Easy Apple Walnut Cake

1/2 cup butter, softened

1 cup sugar

2 eggs

1/4 teaspoon vanilla

1 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups shredded peeled apples (about 2 medium) (Golden Delicious are great for this recipe!)

1/2 cup chopped pecans or walnuts

Vanilla or cinnamon ice cream


Preheat oven to 350 degrees F. Spray 9-inch round pan with nonstick cooking spray.  In a large bowl, beat butter and sugar with electric mixer on medium speed about 5 minutes or until light and fluffy.  Beat in eggs, one at a time.  Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and nuts.  Spread into pan.  Bake 40-45 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan to cooling rack.  Cool 10 minutes longer.  Serve warm with ice cream.  (Add a drizzle of caramel topping if desired.)


Strawberry Lemonade Moscato Slushies


1 packet Strawberry Lemonade Mix

4 cups strawberries, fresh or frozen

750 mL Moscato wine

5 cups lemon lime beverage, such as Sprite or 7-up


Add strawberries to a food processor or blender and puree.  Place puree into a large 2-gallon plastic zipper-style bag.  Add Strawberry Lemonade Mix.  Then pour in wine and 5 cups soda.  Mix well.  Seal bag tightly.  Place bag into a metal cake pan and place in freezer for at least 4 hours or until frozen to a slushie consistency.  Scrape with a fork and place in glasses.  You may add additional soda to each glass before serving.  The mixture can be placed in a zipper style bag and frozen up to 3 months.


Zucchini and Sweet Potato Stuffed Peppers


4 bell peppers (red or green)

1 medium zucchini (approx. 1/2 lb.)

1 small onion

1 sweet potato, peeled

2 teaspoons olive oil

1/2 cup diced celery

3/4 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup vegetable broth

2 tablespoons toasted pine nuts


Preheat oven to 375 degrees F.   Spray baking dish with nonstick cooking spray.  Slice tops off bell peppers; remove seeds and membranes.  Bring large pot of water to a boil; add peppers, cover and cook 5 minutes or until bell peppers start to soften.  Remove with tongs; drain upside down.  Spiral zucchini and onion with ribbon blade, or thinly slice; cut into desired lengths.  Spiral sweet potato with ribbon blad and place in food processor; pulse until sweet potato forms small pieces.  Heat oil in large skillet over medium-high heat.  Add zucchini, onion, celery, Italian seasoning, salt and pepper; cook 5-7 minutes or until zucchini is browned and vegetables are tender, stirring occasionally.  Add sweet potato during last 3 minutes of cooking; reduce heat if browning too quickly.  Remove from heat. Stir in broth and pine nuts; spoon into bell peppers.  Transfer to prepared baking dish and bake 15 minutes or until sweet potatoes are tender and filling is heated through.




Where to Find Us:

Jefferies Orchard
1016 Jefferies Rd
Springfield, IL 62707

Phone: +1 217 4877582


Special Note:  When you search for us on Google or  Bing, our hours are not displayed correctly, even though we've reported the problem numerous times.  It's best to visit our website for the most up-to-date information.

Our Mission

To grow high quality produce that is fresh and in-season for our customers, while honoring the land and sustaining our family farm. 


We appreciate your support in this mission!  Thank you!


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