Risalamande (Danish Rice Pudding)

This creamy rice pudding is sure to become a beautiful and scrumptious addition to your festive holiday table. Makes 6 servings.

½ c Arborio rice
¾ c almonds chopped
¼ c water
1 almond whole
2 c Longmont Dairy milk
1 c Longmont Dairy whipping cream
1 tsp vanilla extract
1 tbsp sugar
2 tbsp powdered sugar
¼ tsp salt

For the cherry sauce:
15 oz frozen cherries
2 tsp cornstarch
3 tbsp sugar
2 tsp lemon juice
½ c water

In a medium saucepan combine rice and water, and put on medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt.

Reduce the heat to medium-low and, stirring occasionally, cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from heat, stir in chopped almonds and cool completely.
In a large bowl, combine whipping cream and powdered sugar. Using an electric mixer, beat the whipping cream on medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.

For the cherry sauce

In a small sauce pan combine frozen cherries, sugar and water. In a separate small bowl dissolve corn starch in lemon juice. When cherries start to boil, add corn starch mixture and cook until the sauce slightly thickens, about 3-5 minutes. If you wish to thicken your cherry sauce even more, dissolve additional ½ teaspoon of corn starch in ½ teaspoon of cherry sauce and add it back into the pot with the sauce.

Place a whole almond in one of the serving glasses. (Whoever finds the nut can expect 12 months of good fortune). Spoon a few tablespoons of Risalamande into each serving glass and drizzle with cherry sauce.

Sugar-Free Oatmeal Cups

A convenient, delicious breakfast treat for a busy morning. Makes 12 cups.

5 c. water
2 c. regular rolled oats
1 Tbsp. Country Cream butter
1 tsp. cinnamon
½ c. dried fruit, chopped
1 c. fresh or frozen berries, cut to blueberry size
½ c. chopped nuts
Longmont Dairy Milk or Pro‑to‑Go (optional topping)

Bring water to a boil and add oats. Cook 5 minutes. Remove from stove and add butter and cinnamon. Cover until warm. Add dried fruit, stir, cover and cool.

Grease twelve 2½-inch muffin cups. Fill each cup with about a half cup of oatmeal. Top with berries and nuts. Press in gently.

Cover and freeze for at least six hours. Remove cups from muffin tin and store in a freezer container. Freeze until needed.

To serve, place in a bowl and microwave for about 2 minutes until heated. Top with milk, Pro-to-Go, or yogurt.

Cinnamon Rum Eggnog

Fill a large glass with three ounces spiced rum and eight ounces Cinnamon Eggnog (or add two teaspoons cinnamon to Classic Eggnog). Stir to combine and divide between serving glasses. Garnish with whipped cream and cinnamon if desired.

Mocha Latte Cold Brew Martini

Swirl two martini glasses, from the bottom up, with chocolate sauce. In a cocktail shaker, add one cup Mocha Latte Cold Brew and two ounces vanilla vodka. Add ice and shake until cold. Pour into glasses. Can also be served over ice in regular glasses.

Autumn Ice Cream Sandwiches

Here is an easy way to use seasonal cookie dough to enjoy the fantastic flavors of Fall. With a few cute decorations they also make fun Halloween treats for kids of all ages. Makes 12 ice cream sandwiches.

1 3-pound tub Mary’s Mountain Pumpkin Chocolate Chip Cookie Dough
½ gallon vanilla ice cream (or experiment with other flavors!)
2-3 c. mini chocolate chips or Halloween Candy Eyeballs (optional)

Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Scoop 2 tablespoons cookie dough, placing about 2 inches apart, onto prepared cookie sheet. Bake 10-12 minutes, or until slightly golden and just set on the top. You should end up with 48 baked individual cookies.

Allow baked cookies to cool on the baking sheet for 2-3 minutes then transfer to a baking rack to cool completely.

Once cooled completely, flip cookies upside down so bottom is facing up. Scoop ½ cup of the ice cream on top of one cookie. Place another cookie bottom-down on top of the scoop of ice cream and press down gently to make a sandwich.If desired, cover exposed ice cream with mini chocolate chips or Halloween Candy eyes. Repeat with all baked cookies.

Make ahead tip: wrap each ice cream sandwich individually in foil and place in the freezer for up to 3 months.

Apple Cider Muffins

These muffins are great energy bites and can be frozen for a quick snack on-the-go. Makes 8 muffins.

