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Oregon Raspberry and Hazelnut Ricotta Cake
(8-5-19)

Yield: 6 - 8
Time: 70 minutes

This simple cake makes a winning dessert for a special dinner and it is sure to please guests at your next brunch. Ricotta cheese creates a dense, tender cake while crunchy hazelnuts and sweet raspberries add a balanced touch of seasonal flavors and textures.

Ingredients
  • ¾ cup raw hazelnuts
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • ½ teaspoon fine sea salt
  • 3 large eggs
  • 1 ½ cups whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries, divided
  • Whipped cream for garnish, optional
  • Chopped roasted hazelnuts for garnish
Directions

Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.

Place ¼ cup of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.

Add the hazelnut meal and the flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.

Reserve half of the raspberries. Stir the remaining berries into the batter. Pour the batter into the prepared pan. Top with the reserved raspberries and the reserved whole and halved hazelnuts.

Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.

Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.

Café Latte Brownies with Hazelnuts
(6-7-19)

Yield: 9 large brownies or 16 small brownies
Time: 45 minutes

These brownies are made rich and decadent with the addition of milk chocolate and finely ground coffee beans. Hazelnuts add a pleasant roasted, nutty flavor with a crunchy bite. The simple frosting adds a creamy note to bring the dessert together for an unforgettable treat!

Ingredients
Brownies:
  • ¾ cup raw hazelnuts
  • ½ cup unsalted butter
  • 3 ounces unsweetened baking chocolate
  • 3 tablespoons Stumptown Coffee Roasters House Blend coffee beans, ground to a fine powder
  • 1 ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¼ teaspoon fine sea salt
  • 1 cup all-purpose flour


Frosting:
  • 2 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk (any variety)
  • ¼ teaspoon vanilla extract
  • Pinch of fine sea salt
  • ¼ cup roasted hazelnuts, roughly chopped
  • ½ cup milk chocolate chips
Directions

Preheat the oven to 375 degrees F. Cut a piece of parchment paper so that it lines the bottom and two sides of an 8-by-8-inch baking pan. The paper should extend beyond the two sides to allow for lifting the brownies out of the pan once cooled. Spray the paper and the inside of the pan with non-stick cooking spray.

Halve some of the raw hazelnuts with a knife so that have you a mix of whole and halved nuts. Set aside.

Add the butter and baking chocolate to a small saucepan. Turn the burner to medium heat and warm, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the finely ground coffee beans.

Place the sugar in a large bowl. Stir in the melted coffee-infused chocolate and butter from the saucepan until smooth. Add the vanilla and then stir in the eggs. Mix in the salt and then fold in the flour until all ingredients are combined into a thick brownie batter.

Pour the batter into the prepared pan. Top the batter with chocolate chips and then with the hazelnuts. Gently press them into the batter.

Bake for 25 to 30 minutes, until a tooth pick inserted into the center comes out clean. Cool for 15 minutes.

While the brownies cool, make the frosting. Add the butter and powdered sugar to a stand mixer fitted with the paddle or whisk attachment. Turn to low and then increase to medium high to blend the ingredients into a crumbly powder. Add the milk and vanilla, mix on high for about 1 minute, until the frosting is light and creamy. Mix in the salt.

Use the parchment to lift the brownies out of the pan. Remove the parchment and place them on a serving plate. Frost the brownies and then sprinkle with the chopped hazelnuts. Slice into 9 or 16 squares for serving.

Milk Chocolate Hazelnut Mousse
(4-2-19)

Ingredients
  • 200 g/7 oz milk chocolate
  • ¼ cup (60 ml) whole milk
  • 1 teaspoon vanilla extract
  • ¼ cup (25 g) toasted blanched hazelnuts, finely chopped
  • 1 cup (240 ml) heavy cream


Chocolate Hazelnut Ganache:
  • 60 g/2 oz milk chocolate
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons hazelnut spread such as Nutella
  • ¼ teaspoon dark rum, optional


Topping:
  • ¼ cup (25 g) blanched hazelnuts, preferably toasted, coarsely chopped
Directions

To make the mousse: Place chocolate and milk in a medium heatproof bowl. Melt in the microwave or a double boiler until completely smooth. Stir in vanilla and hazelnuts. If mixture is warm, leave on the counter until it reaches room temperature.

