Pumpkin Spiced Whipped Cream

- Posted in Dessert

Top your pumpkin pie or your coffee with this rich and spicy whipped cream. Freeze dollops on an aluminum foil lined cookie sheet.

1 cup Longmont Dairy Whipping Cream
3 Tbsp. regular or powdered sugar
1 tsp. vanilla
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground pumpkin spice
¼ tsp. ground ginger

Chill a small bowl and beaters in the refrigerator for ½ hour.
Beat whipping cream at medium speed until stiff peaks form. Gently fold in remaining ingredients. Cover and refrigerate until ready to serve. For additional tips on how to make the perfect whipped cream, visit our online MoooRecipe at www.mooorecipes.com/easy-and-perfect-whipped-cream/

Bhakti Chai Pumpkin Bread

- Posted in Baked Goods

¾ cup Bhakti Chai Concentrate
2 cups  flour
1 ½  cups whole wheat flour
2 cups brown sugar
2 cups pumpkin puree
1 cup sunflower oil
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon

Preheat oven to 350 F. In a large bowl, mix flour, brown sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix together pumpkin puree, sunflower oil and Bhakti Chai. Combine with dry mixture and divide evenly into two 8×4 inch loaf pans.

Bake in oven for one hour, checking center of loaves with skewer or bread knife to ensure no mixture sticks. Set loaf pans on wire rack to cool before serving. Slice and serve warm with butter.                                                                                          Servings: makes 2 8×4” loaves

Chocolate Almond Protein Smoothie

- Posted in Drinks, Frozen Treats

1 cup Longmont Dairy Chocolate Pro-to-Go
1 Tbsp. almond butter
¼ tsp almond extract (optional)
1 cup ice

Mix all ingredients in a blender until smooth and enjoy! For more chocolate flavor, add chocolate syrup or chocolate chips.

Recipe by Katie Herrmann & Susan Boyd
Longmont Dairy Farm
Mooo News, October 2014

Berry Vanilla Protein Smoothie

- Posted in Dessert, Drinks

1 cup Longmont Dairy Vanilla Pro-to-Go
¼ cup raspberries
¼ cup blueberries
½ cup strawberries
½ tsp vanilla extract (optional)
1 cup ice

Mix all ingredients in a blender until smooth and enjoy! For extra creaminess, add 2 Tbsp. flavored yogurt.

Recipe by Katie Herrmann & Susan Boyd
Longmont Dairy Farm
Mooo News, October 2014

Milk Braised Pork

- Posted in Dessert

2½ lbs. boneless pork loin
4-5 cups whole milk
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 clove garlic, minced
4 tsp. sage
1½ tsp. rosemary
1 tsp. salt
½ tsp. pepper

Combine minced garlic, sage, rosemary, salt and pepper and rub onto pork loin 1 hour before cooking. Tie the pork with string to form an even roll. Using a medium sized Dutch Oven or 3½-quart dish, heat olive oil and butter over medium-high heat. When mixture begins to foam, add pork loin and brown, rotating until golden brown on all sides. Add milk until the loin is covered halfway. Partially cover with lid to keep milk from boiling over and bring to a slow rolling boil. Rotate pork every 20 minutes, adding milk if needed to maintain depth, until internal temperature reaches 145°. The milk will coagulate while you cook to help form the base of the pan sauce. Remove cooked pork from milk, wrap with foil and set aside. Increase flame to medium-high and reduce to form a sauce like country gravy. (Add milk if needed to thin.) Pour pan sauce over sliced pork loin and serve.

Recipe developed by Jason Bridgeman and his mom
Mooo News, October 2014

Creamy Breakfast Fruit Salad

- Posted in Breakfast

This unique breakfast recipe adds a twist to a traditional fruit salad using your favorite LDF milk. Makes 4 servings. For best results, start the night before so that the fruit thoroughly sweetens the  milk.

2 cups Longmont Dairy Milk
1 tbsp. lime juice
1 apricot
1 red apple
1 orange, peeled
1 pear
Optional sugar 1 or 2 tablespoons
(taste test after adding milk)

Wash and cut fruits into one inch cubes, removing all seeds and cores (skins may be left on all fruits other than orange). Place into glass bowl and add lime juice and sugar. Cover with milk and mix thoroughly. Chill in refrigerator at least 5 hours. Serve cold.

