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.
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.
Raspberry Jello
3 small raspberry jello packages
3c. hot water
1 1/2c. (3pts) frozen Wood Orchard Chilliwack raspberries
8oz. cream cheese
1c. sugar
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
3Tbl. tapioca
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.
Berry Smoothie
1 c. yogurt
1/4 c. cherry/berry juice
1 c. fresh or frozen Wood Orchard raspberries
1 banana (optional)
ice
Put all ingredients in a blender and blend well. Pour into glasses and enjoy (makes 2 servings).
-- Kari T.
Apple Scotch Cookies
1/2c butter
1c. brown sugar, packed
1 egg
2c. flour
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.
Cherry Bounce
4c. Wood Orchard fresh tart cherries with pits
1 quart of liquor(brandy or whiskey)
1c sugar
1/2c water
Place all ingedients in a glass jar, cover and store in a dark cool place for at least 4 months.
-- Brian H.
Cherry Soup
4c. unpitted Wood Orchard cherries
1c. sugar
Dumplings
2 beaten eggs
3Tbl flour
1tsp. baking powder
1Tbl butter
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.
Rhubarb Torte
2c. flour
10tbl. powdered sugar
1c. oleo or butter
4c. rhubarb diced
2c. sugar
2 beaten eggs
2tbl flour
1/2tsp.salt
4 egg whites
1/2c. sugar
1/2tsp. cream
1/2tsp. vanilla
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.
--Becky K.