In a mixer bowl, beat heavy cream until soft but stable peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture until combined, then fold in the remaining whipped cream until combined and smooth. Divide into serving cups.

To make the ganache: Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for one minute. Then, whisk mixture gently until completely melted.

Add hazelnut spread and rum, if using, and whisk until completely smooth. If mixture is warm, allow to cool slightly. Divide evenly between serving cups on top of the mousse. Garnish with coarsely chopped hazelnuts.

Place mousse in the refrigerator to set for at least 2 hours.

Keep mousse in the fridge, covered with plastic wrap, for up to 3 days.

Hazelnut-Coffee Pot Du Creme with Chocolate Ganache and Hazelnut Shell Smoked Marshmallow
(1-8-19)

Yield: 9 Servings

Ingredients

Smoked Marshmallow
  • ¼ cup water
  • ¾ cup sugar, that has been smoked with hazelnut shells
  • ¾ cup corn syrup
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • Pinch of salt
  • Vanilla


Chocolate-Hazelnut Panna Cotta
  • 2 cups milk
  • 4 cups heavy cream
  • 1 ½ cups hazelnuts, roasted and crushed
  • ½ cups sugar
  • 1 ¼ pound milk chocolate
  • ¼ pound dark chocolate
Directions

Smoked Marshmallow
Heat smoked sugar, water, and corn syrup over medium-high heat for 10-15 minutes until it reaches 240º on a candy thermometer. Meanwhile, beat the egg whites, cream of tartar, and a pinch of salt in a stand mixer with the whisk attachment until soft peaks form. Once sugar has reached 240º, remove from heat and slowly stream into the egg whites while the mixer is running on high. Continue mixing for 8-10 minutes until the mixer bowl returns to room temperature. Add vanilla and mix until medium-stiff peaks form.

Chocolate-Hazelnut Panna Cotta
Lightly heat cream, milk, and hazelnuts together. Leave to steep in the fridge overnight. Next day- strain hazelnut cream. Bring cream mixture and sugar up to a light simmer. Add 6 sheets of bloomed gelatin. Cool, strain, and mold however you prefer. Small mason jars look great.

Hazelnut Cheesecake
(9-10-18)

Yield: 9 Servings

Ingredients
  • 1 package (1½ ounces) ice cream cake cones
  • ¾ cup Nutella
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (2½ ounces) chopped hazelnuts, toasted
Directions

Place ice cream cones in a large resealable bag; crush with a rolling pin.

Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency.

Add ½ cup spread to the crushed cones.

Using a metal spatula, press mixture into a greased 9-in. square pan.

In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined.

Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture.

Spread over cream cheese layer; sprinkle with nuts.

Refrigerate overnight.

Chocolate and Hazelnut Fudge Cake
(4-9-18)

Yield: Serves 8-12

Ingredients
  • 200g hazelnuts
  • 250g unsalted butter, cubed, plus extra for the tin
  • 300g good-quality dark chocolate
  • 150g light muscovado sugar
  • 3 tbsp chocolate and hazelnut spread
  • 1 tsp sea salt
  • 6 eggs, separated
  • double cream, to serve
Directions
  1. Preheat the oven to 220C/gas 7.
  2. Put the hazelnuts on a baking tray, pop into the oven and roast for 5-10 minutes, giving the tray a good shake halfway through, until they are golden brown. Take out of the oven and leave to cool. Place in a food processor and pulse until finely chopped. If you prefer a crunchier cake, don't blitz to a powder.
  3. Reduce the oven temperature to 180C/gas 4. Butter a 20cm springform tin and line with baking paper.
  4. Put the chocolate, butter and sugar in a pan and melt over a gentle heat; do not let the chocolate burn. Simmer gently for a couple of minutes, then take off the heat and stir in the chocolate spread and sea salt. Leave to cool.
  5. Using a hand-held electric whisk, whisk the egg whites until they are fluffy, forming soft peaks. Once the chocolate mixture has cooled, beat in the egg yolks one at a time.
  6. Add a couple of tablespoons of the whisked egg whites to the chocolate mixture and combine to loosen the batter, then gently fold in the remaining egg whites, followed by the hazelnuts.
  7. Pour the mixture into the prepared tin and bake in the oven for 35-40 minutes. It should be dry to the touch but still slightly wobbly underneath. Leave to cool in the tin before carefully releasing and cutting into slices (the cake will most likely sink a little in the middle - this is normal). Serve with softly whipped double cream.


