Ginger Bread

This recipe is attributed to George Washington’s mother, Mary Ball Washington.

Preheat oven to 350° F. Butter a 9” square cake pan.
½ cup Country Cream Butter – softened
½ cup plus 2 tbsp. dark brown sugar – packed
1 cup molasses
2 ¾ cups sifted flour
1 tbsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground allspice
2 large Eggland’s Best eggs, plus 2 large egg whites, lightly beaten
¼ cup Longmont Dairy orange juice
1 tbsp. grated orange zest

In a large bowl, beat together the butter and the brown sugar until fluffy. Add the molasses and beat until well combined. Sift the flour and all spices together. Alternately add the eggs and egg whites, and the flour to the butter mixture, beating well after each addition. Add the orange juice and zest and beat until the batter is smooth and light. Pour into the prepared pan and bake for 35 to 45 minutes or until a toothpick comes out clean. Cool completely before slicing.

Raspberry Ice Cream

3 ½ cups fresh or frozen raspberries
1 cup sugar (add more sugar to your taste)
vanilla ice cream (see recipe above), chilled
Press the thawed or fresh raspberries through a sieve to remove the seeds. Add sugar and stir until sugar is dissolved. Stir into the chilled ice cream.

Chill, covered, in the refrigerator for at least two hours. Freeze in ice-cream machine according to the manufacturer’s instructions.

Olna Boyd’s Vanilla Ice Cream

4 Eggland’s Best eggs
3 ⅔ cups sugar
1 tbsp. vanilla (Watkins Double Strength)
Dash salt
3 cups Longmont Dairy whipping cream
2 quarts Longmont Dairy whole milk

Beat eggs lightly. Add sugar, milk and put in a kettle (a double boiler works best). Let simmer over low heat, stirring constantly with a wooden spoon to keep it just below boiling point. When it has congealed to a consistency of thin custard, remove mixture from heat. Let cool. Add whipping cream, vanilla and stir well.
Pour into canister of your ice cream machine to within about 3 inches of the top. Freeze according to manufacturer’s instructions.

Key Lime Pie

Made with our new Key Lime Noosa Yoghurt. Amy, from customer service, tested this recipe and says it’s great.

CRUST:

Prepare a Graham Cracker crust according to directions on the Graham Cracker box for a 9-inch pie pan. Bake at 350° for 8 to 10 minutes.

FILLING:

  • ½ cup Noosa Key Lime Yoghurt
  • 3 large egg yolks
  • ¾ cup Homemade Condensed Milk (or 14-ounce can Condensed Milk)
  • ¾ cup whipped Longmont Dairy Cream

Separate egg yolks (reserving whites in refrigerator to add to a scrambled eggs breakfast).
Hand whip yolks. Add Noosa Key Lime Yoghurt and condensed milk and hand whip for about 2 minutes. Pour mixture into baked Graham Cracker crust. Bake at 350° for 14 minutes or until set.

Cool on a wire rack. Cover loosely and chill at least 2 hours.

Whip cream and top pie just before serving. (Optional – cut three thin slices of lime, twist into a curl, and place on top for decoration.)

For tips on Whipped Cream, watch Susan demonstrate how to whip cream at http://mooorecipes.com/easy-and-perfect-whipped-cream/.

Our Customer’s Cooking

Café au Lait

The ratio of coffee to milk is 1 to 1. There is no foam.

Brew strong, Silver Canyon medium or dark coffee. Scald milk by pouring a minimum of a half cup of milk into a heavy-bottomed sauce pan and heat on low until bubbles start to form on the edges of the milk. Do not boil. Pour the milk to fill half the coffee cup and top with an equal part of the fresh brewed coffee. Stir and enjoy.

Healthier Homemade Condensed Milk

Want a healthier, gluten-free version of Condensed Milk? Or don’t have a can in your pantry? Condensed Milk is easy to make, and you can eliminate the food additives, thickeners, soy, stabilizers, and “natural and artificial flavors” that come in most of the canned versions.

You can also reduce the sugar a little, to your taste. For the Key Lime Pie, we recommend reducing the sugar in the Condensed Milk. It will save, in your refrigerator, for up to two to four weeks.

  • 3 cups Longmont Dairy whole milk
  • 1 cup granulated sugar (or substitute 1 cup honey)
  • ⅛ teaspoon salt

Place all ingredients in a heavy pan or double boiler and stir to mix. Heat to a simmer. As curds accumulate on the top, skim off and discard. Simmer until the liquid is reduced by more than half the volume and has begun to thicken. Depending on elevation this should take between 60 and 75 minutes. Skim off curds and transfer to a heat-safe storage container. When cool, cover and store in refrigerator.

