1 stick butter, softened
1 cup dark brown sugar, firmly packed
1 cup self-rising flour
1 teaspoon vanilla flavoring
1 egg
1 cup nuts (pecans or English walnuts), chopped
Mix in order given. Spread into an 8 x 8-inch greased baking dish. Bake at 350° for 20 to 25 minutes. Squares are done when a toothpick inserted in the center comes out clean. Do not overcook.
Note: Memories of Food, People, & Places is no longer in print.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
