Recipes

Here at Carlson Orchards we take great pride in the fruit we grow, the cider we produce, and the items we sell in our farm stand. We utilized the items we grew on our family farm. Eleanor Carlson (Mother Carlson) used the very fruit and vegetables we grew to developed these recipes over 60 years while working the land of Carlson Orchards.

We will update this page often. We also encourage you to share you favorites with us info@carlsonorchards.com.

Sweet Recipes

Apple Crisp

  • 4 c. sliced pared apples
  • 3/4 c. brown sugar, packed
  • 1/2 c. all purpose flour
  • 1/2 c. regular oats
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 c. butter, soft

Heat oven to 375°. Grease an 8″x8″x2″ baking pan. Arrange apple slices in pan. Mix remaining ingredients with a fork, then sprinkle over the apples. Bake until apples are tender, and the topping is golden brown, about 30 minutes. Serve with cream or ice cream. (Approx. 6 servings)

Apple Bread

  • 1 c. sugar
  • 1/2 c. shortening
  • 2 eggs
  • 1 c. chopped apples
  • 2 c. flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla

Heat oven to 350°. Grease a loaf pan. Mix all ingredients together into a bowl until well blended. Add the mixture to the load plan and bake until a toothpick inserted into the bread comes out clean. Serve warm or place in freezer for best results.

Blueberry Applesauce Bread

  • 1 c. sugar
  • 3 c. flour
  • 1/2 tsp. ground mace
  • 1/2 tsp. baking soda
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 c. butter, softened
  • 1 1/4 c. Carlson Orchards Applesauce
  • 2 eggs
  • 2 1/2 c. blueberries

Preheat oven to 350°. Mix all the dry ingredients together in a medium bowl. In a large bowl, blend the softened butter, eggs and applesauce together until well combined. Add the flour mixture to the wet ingredients and gently fold in the blueberries. Add mixture to a greased loaf pan. Bake for about 50 minutes or until a knife inserted in the bread comes out clean.

Glazed Apple Cookies

For the cookie:

  • 2 c. flour
  • 1 tsp. baking soda
  • 1/2 c. soft butter or shortening
  • 1 1/3 c. brown sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1 egg, unbeaten
  • 1 c. nuts, chopped
  • 1 c. chopped unpared apples
  • 1 c. raisins
  • 1/4 c. sweet apple cider 

For the glaze:

  • 1/2 c. sifted confectioners’ sugar
  • 1 tsp. softened butter
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. salt
  • 2 1/2 tsp. light cream 

Preheat oven to 400°.For the cookie, sift flour with baking soda in a medium sized bowl. In a large bowl, mix butter (or shortening), brown sugar, spices and egg together until well blended. Stir in 1/2 cup flour mixture to the wet ingredients and mix until well combined. Add nuts, apples and raisins followed by apple cider and the rest of the flour mixture. On a greased cookie sheet, drop a rounded teaspoon of dough 2 inches apart. Bake for 11-14 minutes.While the cookies are in the oven, make the glaze by mixing all ingredients together until smooth. Spread a thin layer of glaze on top of the cookies right when they come out of the oven.

Oat N’ Blueberry Muffins

  • 2 1/2 c. oatmeal, quick or old-fashioned, uncooked
  • 1/2 c. firmly packed brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 c. fresh or frozen blueberries
  • 2/3 c. skim milk
  • 3 tbsp. vegetable oil
  • 2 egg whites, slightly beaten

Preheat oven to 400° F Place oats in a blender or food processor, cover, and blend about 1 minute, stopping occasionally to stir. Line 12 medium muffin cups with baking cups. Combine ground oats, brown sugar, baking powder, salt and cinnamon until well mixed. Add blueberries, milk, oil and egg whites, mixing until dry ingredients are moistened. Fill muffin cups almost full. Bake for 20 to 22 minutes or until deep golden brown. Makes 1 dozen muffins.

Blueberry-Lemon Bread

  • 6 tbsp. butter
  • 1 1/2 c. sugar
  • 2 eggs
  • 1 1/2 c. flour
  • 1 tsp. baking powder
  • 1/16 tsp. salt
  • 1/2 c. milk
  • 1 c. blueberries
  • Rind of 1 lemon
  • Juice of 1 lemon 

Preheat oven to 350°. In a large bowl, cream together 1 cup of sugar and the butter. Add eggs, one at a time, and beat well. Add milk to egg mixture and mix until well combined. In a separate bowl, mix together the flour, baking powder and salt. Add the dry ingredients to the egg mixture and blend well. Add the grated lemon rind. Carefully fold in the blueberries until well distributed. Add mixture to a prepared loaf pan and bake for 1 hour. While the bread is baking, mix 1/2 cup sugar with the juice of 1 lemon. Once the bread is done, allow it to cool for 5-10 minutes then pour the lemon-sugar mixture over the top.

