Fun for the kids to make. Can be stored overnight, covered, in the refrigerator. 4 servings. • 4 clear parfait glasses or 6 oz. clear plastic glasses • Mom’s favorite fruit. (A tub of blueberries is easy to wash and doesn’t require cutting. If a grown-up helps, they could cut strawberries, bananas, or other favorite […]
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 […]
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.
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.
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 […]
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 […]
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 […]
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 […]
1 cup sugar ½ cup softened Country Cream butter 1 Eggland’s Best egg ½ teaspoon vanilla extract ½ teaspoon each of ground cinnamon, ginger, cardamom, cloves 1 ½ cups flour 1 ½ teaspoons baking powder ¼ teaspoons salt ⅔ cup LDF milk Frosting: 6 tablespoons Country Cream butter 3 cups powdered sugar 1 tablespoon vanilla […]
2 ½ pounds fresh Palisade Peaches (peeled and pitted) 1 cup all-purpose flour 1 cup sugar ¼ teaspoon salt ½ teaspoon ground cinnamon ½ cup unsalted butter, softened Preheat oven to 375° F. Butter an 8-inch square baking dish. Slice peaches and place into the dish. Sift together the flour, sugar, salt, and cinnamon in […]