Check out these delicious recipes from Cooper’s Cider Mill! We sell their products in our market.
RUSTIC APPLE BUTTER CAKE
Ingredients
- 3 tbsp. butter
- 2 lg. eggs
- 1 oz. chopped walnuts
- 1/4 tsp. powdered ginger
- 1-1/4 cup all purpose flour
- 4 oz. Lynd Apple Butter
- 1/2 cup brown sugar
- 7 oz. grated apple (Granny Smith- approx. 2 medium apples)
- 1 tsp grated nutmeg
- 1/2 tsp salt
- 1/8 tsp lemon zest
Preheat oven to 350 degrees. Spray 8 inch square baking dish with canola oil. Cream together the butter and the brown sugar. Slowly add the eggs and mix. Add the grated apples and walnuts along with the grated nutmeg, ginger, salt and lemon zest. Mix gently. Add 1 tsp baking soda and the flour. Pour into baking dish. Spoon the apple butter into four dollops over the mixture, take knife and work this into the batter. The apple butter adds a delightful moistness. Bake for 38-40 minutes until the toothpick tester comes out clean.
Pulled BBQ Pork
Ingredients
- 6 lbs. Boston butt roast (or similar cut)
- 1/8 tablespoon cayenne pepper
- 2 teaspoons ground black pepper
- 3 cups Cooper’s Mill Apple Butter BBQ Sauce (SOLD AT LYNDS)
- 4 cloves garlic, minced
- 2 teaspoons seasoning salt
- 1 onion, chopped
Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast. Place roast in a large dutch oven and fill halfway with water. Bring to a rolling boil over high heat. Reduce heat to simmer and let cook until meat falls off the bone. This should take at least 2 to 4 hours depending on the size of the roast. Place hot roast in a serving bowl and pour on Cooper’s Mill Apple Butter BBQ Sauce. Stir until well bended. Serve on your favorite buns.
Hot Pepper Butter Dip
Ingredients
- 3/4 cup Cooper’s Hot Pepper Butter
- 8 oz block cream cheese
Blend together and refrigerate for 4 hours before serving. Store in refrigerator. Great on pretzels, cheap or as a sandwich spread