A Boyd family favorite, and comfort food for chilly weather.
1 lb. chicken breast halves, skinned, boned and cubed
1 cup frozen green peas
1 cup sliced carrots
⅓ cup Country Cream Butter
⅓ cup chopped onion
⅓ cup flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1¾ cup chicken broth
⅔ cup Longmont Dairy Milk
2 (9 inch) unbaked pie crusts, or make your own crust by doubling the recipe at https://mooorecipes.com/no-fail-unbaked-pie-crust/
Prepare the pie crusts to receive chicken mixture. Preheat oven to 425° and place aluminum foil below cooking rack to catch spills.
In a large saucepan combine chicken, peas, and carrots. Cover with water and boil for 15 minutes. Drain and set aside in a holding bowl. In the saucepan, melt the butter and add the onions, cooking until soft. Quickly stir in the flour. Add the salt, pepper and celery seed. Slowly stir in the chicken broth and milk. Simmer over medium low heat until it thickens. Remove from heat and set aside.
Place the chicken/vegetable mixture in the bottom of the pie crust. Pour the hot sauce over the top. Cover with second top crust. Seal by pinching the crust edges all the way around. Cut off excess dough. With a knife, make several slits in the top crust to allow moisture to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Adapted from Allrecipes.com
Mooo News October 2018
1 cup sugar
½ cup softened Country Cream butter
1 Eggland’s Best egg
½ teaspoon vanilla extract
½ teaspoon each of ground cinnamon, ginger, cardamom, cloves
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoons salt
⅔ cup LDF milk
6 tablespoons Country Cream butter
3 cups powdered sugar
1 tablespoon vanilla extract
3-4 tablespoons LDF milk.
Preheat over to 350° F. (Adjust for altitude based on your local elevation.)
Cake: Prepare 12 cup muffin pan by lining with paper cups. Cream sugar and butter until fluffy. Add egg and vanilla and beat. In a small bowl, combine the spices. In a separate bowl combine the flour, baking powder, salt, and 1 ½ teaspoons of the spice mixture (reserving the remainder for the frosting). Add small parts (about ⅓) of the flour mixture to the creamed butter, alternating with the milk. Mix well after each addition. Fill muffin cups about ⅔ full with batter. Bake for about 25 minutes. Inserted toothpick should come out clean. Cool completely before frosting.
Frosting: Beat butter until fluffy. Beat in powdered sugar, remaining spices, and vanilla. Beat in milk. (Add more milk to bring to consistency desired.) Frost cooled cupcakes. Sprinkle tops with a little cinnamon.
Adapted from Bakeshop Favorites
Mooo News September 2018
2 ½ pounds fresh Palisade Peaches (peeled and pitted)
1 cup all-purpose flour
1 cup sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
Preheat oven to 375° F.
Butter an 8-inch square baking dish. Slice peaches and place into the dish. Sift together the flour, sugar, salt, and cinnamon in a bowl. Using a pastry blender, cut butter into flour mixture until it looks like coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake for 45 to 50 minutes until the topping is golden brown and peaches are tender.
Serve warm with milk, whipped cream, or vanilla ice cream.
The Schwartz Family Farm Tradition is to have Grandma’s ice cream every evening – even if you have only a very small scoop – while you discuss the blessings and the hard things of the day. Makes 1 gallon.
2 quarts (8 cups) LDF Milk
2 cups LDF Whipping Cream
2 Egg-Land’s Best eggs
2 tablespoons flour
1 tablespoon vanilla
1⅔ cups sugar
½ teaspoon salt
Mix the sugar and flour well in the top of a double boiler pan. Gradually add 1½ cups of the milk (reserving remaining milk) and stir well to mix. In a separate bowl, beat eggs, then add to the milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon. Prevent from boiling. Thicken until it is a thin custard consistency. Remove from heat and let it cool.
When egg mixture is cool, add the vanilla, whipping cream and mix. Pour into ice cream maker canister and then add the remaining milk filling up to 3 inches from the top of the container. Freeze according to manufacturer’s instructions. Serve, and as you enjoy it, share the blessings and challenges of the day around the table.
Start the night before with this formula:
4 parts rolled grain (typically rolled oats, but you can get creative with mixing ancient grains such as quinoa, millet or amaranth, or wheat, rye and barley. (Be sure they are hulled.)
1 part nuts or seeds (your choice)
1 part dried fruit chopped into small pieces.
