Cider Donut Bread Pudding

Cider Donut Bread Pudding

In the search for warm, comforting desserts not much tops bread pudding. This tasty version uses cider doughnuts instead of bread as the base, and adds a creamy custard with a hint of vanilla. You just can't go wrong here.

Oatmeal Waffles with Apple Butter

Oatmeal Waffles with Apple Butter

These waffles begin the night before – so, breakfast takes much less effort! Quick cooking
oats create a tender waffle, old fashioned oats result in a more substantial, chewy

Bourbon Apple Butter Ribs

Bourbon Apple Butter Ribs

Adapted from Bon Appetit, July 2005 – this recipe calls upon many of Champlain
Orchards’ products!

Mavis's Applesauce Cake

Mavis's Applesauce Cake

This recipe was given to Mavis Munger, of Shoreham, Vermont, by her mother-in-law
when Mavis came to America in the 1950s. It is her family’s favorite!

Curried Squash-Apple Soup

Curried Squash-Apple Soup

Adapted from Jen Stewart’s creation in the orchard’s kitchens. The curry in this soup brings an unexpected zing to the apples.

Baked Apple Pancake

Baked Apple Pancake

This recipe will be sure to cozy you up on chilly winter days or at any breakfast.

Grandma's Dutch Apple Torte

Grandma's Dutch Apple Torte

Fast, never fail, delicious family “standard!” The crust is like shortbread. This is the
recipe of Cape Cod-er, Barbara Soller, grandma of Champlain Orchard’s owner, Bill
Suhr. Versatile recipe with other fruits, too.

Applesauce Cookies and Glazed Bars

Applesauce Cookies and Glazed Bars

  • 1/2 cup butter

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1 egg, slightly beaten

  • 1 teaspoon baking soda

  • 1 cup unsweetened applesauce

  • 2 cups flour

  • 1/2 teaspoon cloves

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1/2 to 1 cup chopped raisins

  • 1/2 cup chopped nuts (walnuts or pecans)


  1. Preheat oven to 425F.

  2. Cream butter and both sugars; beat in egg.

  3. Add baking soda to cold applesauce and stir into batter.

  4. Add rest of dry ingredients, including raisins and nuts.

  5. Drop by tablespoonfuls on greased cookie sheet.

  6. Bake for 8-10 minutes.


  1. Preheat oven to 350F.

  2. Increase flour to 2 1/4 cups. Omit baking powder. Decrease baking soda to 1/2 teaspoon.

  3. Spread batter in 8 x 8-inch buttered pan.

  4. Bake 50 minutes.

  5. While still warm, spread with glaze made from confectioners’ sugar and milk and several drops of almond or lemon extract.

  6. Cool. Cut into bars.

AppleSauce Bread Pudding

AppleSauce Bread Pudding

This is a great way to use up leftover applesauce.

  • 3 cups dry bread cubes (about 4 slices)

  • 1 1/2 cups applesauce

  • 1/4 teaspoon cinnamon

  • dash nutmeg

  • 2 tablespoons butter

  • 2 beaten eggs

  • 2 cups milk

  • 1/2 cup sugar

  • 1 teaspoon vanilla

  • dash salt

  • cinnamon

  1. Preheat oven to 350F.

  2. Butter an 8x8x2 inch pan and layer half the bread cubes.

  3. Combine applesauce, cinnamon, nutmeg and spread over bread.

  4. Layer remaining bread on top and dot with butter.

  5. Combine eggs, milk, sugar, vanilla, and salt; pour over bread and lightly sprinkle cinnamon over top.

  6. Bake until a knife comes out clean, about an hour.

Serves 6

Apple Cider Syrup Pie

Apple Cider Syrup Pie


  • 1 cup Apple Cider Syrup

  • 2 Eggs

  • 3/4 cups milk

  • 3/4 cups sugar

  • 3 Tbsp flour

  • 2 Tbsp melted butter

  1. Put all the ingredients into a blender and blend together until well blended.

  2. Pour in prepared pie crust.

  3. Bake at 350F for 50 minutes.

Apple Butter Spice Cake

Apple Butter Spice Cake

cake ingredients

  • 2 cups all purpose flour

  • 1 1/4 cups sugar

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon salt

  • 1 cup apple butter

  • 3/4 cup buttermilk

  • 1/2 cup vegetable oil

  • 3 large eggs

  • 2 tablespoons unsulfured (light) molasses

  • 1 cup golden raisins

frosting ingredients

  • 1 1/2 pounds cream cheese, room temperature

  • 2 cups powdered sugar

  • 2 tablespoons unsulfured (light) molasses

  • 1/4 cup (1/2 stick) unsalted butter, room temperature

  • 1 tablespoon vanilla extract

caramel ingredients

  • 1/4 cup firm packed dark brown sugar

  • 1 tablespoon whipping cream

  • 1 1/2 cups chopped toasted walnuts

For Cake

  1. Preheat oven to 350°F.

  2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

  3. Combine first 6 ingredients in large bowl.

  4. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend.

