See our NEW Website for more info!


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.


Apple Varieties Available

  • closed for the 2019 season

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Please check out our NEW website and blog to stay informed on Lapacek's Orchard.

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

Be sure to subscribe to our new You Tube Channel - "Cider After Dark"!

Sunday, November 24, 2013

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. 

Thursday, November 21, 2013

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!

IMG_3408What does the Fox Say?  - I’m heading to Lapacek’s Orchard of course!

IMG_3494Burlap wreaths, wreath stands, quilted goods…

IMG_3415adorable onesies!

IMG_3420eye masks



What does the Giraffe say?  …I LOVE the Hoedown!


Chicken wire frame and utensil necklaces

IMG_3444Holiday signs

IMG_3447Yes – the infamous upcylced felt wool sweater mittens!

IMG_3405Lots of NEW Hearts for Susie Heart Earrings – A Portion of the proceeds goes to the American Heart Association!

IMG_3450Ornaments…ornaments and more ornaments!


Beautiful hand crafted cutting boards

IMG_3468Pillowcases with pockets and a worry doll!

 IMG_3472Wood turned bowls and home accessories

IMG_3473Olive Forks with an Attitude


Holiday hair accessories

IMG_3483Felted wool slippers

IMG_3486Adorable skirts for your little ones


IMG_3488Dolls and aprons


IMG_3440Alpaca products – scarves, yarn, felted soap, roving, socks, blanket and more!

IMG_3504Card/picture holders

IMG_3508Bottle openers, quilts, cake stands, and ornaments

IMG_3511holiday décor

IMG_3513Baskets, bags, bookmarkers, signsIMG_3526Turkey’s!

IMG_3529Paper crafts – great stocking stuffers!

IMG_3533Christmas trees, cards, jewelry, hair accessories…

IMG_3535Lanyards and key fobs – ‘Made by Ilyana; 7 years old and full of crafts!"’

IMG_3536Hair bows

IMG_3539Rulers – by the foot –

IMG_3543Crocheted hatsIMG_3547home décor

IMG_3551Terrariums!IMG_3554Wool felted ornaments

IMG_3563Ornaments from ‘Cedi & Moose’ – mostly Moose (aka Capri)

IMG_3565Chalkboard bottomed wine glasses


Upcycled sweaters, scarves, arm warmers and hats!IMG_3492

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…

Sunday, November 17, 2013

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.

Saturday, November 16, 2013

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!

Wednesday, November 13, 2013

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!newglarusI was excited to come home today to a box containing a six pack of the Apple Ale!  Unfortunately I still had a lot of running to do with my girls so I had to wait a bit until I was able to give it a try.998571_10153466436675543_1970627207_n

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.

Sunday, November 10, 2013

Butterscotch Apples


Butterscotch Apples

6 baking apples

1/3 Cup light cream

1/3 Cup dark corn syrup

1/3 C chopped pecans


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.

Friday, November 8, 2013

Caramel Apple Cheesecake Pie

When I made a caramel apple cheesecake a few years ago, I was smitten. I decided to tweak the original recipe into a pie version for the orchard's pie contest. Although I actually prefer the cheesecake version, the pie is still a tasty treat. Check out my blog Nonesuch Exists for the cheesecake version.

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."

Caramel Apple Cheesecake Pie
Use your favorite pie crust (You only need one crust)
3/4 cups + 2 Tbsp. sugar
1/4 cup light sour cream
1 1/2 Tbsp. all-purpose flour
1/2 tsp. cinnamon
3/4 tsp. vanilla
1/8 tsp. nutmeg
12 oz. cream cheese, softened
2 large eggs
2/3 cup sugar
1/4 cup + 2 Tbsp. water
1 tsp. lemon juice
2 Tbsp. butter
1/4 cup half-and-half
3 1/2 cups thinly sliced peeled apple
1/4 tsp. nutmeg
1/4 cup flour
1/2 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 vanilla bean (use the seeds scraped from it)
4 Tbsp. butter 

Preheat oven to 400ºF. Line a large pie plate with the crust, and crimp the edges. Place a sheet of buttered aluminum foil in the pan, and fill with pie beans. Bake 25 minutes, checking after 15 and 20 minutes to make sure the crust isn't browning too much. Remove from oven, and reduce oven to 300ºF.

Combine cheesecake ingredients, except for the eggs, together in a food processor until smooth. Add eggs, one at a time, and process until blended. Pour cheesecake into pie crust.

Bake for 50 minutes or until cheesecake center barely moves when the pan is touched. (Check at 40 minutes.) Remove from the oven, and cool on a wire rack to room temperature. (Your cheesecake will likely deflate some,which is a good thing, so you have room for your apple topping.) Cover, and chill at least 8 hours.

To prepare streusel topping, combine all ingredients in a baking dish. Bake at 350ºF for 20 to 30 minutes until slightly crunchy, stirring every 10 minutes. (The streusel will harden more as it cools.) Set aside to cool. This can be prepared a day ahead, and kept covered on the counter until it is used.

To prepare topping, combine sugar, water and lemon juice in a small saucepan. Cook on medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden without stirring. Remove from heat. Add butter, and gently stir until butter melts. Stir in half-and-half. Cool slightly.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan, and saute 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Pour apple mixture on top of cooled cheesecake. Top with streusel topping.
Thursday, November 7, 2013

Apple Cider Caramels

If you have a candy thermometer and some apple cider, these caramels from Brown-Eyed Baker are worth your time.

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
4 cups apple cider
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.

Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides. In a small bowl, stir together the salt and cinnamon.

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.

Sunday, November 3, 2013

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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