Healthy Pro-to-Go Pudding

High-protein, easy to make basic pudding recipe for a healthier dessert or snack. Not too sweet.

2 ½ C. Longmont Dairy Vanilla Pro-to-Go (divided)
2 ½ Tbs. cornstarch
2 egg yolks
Pinch of salt

Mix the cornstarch and pinch salt with ½ cup of the Pro-to-Go in a measuring cup and blend in cornstarch until smooth. Pour into medium sauce pan. Add remaining 2 cups of Pro-to-Go and two egg yolks to the pan. Stir to completely mix in the yolks. Heat mixture on medium low heat, stirring constantly with a whisk. When mixture begins to thicken, switch to rubber spatula to scrape the bottom and sides as you stir. Cook on low for about 3 to 5 minutes, until thick. Remove from heat. Cool and then refrigerate for about two hours.

Curried Butternut Squash Bisque

Delicious! Enjoy with fresh baguette slices. 6-8 servings.

4 Tbs. extra virgin olive oil, divided
2 tsp. crushed coriander
2 cloves fresh garlic chopped
½ large yellow onion chopped
½ butternut squash, peeled and cubed
1 tub Hope Thai Coconut Curry Hummus
2 cups vegetable broth

In 2 Tbs. oil, sauté garlic and coriander. Add onions. Brown until fragrant. Transfer to a food processor. In remaining oil, sauté butternut squash until soft. Combine with onions in a food processor. Add ½ cup vegetable broth and purée.
Then add hummus and the rest of the broth in intervals pulsing until smooth consistency. Once puréed, pour into a pot on stove top and warm to serve.
Courtesy of Hopefoods.com
Mooo News, October 2016

Summer Oatmeal (Muesli)

Mix 2 cups rolled oats, 1 chopped apple, 1 chopped banana, 1 cup LDF milk, 1 cup Noosa Yoghurt, 1 Tbsp. honey, ¼ cup raisins, 2 Tbsp. chopped nuts or seeds. Chill overnight. Enjoy cold in the morning.

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.