Longmont Dairy Farm
MoooNews, September 2014

Creamy Breakfast Fruit Salad

- Posted in Miscellaneous, Side Dish

This unique breakfast recipe adds a twist to a traditional fruit salad using your favorite LDF milk. Makes 4 servings. For best results, start the night before so that the fruit thoroughly sweetens the milk.

2 cups Longmont Dairy Milk
1 apricot
1 orange, peeled
Optional sugar 1 or 2 tablespoons
1 tbsp. lime juice
1 red apple
1 pear
(taste test after adding milk)

Wash and cut fruits into one inch cubes, removing all seeds and cores (skins may be left on all fruits other than orange). Place into glass bowl and add lime juice and sugar. Cover with milk and mix thoroughly. Chill in refrigerator at least 5 hours. Serve cold.

Cheesy Veggie Breakfast Strata

- Posted in Casserole

This simple casserole is a delicious and healthy way to start your day. Prepare the night before and put in the oven in the morning for a complete breakfast that is also quick for busy families. Makes 6 servings.
1½ cups Longmont Dairy Farm milk
½ cup Parmesan cheese, grated
½ cup Tillamook shredded cheddar cheese
4 large eggs
1½ tablespoons butter
½ small yellow onion, chopped
1 small zucchini, chopped
5 medium button mushrooms, chopped
½ loaf (5 cups) French Begette, cubed
Prepare all ingredients according to specifications above. Using a large skillet, sauté chopped onions in butter over medium heat until translucent, about 3 minutes. Add chopped mushrooms and zucchini stirring occasionally, about 10 minutes. Remove from heat.
Mix cooked vegetables with Parmesan cheese, Tillamook shredded cheddar cheese and bread cubes.
Pour mixture into a medium casserole baking dish and set aside. Using a large mixing bowl, whisk eggs with milk until fluffy. Pour evenly over ingredients in casserole dish and cover with foil. Place in refrigerator and chill overnight.
When ready to bake, remove from refrigerator and keep dish covered. Preheat oven to 350 degrees F and bake for 45 minutes. Remove foil cover and bake an additional 15 minutes or until top is golden brown. Allow strata to cool for 15 minutes before serving.

Labor Day Picnic Potato Salad

- Posted in Casserole, Side Dish

Tart and refreshing. Carries well to picnics without eggs and celery, and is fast to make.
Serves 4, but easy to double.

5 Red potatoes – medium to large size
2 slices bacon, cooked crisp and chopped to small bits
1/3 cup sour cream or plain Noosa yoghurt
1/3 cup mayonnaise
1/4 cup green onions-chopped
1 Tbsp. chopped chives
Salt and pepper to taste.
Optional: top with shredded cheese

Scrub potatoes, cut in half and sliced to ¼” medallions. Cover with water in a medium sauce pan and bring to a boil. Boil gently for about 15 minutes, until a fork just pierces the slice. Drain and rinse with cold water. Mix the sour cream with mayonnaise. Layer 1/3rd of the potatoes in a bowl. Sprinkle with 1/3 of the bacon, chives and green onions. Salt and pepper lightly. Top with 1/3rd of the dressing. Mix gently. Repeat layering until all ingredients are gently mixed. Chill and serve.

Longmont Dairy Farm
September 2014

Fruity Milk Pops

- Posted in Dessert, Drinks, Frozen Treats

Looking for a fun and unique snack? Trade out your classic ice pop for this healthy recipe using LDF milk and fresh local fruits.

1 cup strawberries
3 cups Longmont Dairy milk
1 tablespoon granulated sugar

Place strawberries in blender and purée until smooth. Add milk and sugar to strawberry mix, and blend. Pour mixture into ice pop molds and place in freezer overnight or until frozen. Makes 8 milk pops.

Variation: Substitute 1 cup LDF half and half for 1 cup LDF milk for a thicker treat. Try with your favorite fruits.