Shelburne Orchards http://www.shelburneorchards.com We provide apples, peaches, sour cherries, and way more. Sun, 19 Feb 2012 22:26:24 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Welcome to Shelburne Orchards! http://www.shelburneorchards.com/welcome-shelburne-orchards/?utm_source=rss&utm_medium=rss&utm_campaign=welcome-shelburne-orchards http://www.shelburneorchards.com/welcome-shelburne-orchards/#comments Sun, 29 Jan 2012 20:42:33 +0000 admin http://www.shelburneorchards.com/?p=906 Welcome to Shelburne Orchards. Our 80 acres of apple trees are located on the shores of gorgeous Lake Champlain in Shelburne, Vermont. The orchard has been in my family since the 1950′s and I have been overseeing the place for over 30 years.
We grow apples, peaches, and sour cherries here. The orchard also produces cider, non-alcoholic Ginger Jack, world-famous cider donuts, and we’ve just started distilling apple brandy. Next up is apple cider vinegar. Thanks so much for supporting farmers!

Nick Cowles, Proprietor

We’re planning the 2012 Orchard Events!  Hope you’ll be able to join us here at the orchard for any or all of these.

September 2012
Vermont Foodbank and Vermont Agency of Agriculture are again sponsoring the “Pick for Your Neighbor” program. People can pick apples at the orchard, purchase them, and then donate them to the program—we’ll store them and the Foodbank will pick up the apples. Thanks for sharing!

Sunday, September 9
11th Annual Small Farms Food Fest
11:00 a.m.-5:00 p.m.
Our traditional celebration is jam-packed with taste-testing foods from local farms and food producers, a wonderful lineup of Vermont musicians, delightful tractor hayrides, a cool Tractor Petting Zoo, the a-mazing haybale maze, great facepainting, ropemaking, neat apple prints, circus arts, and lots of info available about interesting area organizations. Co-sponsored by Big Heavy World & The Radiator (105.9 FM).

Free if you’re under 12 or over 65. Otherwise, it’s $5 per person (this covers the cost of the musicians, tent rental, etc.).

Stay tuned for the farmers and/or food producers who will be there to help celebrate glorious local food.  And we’ll let you know who will be playing music throughout the day.

Please bring a donation of non-perishable food for our local Food Shelves. Thank you!

Sunday, September 23
11th Annual Cider House Run & Pie Fest
11:00 a.m.-4:00 p.m.
Start the day with a run through the orchard. Then you can enter, enjoy, or eat the homemade apple pies in the Pie Fest!

The Cider House Run/Walk (2 or 4 mile run/2 mile walk) begins at 11:00 a.m. Cost is $20 for anyone over 12 (includes a $5 Pick Your Own apples coupon). Kids under 12 are asked to pay $5 for the coupon. Please register by September 22 by calling Shelburne Health and Fitness at 985-3141. For more info, please contact Rayne at 316-7142 or e-mail him at rayne@racevermont.com.

The Pie Fest consists of 3 local judges taste-testing 30 double crusted apple pies. You MUST register prior to the contest by contacting Megan at 864-7528 or meganjhumphrey@gmail.com because entry slots fill up quickly. Once registered, you MUST arrive BY (meaning PRIOR TO) 11:30 or you will forfeit your spot!!! Judges then use their finely tuned palates to discover the winners among pies. First Place walks away with $200 cash.

Tuesday, October 2
Send Some Vermont Day
We’ll be shipping a bit of Vermont to anyone you’d like! We’ll send apples and cheese, and you’ll get the thanks!

Here are the options:
$38 to send 12 McIntosh apples or

$48 to ship 10 McIntosh apples and 8 ounces of Shelburne Farms cheddar cheese or

$60 for 18 apples or

$72 for 16 apples and 1 pound of cheese

These prices include shipping. Please call 985-2753 to place an order.

Sunday, October 7
*Giant Pumpkin Regatta
Burlington Waterfront 
10:00 a.m.-3:00 p.m.
Giant pumpkin races begin at Noon.
www.vermont.org/pumpkin

Thursday, October 11 & Friday, October 12
Senior Citizens’ Days 
9:00 a.m.-6:00 p.m.
If you’re old enough, a bushel of Pick Your Own apples costs only $9!

Saturday, October 13
Truckload &Ginger Jack & Carboy Saturday
9:00 a.m.-6:00 p.m.
Fill your truck with Pick Your Own apples for $50 and/or taste some of our very own Ginger Jack and/or fill up your carboy for the long, cold winter with a special blend for $36 for 5 gallons and $42 for 6 gallons.  If you have a larger container, please drop it off earlier and we’ll decide on a price.