4 parts liquid (apple juice or milk)
Optional fresh fruit (chopped) and yogurt of your choice.
Soak grains in liquid overnight in refrigerator. In the morning add the nuts, dried fruits and fresh fruit. Top with yogurt and a little honey and serve.
Plan-ahead breakfast idea. No cooking – but start the night before. Makes breakfast taste like dessert. Serves about 4.
2 cups rolled oats
2 cups Longmont Dairy Milk or Talbott’s Apple Juice
1 cup dried raisins or dried cranberries, chopped
½ cup sliced almonds
Noosa Yoghurt (flavor of your choice)
Optional fresh fruit like cut apples, peaches or grapes
Soak the rolled oats, in the milk or apple juice over-night, in the refrigerator. Add the remaining ingredients in the morning, top with yogurt and sliced fresh fruit, and serve.
Start with a glass of OJ to boost your energy.
Per 1 serving:
1 slice Whole Wheat Honey, or Country White bread
1 Egg-land’s Best Egg
1 Tablespoon or more of Country Cream Butter
Salt, pepper and optional grated cheese.
Cut a hole out of the center of each slice of bread, using a biscuit cutter or glass. Reserve the removed piece.
Heat skillet to medium low and melt the butter. Toast the bread and hole on one side until brown. Add a little butter. Flip both the toast and the hole. Crack the egg into the hole in the bread.
Cook the egg for about a minute, or until the egg sets. Flip the egg and toast over and move to soak up the butter. Flip the bread hole. When bread is toasted and egg yolk has set to your preference, serve with the toasted hole. Salt and pepper. Optional: sprinkle with grated cheese.
Serves 4 (Kids can help!)
½ cup granulated sugar 1 ½ cup of LDF 2% Milk
2 tablespoons ground cinnamon 1 tablespoon vanilla extract
2 tablespoons cream cheese, softened kosher salt
¼ cup powdered sugar 1 tablespoon butter
1 tablespoon LDF 2% milk 8 slices of white bread
6 Egg-Land’s Best Eggs
Mix granulated sugar with cinnamon in a shallow dish and save for later.
In a small bowl, mix together cream cheese, powdered sugar, and tablespoon of milk until smooth.
Whisk the eggs, milk, vanilla, and a pinch of salt together in a shallow dish. Using a medium, nonstick skillet, melt butter over medium heat. Soak each slice of bread in egg mixture and place in the hot skillet. Cook each side until golden brown.
When done, remove bread and immediately toss in the cinnamon-sugar, then plate. Top the French Toast with a drizzle of the cream cheese glaze, serve, and enjoy!
Kids can help make this delicious, creamy pie.
1 ½ cups graham cracker crumbs
¼ cup melted butter
¼ cup milk
1 cup LDF Whipping Cream
2 cups Blackberry Noosa Yoghurt (or flavor of your choice)
1 teaspoon granulated gelatin
1 cup fresh Blackberries, washed
Mix graham cracker crumbs with melted butter and press down into the bottom of an 8-inch springform cake pan, or a 9-inch pie pan. Place in refrigerator.
Warm the milk in a small pan, but do not boil. Add the gelatin and dissolve. Remove from heat.
Whip cream, in a medium sized chilled bowl, until peaks form. Fold in the yoghurt completely. Add the dissolved gelatin and milk mixture combining well. Pour the cream and yoghurt mixture on top of the cookie base, smooth the top with a spatula. Refrigerate 5 hours or overnight. Top with fresh fruit or blackberries before serving.
12 jalapeño peppers
8 ounces cream cheese, at room temperature
¼ cup cooked, crumbled bacon
¼ cup Tillamook Shredded Sharp Cheddar Cheese
(about 1 ounce)
½ teaspoon kosher salt
Freshly ground black pepper
Turn on oven broiler and place rack in the middle. Line baking sheet with foil.
Lay one of the jalapeño peppers on a cutting board so that it sits flat without rolling.
Cut in half lengthwise and remove stem. Using a spoon, carefully scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside. Wear plastic gloves to protect your hands.
Mix until smooth, the cream cheese, bacon, cheddar cheese, and salt in a medium bowl, and season with pepper. Transfer the mixture to a resealable plastic bag, cut one bottom corner off to make a ¾-inch-wide opening, and squeeze the mixture into the chilis until just filled. Insert a toothpick widthwise through each chili to secure, if necessary. Place the filled chilis on the prepared baking sheet.
Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven and remove the toothpicks. Let cool for 5 minutes before serving.