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Rim's Edge Orchard 2016 Newsletter Vol 7
 
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Hayrides, Pumpkins, Apples and

Delicious Cider!!!

 
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There is much going on this weekend at Rim's Edge Orchard.  First there was so much demand last weekend we ran out of our Apple Cider.  This week we've pressed even more and the cooler is stocked FULL!  If you missed it last weekend or if you just haven't had the opportunity, come by and try some of our delicious Apple Cider.  

Next, this Sunday 12pm-6pm we celebrate the return of our hayrides.  Bring the kids out and take a quiet, scenic ride around the orchard property and out to our pumpkin patch.  The leaves are changing and the views are exquisite...truly something for everyone!  Hayrides Sunday 12-6p only!

This is the last weekend we'll have Zestar! available.  We think this variety has moved up to elite status; customers seem to agree.  Come get them before they are gone!

Pick Your Own:  Lindamac, Ruby Mac, and Cortland
Pre-Picked Varieties:  Honeycrisp, Zestar!, Cortland, Lindamac, Ruby Mac, McIntosh, Baker's Mix

Recipe Corner

Caramel Apple Pudding Dessert
From:  http://www.ladybehindthecurtain.com/caramel-apple-pudding-dessert/

Prep Time: 4 hours, 30 minutes

Total Time: 4 hours, 30 minutes

Yield: Makes 15 Servings

***Use SnowSweet Apples for this recipe.  They are slow to brown and taste amazing here. -- Rim's Edge Orchard Recommendation

Ingredients
For the Crust:

  • 2 cups crushed graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
For the First Layer:
  • 1 ( 8 ounce) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 1 cup whipped topping
For the Second Layer:
  • 3 cups cold milk
  • 2 (3.4 ounce) instant butterscotch pudding mix
  • 1/4 cup caramel ice cream topping
  • 1/4 cup toffee bits
For the Third Layer:
  • 1 1/2 cups whipped topping
For the Top Layer:
  • 2 medium SnowSweet apples, chopped
  • 1/3 cup dry roasted peanuts, chopped
  • 1/4 cup toffee bits
  • 1/4 cup caramel ice cream topping
Instructions
For the Crust:
  • In a small bowl, mix together the graham cracker crumbs, sugar and cinnamon.
  • Pour melted butter over cracker mixture, stir to combine.
  • Pour into a 9x13-inch baking dish sprayed with non stick cooking spray.
  • Press onto the bottom of the baking dish.
  • Place in refrigerator while making the first layer.
For the First Layer:
  • In a medium bowl beat the cream cheese, sugar and milk until smooth.
  • Fold in whipped topping; spread over crust.
  • Place back in the refrigerator while making the second layer.
For the Second Layer:
  • In a large bowl, whisk the milk and pudding for 2 minutes; let stand for 2 minutes or until soft-set.
  • Stir in the caramel topping and toffee bits.
  • Pour over the cream cheese layer; spread evenly.
For the Third Layer:
  • Spoon whipped topping onto the pudding layer; spread evenly.
  • Cover and refrigerate for at least 4 hours or until filling is firm.
For the Top Layer:
  • Just before serving, top with apples; sprinkle on the peanuts and toffee bits.
  • Drizzle on the caramel topping.
Copyright © 2016 Rim's Edge Orchard, All rights reserved.

Phone: 262.509.0090


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