Check out the “Glutton for Punishment” episode spotlighting Shelburne Orchards that aired on the Food Network. Bob Blumer entered the contest, pitting himself against some apple-solutely tough local competition. View the results!

During the season, our hours are:
Monday-Saturday 9:00 a.m.-6:00 p.m.
Sunday 9:00 a.m.-5:00 p.m.

Pick Your Own Apples
*August 15-October 31 (dates subject to change)
Monday-Saturday, 9:00-6:00
Sunday 9:00-5:00
5 lb. bag/$5, 1/2 bushel/$20, Bushel/$40

Children’s Programs
*Tuesdays and Thursdays

We provide a children’s program at the orchard.  Cost is $5 per person.  Program runs from early September to early or mid-October.  Kids get a tour of the orchard operations, pick some apples, and eat cider doughnuts. Cost is $5.00 per person. Groups need to sign up with Nick or Tina, please.

 

Looking Back to the Brandy Fest—December 2011
We were so blessed to have Bob Blumer come all the way from LA to cook for all of us.

I have to say…unbelievable food!!   Host of the Food Network show “Glutton for Punishment” and now a show called “The Weirdest Restaurants in the World”, Bob is a celebrity in the world of cooking.  Since he last visited us in October, he has literally circled the world in his travels filming his shows and cooking for dignitaries and corporate dinners.  Just watching him work, I noticed his concentration and focus. When I asked his wife, Kate, how often she was able to watch him work like this, she smiled and said, “It’s like watching a ballet”…and our kitchen is small.

I first met Bob several years ago when his network chose us to film an episode of Glutton for Punishment, based around our pie baking contest. Bob actually came and entered the Pie Fest. He and his crew showed up a week before the contest deadline, designed, and filmed one whole episode.  We were able to watch the inner workings of he and his crew.  It was wonderful to stand back, watch, and get to know he and the great people on his team.

We became friends during that time. He and Kate have come back to the orchard many times since. In October, Bob and Kate came with the intention of telling us that he couldn’t do the Brandy Unveiling Night.  But by the time we all shared our excitement and vision of the night, he was on board and cleared time for us.  Lucky us!!   —— Nick

Update on Tropical Storm Irene, September 2011
As many of you have heard, Vermont has been overwhelmed with damage from Tropical Storm Irene on Sunday, August 28.  The orchard was spared major harm—about 100 smaller Honey Crisp trees were ruined and many apples from the Paula Red trees ended up on the ground.  We’ll know later what the problems were on other apples with regard to bruising, etc.  We were fortunate in comparison with other farms, homes, businesses, and roads.  Thank you so much for supporting Vermont—and yes, we’re open for business…as are most other places!

 

Our Hours (seasonally from mid-August through the end of October):
Monday-Saturday 9:00 a.m.-6:00 p.m.
Sunday 9:00 a.m.-5:00 p.m.

]]> http://www.shelburneorchards.com/welcome-shelburne-orchards/feed/ 0 Welcome! http://www.shelburneorchards.com/welcome/?utm_source=rss&utm_medium=rss&utm_campaign=welcome http://www.shelburneorchards.com/welcome/#comments Fri, 27 Jan 2012 21:29:07 +0000 admin http://www.shelburneorchards.com/?p=901 Welcome to the brand new Shelburne Orchards website.  We can’t wait to see you next Orchard season, and to use our new site to keep you up to date on all things Orchard.  It’s going to be a fantastic year, we can just feel it.

]]> http://www.shelburneorchards.com/welcome/feed/ 0 We’ve got some great events planned for 2012! http://www.shelburneorchards.com/check-back-next-summer/?utm_source=rss&utm_medium=rss&utm_campaign=check-back-next-summer http://www.shelburneorchards.com/check-back-next-summer/#comments Thu, 03 Nov 2011 19:42:26 +0000 Nick http://www.shelburneorchards.com/?p=880 We’re planning the 2012 Orchard Events!  Hope you’ll be able to join us here at the orchard for any or all of these.  Stay tuned for more details in the near future…

September 2012
Vermont Foodbank and Vermont Agency of Agriculture are again sponsoring the “Pick for Your Neighbor” program. People can pick apples at the orchard, purchase them, and then donate them to the program—we’ll store them and the Foodbank will pick up the apples. Thanks for sharing!

