HOMEMADE PIES TO ORDER
HOMEMADE APPLE CRISP
APPLE CIDER DONUTS (For 1 dozen or more)
PHONE ORDERS: 978-682-6332, ext. 0
The Farm Stand Bakery…
We pride ourselves in the products that come out of our kitchen. Each season we work on our recipes and bring some new items to the shelves for you to enjoy. All muffins are made from scratch and baked fresh each morning. And of course, our apple cider donuts are always on hand and you can usually smell them right when you walk in the door!
Always watch for signature items, as the fruits from Smolak Farm are home-made fresh right into our pastries.
About Our Pies – It is all about the crust (and our fruit, of course!)
The Smolak Farms bakers take their jobs very seriously! That is why we have developed a pie crust recipe (sorry folks, it’s a secret!) that we feel is one of the very best. Our challenge was to find something that could be made in bulk (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!
Our customers travel far and wide for our delicious cider donuts! There are three types: plain, sugar coated, or sugar and cinnamon coated. Our newest flavor is Honey Glazed. Donuts are sold individually as well as by the half and full dozen.
We offer our homemade pies in both 5″ minis and 10″ full size, uncooked in our freezer case for you to bake fresh in your own oven at your convenience. Apple Cider Donut Bread pudding and quarts and pints of ice cream, frozen yogurt and sorbet are also available in the freezer case in the Farm Stand. Flavors change seasonally.
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, or email us at firstname.lastname@example.org and we will reserve a pie for you!
Smolak Farms in NOT a nut-free facility
Customer safety is our top priority and we are reminding customers that our bakery and kitchen has products that may contain known allergens, including nuts.
While some products do not have nuts in them, our bakery and kitchen is not nut-free.
We take many steps to clean machines and surfaces in our bakery and kitchen, but there is the possibility that trace allergens might be found in our products.
As a result, we label known allergens and ask customers to make sure they check the label before consuming.
When ordering food, please inform our staff of any food allergies and/or sensitivities.
Recipes from our kitchen
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!