A small independent orchard, Huffstutter Orchards are located 25 miles from Columbia in New Franklin, Missouri. Originally the orchards only grew apples, but now the Huffstutters grow peaches. In 2000, Huffstutter Orchards created a "U-Pick" orchard of apples.
Huffstutter Orchards traces its roots to St. Joseph, Missouri when Wilbur Weisenborn opened an orchard and dairy. Mr. Weisenborn worked the orchard with his daughter and son-in-law Betty and Ralph Huffstutter. In 1958, Mr. Weisenborn was forced to sell the family farm to make way for the new interstate. As a result, the Huffstutters bought a small orchard in New Franklin, Missouri. Currently Richard and his wife Pamela own and manage the family orchard.
We offer U-Pick apples in the fall. As a seasonal business and operate only during the harvest season of late September to October and while the fruit lasts. Peaches are sold through local farmers markets.
2621 State Route P New Franklin, MO 65274
It has been very busy so we are SOLD OUT! THANK YOU for your support
SEE YOU NEXT YEAR!
$5 a peck Cash & Check ONLY no internet for cc
Makes 2 crusts
2 cups flour (cold works best)
1 teaspoon salt
1 cup of butter flavored Crisco®
½ cup of milk
1 ½ Tablespoons of white vinegar
Cut the 1 cup of Crisco® into the flour until it looks like rice.Mix vinegar and milk together (it will clabber) then fork the vinegar/milk mixture into the flour/Crisco® mixture, form a ball. Divide into two equal size balls. Flour board (or rolling surface) and roll out dough, place in pie pan and trim edges.
1 pumpkin from Huffstutter Orchards
Stab pumpkin with a knife to create vents, and place whole pumpkin in the oven. Bake at 350 until tender.Let the pumpkin cool, peel off the skin, and then open to scoop out seeds. Mash or process pumpkin in food processor until smooth.
1½ to 2 cups fresh pumpkin
1 cup sugar
½ t salt
1 large can evaporated milk
2 to 3 eggs
2 or 3 t pumpkin pie spice
1 T whiskey or bourbon
1 pie shell (No Fail Crust above)
Preheat oven to 425 degrees.Mix above ingredients until smooth, pour in pie shell. Bake at 425 for 15 minutes. Lower temperature to 350 and bake an additional 30 minutes. Pie is ready when knife inserted into the center exits cleanly.
Preheat oven to 350 degrees.
4 buttered ramekins
Pepperidge Farms (or thinly sliced) white bread (get a loaf as the amount used varies)
2-3 Huffstutter Apples cut into small chunks
3-4 oz regular cream cheese (very soft/ stirable)
3 T. Dark Brown Sugar
1/4 - 1/2 t Vanilla
Place ramekin on top of a slice of white bread, using the ramekin as a guide cut a circle of bread and insert into the bottom of the inside of the ramekin. Using a slice of bread, cut strips of bread and place them on the walls of the buttered ramekin (forming a bread cup inside the ramekin) Paint the bread cup lightly with melted butter.
Mix together: apple chunks, 3T dark brown sugar, very soft cream cheese and vanilla. Pour in ramekin, and place in the preheated 350 degree oven. Bake 20 minutes (bread will be golden brown.) Remove from oven and turn upside down on dessert places and garnish with vanilla ice cream. Serve immediately
This is an updated version of an old fashion skillet cake. Originally the cake was made in a bowl, poured in a cast iron skillet with a tight lid, covered with coals (top and bottom) to bake. We use the oven and the skillet does not have a lid.
