Recipes from the Orchard

From 2012 to present day apple recipes have been handed out at the apple sale. Enjoy all of these recipes from the past years!

Baked Apple Butter (2012)

From Sonja Arduser
(UPDATED April, 2021: Our amount of cloves is incorrect! Our apologies! It should only be 1 1/2 tsp. ground cloves.)

baked-apple-butter PRINTABLE DOWNLOAD

Apx 12 pounds of apples from the orchard

Cut apple meat from core, do not peel, cover with water

Cook gently till tender – somewhat falling apart

Puree with a stick blender

Add to each cup of pulp ½ cup sugar (I try to use less depending on sweetness)

• 1 ½ to 2 tsp orange rind
• 3 tsp cinnamon
• 1 ½ tsp ground cloves
• ½ tsp allspice
• ½ tsp ginger

Pour gently into a large foil pan on a cookie sheet most of the pulp

Place in 300-degree oven (I use a crock pot) stirring every 15 minutes till thicken

Add rest of pulp

Continue with stirring

When puree has reached your desired thickness put into sterile jars

Store in cool dark place

Berry Jam (2012)

From Sonja Arduser

berry-jam PRINTABLE DOWNLOAD

• 4 cups of berries (can be rasberries, apricots, blueberries, etc.)
• 3 cups sugar (I try to use less depending on the sweetness)

Allow to sit overnight to juice. Add water if needed.

Stir and cook over low heat until sugar is dissolved

Simmer and stir very frequently from the bottom of the pot

Do not allow to stick

Cook until a small amount dropped on a plate will stay in place

Pack hot In hot sterilized jars

Fruit pie (2013)

From Sonja Arduser

fruit-pie PRINTABLE DOWNLOAD

Make pie crust for a two crust pie

Filling

Combine and cook in a saucepan

• 4 to 5 cups cooked apples from the orchard
• 1 cup water
• 1 ½ cups sugar (you may need less)
• 4 Tbsp cornstarch
• Pinch salt
• ¼ to ½ tsp cinnamon
• 4 tbsp butter

Simmer till soft

Pour into bottom pastry crust

Add top crust with small holes, bake 35 to 45 minutes until done at 425 degrees

Remember to place foil on bottom of your oven or on the baking sheet which the pie is baking on. Otherwise there will be a mess.

Kolache (2014)

From La Vonne Rhyneer

Kolache PRINTABLE DOWNLOAD (2 pages)

• 1 tbsp sugar
• 2 pkgs yeast
• ½ cup warm water
• Combine like making yeast bread
• 2 cups milk – heated
• ½ cup plus 2 tbsp melted butter

Add to milk

Cool milk and add the following:

• 2tsp salt
• 2 beaten egg yolks
• ½ cup sugar

Stir this mixture into 3 cups of flour

Knead in rest to flour, a total of 6 ¼ cups

The dough should aquire a sheen if kneaded correctly

Cover with cloth and place in a warm area to rise. It should double in bulk, APX 45 min.

Divide into egg size portions. Rolling in hand let rise 15 min.

Make a firm deep indentation in each roll

Add the filling to each indentation making sure it will not spill out during baking.

Brush with melted butter

Sprinkle with popsika over filling

Allow to rise again doubling in bulk.

Bake till golden brown 20 to 40 min. in 375 oven

Remove and brush with melted butter

Allow to cool

Place on wire rack

3 to 4 dozen

Filling – Apricot, apple, prune, raisin, etc.

• 1 ½ cups dried fruit
• ½ cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla

Add enough water to 1 inch over fruit

Bring to boil

Simmer 35 to 45 minutes until mush

Cool

Popsika

• ½ cup sugar
• ¼ cup flour
• 1 tsp cinnamon
• 2 tbsp melted butter

Mix well and use

Or

• 1 24 oz. cottage cheese
• 1 cup sugar
• ½ tsp almond extract
• 3 beaten egg yolks
• 1 tsp vanilla

Mix well and use

From progressive farmer – December 1963

French Custard Apple Pie (2015)

From: Cuisine Holiday Baking – 2011 and 2012

frnch-custard-apple-pie PRINTABLE DOWNLOAD

Crust

Pillsbury store bought crust

Pre-bake as for a one crust pie

Apple filling

• 2 tbsp unsalted butter
• 2 pounds baking apples – peeled, cored, thinly sliced
• 2 tbsp sugar – I may use more after tasting apple
• 1 tbsp dark rum – I use flavoring

