Potato Cheese Soup

- Posted in Soup

by Craig Stottlemyer

Makes 15 cups of soup

Ingredients:

  • 4 ½ cups water
  • 2 teaspoons salt
  • 1 sweet onion
  • ½ bulb garlic
  • 1/3 of one bunch of celery (leaves are OK!)
  • black pepper (to taste)
  • 5 lbs potatoes
  • 4 oz cream cheese
  • ½ lb Colby Jack cheese
  • 2 cups half and half

Directions:
Start the water boiling and cover with lid. Add in diced up onions, minced garlic, chopped up celery (you can add more or less celery depending on personal preference), salt, and pepper (the order you add these ingredients doesn’t really matter). After each ingredient is added be sure to recover your pot.

Once all the previous ingredients have been added chop the potatoes into about 3/4 inch cubes (doesn’t need to be exact) and add to pot, one potato at a time. It is vital to add only one potato at a time as the first ones added will disintegrate and the last ones added will be left as soft chunks. Stir the pot as you add each potato, making sure to recover the pot after each addition.

Once all the potatoes are in reduce heat and simmer until dangerous, like a bubbling mud pit in Yellowstone. It will take approximately 20 minutes after the last potato is added to reach this state. Once it does reach this state turn off your heat.

Slice your cream cheese into thin slices and add each slice one at a time, stirring well to ensure each slice is melted into the rest of the soup. Once all the cream cheese is added slowly mix in your Colby Jack cheese a bit at a time to ensure it blends properly with the soup. You can either grate the cheese, or slice it thinly using a knife or cheese slicer. You may need to turn on the fire a bit during this process to ensure the cheese is completely mixed in with the rest of the soup.

Once all the cheese is properly mixed in slowly mix in your half and half. If you don’t add the half and half last you will most likely have problems getting your cheese to mix properly with the rest of the soup. Once the half and half is added your soup is done and ready to eat.

Stottlemyers

Craig Stottlemyer developed and used to make his potato soup for the family. After Craig survived a major accident last year, daughter Beth has taken over the family tradition. The Stottlemyer family agrees that they have much to be thankful for this Thanksgiving.

Contributed by Craig Stottlemyer, Mooo News, Novemeber 2013

Spiced Apple Drops

- Posted in Baked Goods, Dessert

½ cup butter, softened
⅔ cup granulated sugar
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 egg
¼ cup apple juice or apple cider
2 cups all-purpose flour
1 cup finely chopped peeled apple
1 cup chopped walnuts
1 recipe Apple Frosting

Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and apple juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, chopped apple, and walnuts with a wooden spoon.

Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Frost with Apple Frosting; let frosting dry.

Apple Frosting: In a large mixing bowl, beat 4 cups sifted powdered sugar, ¼ cup softened butter, 1 teaspoon vanilla, and enough apple juice (3 to 4 tablespoons) with an electric mixer to make a smooth, spreadable frosting.

From Biggest Book of Cookies

Strawberry Shake

Strawberry Cheesecake Milkshake

- Posted in Dessert, Drinks

Ingredients

  • 3 cups vanilla ice cream
  • 6 ounces cream cheese
  • 1 cup Lonmgont Dairy milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 pound frozen strawberries (not in syrup)

Preparation

In two batches if necessary, blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, 1 to 2 minutes.

From www.epicurious.com
Mooo News, August 2013

Basic Gelato

- Posted in Breakfast, Frozen Treats

4 servings
2 cups LDF Milk
1 cup LDF cream
4 egg yolks
½ cup sugar

Warm milk and cream in a sauce pan until foal forms around the edges. Remove from heat.

In large bowl, beat egg yolks and sugar until frothy. Slowly pour the warm milk into the egg yolks, whisking constantly. Return mixture to sauce pan. Cook on medium heat, stirring constantly until the mixture gels slightly and covers the back of the spoon. Remove from heat if small egg lumps form.

Pour mixture through a sieve into a bowl. Add your favorite flavors: vanilla, shaved chocolate, peanut butter and jelly, pureed or chopped berries. Be creative. Cover and chill for 4 hours.

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Place in air-tight container and freeze until firm.

Adapted from www.foodnetwork.com
MoooNews, July 2013

Eggnog Ice Cream

- Posted in Dessert

4 Eggs separated
1 cup Longmont Dairy cream
½ cup sugar
1 tsp. freshly grated nutmeg or 1½ tsp. dried nutmeg
1 cups whole Longmont Dairy milk
2 Tbsp. bourbon, scotch or rum extract

Separate egg whites from yolks, and save for scrambled eggs. Mix egg yolks and sugar until the sugar is dissolved.

