Welcome to Moelker Orchards! Home of great Michigan apples,peaches, cherries, pears and Family Farm Fun!

Here are some of our favorite recipes made with fresh Moelker Orchards fruits!!

   CHERRY CRISP PIE  APPLE DUMPLINGS    CARAMEL FRUIT DIP    GRILLED FRESH PEACHES    CHERRY PIE      APPLE PIE IN A JAR        HOT CIDER            

CHERRY CRISP PIE

1/4 cup (1/2 stick) butter or margarine                 3/4 cup quick oats, uncooked

1/2 cup all-purpose flour                                     1/2 cup firmly packed brown sugar

1/2 cup chopped pecans (if desired)                     1/2 teaspoon ground cinnamon

2- 21 oz. cans cherry pie filling**                         1 10 inch prepared graham cracker crust

Melt buter in saucepan.  Remove from heat and stir in oats, flour brown sugar, pecans(if desired), and cinnamon.  Spoon pie filling into crust.   Sprinkle oat mixture over top.  Place pie on a baking sheet.  Bake in a preheated oven at 375 degrees for 40 to 45 minutes, or until topping is golden brown.   Cool in wire rack, then refriderate at least 4 hours before serving.

**You can make your own cherry pie filling by using 4 cups pitted tart cherries, 1 cup sugar, and 2 - 3 tablespoons cornstarch.  Pour sugar over cherries, let set until juice is formed.  Heat juice and slowly add cornstarch. When blended, add cherries and heat over medium heat until mixture thickens.

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Marianne Tanis' Apple Dumplings

2 cups Shortening                                             4 cups flour

1 Tablesppon sugar                                           1 teaspoon salt

1 teaspoon baking soda                                     1 egg, beaten

3 tablesppons lemon juice                                 10 medium to large, firm, tart apples (Northern Spy, Idared)

1 cup raisins (optional) divided                         1 teasppon cinnamon, or to taste, divided

5 teaspoons butter, divided

Sauce:

2 cups water                                                     1 cup sugar

2 tablespoons butter                                          2 teaspoons cinnamon

In Large mixing bowl, combine shortening, flour, sugar, salt & baking soda.  Mix in egg, water & lemon juice with a fork or pastry blender until mixture holds together.  Dough should be soft, but workable.  Divide into 10 equal balls about the size of a baseball.  Working with 1 apple at a time, peel, & core the apple.  On floured surface, roll out one ball of dough to a diameter of about 10". Place peeled & cored apple in center of dough circle.  Fill with 1 tablespoon brown sugar, a few raisins, a pinch of cinnamon & 1/2 tsp butter.   Wrap the dough up around the apple, pinching it together to seal.  Pick up the dough wrapped apple and pack the dough around the apple, similar to making a snowball. Set aside. Repeat with remaining apples.  Place in gallon-size frezzer bags & freeze until ready to use. 

For the sauce, comvine water, sugar, butter & cinnamon in a saucepan.   Bring to a boil over medium hight heat; reduce heat to a simmer & cook gently for 3 minutes.  Prepare the sauce just before baking the dumplings.  To bake, place the frozen dumplings into a ungreased deepsided baking dish, keeping them as close together as possible. Pour the sauce over the dumplings.  Bake at 475 degrees for 10 minutes.  Reduce heat to 350 degrees and bake for 1 hour or until the dumplings are lightly browned & apples are tender. Drizzle sauce over dumplings toward the end of the baking time to glaze them.  Remove from oven. Let sit for about 20 minutes before serving.  Makes 10 dumplings.

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CARAMEL FRUIT DIP

4 oz Tub of Creamy Caramel

3 oz Cream Cheese

8 oz Cool Whip

1 tsp Vanilla

Microwave Caramel until melted.  Add the Cream Cheese, Cool Whip and Vanilla. Stir until mixed.

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GRILLED FRESH PEACHES

CHERRY PIE

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Apple Pie in a Jar

6 cups sugar        1 tsp canning salt         1 cup corn starch         10 cups water         3 1/2 tsp Cinnamon            3 TB Lemon Juice         3 1/2 tsp Nutmeg                             28 cups Apples Sliced

HOT CIDER

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