RECIPES: 04/02/19

Peanut Butter and Jelly Crescent Roll Ups 

3 c. vegetable oil, for frying

2 oz. cream cheese, softened

½ c. creamy peanut butter

½ c. + 2 Tbsp. sugar

2 (8 oz.) cans Pillsbury® refrigerated crescent dough sheets

1 ¼ c. seedless strawberry jam

In 2-quart heavy saucepan, heat oil over MEDIUM heat to 350°. In small bowl, mix cream cheese, peanut butter and 2 Tbsp. sugar until well blended. Place remaining ½ c. sugar on plate; set aside. Unroll 1 dough sheet on lightly floured work surface; reshape into 12×8” rectangle. With pizza cutter or sharp knife, cut dough sheet into 6 squares, 4×4” each. Repeat with second can of dough. Gently spread generous tablespoon peanut butter filling in center of each square, leaving ¼” edge. Gently spread 1 tsp. jam on peanut butter filling. For each rollup, roll side closest to you up over filling, to opposite side. Pinch seam into dough to secure filling in rollup. Gently place 2 roll ups in hot oil; fry on one side until golden brown. With tongs, gently turn each rollup over; fry until other side is deep golden brown, about 2 minutes total. Remove rollups from oil onto paper towel lined cookie sheet Let drain. Place rollups in sugar on plate and turn to coat all sides. Remove, and place on cooling rack; cool 10 minutes. When ready to serve, in small microwaveable bowl, place remaining 1 c. jam; microwave, uncovered, on HIGH 10-15 seconds or until warmed and able to stir smooth. Serve with rollups. Makes 12 servings.

 

Cheddar Mustard Beer Bread 

2 ¾ c. bread flour

2 Tbsp. ground flaxseeds

1 Tbsp. baking powder

1 tsp. sugar

¾ tsp. salt

½ tsp. baking soda

1 (12 oz.) can wheat beer

½ c. shredded sharp white cheddar cheese (2 oz.)

3 Tbsp. stone ground mustard

Coat a 3 ½-4-quart slow cooker with cooking spray. In large bowl, stir together flour, flaxseeds, baking powder, sugar, salt & baking soda. In medium bowl, combine remaining ingredients. Add beer mixture alL at once to flour mixture; stir just until combined (batter will be sticky). Spoon into prepared cooker; smooth top. Cover and cook on HIGH about 2 ½ hours or until toothpick comes out clean, giving crockery liner a half turn halfway through, if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread). Turn off cooker. If possible, remove crockery liner from cooker. Remove lid. Cover opening of liner or cooker completely with paper towels; replace lid. Cool 10 minutes. Remove bread from liner or cooker. Cool completely on wire rack. Makes 1 loaf.