Shirley's Pecan Tarts (or bars)

Tart Shells:
1/2c butter
1/2c sugar
2 egg yolks
1 tsp almond extract
2c flour

Press into tart shells (or 9 x 11 pan) and bake at 400 degrees for 8-10 minutes

Bring to a boil
1/2c butter
1 1/3c dark karo corn syrup
1c confectioners sugar
1c chopped pecans

spoon into tart shells and top each with a pecan half (or pour over the
9 x 11 crust)

Bake at 350 degrees for 5 minutes.

(let bars cool and cut into squares)


This recipe was originally printed in Southern Living magazine June of 1997.  I've tweaked it to
suit my tastes.

Easy Peach Cobbler

1/2 cup butter
1 cup all purpose flour
2 cups sugar, divided
1 Tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices (I added fresh blueberries)
1 Tablespoon lemon juice
1 teaspoon almond extract

Melt butter in a 13 x 9" baking dish.

Combine flour, 1 cup sugar, baking powder, and salt.  Add milk stirring just until dry ingredients are moistened.  Pour batter over butter. (do not stir)

Bring remaining 1 cup sugar, fruit, almond extract, and lemon juice to a boil over high heat, stirring constantly, pour over batter. (do not stir) Sprinkle with cinnamon if desired.

Bake at 375 degrees for 40 to 45 minutes or until golden brown.  Sprinkle with crystal sugar. Serve cobbler warm or cool with a generous helping of vanilla ice cream.
This is supposed to make 10 servings, but who are we kidding.  I serve 6.


Cornbread Casserole

2 Sticks Butter
4 eggs
2 cans creamed corn
1 box Jiffy corn bread mix

Melt the butter in a baking dish.  Cool enough that the eggs don't cook when you add them.
Whip in eggs
Add creamed corn and corn bread mix. Stir until incorporated.

Bake at 375 degrees for 45-60 minutes.

Serve warm slathered in honey.