Melt butter in large saute pan over med heat, Add apples, sugar and sauté until soft

Stir in rum. Spread over bottom of baked pie crust

Custard

• 4 eggs
• 1 cup heavy cream
• ½ cup sugar
• 2 tsp vanilla
• 1/8 tsp nutmeg

Whisk together all ingredients. Pour over apple filling

Topping

• 1 cup sliced almonds
• 1/3 cup sugar
• 1 cube butter

Melt butter, add almonds and sugar

Mix well. Sprinkle over top of custard

Bake at 325 to 350 for one hour till custard is almost set

Cool before slicing

Serve with whipped cream

Yummy!

Fruit Crisp (2015)

From Sonja Arduser

fruit-crisp PRINTABLE DOWNLOAD

Topping

• 1 cup flour
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 8 tbsp softened butter cut into 8 parts

Place all dry ingredients in gallon Ziploc bag

Shake well

Add butter chunks evenly distributed into dry ingredients. Close well

Mush dry ingredients and butter until well mixed

I usually make 4 times one topping recipe and keep in the refrigerator for later use

Fruit layer

Combine in casserole dish

• 6 cups fruit (I use rhubarb, blueberries, apples, whatever looks good – Your imagination is the limit!)
• 1 to 2 cups brown sugar
• ½ cup to 1 cup granulated sugar (I try to use less sugar depending on sweetness)
• 1 to 2 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 1 tsp grated orange peel

Allow to sit for 1 hour plus

Bake at 350 degrees for 35 to 45 minutes

Place ½ of the topping on fruit

Cook 15 minutes

Add rest of topping and finish baking

Serve with ice cream

Rhubarb Bread Pudding (2016)

Gotta Girls – Bev Smith

rhubarb-bread-pudding PRINTABLE DOWNLOAD

• 8 slices bread, toasted
• 1 ½ cup wh cream – heavy
• ¼ cup butter
• 6 eggs, slightly beaten
• 1 ½ c sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 cups diced rhubarb
• ½ cup brown sugar – optional

Cut bread in half and into cubes and place in buttered 1 ½ qt. baking dish.

Scald milk, add butter, and stir until melted. Pour over toast cubes.

Allow to stand 15 minutes. Combine eggs, sugar, cinnamon, salt & rhubarb. Stir into bread mixture, sprinkle top with brown sugar.

Bake at 300 for 45-50 minutes. Serve warm with ½ & ½ or ice cream.

Serves 6 – 8

Dutch Apple Cake with Caramel Glaze (2016)

dutch-apple-cake (2 PAGES) PRINTABLE DOWNLOAD

Prep: 40 minutes Bake: 1 hour Oven: 325 F

16 servings

• 7 apples
• 3 cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 tsp salt
• ½ tsp freshly grated nutmeg
• 3 eggs
• ½ cup vegetable oil
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 ½ tsp vanilla
• 1 1/4 cup chopped pecans
• 1 recipe caramel glaze

1. Preheat oven to 325 F. Butter and flour a 13x9x2 inch. Baking pan; set aside. Peel apples, quarter, core, and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple)
2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg; set aside.
3. In a very large mixing bowl whisk eggs to combine. Whisk in oil, sugars and vanilla until well blend. Fold apples and pecans into batter (batter will be thick and just coat apples). Turn into prepared pan, spreading to edges of pan.
4. Bake about 1 hr. or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool on a wire rack while preparing glaze

Spoon Caramel Glaze

In a medium skillet melt 6 tbsp unsalted butter. Add 1/3 cup packed brown sugar, 1/3 cup packed light brown sugar, ½ cup whipping cream, and a pinch of salt.

Cook and stir until blended over medium low heat for 2 minutes.

Increase heat and boil 2 minutes or until dime size bubbles cover the surface of the glaze.

Remove from heat and cool slightly until glaze begins to thicken, about 5 minutes.

Spoon over cake.

