Ham's Peach Dessert
Ingredients:
1 cup flour
1 cup sweetened condensed milk
1/2 cup margarine
1/4 cup lemon juice
1 cup pecans
2 cups "Ham Peaches
12 ounces cool whip
3 Teaspoons of cinnamon

Directions:
Melt margarine. Add margarine to flour and pecans; stir until well blended. Press flour mixture into the botton of a 13.9 inch pan. Bake at 350 degrees for 15 minutes. Let cool. Combine milk, lemon juice, cool whip and peaches in a large bowl. Stir until well blended and spread over cooled crust. Add cinnamon. Chill and serve!
Source: Ham Orchard
 

Easy Cobbler
Ingredients:
2 cup sugar
3/4 cup milk
1 stick margarine
1 dash of salt
1 1/2 tsp. baking powder
3 cups "Ham's Peaches or Blackberries
1 cup flour

Directions:
Put 1 cup sugar over cut up "Ham Peaches or Blackberries" and set aside. Melt margarine in 9x11 baking pan. Mix 1 cup sugar and dry ingredients. Add milk and pour over melted margarine. Place peaches on top of batter - do not stir. Bake 1 hr. at 350 degrees.
Source: Ham Orchard
 

Peach Melba Sundae Shake
Ingredients:
2 Tablespoons sugar
3/4 cup milk
2/3 cups "Ham Raspberries"
1 large "Ham Peach" (peeled and sliced
Garnishes (mint sprigs;
2 cups "Hams Peach Ice Cream
raspberries; peach slices)

Directions:
Combine "Ham's Raspberries" and sugar in blender. Process until smooth. Set aside in a dish. Combine peaches and milk in blender and process until smooth. Add 2 cups "Ham's Peach Ice Cream" and process until smooth (pause once to scrape sides). Spoon about 2 tablespoons of the "Ham's Raspberry" mixture into the bottom of two 16 oz. glasses and add peach mixture. Top with a scoop of ice cream and drizzle remaining raspberry mixture over the top. Garnish if desired.
Source: Ham Orchard

Peach Butter (sugar free)
Ingredients:
2 quarts very ripe peaches, peeled, pitted & chopped
3 cups apple cider
1 cup white grape juice (concentrated-simmered down from 2 cups)
2 tablespoons lemon juice
1/4 to 1/2 teaspoon almond extract (optional)

Directions:
Place all ingredients (except almond extract) in large non-aluminum kettle. Cook over low heat until thick, stirring frequently & skimming if necessary. When suitable thickness, then taste. Add extract if desired. Pour into sterile 1/2 pt. or pint jars, cap with sterile lids. Process in boiling water bath for 15 minutes after water returns to boiling. Makes 6-7 cups.
Source: Hill Country Fruit Council

Peach-Filled Kolaches
Dough Ingredients:
2 cups milk
1 (1/4 ounce) package active dry yeast
1/2 cup lukewarm water (110F to 115F)
1/2 cup unsalted water
2 large eggs
2 teaspoons salt
8 1/2 cups all purpose flour

Peach Filling Ingredients:
2 cups pitted, chopped peaches
1 cup good quality peach jam

Streusel Topping Ingredients:
1/2 cup all purpose flour
1/2 cup sugar
3 tablespoons chilled butter, cut into small pieces

Directions for the dough:
Warm the milk in a medium saucepan set over medium heat. Heat just until it starts to steam and a skin is formed - do not simmer or boil. Take off the heat and allow to cool slightly - to about 110F - 115F. Dissolve the yeast in the water. Let it sit until it is foamy. Melt the butter in the microwave. Let it cool for 5 minutes.
In a large bowl, whisk together the sugar, eggs, salt and melted butter. Add the cooled milk and the yeast mixture. Add in the flour, 2 cups at a time, making sure not to overwork the dough. Keep adding flour until it is fully incorporated. The dough should be sticky, moist and light. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and set in a draft-free place and allow to rise until doubled, 1 to 2 hours. Punch down the dough, recover, and refrigerate the dough for at least 4 hours or overnight. Preheat the oven to 375F. Grease a 12x17 inch baking sheet. With lightly oiled fingers, shape dough into balls - about 2 1/2 inches in diameter. Arrange the balls on the baking sheet - 3 across and 6 down.

