• Brown 1/2 cup of the butter. Cut 1/2 cup of the butter into tablespoons. Place it in a medium skillet, preferably not non-stick, over medium heat. As the butter melts, occasionally swirl or stir the butter around the pan. Watch it carefully – the butter can go from brown to being burnt quickly.
• Keep swirling the butter over medium heat until it is light brown in color. The butter will foam and pop, so be careful. Once the butter starts to brown and smells nutty, immediately remove from the heat. There will be small brown bits on the bottom. Pour butter into a small bowl and place in the freezer for about 20 minutes. You want it to solidify a little, but do not freeze solid.
• Use a mixer to beat together the cooled brown butter, regular butter and cream cheese. Beat until smooth, about 3 minutes. Add the vanilla and beat again.
• Add powdered sugar one cup at a time, beating well after each addition, scraping down the sides of the bowl as needed. Add more powdered sugar, if necessary, to get the consistency you want.
• Use to frost pumpkin bars or other fall treats! Enjoy!

• Melt butter in medium saucepan over medium low heat.
• Turn off heat.  Add sugar and cocoa.  Stir.
• Add evaporated milk or cream, stir to combine all ingredients.
• Turn heat back on to medium high.  Boil for 1 minute.
• Remove from heat and add vanilla.  Serve warm in pitcher.  Perfect accompaniment to homemade ice cream.
• Store leftover in refrigerator in covered bowl…an added bonus is that when you just happen to scoop out of spoonful of the syrup from the refrigerator,  you get a delicious fudge flavor.  Enjoy!!!!!

• Beat eggs until light and fluffy, about 2 minutes.
• Gradually add the sugar, occasionally using a spatula to wipe down edges of bowl.  Beat until well mixed.  Add salt and vanilla.  Mix well.
• Gently stir in cream and 1 quart milk.  Mix.
• Pour into 6-quart ice cream freezer, add additional milk to bring mixture to fill line and freeze according to directions.  We used a White Mountain electric ice cream freezer.  We sit it in a bus tub in the garage when the weather is cold.
• Store leftover ice cream in tightly covered container in freezer.

Toasted Coconut Ice Cream is a fun flavor to try! Toast 2 2/3 cups of shredded coconut in 350 degree oven for about 8 minutes, stirring occassionally. Substitute 15 ounce can of Cream of Coconut, 1/2 pint heavy cream, and 2 tablespoons coconut extract for the 1 quart of cream.

Pastry

• Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour.
• Pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together.
• Turn onto a well-floured board, cut in half and form two disks. Wrap and refrigerate for a least an hour. Wrap the second dough well and freeze, if not using.

Peach Filling

• Peel the peaches, half and remove the pit, and slice each half into about 4 pieces. Gently toss with the sugar.
• Add cornstarch, lemon juice and salt to peach mixture. Stir to combine. Place filling in medium saucepan and bring to a boil over medium-high heat. Once the filling has boiled for 1-2 minutes and has thicken, remove from the stove.
• Place filling in a bowl and refrigerate for 30 minutes, or until cool.

Assembly

• Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared baking sheet.
• Pile the peach filling mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly.
• If desired, place a few blueberries on top of the filling.
• Brush the pasty with egg wash, sprinkle with decorating sugar, and bake for 30-35 minutes, until the pastry is browned and the filling is thickened.
• Cool for 30 minutes and serve warm or at room temperature. Try with a bit of ice cream on top. Enjoy.