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HOURS

November:
Wednesday - Friday: Noon - 6pm
Saturday: 9am to 5pm
Sunday: 10am to 5pm
Monday & Tuesday: Closed

Final day of 2017 season - November 22nd from noon to 6pm

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, November 22, 2009

Recipe Sunday – Pumpkin Gingerbread

Later than usual but I didn’t forget.  This looked like a great recipe for the upcoming Thanksgiving Holiday.  Since we will be closed starting Thanksgiving day, Frank and Diane have decided to keep the store open Monday through Wednesday from 12 to 5.  Make sure to stop in to stock up on pie pumpkins since Libbey’s will be running low this year!

Pumpkin Gingerbread

Diane Lapacek

2 1/2 c. all purpose flour

1 c. granulated sugar

3/4 c. wheat germ

1 tsp. ground ginger

1 tsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 c. pumpkin puree

1 (12-oz.) can evaporated milk

5 T. oil

1 lg. egg

Preheat oven to 350-degree.  Lightly grease bottom of 9x5 inch loaf pan.  Combine dry ingredients in large bowl.  Combine pumpkin, evaporated milk, oil and egg in medium bowl; mix well.  Add pumpkin mixture to dry ingredients; stir until moistened.  Pour into prepared pan.  Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

2 comments:

Renee said...

That sounds awesome. I think I will be making up some of that. Also I was wondering if you would be willing to post the recipe that you used for those pumpkin muffins that you sold at the craft sale? They were super yummy.

Kim said...

I would...but they were made by Chris and Lori's Bakehouse in Poynette. (www.chrisandlorisbakehouse.com) We just made the cider donuts and caramel apples and cider...glad you liked them though! I did too :)

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