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HOURS

Tuesday - Saturday: 9am - 6pm
Sunday: 10am to 5pm
Monday: Closed

PLEASE HELP RECYCLE!

Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.

Thanks!

Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Honeycrisp Applesauce
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread
  • Spiced Cider Syrup

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Where Can you Find Us?

We are NOT a pick-your-own apple orchard. We are open for the 2017 season:
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Sunday, March 22, 2009

Sunday Recipe - Cranberry-Appe Salad AND Egg-cellent Apple Salad

I had a request last week from someone on my Quiltsy Team (on etsy), QuiltingGranny, for an apple salad recipe. I'm going to give you TWO this week because they are both just so different.

Here's the recipe that can be found in Apple-tizing Recipe's but I'm 90% sure there will be more of these in the next cookbook edition.

CRANBERRY-APPLE SALAD
by Iva Donahoe

1pkg. lemon Jello
1 c. hot water
2 c. cranberries
3 apples (chopped or ground)
2 oranges
1 c. sugar

Mix Jello with hot water. Add rest of ingredients. Mold.
--------------------

And for the next recipe. I took this recipe from the Wisconsin Apple Grower's Association Cookbook. We will have a limited supply of these for sale in our apple store this fall. (This one has LOTS more recipe's for Apple Salad's!)

Egg-cellent Apple Salad
by Mary Jean Hlavac, McFarland, 2001 Finalist

3 small Wisconsin apples, chopped
6 hard-cooked eggs, chopped
1 - 8 oz. can pineapple tidbit, drained
3/4 c. chopped celery
1/2 c. cheddar cheese diced
1/3 cup pecan pieces
* lettuce leaves
*2 apples for slicing

DRESSING - In a small sauce pan stir together:
1 egg
3 T. lime juice
1 t. celery salt
1/4 t. paprika
3/4 c. yogurt

Blend over medium heat, stirring constantly, just until sauce begins to simmer. Remove from heat. Cool slightly. Blend in 3/4 cup yogurt. Cover and chill before tossing.
Yield: 6 servings
*Original Recipe*

Enjoy the recipes for this week!

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