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.
Lemon Blueberry Drop Scones
2c flour
1/3c sugar
2 1/2t baking powder
1T grated lemon peel
1/2t baking soda
1/4t salt
Combine these 6 ingredients in a bowl.
1c lemon yogurt
1 egg
1/4c butter, melted
Mix these 3 ingredients in a bowl and stir gently into dry ingredients, just until moistened.
1c Wood Orchard dried Blueberries
2T flour
Toss these 2 ingredients and very gently stir into the batter. Drop by heaping tablespoonfuls 2" apart onto a baking sheet sprayed with Pam. Brush tops with Half & Half and sprinkle with sugar. Bake at 375 degrees F for 15-18 minutes or until lightly browned. This recipe makes 12 Large Scones.
If you want smaller scones, drop by heaping teaspoon and bake at 375 degrees for 14-17 minutes or until lightly browned. This recipe will make about 24 small scones.
Serve warm or at room temperature with Sweetened Lemon Cream Cheese (recipe below). These scones may be microwaved for approximately 15 seconds to warm and they will be just like fresh-baked.
Sweetened Lemon Cream Cheese
8 ounce package softened Cream Cheese
1/2c sifted Confectioner's Sugar
2T grated lemon peel
Juice of 1 Lemon
Mix together with an electric mixer til totally blended. Keep chilled.
Enjoy! -- Jan & Tom T.
Sue’ Rhubarb Torte
6c Wood Orchard Market rhubarb diced
6 Eggs beaten
2 1/2c Sugar or substituted with 1c Splenda and 1 1/2c sugar
3 Large Tbl. Flour
Salt to taste
Mix beaten eggs with sugar, flour and salt. Mix rhubarb in and pour in 9x13 pan. Bake at 375 degrees for 30 minutes. Serve warm with ice cream or cool whip if desired.
A nice light refreshing dessert. A great way to enjoy our fresh Door County rhubarb.
