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…
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…
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…
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…
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…
This creamy rice pudding is sure to become a beautiful and scrumptious addition to your festive holiday table. Makes 6 servings. ½ c Arborio rice ¾ c almonds chopped ¼ c water 1 almond whole 2 c Longmont Dairy milk 1 c Longmont Dairy whipping cream 1 tsp vanilla extract 1 tbsp sugar 2 tbsp…
A convenient, delicious breakfast treat for a busy morning. Makes 12 cups. 5 c. water 2 c. regular rolled oats 1 Tbsp. Country Cream butter 1 tsp. cinnamon ½ c. dried fruit, chopped 1 c. fresh or frozen berries, cut to blueberry size ½ c. chopped nuts Longmont Dairy Milk or Pro‑to‑Go (optional topping) Bring water…
Fill a large glass with three ounces spiced rum and eight ounces Cinnamon Eggnog (or add two teaspoons cinnamon to Classic Eggnog). Stir to combine and divide between serving glasses. Garnish with whipped cream and cinnamon if desired.
Swirl two martini glasses, from the bottom up, with chocolate sauce. In a cocktail shaker, add one cup Mocha Latte Cold Brew and two ounces vanilla vodka. Add ice and shake until cold. Pour into glasses. Can also be served over ice in regular glasses.
Here is an easy way to use seasonal cookie dough to enjoy the fantastic flavors of Fall. With a few cute decorations they also make fun Halloween treats for kids of all ages. Makes 12 ice cream sandwiches. 1 3-pound tub Mary’s Mountain Pumpkin Chocolate Chip Cookie Dough ½ gallon vanilla ice cream (or experiment…