recWe woke up to a frosty morning. This will help to warm your bones after you’ve spent a day out in the cold. (for those 21 and older)

Hot Cinnamon Cider

by Kim Lapacek

1 c. Lapacek’s Apple Cider

1 1/2 shot of Goldschlager

1 cinnamon stick

Heat cider in coffee mug in the microwave on high for 1-2 minutes or until steaming. Add liquor. Serve with a cinnamon stick. Enjoy!

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’.

It's been a busy weekend and Sunday has just begun! Our garage sale ended yesterday and I'm pretty sure all the sellers were pleased with the results. I thought I'd quick hop on here before church and put up the recipe for today: (from the Wisconsin Apple Grower's Association Cookbook)

Apple Salad with Blue Cheese Dressing

Nancy Stulp, Wisconsin Rapids
1993 Finalist

4 cups apples, unpeeled and diced
2-1/2 cups cantaloupe balls (1 small cantaloupe)
2 cups sliced celery
1/2 cup sour cream
1/3 cup mayonnaise
2 ounces blue cheese crumbled
Lettuce leaves

Combine apples, cantaloupe and celery in a large bowl. Combine sour cream, mayonnaise and blue cheese in a small bowl. Add to apple mixture, and toss lightly. Serve on a lettuce leaf. Yield: 8-10 servings.

This sounds yummy to me this morning. From the Wisconsin Apple Grower Association Cookbook:

Easy Waffles

Esther Wrobel, Chaseburg

1995 Finalist

1-1/2 cups flour

3/4 tsp apple pie spice

1 T sugar

2 tsps baking powder

1/4 cup skim milk

2 eggs

3/4 cup grated apples

Beat egg yolks with milk. Fold in grated apples, flour and sugar. Beat egg whites. Fold into batter. Bake in heated waffle iron until crisp. Serve with unsweeted applesauce. 141 calories.

I made this yummy pie last week just before I rejoined Weight Watchers…so good! It comes from the WAGA Cookbook.

Brandied Apple ‘N Cream Cheese Pie

Linda Kolbach, Grafton

2002 Finalist

Pie Crust:

1/2 cup soft butter

1-1/4 cups flour

1/2 cup chopped walnuts

1/2 cup firmly packed brown sugar

1/2 tsp cinnamon

Cream Cheese Layer:

8-ounces cream cheese, softened

1/4 cup sugar

1 egg

1 shot apple brandy (non-alcoholic, use lemon juice)

Apple Filling Layer:

6 apples, peeled, cored, and sliced thin

1 cup water

1 cup sugar

1/2 tsp cinnamon

4 tsp cornstarch

2 shots apple brandy (non-alcoholic, use extra water)

1/4 tsp nutmeg

Preheat oven to 350-degrees. Mix pie curst ingredients together with pastry fork, except for the walnuts. Pat all but ONE cup of this mixture in a Pyrex pie pan [I think a longer dish might work a little better…my pie overflowed quite a bit…] To the reserved pie crust mixture, add the walnuts and set aside. This will be used as the topping to the pie.

Place pie crust in oven and bake for 8 minutes. During this time, blend the above cream cheese filling ingredients with mixer until smooth consistency. When done, place in the partially baked pie crust and return to oven for 15 minutes more.

Next prepare the pie-filling layer. Combine the cornstarch and sugar in a saucepan and then add water. Cook over low heat until it starts to become thickened. Then add the flavorings, brandy and prepared apples. Cook over low heat till apples are glazed and soft, but not mushy. Pour this over the baked cream cheese layer. Top with the remaining pie crust mixture and return to oven for 10 minutes.

Note: This recipe is rich and filling, so do not cut large pieces when serving. Can be served warm or cold.