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Peanut Butter Toast & Maple Syrup Recipe

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This recipe for Peanut Butter Toast & Maple Syrup, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joslyn Aubin
Added: Saturday, September 9, 2006


Two pieces bread
Peanut Butter
Maple Syrup

Toast the two pieces of bread. This must be done with
finesse. They need to be toasted well enough to stand
up to the peanut butter but shouldn't be hard as a rock.

Liberally cover both pieces of toast with peanut butter.
Here is where you have the freedom for a lot of individual
variation. The Dugan kids always liked their peanut butter
smooth, and my dad is fond of Skippy Superchunk, which I
also used to favor, but now I do any brand of all natural
peanut butter that I can get and I pour off the separated oil.
This makes for a drier peanut butter, though, which means
you need a lot more maple syrup. (It just occurred to me
how moot the natural peanut butter is then). You can
use any pb you like, but trust me, don't even go near
a stick of butter.

Then, using a fork and butter knife, carefully cut each
piece of bread into 9 equal squares. You should now
have 18 perfect little squares of toast with pb on them.
Spread them out evenly on the plate so they aren't
touching, which will improve their surface receptivity
to the maple syrup. Then liberally cover with maple
syrup. Eat with a fork and a BIG glass of milk.

As you eat, pay special attention to the two magic inner
squares, the only ones that don't have a single edge
of crust. These inner squares are what you've done all this
work for. Make sure you're paying special attention
when you eat these pieces (Mark would say "Bring
mindfulness to your eating of the inner squares...").
If you aren't really hungry enough to eat two whole slices,
that's okay. Just toss some of those lesser squares into the
compost, but make sure you don't waste a precious inner

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
In our house, this was mainly a breakfast
food and not a snack, although I agree with Bob that
this was also great after school and sometimes it was
also a good dessert if there was nothing else sweet
in the house. Mainly where I part ways with Bob is on two
crucial aspects of this dish: the title (ALWAYS, ALWAYS
"Peanut Butter Toast & Maple Syrup") and the toppings.
Butter under the peanut butter? Not in my world. In other
ways, though, I have to compliment Bob on authenticity and
attention to some crucial points, like cutting
each piece into 9 small squares. I also appreciate
that he doesn't adhere to the other strange adaptation in
vogue in some circles, where the two pieces of toast are
stacked on top of each other when eaten.

I believe this may be the only completely original
Aubin recipe, and as such should have a place of
honor in this book.

Ed Note: See Robert Aubin version also.




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