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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?

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

Saturday, December 24, 2011

We Wish You a Merry Christmas

018I wanted to wish everyone a Merry Christmas before I shut my computer down for the next few days.  My littles are tucked into bed with instructions that Santa won’t come unless they are sleeping.  After the last few days of celebrating they’ve had I can’t believe that they will be up long.017I’m sitting here enjoying a nice hot cup of Friendship Tea as I blog.  I have probably shared this in the past but if you don’t remember – here’s the simple recipe.  (also can make a beautiful last minute gift – just put it in a mason jar with a ribbon tied around the lid…)

Friendship Tea

  • 1 cup Instant Tea
    2 cups Tang
    2 pkgs of presweetened lemonade (if unsweetened add 1 cup of sugar…pink lemonade makes it look even prettier…)
    1 tsp cloves
    1 tsp cinnamon

Mix together and store in covered jar.

Use 1 heaping tsp or more to 1 cup boiling water

Friendship Tea has become a ‘comfort’ drink for me.  It reminds me of childhood – being warm and snuggly, under a blanket and enjoying a good book.

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We still have a few Christmas celebrations left but so far things are going nice and smoothly (knock on wood).

019We’ve had too many Christmas’s that the girls have laid on my lap and let me open their presents from Santa for them because they were just too sick.  Really, really hoping and praying that they wake up super excited tomorrow morning!   They are at such a wonderful age for all the Christmas magic of the season…except Pip – but she really does enjoy eating the wrapping paper! 

The other day I got really nostalgic about some of the 022movies I used to watch at Christmas time when I was a kid.  They included The Muppet Christmas Carol, One Magic Christmas, and The Night They Saved Christmas.  I decided to order them so that I could have my kids have the same memories of them as me.  (I have now added Elf and Bad Santa to those favorites…but don’t worry, I won’t let the girls watch Bad Santa for a long while). 

I never expected the movies to arrive before Christmas since I asked for the ‘Free Shipping’ method.  But, much to my surprise – two of the movies arrived today!  It was a Christmas Miracle :)  Jared and I are watching the Muppets tonight and I’m sure I’ll be watching it again with the girls tomorrow night while Papa is at the Packer Game with Uncle Brian. 

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Pip still only has her one tooth…but she’s been such a happy adorable baby.  Also – so tolerant of the crazy schedule and rocked to sleep naps in the car seat.  We are so blessed to have these wonderful babes. 404904_10151060428120543_726195542_22019986_1463799184_nI won’t leave you in suspense too long – I’ll be blogging more about this next week.  I’ll leave you with yes – that’s a bedazzled beer bottle full of High Life AND a caterpillar/pumpkin teeth beer bottle full of High Life.  AND yes – it is for one of our Christmas celebrations…

And with that – Merry Christmas to everyone!  I’m signing off the computer for a day or so and just taking the time to enjoy my family and this wonderful holiday!

019

See how to make your very own felt stockings HERE!

Monday, December 19, 2011

Vanilla Pear Jam

Jam, in my mind, is a summer creation. I associate the sticky process of making jam with fresh berries, but that's not always the case. Frozen berries can make excellent jam. And jam is not reserved just for berries.

I certainly broadened my jam repertoire this summer with new creations involving tomatoes, basil and ground cherries (not all in the same jam). This fall, I fell in love with my cranberry jam creation. And a surplus of pears led to my latest jam, Vanilla Pear Jam.

This jam retains the distinct texture of the pears and combines their sweetness with flecks of vanilla. This jam was an experiment for me with whole vanilla beans, which might become a staple in my kitchen. There's something satisfying about using ingredients in their purest form.


Vanilla Pear Jam
8 cups chopped pears
4 cups sugar
2 vanilla beans

Chop the pears into fairly uniform pieces, removing the cores but leaving the skins intact. Split vanilla beans down the center, and scrape out the tiny seeds. Combine pears and sugar in a large, heavy-duty pot. Add both the vanilla bean shells and the seeds. Cook over medium heat, stirring often, until the pears are soft enough to mash with the back of a spoon.

Remove pears from heat, and remove the vanilla bean shells. Puree the pear mixture in a food processor or blender to reach desired texture. A potato masher may also be used.

Return the pear mixture to the pot, and continue to cook over medium heat until the pears are fairly thick (approximately 20 minutes). Remember, the jam will thicken slightly once you remove it from the heat. There are various ways to test jam, such as a plate method or spoon test. The nice thing about jam is that even if it's thicker or thinner than intended, it still tastes delicious.

