Louisburg Cider Mill

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:

• 2 1/2 C. plus 3 Tbs. All-Purpose Flour

• 2 C. Granulated Sugar

• 1/2 tsp. Baking Soda

• 1 1/2 tsp. Baking Powder

• 1 tsp. Salt

• 2/3 C. Shortening, packed

• 1/4 C. Unsalted Butter, at room temperature

• 1 C. Full-Fat Sour Cream

• 1/2 C. Lost Trail Root Beer

• 3 Large Eggs

• 4 tsp. Root Beer Extract or Concentrate

• 2 tsp. Butter Flavoring

FOR ROOT BEER FROSTING

• 18 Tbs. (1 C. plus 2 Tbs.) Unsalted Butter, at room temp

• 5 C. Powdered Confectioner’s Sugar

• 3 tsp. Root Beer Extract or Concentrate

• 1/2 tsp. Salt

• 12 oz. Cream Cheese softened

• 1 C. Shortening, packed

• Maraschino Cherries, to garnish

• 34 Paper Straws, to garnish

INSTRUCTIONS:

Preheat oven to 325º. Line a muffin tin pan with paper cups; set aside.

First, in a bowl fitted with the paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt. With the mixer on low, slowly beat in chunks of shortening and butter. Finally, turn the mixer to medium and beat until the mixture has small crumbs.

In another medium bowl, whisk together sour cream, root beer, eggs, root beer extract/concentrate, and butter extract. With the mixer on low, slowly pour the mixture into dry ingredients. Finally, turn the mixer to medium and beat until incorporated; about 1 minute. Last, wipe down the sides of the bowl with a spatula and stir to mix.

Finally, spoon 2 1/2 tablespoons of cake batter into each cupcake. Carefully drop muffin tin pan against countertop to rid batter of air bubbles.

Bake in the oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.

To make the frosting: In a bowl fit with a mixer, beat butter, powdered confectioner’s sugar, salt, and root beer flavoring. Once smooth, turn the mixer up to medium and beat in chunks of cream cheese and shortening, mix frosting until smooth.

Fill a pastry bag with a cupcake tip and frost each cupcake. Before frosting, you will need to chill in a pastry bag. Chill frosted cupcakes then top with cherry and paper straw right before serving.

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:

CAKE

• 2 C. Flour

• 2 tsp. Cinnamon

• 1 tsp. Baking Powder

• 1 tsp. Baking Soda

• 1/2 tsp. Fine Grain Sea Salt

• 1 2/3 C. Sugar

• 4 Eggs, slightly beaten

• 1 C. Vegetable Oil

• 1 Louisburg Cider Mill Pumpkin Butter, 17-ounce jar

• 1 tsp. Vanilla

FROSTING

• 8 oz. Cream Cheese, at room temperature, cut into small cubes

• 1/2 C. Unsalted Butter (1 stick), at room temperature, cut into small cubes

• 1 C. Powdered Sugar

• 1 tsp. Vanilla Extract

• 1/2 C. Louisburg Cider Mill Apple Butter

• Louisburg Cider Mill Caramel Sauce, if desired

INSTRUCTIONS:

Preheat oven to 350ºF and butter a 9×13 or bundt pan or spray with non-stick cooking spray. In a medium bowl, stir together dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.

In a separate bowl using an electric hand mixer, mix together sugar and eggs until lightened in color. Mix in oil, pumpkin butter, and vanilla until well combined. Add the dry ingredients to the pumpkin mixture, and mix at low speed until the batter is smooth. Spread batter into the prepared pan, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan completely on a wire rack before frosting.

*Note: Baking in a bundt pan, may require longer to bake.

To make the frosting, place the cream cheese in a large bowl. Using a hand mixer, beat until smooth, add in the butter,  continue beating until smooth and well blended. Next, add powdered sugar and vanilla, and beat until just combined. Mix in the apple butter, and then spread over the cake.

Drizzle Louisburg Cider Mill Caramel Sauce over the cake and serve.

 

 

Our Apple Cider Caramel Sauce is great drizzled over apples but it is also wonderful when added to cakes, cheesecakes and on top of pancakes.

Apple Mixture:

• 5 C. Apples, peeled and cut into 1 in. piece

• 1 tsp. Cinnamon

• 1/4 tsp. Nutmeg

• 2 Tbs. Sugar

• 2 tsp. Vanilla

Topping:

• 2 1/3 C. Flour

• 1 1/4 C. Sugar

• 1 Tbs. Baking Powder

• 3/4 tsp. Salt

• 3/4 C. Butter, melted

•Louisburg Cider Mill Caramel Sauce

INSTRUCTIONS:

Combine cinnamon, nutmeg, sugar, and vanilla; add to apples and mix well. Spread into a greased 9×13 baking dish. Using the same bowl, make the topping by combining the flour, sugar, baking powder, and salt. Pour over the top of the apple mixture and spread it out evenly. Pour melted butter all over the top of the cake. Tilt the pan if necessary to get the butter to cover as much of the surface of the cake as possible. Bake at 350º for 45 to 50 minutes until bubbly and lightly browned. Eat warm with ice cream, or cold as is. * Drizzle caramel sauce over the top when ready to serve for a Caramel Apple Dump Cake. ** Add chopped pecans on top, wait until the last 10 minutes of baking time to keep from burning.

Serve your family all the tastes of fall with these apple butter pancakes. Drizzling melted butter and our apple cider syrup, is definitely the topping to these pancakes!

INGREDIENTS:

• 1 C. Louisburg Cider Mill Buttermilk Pancake Mix

• 2 tsp. Cinnamon

• 1/2 tsp. Ground Ginger

• 1/8 tsp. Nutmeg

• 1 C. Milk

• 1/4 C. Louisburg Cider Mill Apple Butter

• 2 Tbs. Butter, melted

• 1 Egg

• Louisburg Apple Cider Syrup

INSTRUCTIONS:

In a medium bowl, whisk together pancake mix, cinnamon, ground ginger, and nutmeg. In a large bowl – stir together milk, apple butter, melted butter, and egg. Mix the wet mixture into the dry mixture until completely incorporated. Pour batter onto a preheated skillet or griddle set as 325º and cook the pancakes 3-5 minutes on each side until deep golden brown. Serve with melted butter and syrup.

 

 

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.