Wednesday, April 14, 2010

Prayer and PB and J

I have been working on my relief society lesson for this coming Sunday. It is on prayer.
I am very excited to present this lesson. Prayer is awesome! What a wonderful gift we have been given. We are never alone. We can turn to our Heavenly Father at any time in any place.
I have been comforted by prayer many times. I have received answers and strength.
I know that our Heavenly Father loves us. He hears and answers prayers. He wants to bless us and guide us. We need to turn to Him.

The lesson is coming along. I have found some great quotes and scriptures to help! I am also planning on bringing some peanut butter and jelly bars for the treat.
Nothing says prayer like PB and J! but really.... Peanut Butter and Jelly is wonderful and so is prayer!

Peanut Butter and Jelly Bars

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups (18 ounces) raspberry jam or other jam
  • 2/3 cups salted peanuts, coarsely chopped


Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

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