• 2 cups crunchy peanut butter
• 2 cups caster sugar
• 2 eggs lightly beaten

Pre-heat the oven to 180 C and lightly grease a couple of baking trays.
In a bowl work together all the ingredients.  Place spoonfuls of the mixture on the trays and press down with a fork.
Bake for 15 mins or until golden.
Makes 30.

Well, that is all from me this week, take care and keep stitching, and don't forget that our regular weekly classes start again next week.

• 1 packet sweet short pastry rolled out into into tart shells and baked blind for approx. 15 mins at 180C.
• 1 c buttermilk
• 2-3 egg yolks
• ½ c sugar
• 80 g melted butter
• 2 tbsp flour
• Vanilla essence
• Pinch of salt
• 1 tbsp lemon juice
• Lemon zest
• 1 c fresh blueberries

Melt the butter and when cool add the egg yolks and whisk lightly.  Add the buttermilk, sugar and flour, vanilla, lemon juice and zest and mix well.

Sprinkle the blueberries into the pastry cases and then pour the custard over them.  Bake at 180C for 30-45 mins or until set.  (The custard will firm up as it cools).  Serve cool or chilled.