Maple Oatmeal Cookies

  • 1 c. flour
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 c. quick oats
  • 1/2 c. nuts of choice
  • 1/2 c. butter or shortening
  • 1 egg, well beaten
  • 3/4 cup local maple syrup
  • 1/2 tsp. vanilla
  • Raisins (optional) 

Preheat oven to 350°. In a large bowl, mix flour, salt and baking powder together. Beat egg until light and fluffy and add to flour mixture. Cream in the butter (or shortening), syrup and vanilla until well combined. Add the oats and raisins, if using. Bake for 8-10 minutes, or until golden brown.

Coffee Apple Cake

  • 1/2 cup butter
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 3/4 cup flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. cold, strong coffee
  • 1 c. peeled, tart Carlson Orchards apples (such as Cortland or Granny Smith)
  • 1/2 c. chopped nuts
  • Powdered sugar and/or icing (optional) 

Preheat oven to 350°. Cream sugars and butter together until light and smooth. Beat in egg. Measure dry ingredients together in separate bowl (do not sift). Add dry ingredients to the creamed mixture, alternate adding dry ingredients and coffee. Fold in apples and nuts. Add mixture to a greased 9-inch square pan. Bake for 40 minutes, or until tooth pick inserted comes out clean. When cool, sprinkle with powdered sugar and/or icing of your choice.

Savory Recipes

Apple – Chicken Stew

  • 3 chicken breasts
  • 6 chicken thighs
  • 4 1/2 c. cold water (divided)
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 3-4 large carrots, peeled and diced
  • 3 medium apples, peeled and cored
  • 1 green pepper, diced
  • 1 lb. boiled onions
  • 1/4 c. flour

In a large pot, cover chicken with 4 cups of water. Add salt and pepper and bring to a boil. Lower to a simmer and add in carrots. Simmer for about 30 minutes. Cut the apples into eighths and add into the soup with drained boiled onions and green pepper. Simmer for another 30 minutes or until all ingredients are tender and chicken is cooked through. Strain the broth, reserving 3 cups. Mix the flour and 1/2 cup cold water together until well blended. Add the flour mixture to the broth; cook and stir the stew over low heat until thickened. Enjoy with some fresh bread!

Harvard Beets

  • 6 Large beets, cooked and cubed
  • 2 tsp. Bread flour or 1 Tbsp. cornstarch
  • 1/4 c. Sugar
  • 1/2 c. Apple cider vinegar
  • 1/2 c. Water
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper

In a medium sized sauce pan, heat the vinegar, water, sugar and flour (or cornstarch) together and cook until clear. Season the mixture with salt and pepper and add the beets. Continue to cook until beets are warmed through. Serve warm.

Asparagus Apple Salad

  • 1/4 cup crumbled blue cheese
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. white vinegar
  • 1 Tbsp. water
  • 1 tsp. sugar
  • 2 tsp. Dijon mustard
  • 1 tsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cups asparagus, diagonally cut
  • 4 cups Little Leaf lettuce
  • 2 cups thinly sliced Gala apples

Combine blue cheese, parsley, vinegar, water, sugar, mustard, olive oil, salt and pepper until well mixed.Cook asparagus in boiling water for 1 minute. Drain and rinse under cold running water and drain. Combine the asparagus, lettuce and apples in a large bowl. Drizzle with mixed dressing and toss gently to coat.

Mapley Baked Chicken

Marinade:

  • 1 cup local maple syrup
  • 1/4 c. lemon juice
  • 1/4 c. soy sauce
  • 1 clove garlic, minced
  • 1/2 c. chopped onion
  • 1/4 c. chopped green pepper
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 1/2 lbs chicken (thighs, breasts or both)

Combine all the marinade ingredients together and pour over chicken pieces in a shallow baking pan. Cover and refrigerate for at least 3 hours, turning the chicken several times. Drain the chicken, reserving the marinade. Arrange chicken pieces, skin side down, in a shallow baking pan or dish. Baste with 1/3 of the marinade. Bake in preheated oven at 350° for 20 minutes. Turn the chicken pieces and baste again with 1/3 of the marinade and bake for another 20 minutes (or until the internal temperature registers at 165°). Serve with your favorite vegetables and sides!

