Food

Recently, my 9-year-old granddaughter, Christi, was visiting me and wanted a peanut butter and jelly sandwich. She asked that I mix the two ingredients together instead of putting peanut butter on one side of the bread and jelly on the other. I had never made a sandwich like this but we worked together on this specialty. I was surprised that this flavor duo can be blended to a smooth and spreadable mixture.

Christi and I decided to see if we could use this homemade spread for a new recipe. Our first idea was to make rolls similar to cinnamon rolls using the peanut butter and jelly spread instead of cinnamon and sugar.

I think it is important to set aside some quality time to pass along the love of cooking to the younger generation.

My granddaughter, Emily, who is 10, called to let me know she had made some mango and kiwi sorbet. She wants me to teach her to make custard. Is it evident that she spends a lot of time watching the food network?

Even my great grandchildren, Madeline (better known as Maddie to the family), who is three and her brother, Mitchell, who is 7 like to help me cook. If Maddie is visiting and I go to the kitchen, I can always hear her little footsteps right behind me. She will look up at me with a smile on her face and say, "I want to cook."

Coca Peanut Butter Snacks
Makes about 20 to 25 treats

1/2 cup sugar
1/2 cup light corn syrup
3/4 cup peanut butter
2 cups Cocoa Pebbles cereal

Combine sugar, corn syrup, and peanut butter in a medium size microwavable bowl. Stir well and place in microwave. Cook on high until the sugar is dissolved and mixture is no longer grainy. This will probably take about two minutes (could vary according to different microwave ovens). Remove from microwave and stir in the cereal. Drop from a tablespoon onto waxed paper.

Peanut Butter Maringue Torte

3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 1/4 cups crumbled round butter-type crackers (not fine crumbs)
1/3 cup miniature chocolate chips
8 oz. cream cheese, softened at room temperature
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1/4 cup milk
8-ounce carton frozen whipped topping (such as Cool Whip), thawed
2 to 3 tablespoons chocolate ice cream syrup

Preheat oven to 350 degrees. Beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until mixture forms soft peaks. Gradually add the sugar beating until stiff peaks form. Fold in crackers and chocolate chips. Spread evenly in a non-stick or buttered 13-by-9-inch baking pan or dish. Bake for 30 minutes. Remove from oven and set aside to cool completely. Combine the cream cheese. peanut butter, confectioners’ sugar, and milk in large mixing bowl. Beat until blended. Add whipped topping and beat on low until mixed. Spread on top of the cooled crust. Drizzle the chocolate syrup over the top of torte. Refrigerate until set.