Easy Éclair Cake

Have the kids help with this “no-bake” dessert recipe. Must prepare 24 hours ahead of serving.

1 box graham crackers

2 small packages instant French Vanilla pudding

3½ cups LDF milk

8 oz. LDF whipping cream – whipped to stiff peaks and sweetened.


2 squares unsweetened chocolate, melted and cooled

2 teaspoons maple syrup

2 teaspoons butter

1½ cups powdered sugar

3 tablespoons LDF milk

Butter the bottom of a 9 x 13 inch pan. Line with graham crackers. Mix the pudding into the milk. Beat at medium speed for 2 minutes. Fold in the pre-whipped cream. Pour half the mixture over the graham crackers. Place a second layer of graham crackers on top of mixture. Top with remaining pudding mix, then top with a third layer of graham crackers. Refrigerate for 2 hours, then frost.

Frosting: Beat all of the ingredients until smooth. Spread over the cake. Refrigerate for 24 hours.

Bulletproof Coffee

A Keto Favorite
2 cups hot, brewed, Silver Canyon Coffee
2 tbsp. unsalted butter
2 tbsp. coconut oil
2 tbsp. whipping cream
½ tsp. vanilla extract (optional)

Brew hot coffee. Measure into tall container to accommodate mixing with an immersion blender. Add other ingredients and blend for about 45 seconds.
Pour and enjoy.

Healthy Spinach Scrambled Eggs

Keto Friendly
4 large Egg-lands Best eggs
3 tbsp. cream cheese (cut in small cubes)
1 tbsp. Longmont Dairy milk
1 tbsp. Country Cream Butter, or ghee
½ cup spinach leaves, chopped or torn
1 tbsp. chives – minced

Heat skillet with butter or ghee. Whip eggs in a small bowl. Add milk and cream cheese cubes.
Pour mixture into medium-hot skillet. When eggs start to form, add the spinach leaves. Cook until the eggs are no longer runny and the spinach is soft. Serve and top with minced chives.

Mini Caramel Apple Pies


2 c. Mary’s Mountain Roll Out Cut Out Sugar Cookie Dough

Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray and flour. Divide cookie dough into 12 even portions and press into the bottom and up the sides of muffin cups. Bake for 15 minutes then remove from oven.


5 Granny Smith apples (chopped and peeled) ½ tsp. ground cinnamon

1 tbsp. Country Cream Butter ⅛ tsp. salt

2 tbsp. packed brown sugar ⅛ tsp. ground ginger

2 tbsp. white sugar ⅛ tsp. ground nutmeg

1 tsp. lemon juice 6 soft caramels

Melt butter in a large saucepan over medium heat. Add apples, brown sugar, lemon juice, cinnamon, salt, ground ginger and nutmeg and cook, stirring occasionally for 5 minutes.

Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional minutes. Remove from heat. Using a slotted spoon, divide filling evenly between sugar cookie crusts.


⅓ c. pecans⅓ c. flour

⅓ c. packed brown sugar ½ tsp. ground cinnamon

4 tbsp. Country Cream Butter chilled and cut into pieces

While the apples are cooking, add pecans, flour, sugar, and cinnamon and pulse in food processor. Sprinkle cold butter over top and pulse until the mixture resembles a crumble.

Top each pie with 1 tablespoon streusel and push into pie. Top evenly with remaining streusel. Bake an additional 5-7 minutes or until crusts and streusel are golden. Cool completely before removing from muffin tin. When cooled, run a sharp knife along the edge of each pie before gently removing.

Caramel Drizzle (Optional)

10 soft caramels ⅛ tsp. salt

1½ tbsp. Longmont Dairy Whipping Cream

Add caramels, whipping cream, and salt to a medium microwave safe dish. Microwave for 1½ minutes then whisk until smooth. Microwave an additional 30 seconds if needed. Drizzle over pies just before serving.

Creamy Tomato Soup

A fall classic when served with grilled cheese sandwiches. Quick and easy to make. 4 servings.

  • 1 15-oz. container low salt chicken broth
  • 1 28-oz. can concentrated crushed tomatoes
  • 1 cup LDF whipping cream
  • Salt and pepper
  • Fresh basil leaves
  • Shredded Tillamook Cheddar Cheese

Mix broth and tomatoes in a medium saucepan over moderate heat. Bring to a slow boil. Stir in heavy cream and reduce heat to low. Season with a little salt and pepper to taste. Simmer gently for 15 minutes, stirring occasionally. Use an immersion blender to puree soup. Serve and top with basil leaves and shredded Cheddar cheese.

