1. food and drink
2. desserts and baking

Our Favorite Recipes
Apple and Cider Recipes
2. Andrea’s Baked Apples
3. Grandma’s Dutch Apple Torte
4. Awesome Baked Apple or Pear Pancake
5. Curried Butternut Squash and Apple Soup
6. Andrea’s Curried Apple Soup
7. Co-Op Carrot Apple Pie
8. Streussel Spiced Cider Muffins
Applesauce Recipes
9. Mavis’s Applesauce Cake
10. Applesauce Bread Pudding
11. Applesauce Cookies and Glazed Bars
12. Applesauce Frozen Yogurt Pie
13. Applesauce Low Fat Gingerbread & Norwegian Applesauce Breadcrumb Cake
14. French Applesauce and Glazed Apple Tart & Gelled Strawberry Applesauce
Apple Butter Recipes
15. Apple Butter Loaf
16. Apple Butter Spice Cake with Raisins, Walnuts and Caramel
17. Bourbon Apple Butter Pork Ribs
18. Cheddar, Apple Butter & Ham Open-Faced Sandwich & Oatmeal Apple Butter Bars
19. Oatmeal Waffles with Apple Butter and Whipped Cream
Apple Cider Syrup Recipes
20. Apple Cider Syrup Pie
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Apple and Cider Recipes
Andrea’s Baked Apples
Andrea Scott’s adaptation from Nourishing Traditions/Sally Fallon. This is a wonderfully rich and spicy version of a classic way of cooking apples.
½ cup sucanat (barely refined sugar) or 1/3 cup maple syrup
6 tablespoons butter
zest from 2 small (or 1 large) lemon, grated
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ cup raisins
¼ cup chopped or sliced almonds or sunflower seeds
6 large baking apples
Preheat oven to 325F. Cream butter and sucanat. Stir in lemon rind, spices, raisins, and
nuts. Core apples from stem side, leaving apple intact on bottom. Fill each apple with a
spoonful of stuffing. Place apples in buttered baking pan with a little water. Bake until
apples are tender (depending on type of apple, about 1 hour). Serves 6 for dessert or
brunch.
Note: Presentation is more attractive if the top third of the apples is peeled before filling
and baking – however, the finished apple is less juicy and provides less fiber.
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Apple and Cider Recipes
Grandma’s Dutch Apple Torte
Fast, never fail, delicious family “standard!” The crust is like shortbread. This is the
recipe of Cape Cod-er, Barbara Soller, grandma of Champlain Orchard’s owner, Bill
Suhr. Versatile recipe with other fruits, too.
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
nutmeg, several shakes
2 tablespoons sugar
1½ tablespoons butter
1 egg, beaten
1 teaspoon vanilla
milk, about 2 tablespoons
apples – 8-10, enough to mound into 9-inch pie pan
sugar to taste (about ¼ cup)
cinnamon to taste (3 or 4 good shakes)
Preheat oven to 425F. Mix flour, baking powder, salt, nutmeg, and sugar. Cut in butter
with pastry blender. Mix and add the egg, vanilla, and milk. With floured hands, press
dough into lightly buttered pie plate. Toss apples with cinnamon and sugar. Mound
apples into crust. Sprinkle apples and edges of crust with sugar. Dot with butter, bake
for 25 minutes until bottom is golden brown. Cover if top browns too quickly. Cool
slightly. Serve with vanilla ice cream.
Variations: If making a 10-inch torte, double the crust recipe.
Add ground or chopped nuts to dough for added crunch – nice with almonds; substitute
almond extract for vanilla.
Vary seasoning on apples to include choice of cardamom, ginger, lemon zest, other
baking spices.
For Thanksgiving, add cranberries to apple filling.
If using peaches or plums or blueberries, add about a tablespoon of flour or cornstarch
to fruit, and also mix some flour and sugar and spread mixture on top of crust before
filling the pie with fruit. If making blueberry torte, when it is removed from oven,
immediately sprinkle small handful of large perfect berries on top of hot pie.
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Apple and Cider Recipes
Awesome Baked Apple or Pear Pancake
3 eggs
¾ cup milk
¾ cup flour
¼ teaspoon salt
1 teaspoon almond (or vanilla) extract
2 (or more) ripe pears or 2 tart apples, peeled, cored, thinly sliced
2 tablespoons sugar
¾ teaspoon cinnamon
2 tablespoons butter
confectioners’ sugar or maple syrup
Warm iron skillet in 450F oven. Whisk together eggs, milk, flour, salt, and extract until
smooth. (Blender works well.) In separate bowl, toss together fruit, sugar, and cinnamon.
