Peeling Peaches

If you like to can or freeze peaches, you will want to peel them first. If you have been through this before, you'll know that it is a long process. To save a ton of time, try scalding them just like you would scald tomatoes! The skins will come off without trouble and you will get done much faster!

Fill a pot one-half to two-thirds full of water; bring to a rolling boil. Wash peaches and cut an "x" through the skin in the bottom of each with a paring knife. Drop scored peaches into boiling water for about 30 seconds. Remove peaches and place in a bowl of cold water to stop the cooking process. The skins will slide off easily!

Not-Too-Sweet Frosting

One of the first recipes I asked to copy from my Mother-in-law was for her cake frosting. IT IS NOTHING SHORT OF AWESOME!!! Its just the right combination of fluffy and subtle sweetness and it doesn't use any powdered sugar, so it isn't sickening sweet like butter cream frosting. Many people ask us to bring cakes to get togethers just so they can eat the frosting!

This frosting is there for all of our special events. We use this frosting for nearly every birthday, anniversary and graduation cake we make and it is always a hit! You can also use it as the filling for Devil Dogs which you can make by preparing Devil's Food cake mix and dropping large spoon fulls on a greased and floured cookie sheet. Bake them at 350 for about 11 minutes. Cool. Slather this frosting between 2 of them and enjoy!

ADDITIONAL NOTE- I would say this frosting is fine at room temp for about 5 days, up to two weeks in the fridge, but I prefer not to freeze it if it is to be spread and needs to look pretty. I do love to put it between graham crackers, wrap with plastic wrap and freeze them. It is one of my kids' favorite treats!

Here is the frosting recipe:

1 Cup Milk5 Tablespoons Flour

1/2 Cup Butter (softened)

1/2 Cup Shortening

1 Cup Granulated Sugar

2 teaspoons Vanilla Extract

Whisk flour and milk together in medium saucepan over medium heat until thickened. Pour into shallow dish, cover with plastic wrap and let cool (I put mine in the refrigerator for a couple of hours). Beat butter and shortening together for 4 minutes. Gradually add sugar to the butter mixture. Beat an additional 4 minutes. Slowly add the cooled flour paste to the butter mixture and beat an additional 4 minutes. Add vanilla and beat well.