Big, Fat, Chewy Chocolate Chip Cookies

Chocolate chip cookies are kind of a classic. Actually, they're definitely a classic. And, this is America - so, bigger is better. Drop these suckers by the 1/4 c. They are big and delicious. A fun alternative to the standard, tried and true Toll House recipe. 

Disclaimer: I don't know where I originally found the original recipe

Ingredients

2 c. flour

1 1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. butter, melted

1 c. brown sugar

1/2 c. sugar

1 Tbsp. vanilla

1 egg

1 egg yolk

2 c. chocolate chips

Directions

1. Sift flour, baking soda and salt. 
2. Cream melted butter and sugars in a separate bowl. Beat in vanilla, egg and egg parts.
3. Mix the dry ingredients and wet ingredients and stir in the chocolate chips. 
4. Drop by the 1/4 c. Bake at 325 for 15-17 minutes

Plum Galette

Because I discovered that galettes are fun and we had a bajillion plums and my best friend's family was visiting and they love plums. Enter the plum galette. 

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. Lay flat on parchment paper

Filling ingredients: 

1 1/2 pounds of plums

3/4 c. sugar
1/3 c. water
2 Tbsp orange juice

dash of salt

3 Tbsp. flour
2 Tbsp. melted butter
2 Tbsp. raw sugar

Directions:

1. Quarter plums and mix with the 3/4 c. sugar, water, orange juice, salt and flour. Place in the middle of the pie crust and fold up the edges.
2. Brush pie crust with melted butter and sprinkle with raw sugar. Bake at 400 for 45 - 50 minutes.
3. Serve with vanilla ice cream (duh).

Cherry Galette

One day we got cherries from the CSA. But, not enough cherries to make a pie, and they weren't sweet enough to just eat. The solution: cherry galette. Or a small, flat pie. 

Recipe adapted from Grandma's recipe book and Better Homes and Gardens Cookbook

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
2 Tbsp. melted butter
2 Tbsp. raw sugar


Filling Ingredients:
2 c. pitted fresh ripe tart red cherries,
3/4 c. sugar
3 Tbsp. flour
1 tsp. lemon juice

Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. 
2. Mix filling ingredients and place in the middle of the pie crust.
3. Fold up edges. Brush with melted butter and sprinkle with sugar
4. Bake at 400 for 50 to 55 minutes until crust is golden (I would bake on parchment paper to minimize the mess.)

Peach Crumb Pie

Because sometimes you can't just make the same peach pie over and over again no matter how delicious it is. and a crumb topping makes everything, everything better.

Recipe adapted from Grandma's recipe book and Better Homes and Gardens Cookbook

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. Lay in pie pan and patch cracks (let's face it, they happen).

Filling ingredients: 

5 c. sliced peaches (8 peaches, maybe - I mixed yellow and white peaches)

3/4 c. - 1 c. sugar

dash of salt

3 Tbsp. flour

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Boil peaches in large pot for 1 minute, then peel, core and slice. Combine with the rest of the ingredients and fill pie. Top with crumb topping (below). Bake at 400 for 45 - 50 minutes.
2. Serve with vanilla ice cream (duh).

Topping ingredients:

1/3 c. sugar

3/4 c. flour

6 T. butter

1 tsp. cinnamon

Directions:

1. Cut butter into dry ingredients until crumbly. Top the pie.