Very Berry Pudding Milk Shake

- Posted in Dessert, Drinks, Frozen Treats

Change up the routine and add excitement back into your next glass of milk with this deliciously healthy drink recipe that you and your family will be sure to love. It’s fast and easy to prepare as a snack or dessert. Serves 4.

1¼ cups raspberries, strawberries or your favorite fruit
3½ cups Longmont Dairy milk
1 pkg. vanilla instant pudding (4 serving size)

Pulse berries for 10 seconds in a blender with lid on. Add milk and vanilla pudding mix. Blend for about a minute. Serve immediately.

Variation: Try it with our chocolate milk and cherries (pitted) for an irresistibly tasty treat with a chocolate twist.

Lemon Cream Ice Cream

- Posted in Dessert, Frozen Treats

Makes about 10 servings / 1 ½ quarts
Start the night before.

2 cups Longmont Dairy whipping cream
1 cup Longmont Dairy half-and-half
1 cup sugar
2 Tbsp. grated lemon zest
5 egg yolks
1/2 cup fresh lemon juice

Mix the creams, sugar and lemon zest in a 2 quart sauce pan. Bring to a simmer over low heat, stirring frequently until sugar is dissolved. Remove from heat and cover for 10 minutes.

Uncover pan and Bring back to a simmer. Beat egg yolks in a large bowl and very slowly add 1 cup of the hot cream mixture a few tablespoons at a time into the egg yolks, mixing constantly.
Add the yolks and cream mixture back into the saucepan. Cook on low, stirring constantly, until the mixture coats the back of a spoon (8-10 minutes). Transfer to a bowl, Cover and refrigerate overnight.

When ready To freeze, strain the cream mixture. Stir the lemon juice into the cold cream mixture. Freeze in a 4-5 quart ice cream maker following the manufacturer’s instructions. Transfer to a freezer container and freeze for 2 to 4 hours to improve the flavors, or serve immediately.

Adapted from Allrecipes.com

Chocolate Milk Ice Cream

- Posted in Dessert, Frozen Treats

Our Longmont Dairy Chocolate Milk tastes like dessert, so it’s a natural to turn it into dessert. And our Chocolate milk makes this recipe a little easier. Makes 4-6 servings / 1 quart plus of ice cream

Suggestions:  Prepare and chill the mixture the night before needed. This recipe is not as sweet as typical, store bought ice cream. You can add up to a half cup more sugar (to taste) before adding the eggs.

3 cups Longmont Dairy Chocolate Milk
Optional sugar up to ½ cup (taste test before adding eggs)
3 large eggs
1 cup Longmont Dairy Whipping Cream
1 tsp. vanilla (or try almond or peppermint flavoring instead)

In a 2 quart sauce pan, add 3 cups chocolate milk. Adjust sugar, if desired., and check taste.

Separate whites from yolks of 3 eggs. Save whites, covered, to add to scrambled eggs. In a small bowl, Whisk the 3 egg yolks until blended. Add to chocolate milk in sauce pan and mix.

Bring milk mixture to just a boil over medium heat, stirring frequently to avoid burning. Remove immediately, and Chill in refrigerator for 2-3 hours.

After chilled, pour through strainer (to removed layer on top), add 1 cup cream and 1 tsp. vanilla, mix and keep chilled. Prepare your ice cream maker based on the manufacturer’s instructions, add mixture and churn.

For 1 quart it takes from 20 to 30 minutes to make ice cream.
Best if served immediately. Remember to let the kids lick the paddle.

Mother’s Day French Toast

- Posted in Breakfast

6 slices bread (thick bread is best)
2 eggs
⅔ cup of Longmont Dairy milk
½ teaspoon cinnamon
¼ teaspoon nutmeg (ground)
1 teaspoon vanilla extract
A pinch of salt
Fresh fruit for topping (blueberries, strawberries, bananas) washed, drained and sliced
Butter and maple syrup

Beat the eggs until mixed. Add the milk, desired spices, salt and vanilla.

Heat a lightly oiled griddle or skillet on medium heat.

Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot topped, as desired, with butter, fruit and syrup.

Adapted from Allrecipes.com
Mooo News, May 2014

Easter Breakfast Casserole

- Posted in Breakfast, Casserole

1 pound bacon
¼ cup diced onion
¼ cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups Longmont Dairy milk
1 (16 ounce) package frozen hash brown potatoes, thawed

Preheat oven to 350 degrees F. Lightly grease a 7×11 inch casserole dish.
Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel‑lined plate. Crumble.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set. Makes 12 servings.

Adapted from allrecipes.com
Mooo News, April 2014

Creamy New Potatoes

- Posted in Baked Goods, Casserole, Side Dish

8 to 10 new potatoes, boiled
2 T. butter
2 T. flour
1 cup milk
1 cup half and half
1 t. salt
¼ t. pepper
2 T. minced parsley
1/8 t. paprika

Peel and dice cooked potatoes.  Add flour to melted butter and blend until smooth.  Return to heat and add milk and half and half, stirring constantly until thickened. Season with salt and pepper. Add potatoes and parsley and heat through.  Garnish with paprika.

