Louisburg Cider Mill

Ingredients:

• One 8oz. package of softened Cream Cheese
• 3/4 of a 17oz. jar of Louisburg Cider Mill’s Pumpkin Butter
• 1/4 cup Sugar
• 1/4 tsp. Vanilla (optional)
• One, 8oz. “tub” of non-dairy, thawed, Whipped Topping (or Whipped Cream)

Directions:

Mix Cream Cheese in a medium bowl with electric mixer until smooth. Add Louisburg Cider Mill’s Pumpkin Butter, Sugar and Vanilla. Mix on medium speed until well blended. Gently stir in Whipped Topping (or Whipped Cream) and refrigerate until ready to serve.

Serve with Fresh Fruit, Ginger, Almond or Chocolate Cookie Thins.

Tip: For low fat version substitute Light or Fat Free Cream Cheese
and Whipped Topping.

Makes 18 to 24 bars.

Ingredients:

• 1 1/2 cups Flour
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 2 1/2 cups Oats
• 1 1/2 cups Sugar
• 1 cup melted Butter or Margarine
• 1 1/2 cups Louisburg Cider Mill Apple Butter

Directions:

In bowl, mix Flour, Baking Soda, and Salt. Stir in Oats and Sugar, mix. Add Butter, blend well. Press 1/2 of the mixture firmly into a 9 X 13 inch baking pan. Spread with the Apple Butter, cover with remaining Oat mixture, pat lightly. Bake at 350 degrees for 45 to 50 minutes or until lightly brown. Cut into bars.

Yield: Serves 8 – 10

First,

Make the Bread Pudding:

• 4 oz. unsalted butter
• ½ cup brown sugar
• ½ cup sugar
• 5 large eggs, lightly beaten
• 2 cups heavy cream
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon pure vanilla extract
• 1 cup raisins
• 16 Louisburg Cider Mill Cider Doughnuts
• ¼ cup Calvados (Apple Brandy)
• or ¼ cup Louisburg apple cider

Instructions:

Preheat oven to 350°
In food processor or mixer, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, nutmeg, vanilla, and Calvados. Process until blended. Lightly butter a 9×13 baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 – 10 minutes. You may need to push the doughnut pieces down during this time to ensure even coverage by the egg mixture. Cover with foil and bake for 35 – 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set but still soft.

Next,

Make the bourbon sauce:

• 1 ½ cups heavy cream
• 2 teaspoons pure vanilla extract
• ¼ cup sugar
• 1 tablespoons corn starch
• ¼ cup bourbon (Maker’s Mark)
• or ¼ cup Louisburg apple cider

Instructions:

Heat the cream, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pan from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat for 1 minute. (This is not a thick cream sauce, it is meant to be fairly thin.)

Finally . . .

Make the spiced whipped cream:

• 2 cups heavy cream
• 1/8 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

Beat the cream with an electric mixer until soft peaks form. Add the sugar cinnamon, and nutmeg. Continue to beat mixture until it forms stiff peaks.

To serve: Cut the pudding into 3 x 3 inch pieces. Place in center of serving plate. Spoon the Bourbon Sauce over the pudding. Top with Spiced Cream Garnish with a sprig of fresh mint.