GOLDEN GRAHAMS S'MORES

11.7oz box Golden Grahams (8 cups)
10oz (5 1/2 cups) bag miniature marshmallows (divided)
12oz (2 cups) bag milk chocolate chips (divided)
5 TBL butter
1 TBL water
1 tsp vanilla

Grease 13x9-inch pan with butter.

Melt over medium heat 4 1/2 cups marshmallows, 1 1/2 cups chocolate chips, butter and water.

Once melted stir in the vanilla and cereal. Then add in remaining marshmallows and chocolate chips.

Press firmly in pan. Cool at least 1 hour until firm.

PEACH PIE

6 cups fresh peaches (peeled and sliced) (can use frozen/thawed sliced peaches also)

1&1/4 cup granulated

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

pinch salt

3/4 tsp almond extract

4 TBL diced butter

1 egg mixed with 1 TBL water for egg wash

2 discs Pie Dough

Step 1

Preheat oven to 425 degrees.

Roll out one pie dough disc 1/8-inch thickness. Drape pie pan with dough (about 1” overhang)

Set aside and keep chilled.

Step 2

In a mixing bowl put all ingredients, except butter and gently toss until all ingredients are combined.

Pour filling into pie shell. (or freezer bag)

Step 3

Dot with butter

Roll the remaining dough to 1/8-inch thickness. Drape over peach filling & butter.

Crimp the edges. Vent the top crust.

Brush with egg wash.

Step 4

Bake for 10 minutes

Lower oven to 350 degrees and continue to bake for 30-40 minutes

**If freezing pie filling, after step 2 put into ziplock freezer bag. When ready to bake thaw completely first then continue from step 3.

PEACH COBBLER

The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every fall. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times butter!

Peach filling
4 lbs fresh peaches (firm but ripe) peeled, cored and sliced
1 1/2 Tbsp fresh lemon juice

1/2 cup (100g) granulated sugar 

1 Tbsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Topping

1 & 1/2 cup all purpose flour (or 1/2 AP and 1/2 cake flour)

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

10 Tbsp unsalted butter, cold and diced into small cubes

1 cup buttermilk

1 tsp vanilla extract

Sprinkle

1 Tbsp granulated sugar

1/2 tsp ground cinnamon

Vanilla ice cream , for serving (optional)

For the peach filling

Preheat oven to 375 degrees.

Butter a 13x9 baking dish then pour peaches into baking dish and toss with lemon juice.

Mix the peaches, lemon juice 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.

Pour into prepared baking dish.

For the topping

Sift together flour 3/4 cup sugar, baking powder, baking soda, and salt and whisk 20 seconds.

Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.

Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and stir with a wooden spoon just until combined (don't over-mix, it should be lumpy).

Dollop and just lightly spread spoonfuls (I did 12 across the top) of the mixture evenly over top of peaches (it will seem like there's not quite enough but it will bake up nice and fluffy and fill up the pan).

Whisk together remaining 1 Tbsp sugar with 1/2 tsp cinnamon and sprinkle evenly over top.

Bake in preheated oven until topping is golden brown and set and and filling is bubbling well, about 40 - 45 minutes.

Remove from oven and let cool several minutes before serving with vanilla ice cream.