Louisburg Cider Mill

The adults will enjoy this mocktail as much as the children do.

Fill a large glass halfway with ice. Rub the rim of the glass with a mint leaf. Add the Lost Trail Orange Cream Soda, grenadine, and juice of two lime wedges and stir with a bar spoon. Garnish with mint, lime wedge, and a maraschino cherry.

 

 

Calling all cheesecake lovers- if you love cheesecake and love apple butter, this is a no-brainer recipe. Unfortunately, I accidentally used whipped cream cheese, so my cheesecake did not set up correctly, so make sure you use regular cream cheese for this recipe, but it still had the same great flavor.

CRUST:

• 16 Full Graham cracker sheets, crushed (approx. 3 cups)

• 1/2 tsp. Cinnamon

• 1/2 C. (1 stick) Unsalted Butter, melted

FILLING:

• 2 pkg. (16 oz.) Cream cheese softened

• 1 C. Granulated sugar

• 2 C. Heavy whipping cream

• 3/4 tsp. Fresh lemon juice

• 1/2 C. Louisburg Apple Butter

To Make The Crust:

In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well. (You want every crumb coated in the butter, as this will be the glue that holds it together.) Pour the graham crackers into the sprayed springform pan. Pat them flat with your hand. Start at the center and work out to and up the sides. Set aside.

 

Filling:

In a large mixing bowl, beat the cream cheese and sugar with a handheld mixer until creamy and smooth. Add in the heavy cream and lemon juice and beat for 1-2 minutes, or until fluffier. Pour the cheesecake mixture into the prepared crust. Top with dollops of apple butter. Using a knife, swirl the apple butter into the filling, being careful not to scrape the crust. Refrigerate until the filling is firm and cold, about 6 hours to overnight, before cutting and serving.

 

It may not be fall, but we couldn’t wait that long to try this recipe using our apple cider caramel sauce on top of these cupcakes! Super moist and loaded with all the flavors of fall with shredded apples and applesauce, these will be a definite hit for an afternoon treat.

Ingredients:

• 2 Eggs, room temperature

• 1/2 C. Brown Sugar

• 1/2 C. Granulated Sugar

• 1/2 C. Unsweetened Applesauce OR Vegetable Oil

• 2 tsp. Vanilla Extract

• 1 1/4 C. All-Purpose Flour

• 2 tsp. Baking Powder

• 1/2 tsp. Ground Cinnamon

• 1/2 tsp. Salt

• 1 1/2 C. Shredded Apple (Rome, Granny Smith, or other baking apples)

Caramel Frosting:

• 1/2 C. Louisburg Apple Cider Caramel Sauce

• 2 Tbs. Heavy Whipping Cream

Preheat oven to 350º. Line a muffin tin with baking liners and set aside. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in the applesauce and vanilla extract. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Stir the flour mixture into the wet mixture until combined. Stir in shredded apples. Evenly divide the batter between the 12 cups. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Transfer cupcakes to a cooling rack and let cool completely. Frosting: Stir heavy whipping cream into caramel sauce, mix thoroughly. Drizzle over top of cupcakes.

 

 

All the flavors of fall mixed into one cake, from the pumpkin butter in the mix, apple butter in the frosting, and the caramel sauce drizzled over the top.

INGREDIENTS:

APPLE CIDER CARAMEL SAUCE

• 2 C. Louisburg Cider Mill Apple Cider

• 1 C. Brown Sugar, packed

• 1/3 C. Heavy Cream

• 1/2 tsp. Vanilla

• 1/2 tsp. Kosher Salt

CARAMEL APPLE CHUNKS

• 3 Tbsp. Unsalted Butter

• 3 Apples, peeled, cored and diced into 1/2 inch chunks

• 1/2 tsp. Cinnamon

• 1 Tbsp. Sugar

• Pinch of Kosher Salt

• 1/2 C. Louisburg Apple Cider Caramel Sauce

CARAMEL APPLE NO-CHURN ICE CREAM

• 14 oz. can Sweetened Condensed Milk

• 1 tsp. Pure Vanilla Extract

• 1/2 tsp. Ground Cinnamon

• 2 C. Heavy Cream

• Caramel Apple chunks

INSTRUCTIONS:

Apple Cider Caramel Sauce: First, heat the apple cider in a saucepan set over high heat until reduced to a 1/2 cup. Next, add the brown sugar and bring to a boil. Reduce the heat to medium-high. Finally, add the heavy cream, vanilla, and salt and cook until it reaches 250º on a candy thermometer. Makes 1 cup of caramel sauce. You’ll need a 1/2 cup for the apples. Reserve 1/2 cup for serving. The caramel sauce can be stored in the refrigerator and gently warmed for serving.

Caramel Apple Chunks: Secondly, heat the butter over medium heat, until just golden brown with a slightly nutty aroma (foam will subside and you’ll see little brown flecks). Then, add the apples, cinnamon, sugar, and pinch of salt. Cook until softened, but not mushy. The apples should just begin to caramelize, about 10 minutes. Last, stir in half a cup caramel sauce and cool to room temperature.

Ice Cream: Whisk the sweetened condensed milk, vanilla, and cinnamon together in a large bowl. In a separate large bowl, whip the heavy cream until you have stiff peaks. Fold the whipped cream into the condensed milk mixture. Scrape 1/3 of the ice cream into a loaf pan and swirl 1/3 of the caramel apple mixture over the top. Repeat two more times, finishing with the apples. Last, cover with plastic wrap and freeze until firm, at least 5 hours. Serve with warmed, reserved caramel sauce.