Louisburg Cider Mill

2 C Louisburg Cider Mill Apple Cider

1/3 C Brown Sugar

2 Tbs Ground Cinnamon

1 Tbs Lemon Juice

1 tsp Ground Nutmeg

6 Chicken Breast halves

Preheat oven to 425º F. Whisk apple cider, brown sugar cinnamon, lemon juice and nutmeg in a bowl. Place chicken breast in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil. Bake chicken breasts in the preheated oven until no longer pink in the center an the juices run clear, about 1 hour. When thermometer inserted temp should read 165º.

Meatballs:

1 lb Ground Beef

1 Egg

1/4 C Bread Crumbs

3 Habaneros minced (seeds optional depending on desired heat level)

2 Garlic Cloves, grated

1/4 C Parmesan Cheese, grated

Sauce:

24 oz. Lost Trail Root Beer

1 C Louisburg Cider Mill Honeycrisp Apple BBQ Sauce

Mix all the meatball ingredients in a bowl. Shape your meatballs and put them on a sheet tray. Broil to brown, about 7 minutes. Flip them and broil 5 more minutes or until browned and cooked through.

Add the Root Beer to a pot and simmer lightly for about 20 minutes until it has reduced and become slightly syrupy. Add in the BBQ sauce. Add in warm meatballs and stir well. Simmer for about 10 minutes and serve.

 

3/4 C Louisburg Cider Mill Apple Butter

2 tsp Ground Cinnamon

1/2 tsp cloves

1/2 C Water

1/2 Cup Canola Oil

1 1/4 C Brown Sugar

2 Large Eggs

1 3/4 C All-Purpose Flour

1 tsp Baking Soda

3/4 tsp Salt

In mixing bowl combine the apple butter, cinnamon and cloves. Whisk in the water, then oil, the brown sugar, then the eggs (not all together). Mix until smooth. Sift together (important so no white lumps in bread), flower, baking soda and salt. Combine with the apple butter mixture and mix until smooth.

Pour into a greased 9 inch loaf pan or 3 to 4 mini loaf pans. Bake at 350º for 65-70 minutes for the 9” pan or 45-50 for the mini-loaves.

Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.

2 C Louisburg Apple Cider

1 C Soy Sauce

1 C Olive Oil

1 Tbs Garlic, grated, or to taste

Combine all ingredients. Cover and refrigerate. Great for poultry or pork! Marinate 6 hours.

1 C Unsalted Butter, softened

1 C Sugar

1/2 tsp Salt

1 TBSP apple pie spice

2 Eggs

1 tsp Vanilla Extract

3 C Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Cinnamon

1 (14oz) bag of Chewy Caramels or try 14 oz Louisburg Cider Mill Caramel Sauce

Directions:

Preheat oven to 350º. Line cookie sheets with parchment paper.

In a small bowl whisk together flour baking soda, baking powder, and cinnamon.

With an electric mixer, cream together butter, sugar, salt, and apple pie spice until light and fluffy.

Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons). Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.

Shape the dough into a ball, and place on a parchment covered cookie sheets about 3 inches apart.

Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is okay. Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter.

Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.

Makes around 2-3 dozen cookies.