Chocolate Hazelnut Flourless Cake
(7-2-18)

Ingredients
  • Chocolate 12 oz. chopped
  • Butter ¾ cup
  • Eggs 6 each
  • Brown Sugar 1 cup
  • Frangelico ¼ cup
  • Ground Hazelnut 1 cup finely ground
  • Salt 1 tsp.
Hazelnut Ice Cream
  • Heavy Cream 1 ½ cups
  • Milk 1 ½ cups
  • Sugar ¾ cup
  • Egg yolks 8 each
  • Frangelico 1/3 cup
  • Hazelnuts 2 cups, toasted and chopped
Frangelico Chantilly
  • Heavy Cream 2 cups
  • Powdered sugar 1 cup
  • Frangelico ¼ cup
Directions

Chocolate Hazelnut Flourless Cake
Melt butter and chocolate over a double boiler. Whisk together eggs, brown sugar, Frangelico and salt. Temper the hot chocolate mixture into the eggs and sugar mixture. Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter. Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dy. Cool cake before serving.

Hazelnut Ice Cream
Heat heavy cream and milk together on stove until almost boiling. Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar. Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain Hazelnuts out and discard. Then Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.

Frangelico Chantilly
Whip mixture until stiff peaks form.

Chocolate and Hazelnut Fudge Cake
(4-9-18)

Yield: Serves 8-12

Ingredients
  • 200g hazelnuts
  • 250g unsalted butter, cubed, plus extra for the tin
  • 300g good-quality dark chocolate
  • 150g light muscovado sugar
  • 3 tbsp chocolate and hazelnut spread
  • 1 tsp sea salt
  • 6 eggs, separated
  • double cream, to serve
Directions
  1. Preheat the oven to 220C/gas 7.
  2. Put the hazelnuts on a baking tray, pop into the oven and roast for 5-10 minutes, giving the tray a good shake halfway through, until they are golden brown. Take out of the oven and leave to cool. Place in a food processor and pulse until finely chopped. If you prefer a crunchier cake, don't blitz to a powder.
  3. Reduce the oven temperature to 180C/gas 4. Butter a 20cm springform tin and line with baking paper.
  4. Put the chocolate, butter and sugar in a pan and melt over a gentle heat; do not let the chocolate burn. Simmer gently for a couple of minutes, then take off the heat and stir in the chocolate spread and sea salt. Leave to cool.
  5. Using a hand-held electric whisk, whisk the egg whites until they are fluffy, forming soft peaks. Once the chocolate mixture has cooled, beat in the egg yolks one at a time.
  6. Add a couple of tablespoons of the whisked egg whites to the chocolate mixture and combine to loosen the batter, then gently fold in the remaining egg whites, followed by the hazelnuts.
  7. Pour the mixture into the prepared tin and bake in the oven for 35-40 minutes. It should be dry to the touch but still slightly wobbly underneath. Leave to cool in the tin before carefully releasing and cutting into slices (the cake will most likely sink a little in the middle - this is normal). Serve with softly whipped double cream.


