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This really only belongs on my crafty blog but since Diane and I both created a quilt for the contest I thought I’d share it with you all o...
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The 2018 apple season started out with not the best weather – it rained and rained and rained some more. One afternoon on a whim, my mother...
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Our vertical planters all started with this one wall. Jared made it using half logs. Once I looked at it – I realized the same goal could...
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I know that I’ve already sauced and analyzed many of these varieties the first year I did it but I seemed to have lost my notes on them! Oh...
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The Crimson Crisp is another new variety in our shop this year. It seems to me that the majority of the people that sample them end up buyi...
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Next up to talk about it the Fireside. Now, the Fireside’s are big apples and are a bit more tricky to get through my peeler, corer, slicer...
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Applesauce Meringue Cake
Applesauce Meringue Cake
A company treat
1 1/2 C sugar
1/2 C shortening
2 egg yolks
1 1/2 c unsweetened applesauce
2 t soda
3 C flour
1 C chopped nuts
1 t lemon extract
2 egg whites
2/3 C brown sugar
Cream shortening and sugar; add egg yolks and lemon extract. Mix soda with flour and nuts; add to creamed mixture alternately with applesauce. Pour batter into a greased 9x13 pan. Beat egg whites until stiff; gradually beat in brown sugar. Spread meringue over raw cake batter. Bake at 350 degrees, 30-40 minutes or just until cake tests done. Do not overbake.
The Hand Crafted Hoedown–All Set Up
The shop has been officially converted into a Holiday Heaven! Seriously – I can guarantee that you will find one or more, many more, perfect Holiday Gifts for this upcoming season! I really need to get to bed so I’m just going to leave with you with LOTS of pictures of items that are available so you can start strategizing for tomorrow or Saturday NOW!
What does the Giraffe say? …I LOVE the Hoedown!
Chicken wire frame and utensil necklaces
Beautiful hand crafted cutting boards
Holiday hair accessories
Hats…Stained Glass…
AND this is not all! These are just a FEW examples of all the amazing things we have all in one apple shop! Stop by tomorrow from 9 to 6 or Saturday from 9 to 5! Oh…and of course we’ll have some apple cider donuts – we’re making them fresh early tomorrow morning…
Apple Hermits
Apple Hermits
1/2 C. oleo
1 C. brown sugar
2 eggs
1/2 C. nuts
1 C. raisins
1/2 C. quick rolled oats
1 C. chopped apples
1/2 tsp. cinnamon
3/4 tsp. baking powder
1/4 tsp. soda
1 3/4 T. flour
Pinch of salt
Cream oleo and brown sugar. Add other ingredients and mix well. Drop by teaspoon on cookie sheet. Bake at 325 degrees until nicely brown, 10-12 minutes.
Television Debut
I was up early this morning so I could be at the local Channel 27 WKOW News Station for an interview about next weekends Handcrafted Hoedown for the Holiday’s!
WKOW 27: Madison, WI Breaking News, Weather and Sports
If you missed it – no worries, you can watch it by clicking above.
What an exciting morning!
A New Partnership–New Glarus Brewing Co
It’s official. This 2013 apple season Lapacek’s Orchard has teamed up with New Glarus Brewing Company to provide a portion of the cider they used to press this season’s batch of Apple Ale.
During the season we did two different cider presses for the Brewery – one in early September and another in early October. They used a lot more than just our cider to make the Ale but there is definitely a significant portion of Lapacek’s Apple Cider in this brew! This was a HUGE partnership for us. We were able to pick more apples from our trees than we normally would have since we added an outlet for our produce. A win win, I’d say!
It’s official. The 2013 batch of apple ale is delicious!
I’m not sure if it’s available in the store yet but I’ll be sure to post when we spot it! I’m sure we’ll be drinking more of six of these this season.
Butterscotch Apples
Butterscotch Apples
6 baking apples
1/3 Cup light cream
1/3 Cup dark corn syrup
1/3 C chopped pecans
Sauce:
1 C light cream
1/2 C dark corn syrup
2 T butter
1 t vanilla
Wash and core apples, but do not peel; place in a buttered shallow baking dish. Combine cream, syrup and pecans and fill center of apples. Bake at 350 degrees until tender. Combine sauce ingredients and simmer 20-30 minutes until thickened. Arrange warm apples on a plate with dessert dish of warm sauce in center. Serves 6.
Caramel Apple Cheesecake Pie
Funny story on the streusel topping for this pie: My 2-year-old son helped me top the pie with the streusel. He thought the topping was sausage until he tried a piece. Then his verdict was it was "cookie."
Apple Cider Caramels
These are my first caramels, and I am impressed by how relatively easy they are to make. And they are indeed delicious.
I made a half batch in an 8 1/2 x 4 1/2 bread pan, which gave me a quart jar of caramels.
Apple Cider Caramels
2 tsp. sea salt
1/2 tsp. cinnamon
1/4 cup unsalted butter, cubed
1 cup sugar
1/2 cup light brown sugar
1/3 cup heavy cream
Boil the apple cider in a4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between 1/3-cup and 1/2-cup in volume. This will take at least 30 minutes, and remember cider boils over fairly easily.
Once the cider is reduced, remove it from the heat, and stir in the butter, sugars and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side of the pan, and let it boil until the thermometer reads 252 degrees F, only about 5 minutes or so.
Immediately remove the caramel from heat, add the cinnamon-salt mixture and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.You can speed up the process by placing it in the refrigerator.
Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife coated with non-stick cooking spray, cut the caramel into 1-inch squares. (You may need to re-spray the knife multiple times while cutting.)
Wrap each caramel in a 4-inch square of wax paper, twisting the sides to close. The caramels can be kept in an airtight container at room temperature for up to 2 weeks. Makes 2 quarts of caramels.
Shredded Raw Apple Cake
Shredded Raw Apple Cake
1/2 C. Butter
1 C. sugar
2 T. dry, unsweetened cocoa
2 eggs (beaten)
1 1/2 C. flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 C. water
1 C. peeled, shredded raw apples
Cream together butter, sugar and cocoa. Add eggs. Mix dry ingredients in a small bowl. Add mixture to butter mixture alternately with water, beating after each addition. Fold in shredded apples. Grease and flour an 8x8 inch cake pan. Pour in batter. Bake at 350 degrees for about 45 minutes, until cake bounces back from touch.
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