Chocolate Sweetie Pie

- Posted in Dessert

A milk pie or “milk flitche” as it is often called, is a traditional dessert of the Pennsylvania Dutch. We have put a new twist on this old recipe, by using Longmont Dairy Chocolate Milk.

1 store-bought, 9 inch chocolate crumb pie crust
¼ cup sugar
¼ cup brown sugar
2 ½ Tbsp. all-purpose flour
½ cup Longmont Dairy Whipping Cream
1 cup Longmont Dairy Chocolate Milk
1 pinch of salt
whipped cream for topping

In a medium size sauce pan, combine sugars, flour and salt. Add the cream and chocolate milk and mix well. Heat slowly, stirring constantly to prevent burning on the bottom. Bring to a slow boil and continue stirring until the pudding has thickened. Turn off heat. Allow to cool to room temperature. Pour into crumb pie shell and refrigerate for one hour minimum. Top with whipped cream.

Optional: substitute with Longmont Dairy Strawberry Milk and top with whipped cream and halved strawberries.

Recipe by Amber Foster
Mooo News, February 2015

Super Cheesy Sunday Dip

- Posted in Side Dish

Ingredients
8 oz (1/2 container) Daisy Sour Cream
1 cup (1/2 block) shredded Tillamook Extra Sharp Cheddar Cheese
2 cups (1 block) shredded Tillamook Pepper Jack Cheese
4 green onions, finely chopped
8 oz. (1 package) cream cheese
1/4 cup chopped fresh cilantro
2 teaspoons chili powder, to taste
1 lb chopped chicken or ground beef, cooked (optional)

Directions
Preheat oven to 350°. In a large bowl, combine sour cream, cheeses, cream cheese and mix together until smooth. Add remaining ingredients and mix together. Transfer the mixture into a lightly greased 8-inch baking dish and bake for 30 minutes or until dip is bubbly. Spoon into a serving bowl and serve with tortilla chips.

Recipe adapted from MyRecipes.com

Lazy Man’s Football Party Dip

- Posted in Dessert

Ingredients

8 oz. (1/2 container) Daisy Sour Cream
½ envelope (about 1 oz) dry onion soup mix, such as Lipton Recipe Secrets brand.

Directions

Empty sour cream and onion dip mix into a serving bowl and mix together until all ingredients are well blended. Serve with chips, or fresh veggies.

Variation: If you really want to impress her (and save a couple bucks) make the dry onion mix yourself  by combining the following ingredients with 8 oz. Daisy Sour Cream:

2 Tbsp. onion powder
2 Tbsp. garlic powder
1/4tsp. dried parsley
1/8 tsp. black pepper
1 pinch salt to taste

Recipe by Ron Burgess

Creamy Fruit and Oats Muesli

- Posted in Breakfast

½ cup oats, uncooked
½ cup LDF Milk
4 oz. Noosa Plain Yoghurt
¼ cup sunflower seeds
2 Tbsp. flax seeds
½ cup flaked almonds
2 tsp. lemon juice
½ cup seedless grapes
½ cup raisins

Combine oats, seeds, almonds and raisins. Mix together yogurt, milk, lemon juice and grapes and pour over dry mixture. Place in refrigerator overnight in an airtight container before serving. Makes 2 servings.

Cream Cheese Frosting

- Posted in Dessert

It’s the icing on the cake. Our Cream Cheese Frosting is perfect for spreading on your favorite baked goods this Christmas.

½ cup Longmont Dairy Whipping Cream, chilled
8 oz. cream cheese, room temperature
¾ cups powdered sugar
½ tsp. vanilla extract

Combine all ingredients using a hand mixer on the highest speed. Whip until frosting is fluffy.

Recipe contributed by Amber Foster
Mooo News, December 2014

Cookie Dough Fruit Pizza with Cream Cheese Frosting

- Posted in Baked Goods

Our Cookie Dough Fruit Pizza with Cream Cheese Frosting is an easy and yummy treat to share with family and friends during Christmas brunch.

⅓ tub Mary’s Mountain Sugar Cut-out Cookie Dough
4 cups fresh fruit—cleaned and cut into slices
Cream Cheese Frosting

Spread Mary’s Mountain Cookie Dough onto bottom of greased 14 inch pizza pan and bake in oven according to directions, until golden brown. While dough is baking, prepare the Cream Cheese Frosting. Let cookie dough cool for one hour, and then apply an even layer of Cream Cheese Frosting with spatula. Place assorted fruits of your choice on top. Cut into slices and serve.

Recipe contributed by Katie Herrmann
Mooo News, December 2014

Bhakti Christmas Gingerbread

- Posted in Baked Goods

Bhakti Chai Concentrate isn’t just for tea lovers. It’s perfect for anyone who loves rich, full flavored ingredients in desserts and even savory meals. Made with fresh-pressed ginger, Bhakti Chai Concentrate is the “secret” ingredient in this delicious holiday gingerbread recipe.

3 Tbsp. Bhakti Chai Concentrate
1 cup Country Cream Butter, softened
1 cup brown sugar
⅓ cup sugar
2 Eggland’s Best White Eggs
2 cups whole wheat flour
1 tsp. cinnamon
1 tsp. allspice
½ tsp. baking soda
1 tsp. vanilla extract

Preheat oven 350°F. Using a hand mixer on medium speed, combine butter, sugars and eggs. Add Bhakti Chai Concentrate and vanilla extract and continue to mix. In a separate mixing bowl combine flour, cinnamon, allspice and baking soda. With the mixer on low, add the combined dry ingredients to the Bhakti mixture and blend into the batter. Spread batter onto greased 8 by 8 inch cake pan and bake about 25 minutes. Let gingerbread cool completely, cut into one inch squares and serve. Optional: Spread an even layer of Cream Cheese Frosting on top of cooled gingerbread before serving.

Recipe adapted from www.bhaktichai.com
Mooo News, December 2014

Christmas Egg Muffins

- Posted in Breakfast

This creative Christmas brunch egg recipe uses holiday muffin tins to make fun shapes that the kids will love!

10 large Eggland’s Best White Eggs
2 cups Longmont Dairy Milk
2 ¼ cups Tillamook Extra Sharp Cheddar Cheese, shredded
1 lb. ground Italian sausage, browned
8 slices of bread, cubed
1 tsp. dried mustard
1 tsp. onion powder

Preheat oven to 350° F. Mix together eggs, milk, cubed bread, Italian sausage, 2 cups of cheese, dried mustard and onion powder. Pour mixture into two 12 cup muffin pans, greased, and bake for about 25 minutes, until eggs are firm. Sprinkle with ¼ cup Tillamook Extra Sharp Cheddar Cheese and serve. Makes 24 egg muffins.
Recipe adapted from Heather Cavanagh
2009 Eggland’s Best Holiday Recipe Contest Winner
Mooo News, December 2014

Grampa’s Famous Wassail Recipe

- Posted in Drinks

1 half gallon Talbotts’ Apple Cider
1 bottle Tawny Port Wine
Cloves (about 25)
2 sticks of cinnamon
1 teaspoon Allspice
One orange, sliced (squeeze one section into pot)
One apple, sliced thin

Heat the Apple Cider over medium heat to simmer for about 20 minutes. Add spices and all other ingredients. Continue to simmer to eliminate alcohol. Do not boil. Serve warm.
Recipe developed by Ronald Burgess
Mooo News, November 2014