Goold Orchards Recipes
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 Apple Almond Cream Cheese Torte

Goold's Apple Orchard Pork Chops

Harvest French Toast

Apple Crisp

Apple Kuchen

Winter Cider Punch

Oven Baked Apple Sauce

Apple Brownies

Cider Donut Bread Pudding with Warm Cider Sauce



Harvest French Toast


1 cup brown sugar

1/3 cup butter, melted

3 teaspoons Ground Cinnamon (divided)

3 tart apples (such as Ida Red or Crispins), peeled, cored and thinly sliced

1/2 cup dried cranberries or raisins

1 loaf Italian or French bread, cut into 1-inch slices

6 large eggs

1-1/2 cups milk

1 tablespoon Pure Vanilla Extract


1.  Combine brown sugar, butter and 1 teaspoon cinnamon in a 13x9 inch baking dish.  Add apples, cranberries, toss to coat well  Spread apple mixture evenly over bottom of baking dish.  Arrange slices of bread on top.

2.  Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended.  Pour mixture over bread, soaking bread completely.  Cover and refrigerate 4 to 24 hours.

3.  Bake, covered with aluminum foil in a preheated 375 degree oven for 40 minutes.  Uncover and bake 5 minutes.  Remove from oven.  Let stand 5 minutes.  Serve warm with maple syrup.

Makes 6-8 servings.          Prep Time:  20 minutes.             Cook Time:  45 minutes.

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 Apple Crisp

Preheat your oven to 350 degrees. fill an 8 inch square pan with 7 to 8 medium-size apples, peeled cored and cut into 3/8 inch thick slices. Sprinkle the apple with 1 cup of sugar, and you may add a teaspoon of cinnamon if you wish. Toss the apples and sugar together until apples are evenly coated with the sugar. Then return apples to the 8 inch square baking dish.

Empty the "crisp topping mix" into a bowl. Add 1 stick of melted butter and toss with a fork until evenly moistened. Distribute the topping over the fruit, breaking up any large clumps with your fingers. Cover the pan loosely with foil to prevent over browning, bake on the center oven rack for 60 minutes and continue baking until the apples in center of crisp are soft (when stuck with a paring knife).Pan should have bubbly edges and the top is golden brown.

Remove foil for 5 to 10 minutes allowing the topping to brown.

Suggested Apple Varieties to use: Cortland, Crispin, Ida Red, Jonagold, or Empire

Crisp Topping Mix

You can purchase pre-packaged crisp topping mix, or use the following recipe:

1 Cup of unbleached flour ,

1 Cup of Old Fashioned Rolled Oats,

1 Cup of sugar - white or brown ,

1 Stick of melted butter

Optional ground cinnamon and or ground cloves  - 1 Tbsp.

Mix dry ingredients together in a large bowl.

Then melt 1 stick of butter and slowly add to dry mixture. Stir in with a fork until you get pebbly like consistency.

Hint: If you mixture is too dry you will not get "crumbing", add a little more melted butter slowly.

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 Apple Kuchen

2 Cups baking mix -such as Jiffy Mix or Bisquick

2 Tablespoons of sugar

3 Tablespoons of shortening - corn oil, butter or margarine

1/2 Cup of milk

1/4 Teaspoon cinnamon

5 or 6 Large apples, peeled, cored and thinly sliced (1/8")

* you may need more than the number of apples specified to cover the dough.

Combine the first five ingredients and gently press mixture to spread into an ungreased 12 x 18 " pan or cookie sheet . Arrange apple slices, slightly overlapping in neat horizontal rows covering all the dough. Sprinkle your cinnamon sugar topping (see below) evenly on all the apples. Bake in a 400 degree oven until the apples are soft to the touch of a paring knife.  


1 cup of Sugar

1/2 to 1 Teaspoon of cinnamon - depending on taste desired

Mix sugar and cinnamon together thoroughly. 


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Winter Cider Punch

1 gallon apple cider

12 whole cloves

2  large apples (such as Crispin or Red Delicious), left whole unpeeled

2 cinnamon sticks

Ground nutmeg

Pour apple cider into a large pot (non-reactive, preferably glass).

Insert 6 cloves into each apple.

Place apples and cinnamon sticks into pot with cider. Bring to a boil. reduce heat; cover and barely simmer over very low heat for 1 hour to allow flavors to blend.

Can be prepared 1 day ahead. Cover and Refrigerate. Rewarm over low heat before continuing.

Ladle hot cider punch into mugs. Sprinkle with nutmeg, if desired.

You may also lace with rum or bourbon for a spirited drink.   


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Oven Baked Apple Sauce

1 Peck apples ( macs, cortlands, ida reds, empires, or any combination you desire )

2 cups of apple cider

1 cup Sugar or Honey to desired taste -add more depending on sweetness or tartness of apples.

1 1/2 Tbsp. Ground Cinnamon

1 tsp. Ground Allspice (optional)

1/2 tsp. freshly grated nutmeg (optional)

Wash and cut apples into quarters and core. Do Not peel.

Place apples in large pot and add cider.

Bring to a slow simmer on medium to low heat.

Stir frequently ,so apples on bottom will not stick or burn.

Cook apples until very soft, about 1/2 hour to 1 hour depending on firmness of apples.

Puree apples (in a Food mill) over very large bowl.