Mix together the peaches and peach jam. Use your thumb to make and indentation in each ball. Fill each indentation with the peach mixture. Cover the tray with a clean tea towel and allow to rise until doubled, about 1 hour. Meanwhile, to make the topping, use your hands, a food processor or a pastry cutter to mix the topping ingredients until crumbly. Scatter the topping over the kolaches right before they go into the oven.  Bake the kolaches until lightly browned - about 25 to 30 minutes. Cool the kolaches for at least 20 minutes. Serve warm or at room temperature. Makes 16 to 18 buns.
Source: "The Pastry Queen" by Rebecca Rather
 

Peach Melba Pancakes
Ingredients:
1 bag (16 oz.) frozen H-E-B sliced peaches
1/4 cup Hill Country Fare Brown Sugar
1 teaspoon Hill Country Fare Cinnamon
2 Tablespoons H-E-B Butter
1 cup Hill Country Fare Complete Pancake and Waffle Mix
1 aerosol can Hill Country Fare Real Dairy Whip

Directions:
Combine the peaches, brown sugar, 1/2 teaspoon cinnamon (save rest for batter) and butter in a microwave safe bowl, cover with plastic wrap and microwave on High power for 6 minutes and stir. Set the mixture aside to cool. Add the remaining 1/2 teaspoon cinnamon to the pancake mix and prepare the pancakes according to package directions for 4 to 6 pancakes. Serve 2 pancakes topped with the peach topping and a squirt of whipped cream and enjoy.
Source: H.E.B.

Fuzzy Navel Smoothie
Ingredients:
1/2 cups H-E-B Frozen Mandarin Orange Slices
1/2 cups H-E-B Frozen Peach Slices
1 container (6 oz.) H-E-B Peach Yogurt
1 cup H-E-B Mandarin Orange Sparkling Water
1 cup H-E-B Creamy Creations® Orange Sherbet

Directions:
Combine frozen fruits, peach yogurt, mandarin sparkling water and orange sherbet in a blender or food processor bowl. Blend mixture until smooth. Pour into 4 tall glasses and enjoy.
Source: H.E.B.
 

Texas Hill Country Peach Bread
Ingredients:
3 cups peaches, sliced
6 T. sugar
2 cups flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1-1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup pecans, chopped
1 t. vanilla

Directions:
Blend peaches and 6 T. sugar in blender until pureed (2 1/4 cups).  Combine flour, baking powder, soda, salt, and cinnamon; set aside.  Combine 1 1/2 cups sugar and shortening, creaming well.  Add eggs and mix.  Add peaches and dry ingredients, mixing until ingredients are moistened.  Stir in nuts and vanilla.  Spoon batter into well-greased and floured 9x5x3-inch loaf pans.  Bake at 325 degrees for 40 to 50 minutes or until they test done.  Cool 10 minutes on a rack before removing from pan.  Cool completely. Yield: 2 loaves
Source www.inmamaskitchen.com
 

Peach Raspberry Pie
Ingredients:
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar. Bake 45 minutes in the preheated oven, until crust is golden brown.
Source: Stonewall Peaches

Peach Blueberry Muffins
Ingredients:
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
3 eggs
1 cup milk
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners. In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Source: Stonewall Peaches
 

Jo Nell's Peach Preserves
Ingredients:
8 cups ripe peaches, peeled, pitted and sliced (about 4 pounds)
2 tablespoons fresh lemon juice
3-ounce package of powdered pectin
7 cups sugar
1/4 teaspoon almond extract (optional)

