Louisburg Cider Mill

This is one recipe the kids can make, no baking required! If you and your family love root beer floats, you will definitely love this recipe.

Ingredients:

• 3/4 C Lost Trail Root Beer

• 1/2 C Milk

• 1 Box of Instant Vanilla Pudding Mix (4 serving size)

• 1-2 Tbs. Root Beer Extract (if you cannot find the extract, the pie is still good without)

• 8 oz. Cool Whip, thawed

• Graham Cracker Crust

• Root Beer Barrel Candy

1. Whisk together the root beer, root beer extract and pudding mix for 2 minutes, or until thickened.

2. Gently add in Cool Whip, Continue to stir until all ingredients are thoroughly combined.

3. Pour the mixture in the prepared graham cracker crust.

4. Place in the freezer for at least 8 hours.

5. Remove from freezer and cut into 8 slices.

6. Garnish with whipped cream and cherries.

7. Sprinkle with crushed root beer barrel candy on the edges of the pie.

8. Store pie in freezer.

Make sure you freeze any of your leftover donuts, or purchase some of our frozen donuts and try this cider donut french toast recipe.

Ingredients:

• 1/2 C. Heavy Whipping Cream

• 1 Large Egg

• 1/2 Tbs. Honey

• Frozen Donuts, thawed

Mix your ingredients together. Slice your donuts in half, dip into mixture. Careful not to get too soggy. Place on griddle and cook until evenly browned on both sides.

Customers ask all the time if you can bake our donut mix instead of frying. The answer is, you most certainly can bake our donut mix and it is quite tasty!

Here, you will see we used a bundt cake pan, but we do sell donut pans in our Country Store that you can use and make donuts instead of the cake. If you are using a donut pan, the required bake time will be less than the bundt  pan.

First, turn your oven to 350º and grease your bundt cake or donut pan. Set aside. Next, mix our Louisburg Cider Mill Donut Mix (2 lb bag) with 2 1/2 cups of Old Fashioned Apple Cider and 1 tsp. Apple Pie Spice with your hand mixer on low and then 2 minutes on high speed.

Pour the batter in the prepared pan and bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean without any batter clinging to it. Set the pan on a cooling rack for 15 minutes.

If using the donut pan, the bake time will need to be altered, we suggest 10-11 minutes or until the edges and tops are lightly browned. You can test by pressing your finger into the top of the donut, if the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

While your cake is baking, melt 2 Tbs. of butter to drizzle over the cake after it has cooled. Mix 1/4 cup of sugar and 1/2 tsp. cinnamon together, and sprinkle over the melted butter. Enjoy!