Peach Brandy - cooking recipe

Ingredients

2 lb. dried peaches
4 qt. boiling water
2 lb. sugar
2 lb. raisins
2 oranges, sliced
2 lemons
1 pkg. dry yeast
2 oz. instant coffee (Maxwell House preferred)
2 1/2 c. boiling water
3 c. sugar
fifth of good brandy (your choice)
1 vanilla bean, cut in half, then quartered
3 c. Kahlua (homemade or commercially bought)
3 c. Sicilian Gold almond-flavored liqueur
2 c. crushed ice
1 c. cream (half and half)
2 cans evaporated milk, mixed with 3 cans water and heated to hot or 4 c. whole milk, heated to hot
1/4 c. Hershey's instant cocoa or 1/4 c. Hershey's cocoa syrup
1 c. miniature marshmallows
4 to 6 heaping tsp. sugar
6 to 8 ears husked corn or number you desire to serve
butter
salt
pepper

Preparation

Open the shucks of corn carefully and leave the husks (green part) attached.
Remove all of the corn silk with your hands, then remove the remaining silk with a vegetable brush.
Wash the corn and shucks with water.
Do not dry.
Pull the shucks back up around the ear of each corn cob and twist the top ends to hold in place.