HOME MADE with LOVE

I have more peaches than I know what to do with!!!  I know I could can them, but I don't have a canner and I certainly don't have the time this week.  So I found a recipe and I tweaked it to my liking.  It is SUPER yummy and my whole family gobbled it up.  I took a pan to Bible Study this morning and there was not even a lick left!!  Here is the recipe. . . ENJOY!!! Peach Cobbler-Crisp 5 large peaches sliced 2 cups all-purpose flour 1 1/2 cups white sugar 1 dash of salt (I used my sea salt grinder and it was three twists) 1 1/2 teaspoons of ground cinnamon 2 sticks of chilled butter or 1 cup of Crisco chilled 1/4 cup COLD water Extra white sugar 1.  Preheat oven to 350 degrees. 2.  Layer sliced peaches in a 9 x 13 pan. Then sprinkle with white sugar to your liking. Set aside. 3.  In a large bowl mix flour, sugar, salt, cinnamon, butter and water until the dough mixture looks like peas (like a crumble).  4.  Sprinkle the c...

Ingredients: 9 Egg Yolks 1 cup White Sugar 1 Quart Heavy Cream 6 or 7 Tablespoons of Pure Vanilla (I have never used imitation Vanilla, so I am not sure how that would taste) Directions: Preheat oven to 325 degrees.  In a large bowl, cream (I use my kitchen-aid mixer) together the egg yolks and sugar.  Mix until it is pale yellow in color and is a thick consistency. Set aside. Pour cream into a medium saucepan on low heat.  Add 6 or 7 Tablespoons of Vanilla and bring to a brief simmer.  This is where patience comes in because you want to bring it to a simmer but not to quick and you don't want it to boil. . . so put on some good music and have some patience. . . it is well worth it!!! Once the cream mixture comes to a brief simmer remove from heat and temper the yolks by gradually adding (I add 1/3 cup of cream at a time) the cream mixture to the yolk and sugar mixture.  Make sure you are whisking as you add the mixture.  Don't ...