Serves 4 to 6

Susan Boyd
Mooo News, March 2014

Katrina’s Chicken Pot Pie

- Posted in Baked Goods, Casserole, Main Dish, Meat

3– medium potatoes peeled and cut into 1” cubes
1 tsp. chicken bouillon granules
1 ½ cups Longmont Dairy whipping cream
1/8 tsp. of each of Turmeric, garlic powder, onion powder, poultry seasoning, black pepper
A pinch salt
1 ½ – 2 cups roasted, shredded chicken
1 ½ cups vegetables chopped to 1 inch (Green beans, corn and carrots are great.)
½ cup shredded Sharp Tillamook cheese
Pie dough for shell and lining of 9” pie pan prepared (see directions below)

Partially cook potatoes and vegetables, with 2 Tbs. water, in microwave. Mix potatoes and vegetables, bouillon, spices and cream together. Pour ¾ of cream mixture into pie shell. Layer on all the shredded chicken. Add the remaining cream mixture. Sprinkle with the shredded cheese. Top with the 2nd pie crust. Flute the edges and cut and vent holes in the top. Brush with egg whites if desired.

Bake at 375° F. for 25-30 minute. Serve immediately.

Mooo News, February 2014

Pie Crust Recipe

2 ½ cups all-purpose flour
A pinch of salt
1 tsp. sugar
2 sticks Country Cream salted butter
(If using unsalted butter, increase salt to ¼ tsp.)

Cut the chilled sticks of butter into pieces and set aside. Mix 2 ½ cups all-purpose flour, salt and sugar in bowl. Using your food processor on a pulse to mix setting, mix the butter and flour

Onion Yogurt Dip

- Posted in Miscellaneous, Side Dish

1 med. sweet onion, chopped
1 med. red onion, chopped
1/2 Tbs. salted butter
1 Tbs. olive oil
2 cups plain Noosa yoghurt
1 tsp. salt
2 tsp. brown sugar
1 tsp. black pepper
1/4 tsp. garlic powder

In a large heavy skillet, melt butter and olive oil and butter and melt. Add chopped onions. Add 1/4 tsp, salt. Stir. Cover the pan, simmer 40 mins. Stir frequently. Add 1 tsp. brown sugar, stir. Simmer 5 mins. When caramelized, off heat. Stir in 1 Tbs. brown sugar. Let cool. Mix yoghurt and onions in a bowl. Add salt, pepper and garlic powder. Chill in the refrigerator for 2-3 hours to let flavors mellow. You can even make it the day before your party.

Great with veggie sticks or potato chips.

Rolled Eggnog Cookies

- Posted in Baked Goods, Dessert

These yummy cookies will fill your kitchen with the aroma of the holidays and are fun for kids to help make. Makes two dozen cookies.

1 cup sugar
2 cups flour
¾ teaspoon baking powder
¼ teaspoon nutmeg
Pinch of salt

Combine the ingredients listed above in a food processor and pulse together. Add ⅔ cup unsalted butter to processor and pulse mixture until the dough forms small pea-sized pieces. Remove from processor to a medium sized bowl.

Make a well in the center of the flour mixture.
In a small bowl, mix together:
1 egg and
¼ cup Longmont Dairy Classic Eggnog
Pour it all at once into the flour. Stir until the flour is just moist.
Cover with plastic wrap and chill for 2-3 hours.

½ cup finely crushed hard candy (butterscotch or rum works well)

Line a cookie sheet with parchment paper or foil.
Flour a surface (pastry board, counter) and rolling pin to roll out the dough.
Roll dough ¼ inch thick (You can use ¼” thick sticks placed under each side of the rolling pin to help roll the dough to the correct thickness). Flour a 2½ inch cookie cutter or glass to use as a cutter. Cut cookies, placing them about ¾ of an inch apart on the cookie sheet. Cut out a small circle from the middle of each cookie (a cap from a highlighter works well when floured). Fill the center with the crushed candy.

Bake the cookies for 6 to 8 minutes at 375° until the edges appear lightly browned. Remove from oven. Remove foil from the cookie sheet to protect counter and allow the cookies to cool for 10 minutes.

While cookies are baking, mix in a medium sized bowl:
3 cups sifted powdered sugar
¼ teaspoon rum extract
2 tablespoons Eggnog (add more, if needed, to allow the icing to drizzle.)

When cookies have cooled for about 10 minutes, drizzle with the glaze. When cookies are completely cooled, they can be stored between waxed paper in a sealed container. Store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months. Thaw cookies; drizzle.
(For a time saver, you can also use this technique with our Roll-Out Cut-Out Cookie Dough by Mary’s Mountain Cookies.)

Adapted from tom Biggest Book of Cookies
Mooo News, November 2013