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Recipes & More!


Good ol' Fashioned PB&J-With a Twist!

Flour Pot Kitchen

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When is the last time you had a good ol' fashioned PB&J? 

When's the last time you went back in time and had the flavors from Jr. High and made yourself a PB&J with chips? 

Elki’s Scandinavian Fruit Spread takes this sandwich to a whole new level of flavor explosion in your mouth. 

Never tried it and think I'm crazy? Go ahead and give this recipe a try and you'll see what I'm talking about!

Elki Fruit Spread and Peanut Butter Sandwiches with Chips on Homemade Bread

2 big slices of homemade bread (see recipe below)

Peanut butter, to slather each slice of bread

Elki Fruit Spread, enough to cover each slice of bread

Several of your favorite chips- My fave are the extra spicy Doritos.

Take your fresh bread slices. With a large spoon smother your preferred portion of peanut butter or almond butter onto each slice of homemade bread. Then heap pile of any of the Elki Fruit Spread on one side of the peanut buttered bread.

Next, layer your choice of chips atop the slice of Elki fruit spread-slathered bread. Add the top half of the peanut buttered bread to make the perfectly complete sweet and salty, crunchy, peanut butter and jelly sandwich with chips on homemade bread.

Old fashioned Oat bread

1 cup water

1 cup milk

2¼ heaping teaspoons active dry yeast

2 tablespoons honey

2 tablespoons molasses

1½ cups whole wheat flour

3 cups bread or all-purpose flour

1 cup rolled oats, plus more for topping loaf

4 tablespoons about a 1/2 stick of butter, melted and slightly cooled

1 tablespoon salt

Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm about 115 degrees

Pour into the bowl of a stand mixer. Add yeast and honey. Let sit a few minutes until yeast is foamy.

Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky alternatively, knead by hand 4-6 minutes on a lightly floured surface until smooth, elastic and only slightly sticky. Keep dough in bowl and cover with a tea towel.

In a warm draft free area, let the dough rise about 1 hour or until doubled.

When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a damp tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan but not doubled.

Preheat the oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). With a spray bottle, spray the loaf with water and sprinkle a few oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.

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