Mix together 1 cup of the flour and the yeast in a large bowl. In a small saucepan, put the milk, sugar, 3 tablespoons butter and salt. Stir together over low heat until the mixture is warm, making sure the butter is melted. Add this mixture to the flour and yeast mixture. Add in the egg. With an electric mixer, beat the mixture at low speed for 30 seconds. Then turn the speed on the mixer up to high and beat for 3 minutes. Add in the remaining flour and mix well. Cover the mixture and let it set for 30 minutes. Roll out the dough until it makes a 16 x 10 inch rectangle. Put the peanut butter mixture over half of the dough lengthwise to within 1/4 inch of the edge. Then put the jam on top of the peanut butter. Fold the dough in half so it makes a 16 x 5 inch rectangle. Press the edges of the dough together to seal it. Cut into 1 inch strips and twist each strip. Put onto a greased baking sheet and brush the twists with the melted butter. Cover them and let them rise until they have doubled in size. Bake in a 375 degree oven for 15 to 20 minutes. If desired, dust with powdered sugar or powdered sugar icing.
Peanut Butter and Jelly Cookies
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup shortening
1/2 cup peanut butter
1/4 cup applesauce
1/2 teaspoon vanilla extract
1 egg
1 cup oats
3 tablespoons strawberry jelly
Add all of the above baking ingredients above together except 1 cup of the flour, the oats and jelly into a large bowl. Mix well. Add in the 1 cup flour and oats. Roll into 1 inch balls and put them onto a baking sheet. With a fork that has been dipped in sugar, flatten the balls in a criss-cross pattern. Put 1/8 teaspoon of the jelly into the center of each cookie. Bake in a 350 degree oven for 12 to 14 minutes.