Ladle jam into sterilized jars, leaving 1/4-inch headspace. Cover with sterilized lids and bands. Process in a hot water bath 10 minutes. Cool completely. Check to ensure each jar is sealed. Any jars that aren't sealed should be refrigerated.

Lesson learned while putting my jars in the basement: dropping jars on a concrete floor may pop the seal. I figured that's better than the jar itself cracking and ruining a jar of jam.

Notes: I used several varieties of pears (Bosc, Red Anjou, Green Anjou and Bartlett) for my jam, but one would also work. This recipe should yield approximately 3 half-pints of jam.

~Kerry Blondheim, Nonesuch exist

Introducing – Kerry Blondheim – Queen of the Kitchen & Guest Blogger

65759_166700246702112_100000864135700_282030_7518930_n I am happy to be introducing you to my cousin (through marriage) – Kerry Blondheim.  I first discovered what an amazing baker/cook/canner (hence – Queen of the Kitchen) she is when I was collecting recipe’s for our cookbook – Farm Fresh Recipes.  She sent me TONS of fantastic recipes that helped fill our cookbook with a great variety.

Recently we were chatting and I asked Kerry to be a guest blogger for the orchard.  She’s going to share with us her recipe’s and experience creating dishes that use anything that we grow at the orchard.  I think you’ll be happy to see the variety she shares with us all!

Before I post her first recipe – here’s some questions she answered for me:

When did you start creating in the kitchen?

I "helped" my mom in the kitchen from an early age. She was wonderful about encouraging my interests without worrying about the messes I'm sure I created. The first cake I made and decorated was an igloo-shaped cake, not a simple sheet cake. I was probably 7 years old at the time.

How did you learn to cook?

My mom encouraged me to follow recipes, and she let me practice making things on my own.That resulted in a few learning experiences, like the time I used granulated sugar to make frosting for my dad's birthday cake. I hadn't realized that confectioner's sugar was powdered sugar. Those type of lessons stick with you.

What is your favorite thing to make?

This is a tough question because I enjoy both cooking and baking. My favorite creations are probably cupcakes and bread. I have a tremendous sweet tooth, and there's something extremely satisfying about making bread that's far more delicious and healthier than most loaves in the store.

What is the biggest lesson you've learned in the kitchen?

In addition to learning about confectioner's sugar, I've had a few other mishaps. I learned to make sure I knew my sugar container from my salt container when I made a very salty blueberry cobbler. And I learned to double check that I added all the ingredients when I made banana bread without flour, of all things. Fortunately, I covered those basic lessons when I was younger than 10, and my family forgave me for all of them.

Do you have any 'tricks' for cooking?

It's not really a trick, but don't be afraid to experiment or go outside your comfort zone whether it's trying a new technique or a food that you don't usually use. The trick I'm working on mastering now is learning how to bake and cook with a 390694_10151029488805437_507870436_21977992_1509346619_n3-month old!

Who is your favorite 'taste tester'?

My husband David is the only captive audience I have as a taste tester, so he wins this category. I've taken things into work as well and shared with other family members, but David is the one who tries everything. He's a really good sport, probably because there's more treats like Tequila Sunrise Cupcakes than soups where I sneak in ingredients he thinks he doesn't like, such as squash.

What do you do with all that food!?

Most of my breads go into the freezer until we're able to get to them. Treats with shorter shelf lives like cupcakes or the pumpkin flan that's baking right now become our treats for the week or get shared with others. And the fullness of our freezer is really what inspired me to start canning, which has become another hobby. This summer, fall and winter, we've canned 287 3/4 pints. That's a record I'm going to attempt to break next year! A lot of our canned goods become Christmas presents for co-workers and family members. I'd love to start selling some of my canned goods, breads or cupcakes, but I'm not there ... yet.

Anything else you'd like to share with my readers about your kitchen life feel free to include!

I use my blog as my virtual recipe box, so I can find favorite recipes and share recipes with others. You can follow my kitchen adventures online at www.nonesuchexists.blogspot.com.

385025_10150396525322622_507467621_8277176_1687114329_n

  Kerry, my cousin David, and their son, AJ

Stay tuned for the first recipe Kerry’s sharing with us:  Vanilla Pear Jam

I’m crossing my fingers that Kerry’s going to find a jar to share with me ;)

Sunday, December 18, 2011

Saucesational – An Experiment in Applesauce - Cameo


Before I get into my analysis on Cameo Applesauce, I hope you take a little time (less than a minute) to see my video on our suction peeler/corer/slicers.  You’ll quickly see that they work fantastically and are so easy to use my 3 year old can do it!

