Company coming over? Want to surprise them with a tasty new dip? Then you've just GOT to try this!
1 8oz package of cream cheese
1 cup of Ol’Snort or Black Bean Salsa
Mix well, refrigerate and serve with tortilla chips and /or veggies. Enjoy!!
Love that sweet corn flavor, but wish you could get it year 'round? Try freezing it!
4 quarts of corn (cut off raw)
4 tsp. salt
1 cup water
½ cup sugar
Stir and boil 5 minutes, or until it loses its milky color.
Cool and bag. 1 bushel cleaned corn makes 25 pint bags.
Want a sure fire way to keep that Tanners Orchard goodness all through the winter? Try our Peach Freeze recipe to keep the flavor coming while the snow flies.
½ bushel peaches 2 packages Sure-Jel (dry)
1 large can Fruit Fresh (5oz) 4 -5 cups sugar to taste
Put Sure-Jel, Fruit Fresh, sugar and ten peeled and sliced peaches into blender.
Blend to form a liquid. Peel and slice the remaining peaches and put into liquid.
Mix to coat all slices. Place coated peaches into freezer containers or freezer Ziploc
bags and freeze. Peaches will not turn dark. Thaw and enjoy all winter.
Save the peels
When you are canning or freezing a variety of peaches like RED HAVEN, which has a beautiful red skin and wonderful flavor, don’t throw the peels away.
Instead, peel a little thick, chop up or put in a blender and, measure.
Follow the recipe on Sure-Jel for Peach Jam.
It turns out real red and tasty!!
Want to show off during the holidays? Well, set this beauty next to your apple, pumpkin and other pies and see which one gets polished off first!
1 baked (9inch) pie shell
1 4oz pkg of Cream Cheese, softened
½ cup powder sugar
½ tsp Vanilla
1 cup water
¾ cup sugar
1 ½ tbsp. cornstarch
3 tbsp. peach gelatin powder
1 tsp lemon juice
4 cups peaches, peeled & sliced
Beat together cream cheese, powder sugar and vanilla and spread over cooled pie crust
Mix ½ cup water and sugar in saucepan. Bring to a boil. Mix ½ cup water and cornstarch; add to sugar mixture and cook until thickened. Remove from heat add gelatin powder and lemon juice. Let cool until syrupy. Place peaches over cream cheese mixture in pie shell. Pour syrup evenly over top. Refrigerate until set.
This recipe is from Recipes to Remember sold in our market.
We guarantee you'll be strong to the finish with this new take on Spinach! Give it a try and watch dinner-time faces light up!
8 cups fresh spinach
6 tbsp. walnuts pcs. Chopped
3 tbsp. olive oil
2 tbsp. of butter (optional)
½ small onion, minced
salt & pepper to taste
2 eating apples peeled, cored & diced
Wash the spinach, then place it dripping wet in a large pan. Cover with a lid and cook over high heat, shaking the pan often, for about 3 minutes, or until the spinach has reduced in volume and softened.
Drain well, pressing all the liquid from the spinach.
Heat the oil, then stir-fry the onion and apples until the onion has softened, but not browned, stir in the nuts and continue stir-fry for about 5 minutes to roast them and bring out their flavors. Add the butter and heat it through before adding the spinach. Stir-fry the spinach for 3 minutes. Add the seasoning to taste, then serve at once.
This delicious cool treat combines two favorites at Tanners Orchard. Squash and Apples!
2lb butternut squash
2 tbsp. honey
2 tbsp. brown sugar
¼ cup butter, melted
1 tbsp. flour (use more if it’s too watery)
2 baking apples, cored & sliced
In ½ inch pieces.
Take the butternut squash, peel remove seeds and cut into ½ inch pieces.
Stir the sugar, butter, flour, honey and salt together, except apples.
Arrange squash in baking dish, top with apple slices. Sprinkle with sugar mixture.
Cover with foil. Bake at 350 for 50 – 60 minutes.
Can be prepared ahead and refrigerated.
Want to surprise your family and friends at your next cookout? Well, turn those "been there, done that" barbecue ribs into a WOW with our Tanners Apple Butter Barbecue Spare Ribs recipe.
Don't worry. We won't tell! It'll be our little secret!
4 lbs. spare ribs
1 16oz jar of Tanners Apple Butter
Salt and pepper to taste
Barbecue Sauce
1 onion chunked
Sprinkle ribs with salt and pepper. Place ribs in boiler pan under broiler for 30 minutes to brown and remove excess fat. Slice ribs into serving pieces and put into crock-pot.
Add onion, pour Tanners Apple Butter and barbecue sauce over ribs and cook on low for 8 hours.
Chocalate cake? No way! Bake the Tanners Orchard way! And remember, an apple cake a day keeps the doctor away.
The dentist, however, might be another story!
1½ ups vegetable oil
½ tsp. nutmeg
1½ cups sugar
1 tsp/ baking soda
½ cup brown sugar
½ tsp. salt
3 eggs
2 tsp. vanilla
3 cups flour
3 ½ cups apples
2 tsp. cinnamon
1 cup nuts (optional)
In a large mixing bowl, mix oil, sugar, brown sugar and eggs until blended. Beat 1 minute. Add flour, cinnamon, nutmeg, baking soda, salt and vanilla. Beat 1 minute. Stir in apples and nuts, if desired. Heat oven to 350. Grease and flour 9x13 inch pan. Pour mixture in and bake 35 to 45 minutes, or until toothpick comes out clean. Serve with Tanners Carmel Sauce drizzled over it. Yields 12 to 15 pieces.
A golden brown treat that is guaranteed to be so popular, you'll need to stock up on Tanners Orchard apples just to keep everyone satisfied! Easy to make, easy to bake, and even easier to eat!
10 apples, peeled and sliced thin
1½ cups sugar
1½ tsp cinnamon
3 tbsp flour
3 tbsp minute tapioca
¼ tsp nutmeg
Mix all together
Crust
1½ cups shortening
1 egg plus 1 egg yolk
1½ tbsp lemon juice
7½ tbsp cold water
3 cups sifted flour
Sift flour into bowl cut in shortening until crumbly; add egg, lemon juice and water.
Mix until moistened, divide dough in half, roll out and place in 15½ x 10½ x 4 jelly roll pan. Press up on sides of pan.
Arrange apple mixture over crust, roll out other half of dough to fit top. Make vents in top. Moisten edges of dough with water, seal and spread whipped egg whites over crust.
Bake in 375 oven for 1 hour or until golden.
Combine 1 cup powdered sugar, 3 tbsp water and 1 tsp vanilla. Mix well and spread on bars while warm.
Slice and enjoy.
