Costumed Cupcakes in a Jar

Chocolate Cupcakes

1⅓ cups all-purpose flour

1 cup sugar

½ cup cocoa powder

2 large Eggland’s Best eggs

¾ teaspoon baking soda

1 teaspoon pure vanilla extract

¼ teaspoon salt

½ cup Longmont Dairy whole milk

½ cup butter, softened

½ cup hot water

Beat butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time. Add vanilla extract and beat until combined.

Sift together the dry ingredients and add half just until combined. Beat in milk, followed by the other half of the dry ingredients. Add hot water until combined. Do not overmix.

Divide batter evenly between 16 muffin cups. Bake at 350° F for 15-20 minutes. Cool for 10 minutes, remove from pan and cool completely.

Buttercream Frosting

1 cup unsalted butter, softened

⅛ teaspoon salt

4 cups powdered sugar

2-4 tablespoons Longmont Dairy

2 teaspoons vanilla extract

heavy cream or milk

Beat butter until creamy and smooth. Stir in 1 cup of powdered sugar, vanilla extract, and salt, until combined. Add remaining powdered sugar until completely combined. Beat in heavy cream or milk, one tablespoon at a time until desired consistency is reached.

When cool, cut the cupcake horizontally. In a one-pint, wide-mouth Mason jar, layer the bottom half of a cupcake, a few spoonfuls of buttercream frosting, the top of the cupcake, then more buttercream frosting. To dress up your dessert, decorate with sprinkles, candy corn, gummy worms, or whatever you choose!

Go-To Applesauce Muffins

Easy to make, but hard to resist! Make these for breakfast or a go-to snack for the kids after school. Makes 12 muffins.

½ cup Country Cream butter, softened

½ cup sugar

2 Eggland’s Best eggs

¾ cup Ela Family Farms applesauce

1¾ cups flour

1 tablespoon baking powder

½ teaspoon salt

Topping:

¼ cup Country Cream butter, melted

½ cup sugar

¼ teaspoon cinnamon

Place softened butter and sugar into large mixing bowl. Cream butter and sugar, mixing with a hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light, and fluffy. With the mixer on low, add the eggs one at a time, beating 20 seconds after each. Increase the mixer speed to medium and beat the mixture for 2 minutes. Mix in applesauce. Sift flour, baking powder, and salt into batter and beat on low speed until combined. Scoop batter into lined muffin tin and bake at 350° F for 12-18 minutes, or until golden.

For topping, combine cinnamon and sugar. Before the muffins cool completely, dip each top in the melted butter, then the cinnamon sugar mixture.

Beef and Cheese Empanadas

FOR THE DOUGH
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup cold Country Cream Butter, cut into cubes
¾ cup water
1 Egg-Lands Best egg (large)

THE FILLING
1 tablespoon extra-virgin olive oil
Kosher salt
2 tablespoons onion, chopped
Freshly ground black pepper
1 jalapeño, cleaned and chopped
½ cup diced tomatoes
2 cloves garlic, minced
1 cup Tillamook Sharp
1 pound ground beef (shredded chicken can be substituted)
Cheddar Shredded Cheese
1 cup Tillamook Colby Jack
1 tablespoon tomato paste
Shredded Cheese
1 teaspoon oregano
Egg wash (egg beaten with water), for brushing
1 teaspoon cumin

MAKE DOUGH
In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter. Add water and egg and mix until dough forms. Turn dough out on a floured surface and knead until smooth (about 5 minutes). 
Wrap in plastic wrap and refrigerate for 1 hour.

FOR BAKING
Preheat oven to 400° and line two large baking sheets with foil.
Heat oil in a large skillet over medium heat. Add onion and cook until soft (about 5 minutes) then add garlic and cook until fragrant (1 minute). Add ground beef and cook until no longer pink (about 5 minutes). Drain fat.
Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through (about 5 minutes). Remove from heat and let cool.
Place dough on a lightly floured surface and divide in half.  Roll one half to ¼” thick. Using a 5” round cookie cutter, cut out rounds. Moisten outer edge of a dough round with water and place about 2 tablespoons of filling in center and top with cheddar and Colby Jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden brown and filling is warmed through, about 25 minutes.

Ice Cream Base

Plan to make this ahead of your celebration to allow time for freezing.

1 cup Longmont Diary Whipping Cream
3 cups Longmont Dairy Half and Half
8 Egg-land’s Best Egg yolks (Egg whites can be frozen for later use.)
1 cup white sugar
⅛ teaspoon salt

In a heavy saucepan, mix the cream, half-and-half, egg yolks, sugar, and salt. Heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture starts to steam and thickens. Do not boil. Test by coating the back of a spoon. Remove from heat and add flavors (see below).
Cool the ice cream base in a bowl, cover and refrigerate overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer’s directions. Remove the ice cream, pack in a covered container, and freeze for 2 hours or overnight before serving.

Flavors and Tips
Vanilla: Add 2 tablespoons vanilla extract when base is cooling.
Chocolate: Add ½ cup cocoa powder (Dutch processed preferred) to the ingredients of the base before cooking. Add 1 tablespoon vanilla extract after you remove the base to cool.
Fruits: Clean and puree fruit (strawberries, bananas, peaches) to equal 1 cup. Add 1 tablespoon lemon juice and stir. Chill 2 hours. Combine with base just prior to freezing in the ice cream maker.
For softer ice cream: add 2 tablespoons of alcohol. Try Kalhuà or crème de cacao for chocolate, kirsch for fruits, or vodka.