Spray oven proof baking dish with non stick cooking spray.

Place pureed apples in oven dish or dishes

Add sugar and spices, mix together thoroughly.

Place on bottom shelf of oven, uncovered in a preheated 350 degree oven.

Bake for 1 to 2 hours, stirring with wooden spoon every 1/2 hour.

Mixture will seem thin, however as it cools, it thickens.

Cool completely,before serving. Extra can be placed in plastic containers to freeze for future.

Yields about 8 to 9 pints.   

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Apple Brownies


1 cup butter or margarine (softened) **

1-1/2 cup sugar

2 Eggs beaten

2 cups flour

1 tsp. baking powder

1 tsp. cinnamon

1 tsp baking soda

 2-4 medium apples- sliced and diced

 Sift dry ingredients, set aside ( except sugar)

 Cream sugar, eggs and butter together.

 Add dry ingredients to creamed mixture

 Add apples (batter will be thick and course)

 Pour mixture into an  8 x 8 baking dish.

 Bake at 350° for 30-35 minutes.

 ** ½ cup of applesauce may be substituted for half the butter.

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Apple Orchard Pork Chops

4 Center Cut Pork Chops - 1-1/2" thick

2 teasp. Vegetable Oil

1-2/3 c. Goold's Premium Apple Cider

1/4c Spicy Mustard

1/3 c. Raisins or Dried Cherries

4 c. Apples, cored and sliced - 1/2" thick (Cortlands,Jonagolds, Ida Red, Romes)

1/3 c. Diced Onions - white or green

4 teasp. Corn Starch

Salt & Pepper to taste.

Heat oil in lg. skillet. Brown pork chops over med-high for 3-5 minutes, set aside. In the same skillet slightly brown, the sliced apples, onions. Set aside. In the same skillet combine cider, raisins, dried cherries , mustard. Add pork chops back into skillet, cover and finish cooking over med-low heat. ( Approx 12-15minutes). Add apple onion mixture cover and cook 5 minutes longer. Place chops and apples on a larger serving platter, keep warm. Gradually stir cornstartch into cider mixture and stir until thickened. Pour over the chopps and apples.

Makes 4 servings.    Prep Time:  10 minutes.     Cook Time:  20 minutes.

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Apple Almond Cream Cheese Torte…by Goold Orchards


Prep:   30 minutes                      Total:  4 hour 5 minutes



½ cup (1 stick) butter or margarine, softened

1        cup granulated sugar, divided into thirds

1        cup flour

1        pkg (8 oz) Philadelphia Cream Cheese

1        egg

½   tsp vanilla

½   tsp ground cinnamon

4        cups sliced peeled apples (about 4 medium apples)

¼   cup sliced almonds


Preheat oven to 425°.  Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy.  Add flour; mix well.  Spread firmly onto bottom and 1 inch up sides of a 9” torte pan.


Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended.  Add egg and vanilla; mix well.  Spread evenly over crust.  Combine remaining 1/3 cup sugar and cinnamon.  Add to apples in large bowl; toss to coat.  Arrange over cream cheese layer; sprinkle with almonds.


Bake 10 minutes.  Reduce temperature to 375°; continue baking 20 minutes or until center is set.  Cool on wire rack.  Loosen torte from rim of pan.  Cover and refrigerate 3 hours before serving.  Store leftover torte in refrigerator.  Makes 12 servings.


Tips – Make sure cream cheese and sugar are completely blended, free of lumps and smooth before adding any other ingredients.



Cider Donut Bread Puddding


14 apple cider donuts, broken apart and dried overnight
4 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups whole milk
1 cup farm-fresh cider
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly grated
1 large Gala or any soft ( such as Cortland, Macs, Ida Reds, ,Jonagolds, Crispins apple, cored, peeled and chopped

½ cup of craisins or raisins, more if you like.

Preheat the oven to 350° F.

Grease a 9″ x 13″ x 2″ pan.

Put the day-old donut pieces into a large mixing bowl.

No need to add extra sugar if cider donuts are already sugared.

** Your cider will not curdle the milk, honest, when I first used this recipe I thought for sure I would have soured milk.

In a separate bowl, combine the eggs, butter, milk, cider, vanilla, cinnamon and nutmeg. Pour this custard over the broken donut pieces, and let sit for 15 to 20 minutes.

Peel, core and chop the apple and add it to the mixture along with craisins.

Pour the mixture into the baking pan and bake for one hour, or until it has totally set. Serve warm or room temperature, with a touch of whipped cream or ice cream OR try my warm cider nutmeg sauce.

Peel, core and chop the apple and add it to the mixture along with craisins.

Pour the mixture into the baking pan and bake for one hour, or until it has totally set. Serve warm or room temperature, with a touch of whipped cream or ice cream OR try my warm cider nutmeg sauce.


Cider Sauce for Cider Donut Bread pudding


2 Cups of Apple Cider (preferably Goold Orchards)

1 Cup of brown sugar

2 tablespoons of butter

1 tsp Vanilla Extract (optional)

1 tsp Almond Extract   (optional)

2 rounded Tablespoons of Corn starch

Dash of Nutmeg -  or more to taste.

Melt butter in a saucepan over medium heat. In a bowl Combine the brown sugar and cornstarch , mix into the melted butter. Then add cider and stir constantly.


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