Louisburg Cider Mill

From the kitchen of Louise Swearingen

1 C Unsalted Butter (2 sticks, room temperature)

2/3 C Sugar

2 Egg Yolks

1 tsp Vanilla Extract

2 C All Purpose Flour

½ tsp Salt

Powdered Sugar (optional)

Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Beat in yolks and vanilla extract.

Add flour and salt and mix until incorporated and dough comes together in a ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Form dough into 1-inch balls and arrange on prepared cookie sheet.

Use end of a wooden spoon or index finger to create an indentation in the center of each cookie.

Bake cookies for 8 to 10 minutes. Remove cookie sheets from oven and if the indentations look shallow further define them again and fill each with a bit of apple or peach butter. (you can use jelly of your choice also). Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.

1 C Sugar

1/2 C Apple Cider

Pinch of Salt

1 Tbs Lemon Juice

2 Egg Whites, stiffly beaten

Mix sugar, apple cider, salt and lemon juice. Cook until the sirup forms a soft ball (234º to 240º F.) when a little of it is dropped into a super of very cold water.

Pour very slowly over stiffly beaten egg whites, beating constantly. Continue beating until mixture stands in soft peaks.

Spread between layers and over top and sides of cake.

Variations. When frosting is ready to spread, stir in 1/2 cup chopped pecans or hazelnuts, or shredded almonds.

For a more festive cake, sprinkle 1/4 cup pink tinted coconut over the top after frosting is spread.

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.