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A story about Louisburg Cider titled “Emmett’s Place” was included in the fall 2020 Taste section of KANSAS! Magazine. Famous for their apple cider, donuts and their festivals, it is a destination that you won’t want to miss! Barry and I attended the Fall Festival last year and had so much fun. Since then we’ve been back and also continue to purchase their cider year round at a local grocery store in Abilene, KS.
The magazine story outlines the progression of the business from the early 1970s to present day. I included the timeline that I developed as I wrote the article and have included it near the end of this post.Louisburg Cider Mill provides recipes that utilize their many Kansas produced products such as the one for Apple Butter Bread that is included in the magazine article and in this post. They have many other recipes in their online archives.
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| The article about Louisburg Cider Mill appears in the Fall 2020 issue of KANSAS! Magazine, vol. 76, issue 3 Kansasmag.com
Additional information about their products and upcoming events, including their fall festival @
Louisburg Cider Mill
14730 KS-68, Louisburg, KS 66053
https://louisburgcidermill.com (website)
info@louisburgcidermill.com (email)
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Louisburg Cider Mill's Apple Butter Bread Makes one 9-inch loaf pan
INGREDIENTS
3/4 cup Louisburg Cider Mill Apple Butter
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup water
1/2 cup canola oil
1 1/4 cups packed brown sugar
2 large eggs
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
INSTRUCTIONS
1. Grease or spray a 9-inch loaf pan. Preheat oven to 350° F.
2. In mixing bowl combine the apple butter, cinnamon and cloves.
3. Whisk in the water, then oil, the brown sugar, then add eggs one at a time. Mix until smooth.
4. Sift together flour, baking soda and salt. Combine with the apple butter mixture and mix until smooth.
5. Pour into prepared pan(s). Bake in preheated oven for 65 to 70 minutes.
6. Let stand for 10 to 15 minutes to cool slightly before removing from pan. Cool completely on a wire rack.
A few extra tidbits about LOUISBURG APPLE CIDER . . .
ü It is natural and unfiltered with no added sweeteners.
ü Itis available as 1) cold fill/fresh cider that is flash pasteurized; it must be refrigerated and has a limited shelf life, 2) hot filled cider that contains preservatives making it shelf stable for six months.
ü They offer an expanded flavor base including: Honeycrisp Cider, Cinnamon and Lemon Ginger Apple Cider, and sparkling ciders.
ü It can be used in cooking:
o soak dry beans or rice in cider instead of water
o baste meats with cider in place of water or wine
o use chilled cider instead of water in pie crust
o add cider to homemade barbeque sauces
LOUSIBURG CIDER TIMELINE
· 1973-74 – Emmett & Mary O’Rear purchased the 80-acre farm near Louisburg and started processing fresh apple cider that was sold at a roadside stand.
· 1977— Tom and Shelly Schierman joined Shelly’s parent in forming the Louisburg Cider Mill.
· 1978 —The Country Store opened and the first Ciderfest was held.
· 1981 — First wholesale order from Dillons signaled a need for capital improvement changes and expansions to the infrastructure.
· 1985 —Lost Trail craft soda production began.
· 1986 — Processing plant was built on the farm; all operations began running year round.
· 1988 — Schiermans took over ownership of the business.
· 2007 —Added seasonal corn maze, pumpkin patch and other family farm experiences.
· 2015 — Josh and Alexis Hebert purchased the business becoming the third generation family owners.
· 2020 — 42nd annual fall Ciderfest to be held September 26 & 27th and October 3rd & 4th (the last weekend in September and first weekend in October). No admission or parking fees to attend Ciderfest but there is an admission charge to the corn maze, pumpkin patch and other family farm experiences.
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| Photo of Louisburg Cider Mill and Country Store from their website. Photo at the top of the page is from their recipe archives. |
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