Sunday, September 9
11th Annual Small Farms Food Fest
11:00 a.m.-5:00 p.m.
Our traditional celebration is jam-packed with taste-testing foods from local farms and food producers, a wonderful lineup of Vermont musicians, delightful tractor hayrides, a cool Tractor Petting Zoo, the a-mazing haybale maze, great facepainting, ropemaking, neat apple prints, circus arts, and lots of info available about interesting area organizations. Co-sponsored by Big Heavy World & The Radiator (105.9 FM).

Free if you’re under 12 or over 65. Otherwise, it’s $5 per person (this covers the cost of the musicians, tent rental, etc.).

Stay tuned for the farmers and/or food producers who will be there to help celebrate glorious local food.  And we’ll let you know who will be playing music throughout the day.

Please bring a donation of non-perishable food for our local Food Shelves. Thank you!

Sunday, September 23
11th Annual Cider House Run & Pie Fest
11:00 a.m.-4:00 p.m.
Start the day with a run through the orchard. Then you can enter, enjoy, or eat the homemade apple pies in the Pie Fest!

The Cider House Run/Walk (2 or 4 mile run/2 mile walk) begins at 11:00 a.m. Cost is $20 for anyone over 12 (includes a $5 Pick Your Own apples coupon). Kids under 12 are asked to pay $5 for the coupon. Please register by September 22 by calling Shelburne Health and Fitness at 985-3141. For more info, please contact Rayne at 316-7142 or e-mail him at rayne@racevermont.com.

The Pie Fest consists of 3 local judges taste-testing 30 double crusted apple pies. You MUST register prior to the contest by contacting Megan at 864-7528 or meganjhumphrey@gmail.com because entry slots fill up quickly. Once registered, you MUST arrive BY (meaning PRIOR TO) 11:30 or you will forfeit your spot!!! Judges then use their finely tuned palates to discover the winners among pies. First Place walks away with $200 cash.

Tuesday, October 2
Send Some Vermont Day
We’ll be shipping a bit of Vermont to anyone you’d like! We’ll send apples and cheese, and you’ll get the thanks!

Here are the options:
$38 to send 12 McIntosh apples or

$48 to ship 10 McIntosh apples and 8 ounces of Shelburne Farms cheddar cheese or

$60 for 18 apples or

$72 for 16 apples and 1 pound of cheese

These prices include shipping. Please call 985-2753 to place an order.

Sunday, October 7
*Giant Pumpkin Regatta
Burlington Waterfront 
10:00 a.m.-3:00 p.m.
Giant pumpkin races begin at Noon.
www.vermont.org/pumpkin

Thursday, October 11 & Friday, October 12
Senior Citizens’ Days 
9:00 a.m.-6:00 p.m.
If you’re old enough, a bushel of Pick Your Own apples costs only $9!

Saturday, October 13
Truckload &Ginger Jack & Carboy Saturday
9:00 a.m.-6:00 p.m.
Fill your truck with Pick Your Own apples for $50 and/or taste some of our very own Ginger Jack and/or fill up your carboy for the long, cold winter with a special blend for $36 for 5 gallons and $42 for 6 gallons.  If you have a larger container, please drop it off earlier and we’ll decide on a price.

]]> http://www.shelburneorchards.com/check-back-next-summer/feed/ 0 Sofia (Age 5) & Giuliana Nuovo’s (Age 9) 2005 First Place “Apple of My Eye Pie” http://www.shelburneorchards.com/sofia-age-giuliana-nuovos-age-first-place-apple-of-my-eye-pie/?utm_source=rss&utm_medium=rss&utm_campaign=sofia-age-giuliana-nuovos-age-first-place-apple-of-my-eye-pie http://www.shelburneorchards.com/sofia-age-giuliana-nuovos-age-first-place-apple-of-my-eye-pie/#comments Thu, 20 Oct 2011 00:51:55 +0000 Nick http://www.shelburneorchards.com/?p=746 (Note from Mom: We adapted my friend Anne Treadwell’s prize winning recipe for the filling. We also decided to add some vanilla, because we love vanilla. The crust is a recipe I like from King Arthur Flour.)

