1 small pear, cored and cut into one inch cubes
2 Tbsp. cinnamon
8 oz. Noosa Plain Yoghurt
1 cup Bhakti Chai Concentrate
½ cup instant oats, uncooked
8 ice cubes
Combine all ingredients and blend on high for one minute and serve immediately. Makes 2 servings.
Recipe adapted from bhaktichai.com
Mooo News, January 2015
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
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 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
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
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
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/
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
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
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