In a sauce pan, combine milk and cream and, while stirring, bring just to a boil. Remove from heat and cool slightly. Add a small amount of hot milk to the eggs and sugar, stirring constantly. Continue to add milk gradually, stirring in between. Return milk and egg mixture to the pot and place over medium heat, stirring until it reaches 160° F. Remove from heat and stir in bourbon and nutmeg. Cool in refrigerator until it reaches 40° F (4-6 hours).

Process in an ice cream maker according to manufacturer’s instructions. Place in a sealable container and freeze for 2 to 4 hours for traditional ice cream.

Adapted from www.foodnetwork.com
MoooNews, July 2013

Easy Raspberry Lemonade Sherbet

- Posted in Dessert, Frozen Treats

3½ cups Longmont Dairy Raspberry Lemonade
½ cup Longmont Dairy Cream
1 tsp. imitation rum (optional)
Prepare your ice cream maker so it is ready to start. Combine chilled lemonade and cream in the bowl of your ice cream maker and immediately insert paddle and start the ice cream maker according to manufacturer’s instructions. (A delay in starting may cause the cream to curdle.) After sherbet is frozen, add imitation rum flavoring. (The alcohol in real rum will delay freezing.) Transfer to a storage container, cover tightly and freeze until ready to serve (about 4 hours is preferred).

Recipe contributed by Molly Burgess
MoooNews, July 2013

Cheeseburgers

- Posted in Main Dish, Meat

(Serves 4)

1 lb. lean ground beef
2 medium cloves garlic, chopped finely or pressed
1 Tbls. finely chopped, fresh basil leaves
2 Tbls. extra virgin olive oil
1½ tsp. sea salt
Ground pepper
Tillamook Sliced Medium Cheddar Cheese
Hamburger buns and condiments

Preheat your outdoor grill to high heat. Mix together the ground beef, garlic, basil, olive oil, salt and pepper. Divide into four parts, make balls and flatten into patties.

Cook the patties for about 5 minutes. Flip patties and add cheddar cheese slices. Cook to desired doneness for 4-5 minutes. (Internal temperature should be 160 degrees F. or more.)  Remove from grill and place onto hamburger buns. Top with home grown tomato slices, lettuce, avocado slices and desired condiments.

Adapted from Allrecipes.com
Mooo News, June 2013

Tres Leches Cake

- Posted in Dessert

5 large eggs
1¼ cups of sugar
1 teaspoon vanilla
1 cup all purpose flour
1½ teaspoons baking powder
⅓ cup milk
12 fluid oz. can of evaporated milk
14 oz. can of sweetened condensed milk
1 pint of heavy whipping cream
butter for greasing pan

Preheat oven to 350 degrees. Separate egg yolks and egg whites into separate bowls.
Beat the egg whites in a small bowl using an electric mixer. Gradually add ¼ cup of the sugar until the mixture begins to firm up. Set to the side.

Beat the egg yolk in an electric mixer with the remaining 1 cup of sugar until the mix is light and fluffy. Stir into the egg yolk mixture the vanilla extract, four, baking powder, and ⅓ cup milk.

Carefully fold the egg white mixture into the egg yolk mixture. Fold it in until it is well mixed but be careful not to overdo it.

Flour/Butter the bottom of a 9 inch round pan. Spring form pans are the best.
Pour the mixture into the pan. Bake the cake for about 25 – 30 minutes. Since ovens vary, check the cake with a cake tester and make sure it comes out clean.

Take the cake out and cool for at least 15 minutes. Run a knife around the edge of the cake to fully loosen it from the pan. Turn the cake onto a deep serving plate. If using a spring form pan you can simply loosen the top and place the cake with the bottom of the pan directly onto your serving dish. Let cool.

In a medium bowl mix the evaporated milk, the sweetened condensed milk, and ¼ cup of the heavy whipping cream.

Using a fork poke holes all over the top of the cake. Very slowly pour the milk mixture over the cake. If it is not absorbing the liquid well, poke more holes into the cake. There will always be liquid left at the bottom so make sure you have a deep serving plate.

Beat the remainder of the heavy whipping cream with an electric mixer until it reaches your desired consistency for spreading onto the cake. Frost the cake. Add slices of fresh fruit topping if desired.

It is acceptable to serve the cake immediately, however, this cake is the most delicious when it is cold and when it has been refrigerated overnight.

From ehow.com/ehow-food/
Mooo News, May 2013

Sour Cream Banana Bread

- Posted in Baked Goods, Breakfast

1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream*
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven to 300º F. Grease four 7″x 3″ inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 tsp. cinnamon. Dust pans lightly with cinnamon and sugar mixture. Cream the butter with three cups sugar in a large bowl. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean.

*Make your own sour cream from LDF cream to make this recipe even more delicious.

From AllRecipes.com
Mooo News, November 2008