Chocolate-Hazelnut Crepes with Bourbon Whipped Cream
(2-16-18)

Ingredients

Bourbon whipped cream
  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon bourbon, or more

Rose petals and blood orange
  • ½ cup sugar
  • ½ cup water
  • Petals of one rose blossom, picked
  • ¼ teaspoon rose blossom water (optional)
  • 1 pinch sea salt
  • 2 blood oranges
  • 6 leaves mint, torn

Crepes
  • 2 cups whole milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ cup orange liqueur, preferably Grand Marnier
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted, plus extra butter for cooking the crepes
  • 1 jar chocolate-hazelnut spread, preferably Nutella
  • ½ cup toasted hazelnuts, crushed

Directions

For the bourbon whipped cream:
  1. In a chilled mixing bowl whisk together the heavy whipping cream and granulated sugar until soft peaks form, about 2 minutes.
  2. Gently whisk in the bourbon and continue whisking until the peaks firm up a bit more.
  3. Reserve in the cooler until ready to serve.

For the rose petals and blood orange:
  1. In a small pot, bring the sugar and water to a boil then remove it from the heat and let it cool until just warm.
  2. Stir the rose petals, rose blossom water and pinch of sea salt into the warm simple syrup.
  3. Using a sharp paring knife, cut the peel off of the blood oranges and then slice them crosswise into ½-inch thick coins. Pick out any seeds if necessary.
  4. In a small mixing bowl, coat the blood orange slices with the rose petal syrup, and fold in some of the candied rose petals and the torn mint, let it all marinate together until ready to serve.

For the crepes:
  1. In a bowl, or blender, whip together all of the crepe batter ingredients until the mixture is smooth.
  2. Set a 10-inch nonstick pan over a medium-high heat. Add a pat of butter to the pan and swirl it around until it coats the interior.
  3. Pour about 4 ounces of crepe batter into the pan and swirl it around quickly to coat as much of the pan as possible before it begins to cook. Allow the crepe to cook for about 1 minute, then use a rubber spatula to free it from the pan.
  4. If feeling bold, try to flip the crepe by tossing it into the air and catching it on the opposite side. If not so bold, go directly to placing a heaping spoon of Nutella into the center of the crepe followed by a sprinkle of toasted hazelnut pieces.
  5. Reduce the heat to low and allow the Nutella to warm for another minute, gently fold the crepe in half and press down with the spatula to spread out the Nutella inside the thin crepe.
  6. Slide the warmed crepe onto a plate and top it with the rose petals, blood oranges and bourbon whipped cream.


Roasted Hazelnut Toffee
(2-6-18)

Yield: Makes 4-1/4 pounds of toffee (100 pieces measuring 1 x 2 inches)

Ingredients
  • 1 pound (4 sticks) butter
  • 1 cup granulated sugar
  • 1 cup firmly packed golden brown sugar
  • 1 tablespoon light corn syrup
  • ¼ cup water
  • 2-½ cups raw hazelnuts, coarsely chopped
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 16 ounces semi-sweet chocolate
  • (either chips, or squares that have been broken into chunks)
  • 2 cups chopped dark-roasted and skinned hazelnuts
Directions
Grease one large (12 x 17- inch) rimmed baking sheet or two smaller (10 x 15-inch or less) ones with butter.

Melt the pound of butter in a large, heavy-bottomed pot over medium heat on a wide-diameter burner. While the butter is melting, combine the granulated sugar, brown sugar and corn syrup. Add this mixture to the melted butter, along with the water. When the sugars have dissolved, increase the burner setting to medium high, stirring with a flat-edged wooden spoon. Attach a candy thermometer to the pot and cook the mixture, stirring constantly to keep it from scorching. When the temperature reaches 240 degrees F, add the nuts and continue stirring. At 260 degrees, reduce the burner setting to medium-low and continue cooking and stirring occasionally, until the toffee reaches 300 degrees ("hard crack").

Remove the pot from the burner and stir in the vanilla and salt, stirring quickly because the toffee will become quite thick at this point. Scrape it out onto the prepared baking sheet(s) or marble slab, spreading it out to a thickness of about ¼ to ½ inch. A silicon spatula is the best tool for spreading the sticky toffee.

Allow the toffee about 5 minutes to set up, then distribute the chocolate pieces evenly over the surface. The heat from the toffee will melt them. While it's still soft, gently even out the layer of chocolate and then sprinkle it with the roasted and chopped hazelnuts.

