We canned some in honey and some in a light syrup and we really liked the ones in light syrup for eating and are using the ones in honey to make cobblers with. Worked out really well both ways, but the kids said the honey taste was too strong for them.

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

Lars, thank you for posting your Chocolate Hazelnut Bavarian Creme Pie recipe. Can't wait to try it! Thank you for starting this thread, too. Lots of "to tries" here. Thought I'd put in my humble contribution. Millionaire Pie (From Doris P, in a local cookbook) 1 can sweetened Condensed milk. 1 can (20 oz) crushed pineapple 1 cup coconut flakes 1 cup Marachino cherries, chopped 1 cup pecans, chopped 1/2 cup lemon juice 1 12 oz tub Cool Whip* 2 prepared crusts** Beat condensed milk and lemon juice together. Mix in drained pineapple, coconut, cherries (I like to include a little juice from the cherries to give the pie a pretty pink color) and pecans. Fold in Cool Whip. Pour into crusts. Chill overnight. * I have used the 10 0z size that Cool Whip now comes in successfully. The 2 oz difference doesn't seem to have any effect on the finished product. ** The original recipe called for Graham Cracker crusts, which both I and my family despise. I usually use the "No Roll" pie crust recipe (included below). OR: To make a really 'Over-the-top' (Also called Billionaire Pie in our house) substitute chocolate cookies, such as Pepperidge Farms' Chocolate Chessman, for the graham crackers in a Graham cracker crust. No-Roll Pie Crust (From Mrs. D, in a company cookbook) 1 1/2 Cups flour 1 1/2 Tbsp sugar 1/2 tsp Salt 1/2 Cup salad oil 2 Tbsp cold milk Put flour, sugar and salt in pie pan Whisk oil and milk together (will become slightly thick) Add to dry ingredients in pan. Mix, and pat out to fit pan. Flute edges. Prick well all over. Bake at 350 degrees, about 15 minutes. This is a great (and easy) crust for cream pies. Always crisp and flaky. Rusty

This is the recipe for that peach cobbler. It was the one that my Grandma always used for every fruit, not just peach. It came from her favorite cookbook, a very old Betty Crocker. PEACH COBBLER Filling 1/2 cup sugar 1 tbls cornstarch 1/4 tsp ground cinnamon 4 cups sliced fresh peaches (canned will also work, fresh is best) 1 tsp lemon juice Topping 3 tbls shortening 1 cup flour 1 tbls sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup milk Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and cinnamon in a saucepan. Stir ingredients together, then add peaches and lemon juice. Cook, stirring constantly, until mixture boils and thickens, then cook and stir for one more minute. Pour into an ungreased 2 quart casserole and keep hot in the oven. Combine dry ingredients for topping and cut in shortening. Add milk and stir until well combined, then drop by tablespoons full on top of hot fruit mixture (you should be able to get 6 "drops" of dough) Sprinkle with sugar if desired. Bake until top is golden brown, 25-30 minutes. Serve warm with vanilla or cinnamon ice cream. Serves 6 This is very good warm with vanilla ice cream, but my favorite filling is cherry. Annie