Saturday, July 11, 2009

Peanut Butter Roll

Growing up we didn't get to see our paternal grandparents as often as we (and they) would like since they lived in California, but that didn't mean we couldn't enjoy my grandmother Meme's cooking from afar! It was guaranteed that every Christmas we would receive a package in the mail containing her specialty treats....peanut butter roll and date roll. I don't think any of the kids ever ate the date roll, but we went straight for the peanut butter roll.

Peanut butter roll is a very very sweet and rich "candy" that may need an acquired taste to fully appreciate. In fact, most people that eat it for the first time as adults don't like it that much, but Kris is always the exception to the rule and he just finished up a whole roll by himself. I have memories of making peanut butter roll with Meme one summer when I was young (and an old picture capturing the moment I will try to get scanned) and I just had the opportunity over the 4th of July weekend to learn from her once again. Kris and I went for a long weekend to San Diego to visit family, see the sights, and cook with my grandmother of course. I was able to learn how to make peanut butter roll and her famous dinner rolls, which I can't wait to post as well. Give this recipe a try if you want to give your sweet tooth a run for the money!

Peanut Butter Roll

4 oz cream cheese (softened)
1/2 stick butter (softened)
1/2 t vanilla
5 to 6 c powdered sugar
Creamy peanut butter

1. Cream together butter and cream cheese
2. Mix in vanilla
3. Gradually add powdered sugar until the mixture becomes thick and close to the consistency of playdoh. Try not to add too much powdered sugar (vague direction I know) because the more you add the more you risk the pb roll drying out. However if you plan to eat it all rather quickly like Kris, then don't worry!
4. For easiest handling, divide the dough into 2 parts. Roll out on top of wax paper to approximately 1/4 inch thick, using powdered sugar to prevent from sticking. (Try to do your best to keep it in a rectangle shape so there isn't too much excess edges to trim later)
5. Spread peanut butter in a thin layer over the whole layer of rolled out dough
6. Using the wax paper to help, start at one of the long sides of the dough and roll up tightly
7. Trim edges, then for easiest storage cut the roll in half and wrap in the already used wax paper, and again into foil.
8. The roll is ready to eat right away, but we usually refrigerate it and keep it cold. Enjoy!

There are more pictures to come of my grandmother and I making this - I just don't have them in my possession yet! :)

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