Fresh Peach Ice Cream “No Churn”
5 Peaches, peeled and cut (approx. 3 cups)
¼ Cup Sugar
1 Tbsp Fresh squeezed lemon juice
1 14oz can Sweetened Condensed Milk
2 ½ Cups heavy Cream
1 tsp Vanilla
1 tsp Almond Extract (optional)
½ tsp Salt
Instructions:
Fresh Peach Cobbler with Oatmeal “Cookie” Topping
10-12 peaches, peeled and cut.
½ Cup white sugar
½ Cup brown sugar
1 tsp Apple Pie Spice
1 Tbsp Fresh squeezed lemon juice
3 Tbsp Cornstarch
Oatmeal “cookie” topping
2 ½ Cups Flour
½ Cup Rolled Oats (not quick oats)
½ Cup white sugar
½ Cup brown sugar
1 Tbsp Cinnamon
1 Tbsp Baking Powder
1 tsp Salt
1 Cup Chilled Butter
½ Cup hot water
Fresh Peaches and Cream Chilled Sugar Cookies
Approx. 10-12 large cookies or 20-24 small cookies
Fresh Peach Topping
4 Fresh peaches, peeled & cut
1 tsp Fresh squeezed lemon juice
¼ Cup White Sugar
½ tsp Almond Extract
Cookies
1 Cup butter softened
1 Cup white sugar
2 Eggs
1 tsp Almond Extract (optional)
1 ½ tsp Vanilla
3 Cups Flour
2 tsp Baking Powder
2 tsp Cornstarch
Frosting
1 ½ Cup Whipping Cream
½ Cup Powdered Sugar
2 Tbsp Whipped Cream stabilizer (I use Cornaby’s Ultra Gel found at Macey’s with the freezer jam products)
¼ Cup Instant Vanilla Pudding powder
Fresh Peach Pocket Pies
Approx. 10 small pies
Peach Filling
6 peaches peeled and cut
½ Cup white sugar
2 Tbsp Cornstarch
½ tsp almond extract
Pie Crust
2 Cups flour
¾ tsp salt
¾ Cup shortening
½ Cup Water
2 Tbsp Vinegar
2 Lg. Eggs
1 Lg. Egg for sealing & washing pocket pies
Almond Drizzle
2 Tbsp. Almond Extract
½ Cup Powdered Sugar
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