Okay – now onto the Cameo’s!  Cameo’s are a newer variety to the orchard and so far our customers have been extremely happy with them.
002I’m happy to say - I really liked the cameo’s as a sauce apple.  They were smooth, sweet but with a slight tang.  I really liked this one – the flavor stayed with me after I ate it.  It was quite pleasant.  (sorry no post-cooked picture…)

Past apple tests:

Tuesday, December 13, 2011

Last Minute Gifts - Book Wreaths – Yup, I’m Teaching a Class

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Join me TONIGHT at The Glitter Workshop (6138 Mineral Point Road, Madison WI) from 4 until 7 to create your very own (or that perfect gift for the someone you haven’t figured out yet…) book wreath!  

All you need is YOURSELF!  I have books (edges pre-dyed or charred), wreath bases and hot glue!  Yup – you get to enjoy one of my favorite tools in crafting – hot glue!

Wreaths will start at $12/wreath depending on what size you want to do.  The one I’m holding in the picture is a $12 size. 

These are seriously a fantastic piece of art you can display in your home year round!  I sold quite a few last holiday season and I have heard that they are still enjoying them to this day.  To make things even better – they’re super easy to make!

Monday, December 5, 2011

Saucesational – An Experiment in Applesauce: Braeburn

018
Our Braeburns are still nice and crisp.  Without a doubt a good keeper. 
It was time for me to put the Braeburn to the test.  I peeled, cored and sliced the apples up and put them in the slow cooker.  They cooked up pretty decently.  I wasn’t a big fan of the sauce flavor (even though I do like to eat them fresh).  The sauce was sweet with maybe a tanginess to it – but I’m not exactly sure how to word the flavor exactly.  It was definitely not my favorite of the sauces…

Past apple tests:

Friday, December 2, 2011

Craftacular 2011! Sneak Peak - KimsCraftyApple

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As many of you know – once apple season slows down – crafting season begins for me!  One of the big things that I do in December is the Craftacular in Madison.  The show is actually going to be tomorrow, December 3rd from 10-5 at the East Side Club.  I hope you stop by if you have a chance or are in the area.

Also – the apple store itself will be open tomorrow from 9 to 12.  If you need cider, apples, honey, canned goods, etc, feel free to stop on in.

Here’s some links to ‘sneak peaks’ I’ve given about vendors you’ll see there:

If you’re just tuning in here are previous Craftacular Posts:

Now, I’m going to talk a little about what I’m offering and how I altered my display a bit.

One thing that is going to be different this year is that I won’t have a lot of quilts, bags, or aprons.  If there was anything that you wanted to look at please let me know now and I’ll be sure to pack it along.

373995_10150986805395543_726195542_21770550_837001002_nOne of the new things I’m offering this year are tutu’s.  I made both my girls one for their Halloween costume and I loved them so much I had to make more for you all to pick from!  Not only are there fantastic tutu’s but there is also a good selection of ‘Magic Apple Wands’, funky headbands, and fun hair pins.375186_10150986800040543_726195542_21770510_1046662013_n  If any of you remember my display from previous years it was all just brown wood.  Well, earlier this week I decided to modify it a bit – I spray painted the earring racks and other display items with chalkboard paint.  I tried to spray paint a few of my apple crates white but that really didn’t work so I had to go to brush painting white.  I think the white will really help you see into the crates at what’s displayed inside.  Overall – I’m really happy with the new look and can’t wait to see what you all think tomorrow!380856_10150986801620543_726195542_21770526_1578608781_n Capri dancing around in the rainbow tutu.386444_10150986800905543_726195542_21770518_10489102_nAnother new item I have this year are hand-dyed t-shirt rosette head bands.  Of course, I had to get some fun manikin heads to put them on!  390436_10150986799095543_726195542_21770499_856992438_nHere is  a close-up of my earring racks.  I organized my earrings this year by price and then wrote with a chalk pen next to them how much they are.  This will hopefully ease your ability to shop for the perfect pair! 385925_10150986803475543_726195542_21770545_368070806_n Every time I tried a different tutu on Capri she would come up with a new dance move!  It’s amazing what those little circles of tulle will do to your child!

