We've come across some pretty great recipes over the years. Some are created from scratch, some are passed on from generation to generation, and lots are straight from our customers! We hope you'll enjoy our recipes here. But remember, the best dishes always start with the freshest, best-tasting ingredients! Looking for even more great fruit and vegetable recipes? Check out our very own Hollabaugh Bros. cookbook, Fresh From Our Orchards, filled with dozens of family favorites!
Apple Recipes
Peach Recipes
Berry Recipes
Vegetable Recipes
Ingredients:
Directions:
Combine flour, sugar, cocoa, soda and salt. Add applesauce, water, vegetable oil, vanilla, and vinegar. Blend in mixing bowl until all is moistened. Pour into a greased and floured 9 x 13 in. baking pan. Bake at 350 degrees about 30 minutes.. Frost with peanut butter icing: 1/3 c. peanut butter, 1/3 - 1/4 c. milk. Combine well. Will easily frost 9 x 13 inch cake.
Ingredients:
Directions:
Preheat oven to 350 degrees. Lightly oil a 9 x 13 inch baking pan. Mix sugar, oil, and eggs in a large bowl. Beat well. Add flour, baking soda, salt, apples, nuts, and vanilla and beat just until thoroughly combined. Scrape batter into prepareed baking dish. Bake for 1 hour. To make topping, boil together the brown sugar, butter, and milk for 2 1/2 minutes. Remove from heat. When cake is done baking, poke a fork down through the cake - about 15 jabs all around the cake. Pour hot topping over the hot cake. Serve warm or cool. It just keeps getting better the longer it sits!
Ingredients:
Directions:
Butter casserole. Add apples. Sprinkle with cinnamon. Blend sugar, flour, and butter until crumbly. Add raisins. Spread mixture over apples. Top with nuts. Bake at 400 degrees for 35 minutes. Serve warm with ice cream.
Ingredients:
Directions:
Mix all ingredients well and pour into a greased 9x13 pan. Bake at 350 degrees for 50 minutes.
This pie requires enough pie dough for a double layer 9” pie. Use your favorite pie dough recipe!
Line a 9” pie plate with a 12” square of foil. Let excess foil overhang the edge. Spread foil with 3 T. butter. Press 2/3 C. toasted chopped almonds, pecans or walnuts and 1/3 C. brown sugar into the butter. Fit bottom crust into pan over nuts and brown sugar.
Mix 5 C. unpeeled peaches, ¾ C. sugar, ¼ C. brown sugar, 2 T. minute tapioca, ½ Tsp. nutmeg and ½ Tsp. cinnamon. Pour into crust. Cover with top crust. Seal and prick with a fork. Brush lightly with milk. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 35 to 40 minutes. Cool. Turn upside down on serving plate. Remove foil.
Ingredients:
Hull, wash in cold water, and thoroughly drain berries. Crush enough (with potato masher or your hands) to make 1 cup. Combine sugar and cornstarch in saucepan. (Mix well together so no clumps of cornstarch appear.) Add crushed berries and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking and stirring over low heat 2 minutes. The mixture will be thickened and translucent. Remove from heat and stir in butter. Cool. Place whole berries (or halved if large berries) into bottom of pie shell. Reserve a few choice berries for the top of pie. Pour cooked mixture over the berries in the pie shell and chill for at least 2 hours.
Pie Crust:
Combine flour and salt. Cut in shortening. Slowly add ice water until crust is firm ball. Roll out to 9 inch diameter. Place in pie shell and prick with a fork. Bake at 425 degrees for about 10 minutes. Allow to cool. Add a dollup of whipped cream and enjoy!
Ingredients:
Directions:
Into bowl, sift flour (reserving 2 T.), 1/2 C. of sugar, baking powder, salt, baking soda, and 1/4 tsp. cinnamon. In other bowl, mix sour cream, egg, butter, orange peel, and vanilla. Toss blueberries and reserved flour. In small bowl combine remaining cinnamon and sugar. Stir sour cream mixture into flour till batter is just combined; fold in blueberries. Spoon batter into muffin tins filling 2/3 full. Sprinkle tops with cinnamon and sugar. Bake at 400 degrees for 15-20 minutes or until muffin tops are golden brown and toothpick comes out clean.
Ingredients:
Follow Cake Box Directions and add:
Bake in a greased and floured 9x5x3 loaf pan. Bake at 325 degrees until toothpick insterted in center comes out clean. Let stand for 10 minutes and remove from loaf pan. Let cool overnight.
Frosting:
Beat butter, salt, and vanilla until fluffy. Add 10x sugar until frosting is of desired consistency for spreading. Add 1 T. or so of heavy cream. Frosting should not be too stiff.
Decoration:
Ice top and sides of cake. When frosting has set, place plump red raspberries over the top of the cake and around the base of the serving plate.
