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.
Makes one serving.
½ cup Bhakti Chai Concentrate
½ cup Longmont Dairy Classic Eggnog
1 shot of your favorite rum or whiskey
Mix all ingredients and warm in microwave, or on stove to serve hot. Or pour over ice to serve cold
A cozy dessert on a cold night.
1 cup Longmont Dairy Whipping Cream 12 ounces chopped, semi-sweet chocolate chips 1 teaspoon vanilla extract 2 teaspoons Grand Marnier or chocolate liqueur.
Heat whipping cream on medium heat, in a small sauce pan, until it starts to simmer. Do not allow to boil. Add vanilla and chips, and whisk until smooth and blended. Pour immediately into warm fondue pot. Stir in liqueur. Serve with your favorite cut fruits, marshmallows, rice crispy treats, or brownie bites.
Make this dish a day ahead of your event. Serves 8.
3 lbs. Yukon Gold potatoes, peeled and cut into chunks
6 cloves garlic, peeled
¾ cup Longmont Dairy Milk
½ cup Longmont Dairy Half and Half
½ cup of Country Cream Butter at room temperature
1 dash salt and pepper
Place peeled potatoes and garlic into a sauce pan and fill with enough cold water to cover all potatoes. Boil partially covered for 25 minutes, or until easily pierced with a knife. Drain completely. Mash potatoes and garlic, in the pan, until free of lumps.
Heat the remaining ingredients, over low heat, stirring occasionally, until butter melts. Reserve ¼ C of mixture. Add the larger portion of milk mixture, in small amounts, to the potatoes, stirring after each addition until light and fluffy (amount needed depends on type of potato used).
Grease a 2 quart casserole and spoon in potatoes. Cover potatoes and reserved liquid. Refrigerate up to 24 hours.1 hour before serving, heat oven to 350° F. Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot. Stir before serving.
1 bag of frozen diced potatoes 16 oz. of Daisy Sour Cream 1 pound of Tillamook Medium Cheddar Block Cheese, shredded 2 cans cream of celery or cream of mushroom soup.
Preheat oven to 350 degrees. Mix ingredients and pour into a 9” x 13” casserole pan, cover with foil, and bake for 1 hour. Uncover and let brown for about 10 to 15 minutes longer and remove from heat
Great for tail-gates or game watching parties.
8 oz Daisy Sour Cream
1 cup shredded Tillamook Extra Sharp Cheddar Cheese
2 cups shredded Pepper Jack Cheese
4 green onions, finely chopped
8 oz. cream cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder, to taste
1 lb chopped chicken or ground beef, cooked (optional)
Preheat oven to 350°. In a large bowl, combine sour cream, cheeses, cream cheese and mix together until smooth. Add remaining ingredients and mix together. Transfer the mixture into a lightly greased 8-inch baking dish and bake for 30 minutes or until dip is bubbly. Spoon into a serving bowl and serve with tortilla chips.
Serves 8 – 10
1 (15-counce) can pumpkin 3 cups Longmont Dairy Whipping Cream (divided) ¾ cup superfine sugar ½ teaspoon fresh pumpkin pie spice 1 tablespoon vanilla extract Garnish: ginger snaps or shaved chocolate
Combine 1 cup of whipping cream, the pumpkin, sugar and spices into a medium saucepan. Cook over medium heat, stirring often, for 5 minutes. Remove and allow to cool completely.
Whip 2 cups of the whipping cream and vanilla until soft peaks form. Fold into the cooled pumpkin. Pour into serving dish or individual size glasses and chill for 1 hour. Before serving, top with crumbled ginger snaps or shaved chocolate.
Adapted from Foodnetwork.com. Mooo News November 2017
Eyeballs Make 24 hours before needed.
Package of mini-chocolate chips 1 cup powdered sugar
1 teaspoon cornstarch
1 Tablespoon corn syrup
2 teaspoons LDF milk
Whisk together powdered sugar and cornstarch. Add corn syrup and milk and stir to a thick paste. Spoon into a piping bag (or baggie with the corner snipped off) and pipe small dots onto a sheet of waxed paper. Gently add a mini chocolate chip in the center before the icing sets up. Allow the eyes to set (or dry), on your counter, for at least 24 hours.
2 green apples – cored and quartered
3 strawberries, sliced flat for tongues
64 shelled sunflower seeds for teeth
Eyeballs: home-made the day before
Cut a mouth out of the center of the peel side. Fill gap with peanut butter. Place a sliced strawberry as the tongue, 8 sunflower seeds as the teeth and “glue” the eyeballs on with a little peanut butter.
Mary’s Mountain Cookie Dough – Monster Cookie or Chocolate Chip
½ cup store bought or home-made vanilla frosting
Red food coloring
2 cups miniature marshmallows
About 48 slivered almonds
Bake cookies as directed, keeping the size consistent. Cool completely. Cut each cookie in half to make two rounds. (If that is difficult, use two cookies for the dentures.) Tint vanilla frosting with red food coloring to desired color. Frost bottoms of the cookies. Place 6 miniature marshmallows around the curve on the frosted bottoms. Add support with additional marshmallows behind the “teeth.” Top with the remaining halves and place two almond slivers, between the teeth, as fangs.
Looks yucky – tastes delish! Serves: 4. Make in 15 minutes and chill 6-8 hours.
12 ounce package semi-sweet chocolate (reserve half the package for topping)
2 cups LDF whipping cream
3 egg yolksGummy Worms
Chop all the chocolate in a blender. Remove and reserve half. In a medium saucepan, add the whipping cream and egg yolks. Whisk continually and cook over medium heat until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
Pour the hot mixtures on top of the chocolate in the blender and blend until smooth. Pour the mixture into individual, clear, 6-8 oz. glasses or plastic cups. Refrigerate for 8 hours or until firm.
Before serving, poke gummy worms into the top and sprinkle with the remaining chopped semi-sweet chocolate.