Peach Crisp

1 to 1 1/2 quarts peaches
1 Tablespoon tapioca (if you use fresh peaches, use 2 Tablespoon tapioca)
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine or butter
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Arrange drained peaches in greased 8 x 8 square pan. Sprinkle tapioca over top and stir in. Let set while you mix the remaining ingredients.

Cut the margarine into the brown sugar and flour. Mix in oats, cinnamon and nutmeg. Sprinkle this mixture over the peaches and bake in a 375 degree oven for about 30 minutes.

Makes 4-6 servings. Delicious served with cool whip, ice cream or cream.

Butterscotch Bars

A Better Homes and Garden Cookbook favorite of ours!

1/2 cup margarine or butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded coconut (optional but yummy.)
1 cup (or more) chopped walnuts (also optional but really good!!!)

In saucepan combine butter and brown sugar; cook over low heat till bubbly, stirring constantly. Cool. Add eggs to cooled mixture, one at a time, beating well after each; add vanilla.

Sift together dry ingredients; add with coconut and nuts to brown sugar mixture; mix thoroughly. Spread in greased 15 1/2 x 10 1/2 x 1 inch pan. (I use a 10 x 13 oblong cake pan). Bake in a moderate oven (350) about 25 minutes. Cut in bars while warm.

Remove from pan when almost cool. I cut into 24. These are good, moist and delicious without or with nuts and coconut.