Fresh Peach Ice Cream

6 quart Churn

11/2 qts mashed fresh peaches (peeled and soft) 2 tablespoons Vanilla extract

1 teaspoon salt 2 14_oz cans sweetened condensed milk

1 13_ounce can evaporated milk 1/2 cup sugar

1/2 gallon milk Ice and rock salt

Mix the first six ingredients and pour into ice cream churn. Fill the rest of the churn to the mixture line with the milk. Surround the churn with layers of ice and rock salt. Take the easy way and plug in the churn or get some exercise and start churning. When the churn stops turning, wipe off top and open. Spoon ice cream into bowls and enjoy! Dickey Farms, Inc.

Dickey Farms Peach Pie

3 cups sliced Georgia Peaches 1 cup sugar

3 tablespoons all_purpose flour 1 tablespoon brown sugar

2 tablespoons butter or margarine cinnamon sugar

Mix peaches, sugar and flour together. Set aside and make a double pastry crust. Line a 8F or 9F pie plate with one pastry. Sprinkle with brown sugar and dot with butter. Add peaches that have been mixed with sugar and flour. Cover with top pastry. Fold top pastry edges over botton edges and pinch to seal. Place a few slits in the top crust to allow steam to escape. Brush top crust with milk and sprinkle it with cinnamon sugar. Bake at 400 degrees F. for 40_50 minutes or until crust is golden brown. Makes one pie.

Georgia Peach Cobbler

8 cups sliced Georgia peaches 1 teaspoon vanilla flavoring

2 cups sugar 1/3 cup butter or margarine

3 tablespoons all_purpose flour Pastry for double_crust pie

1/2 teaspoon nutmeg Vanilla ice cream

Combine peaches, sugar, flour and nutmeg in a dutch oven; set aside to allow syrup to form (approximately 15 minutes). Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Roll half of pastry to 1/8F thickness; cut into a circle to fit a 2_quart baking dish. Spoon half of peach mixture into lightly buttered baking dish; top with pastry. Bake at 475 degrees F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8F thickness and cut into 1F strips; arrange in lattice design over peaches. Bake an additional 15_20 minutes until browned.

Allow to cool slightly before serving. Serve with vanilla ice cream. Serves 8.

Thin Peach Tart

3/4 cup unbleached or all purpose flour 2 medium size Georgia peaches, Dash of salt sliced and unpeeled

3 tablespoons unsalted margarine 1 tablespoon apple juice

2_3 tablespoons cold water 1/2 teaspoon vanilla flavoring

1/4 teaspoon vanilla flavoring 1 tablespoon plus 2 teaspoons Vegetable cooking spray brown sugar, divided

Combine flour and salt in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle with water and 1/4 teaspoon of vanilla, and stir with fork until all dry ingredients are moistened.

Shape dough into ball, and press into lightly_greased pie plate. Set aside.

Combine peaches, apple juice, 1/2 teaspoon vanilla, and 1 tablespoon brown sugar, tossing well. Arrange peaches in concentric circles on dough, starting one inch from the edge. Sprinkle with 2 teaspoons brown sugar. Bake at 400 degrees F for 25 minutes or until golden and crisp. Serves 10.

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