Louisburg Cider Mill

• 3/4 cup Fresh, Louisburg Apple Cider
• 6 tablespoons Soy Sauce
• 2 tablespoons Unsalted Butter
• 1 large Clove Garlic

Directions:

Combine Cider and Soy Sauce. Bring to a boil and simmer 3 minutes. Add Butter and Garlic. Cook until sauce thickens enough to coat the back of a spoon (about 20 minutes). Place Salmon on baking pan, skin side down, and coat.

• 1/4 cup fresh, Louisburg Apple Cider
• 1/4 cup Olive Oil
• 2 tablespoons Soy Sauce
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Garlic Powder

Directions:

Combine all ingredients. Coat meat with this mixture. Marinate at least an hour, or overnight is even better!

• 2 cups fresh or frozen blackberries or blueberries
• 2 – 6 oz cans frozen apple juice concentrate, thawed & undiluted
• 1/2 tsp ground cinnamon
• dash of nutmeg (for blackberries) or cloves (for blueberries)
• 1/4 cup water
• 1 Tbsp cornstarch
• 1 tsp vanilla

Instructions:

Combine berries, apple juice concentrate, cinnamon and nutmeg (or cloves) in a large saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly.

Combine water and cornstarch, stirring until smooth. Add cornstarch mixture to berry mixture. Cook, stirring constantly, 1 minute or until thickened and bubbly. Remove from heat, stir in vanilla. Let cool, then cover and chill for 8 hours.

To serve, ladle soup into individual bowls. Can be served with Water Crackers.

129 calories per 1/2 cup, 0.5 g fat. Featured on KCTV Channel 5, Saturday, October 27th

• 2 medium sweet potatoes, peeled, cut into 1/2′ pieces
• 1 sweet apple, peeled, cut into 1/2″ pieces
• 1 medium onion, peeled and cut into pieces
• 2 cloves garlic, peeled, halved
• 3 Tbsp olive oil
• Salt and pepper to taste
• 3-4 cups chicken or vegetable broth
• 1/2 to 3/4 cup fat-free sour cream, for serving (optional)

Instructions:

Preheat oven to 450°. Place sweet potatoes, apple onion and garlic in roasting pan. Toss with oil, season with salt & pepper. Roast, tossing once or twice until soft and onions are starting to brown, about 20-25 minutes.

Place 1/2 mixture in food processor, adding just enough broth to cover. Puree, pouring in more broth until soup is smooth and not too thick. Repeat with rest of mixture.

Warm, add optional sour cream and serve.

120 calories, 5 g fat (without sour cream) Recipe from Curves Magazine

• Vanilla Ice Cream
• Root Beer
• Chocolate Syrup
• Whipped Cream
• Maraschino Cherries

Directions:

Pour Lost Trail Root Beer over ice cream and chocolate syrup in a large tumbler glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.