The Schwartz Family Farm Tradition is to have Grandma’s ice cream every evening – even if you have only a very small scoop – while you discuss the blessings and the hard things of the day. Makes 1 gallon.
2 quarts (8 cups) LDF Milk
2 cups LDF Whipping Cream
2 Egg-Land’s Best eggs
2 tablespoons flour
1 tablespoon vanilla
1⅔ cups sugar
½ teaspoon salt
Mix the sugar and flour well in the top of a double boiler pan. Gradually add 1½ cups of the milk (reserving remaining milk) and stir well to mix. In a separate bowl, beat eggs, then add to the milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon. Prevent from boiling. Thicken until it is a thin custard consistency. Remove from heat and let it cool.
When egg mixture is cool, add the vanilla, whipping cream and mix. Pour into ice cream maker canister and then add the remaining milk filling up to 3 inches from the top of the container. Freeze according to manufacturer’s instructions. Serve, and as you enjoy it, share the blessings and challenges of the day around the table.
Start the night before with this formula:
4 parts rolled grain (typically rolled oats, but you can get creative with mixing ancient grains such as quinoa, millet or amaranth, or wheat, rye and barley. (Be sure they are hulled.)
1 part nuts or seeds (your choice)
1 part dried fruit chopped into small pieces.
4 parts liquid (apple juice or milk)
Optional fresh fruit (chopped) and yogurt of your choice.
Soak grains in liquid overnight in refrigerator. In the morning add the nuts, dried fruits and fresh fruit. Top with yogurt and a little honey and serve.
Plan-ahead breakfast idea. No cooking – but start the night before. Makes breakfast taste like dessert. Serves about 4.
2 cups rolled oats
2 cups Longmont Dairy Milk or Talbott’s Apple Juice
1 cup dried raisins or dried cranberries, chopped
½ cup sliced almonds
Noosa Yoghurt (flavor of your choice)
Optional fresh fruit like cut apples, peaches or grapes
Soak the rolled oats, in the milk or apple juice over-night, in the refrigerator. Add the remaining ingredients in the morning, top with yogurt and sliced fresh fruit, and serve.
Start with a glass of OJ to boost your energy.
Per 1 serving:
1 slice Whole Wheat Honey, or Country White bread
1 Egg-land’s Best Egg
1 Tablespoon or more of Country Cream Butter
Salt, pepper and optional grated cheese.
Cut a hole out of the center of each slice of bread, using a biscuit cutter or glass. Reserve the removed piece.
Heat skillet to medium low and melt the butter. Toast the bread and hole on one side until brown. Add a little butter. Flip both the toast and the hole. Crack the egg into the hole in the bread.
Cook the egg for about a minute, or until the egg sets. Flip the egg and toast over and move to soak up the butter. Flip the bread hole. When bread is toasted and egg yolk has set to your preference, serve with the toasted hole. Salt and pepper. Optional: sprinkle with grated cheese.
Serves 4 (Kids can help!)
½ cup granulated sugar 1 ½ cup of LDF 2% Milk
2 tablespoons ground cinnamon 1 tablespoon vanilla extract
2 tablespoons cream cheese, softened kosher salt
¼ cup powdered sugar 1 tablespoon butter
1 tablespoon LDF 2% milk 8 slices of white bread
6 Egg-Land’s Best Eggs
Mix granulated sugar with cinnamon in a shallow dish and save for later.
In a small bowl, mix together cream cheese, powdered sugar, and tablespoon of milk until smooth.
Whisk the eggs, milk, vanilla, and a pinch of salt together in a shallow dish. Using a medium, nonstick skillet, melt butter over medium heat. Soak each slice of bread in egg mixture and place in the hot skillet. Cook each side until golden brown.
When done, remove bread and immediately toss in the cinnamon-sugar, then plate. Top the French Toast with a drizzle of the cream cheese glaze, serve, and enjoy!
Kids can help make this delicious, creamy pie.
1 ½ cups graham cracker crumbs
¼ cup melted butter
¼ cup milk
1 cup LDF Whipping Cream
2 cups Blackberry Noosa Yoghurt (or flavor of your choice)
1 teaspoon granulated gelatin
1 cup fresh Blackberries, washed
Mix graham cracker crumbs with melted butter and press down into the bottom of an 8-inch springform cake pan, or a 9-inch pie pan. Place in refrigerator.
Warm the milk in a small pan, but do not boil. Add the gelatin and dissolve. Remove from heat.
Whip cream, in a medium sized chilled bowl, until peaks form. Fold in the yoghurt completely. Add the dissolved gelatin and milk mixture combining well. Pour the cream and yoghurt mixture on top of the cookie base, smooth the top with a spatula. Refrigerate 5 hours or overnight. Top with fresh fruit or blackberries before serving.
