Peanut Butter and Jelly Coffee Cake

Peanut Butter and Jelly Coffee Cake

Ingredients:

2 cups Bisquick mix

1/4 cup Sugar

1/2 cup Creamy Peanut butter

1/2 - 1 cup Jam (Strawberry shown)

1 Egg

3/4 cup Milk

Instructions:

Preheat oven to 375 degrees. In one bowl, mix bisquick and sugar together. In a second bowl, mix the egg and milk together. Cut peanut butter into the dry mixture. It is good to have nickel size clumps of peanut butter remaining. Add the two bowls of ingredients together, gently mix until ingredients become one. Lumps of peanut butter will remain in the batter. Pour into a greased 8x8 square pan. Add spoonfuls of jam on top layer. With a knife, swivel the jam into the batter to make a swirly impression. Bake for 25-30 minutes. Test with a toothpick, by inserting into the center of the coffee cake.  If it comes out clean, then it is done.  If the toothpick comes out with batter on it, let it continue to cook, checking it occasionally with the toothpick test.  

Seriously Good Sugar Cookies

3 1/2 cups all purpose flour
1/2 t salt
1 cup unsalted butter, softened
2/3 cup sugar
1 lg egg
1 T light corn syrup
1 t vanilla extract

Mix the flour and salt in a bowl.  In a lg bowl, cream butter and sugar; stir in egg, then corn syrup and egg.  Add flour mixture in 1/3 at a time until mixed thoroughly.  Pat dough into two disks, wrap in plastic and refrigerate 1 to 2 hrs.

Preheat oven to 375 degrees.  Roll out dough to 1/4 inch thick.  Use cookie cutters to cut out wonderful shapes.  Bake for 8-10 minutes.  They should be done when the cookies are still white.  Brown edges indicates they are in need to come out of oven ASAP.

Frosting

2 cups powdered sugar
1/4 cups unsalted butter
1/2 t vanilla
2-4 T milk

In a lg bowl, beat sugar, butter and vanilla together.  Add milk as needed to desired consistency. Frost on cooled cookies.