BUTTERMILK PIE
My mother's recipe

Preheat oven to 350

Cream together 1/4 cup butter or margarine and 1 1/2 cups sugar. Add 2 cups cultured buttermilk, 3 beaten eggs, 3 well-rounded tablespoons of flour, 1 teaspoon vanilla, and nutmeg to taste. Mix well. Pour into 1 unbaked pie shell. Bake 45 minutes. Serve cool (this is a custard pie and needs to set well before it can be cut).

CORN-MEAL COOKIES
(got this off a bag of masa about 10 years ago--sounds gross but I get more requests for these than for any other cookies)

Preheat oven to 350.

Blend 3/4 cup butter or margarine and 3/4 cup sugar. Add 1 egg and beat well. Add 1 1/2 cups flour, 1/2 cup corn-meal, 1 teaspoon baking powerd, 1/4 teaspoon salt, 1 teaspoon vanilla. (Optional add: 1/2 cup raisins, or 1/4 cup milk + 1/4 cup cocoa powder.) Mix well. Drop onto greased cookie sheet and bake for about 15 minutes.

1839 CRANBERRY TARTS

Preheat oven to 375.

Crust (note: I find this makes way too much crust, but it's what the original recipe wanted):
    Combine 2 cups flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening until pea-sized. Work in 6-7 tablespoons cold water until moist. Line 1 large tart pan or a lot of small ones.

Filling:
    Boil 1/3 cup water, 2 tablespoons wine or fruit juice, and 2 1/2 cups cranberries (frozen are fine) until the berries pop.
    Mix together 1 cup sugar and 2 tablespoons flour, then mix into the berries until the whole thing is bubbly and thickened. Melt in 1 tablespoon of butter. Fill crusts and bake 30 minutes for small tarts and 40 for 1 large tart until filling bubbles and crust edges are brown. Cool on a rack and, if you made small tarts, remove them from the pans to serve.