Mother Carlson’s Coleslaw

  •  1 tsp. dry mustard
  • 2 tsp. sugar (or sugar substitute)
  • 2 tbsp. flour
  • 1/4 tsp. paprika
  • 1/2 c. water
  • 1 whole egg
  • 1/4 c. vinegar
  • 2 tbsp. salt-free butter
  • 2 tbsp. sour cream
  • 1 small head of cabbage, shredded 

Dissolve the mustard, sugar, flour and paprika in water. Beat egg and vinegar in the top of a double broiler. Add the dissolved ingredients to vinegar mixture. Cook, stirring, over boiling water until thick and smooth. Add butter. Remove from heat and chill. Mix in the sour cream. Pour on the cabbage and toss. Add salt and pepper to taste. Serves four.

Sour Cream Corn Bread

  • 3/4 c. yellow corn meal
  • 1 c. plain flour
  • 1/4 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp, baking soda
  • 3/4 tsp. salt
  • 1 c. sour cream
  • 1/4 c. milk
  • 1 egg, beaten
  • 2 tbsp. vegetable oil 

Preheat oven to 425°. Mix all ingredients together until well blended. Pour into a greased 8×8 inch square pan. Bake for 20 minutes, or until a tooth pick inserted into the bread comes out clean.

Atomic Pork Chops

  • 4 (1-1 1/2in) thick pork chops
  • 8 oz. heavy cream
  • 1 c. seasoned bread crumbs
  • 2-3 Carlson Orchards apples, diced small
  • 1/2 c. chopped walnuts
  • 1/2 c. chopped celery
  • 1 egg
  • 1/4 c. raisins (optional)
  • 1/4 tsp. oregano
  • Salt & pepper to taste 

Preheat oven to 350°. Wash, tenderize and make slits through the sides of each pork chop. Place heavy cream in a shallow bowl and moisten the chops. Remove from the cream (make sure to reserve the cream for later) and salt and pepper all sides of the pork chop. Mix together the remaining ingredients. Stuff the mixture into the slits of the chips, but not too fully. Place in a baking dish, cover with the heavy cream and bake for 1 1/2 hours or until internal temperature is 165°.

Hard Cider Cocktails

We want to make sure that when you can’t visit us at the Cider Barn, you can still enjoy some great cider based cocktails at home. While at the Cider Barn we can only use our hard cider to make cocktails, you can be free to express yourself at home with anything you would like. We would also like to encourage you to share your favorite recipes with us. Send your favorite cocktails to info@carlsonorchards.com. We will select recipes to feature in the Cider Barn. Creators of those recipes will have the cocktail named after them and receive a $25 Carlson Orchards gift certificate.

Oak Hill Old Fashioned

  • 6 oz. Oak Hill Blend
  • 8 dashes of aromatic bitters
  • 1 cocktail cherry 
  • 1/2 Orange slice
  • 1½ oz. of Bourbon or Brandy (we can’t add this at the Cider Barn, but you can at home)

In a cocktail glass (10 oz. or so) muddle the cherry and orange slice and add the bitters. Top with the Oak Hill Blend and add ice. To raise the bar at home, add the 1½ oz. of your favorite Bourbon or Brandy.

Ginger Zinger

  • 5 oz. Shapley’s Gala Hard Cider
  • 1.5 oz Ginger Beer (We prefer Harmony Springs)
  • 2 Basil Leaves (Fresh)
  • 1/2 Slice of Orange (Roasted Optional)

In a 10 oz. cocktail glass combine muddle the fresh basil and orange, add the Shapley’s Gala, and Ginger Beer. Add ice and gently stir.

To roast the orange slices, slice the orange into circles, slice those in half. Place on baking rack in a 475° oven until slightly charred. You can make the char as dark as you want.

Shand-A-Rita

  • 1.5 oz of your favorite Tequila
  • 4 oz of Shandy Stand Hard Cider
  • 0.5 oz Cointreau (Optional)
  • 1 Lime wedge

Combine Tequila and Shandy Stand Hard Cider in a 10 oz. cocktail glass. Add ice and float the Cointreau. Salted rim optional. Just a reminder we are unable to add the Tequila or Cointreau at the Cider Barn

CO-Jito

  • 4 oz. Honey Crisp Hard Cider
  • 1.5 oz Lightly Aged Rum (optional)
  • 1/2 Lime
  • 8 Mint Leaves
  • Splash of Seltzer Water

Muddle the lime and mint leaves together in the bottom of a pint glass, be careful not to over crush the mint leaves. Add ice, the Honey Crisp Hard Cider, rum (if using) and a splash of seltzer. Gently mix the ingredients, garnish with a lime and enjoy!