Margaux says…

I’m not big on semi-homemade, at all, ever. Except for these cookies, so I guess I can’t say ever. But one taste, and you’ll agree. It’s one of those no-bake, super easy, make in minutes recipes like everyone seems to make around the holidays. And I usually steer clear of those. But I simply cannot stop eating these when they’re in front of me, and I have to have them once a year. It’s fudgy-peanut butter-crispy goodness. They’re one of my Aunt Gigi’s specialties, who is the original expert/ amateur baker in the family, and she always makes them for Christmas, along with several other perfect cookies, some of which I will post soon.

Scotcharoos

Butter a 9×13 pan.

1 cup light corn syrup
1 cup granulated sugar
1 1/2 cups creamy peanut butter
6 cups Special K cereal

2 cups (one 12 oz. bag) semi sweet chocolate chips
2 cups butterscotch chips

Heat the syrup and sugar just until it starts boil around the edges. Add the peanut butter and mix well. Add the Special K and spread the mixture into the prepared pan. Melt the chocolate and butterscotch chips together and spread over the Special K mixture. Let cool and cut into squares.

One 12-oz. box of Special K makes two recipes of bars.

Margaux says…

Every year I make Granny’s Peach Pie at least twice.  It’s always been my absolute favorite pie, over all pies.  But every year, I say that I want a FRESH peach pie, one that celebrates the sweet, juicy, wonderfulness and deliciousness of the peach, a fruit that I absolutely adore, and that is only around for a nanosecond.  Not that Granny’s doesn’t…hers definitely has a huge peach flavor, and it is a wonderful pie (obviously, since I make it so often).  But my mom always talks about her mom’s peach pie, and how it’s like eating fresh peaches with whipped cream, and the thought of that appeals to me.

It took me so long to make this for a few reasons.  For one, I know I love Granny’s pie, and good peaches are in short supply usually, so I just stick to that recipe.  Secondly, my Grandma Major wasn’t particularly known for her pies (she made beautiful cakes, though!), and my Granny is…her pies are the best in town.

But this year I found a good source for peaches, and have been buying them in bulk weekly for about 4 weeks now, so I decided to give it a try.  I actually tried another fresh peach pie recipe earlier in July, but it was WAY too sweet and had way too much of the peach mixture that you pour over the fresh peaches.

Then my mom reminded me about Grandma’s recipe, and wrote it down for me.  OH MAN, is it good.  There’s still a few days left to get good peaches…you should definitely use them for this.  Next year, I’ll be making both Granny’s and Grandma’s peach pies, that’s for sure!

Grandma’s Fresh Peach Pie

One 9″ baked pie shell
7 peaches
1/2 cup water
1 cup sugar
3 tablespoons corn starch
2 tablespoons butter, cut into 2 pieces
1/2 tablespoon lemon juice

Peel peaches by dropping them into boiling water for about 1 minute, then taking them out and gently peeling the skin off.  Crush one cup peaches.  Combine water, sugar, cornstarch and lemon in a saucepan.  Add peaches, bring to a boil.  Cook over low heat, constantly stirring, until thickened and clear..2 to 3 minutes.  Turn off heat, and add butter.  Cool slightly.  While cooling, slice remaining peaches into pre-baked and cooled pie shell.  Pour peach mixture over sliced peaches.  Chill for at least 3 hours.  Serve with fresh whipped cream.