It is all about the crust…
The Smolak Farms bakers take their jobs very seriously! That is why we have developed a pie crust recipe (sorry folks, we will not share) that we feel is one of the very best. Our challenge was to find something that could be made in bulk (yes, we make thousands of pies each year) and that would still maintain a fresh flavor and flaky consistency. We believe we have accomplished that task – but you can judge for yourself!
Order your own pies for Thanksgiving!
They will taste as if you made them yourself!
Call: 978-682-6332 x0
ORDERS FOR BAKERY ITEMS CAN BE CALLED IN: 978-682-6332, ext. 0
Apple, Apple Crumb, Cherry, Blueberry, Pecan, Pumpkin, Fruit of the Forest…..call to place your order today!
Beginning at 7:00am, the Smolak Farms Bakery is the place to come! As you walk into the Farm Stand you will be overcome by the delicious aromas coming from our kitchen! Stop by early for breakfast to go, which might include a cider donut, warm scone or muffin, cinnamon rolls and fresh coffee. Throughout the day you will find our homemade pies, cookies and other assorted pastries.
Always watch for signature items, as the fruits from Smolak Farm are home-made fresh right into our pastries!
Please call ahead for any special orders. 978-682-6332, ext. 0
Our customers travel far and wide for our delicious cider donuts! There are three types, plain, sugar coated or sugar and cinnamon coated. Donuts are sold individually as well as by the half and full dozen.
VISIT OUR ONLINE STORE TO PURCHASE CIDER DONUTS
Smolak Pies are made with homemade crust which is rolled out in our kitchen. Pies can be purchased daily, however, if you want to make sure that your favorite flavor is available, we suggest that you give us a call at 978- 682-6332, ext. 0, and we will reserve a pie for you!
Featured Pies Include: Apple, Blueberry, Apple Crumb, Fruit of the Forest, Strawberry Rhubarb (seasonal), Peach (seasonal), Peach Crumb (seasonal), Pecan (seasonal), and Pumpkin (seasonal)
½ cup butter
1 can of canned pumpkin filling
1 ¾ cup of flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
1-cup choc. Chips
Cream butter & sugar…add eggs and pumpkin and mix well. Sift dry ingredients together and add to pumpkin mixture. Stir in choc. Chips. Grease a 9 x 12 pan and pour mixture in. Bake at 350 for 30 min.
When cool, frost with:
4 oz softened cream cheese
¼ cup softened butter
2 cups sifted powdered sugar
1 tsp vanilla
Cream butter & cream cheese until smooth. Add sugar and vanilla, mix well.
These can be frozen – they are addicting!
Cider Donut Apple Crisp Muffin/Bread Pudding Recipe
Preheat the oven to 350 degrees F. Generously butter the cups of 2 large muffin pans. (You will need 12 muffin cups.) Set aside.
Gently simmer the raisins and brandy in a small saucepan over low heat. Remove from the heat and set aside. Peel, core and cut the apples into 1-inch chunks. Add them to a small bowl and toss with the lemon juice. Set aside.
In large bowl, whisk the eggs, half-and-half, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined. Cut the donuts into 1-inch pieces. Add the donuts to the bowl with the egg mixture. Press the donuts down into the liquid to cover completely and let soak for 15 minutes while you prepare the crumb topping.
To make the crumb topping. Add the flour, brown sugar, salt, oats, and butter to a small bowl. Using an electric mixer, on medium-low speed, beat the mixture until crumbly. Set aside.
Stir the apples and the raisins with the brandy into the soaked donuts. (Make sure the donuts have soaked up most of the liquid before adding the apples.) Evenly divide the custard among the muffin cups. Sprinkle each custard with the crumb topping. Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 minutes. Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 minutes.
Can be served alone as a breakfast item or add some ice cream for dessert!