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Tentatively Opening for the 2017 Season on August 15th.

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
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread (almost gone)
  • Spiced Cider Syrup

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Where Can you Find Us?

CLOSED for the 2016 Apple Season. We will reopen around August 15th, 2017.
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, September 20, 2009

Recipe Sunday – Blueberry-Raspberry Streusel Muffins

I’m so excited to share with you a recipe from our brand new cookbook, ‘Farm Fresh Recipes from Lapacek’s Orchard’ which is available online at my etsy shop or when you come and visit our store.

I chose a recipe with Raspberries as one of the ingredients since our pick your own patch is just thriving right now and all I’ve heard from the pickers is amazement and deliciousness!

Blueberry-Raspberry Streusel Muffins

Diane Lapacek

Topping

1/4 c. all-purpose flour

2 T. butter, softened

2 T. sugar

2 T. finely chopped walnuts, optional

1 tsp. finely grated lemon peel

In a medium bowl, mix together the above ingredients until crumbly. Set aside.

Muffins

2 c. all-purpose flour

2/3 c. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

2 lg. eggs

1/2 c. oil

1 c. buttermilk (or 1 T. of vinegar and then fill the cup with milk)

2 T. grated lemon peel

3/4 c. fresh blueberries

3/4 c. fresh raspberries

Preheat oven to 400-degrees. Line a standard 12-cup muffin tin with paper liners. In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, beat the eggs with the oil. Add the buttermilk and lemon peel and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy, do not over-mix). Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake for about 20 minute, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the tins for 10 minutes, then remove and cool on wire racks.

***Next Cookbook***

We are thinking that our next cookbook is going to be something like ‘From Scratch’. We feel that the art of cooking and baking from scratch has been lost somewhat and we don’t want all those fabulous recipes to get lost along the way. So, give your grandparents, mothers or self a call and send us your favorite recipes that you make ‘from scratch’.

1 comments:

quiltingfrenzy said...

I just had to become a follower of your blog, your receipes always sound so delicious. I need to try the blueberry/raspberry muffins since those two are my husband's favorites.

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