Hello and welcome to my kitchen (well it’s my daughter’s kitchen — I am in it today).

I grew up cooking from Betty Crocker’s cookbook. Well, not actually hers. It was mine from my Home Economics class in Monterey High School in the early 60’s. Betty wouldn’t let me borrow hers anyway. She’d be afraid I’d get food stains on it. And I probably would.

This recipe is one of my favorites in Betty’s cookbook.

Yes, I am still at the bed and breakfast that I was at in February, March and April. I’m about to go home this week. Good help is hard to get in a place like this.

Well, just the other day I heard the owner (my daughter) tell one of her friends that she felt like she was taking care of a 2-year-old. Was she referring to me? I don’t think so.

But to make up for accidentally spilling a little bit of coffee on her floor, I decided to make her favorite brownie recipe. That’s right — this butterscotch brownie. Now all is well. They were delicious.

It’s a busy time of the year with all the end-of-school activities plus 100 more things to do. So when life feels chaotic and peace seems distant, remember you don’t have to create peace, control peace, or deserve peace. You just receive it.

Turn toward the Prince of Peace and discover again what’s been yours all along.

We’ll visit again next week if you want to stop by.

But maybe I will see you at the first community band concert of the season on Monday, May 25, at 7:30. We’ll grab our chairs and head to Dogwood Park.

If you have questions or a recipe to share with our new readers, give me a call at 931-510-1349 or send me an email at raydrucilla@gmail.com.

Ingredients

Directions

These rich, chewy bars keep soft and delicious for days in a tightly covered jar.

Heat oven to 350 degrees (moderate). If using butter, margarine, or shortening, melt over low heat. Remove from heat; stir in sugar until blended; cool. If using oil, just blend oil and sugar.

Stir in egg. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together; blend in. Mix in vanilla and walnuts.

Spread in a well-greased square pan, 8 x 8 x 2 inches. Bake 25 minutes. Do not overbake! Cut into bars while warm.

Makes 18 bars about 2 1/2 x 1 inches.

Note: If you use Gold Medal Self-Rising Flour, omit salt and reduce baking powder to 1/2 teaspoon.