Per serving: 568 calories, 35 g fat, 61 mg chol, 256 mg sodium, 62 g carbs, 2 g fiber, 5 g protein

Applesauce Bunt Cake (2017)

applesauce-bundt PRINTABLE DOWNLOAD

Heat oven to 350 F

Grease and flour cake pan

Whisk together:

• 3 cups flour
• 2 tsp baking soda
• 1 tsp salt
• ½ tsp nutmeg

Cream:

• 2 sticks softened butter
• 2 cups sugar
• 1/4 cup honey
• (3) 2 eggs is better

Alternately Blend:

Dry ingredients

2 cups apple sauce ( I have used homemade apple butter – yum)

Bake about 55 minutes or until toothpick comes out clean

Cool 30 minutes in pan

Serve with fresh whipped cream

Recipe from Cuisine Mag. October 2016

Dark Chocolate Crab Apple Cake (2017)

drkchoc-crabapple-cake PRINTABLE DOWNLOAD

1 (6 cup) Bundt cake pan – greased and floured

Heat oven to 325

Cream 2 cups sugar with

2 sticks unsalted softened butter

Add 3 large eggs

Combine dry ingredients in separate bowl

• 2 ½ cups flour
• 3 tbsp dark cocoa powder
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp allspice

Add dry + moist ingredients to creamed mixture

• 1 tbsp vanilla extract
• 2 cups crab apples -> cored –> roughly chopped
• ½ cup water

Bake 1 hour -> test for doneness, toothpick should come out clean

Let cool in pan 10 min. Serve with fresh whipped cream

Recipe published in ADN Oct 9 2016 By Kim Sunee

Apple Loaf (2018)

apple-loaf PRINTABLE DOWNLOAD (2 pages)

Makes 2 loaves

• 1 tbsp yeast
• ¾ cup whipping cream
• 2 eggs
• 2 tsp sugar
• 1 tsp ground cardamom
• 3 cups flour
• 1 ¾ cube frozen butter

Filling

• 2 lbs apples or combination of apples and cherries
• 1 leomon, juice
• ¾ cup sugar
• 1 tsp ground cardamom
• ½ tsp nutmeg
• ½ tsp cinnamon
• 3 ½ tbsp butter
• ¼ cup cream cheese whipped to soften

Bushing and Garnish

• 1 egg
• Powdered sugar or whipped cream cheese

Instructions for loaves

Combine yeast, heated lukewarm milk. Stir until dissolves. Mix all ingredients in dough except butter. Knead until smooth. Cover and rise 1 hour our double. Place dough on floured surface and roll out into a large thin square. Using a cheese grater, grate a cube of frozen butter. Fold in thirds + roll out into a large thin square. Repeat two more times. Cut dough in half and place on parchment lined baking sheets. Place filing down middle and cut sides as shown ->

Place every other strip to weave like a braid. Let rise 30 minutes. Preheat oven to 350 F. Brush with whisked egg.  Bake for 30 – 40 minutes. Let cool and dust or pipee whipped cream cheese.

Filling can be made ahead of time

Peel or not and cut apples in thin slices. Or make sure all cherries are pitted. Coat and cook with lemon juice, sugar, and spices. Add small amount of water as cooking if needed. Cook till apples soften. Combine with whipped cream cheese after cooled.

This filling can also be used as a ice cream topping.

Can also whip and sweeten whip cream and serve on puff pastry serving.

Delicious!

Spiced Apple Butter (2019)

spiced-apple-butter PRINTABLE DOWNLOAD

Store apple butter in an airtight container for 1 week in the refrigerator, of freeze for up to 3 months.

Makes about 3 cups

Total time: 2 hours

Combine:

• 3 lbs granny smith apples, peeled, cored, and cubed (9 cups)
• 2 cups apple cider
• 1 cup granulated sugar
• ½ cup packed dark brown sugar
• ¼ cup cider vinegar
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• ¼ tsp ground ginger
• ¼ tsp freshly grated nutmeg
• 1/8 tsp ground cloves

Tie in cheesecloth:

• 2 sprigs fresh thyme
• 1 dried bay leaf

Combine apples, cider, granulated sugar, brown sugar, vinegar, cinnamon, salt, ginger, nutmeg, and cloves in a large pot

Tie thyme and bay leaf in cheesecloth and add to pot. Bring apple mixture to a boil over high heat; reduce heat to medium-low and simmer, partially covered, until apples are very tender and start to fall apart, about 30 minutes. Set aside herb sachet. Puree apples in pot using a handheld blender until smooth, then return sachet to pot.

Simmer apple butter just until it holds its form when stirred or spread, 1 ½ – 1 ¾ hours, stirring frequently. Discard herb sachet let apple butter cool to room temperature,  then transfer to containers to chill or freeze.

