Recipes from our Online Market
Our customers are so creative with how they use our Wood Orchard products in their favorite snacks and meals. See some our favorites below! To submit your recipe please use our online recipe form or email us via this link.
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
Pinch of salt
4 tablespoons fat
1/2 cup milk
No. 2 1/2 can or 2 cups frozen cherries
1/2 pint sour cream
2 egg yolks, well beaten
1/2 cup sugar
Sift together the first four dry ingredients. Cut in fat as for biscuits. Add milk. Spread in kuchen pan.
Drain the cherries and spread the fruit over the dough. Pour over the following custard of 2 egg yolks, 1/2 cup sugar, and 1/2 pint sour cream.
Bake 30-40 minutes in 350 degree oven. Serve with whipped cream or ice cream.
Sprinkle over fruit:
1 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
Increase cinnamon for apples and add 1/4tsp. nutmeg, if desired
1/4 tsp. soda
3/4 c. oatmeal
3/4 c. brown sugar
3/4 c. flour
1/4 tsp. baking powder
1/2 c. melted butter
Butter an 8-inch square pan well. Add 4 cups of Wood Orchard Honeycrisp apples heaping. Combine the sugar, salt, flour and cinnamon and mix with the fruit. Mix the topping ingredients together and sprinkle over fruit. Bake at 350 for 40 minutes or until bubbly.
Shrimp and Asparagus
1 lb. fresh asparagus
1 (16 oz.) pkg. egg noodles
4 cloves garlic, minced
1/2 c. extra virgin olive oil
1 c. butter
1 T. lemon juice
1 lb. medium shrimp – peeled and deveined
1 lb. fresh mushrooms, thinly sliced
1/2 c. grated Parmesan cheese
salt and pepper to taste
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well. In a large saucepan, sauté garlic in the olive oil over medium-low heat until the garlic is golden brown. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
1 1/2 cup brown sugar
2/3 cup oil
1 tsp vanilla
2 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 cup sour milk
2 cup rhubarb finely cut
1/2 cup nuts
To make sour milk add 2 Tb vinegar and stir.
In a mixing bowl, combine egg, brown sugar, oil, and vanilla. Sift together flour, baking soda, and salt. Add alternately with Sour milk, rhubarb and nuts. Pour into 2 greased loaf pans. Bake at 325 degrees for 55 to 60 min.
6 cup rhubarb
6 eggs beaten
2 1/2 cup sugar or substitute
1 cup splenda and 1 1/2 cup sugar
3 large Tb flour
1/2 tsp salt
Mix beaten eggs with sugar, flour and salt. Mix rhubarb in and pour in 9x13 pan. Bake at 375 degrees for 30 min. Serve warm with ice cream or cool whip if desired.
Rhubarb Kuchen a La Mode
1 cup flour
1 T. sugar
1 1/2 tsp baking powder
1/8 tsp salt
2 T. butter or margarine
2 Tb milk
1 3oz. pkg strawberry gelatin
1/3 cup sugar
3 T. flour
5 cup rhubarb
2/3 cup sugar
1/3 cup flour
3 T. butter
Vanilla ice cream
Combine 1 cup flour, 1T sugar, the baking powder and salt. Cut in the 2T butter till mixture resembles coarse crumbs. Beat egg with milk; add to flour mixture. Stir till dry ingredients are moistened. Pat dough on bottom and 1 inch up side of 9x9x2 inch baking pan. Combine gelatin, 1/3 cup sugar, and 3T flour. Add to rhubarb and mix. Turn into crust-lined pan. Combine the remaining 2/3 cup sugar and 1/3 cup flour; cut in remaining butter. Sprinkle over rhubarb filling.
Bake at 375 degrees for 45 minutes. Cool and serve over ice cream.
Janice's Vidalia Onion and Peppercorn Potato Salad
Boil about 10 medium to large potatoes (I always use red potatoes) with the skins on until tender. Do not over cook. Let cool. Peel and slice when completely cooled.
Mix all ingredients together in a medium sauce pan with whisk until smooth. Heat on medium high until thickened. Let cool. Add 1c. of Vidalia Onion and Peppercorn dressing to thickened sauce and mix well. Salt the potatoes, cover with dressing and mix well. Onions may be added.
Cherry Buttermilk Scones
2 1/4 cups all purpose flour
1/2 cup oatmeal
1/3 cup sugar + 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
3/4 cup dried tart cherries, finely chopped
1/2 cup low-fat buttermilk
3 large eggs, divided (2 for scone, 1 for egg wash)
additional flour for cutting scones
Combine dry ingredients in a mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in the dried cherries. In another bowl, whisk together the buttermilk and two of the eggs. Add liquid mixture to dry mixture, stirring just until moist (dough will be soft and sticky). Allow dough to rest for 10 minutes. Preheat over to 400 degrees F. Prepare egg wash. Flour surface for dorming scones. Turn out dough and knead two to three times. Dough will be very soft. Divide dough inhalf. Roll each piece of dough into a 5 inch circle about 3/4 inch thick. Using a sharp knife, cut each round into 8 pie shaped wedges. Using a metal spatula, carefully transfer wedges onto a cookie sheet, arranging so that wedges are not touching. They should be at least 1 1/2 inches aprt. In a small bowl, whisk remaining egg with 1 tablespoon of water to make an egg wash. Brush a very light coat of egg wash onto the top of each scone: sprinkle tops of scones with remaining table spoon of sugar, and bake for about 13 minutes, or until the tops a lightly browned and the insides are fully baked. The scones will be firm to the touch. Best served warm.