At this point, you can refrigerate the toffee until it is cold and hard. Or you can just let it cool to room temperature over several hours or overnight. Once the toffee is very firm, it can be broken into smaller, irregular-sized pieces.

NOTE: If you use unsalted butter, increase the amount of salt in the recipe from ¼ teaspoon to 1 teaspoon.

Apple Pie with Hazelnut Crust
(11-17-17)

Yield: Serves 8-10

Ingredients

Crust
  • 2½ cups all purpose flour
  • ¾ cup hazelnuts, toasted
  • 2 tablespoons (packed) golden brown sugar
  • ¾ teaspoon salt
  • 10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½ inch cubes
  • 5 tablespoons frozen lard or solid vegetable shortening, cut into ½ inch cubes
  • 4 tablespoons (or more) ice water

Filling
  • 3½ pounds Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)
  • ½ cup plus 1 tablespoon sugar
  • 1/3 cup (packed) golden brown sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon (scant) ground cinnamon
  • 2 tablespoons (¼ stick) unsalted butter, melted
  • Milk
  • Vanilla ice cream
Directions

For crust:
Blend flour and hazelnuts in processor until nuts are finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and lard; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap each in plastic wrap and chill 1 hour.

For filling:
Position rack in bottom third of oven and preheat to 400°F. Toss apples, ½ cup sugar, brown sugar, flour, and cinnamon in large bowl. Roll out 1 dough disk on generously floured surface to 12-inch round, rotating crust often to prevent sticking. Generously flour 11 or 12 inch tart pan bottom. Slide tart pan bottom under dough round. Carefully slide dough round into 9-inch pie dish. Press crust onto bottom and up sides of dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle with melted butter.

Roll out second dough disk on generously floured surface to 13-inch round. Slide same floured tart pan bottom under dough round. Carefully allow dough round to slide off tart pan bottom onto pie filling; pinch to seal any cracks in crust. Press top crust and bottom crust together at edge. Fold edge under; crimp decoratively. Cut X in center of top crust. Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar to prevent overbrowning; continue baking until crust is golden, apples are tender, and juices are bubbling thickly in center, about 20 minutes longer. Transfer pie to rack and cool. Serve with ice cream.

Strawberry Rhubarb Crumble
(10-23-17)

Ingredients

Crumble Top
  • 6 tablespoons unsalted butter, softened
  • ¼ cup packed light-brown sugar
  • ¼ teaspoon finely grated orange zest
  • 1 cup all purpose flour
  • Pinch of salt

Filling
  • 1½ lb rhubarb stems, cut crosswise into ¼ inch-thick slices
  • 2 cups sliced strawberries
  • 1 cup sugar
  • 1 tablespoon instant tapioca
  • ½ teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
  • Pinch of salt
  • Roasted hazelnuts, skins removed
Directions

Preheat oven to 375°F.

For Crumble Top
Put butter, brown sugar and orange zest together in a bowl and cream. Sift in flour and salt. Work mixture through fingers until it forms coarse crumbs about the size of peas. Set aside.

For filling:
  1. Stir together rhubarb, strawberries, sugar, tapioca, orange zest, orange juice and salt in a bowl.
  2. Let set for 15 minutes (stirring occasionally).
  3. Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity).
  4. Transfer baking dishes to a rimmed baking sheet.
  5. Sprinkle with topping and hazelnuts.
  6. Bake until topping turns golden brown and juices are bubbling (30-35 min). Cool for 30 minutes and serve.


Sweet Potato, Chocolate and Hazelnut Cake
(10-23-17)

Yield: Serves 6-8
Time: 1 hour 30 mins

Ingredients
  • 1-2 sweet potatoes, peeled, resulting in 1 cup mashed
  • ¾ cup canola oil
  • 2 eggs
  • 1 ½ cup all purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup hazelnuts, finely chopped
  • 2 ounces semi-sweet chocolate
  • ½ teaspoon vanilla extract
  • ¼ cup half and half
Directions
  1. Preheat oven to 350°F.
  2. Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.
  3. In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.
  4. In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.
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Lynden, WA
(360) 988-9240


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