Christmas Eve Oyster Stew

- Posted in Soup

A Christmas tradition.

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Fruit and Granola Crisp

- Posted in Baked Goods

6 cups frozen berries
½ cup sugar
¼ cup flour
2 cups (a 4-pack) Enjoy Biscotti Granola
2 Tbsp. melted butter
Longmont Dairy Whipping Cream, whipped

Preheat oven to 375°F. In a large bowl, combine berries, sugar and flour. Spread mixture onto an ungreased 8-inch baking dish and set aside. In a medium bowl, toss together granola and melted butter, and then sprinkle over top of fruit mixture. Bake in oven about 30 minutes, or until top is golden brown. Let cool then serve with a dollop of whipping cream.

Recipe adapted from wholefoodsmarket.com
Mooo News, November 2015

Hot Caramel Apple Cider

- Posted in Dessert, Drinks

Tastes like hot apple pie in a cup! Made with Talbot’s fresh Apple Cider and topped with Longmont Dairy Whipping Cream, this delicious recipe will to warm you up even on the coolest autumn day.

¾ cup Longmont Dairy Whipping Cream (separated into ¼ and ½ cups)
¼ cup brown sugar (for saucepan)
1 Tbsp. brown sugar (for topping)
3 cups Talbot’s Apple Cider or Juice
½ cup water

Over medium heat, combine ¼ cup whipping cream and ¼ cup brown sugar in large saucepan. When mixture begins to boil, add apple cider and water and increase heat slightly. Bring mixture to a boil, and then simmer.
In separate bowl, beat the remaining ½ cup whipping cream and 1 Tbsp. brown sugar together until soft peaks form. Pour cider mixture into mugs, top with whipped cream and brown sugar mixture, and serve warm. Makes four 8 oz. servings.

Recipe adapted from Allrecipes.com
Mooo News, October 2015

Tailgate Taco Dip

- Posted in Side Dish

1 lb. ground beef
1 green bell pepper, diced
1 package taco seasoning mix
1 medium tomato, chopped
6 green onions, chopped
2 Tbsp. hot taco sauce
16 ounces Daisy Sour Cream
8 ounces Tillamook Shredded Sharp Cheddar Cheese
tortilla chips

Spray a 9 x 13 inch casserole dish with cooking spray. Preheat oven to 350° F. Brown ground beef in large skillet. Drain grease. Add bell pepper and taco seasoning. Spread mixture into prepared casserole dish. Top with chopped tomatoes and green onions. Add taco sauce. Spread sour cream on top and sprinkle with grated cheese. Bake in oven until cheese is melted and bubbling (about 15 minutes) and serve with tortilla chips. Makes 20 servings.

Recipe adapted from Allrecipes.com
Mooo News, September 2015

Orange Spice French Toast

- Posted in Breakfast

Give traditional French toast a tangy twist with orange juice!

3 Eggland’s Best Eggs
2 Tbsp. Country Cream Butter
½ cup orange juice
6 slices of bread
½ tsp. cinnamon

Preheat oven to 400° F. Use a mixing bowl to whisk eggs, orange juice and cinnamon. Dip both sides of bread in egg mixture. Grease cookie sheet with butter. Arrange bread onto cookie sheet and bake in oven for 15‑20 minutes or until golden brown. Sprinkle bread with powdered sugar and additional cinnamon (if desired) and serve with a glass of Longmont Dairy Milk.

Grandpa’s Famous Chocolate Milkshake

- Posted in Dessert, Drinks, Frozen Treats

This recipe is so easy it is ridiculous!
Take chocolate ice cream and fill a blender about half way. Add Longmont Dairy chocolate milk until it covers about ⅓ of the ice cream.

Use the “pulse” setting on the blender (turning the mixer on and off). Mix until you achieve the desired consistency (Grandpa likes thinner, uneven blending, but if you like smoother shakes you can mix until the texture is consistent and well blended).

P.S. Actually, this recipe is only famous among Grandpa’s grandchildren. It’s always a hit, but they will like it even better if you tell them it’s famous!

Protein Pancakes

- Posted in Breakfast

With 22 grams of protein in each serving, these delicious pancakes make a great breakfast or snack.
4 Eggland’s Best Eggs

1 cup cottage cheese
1 banana, peeled
¾ cup oats, uncooked
¼ cup whole wheat flour
½ tsp. baking powder
1 tsp. vanilla extract
¼ tsp. almond extract (optional)
blueberries and strawberries (optional)

Combine ingredients and blend until smooth. Add blueberries (or chocolate chips) if desired. Pour batter onto lightly greased pan and cook on medium heat. Top with sliced strawberries. Makes 3 servings.

Recipe by Tracy Behncke, Personal Trainer, Anytime Fitness in Longmont
Mooo News, June 2015

Derby Butter Cake

- Posted in Dessert

Cake batter ingredients
3 cups flour
1 cup buttermilk
2 cups sugar
1 cup butter
1 tsp. salt
2 tsp. vanilla extract
1 tsp. baking powder
4 eggs
½ tsp. baking soda

Sauce ingredients
¾ cup sugar
2 tsp. vanilla extract
⅓ cup butter
3 Tbsp. water

In a large bowl cream 1 cup butter and 2 cups sugar using a hand mixer. Mix in buttermilk, 2 tsp. vanilla extract and eggs. Using a hand mixer, combine flour, salt, baking powder and baking soda and beat on medium speed for 3 minutes. Pour batter into greased and floured 10 inch Bundt cake pan and bake in the oven at 325° for 1 hour, or until no batter sticks when inserting a wooden toothpick into center of cake.

While cake batter is baking, prepare the butter sauce in a saucepan. Combine ¾ cups sugar, ⅓ cup butter, 2 tsp. vanilla, and water and cook over medium heat until sauce is melted. Do not boil. Prick holes into still warm cake then slowly pour sauce over entire top of cake. Allow to cool before removing from pan. Makes 12 servings.

Recipe adapted from AllRecipes.com
Mooo News, May 2015

Eggnog French Toast

- Posted in Breakfast

Ingredients
1/3 cup Longmont Dairy Milk (optional: you may substitute milk with 1/3 cup bourbon or rum)
1 ½ cups Longmont Dairy Eggnog, Cinnamon or Classic flavor
4 Eggland’s Best Eggs
1/4 cup butter
12 slices raisin bread
1/8 tsp. salt
Pinch of nutmeg to taste

Directions
In a shallow bowl, lightly beat eggs. Stir in milk (or optional bourbon or rum), eggnog and salt. Cut bread slices in half diagonally and dip each piece of bread in eggnog mixture, turning to coat both sides. In a large frying pan or skillet, melt butter on medium heat, then fry the coated bread until golden brown on both sides. Serve warm with a sprinkling of nutmeg. Makes 4-6 servings.

Recipe by Renee Hall, Longmont Dairy Customer
April 2015

Homemade Irish Coffee

- Posted in Coffee, Drinks

We have prepared a new recipe in celebration of St. Patrick’s Day, Homemade Irish Coffee. This delicious non-alcoholic recipe is an alternative to traditional Irish coffee.

1 ½ cup Longmont Dairy Whipping Cream
1 ½ cup Longmont Dairy Milk
4 Tbsp. brown sugar
2 Tbsp. unsweetened cocoa powder
1 ½ tsp. instant coffee granules
1 tsp. almond extract
1 tsp. vanilla extract

Makes about 10 servings.
Combine all ingredients in a blender and puree on high. Store in the refrigerator until ready to serve. Mix with your favorite coffee. Cream to coffee ratio should be about 1:3. Drink it warm or over ice. Recipe makes about 10 servings.