For My Peachy Friends

Quickie peach Cobbler
Ingredients
4 C. sliced peaches fresh or frozen

1/2 C. sugar

1 Tbs. and 2/3 C. Bisquick

1 tsp cinnamon

1 tsp vanilla extract

3 Tbs. brown sugar

1/4 C. cold butter or margarine

3 Tbs. milk
Directions
In bowl, combine peaches, sugar, 1 Tbs. Bisquick, and cinnamon. Pour in greased 8-inch square pan. Combine the brown sugar, and remaining Bisquick. Cut in butter until crumbly. Stir in milk and vanilla just until blended. Drop by rounded Tbs. onto peach mixture. Bake at 400 degrees for 20 to 25 minutes or until top is golden brown and filling is bubbly. This can be doubled in a 9x13 pan.

or being that it's summer

Peachy keen Ice Cream

1 quart milk plus 1 cup (or more depending on amount of fruit to be used)

1 can sweetened condensed milk

1 small can evaporated milk

1 pint whipping cream

1 cup sugar

3 tablespoons Madagascar Bourbon Pure Vanilla Bean Paste

3 cups (or less) mashed peaches (fresh)

mixed with 3/4 cups sugar and juice of 1 lemon.
Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy.

...or if your on a diet and need to cut fat.

Make a peach sorbet.

This guy is doing some good stuff with peaches mixed with a little nip of liqueur. Yummm.

Coconutty Pecan Macaroonies

These are chewy coconutty goodness I promise!


Coconutty Pecan Macaroonies
14 oz. Sweetened Condensed Milk
2 tsp Vanilla extract
1 1/2 tsp Almond extract
12 oz. unsweetened coconut (large) flakes (Bob's red mill brand is what I use)
3/4 C. chopped pecans
preheat oven to 325. line baking sheets with waxed paper; spray with pam w/flour. set aside.
Lightly toast your coconut and pecans in oven, then cool.
in a large mixing bowl, combine sweetened condensed milk, vanilla, and almond extract. stir in coconut and pecans. drop rounded teaspoonfuls onto prepared baking sheets.
Dip your fingers in some water and reshape and flatten them.

bake 15 to 20 minutes (depending on the size of the cookie) or until golden brown. remove from baking sheets and let cool on wire racks.
Makes about 24 good sized cookies