Apple Upside-Down Cake (2020/2021)

apple-upsidedown-cake PRINTABLE DOWNLOAD

Yield: 1 9” cake

A deliciously sweet way to show off autumn’s most brilliant fruit, this cake is best served warm with ice cream or whipped cream.

Topping

• 2 large baked apples (about 12 ounces before peeling)
• ¼ cup unsalted butter
• ¾ cup packed light brown sugar
• 2 tablespoons boiled cider
• ¼ teaspoon ground cinnamon
• ½ cup light corn syrup

Cake

• ¾ cup vegetable oil
• 1 cup packed brown sugar
• 2 tablespoons boiled cider
• 2 large eggs
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 ¾ cups King Arthur Unbleached All-Purpose Flour
• 1 ¼ cups peeled, finely chopped apple
• ¾ cup chopped pecans or walnuts (optional)

Preheat the oven to o350 F. Lightly grease a 9” round cake pan that’s at least 2” deep. Line the bottom with parchment and grease the parchment.

For the topping: Slice the top, including the stem, off one of the apples (this piece should be about 1 ½ inches thick) and set it in the center of the prepared pan, stem side down. Peel and slice the remaining apples into 1/4 “ wedges. Overlap the wedges in a ring around the top of the apple. In a small saucepan, melt the butter, brown sugar, boiled cider, cinnamon, and corn syrup together. Stir until the sugar is dissolved. Pour ½ cup of the syrup into the prepared pan, and set the rest aside.

For the cake: In a large mixing bowl, beat the oil, brown sugar, boiled cider, eggs, spices and salt together until well combined. Mix the baking soda into the flour and stir into the batter. Mix in the chopped apples and nuts(if using), scraping the sides and bottom of the bowl to be sure everything is incorporated. Pour the batter over the apples in the pan, and bake for 50 to 55 minutes or until a cake tester inserted near the center comes out clean. Remove from the oven and run a thin spatula or table knife around the edge of the cake to loosen it. Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan and spread it over the cake. Heat the reserved topping to serve. If the butter starts to separate, add 1 teaspoon of water at a time, stirring until the sauce comes together. Serve the cake warm with the extra sauce.

Black Currant and Vanilla Cream Tart (2024)

{This recipe was submitted by Jean Ayers with the Fruit Growers Association. The recipe was originally created in Great Britain, so note the American adjustments.}

• 200 grams plain (all-purpose) flour (7 oz or 1.6 cups)
• 50 grams ground almonds (1/2 cup)
• 125 grams butter cut into cubes (8 TBSP)
• 50 grams golden caster sugar, or white super fine (2 oz or 4 ½ TBSP)
• 1 egg separated

• 2 egg yolks
• 4 tbsp golden caster sugar, or white super fine
• 1 tbsp corn flour (cornstarch)
• 1 tsp vanilla extract
• 300 ml double cream (½ pt or 1 cup heavy whipping cream)
• 225 grams black currants (8 oz or 1.5 cups)

• 12 x 35cm (5″ x14″) loose bottom oblong tart tin (or 9″ x 9″pan)
• baking parchment or grease-proof paper
• baking beans or pie weights

1. Sift the flour into a mixing bowl and stir in the ground almonds. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
2. Add the egg yolk and 2 tbsp water and mix to form a dough. Add a little more water if required. Cover and let rest in a cool place for 30 minutes.
3. Roll out the dough and line a tart tin or pan. (See tips below). Prick the base with a fork and pop in the freezer to chill for 15 minutes. Preheat the oven to 200°C (180°C fan) /gas mark 6 / 400°F.
4. Line the pastry case with greaseproof paper or baking parchment and fill with baking beans. Bake for
 10 minutes. Remove the paper and beans and return to the oven for a further 5 minutes. Remove from the oven and immediately brush the inside of the pastry case with a little beaten egg white. Reduce the oven temperature to 190°C (170°C fan) / gas mark 5.0 / 375°F

1. Whisk the eggs yolks, sugar, corn flour and vanilla extract together, then whisk in the double cream. 
Pour into the baked pastry case.
2. Gently drop most of the blackcurrants into the filling. Bake for 15 minutes then drop the remaining blackcurrants on top and return to the oven and bake for 15 minutes until pale golden and puffy.
3. Allow to cool in the tin then carefully transfer to a serving plate or board to serve.