  5. Stir apple butter mixture into dry ingredients.

  6. Divide batter between prepared pans.

  7. Bake until tester inserted into center of cakes comes out clean, about 25 minutes.

  8. Transfer cakes to racks and cool 20 minutes.

  9. Run small sharp knife around pan sides to loosen cakes.

  10. Turn cakes onto parchment-lined racks and cool completely.

For Frosting

  1. Beat cream cheese and sugar in medium bowl until smooth.

  2. Add molasses, butter and vanilla and beat just until smooth.

  3. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer.

  4. Spread remaining frosting on top and sides of cake. Refrigerate while preparing caramel.

Apple Butter Loaf & Muffins

Apple Butter Loaf & Muffins


  • 1/2 cup butter

  • 1 cup brown sugar

  • 1 egg

  • 3/4 cup buttermilk

  • 2 teaspoons baking soda

  • 2 cups flour

  • 1 cup apple butter

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon all spice

  • 1/2 teaspoon cloves

  • 1/2 cup pecans, walnuts, or almonds

Cake Time

  1. Cream butter and sugar until light and fluffy.

  2. Beat in egg.

  3. In separate bowl, combine buttermilk and soda.

  4. Combine flour and spices.

  5. Add flour alternately with buttermilk, beginning and ending with flour.

  6. Stir in apple butter and nuts. Pour into greased and floured 9 x 5 x 3 inch loaf pan.

  7. Bake at 350 degrees for 1 hour or until wooden pick inserted comes out clean.

  8. Cool in pan for 5 minutes; remove to wire rack and cool completely.

Makes 1 loaf.

Option: Can also bake this batter as muffins. Adjust cooking time - make visual check
after 30 minutes and test with toothpick.

Andrea's Curried Apple Soup

Andrea's Curried Apple Soup


  • 2 medium onions, peeled and chopped

  • 4 tablespoons butter

  • 1 teaspoon fresh ginger, grated

  • 1 teaspoon dry mustard

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/4 teaspoon cloves

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon cayenne

  • 6 tart apples, chopped

  • 1 1/2 quarts chicken stock

  • juice of 1 lemon

  • sea salt and pepper to taste

  • sour cream

Time to Cook

  1. Saute onions in butter.

  2. Add ginger, mustard, turmeric, cumin, coriander, cloves, cinnamon, and cayenne. Cook slightly to "toast."

  3. Add apples and chicken stock, and simmer until apples are soft. (Option: reserve 1 cup of apple pieces to add later to soup.)

  4. Puree soup in blender or food mill. Add juice of 1 lemon and season-to taste.

Serve with cultured cream. Serves 6.

Andrea's Baked Apples

Andrea's Baked Apples

Andrea Scott’s adaptation from Nourishing Traditions/ Sally Fallon. This is a wonder-
fully rich and spicy version of a classic way of cooking apples.


  • 1/2 cup sucanat (barely refined sugar) or 1/3 cup maple syrup

  • 6 tablespoons butter

  • zest from 2 small (or 1 large) lemon, grated

  • 1 teaspoon ground ginger

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground cardamom

  • 1/4 cup raisins

  • 1/4 cup chopped or sliced almonds or sunflower seeds

  • 6 large baking apples.

Let's Get Cookin

  1. Preheat oven to 325F

  2. Cream butter and sucanat/maple syrup

  3. Stir in lemon rind, spices, raisins, and nuts.

  4. Core apples from stem side, leaving apple intact on bottom.

  5. Fill each apple with a spoonful of stuffing.

  6. Place apples in buttered baking pan with a little water. Bake until apples are tender (depending on type of apple, about 1 hour).

Serves 6 for dessert or brunch. 

Note: Presentation is more attractive if the top third of the apples is peeled before filling
and baking - however, the finished apple is less juicy and provides less fiber.