These yummy cookies will fill your kitchen with the aroma of the holidays and are fun for kids to help make. Makes two dozen cookies.
1 cup sugar
2 cups flour
¾ teaspoon baking powder
¼ teaspoon nutmeg
Pinch of salt
Combine the ingredients listed above in a food processor and pulse together. Add ⅔ cup unsalted butter to processor and pulse mixture until the dough forms small pea-sized pieces. Remove from processor to a medium sized bowl.
Make a well in the center of the flour mixture.
In a small bowl, mix together:
1 egg and
¼ cup Longmont Dairy Classic Eggnog
Pour it all at once into the flour. Stir until the flour is just moist.
Cover with plastic wrap and chill for 2-3 hours.
½ cup finely crushed hard candy (butterscotch or rum works well)
Line a cookie sheet with parchment paper or foil.
Flour a surface (pastry board, counter) and rolling pin to roll out the dough.
Roll dough ¼ inch thick (You can use ¼” thick sticks placed under each side of the rolling pin to help roll the dough to the correct thickness). Flour a 2½ inch cookie cutter or glass to use as a cutter. Cut cookies, placing them about ¾ of an inch apart on the cookie sheet. Cut out a small circle from the middle of each cookie (a cap from a highlighter works well when floured). Fill the center with the crushed candy.
Bake the cookies for 6 to 8 minutes at 375° until the edges appear lightly browned. Remove from oven. Remove foil from the cookie sheet to protect counter and allow the cookies to cool for 10 minutes.
While cookies are baking, mix in a medium sized bowl:
3 cups sifted powdered sugar
¼ teaspoon rum extract
2 tablespoons Eggnog (add more, if needed, to allow the icing to drizzle.)
When cookies have cooled for about 10 minutes, drizzle with the glaze. When cookies are completely cooled, they can be stored between waxed paper in a sealed container. Store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months. Thaw cookies; drizzle.
(For a time saver, you can also use this technique with our Roll-Out Cut-Out Cookie Dough by Mary’s Mountain Cookies.)
Adapted from tom Biggest Book of Cookies
Mooo News, November 2013
by Craig Stottlemyer
Makes 15 cups of soup
- 4 ½ cups water
- 2 teaspoons salt
- 1 sweet onion
- ½ bulb garlic
- 1/3 of one bunch of celery (leaves are OK!)
- black pepper (to taste)
- 5 lbs potatoes
- 4 oz cream cheese
- ½ lb Colby Jack cheese
- 2 cups half and half
Start the water boiling and cover with lid. Add in diced up onions, minced garlic, chopped up celery (you can add more or less celery depending on personal preference), salt, and pepper (the order you add these ingredients doesn’t really matter). After each ingredient is added be sure to recover your pot.
Once all the previous ingredients have been added chop the potatoes into about 3/4 inch cubes (doesn’t need to be exact) and add to pot, one potato at a time. It is vital to add only one potato at a time as the first ones added will disintegrate and the last ones added will be left as soft chunks. Stir the pot as you add each potato, making sure to recover the pot after each addition.
Once all the potatoes are in reduce heat and simmer until dangerous, like a bubbling mud pit in Yellowstone. It will take approximately 20 minutes after the last potato is added to reach this state. Once it does reach this state turn off your heat.
Slice your cream cheese into thin slices and add each slice one at a time, stirring well to ensure each slice is melted into the rest of the soup. Once all the cream cheese is added slowly mix in your Colby Jack cheese a bit at a time to ensure it blends properly with the soup. You can either grate the cheese, or slice it thinly using a knife or cheese slicer. You may need to turn on the fire a bit during this process to ensure the cheese is completely mixed in with the rest of the soup.
Once all the cheese is properly mixed in slowly mix in your half and half. If you don’t add the half and half last you will most likely have problems getting your cheese to mix properly with the rest of the soup. Once the half and half is added your soup is done and ready to eat.
Craig Stottlemyer developed and used to make his potato soup for the family. After Craig survived a major accident last year, daughter Beth has taken over the family tradition. The Stottlemyer family agrees that they have much to be thankful for this Thanksgiving.
Contributed by Craig Stottlemyer, Mooo News, Novemeber 2013
½ cup butter, softened
⅔ cup granulated sugar
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ cup apple juice or apple cider
2 cups all-purpose flour
1 cup finely chopped peeled apple
1 cup chopped walnuts
1 recipe Apple Frosting
Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and apple juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, chopped apple, and walnuts with a wooden spoon.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Frost with Apple Frosting; let frosting dry.