Tailgate Taco Dip

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” 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).
Serve with tortilla chips. Makes 20 servings.

Buffalo Chicken Dip

1 cup Daisy Sour Cream
1 cup Tillamook Cheddar Cheese (shredded and divided)
½ cup crumbled blue cheese (optional)
8 oz. packaged cream cheese (softened)
1 (1.6 ounce) package McCormick® Buffalo Wings Seasoning Mix
1 ½ cups shredded, cooked chicken

Dippers: Carrot sticks, celery sticks, and your favorite dipping chip
Preheat the oven to 350° F. Prepare a lightly greased 9 x 9” casserole dish. Reserve blue cheese and ½ cup shredded cheese. Mix remaining ingredients (except the dippers) in a medium bowl. Spoon into pan. Top with remaining ½ cup Cheddar cheese and top with blue cheese. Bake 20 minutes until heated through.
Serve with a selection of dippers.

Easy Peach Jam

Your kids will have fun learning how to make jam. No canning required.

6 (8-ounce) jars or freezer containers, clean and ready
2 ½ pounds (about 8-9 medium size) ripe peaches
1 ½ cups granulated sugar
3 tablespoons freshly squeezed lemon juice
1 (1.75-ounce) package no-sugar-needed fruit pectin
¾ cup water

Peel the peaches. (You can scald the peaches for 17 seconds in boiling water to make peeling easier.) Remove the pits. Chop into small pieces, then mash in a bowl. Add the lemon juice and sugar to the peaches. In a small saucepan; whisk the pectin and the water together. Bring to a boil and boil for 1 minute. Add the boiled pectin to the peaches and stir. Stir for about 3 minutes until the mixture begins to thicken. Pour the jam into the jars leaving about ½ inch at the top. Close the tops tightly. Let set at room temperature for 24 hours. Freeze or refrigerate. Use thawed jam within a week or two.

Cherry Creek with Mud Bottom Milk Shake

2 large servings

3 cups cherry ice cream
1 to 2 cups Longmont Dairy Chocolate Milk
½ cup hot fudge sauce
1 cup whipped cream (½ cup Longmont Dairy Whipping Cream, whipped)
2 Maraschino cherries

In blender, blend the ice cream and chocolate milk until smooth.
Pour half of the hot fudge sauce into the bottom of two large glasses. Add the milkshake. Top with whipped cream and a cherry.

Berry Trifles in a Jar

This is one of Lyric’s (age 13) favorites. Show off your red, white and blue with this fun cake and berry trifle.

12 wide mouth ½ pint mason jars
1 cup cake flour
½ cup and an additional 1 cup granulated sugar
9 Egg-Lands Best Eggs
1 teaspoon plus a second teaspoon vanilla extract
1 teaspoon cream of tartar
¼ teaspoon salt
3 cups Longmont Dairy Whipping Cream
¼ cup powdered sugar
1 teaspoon vanilla extract
3 cups washed blueberries (drained)
2 cups washed strawberries cut into small cubes
12 additional small washed strawberries for topping garnish
1½ cups washed raspberries (you can substitute peaches during peach season)

To make the cake, line a 9” x 13” cake pan with parchment paper. Put the rack in the middle of your oven and pre-heat it to 350° F. Consider altitude adjustments based on your location. Sift together the flour and ½ cup of the sugar. (Don’t have a sifter? Whisk the flour and sugar together to lighten the flour and mix.) Separate the egg whites into a large bowl and reserve the egg yolks in a small container. With an electric mixer, whip the egg whites, vanilla extract, cream of tartar, and salt until soft peaks form when you lift out the mixer. With a large spatula, gently fold small amounts of the flour into the egg white peaks until just mixed. Fill the cake pan with the cake batter and spread evenly. Bake for about 16 minutes or until a toothpick inserted in the cake comes out clean. Cool the cake until it reaches room temperature. (40-60 minutes.) Freeze the cake for 30 minutes.

To assemble, chill the clean mixer beaters and a large sized mixing bowl. Using the mason jar, cut 24 circles out of the cake pan. Cover with plastic wrap to prevent drying out. Whip 3 cups of whipping cream, with the chilled beaters, until stiff peaks form. (Don’t over-whip because you will make butter.) Add and stir in 1 teaspoon vanilla extract and ¼ cup powdered sugar. Reserve the 12 strawberries for garnish. Fill the bottom of the jars with a layer of blueberries. Add layers of whipped cream, a cake round, whipped cream, strawberries, raspberries, whipped cream, and the second layer of cake rounds. Top with whipped cream and garnish with a small strawberry. Chill in the refrigerator until serving.