Peanut Butter Blossoms for the lazy baker, via Bunny

Lazy baker, being me.
I'm not ashamed to admit it. And I even forgot to sprinkle sugar on the peanut butter blossom 'bars' that I so lazily decided to make into bars, since rolling out 1 inch balls was against my plan, and time, since I'm so BUSY and all....Not.
What turned out, was nothing short of, a lazy miracle!
Dredging through the archives of random recipes of a Mother in Law that I never had the pleasure of meeting, I found a very cryptic recipe for peanut butter blossoms. She wrote that recipe EXACTLY as I would have.....with measurements, but no definable instructions. In fact, the paper didn't even label the recipe as peanut butter blossoms, I just knew.
 I studied the way her penmanship was spot on, but to understand a recipe, minor details such as, what to next... need not be explained.

Bunny and I would have gotten along just fine.

Bunny's recipe: preheat oven to 375 degrees

1/2 c. oleo (I used room temp. butter)
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
Cream all ingredients together.
1- 1/2 c. flour
3/4 t. baking soda
1/2 t. salt
Add dry ingredients to butter/ peanut butter mixture gradually with electric mixer. Towards the end, I had to hand mix ingredients, as the batter becomes stiff. In a 13 in. by 9 in. pan, add dough and spread out with hands until evenly distributed. Bake in oven for approx. 14 minutes. As Bunny put it, "jam peanut butter cups". With Hershey Kissses, "jam" as many as you like, depending on bar size. I sprinkled with powdered sugar, post baking, since I forgot to sprinkle with sugar.

The Pursuit of Southern Cooking as told by a Yank-Part Three

Blueberry Cobbler

Nothing says Southern as a warm Peach Cobbler does. And NOTHING says love more than a fresh, ripe and juicy peach. But alas, the peaches offered at this time of year, come from Malaysia, or something like that, and are tasteless, and dry. You could substitute a 28 oz. can of sliced peaches in this recipe, but I opted for fresh blueberries, since they are readily available and delicious. This recipe is adapted from Paula Deen's, Savannah Country Cookbook, and it doesn't get anymore Southern than that.

Preheat oven to 350 degrees- use 8x8, 9x9, or 2 quart baking dish

1 stick of butter (would we have it any other way?)
2 c. white sugar
3/4 c. self-rising flour
3/4 c. milk
1 c. water (warm if your a Yank)
2 c. fresh blueberries washed and stems removed
Put butter in baking dish and place in oven to melt. In a separate bowl combine blueberries, 1 c. sugar, and 1c. water, stir until sugar melted. In another bowl combine flour, and remaining 1 c. sugar. Add milk slowly, while whisking mix to prevent clumps. Pour flour mixture over melted butter. Spoon fruit on top of batter and gently pour remaining liquid in. Do NOT STIR! Bake for approx. 45 minutes until golden brown crust and bubbly. When you remove from oven it will appear very runny, but I found if you let it cool for awhile (if you can wait that long), the berries become more congealed and easier to dish out. Serves 4 very happy people. PLEASE serve this with fresh whipped cream! Super easy...
Fresh Whipped Cream
1 c. heavy whipping cream
1/2 c. sugar
1 t. vanilla extract
Whip with electic hand mixer for about 5 minutes until soft peaks form.