This week, the theme for the returning top four "Idol" finalists was "Then & Now," so Sarah "decided to take a classic (old) recipe and put a modern (new) twist on it," she explains. Enjoy!
Cinnamon Toasted PB&J
- 8 slices honey wheat bread
- 4 tbsp butter, softened
- 2 tbsp sugar
- 1 tbsp cinnamon
- 1/2 cup peanut butter
- 1/2 cup raspberry preserves
- 3 tbsp powdered sugar
Coat one side of each piece of bread with the butter. Mix the sugar and cinnamon together in a small bowl and sprinkle the same side of the bread with the mixture. Flip the bread over and top one side with the jam and the other with the peanut butter. Press two pieces of bread together with the jam-and-peanut-butter sides touching.
Heat a cast-iron skillet over medium heat and heat the bread, butter side down, until nice and toasted.
Remove and cut each sandwich into 4 pieces. Sprinkle with the powdered sugar.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
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