Louisburg Cider Mill recipes

Soup Recipes from Lois Hart's soup-making classes

Sweet Potato-Apple Soup

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

A Berry Cold Soup

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

James Kloepper's
Louisburg Cider Mill Cider Doughnut Bread Pudding
Yield: Serves 8 - 10

Bread Pudding:
4 oz. unsalted butter
½ cup brown sugar
½ cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon pure vanilla extract
1 cup raisins
16 Louisburg Cider Mill Cider Doughnuts
¼ cup Calvados (Apple Brandy)
or ¼ cup Louisburg apple cider

Instructions:
Preheat oven to 350°
In food processor or mixer, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, nutmeg, vanilla, and Calvados. Process until blended. Lightly butter a 9x13 baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 - 10 minutes. You may need to push the doughnut pieces down during this time to ensure even coverage by the egg mixture. Cover with foil and bake for 35 - 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set but still soft.

Make the bourbon sauce:
1 ½ cups heavy cream
2 teaspoons pure vanilla extract
¼ cup sugar
1 tablespoons corn starch
¼ cup bourbon (Maker’s Mark)
or ¼ cup Louisburg apple cider

Heat the cream, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pan from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat for 1 minute. (This is not a thick cream sauce, it is meant to be fairly thin.)

Make the spiced whipped cream:
2 cups heavy cream
1/8 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Beat the cream with an electric mixer until soft peaks form. Add the sugar cinnamon, and nutmeg. Continue to beat mixture until it forms stiff peaks.

To serve: Cut the pudding into 3 x 3 inch pieces. Place in center of serving plate. Spoon the Bourbon Sauce over the pudding. Top with Spiced Cream Garnish with a sprig of fresh mint.

Other Recipes From Our Kitchen:

Black Cow recipe
vanilla ice cream
root beer
chocolate syrup
whipped cream
maraschino cherries

Pour 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.

MORE RECIPES:

- Apple Butter Bars

- Pumpkin (or Peach) Cheesecake Dip

- Easy Spinach Lasagna

- Chocolate Cake Donuts

- Cake Donuts

- Apple Cider Donuts or Fritters

- Buttermilk Pancakes

Louisburg Cider Mill Products
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