Melt butter in the sizzling skillet. Arrange pears or apples (or combination of the two) in
single layer on bottom of skillet. Carefully pour batter over fruit. Bake 25 minutes or
until puffed and golden. Serve sprinkled with confectioner’s sugar, or with maple
syrup.
Note: While it is less like a pancake, and more like a tart, you can use twice as many
apples and pack them more solidly in the bottom of the hot skillet.
And any leftover apples can be warmed and served alongside the pancake.
And left overs make a lovely “clafoutti” dessert – a la mode!
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Apple and Cider Recipes
Curried Butternut Squash and Apple Soup
Adapted from Jen Stewart’s creation in the orchard’s kitchens.
6 pounds butternut squash
3 cups onion, diced
3 cloves garlic
4 teaspoons curry powder
3 teaspoons coriander
6 medium apples, cored and diced
2 teaspoons salt
pepper to taste
4½ cups water
3 (or more) cups cider
milk or cream, optional
Preheat oven to 350F. Cut squash in half lengthwise, remove seeds. Brush with oil and
season with salt and pepper. Roast cut-side-down for 45 minutes or until squash is soft.
Sauté onions in oil until golden. Add garlic, curry powder, coriander and stir to toast
spices. Add apples, water, and cider; bring to boil and then simmer until apples are soft.
When roasted squash is cool enough to handle, remove and discard skin; add to soup.
In a blender, puree until smooth. Add cider (and/or cream) to thin to desired consistency. Garnish with sour cream, yogurt, or crème fraiche and a sprig of basil. Serves 12.
Note: Freezes beautifully.
Apple and Cider Recipes
Andrea’s Curried Apple Soup
2 medium onions, peeled and chopped
4 tablespoons butter
1 teaspoon fresh ginger, grated
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cloves
¼ teaspoon cinnamon
¼ teaspoon cayenne
6 tart apples, chopped
1½ quarts chicken stock
juice of 1 lemon
sea salt and pepper to taste
sour cream
Sauté onions in butter. Add ginger, mustard, turmeric, cumin, coriander, cloves, cinnamon, and cayenne. Cook slightly to “toast.” Add apples and chicken stock, and simmer
until apples are soft. (Option: reserve 1 cup of apple pieces to add later to soup.) Puree
soup in blender or food mill. Add juice of 1 lemon and season to taste. Serve with cultured cream. Serves 6.
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Apple and Cider Recipes
Co-Op Carrot Apple Pie
This is adapted from the New York Times Natural Foods Cookbook, Jean Hewitt.
Crust:
3 cups whole wheat flour
1 cup mixed flours (rice, soy, buckwheat etc)
½ teaspoon sea salt
2/3 cup corn oil
strong, chilled peppermint tea
With hands, mix the oil into the flours until it almost forms a ball. Add only enough tea
to make a smooth dough, kneading as little as possible. Cover and let rest 30 minutes.
Filling:
4 Red Delicious or Cortland apples, peeled or not, cored, finely chopped
1 cup carrot juice
¼ cup (4 tablespoons) apple butter
¼ teaspoon cinnamon
1/3 cup wheat germ
½ cup chopped or sliced almonds
½ cup raisins
tahini (sesame paste)
Preheat oven to 400F. Roll out half dough between was paper sheets, and fit into 9-inch
pie plate. Arrange apples in pie shell. Combine carrot juice with apple butter, cinnamon,
and wheat germ; pour over apples. Sprinkle with nuts and raisins. Roll out remaining
dough and cover apples, sealing edges, and making a steam hold. Brush a very light
film of tahini over the surface. Bake 35-45 minutes until pastry is done.
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Apple and Cider Recipes
Streussel Spiced Cider Muffins
Streussel:
1 tablespoon butter
2 tablespoons brown sugar
4 teaspoons whole-wheat flour
½ teaspoon cinnamon
1 tablespoon walnuts, chopped fine
Cut butter into sugar, flour, and cinnamon until it resembles coarse crumbs. Stir in walnuts.
