Lemon Blueberry Cheesecake

- Posted in Baked Goods, Dessert

10 Tbsp. Country Cream butter
6 Tbsp. lemon juice
2¼ c. graham cracker crumbs
2 Tbsp. lemon zest
1 c. + 7 Tbsp. sugar, divided
5 Eggland’s Best eggs, divided
24 oz. Philadelphia cream cheese
3½ c. blueberries, divided
3 Tbsp. all purpose flour
1 Tbsp. cornstarch
₃⁄₄ c. Daisy sour cream
1 c. Longmont Dairy whipping cream

Crust: Line bottom of 9-inch springform pan with parchment paper and grease sides. Melt butter and combine with graham cracker crumbs and 3 tablespoons sugar. Press the mixture into bottom and up sides of the springform pan. Bake the crust for 10 minutes at 325°. Set aside to cool.

Cheesecake: In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until completely combined and smooth. Add sour cream, lemon juice, and lemon zest and mix on low speed until well combined.

Add 3 eggs one at a time, mixing slowly after each addition, then add 2 egg yolks and mix. Gently stir 1½ cups blueberries into the batter.

Pour cheesecake batter into crust and place springform pan, covered with aluminum foil to prevent leaking, inside a larger pan. Fill outside pan with warm water halfway up springform pan but below aluminum foil. Bake 1 hour 15 minutes at 300°. The center should be set, but still jiggly.

To prevent cracking, turn off oven and leave door closed for 30 minutes after baking, then crack the oven door 30 minutes to continue cooling. Remove pan from aluminum foil and cool completely in the refrigerator.

Topping: Combine ¼ cup sugar, cornstarch and 2 teaspoons water in a medium saucepan. Stir over medium heat until mixture is wet and sugar begins to melt. Add 2 cups blueberries and continue cooking until they start to soften and the juice has begun to thicken. Refrigerate until cool.

Place cheesecake on a serving plate and remove springform pan. Serve with the blueberry topping and whipped cream.

Creamy Coleslaw

- Posted in Side Dish

4 c. cabbage, shredded
2 Tbsp. vinegar
3/4 tsp. seasoning salt
1/2 c. carrot, shredded
3/4 c. mayonnaise
1/3 c. Daisy sour cream
1/2 tsp. ground mustard
1/4 tsp. celery seed
1/4 c. sugar

Mix cabbage and carrots in large bowl.

In small bowl, mix remaining ingredients.

Pour over cabbage, mix well and chill.

Cheesecake Deviled Strawberries

- Posted in Dessert

18-24 large strawberries
₂⁄₃ c. white granulated sugar
1 c. Longmont Dairy whipping cream
1 tsp. vanilla extract
8 oz. Philadelphia cream cheese
1 tbsp. fresh lemon juice (optional)
¹⁄₃ c. Daisy sour cream
½ c. graham cracker crumbs

Remove stem and slice strawberries in half. To stabilize each strawberry half, cut a sliver off of the back. With a melon baller, carefully remove a small amount from the center of each strawberry to contain the filling.

Beat whipping cream until stiff peaks form (about 5 minutes).
In a separate bowl, mix together the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice with an electric mixer until smooth.

Fold the whipped cream into the cream cheese mixture until well incorporated.
Use a piping bag with a star tip to fill each sliced strawberry with cream cheese mixture.
Finish with a sprinkle of graham cracker crumbs.

Serve and enjoy!

Ela’s Chocolate Chip Applesauce Cake

- Posted in Baked Goods, Dessert

2 c. flour
½ c. shortening
2 c. sugar
2 c. Ela Family Farms Apples A’Plenty Applesauce
1 tsp. baking soda
2 eggs
½ tsp. salt
½ c. nuts
2 Tbsp. cocoa
16 oz. chocolate chips
1 tsp. cinnamon

Combine flour, sugar, baking soda, salt, cocoa, cinnamon, shortening, applesauce, and eggs. Beat together well. Pour into a greased and floured 9×13”pan. Sprinkle nuts and chocolate chips on top. Bake for 30 to 40 minutes in a 350° F oven.