 

I will also be having a few ‘craftacular’ specials on earrings and ornaments so be sure to stop by my booth!  Hope to see many of you at the show tomorrow!

holidaycraft

Tuesday, November 29, 2011

Happy 5th Birthday Mercedi Rose

WOW!  My daughter, Cedi turned FIVE today!  I can’t believe that she’s already FIVE!  Before I get into all saga of all the adventures she had for her birthday I thought we’d take a look back at some photo’s…

Click HERE to read the story of Mercedi Rose’s Birth.Mercedi_021_thumb_thumb[1]Cedi – right before I went to the hospital.215605_8578405542_726195542_411676_2147_nNovember 29th, 5:30pm Mercedi Rose Lapacek was born weighing in at 6lbs 13 oz and measuring 20-inches long.

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photo by Friends in Photography

Mercedi Rose – 5 years old (well…almost 5 in this photo…)

042_thumb_thumb[1]Cedi and Me on her 3rd Birthday.020[4]    Me and Cedi on her 4th Birthday. 020-1Me and Cedi on her 5th birthday.

We are so blessed to have Mercedi.  She is a wonderful little, pistol of a girl.  I’m pretty sure she got her stubbornness from her papa ;).  She’s a smart little girl that likes everything just perfect (and I know she didn’t get that from me!).  I love seeing the excitement when she discovers something new that she can do and the things she imagines up for her and Capri to pretend never cease to amaze me.  She’s an absolute sweet heart to Persimoni and calls her ‘Bibble’.  Monkey bars are no obstacle for this girl.  She came home with bleeding blisters on her hands once she learned she could do them and we had to keep her off for a few days.  As soon as her hands slightly started to heal – she was back up there.  I could go on and on but really – she’s truly a magical little girl.

Now…enough gushing about Cedi – what did we do to celebrate her birthday!?

We did so much for Cedi’s birthday that I’ll just give you some sneak peaks at it tonight and I’ll show more pictures later.  It was lots of fun but I think next year – we’re going to go to a movie and have a quiet birthday.  I may have planned TOO much fun into a few days…

Cedi’s birthday celebration all started on Thanksgiving at my parents.  She had cake and opened some presents from her grandparents and Uncle Brian.  On Sunday night, we headed over to Frank’s parents for a celebration there as well!018-1Yesterday, I took Cedi to get her ears pierced.  She did really good – no tears, no whimpers – just a brave little girl.  We then came home and had cake with some friends and opened her presents from us and her sisters.  It was a very nice night and probably would have been fine to end it there. 

But…I didn’t.004Cedi had her first day as a 5 year old 4K-er this morning.001I brought her birthday treat in towards the end of the day so the kids could take their caramel apples home with them to enjoy.017 Then, it was off to Cedi’s (and Capri and Pip’s) first visit to Chuck E Cheese.  They had lots of fun with their daycare friends! 019Our next stop was at The Glitter Workshop for the Tuesday Make ‘n’ Take Night of decorating Christmas Cookies!030Both of the girls (and me) had LOTS of fun with this adventure!  It was great that all the hard work was done for us and we could just have fun with the decorating.

And to end the night we headed to the Melting Pot for some chocolate fondue dessert.  Whew…what a birthday!

Now, I have to remember – a movie and cake will be just fine for Birthday 6! 

Monday, November 28, 2011

Sauce-Sational: An Experiment in Applesauce – Golden Delicious

321 My favorite thing I ever read on how to describe the Golden Delicious was, “NOT a Red Delicious.”  I think a lot of people tend to group Golden Delicious with the Red and don’t give them the chance they deserve.  Golden Delicious are sweet, juicy and crisp.  They are great for fresh eating and for pies.  They tend to hold their shape when cooked. 
These are a really good apple and we still have plenty.  Either stop in on Saturday’s from 9 until Noon or give us a call to schedule a pick up time.323
I was not disappointed with my Golden Delicious Sauce.  It had a great sweet flavor with just a touch of tart.  They held their shape pretty well – they look pretty mushed down but I cooked them for a good 4 hours in my crock pot so they should be!  Definitely a decent apple for sauce.

Past apple tests:

Thursday, November 24, 2011

thankful

Happy Thanksgiving to everyone!  We wanted to wish you all a safe and joyous day with family and friends!

