½ lb unsalted butter at room temperature
3 c flour
1 ½ c sugar
1 ts baking powder
1ts vanilla extract
1 ½ ts salt
2 eggs at room temperature
1 ½ c jam- any flavor you like
2 c peanut butter
2/3 c salted peanuts coarsely chopped
- Preheat oven to 350°
- Grease 9×13 2: cake pan. Line with parchment paper, then grease & flour pan.
- Cream sugar & butter about 2 minutes in mixer. Add vanilla, eggs, & peanut butter until well blended.
- Sift together flour, baking powder & salt. Add to the peanut butter mixture while mixing at low speed. Blend until well combined.
- Spread 2/3 of mixture onto bottom of prepared pan. Spread jam evenly over the dough. Drop small globules of dough over the top of the jam with a tablespoon. Sprinkle with peanuts and bake for 40-45 minutes, until golden brown. Let cool and cut into squares. Enjoy!
About the Author
Ruby Dee is a singer and songwriter whose latest release “Live From Austin Texas” earned her rockabilly-roots band Ruby Dee and the Snakehandlers a Grammy consideration for Best Americana Album in 2011. Her cookbook “Ruby’s Juke Joint Americana Cookbook” shares 120 of Ruby’s original recipes, and includes a CD of music to cook by. For more information on Ruby’s Juke Joint Americana Cookbook, to listen to Ruby’sKitchen Radio Show or to contact the author, go to www.rubysjukejoint.com and of course Facebook at http://www.facebook.com/home.php#!/pages/Rubys-Juke-Joint-Americana-Cookbook/183336818364780 and Twitter at @rubysjukejoint.