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All Day Singin' & Dinner on the Ground
When times were hard, Willadeene and her mother had to work hard to make good meals for the large Parton family. This cookbook is a collection of the recipes and memories Willadeene, Dolly, and their 10 brothers and sisters experienced growing up in the Smoky Mountains. Some of the recipes are 100 years old, presented with memories of those good old days of eating Fried Green Tomatoes and drinking Pot Likker and Depression Coffee.
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Butterscotch All-Spice Bars
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup margarine or butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup margarine or butter
1 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla
1 cup chopped pecans
Powdered Sugar Icing (below)
Crust: In a medium mixing bowl stir together the 1 cup flour and 3 tablespoons sugar. Using a pastry blender, cut in the 1/3 cup margarine or butter until mixture resembles fine crumbs. Press the crumb mixture into the bottom of an ungreased 9x9x2-inch baking pan. Bake in 350 degree oven for 10 minutes.
Meanwhile, in a small bowl stir together 1/2 cup flour, baking powder, allspice, and salt. Set aside.
In a medium saucepan melt 1/4 cup margarine or butter. Stir in the brown sugar. Remove from heat. Add the flour-baking powder mixture, egg, and vanilla. Stir until thoroughly mixed. Stir in pecans. Pour batter over the warm, partially baked crust.
Bake in 350 degree oven for 20 to 25 minutes more or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into bars. Makes 32.
Powdered Sugar Icing:
In a small bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (about 1 tablespoon) to make of drizzling consistency.
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