Campers’ Mac & Cheese

4 slices of bacon, chopped
2 tbsp. onions, chopped
1 jalapeno, cleaned and chopped
1 c. Longmont Dairy milk
2 c. Tillamook Sharp Cheddar Shredded Cheese
2 c. cooked macaroni noodles
Salt and pepper

At home, pre-cook noodles and pre-chop the vegetables and bacon. Over a hot fire, cook the bacon in a cast iron skillet or Dutch Oven. Add the vegetables and cook until they are soft. Move the pan to a cooler part of the fire (or reduce heat). Add the milk and cheese at the same time. Stir until melted. Add the noodles, salt, and pepper to taste, and cook until heated throughout.

Campers’ Eggs

Get ready for a day of activities with this protein-packed, one-pan breakfast.

2 lbs. ground sausage
½ c. chopped onions
2 lbs. frozen hash brown potatoes
8 Egg-Land’s Best eggs, beaten with ¼ cup water
2 c. shredded Tillamook cheese

Place a 12” cast iron pot or Dutch Oven over a full bed of hot coals to fry and crumble the sausage and onions. Remove and drain on a paper towel. Use sausage drippings left in the pan to brown the potatoes. Layer sausage over potatoes. Pour eggs with water on top, then sprinkle with cheese. Cover, add coals to top of lid, and cook for 20 to 30 minutes.

Mom’s Raspberry Spritzer

(2 servings)

2 cups Longmont Dairy Raspberry Lemonade
⅔ cup sparkling water

Fresh and washed raspberries and optional garnish of mint leaves
Fill two 12 oz. glasses with ice and add a few raspberries. Add mixture to glass and garnish with mint leaf.
Optional: Add 2 oz. of vodka to the glass before topping with the raspberry mixture.

Banana Chocolate Chip Bread French Toast

An easy and decadent treat for Mother’s Day Breakfast.

(4 single slice servings)
1 loaf Banana Chocolate Chip Bread (or regular Banana Bread)
3 Egg-land’s Best Eggs
3 Tablespoons Longmont Dairy Milk
2 Tablespoons Country Cream Butter or ghee

Optional toppings: Maple syrup, powdered sugar, blueberries, banana slices, or whipped cream
Slice 4 thick slices (3/4 to 1 inch thick) of bread. Whisk eggs and milk in a shallow bowl.
Melt butter or ghee over medium heat in a large skillet. Quickly dip each slice into the egg mixture to coat on both sides. Cook on both sides until golden brown. Top with your favorite topping and serve.

Easter Egg Fruit Pizza

One of Lyric’s most fun recipes! When you serve it, be prepared for the compliments.
Cookie “Pizza Crust”

1½ cups (3 sticks) Country Cream Butter, softened (not melted)
1½ cups granulated sugar
1 tablespoon vanilla extract
2 large eggs and 1 egg yolk
3¾ cups all-purpose flour
Beat butter and sugar together, in mixer, until fluffy (5 minutes). Add vanilla, eggs and yolk. Combine. Add the flour in small amounts. Combine until smooth but don’t overbeat. Chill dough for 1 hour or overnight.
To bake, preheat oven to 375° F. Line cookie sheet with parchment paper and powder with a little flour. Roll out dough into the shape of an egg. (It should be about 1/8 inch thick.) Bake until golden brown (about 8 -10 minutes). Cool completely.
Topping
12 oz. cream cheese
6 tablespoons Country Cream Butter (at room temperature)
2 cups powder confectioners’ sugar (at room temperature)
1 teaspoon vanilla extract
Colorful Fruits – sliced (strawberries, blueberries, kiwi, mandarins, grapes.)
Whipped Longmont Dairy Whipping Cream

Beat together the cream cheese and butter, with an electric mixer, until smooth. Add sugar and vanilla and beat until well blended.

Spread frosting onto the egg cookie. Decorate with your fruits. Pipe the whipped cream around the border as a final touch. Cover with plastic wrap and chill until serving.

Beer and Cheese Potato Soup with Sausage

Hearty and delicious. Perfect for a cold-weather dinner. Makes 12 servings.

18-20 oz. spicy pork sausage
2 lbs. potatoes, skinned and diced
6 tablespoons Country Cream Butter
1 white onion, diced
1 cup Longmont Dairy
1 cup chopped carrots
Whipping Cream
1 cup chopped celery
8 oz. shredded Tillamook Sharp Cheddar Cheese
5 cloves garlic, minced
2 teaspoons dried oregano
Pinch of Kosher salt
1 teaspoon dried thyme
Pinch of fresh cracked pepper
5 tablespoons flour
Sliced green onions or cheddar cheese for garnish
3 (14.5 oz) cans chicken broth
12 oz. can of dark ale

Brown and crumble sausage in a large pan. Remove from pan. Melt butter in same pan. Add carrots, celery and onions with a pinch of salt and pepper. Cook until just soft. Add garlic, oregano and thyme and cook for 1 minute. Add flour, stirring well for 1 minute.

Stir in chicken broth, beer and diced potatoes. Cover and bring soup to a boil. Reduce heat and simmer 20-30 minutes or until potatoes are tender. Transfer half of the soup into a blender. Blend until smooth. Return to pot. Add whipping cream, shredded cheese, and cooked sausage to pot and heat until cheese is melted and sausage is reheated. Garnish with sliced green onions and cheddar cheese.