Louisburg Cider Mill

(913) 837-5202
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Strawberry Poke Cake

Some things just make you think of summer, and a Strawberry Poke Cake is definitely one of those foods.

INGREDIENTS

• 1 White Cake Mix, prepared

• 12 oz. bottle Lost Trail Strawberry Cream Soda

• Small Pkg. Strawberry Jell-O

• 1 Tub Frozen Whipped Topping, thawed

• 1 Small Box Instant Vanilla Pudding

INSTRUCTIONS

Lightly spray your 6 quart slow cooker with cooking  spray. Pour your prepared cake mix in your slow cooker.

Place 3-4 paper towels under the lid, cover and cook on high for 1-2 hours. Once your cake passes  “the toothpick test”, remove your crock from your slow cooker and let it cool.  When your cake is cooled, poke holes in your cake with a toothpick.  Mix together your Strawberry Cream soda with your jello.  Evenly pour your jello mixture over your cake. In a different bowl, mix together your whipped topping and pudding mix.  Spread your topping evenly over the cake.

BBQ Chicken Pizza

Here’s a quick weeknight supper that can be put together in no time.

INGREDIENTS:

• 1 Pizza Dough, or Flat Bread

• 1/3 C. Louisburg Cider Mill Honeycrisp AppleBBQ Sauce

• 1 – 2 C. Shredded or Sliced Chicken

• 2 C. Mozzarella Cheese

• 1/4 C. Red Onion Slices

• Fresh Cilantro, chopped

INSTRUCTIONS:

Preheat oven to 425º.

Roll out the pizza dough, if needed. Lightly brush oil on pizza stone or large baking sheet, then place dough onto stone or pan. Place 1/4 cup BBQ sauce on the dough with a spoon. Mix the remaining sauce together with the chicken.Sprinkle cheese over the dough and then add the chicken and onions.Bake for 18-22 minutes, or until golden brown. Remove from oven and top with fresh cilantro.

Lost Trail Root Beer Float Freezer Pie

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.

Apple Cider Donut French Toast

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.

Caramel Pumpkin Butter Bars

Pumpkin butter, pumpkin spice and caramel sauce never tasted so good together!

Don’t wait until Fall to make this recipe, the pumpkin caramel sauce and butter bars definitely complete one another perfectly.

Pumpkin Caramel Sauce:

• 1 jar Louisburg Cider Mill Caramel Sauce

• 1/2 C. Louisburg Cider Mill Pumpkin Butter

• 1/2 tsp. Pumpkin Pie Spice

Butter Bars:

• 2 C. Butter

• 1 C. Granulated Sugar

• 1 1/2 C. Confectioner’s Sugar

• 4 C. All-Purpose Flour

To make the pumpkin caramel sauce, pour caramel into a bowl. Add in the pumpkin butter and pumpkin spice and stir well. Set aside.

For the butter bars, you will want to turn your over to 325º. Prepare a 9×13 dish by spraying with non-stick spray. In a bowl, cream together the butter and sugars, about 3 minutes.

Add in flour, mix on low until combined thoroughly, about 30 seconds. The dough will be very soft. Press half of the dough into the prepared pan, evenly spreading across your pan. Bake for 25 minutes or until crust is light golden brown. Remove from oven and let sit for about 10 minutes. Pour the pumpkin caramel sauce over the baked crust. Crumble the remaining dough and sprinkle over top of the pumpkin caramel mixture. Bake for an additional 25 minutes. Cool completely before cutting.

Louisburg Cider Mill & Country Store
14730 K68 Highway
Louisburg, Kansas, USA 66053

Mon - Sat: 8am - 6pm
Sunday: 9am - 6pm

P: (913) 837-5202
F: (913) 837-5762