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Sofia (Age 5) & Giuliana Nuovo’s (Age 9) 2005 First Place “Apple of My Eye Pie” - Crust

Ingredients

  • 1 2/3 Cup (6oz) pastry flour
  • 1 1/2 Cup (6 oz) all purpose flour
  • 15 Tablespoons very cold butter
  • 3 tablespoons very cold shortening
  • 1 teaspoon salt
  • 6 - 8 tablespoons ice water

Instructions

  1. Dissolve salt in water before chilling.
  2. Combine flours in mixer.
  3. Cut in butter and shortening well, but make sure you can still see many chunks of butter about the size of peas.
  4. Sprinkle mixture with 6 TBS. ice water. Mix several seconds.
  5. Check to see if dough holds together.
  6. Add the rest of the water in small amounts until dough holds together, but don't let it get too moist.
  7. Divide dough into two balls.
  8. Press into disks, wrap and chill.
  9. Next day, roll out two disks.
  10. Line pan with one, set other aside.
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Sofia (Age 5) & Giuliana Nuovo’s (Age 9) 2005 First Place “Apple of My Eye Pie” - Filling

Ingredients

  • 1/2 C light brown sugar
  • 1/4 cup granulated sugar
  • 2 TBS Cornstarch
  • 1/2 tsp. cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1 tsp. vanilla
  • Pinch salt
  • 8-9 large Macintosh, peeled and sliced
  • 1 TBS lemon juice
  • 2 TBS unsalted butter
  • 1 Egg white, lightly beaten with 1 tsp. water.
  • 2 TBS granulated sugar and 1/2 tsp. cinnamon, mixed for topping

Instructions

  1. Sprinkle slice apple with lemon juice.
  2. Set aside.
  3. In smaller bowl mix sugars, cornstarch, salt, spices, and vanilla.
  4. Toss well with apple and then pour over prepared crust in pie pan.
  5. Dot with chunks of butter, cover with the other crust, trim, crimp, and seal.
  6. Cut several vent holes on top.
  7. Brush with egg wash and sprinkle with remaining cinnamon and sugar.
  8. Put pie in refrigerator till ready to bake.
  9. Preheat oven to 450. bake for 10 minutes.
  10. Reduce heat to 350 and bake for another 50 to sixty minutes until golden brown.
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]]> http://www.shelburneorchards.com/sofia-age-giuliana-nuovos-age-first-place-apple-of-my-eye-pie/feed/ 0 Cheryl Jenkins 2006 First Place Apple Pie Recipe http://www.shelburneorchards.com/cheryl-jenkins-first-place-apple-pie-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=cheryl-jenkins-first-place-apple-pie-recipe http://www.shelburneorchards.com/cheryl-jenkins-first-place-apple-pie-recipe/#comments Thu, 20 Oct 2011 00:48:24 +0000 Nick http://www.shelburneorchards.com/?p=744 This one took home the blue ribbon in 2006.  A note from Cheryl:  I like pies with a lot of apples. I like to play with the concept of “angle of repose”, which is the slope of a hill made by pieces of a material just before it becomes so steep that the particles begin to fall down the slope. My quest is to use enough apples to find the angle of repose for apple slices!

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Cheryl Jenkins 2006 First Place Apple Pie Recipe - Filling

Ingredients

  • Peel and slice 10 tart apples
  • Mix in:
  • 1?2 cup white sugar
  • 1 T corn starch
  • 1/8 t salt
  • 1/4 - 1?2 t cinnamon
  • 1/4 t nutmeg
  • 1 - 2 t lemon juice
  • The apples I used for the award-winning pie were Gravensteins from Scott Farm in Dummerston. You can use your favorite tart cooking apple - I often use Granny Smiths when local apples are not available.

Instructions

  1. Mix em together!
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Cheryl Jenkins 2006 First Place Apple Pie Recipe - Crust

Ingredients

  • 2 cups flour
  • 1 t salt
  • 2/3 shortening
  • 5 - 7 T cold water

Instructions

  1. Sift flour and salt together.
  2. Cut in 1/3 cup shortening until the consistency of cornmeal, then cut in the other 1/3 cup.
  3. Add water 1 T at a time, gently mixing, using enough to moisten.
  4. Form into 2 balls of dough.
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Cheryl Jenkins 2006 First Place Apple Pie Recipe - Assembly

Ingredients

  • Crust & Filling from above.

