Easy, sweet and delicious! We love that you can make these with any fruit you want, and with either refrigerated or homemade cookie dough.
Prep Time: 20 minutes. Total Time: 35 minutes. Serves 12.
⅓ tub (1 lb.) Mary’s Mountain Roll-Out Cut‑Out Sugar cookie dough
5 tablespoons granulated sugar (divided)
¾ teaspoon cinnamon
1 cup LDF heavy whipping cream
2 cups fruit, chopped
Preheat oven to 350° F. Wrap a rolling pin in foil. In a small bowl, combine the 2 tablespoons of sugar and the cinnamon. Roll dough to ½ inch thick. Cut out 3 to 4” rounds. Press each cookie dough round into the cinnamon-sugar mix, then place on a baking sheet. There should be about 6 cookies per sheet, evenly spaced. Bake the cookies until golden brown (12‑15 minutes).
Immediately and gently remove cookies from the pan and drape over the foil wrapped forms. Press gently to mold the cookie to the roll. Allow to cool completely before removing.
In a medium bowl, beat the heavy cream and 3 tablespoons of sugar together on medium-high speed, until stiff peaks form. Fill each cookie with 2 tablespoons of the whipped cream and top with chopped fruit.
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.
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
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.
Combine sliced cheese, Canadian bacon, and scrambled eggs on a buttered English muffin. You are out the door!
Refrigerate overnight: ½ cup rolled oats, 6 oz. Noosa Yoghurt, ½ cup LDF milk, sliced fresh fruit (peaches and bananas), and chia seeds. In the morning blend and go! (1 serving)
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.
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.
4 Eggland’s Best eggs
3 ⅔ cups sugar
1 tbsp. vanilla (Watkins Double Strength)
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.
Made with our new Key Lime Noosa Yoghurt. Amy, from customer service, tested this recipe and says it’s great.
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.
- 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/.
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