Almond Mocha Coffee

Easy to make on a cold morning! Makes 1 serving.
½ cup Longmont Dairy Milk
½ cup strong brewed, hot Silver Canyon Coffee
1 tablespoon chocolate syrup
¼ teaspoon almond extract

Microwave milk, in a large coffee cup, until hot but not boiling. Stir in chocolate and almond extract. Whisk until mixed and foamy. Add hot coffee sliding it carefully down the inside of the cup.

Optional: top with whipped cream and chopped almonds.

Iced Mocha

1 to 2 servings.

1 cup of Longmont Dairy Cold Brew Coffee frozen in an ice tray
½ cup Longmont Dairy 1% milk
⅓ cup mashed ripe banana
1 teaspoon vanilla extract
1 tablespoon cocoa powder
2 teaspoons granulated sugar

Refrigerate two tall glasses to chill.
Blend coffee ice cubes and remaining ingredients in a blender until smooth and creamy. Pour into the chilled glasses.

Berry Delicious Shake!

Berries add fiber and slow down digestion. Fresh or frozen berries can be used.
1 cup strawberries
1 cup raspberries
1 cup blueberries
3 cups Longmont Dairy vanilla Pro‑to-Go
Add ice to your liking, blend and pour.

Peanut Butter Cup

1¼ cups Longmont Dairy chocolate Pro-to-Go
1 tablespoon peanut butter, or substitute PBFit Peanut Butter Powder for ⅓ the calories.
¼ cup Longmont Dairy Hazelnut creamer
Optional: 4” of a banana
Sneak in a handful of fresh spinach. Add ice, blend and pour.

Pro-to-Go Peppermint Breakfast

Best if made the night before.

1½ cup chocolate flavored Longmont Dairy Pro-to-Go
1 teaspoon peppermint extract
1 cup raw, quick-cook oats
1 tablespoon chopped nuts
Blend all ingredients together and refrigerate overnight.
1½ cup chocolate flavored Longmont Dairy Pro-to-Go
1 teaspoon peppermint extract
1 cup raw, quick-cook oats
1 tablespoon chopped nuts
Blend all ingredients together and refrigerate overnight.

Christmas French Toast

6 large Eggland’s Best eggs
1¼ cups Longmont Dairy Cinnamon Eggnog
¼ cup Longmont Dairy Vanilla Pro-to-Go
6 slices 1-inch-thick bread (a heavy, day old bread works best)
4 tablespoons vegetable oil
4 tablespoons unsalted butter
Toppings like pure maple syrup and fresh raspberries

Whisk the eggs, then add the Cinnamon Eggnog and Vanilla Pro-to-Go in a medium bowl.Place the bread in a shallow baking dish that is large enough to hold the slices in a single layer. Pour the egg mixture over the bread and soak for 10 minutes. Turn the slices over and soak for 10 minutes.

Preheat the oven to 250°F and place a wire rack on a baking sheet. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup or fresh raspberries, if desired.

Cheesy Quiche

You can make ahead and reheat on Christmas morning!

1 refrigerated pie crust
6 Eggland’s Best eggs
¾ cup Longmont Dairy milk or half & half
½ teaspoon salt
¼ teaspoon black pepper
1 pinch of ground nutmeg
1 pinch of garlic powder
1 cup pre-cooked ham cubed small
3 tablespoons chopped green onions
1½ cups Tillamook Shredded Cheese, divided (Choose Colby Jack or Sharp Cheddar based on your preference.)

Preheat oven to 375° F. Press pie crust into a 9” pie plate. Crimp or fork edges. In a medium-large bowl, whisk eggs, milk, salt, pepper and spices. Put ham and green onions into the pie crust. Pour on the egg mixture. Sprinkle the remaining 1/2 cup of cheese on top. Bake for 35-40 minutes . Check center with knife to see if it is completely set. Let cool for 5-10 minutes before slicing and serving.
To make ahead, cool completely and refrigerate. Rewarm at 325° F, covered with foil, until just heated.