Raspberry Fool

- Posted in Dessert

1 c. Longmont Dairy whipping cream
1 Tbsp. sugar
2 c. frozen raspberries
½ tsp. vanilla
½ c. sugar

Whip the whipping cream, one tablespoon sugar, and vanilla. Set aside.
In a food processor, blend the frozen raspberries and half cup sugar.

Once the raspberries have been blended, fold them into the whipping cream with a spatula.
Evenly distribute the dessert between 4-6 dessert cups or fancy glasses.
Serve immediately or refrigerate until you are ready to enjoy!

Substitute with strawberries or blackberries, or even a mix of berries.

No-Bake Eggnog Cheesecake

- Posted in Dessert

3 c. graham cracker crumbs
5 tbsp. Country Cream butter
2 tbsp. brown sugar
16 oz Philadelphia cream cheese 1 c. sugar
½c.eggnog
1 tsp. rum extract
½ tsp. nutmeg
¼tsp.cinnamon
1 pt. Longmont Dairy whipping cream

Crush graham crackers in food processor. Melt and add butter. Add brown sugar and pulse to incorporate. Press mixture into bottom an partially up the sides of a springform pan. Refrigerate 30 minutes to firm.

Beat softened cream cheese and sugar until creamy. Add eggnog, rum extract, nutmeg and cinnamon. Beat until blended. Whip the cream and fold into eggnog mixture. Spread on crust and chill 2-3 hours. Garnish with additional whipping cream if desired.

Eggnog Cream Cheese Dip

- Posted in Side Dish

8 oz. Philadelphia cream cheese, softened
1 tsp. vanilla
¼ c. Longmont Dairy classic eggnog
1 tsp. cinnamon
3 Tbsp. powdered sugar
½ tsp. ground nutmeg

In a medium bowl, whisk together the softened cream cheese, eggnog, powdered sugar, and vanilla. If you want the dip thinner, add milk ½ tablespoon at a time until you reach your desired consistency. Microwave, if necessary, if the milk makes the cream cheese chunky.
Add the cinnamon and ground nutmeg, and stir to combine. Season to taste with additional spices or sugar as needed.

Chill, if desired, and serve with fresh fruit, pretzels, or graham crackers, or vanilla wafer, shortbread or pirouette cookies.

Orange Cream Halloween Punch

- Posted in Drinks

2 quarts Longmont Dairy Orange Cream Milk
Longmont Dairy Whipping Cream, whipped, for garnish
1 2-liter bottle orange soda
Gummy worms, for garnish

Pour 2 quarts Orange Cream Milk and 2-liter bottle of orange soda into a large punch bowl and stir to combine. Serve in individual cups.

Garnish each serving with whipped cream to create a frothy top and gummy worms for a spooky touch.

Note: For best results, whip the cream with ¼ cup sugar and a teaspoon of vanilla.

Homemade Cheese Crackers

- Posted in Baked Goods, Side Dish

8 oz. Tillamook cheddar cheese, shredded
1 tsp. salt
4 Tbsp. unsalted butter at room temperature
1 c. flour
2 Tbsp. ice water

Preheat oven to 350°F. Using a mixer, combine cheese, butter, and salt in a large bowl. Mix in flour and add ice water one tablespoon at a time. The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water. Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill for 30 minutes. Roll dough to ¹⁄₈”, pinching the cracks on the ends. Cut into 1” squares and pierce a hole in the middle of each for ventilation during baking. Place the separated crackers on a parchment paper-lined baking sheet. Bake 13 minutes, or until golden brown.

Fresh Peach Salsa

- Posted in Side Dish

1 lb. tomatoes
½ bunch cilantro
1 medium onion
2 Tbsp. lime juice
1 bell pepper, seeded
1½ tsp. salt or to taste
2 jalapenos, seeded
¼ tsp. freshly ground black pepper or to taste
1½ lbs. peaches

Chop tomatoes and put in a large bowl.

Finely chop onion, and seeded bell pepper and jalapeños, and transfer to the bowl. To dice the peaches, do not peel, and cut into slightly larger pieces. Transfer peaches to bowl.

Chop cilantro and add with lime juice, salt, and pepper. Fold together until mixed and enjoy with tortilla chips, or on fish or pork!