Hubs would probably have a good laugh just from the title of this one alone. I am a huge peanut butter fan, putting it on everything under the sun. Two pieces of toast with peanut butter, heaping mounds of peanut butter, and a banana, are my go-to lunch. I also like to bake with it, and to be quite honest hubs could do without. I mean he likes it, once in a while, mostly just on toast though. Or in a peanut butter cup, but baking not so much. That is okay, all the more for me and the kiddos. In fact, this is yet again a recipe hubs didn’t even try. It got eaten much to quickly. Another reason for the giggles, Amish. I quite enjoy reading books set in Amish country, or at least I did a few years back, one of my many reading fazes I went through. It certainly is a fascinating lifestyle, definitely not for me, but I would like to visit sometime. So for now I peruse the cookbooks, and there are certainly always yummy little tidbits to be found.
Recipe from The Beverly Lewis Amish Heritage Cookbook
- 2 cups. all-purpose flour
- 4 tsp.baking powder
- 1/2 cup. white sugar
- 1 tsp. salt
- 2/3 cup. peanut butter
- 1 cup milk
- Raspberry Jam for serving (optional) – not part of the recipe, but delicious
- Whisk together peanut butter and milk. Add dry ingredients and stir until just combined.
- Pour into greased loaf pan. Bake for 45 minutes at 350 degrees. Remove from oven, cool and slice.
- Serve slices top with raspberry jam. (optional)
- Eat and enjoy!