Muffins:
1 cup whole-wheat flour
1 cup all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 large egg
½ cup packed brown sugar
½ cup apple butter or apple sauce
1/3 cup maple syrup or honey
1/3 cup apple cider or apple juice
1/3 cup plain yogurt (low fat)
¼ cup canola oil
Preheat oven to 400F. Mix flours, baking powder, baking soda, salt, cinnamon, and
nutmeg. In large bowl, whisk together the egg and brown sugar until sugar is dissolved.
Whisk in apple butter, syrup, cider, yogurt, and oil. Add dry ingredients and mix with
rubber spatula – just until moistened. Spoon into 12 muffin cups which have been
coated with cooking spray (or lined with muffin papers). Cups will be quite full.
Sprinkle with streusel. Bake for 15 to 25 minutes, or until tops are golden brown and
spring back when touched lightly. Cool in pan for 5 minutes. Loosen edges to remove
from muffin tin.
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Applesauce Recipes
Mavis’s Applesauce Cake
This recipe was given to Mavis Munger, of Shoreham, Vermont, by her mother-in-law
when Mavis came to America in the 1950s. It is her family’s favorite! For a holiday
fruitcake, Mavis soaks chopped dry fruit in ¼ cup brandy and folds into the batter with
the raisins and walnuts; decorates the baked cake with plain white icing or glaze made
with confectioners’ sugar and milk and bit of almond extract; and decorates with red
and green candied cherries.
½ cup butter
2 cups sugar
1 large egg
2 cups applesauce
2½ cups flour
1½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon allspice
1 cup raisins, cut up
½ cup walnuts
Preheat oven to 350F. Cream butter and sugar. Stir in egg and applesauce. Add flour,
baking soda, salt, cinnamon, cloves, and allspice. Stir in raisins and walnuts. Bake in
greased oblong pan, or 2 loaf pans, for 40-50 minutes.
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Applesauce Recipes
Applesauce Bread Pudding
This is a great way to use up leftover applesauce.
3 cups dry bread cubes (about 4 slices)
1 ½ cups applesauce
¼ teaspoon cinnamon
dash nutmeg
2 tablespoons butter
2 beaten eggs
2 cups milk
½ cup sugar
1 teaspoon vanilla
dash salt
cinnamon
Preheat oven to 350F. Butter an a8x8x2 inch pan and layer half the bread cubes. Combine applesauce, cinnamon, nutmeg and spread over bread. Layer remaining bread on
top and dot with butter. Combine eggs, milk, sugar, vanilla, and salt; pour over bread
and lightly sprinkle cinnamon over top. Bake until a knife comes out clean, about an
hour. Serves 6.
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Applesauce Recipes
Applesauce Cookies and Glazed Bars
½ cup butter
½ cup brown sugar
½ cup sugar
1 egg, slightly beaten
1 teaspoon baking soda
1 cup unsweetened applesauce
2 cups flour
½ teaspoon cloves
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
½ to 1 cup chopped raisins
½ cup chopped nuts (walnuts or pecans)
Preheat oven to 425F. Cream butter and both sugars; beat in egg. Add baking soda to
cold applesauce and stir into batter. Add rest of dry ingredients, including raisins and
nuts. Drop by tablespoonfuls on greased cookie sheet. Bake for 8-10 minutes.
Option: To make bars, preheat oven to 350F. Increase flour to 2¼ cups. Omit baking
powder. Decrease baking soda to ½ teaspoon. Spread batter in 8 x 8-inch buttered pan.
Bake 50 minutes. While still warm, spread with glaze made from confectioners’ sugar
and milk (and several drops of almond or lemon extract. Cool. Cut into bars.
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Applesauce Recipes
Applesauce Frozen Yogurt Pie
This delicious dessert is high in calcium, protein and fiber.
Crust:
3 sheets graham crackers, crushed
¾ cup quick oats, uncooked
1 teaspoon cinnamon
3 tablespoons brown sugar
3 tablespoons sliced almonds
¼ cup butter, melted
1 teaspoon vanilla
Preheat oven to 350F. Melt butter directly in 9-inch pie pan. Add remaining crust ingredients to melted butter in pie pan. Combine and press evenly in bottom and up the sides
of pan. Bake until golden brown, about 10 minutes. Cool completely.
Filling:
1 cup unsweetened applesauce
1 tablespoon frozen orange juice concentrate, undiluted
½ teaspoon coriander
1 quart vanilla frozen yogurt, nonfat or low fat, divided and slightly softened
1 tablespoon sliced almonds
fresh apple slices for garnish, dipped in lemon-water (water with a squeeze of lemon)
Combine applesauce, orange juice concentrate and coriander, and mix thoroughly.