Apple Frosting: In a large mixing bowl, beat 4 cups sifted powdered sugar, ¼ cup softened butter, 1 teaspoon vanilla, and enough apple juice (3 to 4 tablespoons) with an electric mixer to make a smooth, spreadable frosting.
From Biggest Book of Cookies
Overnight, soak 2 cups of rolled oats with 2 cups of either milk, apple juice, or orange juice.
Cover. In the morning, stir in 2 cups of diced apples or berries of your choice, 1/2 cups of walnuts, and honey to taste.
Top with cream or yoghurt and serve cold.
- 1 frozen and chunked banana
- 2 cups frozen peaches
- 1 1/2 cups orange juice
- 1 cup Noosa Peach Yoghurt in a blend.
Blend until smooth. Serves 4.
- 3 cups vanilla ice cream
- 6 ounces cream cheese
- 1 cup Lonmgont Dairy milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1 pound frozen strawberries (not in syrup)
In two batches if necessary, blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, 1 to 2 minutes.
Mooo News, August 2013
2 cups LDF Milk
1 cup LDF cream
4 egg yolks
½ cup sugar
Warm milk and cream in a sauce pan until foal forms around the edges. Remove from heat.
In large bowl, beat egg yolks and sugar until frothy. Slowly pour the warm milk into the egg yolks, whisking constantly. Return mixture to sauce pan. Cook on medium heat, stirring constantly until the mixture gels slightly and covers the back of the spoon. Remove from heat if small egg lumps form.
Pour mixture through a sieve into a bowl. Add your favorite flavors: vanilla, shaved chocolate, peanut butter and jelly, pureed or chopped berries. Be creative. Cover and chill for 4 hours.
Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Place in air-tight container and freeze until firm.
Adapted from www.foodnetwork.com
MoooNews, July 2013
1 cup Longmont Dairy cream
½ cup sugar
1 tsp. freshly grated nutmeg or 1½ tsp. dried nutmeg
1 cups whole Longmont Dairy milk
2 Tbsp. bourbon, scotch or rum extract
Separate egg whites from yolks, and save for scrambled eggs. Mix egg yolks and sugar until the sugar is dissolved.
In a sauce pan, combine milk and cream and, while stirring, bring just to a boil. Remove from heat and cool slightly. Add a small amount of hot milk to the eggs and sugar, stirring constantly. Continue to add milk gradually, stirring in between. Return milk and egg mixture to the pot and place over medium heat, stirring until it reaches 160° F. Remove from heat and stir in bourbon and nutmeg. Cool in refrigerator until it reaches 40° F (4-6 hours).
Process in an ice cream maker according to manufacturer’s instructions. Place in a sealable container and freeze for 2 to 4 hours for traditional ice cream.
Adapted from www.foodnetwork.com
MoooNews, July 2013
3½ cups Longmont Dairy Raspberry Lemonade
½ cup Longmont Dairy Cream
1 tsp. imitation rum (optional)
Prepare your ice cream maker so it is ready to start. Combine chilled lemonade and cream in the bowl of your ice cream maker and immediately insert paddle and start the ice cream maker according to manufacturer’s instructions. (A delay in starting may cause the cream to curdle.) After sherbet is frozen, add imitation rum flavoring. (The alcohol in real rum will delay freezing.) Transfer to a storage container, cover tightly and freeze until ready to serve (about 4 hours is preferred).
Recipe contributed by Molly Burgess
MoooNews, July 2013
1 lb. lean ground beef
2 medium cloves garlic, chopped finely or pressed
1 Tbls. finely chopped, fresh basil leaves
2 Tbls. extra virgin olive oil
1½ tsp. sea salt
Tillamook Sliced Medium Cheddar Cheese
Hamburger buns and condiments
Preheat your outdoor grill to high heat. Mix together the ground beef, garlic, basil, olive oil, salt and pepper. Divide into four parts, make balls and flatten into patties.
Cook the patties for about 5 minutes. Flip patties and add cheddar cheese slices. Cook to desired doneness for 4-5 minutes. (Internal temperature should be 160 degrees F. or more.) Remove from grill and place onto hamburger buns. Top with home grown tomato slices, lettuce, avocado slices and desired condiments.
Adapted from Allrecipes.com
Mooo News, June 2013