Easter Chick Cookies

Lyric Boyd (a 7th grade student) made these refreshing lemon cookies, decorated with Buttercream Icing, to inspire your kids to become great bakers. Makes about 20 cookies.

Cookies: Coating:

1¾ cups flour 2 cups powdered sugar

1/2 teaspoon salt 1 cup granulated sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

Icing:

8 tablespoons Country Cream Butter 1 cup Country Cream butter,

(salted), at room temperature

3/4 cup granulated sugar 3 cups powdered sugar

1 large Eggland’s Best egg 2-3 tablespoons Longmont

1 tablespoon grated lemon zest Dairy whipping cream

2 tablespoons fresh lemon juice 1 teaspoon vanilla extract

¼ teaspoon yellow food coloring gel pinch of salt (adjust to taste)

Whisk flour, baking soda, and baking powder together in a medium bowl. Set aside. In a large bowl, beat the room temperature butter and the sugar until fluffy (about 4 minutes). Add the egg and beat for 2 minutes. Add the lemon juice, lemon zest, and yellow food coloring gel and combine until coloring is blended. Reduce beaters to low speed and slowly add the flour mixture, mixing only until combined. Cover the bowl with a lid or plastic wrap and chill for an hour.

Preheat oven to 350° F and line a baking pan with parchment paper. Roll the chilled dough into 1-tablespoon balls. To coat the chick body, roll two-thirds of the balls in the powdered sugar and place 2 inches apart on the baking sheet. For the chick head, roll remaining balls in the granulated sugar. Cut each ball in half and place the cut side against a powdered sugar cookie ball on the baking sheet. Bake until set but not browned at the edges, 10 to 12 minutes. Let the cookies cool completely.

For the icing, beat the butter with a mixer on medium speed until smooth. Add powdered sugar and mix on low speed, then increase to medium speed for another 1-2 minutes, until the mixture starts to come together. Add the heavy cream (start with 2 tablespoons and add more if needed), vanilla extract, and salt. Continue mixing on medium-high speed for another minute, until well combined. Frosting can be made 1-2 days in advance and refrigerated. Bring to room temperature before using. Frosting will also freeze well for 2-3 months. Thaw overnight in refrigerator, then bring to room temperature and mix well before using.

Broccoli Cheddar Soup

4 Servings. This soup makes a warm meal and is easy to prepare.

½ small onion, chopped

3 tablespoons butter

2 tablespoons flour

1 cup Longmont Dairy Half & Half

12 ounces chicken broth

2 cups chopped fresh broccoli

1 stalk celery chopped

1 large carrot sliced medium

1 ½ cups shredded Tillamook Cheddar Cheese

Salt and pepper

Sauté chopped onion, until tender, in melted butter over medium heat. Add flour and quickly whisk until mixture browns. Slowly add LDF Half & Half, stirring constantly until smooth. Stir in the chicken broth. Add salt and pepper to taste.

Simmer soup on medium low for about 10 minutes. Add the remaining vegetables. Simmer until the vegetables are tender (for about 20 to 30 minutes). Lower heat to low and stir in Cheddar cheese. Simmer for 5 minutes to melt.

Mooo News, March 2019

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.