Though it's exactly the kind of thing that doesn't require a recipe, the first written instructions on how to make a peanut butter and jelly sandwich appeared in 1901.

In the Boston Cooking School Magazine of Culinary Science and Domestic Economics, author Julia Davis Chandler is said to have used crabapple or currant jelly, rather than the strawberry or raspberry that's considered part of the classic pairing today.

In fact, peanut butter and grape jelly was an earlier combo. Peanut butter became popular at the Chicago World's Fair in 1893. Then it was packaged and marketed to the masses at the St. Louis World's Fair in 1904.

In 1917, Paul Welch secured a patent for pureeing Concord grapes and turning them into jelly, which he called Grapelade. The invention of pre-sliced bread in the 1920s further streamlined the peanut butter and jam, or PB&J, process.

Otto Frederick Rohwedder invented sliced bread — that is, a bread slicing machine. The sliced bread was reportedly first sold in 1928, and was advertised in a newspaper as "the greatest step forward in the baking industry since bread was wrapped."

Peanut butter and jelly sandwiches became military rations during World War II as an inexpensive, portable, shelf-stable and energy-dense food.

Post-war, they were popular in homes largely for their convenience. The sandwiches were easy for kids and parents to assemble, particularly with pre-sliced bread. They're also good on the budget.

Try making nut butter yourself, or switch it up with these desserts that take advantage of the PB&J combo. Peanut butter and jam is not just for sandwiches anymore.

Most of us are familiar with the technique involved in making a peanut butter and jam sandwich. You may have peanut butter, bread or jelly preferences. You might opt for banana, honey, bacon or Sriracha.

If you want to make your own nut butter, any variety will work: raw, skinless almonds, peanuts, walnuts, pecans, cashews, hazelnuts, macadamias or a combination. To note, walnuts make beautiful, creamy nut butter but make sure they're fresh. Older walnuts can be bitter.

Making nut butter is more method than recipe.

Chocolate, cinnamon, chilies, honey, other flavours, optional and to taste

Whatever variety you're using, toast the nuts in the oven or a dry skillet until they're very pale, golden and fragrant. If you're using hazelnuts, rub them in a tea towel to remove their skins.

Put them into a food processor with a pinch of salt and process until they're finely ground.

Keep the food processor running, scraping down the side of the bowl as necessary, for about 10 minutes or until the nuts transform into creamy butter. Give your processor a break if it starts to get warm.

You can then customize your nut butter by adding cocoa, cinnamon, chilies or honey. A spoonful of coconut oil will give it a smoother, more uniform mouthfeel.

Serving: Store your nut butter in a glass jar or resealable container in the fridge for up to a month, or freeze for longer storage. Serve as a spread or use as an ingredient in other delicious dishes.

These sweet, crumbly bars are like a peanut butter and jam sandwich in cookie form. They make a great portable snack to go.

¾-1 cup jam or preserves

Preheat the oven to 177 C or 350 F.

In a medium bowl, combine the flour, oats, brown sugar, baking soda and salt.

Add the peanut butter and honey. I find this easier when I warm the honey. Blend with a fork or your fingers until the mixture is well combined and crumbly.

Press a little more than half into the bottom of a parchment-lined, 20-centimetre or eight-inch pan. Spread with the jam.

Sprinkle the rest of the crumble mixture on top, squeezing a bit as you go to create larger clumps.

Bake for 40-50 minutes, until golden and the jam is bubbling through the crumble.

Serving: Cool before cutting or serve them warm with vanilla ice cream. This recipe makes 9-16 bars.

This gooey bread pudding is like a warm peanut butter and jelly sandwich you eat with a spoon. It's a great way to use up stale crusty bread or sourdough.

This recipe is adapted slightly from Kosher Style: Over 100 Jewish Recipes for the Modern Cook, by Amy Rosen.

1 small stale baguette or ½ large crusty sourdough, cubed 3-4 cups

Preheat the oven to 177 C or 350 F. Butter a 20-by-20 cm (or eight-by-eight inch) baking dish. A similar-sized dish is fine.

In a large bowl, whisk together the eggs, sugar, butter and vanilla. Then whisk in the milk.

Stir in the bread cubes and combine them well so that the bread soaks through.

Pour the mixture into the buttered baking dish. Drop large spoonfuls of peanut butter and jam over top.

Bake for 50-60 minutes, or until puffed, browned and bubbling. Let cool for 20 minutes.

Serving: Serve warm. This recipe makes six portions.

Listen to Julie Van Rosendaal's full column about peanut butter and jelly creations on the Calgary Eyeopener:

Bookmark cbc.ca/juliesrecipes and check out these other recipes:

Calgary Eyeopener's food guide

Julie Van Rosendaal talks about food trends, recipes and cooking tips on the Calgary Eyeopener every Tuesday at 8:20 a.m. MT. The best-selling cookbook author is a contributing food editor for the Globe and Mail, and writes for other publications across Canada.

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