HOW TO PEEL A PEACH WITH A KNIFE RECIPES

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Steps:

• Place enough feed to cover the bottom of your fermenter bucket; a good 4-5 inches should suffice.
• Add your sugar and fill the fermenter halfway with boiling water. Mix the sugar until it is dissolved.
• Fill the rest with warm water until you get to 6.5 gal of mash. There should be at least about 3″ space left in the fermenter.
• Add the yeast after it has cooled down to about 75 or 80 degrees Fahrenheit.
• Cover the fermenter using the lid and wait for 5-6 days.
• Run it at 150-160 proof.
• Filter the mash before distillation. This removes sediments to get a clear spirit.
• Distill the concoction, and you’re good to go!