Instructions

  1. Flour a board and roll out 1 ball of dough to fit a 9 1?2 in deep-dish glass pie pan.
  2. Pile apples high* in the pan and spot with pats of butter.
  3. Roll out the other ball of dough big enough to cover.
  4. Cut a design in the top crust, or use small cookie cutters to cut out steam holes, and lift the crust gently to cover the apples.
  5. Use cookie cut-outs to decorate.
  6. Put into a preheated 450 degree oven and bake for 10 min.
  7. Reduce the heat to 350 degrees and continue to bake until crust is browned and apples are fully cooked (approx. 45 min; check often!)
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]]> http://www.shelburneorchards.com/cheryl-jenkins-first-place-apple-pie-recipe/feed/ 0 Nick’s Mom’s Apple Betty Recipe http://www.shelburneorchards.com/nicks-moms-apple-betty-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=nicks-moms-apple-betty-recipe http://www.shelburneorchards.com/nicks-moms-apple-betty-recipe/#comments Thu, 20 Oct 2011 00:44:48 +0000 Nick http://www.shelburneorchards.com/?p=742 When you are making this Apple Betty, it’s important to get right in there with your hands and crumble it all together. It’s important to make a sound like a war cry!! ahhhiiieeee!! it really adds to the taste. You’ll know when its done when people start running into the kitchen, wondering what the heck??

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Nick’s Mom’s Apple Betty Recipe

Ingredients

  • 8 good old Vermont McIntosh apples
  • 1/4 cup Maple syrup
  • cinnamon, nutmeg,and alspice to taste
  • 1 pkg graham crackers ( there are 3 packages in a box)
  • 1 stick, (1/4 lb.) butter
  • 1 cup brown sugar

Instructions

  1. Preheat the oven to 350F.
  2. In a medium casserole dish, add peeled, cored and chunked apples.
  3. Add maple syrup and spices.
  4. Mix and set aside.
  5. In a large mixing bowl add the graham crackers, the butter (melted) and the brown sugar.
  6. Now comes my favorite part...
  7. Make sure your hands are good and clean.
  8. Get right in there with your hands and crumble it all together.
  9. It's important to make a sound like a war cry!! ahhhiiieeee!! it really adds to the taste.
  10. You’ll know when its done when people start running into the kitchen, wondering what the heck??
  11. Ok, now pat the crumb mixture over the apples in the casserole dish and slap that baby right in the oven.
  12. Cook 35 to 40 min. or until apples have been perking awhile, (bubbling up through) and crust is Golden brown.
  13. Best served hot with vanilla ice cream.
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]]> http://www.shelburneorchards.com/nicks-moms-apple-betty-recipe/feed/ 0 Roasted Butternut Squash and Apple Soup Recipe http://www.shelburneorchards.com/roasted-butternut-squash-apple-soup-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-butternut-squash-apple-soup-recipe http://www.shelburneorchards.com/roasted-butternut-squash-apple-soup-recipe/#comments Thu, 20 Oct 2011 00:42:12 +0000 Nick http://www.shelburneorchards.com/?p=740 Butternut squash is a sweet squash that kids love and is
great in soups. This soup evokes warm and cozy feelings
of fall while giving a crunch of apple and a healthy dose of
fiber, and vitamins A and C.

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Roasted Butternut Squash and Apple Soup Recipe

Ingredients

  • 4 cups (about one medium) butternut squash, peeled, cleaned and cubed, or six cups of frozen squash, cubed
  • 5 cups veggie or chicken broth
  • 1 medium yellow onion, minced
  • 2 fall apples such as Braeburn, Gala, or Fuji (one apple cut into about 8 chunks; the other apple cut into small pieces, matchstick or diced small to serve as a garnish at the end)
  • 5 cloves garlic, peeled
  • 1/2 tablespoon mild curry powder (use 1 tablespoon if you prefer spicier)
  • 1 tablespoon fresh thyme, minced (can use tablespoon dried thyme)
  • 1 cup plain yogurt
  • 1 lemon, zested
  • lemon, juiced
  • pinch kosher salt and fresh cracked pepper
  • 2 tablespoons shelled pumpkin seeds for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. If you are peeling and cutting a whole butternut squash, stab the entire squash with a fork and place directly on oven rack for five minutes. You can then peel and cut the squash much easier.
  3. Spread cubed butternut squash on a baking sheet with the garlic and sprinkle with the thyme, salt, pepper and drizzle liberally with extra virgin olive oil.
  4. Roast for approximately 25 minutes or until the squash starts to turn golden.
  5. Meanwhile, in a large pot heat about tablespoon extra virgin olive oil and add onion.
  6. Saute over medium heat until onion starts to get soft.
  7. Add remaining thyme, curry powder, and the apple.
  8. Saute for another few minutes then add the broth.
  9. When squash is done add to the pot and simmer for another 10 minutes.
  10. Meanwhile, mix yogurt with lemon zest, lemon juice and a pinch of salt for the soup topping.
  11. Turn off heat and add the soup to a blender a few cups at a time.
  12. Remember, when adding hot liquids to a blender, leave the lid slightly off and start with the speed on low (you can also use an immersion blender).
  13. Pour blended soup into a large bowl or different pot.
  14. Continue until all soup is pureed (if too thick, add more broth).
  15. Serve with a dollop of the yogurt mix, a sprinkle of the apple, and shelled pumpkin seeds.
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From Mom-a-licious: Fresh, Fast Family Food for the Hot Mama in YOU! by Domenica Catelli. Reprinted with permission.