Spread 1/3 of frozen yogurt evenly in prepared crust. Combine applesauce mixture and
next third of yogurt and spread evenly over first layer of frozen yogurt. Top with
remaining third of frozen yogurt and spread evenly. Top with 1 tablespoon sliced
almonds. Freeze until firm; best served the day it is prepared, garnished with apple
slices. Makes 8 servings.
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Applesauce Recipes
Applesauce Low Fat Gingerbread
1½ cups unbleached flour
1 cup whole wheat flour
2/3 cup sugar
2½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground allspice
1½ cups unsweetened applesauce
1 cup molasses
3 egg whites
1 teaspoon fresh ginger root, peeled and diced small
Preheat oven to 325F. Combine flours, sugar, baking soda, and spices; mix well. Whisk
in the applesauce, molasses, egg whites, and fresh ginger root. Coat a 9x13-inch pan
with non-stick cooking spray. Spread batter evenly in pan and bake for 40 minutes or
until cake tests done with toothpick inserted in center of cake. Cool at least 20 minutes;
cut into 16 squares. Serve warm or at room temperature with fresh applesauce, vanilla
yogurt, or crème fraiche.
Norwegian Applesauce - Breadcrumb Cake
Adapted from the Stony Run, Baltimore FriendsSchool Family Cookbook, 1982.
2 tablespoons sugar
½ teaspoon vanilla
16 ounces unsweetened applesauce (1¾ cups)
1¼ cups dry bread crumbs
½ cup (1 stick) butter, melted
1 cup heavy cream, whipped
6 tablespoons current jelly (or any kind)
Preheat oven to 450F. Mix sugar, vanilla, and applesauce. Butter a cake pan and alternate applesauce and breadcrumbs, ending with crumbs. Pour melted butter over this
mixture. Bake 25-30 minutes. Serve hot, topped with whipped cream and a tablespoon
of jelly for each slice. Serves 6.
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Applesauce Recipes
Glazed French Applesauce and Apple Torte
1 pie crust
Prepare and bake a 9-inch pie crust. Set aside.
1½ cups thick unsweetened applesauce
½ cup honey
3 tablespoons apple brandy
1 tablespoon vanilla extract
grated rind of one lemon
3 very tart apples, peeled and thinly sliced
½ cup all-fruit apricot jam
In a 2-quart saucepan over med-high heat, simmer applesauce, honey, brandy if desired,
vanilla, and lemon rind, stirring constantly, until quite thick, about 10 to 15 minutes.
Pour mixture into prepared crust. Arrange apples in concentric circles on top of sauce.
In a saucepan over med-high heat, melt apricot jam, then press through a sieve. Use a
pastry brush to glaze apples with jam. Bake for 30 minutes. Let cool before slicing.
Serves 8.
Gelled Strawberry Applesauce
1 6-ounce package strawberry Jell-O
1 package frozen strawberries, thawed and drained
2 cups applesauce
1 ½ cups boiling water
Oil the mold. Dissolve Jell-O in boiling water. Add strawberries and applesauce. Mix
well. Pour into mold and chill till firm. Unmold and serve on pretty plate. Garnish
with mint leaves and fresh strawberries.
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Apple Butter Recipes
Apple Butter Loaf (& Muffins)
½ cup butter
1 cup brown sugar
1 egg
¾ cup buttermilk
2 teaspoons baking soda
2 cups flour
1 cup apple butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon all spice
½ teaspoon cloves
½ cup pecans, walnuts, or almonds
Cream butter and sugar until light and fluffy. Beat in egg. In separate bowl, combine
buttermilk and soda. Combine flour and spices. Add flour alternately with buttermilk
beginning and ending with flour. Stir in apple butter and nuts. Pour into greased and
floured 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted
comes out clean. Cool in pan for 5 minutes; remove to wire rack and cool completely.
Makes 1 loaf.
Option: Can also bake this batter as muffins. Adjust cooking time – make visual check
after 30 minutes and test with toothpick.
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Apple Butter Recipes
Apple Butter Spice Cake with Raisins, Nuts & Caramel
Bon Appetit, November 1992
2 cups all purpose flour
1 ¼ cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
1 cup apple butter
¾ cup buttermilk
½ cup vegetable oil
3 large eggs
2 tablespoons unsulfured (light) molasses
1 cup golden raisins
Frosting
1 ½ pounds cream cheese, room temperature
2 cups powdered sugar
2 tablespoons unsulfured (light) molasses
¼ cup (1/2 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Caramel
¼ cup firmly packed dark brown sugar
1 tablespoon whipping cream
1½ cups chopped toasted walnuts
For Cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with
2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture
into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into
center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20
minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto
parchment-lined racks and cool completely.