2 (or more) cups of apples, peeled and sliced (like Jonathans or Galas) 1 ½ sticks of butter (the ½ stick is melted and set aside) 1 cup of Sugar 1 cup Flour 2 teaspoon Baking Powder 1 teaspoon Cinnamon 1 teaspoon Allspice 1 cup of Milk 1 teaspoon Vanilla ½ cup dark brown sugar
Pre-heat the oven to 350 degrees. In a large cast iron skillet, melt 1 stick (½ cup) of butter. In a bowl mix the sugar, flour, baking powder, cinnamon, allspice, milk, and vanilla. In another bowl toss the 2 cups of apples with the ¼ cup (½ of a stick) melted butter and the brown sugar. Pour batter into skillet of melted butter then drop in the coated apples. Bake until a toothpick comes out clean, approximately 40 minutes. This time is based on a large cast iron skillet of 10 inches. If skillet is deeper it will take longer.
Huffstutter Apples (enough to fill your crock pot.) ½ c of white sugar 1 t Cinnamon 1 t Allspice ½ cup of brown sugar
This recipe is just a guideline. You will adjust it to meet your tastes so write down all your alterations as you go. Fill the crock-pot to the top with apples, peeled, cored, and cut into chunks about ½ inch in size. Remember, different varieties cook at different rates so if you desire a smooth texture use only one variety. Combine white sugar, cinnamon, allspice, and brown sugar. Pour over apples and gently mix. Cover and cook on low, stir in 2 hours. Continue to stir periodically for 5-8 hours or until well cooked. You may use a high temperature setting on you crock pot, however, this method requires more supervision. Spoon out apple butter, let cool, and taste. Adjust sugar and spices. Cook until the desired texture and flavor is achieved.
2 Huffstutter apples peeled and sliced (Jonathan or Gala)
2 large eggs
½ c milk
2 t vanilla
1/3 c flour
¼ t salt
In a blender, processor or other mixer beat eggs, milk, and vanilla.Slowly add sugar, flour, and salt to prevent lumps. In a skillet (will become the size of one pancake) sauté one side of the apple slices in roughly 1T butter until tender. Flip the apple slices over and pour enough mix over apples to cover the outline of the pan. The tops of the apples will poke through.Cover and cook until solid (approx. 2-3 min.) Let the pancake slide out or turn the pan upside down onto a plate. Sprinkle with cinnamon sugar and enjoy.
4-6 Jonathan Apples from Huffstutter Orchards (peeled and chunked)
2 T butter
½ onion chopped
2 T flour
2c chicken broth
1T curry (or more if you wish)
2 T sugar
6 oz sour cream
Process the apples in the in the food processor until smooth. In the Soup Pot, Sauté the onions in the butter. Add processed apple and whisk in the flour. Cook 5 minutes
Add chicken broth gradually followed by the curry and sugar. Simmer about 7 minutesWisk in sour cream and quickly remove from the heat. Serve warm.
2 quarts of pealed, cored and chopped apples (about 16 Jonathans)
1 cup chopped onions
1 clove garlic
1 cup chopped green peppers
2 pounds raisins
4 cups dark brown sugar
1 quart cider vinegar
2 hot chilies (optional)
3 tablespoons mustard seeds
2 tablespoons ginger
2 teaspoons salt (pickling or Kosher, iodized salt makes chutney cloudy)
2 teaspoons allspice
Combine all the ingredients in a large stock pot and simmer until thick ( 1- 2 hours.) Pour into hot jars and seal. Process 10 minutes in boiling water.
1 Huffstutter Gala Apple chopped
1/4 olive oil
1 T Dijon mustard
2 t Worcestershire sauce
1 Clove crushed garlic
1 can Garbanzo beans
1 can Red beans washed
Slice scallions (or onions)
1 Green pepper
Cheese (goat, parmesan, or feta)
Deli meat (optional)
1t Sugar to¼ to ½ cup Balsamic Vinegar
This salad just an outline of possibilities, use what you have and invent! In a wooden salad bowl
Mix:olive oil, Dijon mustard, Worcestershire sauce, and garlic. Next, addbeans, apple, scallions, tomatoes, green pepper, cheese, and meat. Once mixed, in a small bowl mix sugar, Balsamic vinegar and pour over salad. Toss well and serve.