Our peaches are ripe and ready to eat. Mouthwatering flavor and perfect texture are what set Rainbow Orhcards tree ripened fruit apart. All of our peaches and nectarines are yellow freestone old-time varieties picked at the peak of ripeness and rushed to market. One taste and you will never go back to your other peaches.
12 Rainbow Orchards apples
12 wooden sticks
1/2 cup real butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14oz) can of condensed milk
– Directions
Place the sticks in the stem end of the apples. Melt butter in a 6 quart saucepan. Be careful not to burn. Add brown sugar and corn syrup. Bring to a boil stirring constantly. Add sweetened condensed milk. Bring to a boil and stir constantly until candy thermometer reaches 240 degrees. Dip apples in caramel and place on a greased cookie sheet.
2 lbs Rainbow Orchards apples
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup salt
3/4 cup flour
1/2 cup butter
– Directions
Peel and Slice Apples. Place in a shallow one quart casserole dish. Sprinke with the water. Combine dry ingredients. Cut the butter into the mixture. Distribute generously and evenly over the apple(dont mix!). Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 30 more minutes.
1/2 cup butter
1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
3 to 4 cups fresh Rainbow Orchards cut peaches
2 tbsp sugar
1/2 tsp cinnamon
– Directions
Melt butter into an 8 inch baking pan. Mix into a batter flour, butter, sugar, milk and baking powder.Pour batter over the buttered pan. Layer sliced peaches over the batter (do not mix). Sprinkle with a mixture of cinamon and sugar. Bake at 350 for 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream.
2 eggs
6 tbsp oil
2 1/4 cups buttermilk
2 cups flour
1 tbsp baking powder
1 tbsp baking soda
3 tbsp sugar
2 cups Rainbow Orchards blueberries
– Directions
Combine Flour, baking soda, baking powder, and sugar. Combine eggs, milk, and oil. Add to dry ingredients. Stir just until moistened. Dip up pancake batter with 1/4 cup measure. Pour on hot griddle or heavy pan. When underside of pancakes are nicely browned, sprinkle with 2 tbsp of blueberries. Turn over and brown other side
2 cups Rainbow Orchards blueberries
1 tbsp lemon juice
3/4 cup sugar
3 tbsp softened butter
1 tsp baking powder
1/4 tsp salt
1 cup flour
1/2 cup milk
1/2 cup sugar
1/2 tsp salt
1 tbsp corn starch
1 cup boiling water
– Directions
preheat oven to 400 degrees. mix blueberries and lemon juice in an 8×8 baking pan. cream together butter and 3/cup sugar. Add this mixture to the baking power salt and flour. Add milk and Stir to form a batter. Place batter by spoonfuls on top of blueberries (do not mix). Mix 1/2 cup sugar, salt and corn starch and sprinkle mixture on top of batter. Bake at 400 for 45 minutes.