For Frosting: Beat cream cheese and sugar in medium bowl until smooth. Add molasses,
butter and vanilla and beat just until smooth.
Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer.
Spread remaining frosting decoratively over top and sides of cake. Refrigerate while
preparing caramel.
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Apple Butter Recipes
Bourbon Apple Butter Ribs
Adapted from Bon Appetit, July 2005 – this recipe calls upon many of Champlain
Orchards’ products!
Basting Sauce
½ cup brown sugar
¾ cup apple butter
¼ cup bourbon
¼ cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
Whisk all ingredients in medium bowl to blend.
Ribs
1 tablespoon coarse kosher salt
1 tablespoon brown sugar
1½ teaspoons dry mustard
1½ teaspoons thyme
1 teaspoon ginger
½ teaspoon cinnamon
½ teaspoon cayenne
2 2-pound racks baby back pork ribs (or enough for 4 servings)
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1½ cups apple cider
Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from
underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning
mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at
least 6 hours and up to 1 day.
Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in
pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs
until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at
least 30 minutes and up to 2 hours.
Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly
charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill
until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to
cutting board. Cut racks between bones into individual ribs. Arrange on platter
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and serve, passing remaining sauce separately. Serves 4.
Apple Butter Recipes
Cheddar, Apple Butter and Ham Open-Faced Sandwiches
Serves 6, as open-faced sandwiches.
3 thick slices of country bread or 6 ciabatta rolls, halved horizontally
2 tablespoons olive oil
6 tablespoons apple butter
4 tablespoons Dijon mustard
1¼ pounds Black Forest ham, thinly sliced (or smoked turkey)
12 ounces extra-sharp white cheddar cheese, sliced
fresh chives, chopped
Brush top side of bread/rolls with oil. Broil until rolls begin to brown around edges,
about 2 minutes. Mix apple butter and mustard and spread on each roll. Mound ham
loosely on top, then cheese. Broil until cheese melts and begins to brown in spots, about
2 minutes. Sprinkle with chives and serve.
Oatmeal Apple Butter Bars
1¼ cup flour
1 cup brown sugar
¾ cup butter
1¼ cup oats
¾ cup apple butter
Preheat oven to 350F. Mix flour and brown sugar; with pastry blender, cut in butter
until course. Stir in oats. Press half into greased eight inch square pan. Spread apple
butter almost to the edges. Sprinkle remaining oat mixture over apple butter. Press
lightly. Bake 40 minutes. Cool in pan and slice into bars. Best enjoyed within a few
days.
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Apple Butter Recipes
Oatmeal Waffles with Apple Butter & Whipped Cream
These waffles begin the night before – so, breakfast takes much less effort! Quick cooking oats create a tender waffle, old fashioned oats result in a more substantial, chewy
waffle.
2 cups buttermilk
¼ cup orange juice
1 small apple, peeled, cored, shredded
2/3 cup quick-cooking rolled oats
1 egg
2 tablespoons packed light brown sugar
½ cup all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking soda
½ teaspoon salt
2 tablespoons melted butter, plus more for cooking
allspiced-apple butter (see recipe)
whipped cream
Combine the buttermilk, orange juice, shredded apple, and oats. Mix well, cover, and
refrigerate overnight. Combine flours, baking soda, and salt. Cover and set aside. When
ready to prepare waffles, in a large bowl, beat the egg and sugar well. Mix in the flour
mixture and soaked oats. Stir in the melted butter. The batter should be a bit lumpy.
Preheat waffle iron. Butter the grill and cook ½-cup batter at a time until no more steam
escapes from the iron and the waffle is golden on both sides, about 5 minutes. Serve
immediately with the allspiced-apple butter (see recipe) and whipped cream – or maple
syrup – or stewed apples (see recipe).
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Apple Cider Syrup Recipes
Apple Cider Syrup Pie
1 cup Apple Cider Syrup
2 Eggs
¾ cups milk
¾ cups sugar
3 Tbls flour
2 Tbls melted butter
Put all the ingredients into a blender and blend together until well blended. Pour in
prepared pie crust. Bake at 350 for 50 minutes.
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