The Walter West Bible Class at Corinth United Methodist Church in Sandston, Virginia, published a cookbook in 2018. “Cooking with the WWBC” features a history of Corinth UMC from 1888-2018 along with main dishes, vegetables and desserts, plus a section for “This and that.” Peanut Butter and Jelly Crumb bars by Jeanette Kahn is on page 149.
¾ c. flour
1/3 c. quick-cooking oats (not instant)
¼ c. sugar
8 T. cold butter
Preheat oven to 350. Combine flour, oats, sugar, and a pinch of salt in a food processor. Pulse briefly to mix. Drop butter in pieces through feed tube, pulsing briefly after each addition. Process until dough just begins to clump together. Press dough into bottom of greased 9-inch baking pan.
2 T. peanut butter
3 T. any flavor preserves
5 T. flour
1 T. sugar
2T. brown sugar, packed
6T. quick-cooking oats
3 T. cold butter
Spread peanut butter over dough in pan. Spread preserves over peanut butter. Combine flour, sugars, oats, and salt in a food processor and pulse briefly to mix. Drop butter in pieces through feed tube, pulsing after each addition. Pulse 8-10 times, until mixture is crumbly. Sprinkle over mixture in pan. Bake in preheated oven 30 minutes or until top is golden brown. Cool, then cut into bars.
Recipe shared by Jeanette Kahn.
Lilla Marigza is a writer and video producer with United Methodist Communication. Lilla likes to try out recipes from vintage Methodist cookbooks.
This video was first posted on October 27, 2020.