Three Sisters Corn Casserole

1 pint Daisy sour cream
16 oz. frozen, whole kernel corn
2 Eggland’s Best eggs, beaten
2 Tbsp. Country Cream butter, melted
1½ – 2 c. cooked pinto beans (or canned, drained and rinsed)
1 c. yellow cornmeal
3-4 c. summer squash, diced (about 1 lb.)
1 tsp. ground cumin
8 oz. Tillamook Monterey Jack cheese, diced small
1 tsp. salt
¼ tsp. ground pepper
¼ c. Jalapeno peppers, diced (optional)

In a large mixing bowl, combine sour cream and eggs. Add butter, cornmeal, cumin, salt, and pepper. Mix well. Add remaining ingredients and mix. Spray a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350°F for 45 minutes, until golden brown.


Vegetable oil for deep-frying
½ tsp. nutmeg
1 c. mashed pumpkin or puree
¼ tsp. all spice
1 c. flour
¼ tsp. salt
2 tsp. baking powder
3 Tbsp. water
2 Tbsp. sugar 1 c. sugar
¼ c. Longmont Dairy milk
1 Tbsp. light corn syrup
1 large Eggland’s Best egg
¾ c. Longmont Dairy whipping cream
½ tsp. cinnamon
1 Tbsp. Country Cream butter

Pour vegetable oil into a saucepan until it is at least 3 inches high (too little will result in flatter balls), and place on medium heat until oil is 350°.

In a large bowl stir mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, all spice, and salt until fully combined.

The dough is going to be sticky and light, In batches, use a spoon (or your hands) to drop small amounts of the batter into the oil. Do not overcrowd the pan. Fry for about 2-3 minutes, until golden brown. Use a slotted spoon to remove fritters from the oil and place them on paper towels. Continue with batches until all dough has been used.

If desired, roll in cinnamon sugar or use the caramel glaze below.

Caramel Glaze: Stir together water, sugar and corn syrup in a medium sauce pan. Heat over medium high heat for about 5-10 minutes, without stirring, until brown, (Swirl the pan if the sides are getting browned too quickly as the sugar is caramelizing; stirring will cause crystallization.) Make sure you get a brown color—it makes a difference in taste.

Lower heat, and gently add the cream and butter (being careful of splatters.) Stir the mixture into a smooth consistency. Remove from heat and cool. Serve with fritters.

Indian Chicken Curry

1 small onion, chopped
½ tsp. white sugar
3 Tbsp. olive oil
½ tsp. grated fresh ginger root
2 cloves garlic, minced
salt to taste
3 Tbsp. curry powder
2 chicken breast halves, cut into bite-size pieces
1 tsp. cinnamon
1 Tbsp. tomato paste
1 tsp. paprika
1 c. plain yogurt
½ lemon, juiced
1 bay leaf
¾ c. Califia coconut milk
½ tsp. cayenne pepper

In a skillet over medium heat, sauté onion in olive oil. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, sugar, ginger, and salt. Continue stirring 2 minutes. Add chicken, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer 20-25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 minutes more.

Peach Bubble Tea

¹⁄₃ c. maple syrup
Pinch of salt
½ tsp. vanilla extract
1 c. tapioca pearls
¼ tsp. ground ginger (optional)
1 c. Longmont Dairy Iced Tea
2 peaches, peeled, pitted, and diced
1–2 c. Longmont Dairy Whole Milk

Mix maple syrup, vanilla, ginger, and ¼ cup water in a small saucepan over medium heat. Add peaches and salt, and simmer 15 minutes, until tender, adding more water if necessary. After cooking, put peach syrup mixture into a blender with a vented lid and blend until smooth.

Boil the tapioca pearls until they rise to the surface and are chewy, about 5 to 7 minutes. Divide cooked pearls between four 12-ounce cups, then top with ¼ cup tea and 2-3 tablespoons of peach syrup, mixing well. Add ¼-½ cup milk, to taste. Stir and enjoy!

Gelato alla Crema

4 Egg-Land’s Best egg yolks
¾ c. sugar
1½ c. Longmont Dairy whole milk
1 c. Longmont Dairy whipping cream
A little grated lemon zest or vanilla extract (optional)

Whip egg yolks and sugar on maximum speed into a soft fluffy cream, about 5 minutes. Meanwhile, in a saucepan, bring milk to almost boiling. Cook about 5 minutes without boiling (about 185° F).

Transfer egg and sugar fluff to a saucepan. Pasteurize the eggs by slowly adding the hot milk, stirring constantly. If desired, add either lemon zest or two drops vanilla extract. Return to heat and cook another 5 minutes without boiling. Turn off heat and add the cold whipping cream. Mix well.
Freeze about 5 hours, stirring every 30 minutes. Best within two days

Swiss Muesli

2 cups rolled oats
¼ cup honey
½ cup raisins
1 cup Noosa vanilla yoghurt
1½ cups Longmont Dairy milk
½ cup sliced or slivered almonds
4 medium, firm apples, cored
2 cups berries of your choice
¼ cup lemon juice

Combine oats, raisins and milk. Soak at least 30 minutes, up to overnight.
Coarsely grate apples. Add lemon juice, honey, and yogurt to the apples.