¼ c. Country Cream butter at room temperature
1 ⅔ c. flour
2 tsp. baking powder
¼ c. butter-flavored shortening
1 tsp. cinnamon
⅔ c. white sugar
½ tsp. salt
1 c. Talbott’s apple cider
2 Egg-Land’s Best eggs
⅛ tsp. ground nutmeg
2 apples – peeled, cored, and diced small

Preheat oven to 350° F. Grease 8 muffin cups, or line with paper liners.
Cream butter, shortening, and sugar with an electric mixer at medium-high speed. Add eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as necessary.
Whisk flour, baking powder, cinnamon, salt, and nutmeg together in a separate bowl. Turning the mixer to low, alternate adding the flour mixture and cider, starting with flour and ending with cider. Mix well, then stir in apples.

Spoon batter into prepared muffin cups, using about 2 generous tablespoons for each.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool before serving.

Ripe Peach Pavlova


4 egg whites, room temperature
¼ c. granulated sugar
¾ c. packed light-brown sugar
1 tsp. distilled white vinegar
Pinch of kosher salt
1 tsp. pure vanilla extract

Preheat oven to 300° F. Line a baking sheet with parchment paper. Use a cake pan as a guide to trace an 8” circle on it. Turn marked side down.

Place egg whites, brown sugar, and salt in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add granulated sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.

Secure marked parchment paper to baking sheet with a bit of meringue under each corner. Spread remaining meringue onto marked 8” circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment paper and cool completely on rack.

Poached Peaches

1 c. granulated sugar
1 tsp. pure vanilla paste or extract
¼ c. fresh lemon juice
3 peaches (1 pound), halved

Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2¼ cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved. Remove peach pits and add (cut-sides up), covering with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes.

Transfer peaches to a plate with a slotted spoon. When cool enough to handle, peel, and discard skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.


1 c. heavy cream
1 Tbsp. granulated sugar

In a bowl, beat heavy cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter. Spoon whipped cream on top, spreading to edges; then add peaches, cut- sides down. Drizzle with syrup, slice into wedges, and serve immediately.

Sheet Pan Vegetables & Sausage

This simple all-in-one meal is roasted in the oven, but would work on the backyard barbecue just as well! Makes 5 to 6 servings.

4 cloves garlic, thinly sliced
2 tsp. sea salt
1 tsp. ground black pepper
1 tsp. paprika
5 Tbsp. olive oil, divided
1½ lbs. baby potatoes, washed and cut in half lengthwise
9½ oz. baby bell peppers, about 14, seeded and cut in half lengthwise
1 red onion, cut into thick wedges and separated
½ head of green cabbage, cut into intact wedges
2½ lbs. mild Italian sausage or Charcutnuvo Sausage (either Dale’s Pale Ale Beer Bratwurst or Pork Jalapeño Cheddar Bratwurst)
1 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 c. chopped parsley

Combine garlic, salt, pepper, paprika, and 2 tablespoons olive oil. Toss with potatoes, peppers, onion, and cabbage in a large bowl until the vegetables are coated. Score sausages, being careful not to cut all the way through.

Spread the vegetables on a large sheet pan, then, if using uncooked sausage, add them to the vegetables. Place in center of oven and roast at 450° F for 20 minutes. Turn sausages over and roast 10 minutes more. If using fully-cooked sausages, roast with the vegetables for only the final 10 minutes.

To prepare vinaigrette, whisk the mustard, remaining 3 tablespoons of olive oil, and lemon juice together. After roasting, drizzle the sausages and vegetables with the vinaigrette and sprinkle parsley on top.

Father’s Day Pizza Faces

Get the kids involved with creating their own Pizza Faces for Dad! This recipe is as simple as creating a masterpiece with the ingredients they like best.

Bagels (or English muffins, pita bread, or any toasted bread)
Tomato paste or pizza sauce
Sliced tomatoes
Shredded carrot
Sliced bell pepper
Pineapple pieces
Sliced ham
Black olives, sliced and pitted
Grated Tillamook mozzerella cheese

Preheat the oven to 350° F.

Spread the bagels with tomato paste or pizza sauce, add some mozzerella cheese, then choose the best ingredients to help create the pizza faces. Salami works great for ears, while sliced olives are perfect for eyes.
Once you’ve made your pizza faces, put them in the oven at 350° F for about 10 minutes, or until you see the cheese starting to brown.

Once cooled, enjoy them with Dad. You can also make them the night before a work day so they’re ready to pack in the following day’s lunch!

Gary’s Garden Caprese Salad

Perfect for Mother’s Day. There are two versions, and you can grow the tomatoes and basil in your garden. Make your own mozzarella from Gary’s recipe for a truly homemade dish!

Appetizer Size:
Place a circular slice of mozzarella, top with one large round slice of a tomato, then cover with a few basil leaves. Drizzle balsamic vinegar over the caprese salad.

Bite Size:
Place a bite size piece of mozzarella at the bottom of a toothpick, then one basil leaf, then one cherry tomato at the top. Include as many of these bite size pieces as you like. Drizzle balsamic vinegar all over the bottom of the plate for dipping.