Buttermilk Pie

2 cups sugar
½ cup butter or margarine, softened
4 eggs
¼ cup self-rising flour
1 cup buttermilk
1 Tbsp lemon juice
1/8 teaspoon ground nutmeg
1 unbaked 9 or 10 inch pie crust

Cream sugar and butter with electric mixer until light and fluffy. Add eggs and flour; beat at least 2 minutes. Fold in buttermilk, lemon juice, and nutmeg. Poor into pie crust. Bake at 350 F. for 50 minutes for until knife inserted in center comes out clean. Cook. Serve plain or topped with whipped cream.

From the Committee of the Perennials, A Southern Celebration of Foods and Flavors.

EASY PEACH COBBLER

2 16 oz cans cling peaches
1 (2 layer) package yellow cake mix
1 stick butter (slightly melted)
1 tsp vanilla flavoring
1/4 tsp lemon flavoring
Cinnamon to taste

Add peaches into buttered 9x13 inch baking dish. Sprinkle with cinnamon. Add flavorings to peaches and stir gently to mix. Sprinkle with cake mix. Pour melted butter over cake mix.

Bake at 350 degrees for 35 to 40 minutes or until golden brown. Serve warm or cold.
Excellent with a scoop of ice cream on the side.

Serves 6-8

Brenda

Yummy Cocoa Brownies

1 2/3c sugar
¾ c butter (this equals 1 ½ sticks but you can use 2 full sticks)
2 tbsp water
2 eggs
2 tsp vanilla extract
1 1/3c flour
¾ c Nestle baking cocoa
½ tsp baking powder
¼ tsp salt
¾ c chopped nuts (optional)

Cream butter and sugar together in large bowl with water. Stir in eggs and vanilla.

In separate bowl combine flour, cocoa, baking powder and salt. Stir into sugar mixture. If desired add nuts at the end.

Spread into greased 13 x 9 baking pan.

Bake in preheated oven at 350F for 18 to 25 minutes or until toothpick comes out slightly sticky. Cool in pan.

Jennifer Riley
Senior Loan Officer
214-675-1160

1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 cups 1-minute oats
20 vanilla caramels, unwrapped
2 tablespoons milk
2 cups tiny marshmallows
1 cup dry roasted peanuts
1 1/2 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk
2 tablespoons butter
2 tablespoons vanilla

Preheat oven to 350 degrees F. Line a 13x9x2 inch baking pan with foil; extend foil over edges; set aside. In a large bowl, beat the 1/2 cup butter for 30 seconds. Add brown sugar and baking soda. Beat until combined; scrape side of bowl. Beat in egg and the 1 teaspoon vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour. Stir in oats. Reserve 2/3 cup of oat mixture. With floured hands (plastic gloves), press remaining oat mixture into prepared pan. Set aside.

In a small saucepan, combine caramels and milk. Heat and stir over low heat just until caramels melt. Drizzle over oatmeal mixture. Sprinkle with 1 1/3 cups of the marshmallows and 2/3 cup of the peanuts; set aside.

In a saucepan, combine chocolate pieces, sweetened condensed milk, and the 2 tablespoons butter. Heat and stir over low heat until chocolate melts. Remove from heat. Stir in the 2 teaspoons vanilla. Pour evenly over marshmallows and nuts in pan. Spoon mounds of reserved oat mixture evenly over chocolate mixture. Sprinkle with remaining 2/3 cup marshmallows and 1/3 cup peanuts. Bake 30 minutes or until golden. Cool in pan on wire rack.

To serve, lift bars using foil. Place on a cutting board; cut into bars. Makes about 36 bars.

To store: Place in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. I found this recipe in Better Homes and Gardens, Christmas Cookies 2005. The bars are delicious.

1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 cups 1-minute oats
20 vanilla caramels, unwrapped
2 tablespoons milk
2 cups tiny marshmallows
1 cup dry roasted peanuts
1 1/2 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk
2 tablespoons butter
2 tablespoons vanilla

Preheat oven to 350 degrees F. Line a 13x9x2 inch baking pan with foil; extend foil over edges; set aside. In a large bowl, beat the 1/2 cup butter for 30 seconds. Add brown sugar and baking soda. Beat until combined; scrape side of bowl. Beat in egg and the 1 teaspoon vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour. Stir in oats. Reserve 2/3 cup of oat mixture. With floured hands (plastic gloves), press remaining oat mixture into prepared pan. Set aside.

In a small saucepan, combine caramels and milk. Heat and stir over low heat just until caramels melt. Drizzle over oatmeal mixture. Sprinkle with 1 1/3 cups of the marshmallows and 2/3 cup of the peanuts; set aside.

In a saucepan, combine chocolate pieces, sweetened condensed milk, and the 2 tablespoons butter. Heat and stir over low heat until chocolate melts. Remove from heat. Stir in the 2 teaspoons vanilla. Pour evenly over marshmallows and nuts in pan. Spoon mounds of reserved oat mixture evenly over chocolate mixture. Sprinkle with remaining 2/3 cup marshmallows and 1/3 cup peanuts. Bake 30 minutes or until golden. Cool in pan on wire rack.

To serve, lift bars using foil. Place on a cutting board; cut into bars. Makes about 36 bars.

To store: Place in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. I found this recipe in Better Homes and Gardens, Christmas Cookies 2005. The bars are delicious.