-- Bobbie S.
Door County Dried Cherry Scones
Preheat oven to 400
2 C Flour
1/3 C White Sugar
1 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt
1/2 C Butter cold, cut in pieces
2/3 C Buttermilk
1 t. Almond extract
1 C Chopped dried Door County cherries
Coarse sugar for sprinkling on scones before baking
Using a wire whisk, combine flour, sugar, baking powder, soda and salt. Cut butter in to dry ingredients until it forms coarse crumbs. Stir in buttermilk and almond extract. Carefully fold in fruit . Do not over mix. Turn out onto lightly floured surface and shape the dough into a 7" circle. Cut into 6 wedges, but leave them where they lay (together) Transfer to a 10" or larger iron skillet or a parchment lined heavy baking sheet. You can stack 2 baking sheets to keep the bottom from over browning. Sprinkle tops with coarse ground sugar. Bake 20 minutes. Makes 6 scones.
-- Linda G.
Two Egg Omelet
Beat two eggs with a couple of teaspoons of water (water really makes the eggs fluffy). Add salt and pepper to taste. Cook the omelet until ready for filling. Spread one or two teaspoons of raspberry salsa on half of the omelet then cover with a piece of american cheese. Fold omelet in half and heat until cheese melts. Delicious!
-- Karen R.
Chopped Cherry Cheesecake Bites
Spread softened cream cheese on a graham cracker. Spoon Wood Orchard Chopped Cherry Jam on top of the cracker.
-- Elaine & Bob H.
3 small raspberry jello packages
3c. hot water
1 1/2c. (3pts) frozen Wood Orchard Chilliwack raspberries
8oz. cream cheese
8oz. cool whip
Dissolve the jello in the hot water. Pour over the frozen
raspberries layered in a 9x13 pan.
Mix softened cream cheese with sugar and fold in the cool whip. Cover the raspberry layer with the cool whip mixture. Refrigerate over night and enjoy!
You can substitute with Black Cherry jello and use Wood Orchard frozen cherries in place of the raspberries.
Fresh Cherry Pie
3c. pitted Wood Orchard sour cherries
1 1/3c. sugar
1 egg well beaten
Double crust for a 9 inch pie
Line pie tin with crust, pour in well-beaten egg. Mix cherries, sugar and tapioca. Pour into shell. Top with crust. Brush top crust with a little unbeaten egg white. Bake 375 for 1 hour.
1 c. yogurt
1/4 c. cherry/berry juice
1 c. fresh or frozen Wood Orchard raspberries
1 banana (optional)
Put all ingredients in a blender and blend well. Pour into glasses and enjoy (makes 2 servings).
-- Kari T.
Apple Scotch Cookies
1c. brown sugar, packed
1/4 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4c. Wood Orchard Apple Cider
1c. chopped nuts
1 8oz. pkg. butterscotch chips
1-1/2c. Chopped Wood Orchard apples (Cortland is my favorite for this recipe).
Cream butter with brown sugar. Add egg and beat until well mixed.
Sift together flour, salt, baking soda and spices. Add flour mixture alternately with cider to butter mixture.
Stir in nuts and chips. Fold in apples.
Drop by large spoonfuls on greased cookie sheet. Bake in a 350 oven for 10 to 15 minutes. Remove and cool.
Makes about 2 dozen cookies
These are so good I triple this batch. Later in the year when the apples are juicier I add about 2 cups of quick oatmeal, plus I've also added a few raisins, about 1/2 cups per batch.
-- Judy D.
4c. Wood Orchard fresh tart cherries with pits
1 quart of liquor(brandy or whiskey)
Place all ingedients in a glass jar, cover and store in a dark cool place for at least 4 months.
-- Brian H.
4c. unpitted Wood Orchard cherries
2 beaten eggs
1tsp. baking powder
Cover the cherries with water in a kettle. Add the sugar. Boil on medium until the cherries are tender. You will hear the skins popping. Taste for tenderness.Usually this takes about 5 minutes after boiling begins.
Dumplings-Mix eggs, flour and baking powder together. Drop from tablespoon into cooking cherries. Stir dumplings after each addition. Keep cherries boiling. Keep dropping until all batter is gone. Cook about 5 minutes after last dumpling is added. Add the 1 tablespoon butter or margarine. Serve warm. Leftovers may abe eaten cold or reheated.
-- Marianne Z.
10tbl. powdered sugar
1c. oleo or butter
4c. rhubarb diced
2 beaten eggs
4 egg whites
Mix powdered sugar, oleo and flour like a pie crust and pack in 9x13 pan. Bake 15 minutes at 350.
Combine the rhubarb, sugar, beaten eggs, flour and salt and pour over hot crust. Return to oven and bake for about 35 minutes. Beat the egg whites and add the sugar, cream and vanilla. Put on top of baked rhubarb and bake until brown.