Louisburg Cider Mill

The family won’t know what to think when you say we’re having grilled cheese for supper and this comes out! Paired with some homemade fries, this is a meal everyone will be asking for again and again.

INGREDIENTS

• 2 slices Sourdough Bread

• 4 Slices Cheddar Cheese

• 1 C. Lost Trail Pulled Pork (recipe below)

LOST TRAIL PULLED PORK :

• 3-4 LB. Boneless Pork Shoulder Roast, trimmed

• 1 Tbs. Salt

• 2 Tbs. Butter

• 1 C. Lost Trail Root Beer

• 1/4 C. Molasses

• 2 Tbs. Tomato Paste

• 1 Tbs. Dijon Mustard

• 3 Garlic Cloves, chopped

• 1 C. Yellow Onion, sliced

• 1/4 C. Louisburg Cider Mill Honeycrisp BBQ Sauce

To make the Lost Trail Pulled Pork. Spray a slow cooker with cooking pray. Rub pork with salt. Melt butter in a

large skillet over medium heat. Add salted pork to skillet, cooking 2-4 minutes per side until browned. Transfer pork to slow cooker. In a small bowl, whisk together root beer, molasses, tomato paste, mustard and garlic. Pour over pork. Top with sliced onion. Cover and cook on low heat setting for 7-9 hours, or until pork is tender. Once pork is done, let stand about 5 minutes or until cool enough to handle. Remove pork from slow cooker and shred with two forks. Return to slow cooker and toss to coat with liquid.

To make the grilled cheese. Spread one side of each slice of bread with butter. Place one slice of bread, butter side down, on a cutting board, and top with two slices of cheese, pulled pork, barbecue sauce and two more slices of cheese. Top with second slice of bread, butter side up, and place in skillet over medium heat.

Cook until golden brown and cheese just begins to melt (approximately 3-5 minutes). Flip and continue cooking until cheese has fully melted and second side is golden brown.

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.

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.

Do not wait until fall to try this sweet treat! Made from scratch apple cider cupcakes with brown sugar cinnamon buttercream frosting will have everyone wanting dessert first.

 

Cupcakes:

2 Eggs

1 2/3 C All-Purpose Flour

1 C. Louisburg Apple Cider

2/3 C Sugar

1/2 C. Unsalted Butter, softened

2 tsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Salt

1 tsp. Vanilla

Frosting:

1 C. Softened Butter

3 C. Powdered Sugar

1/2 C. Brown Sugar

1 tsp. Cinnamon

2 Tbs. Milk

1 tsp. Vanilla

Cupcakes:

Cream together butter  and sugar with mixer. Add the eggs and vanilla and mix until fully combined. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients into the butter/sugar/egg mixture, alternating until mixed completely. Line cupcake tin with liners. Fill cupcake liners 2/3 full and bake at 350 degrees for 17-19 minutes or until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting:

Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy. Gradually add  powdered sugar and mix until blended. Add milk until you reach desired consistency (add more for thinner frosting). Transfer to piping bag and frost each cupcake once they have cooled. Garnish with apple slice, if desired. Store cupcakes in an airtight container at room temperature.