The farm is now closed for the 2018 season.
Hope you will visit us in 2019.
Thank you for a great year!
4 cups grated sweet apples from Stepp’s Hillcrest Orchard 2 eggs 2 cups sugar ¾ cup oil 1 tsp. vanilla 2 cups plain flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda
Preheat oven to 350 degrees. Using a mixer cream together eggs, sugar, oil, and vanilla. Sift together flour, salt, baking powder, and baking soda. Add dry ingredients to creamed mixture; batter will be still. Add juice from grated apples, if needed. Continue mixing and add apples. Mix well. Pan Sizes Pour in 10 sprayed mini loaf pans. Bake for 5 minutes, remove and sprinkle 1 tbs. butterscotch chips on each cake. Return to oven and continue baking 25 minutes or until a toothpick or knife inserted in the center comes out clean. Pour into a greased and floured 13 x 9 inch pan or 2 layer pans. Bake for 5 minutes, remove and sprinkle one cup of butterscotch chips evenly over the cake/s. Return to oven and bake 30 minutes or until toothpick or knife inserted in the center comes out clean. If desired, you can top with a powdered sugar glaze.
1 bunch Swiss Chard, stems partially removed (about 4-5 leaves)
3 Celery ribs
2 large Apples, cores removed
½ medium Lemon
2 inch piece of fresh Tumeric
1 Tablespoon Dijon Mustard
½ Shallot, minced (optional)
¼ -1/3 Cup Stepp’s Apple Butter
2 Tablespoons Apple Cider Vinegar
¼ Cup Oil
1 teaspoon Salt & Pepper Blend
Combine first 4 ingredients and whisk to combine in a small bowl or measuring jug. Slowly drizzle in Oil whilst whisking to incorporate. Add Salt & Pepper to taste. “Massage” into freshly washed, spun and chopped Kale greens and serve with Apples, Turnips & Walnuts for a hearty Winter Salad