Oatmeal Raisin Cookies

These are the most amazing cookies ever and so easy to make. I have no idea why they are so much better than any other cookie I make but they are. You can substitute the raisins for chocolate chips or dried cherries but Jim doesn't like me to "ruin" his favorite cookies by not using raisins so I usually just stick to the recipe.

Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1 cup flour
1/2 cup butter (1 stick)
1 tsp vanilla extract
1 tbsp milk
1 egg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup oatmeal (note: it cannot be the "quick oatmeal" kind, must be the original kind)
1/2 cup or 1 cup of raisins (or chocolate chips or cherries...amount is really based on preference)

Directions:
-Preheat oven to 350 degrees
-cream butter
-add sugar and brown sugar and cream until well blended
-add vanilla extract, egg and milk
-sift together flour, baking powder, salt and baking soda and add to mixture
-add oatmeal
-add raisins
-drop 2 inches apart on cookie sheet and bake 10-12 minutes

Recipe adapted from Joy of Cooking

Peach Pie

I made this for my mom's birthday (the 4th of July) and it's a perfect summer pie. Using ripe peaches definitely makes it better (much sweeter and all around better taste) so don't buy peaches the day you want to bake it like I did:-)

Ingredients:
1 recipe basic pie dough (you can cheat and use the box kind if you want)
3 1/2 lbs fresh ripe peaches (you can add a bit more if you want)
2/3 c. packed dark brown sugar
juice of 1/2 small lemon
1 Tbsp vanilla extract
1 tsp cornstarch
pinch of cinnamon
1 egg white

Directions:
-Preheat oven to 425 degrees and prepare pie dish
-Roll out 1/2 recipe of pie dough and line bottom of pie dish
-Place in refrigerator
-Peel peaches and cut into small slices
-Place peach slices into large bowl, add brown sugar, lemon juice, vanilla, cornstarch, cinnamon and stir well to combine
-Remove pie plate from refrigerator, brush bottom with egg white and transfer peach mixture to pie
-Roll out remaining dough and top in lattice formation
-Brush top with egg white and place into oven
-Bake for 15 minutes, then tent top with foil and reduce heat to 375 degrees
-Continue baking until golden and juices are bubbling, about 50-60 minutes
-Remove from oven and let pie cool completely on wire rack

Recipe adapted from www.foodnetwork.com