You're so lucky! SINFULLY SCRUMPTIOUS ICE CREAM 4 cups + 3/4 cup heavy cream 3/4 cup milk 1 1/2 cups sugar 1/2 tsp salt 8 egg yoks, well bezten 4 cups mashed peaches or stawberries (I've used frozen) Scald the 3/4 cup cream with the milk in the top of a double boiler over direct heat. Add the sugar & salt. Pour a small amount of the milk mixture into the beaten yolks. Add the yolks to the milk mixture & over simmering water cook until thickened to a custard consistency (coating the back of a spoon.) Remove from the heat & cool. Mix the mashed fruit with the remaining 4 cups cream. Blend into the cooled custard. If using a manual freezer, fill container 3/4 full. Pack ice & rock salt around the edges, using 3 parts ice to 1 part salt. When the crank gets too hard to turn & the ingredients have solidified to a soft ice cream stage, remove the dasher & pack down the ice cream. Repack fresh ice & salt around the sides, wrap in burlap or newspaper & let stand 1 hour. Freeze in paper cartons. For an electric ice cream freezer, follow the manufacturer's directions.~~ TOO EASY PEACH COBBLER (serves 6) 6 medium peaches, peeled & sliced 5 slices white bread, crusts removed 1 to 1 1/2 cups sugar 2 TBL flour 1 egg 1/2 cup butter, melted Place peaches in an 8" square baking dish coated w/Pam. Cut each slice of bread into 5 long strips & palce evenly over fruit. In a bowl, combine sugar, flour, egg & melted butter. Pour over fruit & bread. Bake in a preheated 350° for 35 minutes or until golden brown. (Butter & sugar caramelize over bread strips & you won't know it's bread.)~~Food for Thought BUTTERMILK PEACH PIE Pie crusts for 2 crust 9" pie 1 cup sugar 2 TBL flour 2 eggs 1/3 cup buttermilk 2 TBL butter, mleted 1 tsp vanilla 3 cups peaches, peeled, sliced, fresh or frozen Prepare pie crusts using a 9" deep dish pie plate. Combine sugar & flour in a large bowl; mix well. Stir in eggs, buttermilk, butter & vanilla. Add peaches, stirring well. Cover top of pie with remaining pie crust, fold edges under & flute (cut a few vent holes in top.)** Bake in a preheated 400° oven for 15 minutes. Reduce heat to 350° & bake an additional 45-50 minutes or until crust is browned.~~And Roses for the Table **Can also cut the top crust into 1/2" wide strips & make a lattice design on the top of the pie.

Indeed you would want them topped with whipped cream!! (Of course that would probably defeat the whole purpose of Omega oils but what the heck!!..........)And put some on the Chocolate Mousse Pie too-maybe tweak the recipe and add some walnuts to the filling!! LOL RL`

Sounds yummy! Mom's in charge of the Pumpkin Cheesecake though! I may save to make later and use butternut squash and my hommade pumpkin butter. Deanna

IRISH CREAM CHEESECAKE 6 whole graham crackers 1/4 cup melted butter 24 oz cream cheese, softened 7 TBL sugar 1 TBL flour 2 eggs 6 TBL sour cream 1/3 cup Baileys Irish Cream 2 tsp vanilla 1/2 cup whipping cream 9 oz semisweet chocolate, chopped Chocolate curls, optional Process graham crackers in food processor until finely ground. Ad butter; process until mixed. Press over bottom of 9" springform pan. Bake in a preheated 350° oven for 8 minutes or until golden brown. Cool on wire rack. Beat cream cheese & sugar in mixing bowl until smooth. Beat in flour & eggs 1 at a time. Blend in sour cream, Irish Cream & vanilla. Pour over crust. Bake at 350° for 10 minutes. Reduce oven temperature to 250°. Bake 40 minutes longer. Turn off oven. Let cheesecake stand in closed oven for 1 hour. Loosen cheesecake from side of pan; do not remove pan. Chill overnight. Bring cream to a simmer in heavy saucepan. Add semisweet chocolate. Heat over low heat until melted & smooth, stirring constantly. Cool to lukewarm. Place cake on rack placed on baking sheet. Remove side of pan. Pour chocolate glaze over top; spread over top & side with spatula. Chill until set. Remove to serving plat. Top w/chocolate curls, if using.~~