Louisburg Cider Mill

 

 

Adult Easy-Bake-Oven

Some refer to air fryers as the adult version of an Easy-Bake-Oven, and we are totally fine with that! Because these tasty little treats are so simple to make using homemade or canned pie filling, refrigerated biscuits, and your  AIR FRYER! Topped off with melted butter and cinnamon-sugar mixture, these bombs taste like pie without all the work of making a pie from scratch.

INGREDIENTS:

• 3/4 C. Sugar

• 1 C. Apple Pie Filling **

• 1/2 C. Unsalted Butter, melted

• 1 Tbs. Apple Pie Spice

• 1 tsp. Cinnamon

• 8 oz. can Biscuits

INSTRUCTIONS:

In a small bowl, combine the sugar and apple pie spice. Set aside. Open the can of biscuits pulling each biscuit out and divide out into 16 circles. Roll each circle into a thin round shape. In a medium bowl, combine the apple pie filling pieces with the cinnamon. Stir together to combine well, so the apple bites are coated. Place a spoonful of the filling into the center of each circle of dough. Grab the edges and pull up, pinching them together to create small round balls.

Lightly spray your air fryer basket with oil. Place your bombs in the basket, leaving about 1/2 inch in between each piece. Do not overcrowd or overlap in the basket. Work in batches if necessary. Cook in the air fryer at 350º for 6-8 minutes, until the biscuits, are golden brown. Once they are cooked, dip each piece into the melted butter, then dip into the combined sugar and spice mixture.

Apple Pie Filling:

• 3 pounds baking apples, peeled, cored, and chopped

• 1 Tbs. Lemon Juice

• 1/2 C. packed Light Brown Sugar

• 1/4 C. Granulated Sugar

• 1 – 1/2 tsp. Ground Cinnamon

• 1 1/2 tsp. Grated Nutmeg Pinch Salt

• 2 Tbs. Cornstarch

• 3/4 C. + 2 Tbs. Louisburg Apple Cider, divided

• 2 tsp. Vanilla Extract

• 2 Tbs. Unsalted Butter

INSTRUCTIONS:

Add apples, lemon juice, brown sugar, granulated sugar, cinnamon nutmeg, and salt to a pot. Stir together and let mix at room temperature for about 15 minutes. Add 3/4 cup of apple cider to the pot, and stir the apples one more time. Cooking the apples evenly, turn heat to medium and begin to cook, stirring occasionally.  Making sure not to cook off the liquid, cook until the apples have softened, about 10 minutes. If the liquid does cook off quickly, add 1/3 cup more apple cider to the pot. Whisk the cornstarch and remaining 2 tablespoons apple cider together in a small bowl. To thicken, pour the cornstarch mixture into apples and stir together until dissolved, and continue cooking for about 2-3 minutes. Remove from heat and stir in the vanilla and butter. Let the apple mixture cool completely.

Monkey bread is one of those foods that are just as good in the afternoon for a snack as it is for breakfast. Served warmed is the key component to enjoying this delectable treat at its best. It’s also, something the children will enjoy making as they pop open the can of biscuits and then shake the biscuits to coat them with the sugar mixture.

INGREDIENTS:

Monkey Bread:

• 2 Cans Refrigerated Biscuits

• 1/2 C. Granulated Sugar

• 1/2 C. Brown Sugar

• 1 Tbs. Cinnamon

• 1 Tbs. Creamy Caramel Cappuccino Mix

• 8 Tbs. Cold Butter, cubed

Glaze:

• 3 Tbs. Confectioners Sugar

• 1 Tbs. Creamy Caramel Cappuccino Mix

• 1 Tbs. Milk

Preheat oven to 375º. Mix the granulated sugar, brown sugar, cinnamon, and cappuccino mix in a ziplock bag. Cut each biscuit into quarters and then roll in cinnamon-sugar mixture. Spray bundt pan with cooking spray. Layer coated biscuit pieces in a pan. Then sprinkle some of the remaining coating mixture over the top and add cubed butter on top. Place in oven and bake for 20 -25 minutes or until biscuits are cooked through. Meanwhile, prepare the glaze by whisking all the ingredients together in a small bowl. Place bread on a plate and drizzle the glaze over the top of the monkey bread before serving.

Pumpkin Spice and everything nice. You do not have to be a pumpkin spice lover to enjoy this cold cappuccino drink, any of the cappuccino mixes we carry in our store will make a delicious drink to enjoy any time of the year.

• 1 C. Hot Water

• 3/4 C. Cappuccino Mix

• 1 C. Almond or Oat Milk

• 1 C. Ice

In a shaker bottle or blender, mix the hot water and cappuccino mix. Add in milk and shake vigorously. Enjoy this delicious drink over ice.

Make this quick bread recipe and enjoy with your favorite soup recipe or chili.

• 3 C. Self-Rising Flour

• 3 Tbs. Granulated Sugar

• 1 12 oz. bottle Lost Trail Root Beer

• 3 Tbs. Melted Butter, divided

Preheat oven to 350º. Prepare a 9”x5” bread pan by greasing with 1 tablespoon of butter. Set aside.

In a large bowl, combine self-rising flour and sugar with a whisk. Make a well in the center. Add the Root Beer into the well. Stir the mixture with a spoon until combined.

Pour the mixture with a spoon until combined. Pour the mixture into your prepared bread pan. Drizzle with 2 tablespoons of butter. Bake for 55-60 minutes, until browned on top and loaf thumps when you tap the top.

Place on a wire rack and allow to cool for 5 minutes. Remove bread from the pan and allow it to cool on the wire rack. You can brush with more butter if you choose.