Apple Bird Feeder

Slice off top of an apple, cutting about one-quarter of the way down from top.  Scoop out flesh, leaving at least a half-inch thickness all around.  Turn over apple and cut four grooves into its bottom (forming an X).  Cut two lengths of twine, each a yard long.  Lay twine pieces to form a cross. Place apple at the crux.  Gather all four loose ends of twine and lift, making sure that twine rests in grooves.  Knot at top.  Fill apple with birdseed (you can mix in suet or peanut butter if you like).  Hang in a sheltered spot.


Chunky Applesauce

8 cups chopped apples (about 3 ½ lbs.)

½ cup packed brown sugar

1 teaspoon ground cinnamon

2 tsp. vanilla extract

In a Dutch oven, combine apples, brown sugar and cinnamon.  Cover and cook over medium heat until apples are tender, stirring occasionally, approximately 35-40 minutes.  Remove from the heat, stir in vanilla.  Mash apples slightly, if desired.  Serve warm or cold.



Apple Pumpkin Butter

2 ½ pounds apples (Golden Delicious and Gala work well)

2 cups baked pumpkin

2 teaspoons pumpkin pie spice

¼ cup apple cider


Peel and core apples, then cut into 1 inch chunks. Transfer to a 5 to 6 quart slow cooker and fold in pumpkin, pie spice and cider.  Cook on Low for 6 hours, then let cool slightly.  Working in batches, puree until smooth.


Grilled Apple Tossed Salad

6 tablespoons olive oil

¼ cup minced fresh cilantro

¼ cup orange juice

¼ cup white or regular balsamic vinegar

2 tablespoons honey

1 garlic clove, minced

½ tsp. salt

1 tsp. Jimmysticks Zesty Green or Smokey Red hot sauce

2 large apples, such as Supreme Gold or Golden Delicious, cut into ½ inch wedges

5-ounce package spring mix salad greens

1 cup walnut halves, toasted

½ cup crumbled blue cheese

For dressing, whisk together first 8 ingredients.  In a bowl toss apples with ¼ cup dressing.  Let stand 10 minutes.

Place apple slices on a grill rack over medium heat; reserve marinade left in bowl.  Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade.

To serve, toss greens with remaining dressing.  Top with grilled apples, walnuts and cheese.


Grilled Apple Pizza

5 medium apples, peeled and sliced

4 tablespoons butter, divided

½ cup packed brown sugar

1 tsp. ground cinnamon

1 tube (13.8 oz.) refrigerated pizza crust

In a large skillet, sauté apples in 3 tablespoons butter until crisp-tender.  Stir in the brown sugar and cinnamon; keep warm.  Unroll pizza crust and cut lengthwise in half.  In a microwave, melt remaining butter; brush onto both sides of crust.  Grill, uncovered, over medium heat, 1-3 minutes on each side or until lightly browned, rotating halfway through cooking to ensure an evenly browned crust.  Remove from the grill; top with apples.

Extra toppings:  dried cranberries, cream cheese frosting drizzle, caramel sauce drizzle, and/or chopped pecans.


Muffin-top Apple Oatmeal Cookies

1 ½ sticks butter, softened

1 1/3 cups sugar

1 tsp. vanilla extract

¾ tsp. cinnamon

½ tsp. baking soda

¼ tsp. each allspice, baking powder, and salt

2 large eggs

1 ½ cups all-purpose flour

2 cups old-fashioned oats

2 cups coarsely grated, peeled apples

¾ cup golden raisins

Garnish:  dried apple chips

Heat oven to 375 degrees.  Have baking sheets ready.  In a large bowl with mixer on medium speed, beat butter, sugar, vanilla, cinnamon, baking soda, allspice, baking powder and salt, 3 minutes or until fluffy.  Beat in eggs 1 at a time until blended.  On low speed, beat in flour just until combined.  Stir in oats, apples and raisins.  Drop by ¼ cups dough about 4” apart on ungreased baking sheets.  Bake 17 minutes, placing an apple chip on each cook after 15 minutes, until cookies are golden.  Remove to wire rack to cool.


Apple Cinnamon Bread

3 eggs, slightly beaten

½ cup vegetable oil

½ cup applesauce

2 cups sugar

2 large firm apples, peeled, cored and shredded

2 tsp. vanilla

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup chopped pecans

Preheat oven to 350 degrees.  Grease bottom and ½ inch up sides and lightly flour two 8 x 4 inch loaf pans.  In a bowl, whisk together eggs, oil, applesauce and sugar.  Stir in apples and vanilla.  In another bowl, combine dry ingredients.  Stir dry ingredients into liquid ingredients until combined.  Divide batter between prepared pans.  Bake 50-60 minutes or until a toothpick inserted near center comes out clean.  Cool in pans 10 minutes.  Remove bread from pans and cool completely.  Makes 2 loaves.


We have many more family recipes available at our store in our own cookbooks!  Jefferies Orchard Favorite Recipes has over 250 recipes using fresh produce, including Best Apple Pie, Apple Harvest Salsa, Savory Stuffed Zucchini, Grandma Jefferies' Zucchini Salad, and Honey-Orange Broccoli Slaw.  Jefferies Orchard Through the Seasons has over 150 recipes, including Chocolate Zucchini Cake, Breakfast Zucchini Casserole, Dessert Apple Salad, and Skillet Ratatouille.



Where to Find Us:

Jefferies Orchard
1016 Jefferies Rd
Springfield, IL 62707

Phone: +1 217 4877582

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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