Yes - for me, it has to be on soft white bread, crunchy peanut butter and either strawberry, peach, blackberry or pear preserves.
And the ratio of peanut butter to jelly IS important. Once I worked at a daycare when I was a teenager and the lady who owned it made me scrape all the excess peanut butter off the bread - whenever she wasn't looking I'd add some more and the kids all were SO happy when they got those peanut butter and jelly sandwiches for snack.
Grape jelly is not acceptable - as it seeps through the bread and makes it look absolutely disgusting. Raspberry preserves are not acceptable as they have seeds that get caught in your teeth - although that's all my son will eat.
If I'm home and it's winter - I toast the bread and then the peanut butter melts a little and oh my goodness....heaven.
Apple juice or milk is a wonderful accompanying drink - in the absence of those- in winter, hot tea is also lovely.
My signature dish is a sourcream poundcake - known in my family as 'Aunt Rebecca's poundcake'
3 sticks (or 250 grams) of butter (real butter)
3 cups of sugar (this is what the recipe calls for - I cut it to between 2 and a half and 2 and three quarters cups)
1 cup of sourcream
1 tsp. vanilla
3 cups of flour.
Cream together the butter and sugar. Whip in sour cream. Add eggs one at a time. Mix in vanilla. Fold in flour.
Beat with a hand mixer until you get tired of beating it. The longer you beat it - the lighter your cake will be.
Grease two loaf pans or one tube pan. I use butter because it makes a nice buttery tasting outside crust on the cake if you do this. Bake in 250 degree oven for 2 and a quarter hours (for the tube pan) or however long it takes a toothpick to emerge clean from the loaf pans.
You can eat this cake unadorned - as it is - or you can add strawberries and whipped cream- either way it's equally irresistable.