My Aunt Lynn’s Peach Pie

Crust

1/2 cup butter
1/2 tsp salt
1 1/2 cup flour

Filling

4 cups fresh peaches
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 egg
1/2 tsp vanilla
1 cup sour cream

Topping (Added part way through the baking time)

1/3 cup sugar
1/4 cup butter
1/3 cup flour
1 tsp cinnamon

Crumble together the butter, salt and flour for the crust and press into a pie plate.

In a large bowl combine the sugar, flour and salt. Add the egg, vanilla and sour cream and mix well. Add the peaches and carefully stir until they are well coated with the mixture. Pour into the pie plate.

Bake at 400 for 15 minutes.
Reduce heat to 350 and bake for 20 minutes. 

Combine the topping crumble ingredients and put on the pie. Make at 400 for 10 more minutes. 



Saltine Toffee (AKA Christmas Crack

https://www.allrecipes.com/recipe/11376/saltine-toffee-cookies/

Ingredients

  • 4 ounces saltine crackers (one sleeve)
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans (optional)

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Gooey Butter Cookies

  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners’ sugar
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet.
  3. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks

Mug Cookie

2 tbsp melted butter
1 tbsp white sugar
1 tbsp brown sugar
1/4 tsp vanilla
4 tbsp all purpose flour
1/4 tsp baking powder
pinch of salt
1 tbsp chocolate chips

In a microwave safe mug (small is ok, it only puffs a little bit) melt the butter. Make sure you stop when it has just melted or it will be too hot and will melt your chocolate chips…if you are like me and make poor life choices then let it sit to cool almost to room temp before you do the rest.

Add the sugars and vanilla and stir well.

Add the flour baking powder and salt and stir well.

Add chocolate chips and stir gently until just incorporated.

Microwave for 60-90 seconds until the chocolate chips have melted and it is hot. You can do less or more depending on how you want it to taste. Less and it will be gooey and delicious, more and it will be firmer and still delicious.