Directions:
Combine peaches, lemon juice and pectin in a large pot or Dutch oven. Bring to a rolling boil, stirring gently. Add sugar and return to rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any foam. Stir in almond extract at this point, if desired. Pour into hot jars, leaving 1/4-inch head-space. Adjust caps and process
Source: www.texascooking.com
 

Peach Custard Pie
Ingredients:
1 9-inch unbaked pie shell
4 large or 5 small very ripe peaches, peeled and sliced
5 tablespoons flour, divided
3 tablespoons brown sugar, packed
1-1/2 cups evaporated milk
1 egg, slightly beaten
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Directions:
Preheat oven to 425°F.  Mix 3 tablespoons of the flour and all the brown sugar. Sprinkle in the bottom of the pie shell. Arrange the sliced peaches on top of the flour/sugar mixture. Combine the milk and egg, and pour over the peaches. Combine the remaining 2 tablespoons flour, white sugar, cinnamon and nutmeg, and sprinkle evenly over the peaches and milk mixture. Bake for 50 minutes or until a knife inserted in the middle of the pie comes out clean.
Source: www.texascooking.com
 

Peach Praline Pie
Ingredients:
4 cups ripe peach slices
2 tablespoons plus 1 teaspoon all-purpose flour
2/3 cup sugar
1 teaspoon fresh lemon juice
9-inch unbaked pie shell
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
3 tablespoons cold butter
1/2 cup chopped pecans

Directions:
Preheat oven to 425°F. Prepare the praline topping by combining the brown sugar and 1/4 cup flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell. Combine the sliced peaches, 2 tablespoons flour, 2/3 cup sugar and lemon juice, and pour into pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches. Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

Note: Good peaches contain lots of juice, so a deep-dish pie pan is good for this recipe. If you don't have one, just make sure the pastry edges are crimped well and have a standing rim.
Source: www.texascooking.com
 

Habanero-Peach Glazed Ham
Ingredients:
5-7 pound smoked, fully-cooked ham half
whole cloves
10-ounce jar of Habanero Peach preserves
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves

Directions:
Preheat oven to 325°F. Remove skin from ham. Score fat on ham in a diamond design, and stud with whole cloves. Combine preserves, lemon juice, cinnamon and cloves in a saucepan. Bring to a boil over medium heat, stirring occasionally. Set aside. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, for 1-1/2 to 2 hours or until thermometer reads 140°F (18 to 24 minutes per pound); baste every 15 to 20 minutes with the sauce. Serves 8 to 10 people with leftovers.
Source: www.texascooking.com
 

Peach Ice Cream
Ingredients:
5 cups ripe peaches, peeled and chopped
6 eggs, lightly beaten, at room temperature
2-1/2 cups sugar
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
dash of salt
4 cups whole milk
3 cups heavy cream (whipping cream)

Directions:
In a blender, purée the 3 cups of peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside. In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.

In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled. Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturer's directions. Allow ice cream to ripen for at least an hour. Makes about 3-1/2 quarts.
Source: www.texascooking.com
 

Spiced Peaches
Ingredients:
32-ounce can peach halves, undrained
1/2 teaspoon cinnamon
1/2 cup brandy
4 whole cloves

Directions:
Combine all ingredients in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute. Remove cloves before serving. Makes about 6 servings.
Source: www.texascooking.com
 

Peach Salsa
Ingredients:
1 cup fresh Texas peaches, diced
3 tablespoons red bell pepper, diced
2 tablespoons sweet onion, diced
1 teaspoon minced serrano pepper
1 tablespoon chopped cilantro
1 lime

Directions:
Mix all ingredients except lime together. When you're ready to serve, squeeze the juice of lime over the fruit mixture and toss well. Makes about 1 1/4 cups.
Source: Blue Mesa Grill in Dallas/ Fort Worth, as found on www.picktexas.com.
 

