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We offer wholesome fresh baked fruit breads, muffins and cookies. All are made with whole wheat with no preservatives of any kind. We use locally grown and fresh ground grains from Weisenberger Mills in Midway, KY. Our fruit breads and muffins are made with our fresh seasonal fruit, berries and pumpkins. If you need a large quantity of bakery goods please phone us your order (895) 987-6480.

We bake our "oven fried pies." Our small hand held pies are available in apple, blueberry, peach and blackberry. Our pies are all handmade here using our fresh or our frozen fruits and berries. They are all baked -- not fried in oil.

Want to save money?
Reed Valley hand size pies are cheaper when purchased frozen in lots of a dozen for you to take home and bake.

Hand dipped ice cream is a delight and a must on a hot summer day while in the valley area. Valentine's located in Winchester, KY makes our ice cream for us; they use our fruit and berries grown right here in the valley. Try some of our peaches and cream, blackberry, blueberry and black raspberry chip.


Recipes

Click on the one you would like to see.

 PIE MADE IN A BAG
 AUNT NEVA'S APPLE STACK CAKE
 WILMA JANE'S NOBBY APPLE CAKE
 DANA'S QUICK APPLE PIE
 TRUDIE'S EASY COBBLER
 APPLE BROWNIES
 AUNT JESSIE'S APPLE PIE
 AMANDA'S COOL LAYERED PUMPKIN PIE
 AUNT JESSIE PIE CRUST MIX
 PUMPKIN SOUP
 COUNTRY PEACH TART
 SMOOTHIES
 BERRY ICE CREAM
 APPLE PUDDING
 JONI'S KENTUCKY APPLE BREAD
 APPLE CRUMB TARTS
 WHEAT BERRY WALDORF SALAD
 APPLE BREAD
 EVENING STAR FARM BLACKBERRY DUMPLING COBBLER
 PEACH OR APPLE GOO
 JAM CAKE
 GRAM HAMILTON'S BLUEBERRY BUCKLE
 APPLE PUFF PANCAKE

 

 
PIE MADE IN A BAG

Ingredients

Filling:
6-8 good sized firm sliced apples(cortland and spys work good alone or mixed)
3/4-1 cup sugar depending on the sweetness you prefer
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions

Use your favorite 2-crust pie recipe

Put all of the above in a plastic bag, shake real good and put in the bottom of your pie plate or tin where you have placed the rolled out bottom crust. Proceed to roll out the top crust, using an apple shaped cookie cutter place in the center making an indentation then place the top crust on covering the apples. Seal by sliding the top crust under the bottom on the edge of the pie plate or tin and crimping the edge. Mix an egg with a Tablespoon or two of water and brush on the top crust of the pie. Sprinkle with sugar and bake in oven at 375 degrees for about an hour or so until the apples feel done when tested with a fork. Serve warm with cheddar cheese or a scoop of ice cream and sit down and enjoy.

(FROM THE APPLE BARN AT HAMILTON ORCHARDS IN NEW SALEM MA., owner is Dana's uncle)

AUNT NEVA'S APPLE STACK CAKE

Ingredients

1 cup lard
1 t. salt (sift with flour)
2 cups sugar
1 cup milk
4 eggs (well beaten)
1 t. vanilla
6 cups all purpose flour
1 t. soda
(sifted three times) 1 t. baking powder


Filling:

For center of large stack cookie cake: 2 cups dried apples
cup sugar (or to taste)

Instructions

Measure lard and sugar and cream together. Add well beaten eggs to creamed mixture. Add rest of ingredients. Roll out cookie-stack dough onto well floured board. Roll dough thin and large enough for a dinner plate. Turn plate upside down, use knife to cut dough the size of the plate. Bake at 350 degrees about 15 minutes for each cookie. Makes 5 to 7 layers of stack cookie-cakes. Cover apples with water or cider, let swell and cook on low simmer until tender. Mash with potato masher and spread between each cookie. Applesauce may be substituted for filling, but is not as good as dried apples.

Needs to be stored in refrigerator to keep fresh.


WILMA JANE'S NOBBY APPLE CAKE

Ingredients

3 T. butter
1 cup sugar
1 egg
1 t. vanilla
1 cup flour
1 t. baking powder
3 cups diced apples (Fuji or Gala)
t. salt
cup raisins
t. nutmeg
cup chopped pecans
t. cinnamon

Instructions

Cream together butter, egg, sugar and vanilla. Add flour, soda, nutmeg and cinnamon. Stir in apples, raisins and chopped pecans. Bake in greased & floured 8 x 8 x 2 pan at 350 degrees for 45 minutes.

DANA'S QUICK APPLE PIE

Ingredients

Apple Mixture 7 tart apples (prefer McIntosh)
cup sugar
t. cinnamon
t. nutmeg
t. salt
10" pie shell (uncooked)


Topping: 1/3 c. flour
c. sugar
1/3 c. butter


Instructions

Apple Mixture:

Peel apples and cut in slices. In an unbaked pie shell sprinkle 1 teaspoon of flour in bottom of shell. Placed sliced apples in unbaked shell. Sprinkle sugar and spices over apples.