In honor of Thanksgiving this year I went around and asked the family to let me know what they were thankful for this year.  Here’s what I was told:

 

Pip: “Wha”

Capri: “Mommy & Pops, Shaun, play set, friends, sisters, blocks, teeth, hair, and eyes"

Mercedi: “Mommy & Daddy, food & my friends & my kitties & my dogs & my sisters & my new playground & Shaun.”

Jared: “I am thankful for a good apple season, great family and stuff.”

Frank:  “Good health, a successful harvest and gracious customers.”

Diane: “Our wonderful family and the amazing customers who made this another great season.”

Me (Kim):  Wow – when I have to think back about what I’m thankful for this year…my list gets pretty long.

I’m thankful for my amazing husband who is so understanding, loving and supportive in everything I do.

I’m thankful for Mercedi who surprises and amazes me everyday with what she absorbs, learns, remembers, and achieves.

I’m thankful for my sweet Capri who has the tenderness heart and kindest smile and amazing imagination.

I’m thankful for my beautiful, healthy, happy new baby Persimoni.  Her joy and beauty brightens my every day.

I’m thankful for all the family and friends who have supported us through a new baby this year AND through another successful apple season.  We could never accomplish what we do without them.

I’m thankful for all the apple lovers out there – if it weren’t for you all, our lives would be completely different.

 

Happy Thanksgiving everyone!  I hope you take some time to look back and reflect on all you have to be thankful for this past year.  My list could go on and on…but I need to get to my mom’s to see family and munch on some delicious food!

Wednesday, November 23, 2011

Thanksgiving Feast: Baked Buttercup Squash and Apples

Baked Buttercup Squash and Apples

Sun Prairie Farmer’s Market

 

1 small buttercup squash, sliced

2 apples, peeled and sliced

1/4 c. butter

1/2 c. brown sugar

1 T. flour

1 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

 

Place squash and apples in flat baking dish.  Blend other ingredients together and sprinkle over apples and squashed.  Cover with foil and bake at 350-degrees for 50 minutes.  Uncover the last few minutes to brown. 

Tuesday, November 22, 2011

Thanksgiving Feast: Scalloped Apples

I think this recipe could fall in the ‘dessert’ or ‘appetizer’ category.  Definitely something fun to munch on as we watch the Packer’s kick some butt!

Scalloped Apples

Karma Lapacek

 

6 medium apples

1/4 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. nutmeg

1 T. lemon juice

1/4 c. water

3/4 c. brown sugar

1/4 c. flour

1/3 c. butter

Preheat oven to 400-degrees.  Pare, core and slice apples.  Place in buttered shallow casserole dish.  Combine spices, lemon juice and water.  Pour over apples.  Work sugar, flour and butter together until crumb-like consistency.  Sprinkle over apples.  Bake at 400-degrees for 30 minutes.

 

FINAL WEEK HOURS ***EXTENDED***!
Tues, Nov 22nd - Wed, Nov 23rd: Noon to 6pm

Saturdays – 9 to NOON

I'm also going to continue to post great recipe's for your Thanksgiving meal on my blog for the rest of the days leading up to Thanksgiving so be sure to keep an eye on it!

Monday, November 21, 2011

Thanksgiving Feast: Quick Apple Dumplings

This yummy recipe would be great either as an appetizer OR as an additional dessert!

Quick Apple Dumplings

Kathryn Lapacek

 

2 large apples, peel, core & cut each apple into 8 wedges

2 tubes crescent rolls, divided into 16 crescents

1/2 c. butter

1 c. sugar

1 tsp. cinnamon

1 can Mountain Dew

 

Wrap 1 apple wedge in each crescent, beginning at the narrow end.  Place in a 9 x 13 pan.  Melt butter, add sugar and cinnamon, stir well.   Pour over dumplings in pan.  Pour soda over top.  Bake 45 minutes at 350-degrees.

 

NOTE: Serve warm or cold, with or without whipped cream or ice cream.

 

FINAL WEEK HOURS ***EXTENDED***!
Mon, Nov 21st - Wed, Nov 23rd: Noon to 6pm

Saturdays – 9 to NOON

I'm also going to continue to post great recipe's for your Thanksgiving meal on my blog for the rest of the days leading up to Thanksgiving so be sure to keep an eye on it!

Sunday, November 20, 2011

Thankgiving Feast using Produce from Lapacek’s Orchard

Happy Sunday everyone!   Here are some fabulous recipes you can add to your Thanksgiving menu if you want!  AND I have bolded all the ingredients that you can find at Lapacek's Orchard during our Extended Hours for our last week open of the 2011 Apple Season. 


