Belinda, funny you should ask. My girls got me one of those little Cuisinart ice cream freezers for Christmas. My first batch of anything was a couple of cups of frozen strawberries, a quart of my homemade yogurt and enough Equal to sweeten it to taste. I put everything into the food processor to chop up the frozen berries, then into the freezer, it was very, very yummy and my Dad, who is diabetic, loved it. I liked it better with sweet cherries and some grated dark chocolate, same "recipe" but different fruit. It does freeze very hard, because of the ingredients, but I just pop it in the microwave for a few seconds like Bejay does, and it scoops right out nicely. I also made my very favorite ice cream, it's just amazing for those coffee lovers among us, like me. It's another recipe I got from the Cooking Forum. Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunks. Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the cnaister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and kep frozen until serving time. (Can freeze for several hours). Annie

I like biscuit-style cobblers and my favorite peach cobbler recipe is the one in the Silver Palate cookbook. Served warm with vanilla ice cream, it's heaven. Might have to make one, when DD and her BF are around to help us eat it. Peach Cobbler 4 cups peeled and sliced ripe peaches 2/3 cup plus 3 tablespoons granulated sugar 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon almond extract 1 1/2 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup vegetable shortening 1 egg, lightly beaten 1/4 cup milk 1. Preheat oven to 400 degrees F. Butter a 2-quart baking dish. 2. Arrange peaches in baking dish. Sprinkle with 2/3 cup sugar, the lemon zest and juice, and almond extract. 3. Bake for 20 minutes. 4. While peaches are baking, sift flour, 1 tablespoon of the remaining sugar, the baking powder, and salt together into a bowl. Cut in shortening until mixture resembles cornmeal. Combine beaten egg and milk and mix into dry ingredients until just combined. 5. Remove peaches from oven and quickly drop dough by large spoonfuls over surface. Sprinkle with remaining 2 tablespoons sugar. Return to the oven for 15 to 20 minutes, until top is firm and golden brown

Sally, this is the recipe I use for pie crust and cobbler crust. It is easy and always turns out good. Never Fail Flaky pie crust 2 c. flour , 1 T. milk 1 t. salt , 1/4 c. boiling water 3/4 c. crisco (I use butter flavor crisco) Blend flour, salt and crisco together with pastry blender. Add milk and water and roll in ball. Divide in half and roll out between two sheets of wax paper and ease into two pie pans. If making cobbler I freeze one ball in the freezer until needed and roll the other out to put on the top of the fruit. For the cobbler, peal and slice 4 c. ripe peaches add 3/4 c. sugar and 2 T. flour Put in 8X8 pan and cover with crust. Bake at 350 for 45 min. You can weave top in strips or top with whole crust. I usually sprinkle the top with cinnamon sugar. You can put a crust on the bottom and one on the top if you want. If you like the fruit mixture thicker add a little more flour. Hope this helps and sorry I have been so slow responding. I have been at the dentist today!

Okay, the maple syrup isn't moldy. Yippee! Monster puppy is being a dream. Have the extra large crate from our beloved GSD, 'Kota, who went to the Rainbow Bridge in June. It was totally cleaned and bought an new pillow for it but Sig isn't interested. This is a 96.4 lb. GS pup that was never allowed to be a puppy - no toys, no treats and rough handling. He has no bad habits, but really stresses out out times. Does love little bits of my cooking, though, if offered. ;) Now on to the yummy Maple Cream Fudge.