Topping:

Mix dry ingredients. Then cut butter in with pasty blender until crumbly & crumble over apples)

Bake at 400 degrees for 40 minutes.

TRUDIE'S EASY COBBLER

Ingredients

3 cups sliced peaches or apples (fresh is best, but canned works too)
1 T. lemon juice
1 cup sugar
1 cup self-rising flour
1 egg, beaten
6 T. margarine, melted

Instructions

Placed fruit in bottom of 10 x 6 inch dish. Sprinkle with lemon juice. Sift together the dry ingredients. Add, egg, tossing with a fork until crumbly. Sprinkle over peaches. Drizzle with margarine. Bake at 375 degrees for 35 to 40 minutes.

Serves 6.

APPLE BROWNIES

Ingredients

(this recipe is from a patron of Lexington Farmers' Market)

1 stick margarine
1 egg, beaten
1 cup sugar
3 medium apples, diced small
1 cup sifted plain flour
tsp. baking soda
tsp. baking powder
tsp. salt
tsp. cinnamon
cup chopped nuts


Instructions

Cream butter. Add egg and sugar. Stir in chopped apples and nuts. Add other ingredients. Pour into buttered pan. Bake at 350 degrees for 40 minutes.

AUNT JESSIE'S APPLE PIE

Ingredients

(this recipe from a dear sweet aunt from St. Thomaston, Maine)

1 (10 inch) pie shell (uncooked) plus top (uncooked crust)
tsp. nutmeg
tsp. salt
1 cup sugar (plus 2 Tbsp.)
tsp. cinnamon
2 Tbsp. Flour
2 cups tart sliced apples


Instructions

Place 2 tablespoons of flour and sugar in bottom pie shell. Mix together all dry ingredients in bowl and fold in sliced apples to coat. Pour into unbaked pie shell. Roll out upper crust. Wet edges of upper pie shell and place on top of pie. Crimp edges. Bake at 400 degrees for 40 minutes.

**We suggest McIntosh, Winesap, Granny Smith, York or Liberty apples. If you prefer to use less sugar use Golden Delicious, but add some lemon juice. If you wish your pie to cook up, use McIntosh, all other mentioned above will stay in pieces more. We have discovered mixing a variety of apples makes for the best pie, so if you visit the orchard or farmers' market ask us to fix you up a pie bag. *-*-*

AMANDA'S COOL LAYERED PUMPKIN PIE

Ingredients

Makes 8 servings

4 oz. cream cheese (softened)
1 cup & 1 tablespoon cold milk
1 tablespoon sugar
8 oz. whipped topping (ie. Cool Whip)
1 prepared graham cracker crust
16 oz. pumpkin (cooked, mushed & cooled)
2 packages (4 serving size) instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Instructions

In a large bowl - mix cream cheese, 1 tablespoon milk and sugar together with a whisk until smooth.  Gently stir in 1 1/2 whipped topping.  Spread this on the bottom of the crust.

In a second bowl - stir the pumpkin, pudding mix and spices in to remaining milk.  Beat these together with a wire whisk until well blended.  The mixture will be very thick... spread this over the cream cheese layer.

Refrigerate 4 hours.  Serve with whipped topping .

AUNT JESSIE PIE CRUST MIX

Ingredients

1 pound lard
7 cups flour (plain)
1 Tablespoon salt


Sift flour and salt into a large bowl, cut in lard with pastry blender -be sure it is "well cut" into flour. Store in cool place and use as needed.

Instructions

FOR 1 CRUST:

1 cup pie crust mix
2 Tablespoons of very cold water

Mix together and knead. Roll into ball. On a floured board; roll out and place in 8 or 9" pie pan. For apple pie leave uncooked until apple mixture is in the shell and follow baking time for specific recipe. Prick sides for custard pies & bake in preheated 475 degree oven for 8 to 10 minutes.

PUMPKIN SOUP

Ingredients

Makes 8 (1 cup) servings 2 large carrots, peeled and sliced
1 cup chopped onion
1 clove minced garlic
2 tablespoons minced fresh ginger
2 teaspoons curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 pounds of peeled, seeded and chunked pumpkin
3 cups apple juice

Instructions

In a large saucepan, over medium-high heat, cook carrots, onion and garlic in margarine until tender, about 5 minutes.  Add all the spices, and cook for 1 minute.  Now add the pumpkin and apple juice, and heat to a boil.  Cover and reduce heat.  Simmer for 15 minutes or until the pumpkin is tender. 

In a blender or food processor container, puree the soup in batches until smooth.  Return to the saucepan and heat through. 

Add salt and pepper if so desired.  For thinner soup, add water until desired consistency is reached.

COUNTRY PEACH TART

Ingredients

Serves 8

1 single crust pie
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon nutmeg
3 cups sliced and peeled peaches (1 1/2 pounds)
1 tablespoon lemon juice
1 beaten egg
powdered sugar

Instructions

Mix granulated sugar, the 4 teaspoons flour, and nutmeg; stir in the peaches and lemon juice.  Mound the peach mixture in the center of crust and brush over the peaches and crust with the egg and 1 tablespoon of water.