Fast and Easy Mocha

Silver Canyon coffee and Longmont Dairy Chocolate Milk.

Microwave ¼ cup of chocolate milk (or chocolate Pro-to-Go), in a coffee cup for about 25-30 seconds until you see small bubbles around the edge. (You have both the chocolate and milk in one convenient place!) Fill remainder of cup with hot Silver Canyon coffee.
Add a dollop of whipped cream for a special treat. Sprinkle with cinnamon.

Easter Sunrise Punch

Serve it for breakfast or Easter dinner. Easy and delicious. Have your kids make it.

1 – 2 liter bottle fruit punch
64 oz. (half gallon) Orange Juice
1 – 2 liter bottle ginger ale
Mix chilled juices in a punch bowl. Slowly add chilled ginger ale before serving.

Decorating Eggs, Hard-Boiled or Blown Eggs

Two Fun Ways to Prepare your Eggs for Decorating

Hard-Boiled Eggs:

  • Place the eggs in room temperature water.
  • Bring to a boil then turn down to a low boil for 12 minutes.
  • Remove from stove and let cool before decorating.
  • Refrigerate within 2 hours of cooking and use within a week.

What to do with those hard-boiled eggs? Here are some ideas.

Longmont Dairy has two types of eggs you can add to your home delivery order, Egg-Land’s Best Cage Free Eggs and Egg-Land’s Best White Eggs.

Blown Eggs:

If you want to decorate a lot of eggs, but don’t want to have a refrigerator full of hard-boiled eggs, try hollowed eggs. They can be carefully preserved for years.

  • Wash the eggs gently in warm, soapy water.
  • Use a strong needle or nail to pierce both ends (make one hole larger).
  • Poke a straightened paper clip or toothpick through the larger hole to pierce the yolk.
  • Hold the egg, larger hole down, over a bowl and then blow the contents out with a rubber ear syringe or small straw.
  • Rinse out the shell and dry thoroughly before decorating.
  • Use the egg contents for baking or scrambled eggs.

What to do with the blow eggs? Here are some ideas:

Easter Egg Decorating Ideas

Eggs are a symbol of new life which is why they are used with the Easter holiday.  The tradition of decorating eggs began in the 13th century.  They would be colorfully decorated to mark the end of the Season of Lent (when eggs and meat were forbidden) and were eaten on Easter Sunday as part of the celebration.

Let the colors of the season inspire you!  There are many unique ways to decorate your eggs from buying decorating packages at the store or using craft supplies such as crayons, glitter, stickers, paint and ribbon.

Hollow or blown eggs are also nice for making Christmas Tree decorations. Eggs have been decorated as fine objects of art for hundreds of years and decorated with fine jewels and precious metals.

Let your creativity bloom! Anything goes, and if you don’t like it, just eat the egg, and try another one.

Applying Color and Dying

You can paint or use food coloring to color eggs. You can also make patterns and draw images first with a waxy material such as a white or light colored crayon, or a clear wax candle, so the dye won’t stick creating a combination of design and color. While drawing on an egg takes some practice, when dying over a drawing, it is amazing how the dye can make the drawings look good.

You can also dye different portions of the egg to create several colors by dipping part of the egg in the dye, then drying and repeating. Food coloring kits are available for eggs by Paas, and other companies around Easter, but other food coloring dies can work as well. Just follow the directions on the package or experiment.

You can also use acrylic paint and felt tip markers for bolder colors, after the egg is dyed.

Applying stickers and other objects

The other general method is to attach objects with glue. Try coloring rice or sand, and gluing it on the egg, or put stickers on as part of your decoration.

If you want to start getting more sophisticated, gold leaf can be applied along with many interesting items from hobby stores or found around the house.

For more inspiration here are some website we liked: http://www.wikihow.com/Decorate-Easter-Eggs

Christmas Eggs: https://www.youtube.com/watch?v=ncUl-xN8Jbk

Ideas: http://www.rd.com/home/decorating/unique-egg-decorating-ideas/

 

Yummy Hummus Dip

8 oz. Hope Hummus – Original flavor
1 cup Daisy Sour Cream
2 tsp. lemon juice
A dash of Tabasco® sauce
Pita Chips (try Rosemary flavored chips)
Whisk all ingredients together in a small bowl and transfer to serving bowl. Serve with chips.
Mooo News, February 2016