Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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Rosemary and Goat Cheese Strata

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

Community Cookbook Series

Butterscotch Squares

This sweet treat comes from Memories of Food, People, & Places.

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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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This story was published on May 17, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.