Berry Trifles in a Jar

This is one of Lyric’s (age 13) favorites. Show off your red, white and blue with this fun cake and berry trifle. 12 wide mouth ½ pint mason jars 1 cup cake flour ½ cup and an additional 1 cup granulated sugar 9 Egg-Lands Best Eggs 1 teaspoon plus a second teaspoon vanilla extract 1 […]

Mother’s Day Fruit Parfait

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 […]

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 […]

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 […]

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 […]

Beverly’s Caramels

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 […]

Pear & Spinach Salad

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 […]

Lyric’s Spicy Chai Cupcakes

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 […]