A Thankgiving Feast using Produce from Lapacek’s Orchard


I’m going to assume you all know how to cook the main portion of your Thankgiving Feast – the Turkey so I’m going to just give you some appetizer, side dish, dessert and drink ideas to help create a meal to remember!   All of these great recipes can be found in our Farm Fresh Recipe Cookbook - stop by the store to get your own copy or you can purchase it from my etsy shop HERE


Appetizers
Pumpkin Cheese Ball
Betsy Meeuwsen


1 (8 oz) pkg. cream cheese, softened
½ c. pureed pumpkin
1 (8-oz) can crushed pineapple, well-drained
2 c. shredded sharp cheddar cheese
1 pkg. (2 ½ oz) dried beef, finely chopped
1 T. finely chopped onion
celery leaves
crackers and/or raw veggies
In a mixing bowl, beat cream cheese, pumpkin and pineapple.  Stir in cheddar cheese, beef and onion.  Shape into a ball; place on a serving platter.  Score sides with a knife to resemble a pumpkin and add celery leaves for as tem.  Serve with crackers and/or raw veggies.


Apple Raisin Loaves
Linda Finn
3 eggs
1 ½ c. vegetable oil
1 ½ c. sugar
1 tsp. vanilla
3 ½ c. flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. cloves
2/3 c. chopped nuts
2/3 c. raisins
2 c. chopped, un-pared apples
Beat eggs, oil, sugar and vanilla.  Add dry ingredients alternately with nuts, raisins and apples.  Stir until mixed, do not over beat.  Pour batter into greased loaf pans.  Bake at 350-degrees for 55-60 minutes. 

Side Dish
Maple Roasted Acorn Squash
Kerry Blondheim

6 acorn squash (about 1 lb each)
1/3 c. Hedmark’s maple syrup
2 T. extra virgin olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
Cooking spray
Preheat oven to 425-degrees.  Cut squash in half lengthwise.  Discard seeds and membranes.  Cut each half crosswise into 1-inch slices and peel.  Combine syrup, oil, salt and pepper in a large bowl, stirring well.  Add squash and toss to coat.  Place squash in a 13x9 inch baking dish coated with cooking spray.  Bake 25 minutes or until tender, stirring every 10 minutes.  Yields 9 servings. 

Dessert
Kelly’s Favorite Apple Pie
Kim Lapacek

1/3 c. sugar
3 T. flour
½ tsp. cinnamon
¼ tsp. nutmeg
2 T. brown sugar
¼ tsp. allspice
6 c. apples - sliced (recommend our Baker's Mix)
1 pkg. Pillsbury rolled pie crust
1 pinch sugar
1 pinch cinnamon


Mix sugar, flour, cinnamon, nutmeg, brown sugar and allspice together.  Mix in apples until they are evenly covered with dry mixture.  Put the mixture into the Pillsbury crust.  Put second crust on top and pinch sides together.  Cut slits in the top of the pie (I like to make my slits look like a tree).  Sprinkle a pinch of cinnamon and sugar over the top of the crust.  Bake 50 minutes at 425-degrees.  Cover the edges with foil for the last 10 minutes if top browns too quickly.


Hot Drink
Hot Pirate Cider (must be 21 or older to consume)
Jared Lapacek
1 c. Lapacek’s Apple Cider
1 ½ shot Captain Morgan Spiced Rum
1 cinnamon stick
Microwave cider in coffee mug on high for 1 to 2 minutes or until steaming. Add liquor.  Serve with a cinnamon stick.  Enjoy!


FINAL WEEK HOURS ***EXTENDED***!
Sun, Nov 20th - 10am to 5pm
Mon, Nov 21st - Wed, Nov 23rd: Noon to 6pm

I'm also going to continue to post great recipe's for your Thanksgiving meal on my blog for the rest of the days leading up to Thanksgiving so be sure to keep an eye on it!

Hope you all have a wonderful, safe and Happy Thanksgiving if we don't see you at the store before then!

Friday, November 18, 2011

Friday Pin - Handmade

Source: etsy.com via Kim on Pinterest

 

Stop by the orchard today or tomorrow and stock up on Holiday goodies at our 5th Annual Handcrafted Hoedown for the Holidays!

Hand Crafted Hoedown for the Holiday’s - Sneak Peak

Opening at 9am today…

Here’s a sneak peak…

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