½ tsp. Fruit Fresh ¼ tsp. salt 1 Tbsp. lemon juice Peel peaches. Pit, slice; then measure 1 quart. Combine sugar, tapioca, Fruit Fresh and salt. Add to sliced peaches along with the lemon juice and mix well. Let stand 15 minutes. To bake pie: Prepare pastry for a 9-inch pie. Roll both crusts thin. Cut slits in top crust. Put peach mixture into pastry lined pan. Dot filling with 1 Tbsp. butter. Place top crust over filling. Seal crust edges together. Bake at 350 for at least 60 minutes; maybe 15 more minutes.
South Dakota Beekeepers Association Honey Contest: First Place: Mataya Miller, Sioux Falls, SD Honey Vanilla Ice Cream with Honey Fudge Topping
Ice Cream: 4 eggs 1 ½ Tbsp. vanilla 1 c. + ½ c. heavy cream (divided) ½ c. milk ½ c. honey ¼ c. real maple syrup Beat eggs and vanilla together until frothy. Set aside. Mix together 1 cup cream, milk, honey and maple syrup until it reaches about 110 degrees. Take about a cup of the warm milk mixture and slowly beat it into the egg mixture. Then slowly poor the egg mixture back into the saucepan of hot milk while constantly whisking. Cook for another 5 minutes over low heat while constantly whisking. Mixture should begin to thicken a little. Remove from heat, mix in remaining ½ cup of cream and place into freezer for about 2
hours or until it’s as cold as it can be without freezing. Place in ice cream maker and
according to manufacturer’s directio
ns. Honey Fudge Topping: ¾ c. water ½ c. cocoa 3 Tbsp. real maple syrup ½ c. honey ½ Tbsp. vanilla Dash of salt Mix all ingredients in a saucepan over low heat until thickened into syrup. Serve over ice cream.
Second Place: Debra Carter, Sioux Falls, SD
Peanut Butter n’ Honey Fruit Dip
1 c. creamy peanut butter