This cake is beautiful to the eyes and to the taste buds! It keeps well when lightly covered with plastic wrap or in a cake pan. Enjoy!
Ingredients:
Blueberry Sauce:
In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
Spoon into 2 greased and floured 9 x 5 x 3 loaf pans. Bake at 350 for 60 to 65 minutes or till toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar. In a saucepan, combine the sugar, cornstarch and cranberry juice until smooth. Add blueberries. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake. Makes 2 loaf cakes.
**Note - If using frozen blueberries, do not thaw before adding to batter.
Ingredients:
In medium bowl, combine sugars, ¼ cup flour, tapioca, and spices. Mix until blended. Pour over the blueberries in a large bowl. Mix gently. Pour into prepared 9-inch pastry shell and dot with butter. Place top of pastry over blueberries. Bake at 375 degrees 55 to 65 minutes or until bubbly and nicely browned. Cover with foil if getting too brown.
Ingredients:
In mixing bowl, beat egg and 1/2 c. sugar. Combine flour, baking powder, and salt. Add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. Pour into a greased 8 inch square baking pan. Sprinkle with remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees for 30 to 35 minutes. Yield: 9 servings
Ingredients:
If the asparagus spears are thick, cook them in boiling water for 2 minutes; drain. Place the asparagus in a greased 9x9 baking dish. Heat oil in a skillet over medium heat; add chicken and brown on both sides; season with salt and pepper. Arrange the chicken over asparagus. In a bowl, mix soup, mayo, and lemon juice. Pour over chicken. Cover and bake at 375 for 40 minutes, or until chicken is tender and juices run clear. Sprinkle dish with cheese and let stand for 5 minutes before serving. Compliments of Ellie's favorite Food Network chef, Paula Deene!!
Ingredients:
Chop asparagus into desired lengths while heating broth. Add asparagus, onions, garlic, and sauces. Bring to a boil for 6 minutes. Cool on low heat. When boiling has stopped, add cheese and half & half. Stir until cheese is melted. Serves 6 to 8 large bowls.
Ingredients:
Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly tender to the bite, about 3 minutes. Place one sheet of phyllo on a cutting board. Set aside the remaining sheets, cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into 9 rectangles, two cuts down from the top, two cuts across. Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll up spear and seal with butter. Repeat with remaining spears. Place on a cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt, and pepper. Cover the exposed asparagus tips with foil. Bake until golden brown and crispy 10-12 minutes. Serve warm. (Recipe from The Evening Sun, April 9, 2008)
My sister's been gone over 10 years now, but her memory lives on in this tasty casserole. It's a favorite Easter dish using canned, fresh or frozen asparagus, but is most popular when it's made in May - using fresh-cut asparagus! -Kay Hollabaugh
Cook asparagus as directed or until barely tender. Drain well. In a large skillet, cook onion in butter until tender (not brown). Stir in flour. Add milk and cook, stirring constantly, until thickened. Mix in salt, pepper, eggs and asparagus. Turn into a 2 quart casserole. Top with cheese and crumbs. Bake in moderate oven (350 degrees) about 30 minutes until hot and bubbly. Makes 8 servings.
Ingredients:
Steam asparagus until crisp and tender. Place in 9x13 baking dish. Mix sour cream, garlic salt, and horseradish; spread over asparagus. Melt butter and add bread crumbs; sprinkle over asparagus. Broil until bread crumbs are browned. Makes 8 servings.
Ingredients:
Place asparagus on a foil-lined baking sheet. Sprinkle with EVOO, salt, and parmesan cheese. Turn oven to broil and cook asparagus 8-10 minutes until crisp-tender.
Ingredients:
Cook asparagus until soft, reserving liquid. Add enough milk to the reserved liquid to measure 4 cups. Set aside. In blender, puree the asparagus and set aside. In a 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt, and bouillon. Add milk mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat.
Ingredients:
Gently pound breasts to lenth of asparagus spears; spread each slice with 1/2 tsp. mustard. Place 3 to 4 asparagus speras toward one end of long side of fillet. Sprinkle with 2 T. cheese and 1 1/2 tsp parsley and shallots. Sprinkle with salt and pepper. Roll up turkey to enclose asparagus. Fasten with skewers or toothpicks. Brown turkey rolls in oil in ovenproof skillet; pour wine over turkey and sprinkle with salt and pepper. Bake at 350 degrees 15 to 20 minutes or until turkey is cooked but not dry. If desired, add 2 T. water to pan drippings, heat and serve over turkey rolls.
Ingredients:
Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip of bacon around each asparagus spear, leaving tips and end exposed. Lay on a cookie sheet. Bake in a preheated 400 degree oven for 20-25 minutes or until bacon is cooked. Serve warm or at room temperature.
