Louisburg Cider Mill

Monkey bread is one of those foods that are just as good in the afternoon for a snack as it is for breakfast. Served warmed is the key component to enjoying this delectable treat at its best. It’s also, something the children will enjoy making as they pop open the can of biscuits and then shake the biscuits to coat them with the sugar mixture.

INGREDIENTS:

Monkey Bread:

• 2 Cans Refrigerated Biscuits

• 1/2 C. Granulated Sugar

• 1/2 C. Brown Sugar

• 1 Tbs. Cinnamon

• 1 Tbs. Creamy Caramel Cappuccino Mix

• 8 Tbs. Cold Butter, cubed

Glaze:

• 3 Tbs. Confectioners Sugar

• 1 Tbs. Creamy Caramel Cappuccino Mix

• 1 Tbs. Milk

Preheat oven to 375º. Mix the granulated sugar, brown sugar, cinnamon, and cappuccino mix in a ziplock bag. Cut each biscuit into quarters and then roll in cinnamon-sugar mixture. Spray bundt pan with cooking spray. Layer coated biscuit pieces in a pan. Then sprinkle some of the remaining coating mixture over the top and add cubed butter on top. Place in oven and bake for 20 -25 minutes or until biscuits are cooked through. Meanwhile, prepare the glaze by whisking all the ingredients together in a small bowl. Place bread on a plate and drizzle the glaze over the top of the monkey bread before serving.

Pumpkin Spice and everything nice. You do not have to be a pumpkin spice lover to enjoy this cold cappuccino drink, any of the cappuccino mixes we carry in our store will make a delicious drink to enjoy any time of the year.

• 1 C. Hot Water

• 3/4 C. Cappuccino Mix

• 1 C. Almond or Oat Milk

• 1 C. Ice

In a shaker bottle or blender, mix the hot water and cappuccino mix. Add in milk and shake vigorously. Enjoy this delicious drink over ice.

Make this quick bread recipe and enjoy with your favorite soup recipe or chili.

• 3 C. Self-Rising Flour

• 3 Tbs. Granulated Sugar

• 1 12 oz. bottle Lost Trail Root Beer

• 3 Tbs. Melted Butter, divided

Preheat oven to 350º. Prepare a 9”x5” bread pan by greasing with 1 tablespoon of butter. Set aside.

In a large bowl, combine self-rising flour and sugar with a whisk. Make a well in the center. Add the Root Beer into the well. Stir the mixture with a spoon until combined.

Pour the mixture with a spoon until combined. Pour the mixture into your prepared bread pan. Drizzle with 2 tablespoons of butter. Bake for 55-60 minutes, until browned on top and loaf thumps when you tap the top.

Place on a wire rack and allow to cool for 5 minutes. Remove bread from the pan and allow it to cool on the wire rack. You can brush with more butter if you choose.

 

FOR THE CRUST:

• 1 C. Unsalted Butter, cut into small pieces

• 2 C. All-Purpose Flour

• 1/2 tsp. Kosher Salt

CHEESECAKE LAYER:

• (1) 8 oz. pkg. Cream Cheese

• 1/2 C. Granulated Sugar

• 1 Large Egg, room temperature

• 1 tsp. Vanilla Extract

FOR THE STREUSEL TOPPING:

• 1 1/2  C. All-Purpose Flour

• 1 1/2 C. Confectioner’s Sugar

• 3/4 C. Unsalted Butter, cut into pieces

• 1/4 tsp. Kosher Salt

• 1/4 C. Pecans, chopped

• 2 C. Louisburg Cider Apple Butter

INSTRUCTIONS:

Preheat oven to 350º. In a large bowl of an electric mixer, beat together the butter and flour until crumbly and combined thoroughly. Transfer the mixture to an ungreased 13×9 inch baking dish and pat the crust firmly and evenly into the dish using your hands. Bake for 15 minutes, remove and allow to cool completely. In a bowl of an electric mixer, beat together the cream cheese and sugar until smooth on medium speed. Add the egg and vanilla and continue beating until combined. Set aside.

In a medium bowl, using a pastry blender, combine the flour, confectioners’ sugar, butter, pecans and salt until mixture comes together and forms coarse crumbs. Using your hands or a fork, toss until the ingredients are combined and set aside.

Once the crust has cooled, spread the cream cheese mixture evenly over the top of the crust leaving a 1/4 inch edge all the way around. Spread a thin layer of apple butter over the cream cheese and then sprinkle the streusel topping over the entire top. Bake for 40 minutes, remove and cool completely. Cover tightly with plastic wrap and let it set overnight before cutting into squares. Store in an airtight container.