12 jalapeño peppers
8 ounces cream cheese, at room temperature
¼ cup cooked, crumbled bacon
¼ cup Tillamook Shredded Sharp Cheddar Cheese
(about 1 ounce)
½ teaspoon kosher salt
Freshly ground black pepper
Turn on oven broiler and place rack in the middle. Line baking sheet with foil.
Lay one of the jalapeño peppers on a cutting board so that it sits flat without rolling.
Cut in half lengthwise and remove stem. Using a spoon, carefully scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside. Wear plastic gloves to protect your hands.
Mix until smooth, the cream cheese, bacon, cheddar cheese, and salt in a medium bowl, and season with pepper. Transfer the mixture to a resealable plastic bag, cut one bottom corner off to make a ¾-inch-wide opening, and squeeze the mixture into the chilis until just filled. Insert a toothpick widthwise through each chili to secure, if necessary. Place the filled chilis on the prepared baking sheet.
Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven and remove the toothpicks. Let cool for 5 minutes before serving.
Serve plain or top with strawberries, Grand Marnier® and whipped cream. Can be made up to two days before serving. 4 – 6 oz. servings.
6 Egg-Land’s Best egg yolks
1 teaspoon vanilla
2 cups LDF Whipping Cream
8 teaspoons brown sugar
⅓ cup granulated sugar Boiling water
4 – 6 ounce ceramic ramekins (not glass)
Preheat oven to 350°F. Place ceramic ramekins in a 13” x 9” baking pan.
Separate egg yolks from whites, reserving whites for another use. Beat yolks, in a small bowl, with wire whisk. In large bowl, mix whipping cream, ⅓ cup sugar, and vanilla. Mix in egg yolks and beat until completely blended. Pour into ramekins.
Place pan (with ramekins) in oven and pour boiling water to two-thirds of the height of the ramekins. Bake 30 to 40 minutes until tops are golden brown and sides are not jiggly. Remove ramekins from the oven with tongs. Cool on a rack. When room temperature, cover with plastic wrap. Refrigerate from 4 to 48 hours.
Before serving, uncover. Using a paper towel, blot water off. Sprinkle 2 teaspoons brown sugar on each custard. Place on cookie sheet. Caramelize sugar under a broiler for about 2 minutes, watching continuously to prevent burning. Serve immediately or add toppings suggested above.
Warm up a good day with soup. Serves 6
· 1 small onion, chopped
· 1 medium carrot, chopped
· 1 celery stalk, chopped
· 2 cloves garlic, minced
· 4 cups (about 2 heads) broccoli florets, chopped into small pieces
· 2 medium potatoes, peeled and diced small
· 1 tablespoon Country Cream butter
· 2 tablespoons flour
· 2 1/2 cups chicken broth (or vegetable broth)
· 1 cup Longmont Dairy whole milk
· 1/4 teaspoon salt and fresh pepper
· 2 cups Tillamook Sharp Cheddar cheese
· 1 tablespoon parmesan cheese
Chop vegetables to small chunks. In a large pot, melt butter on low heat. Add chopped vegetables and sauté for about 5 minutes or until soft. Add flour, salt, and pepper stirring until smooth.
Add broth, milk and potatoes and bring to a boil. Cover and simmer on low until potatoes are soft. Stir in chopped broccoli and parmesan cheese. Check taste and add salt and pepper if needed. Cook uncovered for about 5 minutes or until broccoli is cooked. Add the cheese stirring well. Remove from heat.
To thicken, remove about 1 ½ cups of the potatoes and broccoli and place in food processor. Pulse for a few seconds. Return to soup and blend.
Adapted from Skinnytaste.com. Mooo News, January 2018
10 cups of bread, cubed
3 cups pumpkin puree
2 cups Longmont Dairy milk
4 Eggland’s Best eggs
1½ cups brown sugar, divided
½ cup maple syrup
1 tablespoon vanilla extract
3 teaspoons ground cinnamon
¼ cup Bhakti Chai concentrate
½ teaspoon ground cloves
1 cup chopped pecans
Pre-heat oven to 325° F. Line baking sheet with parchment paper. Place bread cubes on the lined baking sheet. Bake for 20 minutes, using a spatula to turn the cubes after 10 minutes.
While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and Bhakti Chai until combined.
When the bread cubes are toasted, remove from oven and place in a greased 9×13 baking dish. Cover the bread cubes with the pumpkin mixture and toss with a large spoon to make sure all the bread cubes are covered. Top with the chopped pecans and remaining 1 cup of brown sugar.
Bake bread pudding at 325° F for 50-60 minutes, or until the bread pudding is completely set. Cool prior to serving.