Flaky Cream Cheese Pastry Dough

This recipe is for my friend Erin....I know you've been waiting patiently! This is a little bit of work but it is the best crust I have ever had! It makes even a crappy pie taste decadent! You can double the recipe if you need a top and bottom crust. Every time I make apple pie this is the crust I make.

Whisk together throughly in a large bowl:
1 Cup plus 2 tablespoons all purpose flour
1 tablespoon white sugar or 2 tablespoons powdered sugar
1/4 teaspoon salt
Cut into 1/4 inc pieces and add:
6 tablespoons (3/4 stick) cold unsalted butter
3 oz cold cream cheese

Using a pastry blender or 2 knives, cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with some peas-sized pieces. Drizzle of the top:
2-3 tablespoons Cold Heavy Cream

Cut with the blade side of a rubber spatula or stir with a fork until the dough begins to gather into moist clumps. Press the doughn into a flat disk, wrap tightly in plastic, and refridgerate for at least 1 hour or up to 2 days.

This recipe and illustration is from "The Joy of Cooking"

Peanut Butter Fudge

Okey dokey, so several people at my job have never had peanut butter fudge. I was SHOCKED! I can't believe so many here in the south have never had it! I made some today and I plan to take it to work and share the love! Frankie, Crystal, Sean and someone else who I don't remember be prepared for a party in your tummy! I have the mostest easiest recipe so make sure you write it down I promise you will not be dissapointed!

Creamy Peanut Butter Fudge

4 Cups White Sugar

1 Cup brown sugar

1/2 cup (1 stick) of butter

12oz evaporated milk

7oz marshmellow creme

16 oz peanut butter

1 teaspoon vanilla

In a deep pot on Med Heat combine sugar, brown sugar, butter and evap. milk. Bring to a boil stirring constantly. Boil for 7 minutes continuing to stir. Remove from heat and stir in marshmellow creme then peanut butter and vanilla. Pour into a grease 9x13 pan or 2 smaller pans.