Toast the almonds in a small frying pan over medium heat for 2-3 minutes, stirring constantly, until golden. Allow to cool.

Combine the oat mixture with the apple mixture. Stir in the berries. Top with toasted almonds and serve.


1 cup chopped piloncillo
½ cup raisins
2 cinnamon sticks
¾ cup Tillamook Medium Cheddar Cheese (shredded)
2 First Light White Eggs
4 bolillos
½ cup chopped almonds
1 stick Country Cream Butter

Heat oven to 350° F. Bring sugar, cinnamon, and 1½ cups water to a boil over high heat; reduce heat to medium-low and simmer until the piloncillo is dissolved and syrup has thickened slightly, about 25 minutes. Remove cinnamon, and set aside to cool. Once cool, whisk in eggs.

Layer bread, cheese, raisins, and almonds in a baking dish, pour syrup over allowing bread to soak, and dot with butter. Cover dish with foil and bake until pudding is bubbling and cheese is melted, about 15 minutes.

Irish Fish with Cream

4 cod or white fish filets
2 Tbsp fresh parsley, minced
seasoning salt
2 tsp strong Irish mustard
½ c fine Panko crumbs
2 tsp minced green onions
2 Tbsp Country Cream butter, melted
6 oz Tillamook sharp cheddar cheese, shredded
1½ c Longmont Dairy whipping cream

Preheat the oven to 375° F. Butter a casserole dish and set aside. Sprinkle fish with seasoning salt.
Combine bread crumbs, butter, mustard, onions, and parsley in a bowl. Add cheese and mix well. Pat mixture on top of filets to form crust.

Pour cream over and around fish. Bake until fish is cooked through and crust is golden brown, about 20 minutes. Serve immediately.


1 envelope active dry yeast
1 tsp. fine salt
5½ c. all-purpose flour
3 First Light white eggs, divided
½ c. sugar
2 tsp. ground fennel seed
1⅓ c. Longmont Dairy milk
¾ tsp. mahlep, or almond extract
5 tbsp. Country Cream butter
3 First Light eggs, dyed red

Pour ⅓ cup hot water (about 110° F) into the bowl of a stand mixer. Gently whisk in yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until foamy, 5 to 10 minutes.

Heat milk in a small saucepan over medium heat until bubbles start to form at edges, about 6 minutes. Remove from heat and stir in butter, remaining sugar, and salt. Set aside to cool, about 5 minutes.
With paddle attachment, stir milk mixture into yeast mixture. Add two beaten eggs. Gradually mix in remaining flour, fennel seed, and mahlep. Beat until a soft dough forms. Increase speed and beat until dough pulls away from sides and forms a ball, about 5 minutes (dough will be sticky).

Place dough on lightly floured surface. Knead, adding more flour if necessary, until smooth, about 5 minutes. Put into a greased bowl, cover, and place somewhere warm to rise until doubled in size, about 1½ hours.

Punch down dough, place on a floured surface, and divide into three parts, rolling each into a 16” rope. Transfer to a parchment-lined, wide-lipped cookie sheet. Braid ropes together, pinching ends to seal, and tucking them underneath. Cover and let rise until doubled in size, about 1 hour.
Rub the dyed eggs with vegetable oil, then buff with a paper towel. Gently press into dough. Cover and set aside until doubled in size, about 1 hour.

Preheat oven to 350° F. Beat remaining egg and brush onto bread. Bake 45 minutes, until golden brown. Cool about 30 minutes before slicing.

New Orleans Beignets

Originally from France and brought to New Orleans in the 18th century by French colonists, beignets have become a large part of home-style Creole cooking. Makes 16 beignets.

3 cups all-purpose flour
¾ teaspoon kosher salt
3 tablespoons sugar, divided
1 cup warm Longmont Dairy whole milk
2 teaspoons active dry yeast
1 large First Light White Egg
3 tablespoons Country Cream butter
1½ to 2 quarts vegetable oil
3 cups powdered sugar, sifted

Mix flour, salt, and 2 tablespoons sugar in the bowl of a stand mixer. Warm milk to 100°F, add remaining tablespoon of sugar and yeast, and let sit 5 minutes, until foamy.

Beat egg into the foamy milk mixture and add to the mixing bowl of flour. Mix by hand, or with the paddle attachment of your stand mixer set to low about 1 minute, until you get a wet dough with dry bits throughout. Melt butter and, with a dough hook, incorporate on low about 1 minute. Knead on medium-high for about 6 minutes. The dough should be tacky to the touch but not so wet that you can’t handle it. Shape into a ball and place in a greased bowl. Cover and allow to rise until doubled in size, 1-2 hours.

Turn the risen dough onto a floured surface and roll into an oblong shape about 10” x 14” and ¼” thick. Cut into 16 rough rectangles and cover with a tea towel to rest while you heat the oil to 325°F in a large 4-quart pot. Fry the beignets in batches until golden, about 2 minutes per side. Use tongs to remove beignets out and place on a cooling rack over a baking sheet.

Let some of the fat drain off for about a minute before dropping into a bowl with the sifted powdered sugar. Turn to coat. Repeat with remaining beignets. Serve warm with hot coffee on the side.