Bakery

Don't forget to order your pies and baked goods for any holiday!
Please call 410-848-5313
For internet orders, give us a minimum of 3 days before pick-up.
(If you do not receive a return confirmation, please call our bakery directly: 410-848-5313)

Fruit Pies
Available in 10", 8" or 6" Deep

Apple
Apple Crumb
Blackberry
Black Raspberry*
Blueberry
Cherry
Cherry Crumb
French Apple
Mincemeat*
Peach
Peach Crumb
Pumpkin
Red Raspberry
Rhubarb*
Strawberry*
Strawberry Rhubarb*
Sweet Potato

10" fruit pies range in price from
$7.75 - $11.95 each in our retail markets.

Apple Dumplings
Available in 4-pack, 2-pack or single.

Apple dumplings range in price from
$1.95 - $6.25 each in our retail markets.

Bread & Rolls
Dinner Rolls
White Bread
Raisin Bread
Cinnamon Bread
Wheat Bread
Wheat Dinner Rolls

Bread & rolls range in price from
$2.30 - $3.25 each in our retail markets.

Cakes
Available in chocolate, red velvet,
white, yellow, or marble.
8" Round (1 or 2 layers) $8.95 - $18
1/4 Sheet Cake (9" x 13") $18 - $23
1/2 Sheet Cake (12" x 16") $28 - $34
Full Sheet Cake (16" x 24") $50 - $65
         All cakes can be decorated
    for any need or special occasion!

Other Pastries
Angel Food Cake
Apple Fritters
Biscuits
Brownies
Cake Donuts
Cinnamon Buns
Cupcakes
Donuts
Dried Apples
Egg Noodles
Fruit Cakes*
Sticky Buns

* Seasonal Products

Romaine Baugher started making
her delicious homemade pies &
baked goods in the 1940's.

Sugarless Fruit Pies
Available in 10", 8" or 6" Deep
We use Equal as our sugar substitute.

Sugarless Apple
Sugarless Blueberry
Sugarless Cherry
Sugarless Peach
Sugarless Pumpkin

10" sugarless fruit pies sell for approx. $8.95 each in our retail markets.

Specialty Pies
Available in 10" or 8" Deep

Banana Cream
Boston Cream
Butterscotch Cream
Chocolate Cream
Coconut Cream
Lemon Meringue
Lemon Supreme
Coconut Custard
Egg Custard
Key Lime
Pecan
Raisin

10" cream pies range in price from
$7.55 - $9.25 each in our retail markets.

Fruit Breads
Available in a 1 lb. or 8oz. loaf.
Apple
Banana Nut
Blueberry
Cranberry Apple
Pumpkin
Zuccini

Fruit breads range in price from
$2.95 - $4.95 each in our retail markets.

Cookies
Available in 6-packs or by the pound. - $6.50 lb.
Chocolate Chip
Ginger Snap
Macadamia Nut
M&M
Oatmeal Raisin
Peanut Butter
Snickerdoodles
Sugar

We also welcome wholesale business in and around the Baltimore and Washington area. Call or email us for more information & prices!

410-848-5313 or
baughersorchard@yahoo.com

Apple Bars
Makes 3 dozen bars

1 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup milk
1 egg
2 cups self-rising flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1-1/2 cups chopped Baugher apples
1 cup chopped walnuts

Preheat oven to 350 degrees. Grease bottom and sides of 9" x 13" pan. Mix brown sugar, oil, milk, egg in large bowl. Stir in flour, cinnamon, nutmeg and cloves. Stir in apples and walnuts. Spread evenly in pan. Bake about 20 mins. Once cool, drizzle with spice glaze. (see recipe below) Cut into 2" bars. Enjoy.

Spice Glaze
3/4 cup powdered sugar
1/4 tsp. cinnamon
1 to 2 Tbsp. Baugher's apple cider

Mix until smooth and spreadable.

Fresh Peach Crumb
Pie

Makes 1- 9" pie

1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups sifted flour
pinch of salt
4 cups sliced fresh Baugher's peaches
2 Tbsp. cornstarch
1/2 cup sugar
1 Tbsp. lemon juice

Crumb together the butter, 1/2 cup sugar, flour and salt with a pastry blender or fork until well mixed. Set aside 3/4 cup of the crumbs. Press remaining crumbs into the bottom of a 9" buttered pie pan and about 3/4" up the sides.

Combine in a bowl, the peaches, cornstarch, 1/2 cup sugar, lemon juice and mix well. Pour peach mixture into crumb shell. Bake at 425 degrees for 20 minutes. Remove from oven and sprinkle top with reserved crumbs. Return to oven and bake 20 - 30 minutes longer until top is brown. Enjoy warm or cold!

Triple Fruit Pie

1-1/4 cups ea. fresh blueberries, raspberries and chopped rhubarb
1/2 tsp. almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 tsp. nutmeg
1/4 tsp. salt
1 Tbsp. lemon juice
Pastry for double-crust pie (9")

In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 mins. Line a 9" pie plate with the bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 mins. Reduce heat to 350 degrees; bake 30 mins. longer or until the crust is golden brown and the filling is bubbly.

Peach Upside Down Cake
2/3 cup butter, softened
1 1/3 cup sugar
2 eggs
3/4 cup milk
1 1/4 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Cream together butter and sugar. Add eggs one at a time. Add milk, vanilla, flour, baking powder and salt. Mix thoroughly.

Bottom:

2 Tbsp. butter
3 cups fresh sliced Baugher peaches
brown sugar

Grease 9" x 13" pan. Coat bottom of pan with brown sugar. Scatter 2 Tbsp. butter over sugar. Place sliced peaches (about 3 cups) over butter/sugar mixture. Pour cake batter over peaches.

Bake at 350 degrees in preheated oven for 30 - 35 minutes or until cake tests done with a toothpick. Remove from oven and turn out onto platter.

Be sure to check out the Recipe Corner again.
We'll be changing them every season.