Bake in a 375 degree oven for 40 - 45 minutes or until the crust is golden brown.  To prevent overbrowning, cover the edge with foil the last 10 - 15 minutes of baking.  Cool 30 minutes on the baking sheet.  Dust the edges with powdered sugar.  If desired, serve with whipped cream.

BAKE 40 minutes at 375 degrees...

SMOOTHIES

Ingredients

Try one or a combination of these fruits

1 cup peaches (5-6 peaches)
or 1 cup pears (5-6 pears)
or 1 cup strawberries
or 1 cup blackberries
1 cup plain lite soy, rice or skim milk
or, 1 cup of your favorite yogurt
1/2 cup ice

Instructions

Blend all the ingredients together until smooth.

* If you use berries, you may want to use some sugar or a flavored yogurt to sweeten the smoothie!

BERRY ICE CREAM

Ingredients

Makes about 1 pint... recipe can be doubled to make 1 quart of Blueberry, Black Raspberry, Strawberry or Blackberry. If making blackberry ice cream use 2/3 cup sugar.

1/2 pint fresh berries
3/4 cup milk
3/4 cup heavy cream
1/3 cup superfine sugar
1 teaspoon vanilla extract

Instructions

Rinse berries and stem if needed. Puree them and strain if desired.

Combine the milk and cream with the sugar. Whisk together for about 2 minutes or until the sugar is dissolved, then stir in the vanilla extract and berries. Put into the freezer and stir with one full stroke every hour for 2 hours.

When it has the consistency of whipped cream... stir every 20 minutes until it gives you a little resistance. Once it is too hard to stir, cover with plastic wrap and wait until it is fully firm.

APPLE PUDDING

Ingredients

Serves 2

1 large baking apple (peeled,cored, & sliced)
Grated rind 1 lemon
2 tablespoons sugar
2 tablespoons butter
2 eggs
1/2 cup cake flour
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

Instructions

Put the apple and the grated lemon rind into a buttered baking dish.  Whisk together the sugar and butter, adding the eggs and flour slowly until everything is just combined.  Spoon the mixture over the apples and bake for 35 minutes in a preheated oven at 350 degrees.

To make the whipped cream, whisk it quickly adding the sugar until they thicken.  Next add the vanilla extract.  Serve with the warm apple pudding.

JONI'S KENTUCKY APPLE BREAD

Ingredients

1/2 cup butter
2 cups sugar
3 eggs
2 1/2 cups wheat flour
3 cups fresh apples, peeled and chopped into small pieces (about 4 medium apples)
1 cup chopped walnuts
1 cup raisins
1 cup light sour cream
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder

Instructions

Combine butter, sugar and eggs. Beat well. Add 1 cup flour to apples, nuts and raisins to coat. Set aside. Fold remaining ingredients into egg mixture. Fold in apple mixture. Pour into loaf-size baking pan and bake at 350 degrees for 1 hour, or until nice and brown. Let cool and enjoy.

submitted by Joni Campbell, Carlisle, KY

APPLE CRUMB TARTS

Ingredients

For shortbread crusts

1 3/4 sticks unsalted butter, cut into 1-tablespoon pieces
2 1/2 cups all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon salt

For filling

4 lb Gala or Golden Delicious apples
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
1 1/4 cups granulated sugar
1 cups homemade fine dry bread crumbs
1 stick unsalted butter, melted

Instructions

For filling

Preheat oven to 350F and grease 2 (9-inch) tart pans with removable bottoms.

Make shortbread crusts:

Make shortbread crusts: Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.

Prepare filling while crusts are baking: Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.

Assemble and bake tarts:

Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.

Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.

Cooks' note: Tarts may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Serves 20

WHEAT BERRY WALDORF SALAD

Ingredients

Wheat berries, minimally processed grains of whole wheat, are sometimes marketed as hard wheat.

4 cups water
3/4 teaspoon salt
1 cup wheat berries (whole-grain wheat)*
2 tablespoons walnuts, toasted and chopped
1 Gala or McIntosh apple
1 Granny Smith apple
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry, and chopped
1/2 cup dried sour cherries**
1/4 cup golden raisins
2 scallions, chopped
3 tablespoons seasoned rice vinegar
3 tablespoons fresh orange juice
3/4 teaspoon freshly grated orange zest
8 Boston lettuce leaves


*available at natural and specialty foods shops
**available at specialty foods shops and supermarkets

Instructions

In a saucepan bring water and salt to a boil and add wheat berries. Simmer wheat berries, covered, 1 1/2 hours, or until tender. Drain wheat berries in a colander and cool to room temperature.

Cut apples into 1/2-inch chunks and in a large bowl toss with wheat berries and all remaining ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.

Serves 4.

Each Serving: About 369 calories, 3.8 grams fat (9% of calories from fat)


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