KITCHEN ASSENTIALS
Bread Pan: Martha Stewart
Food Processor: Cuisinart
Knife: Shun

INGREDIENTS
BOSTON BEER BREAD
3 cups flour, King Arthur 
1 tbsp baking powder
1 tsp salt, Maldon
2 tbsp melted butter + 1 tbsp sliced on top
1/3 cup honey
12 ounces beer, Sam Adams Boston Lager

STRAWBERRY JAM
12 oz bag frozen strawberries
4 tbsp honey
1 tbsp cinnamon
Pinch of salt
½ cup water
Juice of ½ lemon

PEANUT BUTTER
2 cups peanuts, Planters
2 tbsp maple syrup, Runamok
Pinch of salt

INSTRUCTIONS
BOSTON BEER BREAD
1. Preheat oven to 375°F.
2. Grease pan with butter or line with parchment paper.
3. Mix all ingredients and pour batter into a greased or lined bread pan.
4. Top with extra slices of butter.
5. Bake at 375°F for 40-50 minutes or until the top is slightly golden.

STRAWBERRY JELLY
1. Dump frozen strawberries into a pan. Add honey, cinnamon, and water.
2. Simmer on medium heat, stirring occasionally until it thickens.
3. Squish the strawberries with a spoon for a jam-like texture.
4. Add lemon juice to deglaze the pan and stir. Cook until thick enough to make a gap when you run your spoon through it.
5. Store in a jar and keep in the fridge.

PEANUT BUTTER
1. Place peanuts, syrup, and salt into a food processor.
2. Blend until smooth, pausing every 30 seconds to avoid overheating the motor.
3. Keep blending until the oils release and the mixture becomes smooth.

Assemble your sandwich with your fav ratio of Jam to Peanut Butter and enjoy your homemade Peanut Butter & Jelly Sandwich!

Love,
Colie 

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