• 6 fresh ripe peaches
• 2 Tbsp. butter
• 1 cup brown sugar, packed
• 1 Tbsp. water
• 1 Tbsp. cornstarch
• 1 tsp. cinnamon
• 1/2 tsp. vanilla

Peel peaches. Slice the peaches in half and remove the pits. Set aside. In a small saucepan combine the butter, sugar, and water over low heat until well mixed. Place peaches, hollow side up, in a buttered baking dish. Bake in 350°F oven 50 - 60 minutes. Serve with meat and a vegetable as a side dish or with ice cream as dessert.

• 1 cup currant jelly
• 2 cans (16 oz. each) peach halves, drained
• 2 cans (16 oz. each) pitted black cherries, drained
• 1/2 cup brandy
• 1/2 gallon coffee ice cream

In a shallow 1 1/2 qt. microwavable dish, melt jelly on High approximately 1 1/2 minutes. Add cherries and peach halves, cut side down. Mix fruits with melted jelly. Microwave 3 1/2 minutes. Turn peaches cut side up. In a small microwavable bowl, heat the brandy on High for 1 minute. To serve, bring fruit and brandy to the table. Gently pour the hot brandy over the fruit mixture and ignite. When flames subside, spoon brandied fruit over ice cream. Yields 8 servings.

• 1 cup flour
• 2 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 4 Tbsp. butter
• 1 egg, beaten
• 1/4 cup milk
• 1/2 cup brown sugar, packed
• 4 tsp. cornstarch
• 1/2 tsp. cinnamon
• 1 Tbsp. lemon juice
• 2 Tbsp. butter
• 1 cup water
• 4 cups sliced fresh peaches

In a large mixing bowl combine the flour, sugar, baking powder and salt. Cut in the 4 Tbsp. butter with a pastry blender until mixture is crumbly. Stir the milk into the beaten egg and add to flour mixture until just moistened, 8 to 10 strokes. Do not over mix batter. Set aside. In a small saucepan combine brown sugar, cornstarch, cinnamon, lemon juice, 2 Tbsp. butter and the cup of water. Cook over medium heat, stirring constantly until mixture thickens, then stir in peaches. Continue cooking approximately 5 minutes. Pour saucepan mixture into an 8-inch round baking or casserole dish. Spoon the flour mixture on top in 6 or 7 large mounds or dollops. Bake in 400°F oven for 25-30 minutes. Serve hot with thick cream or ice cream.

• 19" unbaked pie shell
• 1 egg, beaten
• 2 Tbsp. flour
• 2/3 cup sugar
• 1/3 cup melted butter
• 5 cups peeled, sliced, fresh peaches.

In a mixing bowl, combine ingredients in order. Poor mixture into pie shell. Bake in 400°F oven for 15 minutes. Reduce heat to 300°F and bake for an additional 50 minutes.

• 2 1/4 cups plus 1/3 cup flour, divided
• 2 tsp. sugar
• 1 tsp. salt
• 1/2 cup vegetable oil
• 1 Tbsp. milk
• 1/2 cup confectioners sugar
• 2 cups fresh blueberries
• 2 cups fresh peaches, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 tsp. cinnamon
• 1/3 cup butter, softened
• whipped cream (optional)

Combine 1 1/2 cups flour, sugar, salt, oil and milk to form a soft pastry dough. Press dough evenly in 9 inch pie pan. Combine confectioners sugar, 1/3 cup flour and fruit. Spoon over pastry. Combine 3/4 cup flour, brown sugar, and cinnamon. Cut in butter until crumbly. Spread topping over fruit. Bake 40 to 45 minutes at 375°F until topping is golden. Spread topping over fruit. Bake 40 to 45 minutes at 375°F until topping is golden brown. Serve with whipped cream. If desired. Serves 8.

• 1 can (28 ounce) peach halves
• 1/3 cup orange marmalade, melted
• 1/4 cup chopped walnuts
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

Drain peach halves, reserving juice. In a small bowl, combine marmalade, nuts, cinnamon, and nutmeg. Mix thoroughly. Arrange peaches, cut side up, in an 8 x 10 casserole. Spoon mixture evenly into peach halves. Sprinkle 1/2 cup reserved juice around the peaches in the casserole. Bake at 375°F for 10 to 15 minutes or until hot, basting with pan juices. Delicious hot or chilled. Serves 6.

