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Butterscotch Squares 1/3 cup butter 1 cup brown sugar 1 egg ¾ cup flour 1 tsp baking powder 1½ tsp vanilla ¼ tsp salt ¼ cup chopped nuts (optional)

Put butter and brown sugar in a saucepan over low heat and stir until well blended. Cool slightly, and add unbeaten egg and beat in well. Add dry ingredients, then vanilla (and nuts if desired) and combine. Spread like fudge in a 9 x 9 pan. Bake at 350°F for about 20 minutes (do not overbake). Remove to a rack to cool partly. Cut into squares before they are cold.

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The Emery Cookbook

Butter Tarts 1 cup packed brown sugar 3 tbsp butter 1 egg ¾ cup raisins pinch salt

Cream butter and sugar. Add egg, salt and raisins. Place filling in uncooked pastry shells in tart pans (or a pie). Bake at 375°F for a few minutes, being very careful not to overcook. Makes twelve 2” tarts.

The Emery Cookbook  

A collection of Emery family recipes.

The Emery Cookbook  

A collection of Emery family recipes.

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