CookieD-oh

The boy started school yesterday.  WooHoo!  Actually, he was ready.  He was getting tired of being home and not seeing his friends every day.  Anyhoo, I asked him if he wanted me to make cookies for his teacher for the first day of school.  He said yes, but then he surprised me.  He said he wanted to do the cookies.  So he did.  We went through my cookie cutters and he picked which ones he wanted to use.  I helped him make the dough (I ran the mixer and made sure he measured correctly) and helped him roll it out, but he was the lead baker on this one. :-) And here are the cookies he made: He said, "I thought when you made cookies that you just squeezed the thing [icing bag] and they were done.  There's more to it than that."  He's very wise for his eight years. Not to be outdone, his four year old sister made some: And since we were all making cookies, I did some, too. (I was going to post more pictures,but my computer has decided that it do

More peaches!  Yay! So I found this recipe in Mom's 1960-something Betty Crocker cookbook.  It looked interesting, so I thought I'd give it a try.  Start by making a pie crust and rolling out half for the bottom of your pie. Thusly: That's freezer paper I'm rolling on there.  Because I'm a dip, I ran out of both parchment and waxed paper.  And then went to the store and didn't buy more.  *sigh*  But the freezer paper worked better than I expected, so it was all good. Line your pie plate: I was going for "rustic". Stir together some flour and sugar. Sprinkle half onto the bottom of your pie crust.  Next, take 5 fresh peaches, peeled, halved and pitted (I used more because my peaches were small...we're having a bit of a drought), and place them cut side down on the flour/sugar mixture: Sprinkle the rest of the sugar/flour on top of the peaches, then pour on the cream and sprinkle the cinnamon over the whole she-bang.  Now pret

Hello.  Remember me?  It's been a while.  (Bad blogger.) Anyway, here's a picture of one of the pies I made recently.  Ain't it purty?  Here's the inside: I didn't take any pictures of the process because I'm a goober.  But here is the recipe (adapted from this peach pie  recipe on Allrecipes.com): Peach Pie 10 large peaches, pitted and sliced (about 6 cups) 1/3 cup flour 1/2 cup granulated sugar 1/2 cup brown sugar 2 Tbs cornstarch 1/4 cup butter 1 tsp cinnamon 1 recipe double pie crust Mix flour, sugars and butter into crumb stage.  Line bottom of 9" pie pan.  Toss peaches with crumb and pour into prepared shell.  Top with second half of pie crust.  Vent crust.  Bake at 350 for 45 minutes, or until golden brown and bubbly.  Allow to cool slightly.  Best when warm. I'm serious about the best when warm part.  To.  Die.  For.  I took one to work recently and it caused quite a commotion. It was declared the Best Pie Ever by