• 1 unbaked 9" pie crust
• 4 to 6 fresh peaches, peeled and sliced
• 1/2 cup sour cream
• 1 cup sugar
• 2 Tbsp. flour
• 2 eggs, beaten
• nutmeg

Place peaches in pie crust. In a mixing bowl combine sour cream, sugar, flour, and eggs. Pour over peaches. Sprinkle with nutmeg and bake for 45 minutes in a 400°F oven. Yields 6 servings.

• 3 cups crushed fresh peaches
• 1/4 tsp. salt
• 1 3/4 cup sugar
• 1/4 tsp. vanilla extract
• 1 Tbsp. lemon juice
• 1 qt. heavy cream

In a mixing bowl gently combine crushed peach pulp, salt, sugar, vanilla, and lemon juice. Refrigerate 30 minutes or until well chilled. Remove from refrigerator. Stir in heavy cream and pour into the freezer canister of your ice cream churn. Pack with ice and rock salt according to your churn's instruction booklet. Continue churning and freezing as directed.

• 1 1/4 cups plus 2 Tbsp. flour
• 1/4 tsp. salt
• 1 Tbsp. brown sugar
• 1 tsp. baking powder
• 1/2 cup plus 2 Tbsp. butter
• 1 egg yolk
• 2 Tbsp. milk
• 2 Granny Smith, Crispin or 20 oz. apples
• 1/4 cup raisins
• 1/4 cup walnuts or pecans (optional)
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground cloves

In a medium mixing bowl, combine 1 1/4 cups flour, salt, sugar and baking powder. Cut in 1/2 cup butter until dough mixture is crumbly. In a small bowl, combine egg yolk and milk. Stir yolk mixture into dough until fully blended. Shape the dough into a ball and press into the bottom and 1 inch up the sides of a 9 inch round cake pan. Core and cut each apple into 12 wedges. Arrange on pastry and top with raisins and nuts. In a small bowl combine sugar, 2 Tbsp. flour, cinnamon, ginger, nutmeg and cloves. Cut in 2 Tbsp. butter until crumbly. Sprinkle topping over pie and bake at 350°F for 45 minutes or until apples are tender. Serve warm. Delicious with ice-cream. Serves 6 - 8.

Cookies

• 1/2 cup butter or margarine
• 1 1/3 cups brown sugar
• 1 tsp. vanilla
• 1 egg
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 cup milk
• 1 cup finely chopped peeled apples
• 1 cup raisins
• 1 cup chopped walnuts

ICING

• 1 1/2 cups confectioners sugar
• 1 Tbsp. softened butter or margarine
• 1/2 tsp. vanilla
• 1 to 2 tsp. milk

In a large mixing bowl, cream butter, brown sugar and vanilla. Add egg and mix well. Sift dry ingredients and stir into creamed mixture along with milk. Stir in apples, nuts, and raisins. Drop by rounded teaspoonful onto a greased baking sheet. Bake for 11 to 12 minutes at 375°F. To prepare glaze, combine all the icing ingredients, adding just enough milk for a thin glaze. Glaze cookies with icing while the cookies are still warm. Cool on wire racks. Store in airtight containers. Yields 3 to 4 dozen.

CRUST

• 1 1/2 cups sifted flour
• 1/3 cup confectioners sugar
• 1/2 cup butter, melted

FILLING

• 5 cups peeled, thinly sliced, tart apples
• Juice of 1 large orange (scant 1/4 cup)
• 1/2 cup brown sugar
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon
• 1/8 tsp. rum extract (optional)

In a medium mixing bowl combine flour and sugar. Add melted butter and mix thoroughly until mixture resembles coarse meal. Press mixture smoothly onto bottom of a 10 or 12? oven-proof flan dish. Bake at 350°F for 20 minutes or until slightly golden. Cool on rack. In a large mixing bowl combine all filling ingredients. Use a slotted spoon to transfer apples to crust. Reserve juice mixture. Combine topping ingredients and reserved juices. Spread evenly over apples. Bake in 375°F oven for 30 minutes. Serves 8.

• 6 cooking apples, cored, thinly sliced, and cut in half
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 3/4 cup unsalted butter, softened

Place sliced apples in a buttered 9 x 13 inch baking dish and sprinkle with sugar, cinnamon, nutmeg and salt. In a medium bowl, combine butter, flour, and brown sugar. Spreadmixture evenly over the apples. Bake in 350°F oven for 40 to 50 minutes. Serves 6 to 8.