Peach Upside-Down Cake
Ingredients:
1/2 cup butter
1 cup brown sugar
1 box yellow cake mix plus ingredients called for
3 cups sliced peaches
Whipped topping

Directions:
Preheat oven to 350 F. Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine. Mix cake as directed, using juice from peaches in place of water. Arrange peaches on top of sugar mixture, and spread batter over fruit. Bake for 45 to 50 minutes, until cake tests done with a toothpick. Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down. Serve warm or cool with whipped topping or ice cream. Makes 12 to 16 servings.
Source: Sharien Strange
 

Peach Chicken Curry
Ingredients:
1/2 cup sliced onion
1 medium sweet red pepper, julienned to 1/4" strips
2 Tbsp. vegetable oil
1 1/2 lbs. skinless, boneless chicken breast, cut into 1/2" strips
2 Tbsp. curry powder
2 tsp. fresh ginger, minced
1 large garlic clove, minced
1 small jalapeño pepper, diced small (optional)
1/2 tsp. salt, or more to taste
1/4 tsp. cayenne pepper
2 cups peeled and diced firm peaches, about 6 small or 4 medium peaches
1 cup coconut milk*
1 Tbsp. chopped fresh cilantro leaves
1 Tbsp. fresh lime juice (about one small lime)
Hot cooked rice

Directions:
In a large skillet over medium heat, saute onion and red pepper in oil for 3-4 minutes, or until onion is translucent and pepper is tender. Add the chicken breast strips, curry powder, ginger, garlic, jalapeños, cayenne and salt. Cook, stirring occasionally, for 5 minutes. Stir in the peaches, coconut milk and cilantro; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes, or until chicken is cooked through. Stir in lime-juice. Serve over cooked rice.
Note: Do not confuse coconut milk with cream of coconut, which is a thick sweet liquid used in making cocktails. Coconut milk is found in the Asian section of your grocery store.
Source: FBG Culinary Arts

Watermelon Lemonade

Ingredients:
32 ounces watermelon chunks -- seeded
2 ounces sugar
8 ounces lemon juice
2 quarts water

Directions:
1.  In a blender add watermelon and sugar and blend into a puree. 2.  Transfer to a large pitcher and add lemon juice. 3.  Then add water to your level of tartness. 4.  Pour over Ice and garnish with a sprig of mint and a thin lemon wedge.

Wood Grilled Pork Tenderloin with Peach Barbeque Sauce

Ingredients:
FOR THE SAUCE
8 ounces smoked bacon, diced
(one ham hock may be substituted)
1 large onion (smoked or grilled), coarsely chopped
4 cloves garlic (smoked or grilled), chopped
3 large peaches (fresh or dried), coarsely chopped
2 each arbol chiles, stem removed
1 tablespoon cracked black pepper
2 tablespoons Worcestershire sauce
2 cups orange juice (fresh)
2 cups ketchup
6 dashes Tabasco sauce
2 each lemons, juiced
2 teaspoons kosher salt

FOR THE PORK
8 pieces pork tenderloin (about 8 ounces each), trimmed
3 ounces olive oil
2 tablespoons cracked black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic

Directions:
FOR THE SAUCE
1.  In a small sauce pot add bacon and start cooking on medium heat until crisp then add onions and garlic and sauté until translucent. 2. Add peaches, arbol chilies and continue to cook until chilies start to toast. Then add crack black pepper and deglaze with Worcestershire sauce and orange juice.  3. Reduce orange juice until it starts to thicken. Then add ketchup and reduce to low heat. Continue cooking for about 15 minutes. 4. Season with Tabasco sauce, lemon juice and salt. 5. Strain Barbeque Sauce and set aside.

FOR THE PORK TENDERLOINS
1.  On a medium sheet pan, rub tenderloins with  olive oil and season with cracked black pepper, kosher salt and  granulated garlic. 2.  Grill over an open flame or on a char broiler until desired temperature is reached.
(Medium rare is best).
 
SERVING INSTRUCTIONS
1. Serve sliced with the bourbon creamed corn and finish with the peach barbeque sauce.
2. Garnish with crispy fried onions.