]]> http://www.shelburneorchards.com/roasted-butternut-squash-apple-soup-recipe/feed/ 0 Sour Cherry Pie Recipe http://www.shelburneorchards.com/sour-cherry-pie-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=sour-cherry-pie-recipe http://www.shelburneorchards.com/sour-cherry-pie-recipe/#comments Thu, 20 Oct 2011 00:39:47 +0000 Nick http://www.shelburneorchards.com/?p=738 This pie recipe is delicious.  If you are tired of triple berry and, god forbid, apple, give this one a shot!

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Sour Cherry Pie Recipe

Ingredients

  • 2 nine-inch pie crusts
  • Use 4 cups picked over and pitted sour cherries
  • Combine
  • 2/3 c. sugar, more to taste if desired
  • 4 T. flour
  • 2 t. quick-cooking tapioca
  • 1 1/2 t. lemon juice
  • 2 T. kirsch, if desired

Instructions

  1. Sprinkle this over the cherries and stir gently.
  2. Pour them into the pie crust.
  3. Dot with 1 T. butter.
  4. Let stand for 15 minutes.
  5. Cover with a top crust or lattice top.
  6. Bake at 450 degrees for 10 minutes.
  7. Then reduce heat to 350 degrees and bake until crust is golden, about 40 minutes in all.
  8. For a more jam-like pie, bake at 250 degrees for an additional 20 minutes.
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]]> http://www.shelburneorchards.com/sour-cherry-pie-recipe/feed/ 0 Monique’s World Famous Apple Dumpling Recipe http://www.shelburneorchards.com/moniques-world-famous-apple-dumpling-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=moniques-world-famous-apple-dumpling-recipe http://www.shelburneorchards.com/moniques-world-famous-apple-dumpling-recipe/#comments Thu, 20 Oct 2011 00:38:03 +0000 Nick http://www.shelburneorchards.com/?p=736 These apple dumplings are world famous for a reason.  Make this recipe for your gang tonight!

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Monique’s World Famous Apple Dumpling Recipe

Ingredients

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 to 10 drops red food coloring (optional)
  • 3 Tablespoons butter
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1/2 cup milk
  • 6 medium whole apples pared and cored

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine sugar, water, cinnamon, nutmeg, food coloring; bring to boiling. Add butter.
  3. Combine flour, baking powder and salt; cut in shortening.
  4. Add milk all at once and stir just until flour is moistened.
  5. On lightly floured surface, roll out 1/8 inch thick until it's an 18 x 12 inch rectangle.
  6. Cut with knife or pastry wheel into 6 squares.
  7. Place 1 whole apple into each square.
  8. Sprinkle each apple generously with sugar, cinnamon and nutmeg; dot with butter.
  9. Moisten edges of squares.
  10. Fold corners to center and pinch edges together.
  11. Place 1 inch apart in ungreased 11 x 7 x 1 1/2 inch baking pan.
  12. Pour syrup over dumplings; sprinkle with sugar.
  13. Bake at 375 degrees for 35 minutes or until apples are done.
  14. Serve warm with cream.
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]]> http://www.shelburneorchards.com/moniques-world-famous-apple-dumpling-recipe/feed/ 0 Ginger Jack Splash http://www.shelburneorchards.com/ginger-jack-splash/?utm_source=rss&utm_medium=rss&utm_campaign=ginger-jack-splash http://www.shelburneorchards.com/ginger-jack-splash/#comments Thu, 20 Oct 2011 00:35:33 +0000 Nick http://www.shelburneorchards.com/?p=734 Purchase your favorite champagne. Take your Ginger Jack out. Add a splash of Shelburne Orchards’ Ginger Jack to a glass of champagne. Sit back, relax, and sip away.

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