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Sunday: 10am - 5pm

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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!

Apple Varieties Available

  • Bonnie's Best - low
  • Braeburn - low
  • Cameo - low (super small crop this year)
  • Cortland
  • Crimson Crisp
  • Empire
  • Fireside
  • Fuji
  • Gala - low
  • Golden Delicious
  • Granny Smith - low
  • Haralson
  • Honeygold
  • Idared
  • Jonagold
  • Jonathan
  • Keepsake
  • Macoun - low
  • McIntosh
  • Melrose
  • Northern Spy
  • Red Delicious
  • Regent
  • Shizuka
  • Smokehouse - low
  • Sno
  • Snow Sweet
  • Spartan
  • Stayman
  • Sweet 16

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Where Can you Find Us?

August Hours
Tues - Sat: 9am - 6pm
Sun: 10am - 5pm

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, August 23, 2009

Sunday Recipe – Great Apple Dessert

I made this last week and it was yummy!

This recipe is from the Wisconsin Apple Grower Association Cookbook.

Great Apple Dessert

Mary Biddick, Fennimore

2002 Finalist

1 yellow cake mix (18-1/2 ounces)

1/3 cup soft margarine

1 egg

1/4 cup packed brown sugar

2 T cornstarch

1 cup water

1 T. lemon juice

4 cups chopped apples

Topping:

1/2 cup packed brown sugar

1/2 cup chopped nuts

1 tsp cinnamon

1 cup sour cream

1 egg

1 tsp. vanilla

Mix cake mix, margarine and egg, pat into greased 9x13 pan.

In saucepan mix sugar and cornstarch, stir in water, lemon juice and apples. Simmer for 5 minutes. Pour into pan over cake mix.

Mix brown sugar, nuts and cinnamon. Crumble over apples. Combine sour cream, egg and vanilla and pour over top. Bake at 350-degrees for 40-50 minutes. Refrigerate.

Yield: 12 – 15 servings

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