Peach Ice Cream Pie With Caramel Sauce

This was the winning recipe from the Peach Cook-off during Peach Days. It was entered by Chantelle Browning. It was delicious.

Crust:

2 1/2 c. finely crushed pecan shortbread cookies, such as Pecan Sandies; about 11 ounces

1/4 c. melted butter

Caramel Sauce:

2 c. sugar

1/2 c. water

1 1/4 c. whipping cream

3/4 t. vanilla

2 quarts peach ice cream, slightly softened

1 c. pecans, toasted, coarsely chopped

1 c. pecan halves, toasted

sliced peaches

Make crust:

Preheat oven to 325°. Butter 9-inch spring form pan with 2 3/4-inch high sides. Mix cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.

Make caramel sauce:

Combine sugar and 1/2 c. water in heavy saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will boil vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool, but still pourable, about 1 hour. Drizzle 1/4 c. cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart of ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 c. caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over pecans. Freeze until top of pie is firm, about 1 hour. Arrange pecan halves around pie alternating with sliced peaches. Drizzle 1/4 c. caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.

To serve, re-warm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

Breakfast Souffle

This can be made the night before and kept in the fridge to be baked the next morning or made just before you need it.

1 loaf French bread or Texas toast bread

1/2 c. chopped onion

1 can sliced mushrooms

1 # cooked sausage

12 oz frozen shredded potatoes

2 c. grated cheese

10 eggs

1 1/4 c. milk

Slice french bread, if using that kind. Butter one side of the bread and lay one layer in the bottom of 9 x 13 pan, butter side down. Layer all the other ingredients over the bread except milk and eggs. In a bowl, mix the eggs, milk, salt and pepper to taste. Put another layer of buttered bread on the top of everything, butter side up this time, and pour the egg mixture over the top of everything. Sprinkle additional cheese over the whole thing. Spray foil with Pam and put foil over the pan. Bake at 350° for 45 minutes to 1 hour, or until eggs are set. Remove the foil the last 5 minutes. Serve hot.

Brownie Mix and No Fail Frosting

8 c. sugar

5 1/2 c. flour

1 c. baking cocoa

4 t. baking powder

2 t. salt

Mix these ingredients very well and store in an airtight container.

For one batch use:

2 c. mix

1/2 c. melted butter

2 eggs

2 t. vanilla

nuts

One batch will fill an 8" x 8" pan. Grease pan and bake for 25 minutes at 350°. Two batches will fill a 9" x 13" pan and three batches will fill a large cookie sheet. You can use a glass pie pan and microwave on high for 6-7 minutes. This recipe makes 7 1/2 batches.

No Fail Chocolate Icing

1 c. sugar

1/2 c. milk

1/4 c. baking cocoa

1/2 c. butter

Bring all ingredients to a full boil, stirring frequently. Add 1 t. vanilla. Cool, beating occasionally. Add 1 lb. powdered sugar and beat well.

Barbecue Sauce

1/2 c. molasses

1/2 c. barbecue sauce

2 c. ketchup

1/2 c. lemon juice

1/2 c. brown sugar

1 T. prepared mustard

1/2 c. chopped onion

1/2 c. butter or margarine

1/2 t. salt

Combine all ingredients in a sauce pan and simmer for 20-30 minutes, uncovered.

For barbecued ribs, bake ribs in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings. Dip ribs, one at a time in sauce to completely cover ribs and place in a dripper pan. Repeat for all ribs. Cover with foil and heat till hot.

For pulled pork sandwiches, bake pork roast in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings and cool. Pull roast apart with two forks or fingers. Mix all of sauce with pulled meat , cover with foil and heat till hot. This completely covered an 8 lb. pork roast.

Peach Fritters

This is a dessert I made to take to the Peach Days Committee meeting.

Peach Mixture:

6 peaches, peeled and diced

1/4 c. peach drink ( I used a powdered drink mix mixed with water)

1/2 t. cinnamon

1/4 c. butter

1/4 c. sugar

Cook all but peaches in a saucepan for 3-5 minutes, then add peaches. Cool for 10 minutes.

Dough:

1 T. yeast

2 c. peach drink, warmed

1 t. cinnamon

2/3 c. scalded milk

2 eggs

3/4 c. sugar

1 cube melted butter

3 c. flour

Mix well in Bosch mixer, gradually adding additional flour till it's a soft dough. Add cooled peaches and mix gently. Add enough additional flour, if needed, for a soft, sticky dough again. Cover and let rise. Pul a small handful of dough out of bowl and stretch out flat, with fingers, on a floured surface. Cook in 375° oil, turning to brown other side. Drain on paper towels.

Glaze:

1 # powdered sugar

1/2 c. water

1/2 t. vanilla

Mix well with hand mixer. With tongs, dip fritter in glaze, shake excess glaze off and drain on a rack over a cookie sheet.

Frosted Pecans or Walnuts

Here is another great candied nut that can be used for gifts.

1/2 c. dairy sour cream

1 1/2 c. sugar

1 1/2 t. vanilla

4 c. pecans or walnuts

Combine sour cream, sugar and vanilla in a large pan. Cook to soft ball stage (234°), stirring frequently to prevent scorching. I cook it on medium low the whole time. Add nuts and stir to coat. Keep stirring until it becomes sugary and then spread out on a buttered cookie sheet. Separate with two forks. I always double the recipe and it works just fine. Warning: it is very addictive.

Cinnamon Almonds

I received this recipe from Michelle Fawcett. This is a great recipe to bag and give as gifts. I usually make it with almonds, but I tried a few pecans in the syrup today and they tasted just as good.

1 c. sugar

1/4 c. water

1/8 t. cream of tartar

1 t. cinnamon

Boil to a soft ball and add 1/2 t. vanilla and 1 1/2 c. almonds. Mix well, stirring until it goes sugary, and pour out into a cookie sheet sprayed with non-stick spray. Break into individual almonds with two forks. At Christmas I five times the recipe and use the 3 pound bag of almonds from Costco.