains vitamins B-3 and E, magnesium, folate and dietary fiber.

Peanut allergies affect about 2 percent of children in the U.S. Many schools now have a “peanut table” or forbid trading lunches at school, so check your school’s peanut policy before packing your child’s lunch. In some good news, recent studies show that snacking on nuts during the first year of life may reduce the risk of a nut allergy in children.

These recipes for Apple Peanut Butter on Cinnamon Raisin Bread and Grilled PB&J Sandwiches are great for breakfast, lunch or as an after-school snack. Changing the type of bread you use for your peanut butter sandwiches adds variety and nutrients. For children who prefer white bread, try white whole-grain wheat bread, which is made from an albino or white variety of wheat. The albino wheat is lighter in color and has a sweet, mild flavor.

You can make the Apple Peanut Butter on Cinnamon Raisin Bread the night before and store them, wrapped, in the refrigerator. Grilled Peanut Butter and Jelly Sandwiches also make a deliciously easy-to-make breakfast or snack.

APPLE PEANUT
BUTTER SANDWICHES
When sliced apples are
exposed to air, they start to
turn brown from oxidation.
Dip the apples in a mixture
of water and fresh lemon
juice to keep them beautifully

crisp.

1 small organic apple,
unpeeled or peeled, cored
and sliced or shredded
1/2 cup organic peanut
butter
2 tablespoons organic
honey
8 slices whole-grain cinnamon raisin bread

In a small bowl, mix together the peanut butter
and honey. Spread about 2
tablespoons of the peanut
butter onto one side of each
slice of 4 pieces of the bread.
Place an equal amount of
the sliced or shredded apple
on top of the peanut butter.
Place the remaining slice of
bread on top of the apple to
make a sandwich. Serve immediately or wrap in plastic

wrap and refrigerate overnight. Makes 4 sandwiches.

GRILLED PB&J
3 teaspoons butter, softened 4 slices whole-wheat
white bread
2 teaspoons organic peanut butter
4 teaspoons, any flavor,
fruit jelly

1. If using a toaster oven,
heat oven to 450 F. Spread
a teaspoon of butter on
one side of two slices of the
bread. Spread the peanut
butter and then the jelly on
the remaining two slices of
bread. Top with the buttered
slice of bread, so that peanut
butter and jelly are in the
middle.
2. If using a skillet, melt

the remaining teaspoon
of the butter on high heat.
Place the unbuttered slice
of the bread down in the
skillet. Cook for 4 minutes,
and then turn and cook the
bread on the buttered side
until golden brown and
heated through.
3. If using a toaster oven,
butter one side of the bread
and spread the peanut butter and jelly on the other.
Toast the slices and then
place one slice on top of the
other to make a sandwich.
Makes 2 sandwiches.
Angela Shelf Medearis
is an award-winning children’s author, culinary historian and the author of
seven cookbooks. Her new
cookbook is “The Kitchen
Diva’s Diabetic Cookbook.”


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