Chocolate Peppermint Brownies

A recipe from Longmont Dairy customer Lois Blackwood. Her mom started making these, over 50 years ago, every year at Christmas. Makes about 64 bars.

First Layer:
2 squares unsweetened chocolate
1 stick Country Cream butter
2 beaten Egglands Best eggs
1 cup sugar
½ cup sifted flour
½ cup chopped walnuts

Preheat oven to 350° F. Line an 8” square pan with greased foil. Overlap edges of foil so it may be lifted from pan to facilitate cutting of bars. Melt chocolate and butter over hot water using a double boiler, blend together. Combine eggs and sugar. Beat until sugar is dissolved. Add flour to eggs, then nuts and chocolate mixture. Mix thoroughly. Add batter to pan and spread it evenly over the bottom. Bake on lower shelf 350° for 20 minutes. Transfer to center shelf of oven and continue to bake for another 5-10 minutes.

Second Layer:
½ cup powdered sugar
3 tablespoons Country Cream butter
1½ tablespoons Longmont Dairy cream or milk
1 teaspoon peppermint flavoring
1 drop liquid or gel green food coloring (optional)
Combine sugar and butter. Mix until smooth, blend in cream and peppermint, and food coloring (if using). Spread on cooled first layout. Refrigerate and chill.

Third Layer:
2 squares unsweetened chocolate
2 tablespoons melted Country Cream butter

Melt chocolate and butter over hot water using a double boiler, blend together. Spread over second layer as smoothly as possible. Refrigerate for 2 hours. Cut into 2” x 2” bars.

Beverly’s Caramels

Longmont Diary customer Beverly Trbovich recently shared her recipe and homemade caramels with us. Thanks, Beverly, for sending our office some samples! Delicious! Makes 3 pounds (about 88 caramels).

Equipment:
4 quart heavy Dutch Oven – not aluminum
3 quart (9” x 12”) glass baking dish
long handled cooking spoon
parchment or confectionery twisting wax paper for wrapping
candy thermometer (optional)

Ingredients:
2 cups sugar 1 quart Longmont Dairy
¼ pound Country Cream butter whipping cream
1 pint light corn syrup 1 teaspoon vanilla

Directions:
Butter sides and bottom of glass baking dish. Set aside.
In this order: melt butter in heavy pan, then add light corn syrup and sugar. Boil over medium heat, stirring constantly, until bubbles are thick and heavy. Add one cup of cream gradually. Try to maintain a bubbling action in candy. Add remaining cream, one cup at a time, as before. When candy is thick and heavy, after last cup of cream, the candy thermometer should read 144°.

I prefer the old fashioned way of testing. In a cup filled with cold water, drop a quarter-size drop of caramel from your mixing spoon into water. Gather caramel with fingers—you should be able to form a firm ball if it is ready.

When ready, quickly take from burner, stir in vanilla, and pour into prepared glass baking dish. Do not scrape the pan to get all the caramel out; the air has already cooled the small amount of caramel left, and it will have a harder texture than the smooth-textured caramel already in the glass baking dish.

Let set in cool part of kitchen—not refrigerator—for 8-12 hours. Mark, cut, and wrap. Twisting wax paper is stronger to twist, but parchment or regular wax paper can be folded around candy.

Beverly Trbovich, Erie, Colorado
Mooo News December 2018

Pear & Spinach Salad

4 cups spinach – washed and drained
1 D’Anjou pear, sliced
1 cup strawberries, sliced
1 apple, sliced (Honey Crisp apples suggested)

Apple Cider Poppyseed Dressing:
½ cup apple cider
1 tablespoon Apple Cider Vinegar
2 tablespoons Olive Oil
1 tablespoon Honey
1 teaspoon poppyseeds
¼ cup feta cheese
¼ cup chopped pecans

In a large bowl, combine spinach, strawberries, apple, and pear.
In a small bowl, whisk together the apple cider, olive oil, honey and poppyseeds. Pour over salad and toss.

Top with feta cheese and chopped pecans.

Melissa Edison Barnes. FruitRevival Company