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

 

Susan Boyd’s Favorite Quiche

- Posted in Breakfast, Meat

9″ uncooked pie crust (prepare from scratch or purchase a frozen pre-made crust)
12 slices of bacon, cooked and crumbled
1 cup (8 oz.) shredded Tillamook Medium Cheddar Cheese
4 Eggland’s Best eggs
2 cups Longmont Dairy whole milk
1/4 tsp salt
1/8 tsp. cayenne
A pinch of pepper

Preheat oven to 425°. Place bacon & cheese in the crust. Combine eggs, milk, and seasonings together, and mix until well combined. Pour egg and milk mixture over bacon and cheese.

Bake 15 minutes, reduce heat to 300° and bake 30 minutes more until knife, inserted 1 inch from edge, comes out clean. Let stand 10 minutes. Can be refrigerated and served cold. Enjoy!

Recipe by Susan Boyd
MOOO News, March 2013

Spicy Chicken Penne

- Posted in Main Dish, Meat

3 slices bacon
2 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped and seeded
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded LDF Pepper Jack Cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, thinly sliced

Over medium heat, cook bacon until semi-crisp, reserving drippings. Drain bacon on paper towels and crumble when cool. Sauté sliced chicken in bacon drippings just until no longer pink. Remove from pan and set aside.

In the same skillet, add the butter and cook onion, peppers, and garlic until just tender. Stir in the flour and cook for 1 minute. Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.

Stir in LDF Pepper Jack cheese and sour cream; then, add the chicken and crumbled bacon to the sauce. Reheat, stirring to melt cheese, but do not allow the sauce to boil, to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk. Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

From Recipe Zaar
Mooo News, April 2009

Pop Up Pancake

- Posted in Breakfast, Kids Recipes

This pancake serves 2 or 3 people.

First get permission and help in using the oven. Turn the oven on to 400 degrees so it will warm up.

Get out the stuff:
A pie pan
A medium sized bowl.
2 Tablespoons of butter or stick margarine
2 Eggs
1/2 Cup Milk
1/2 Cup Flour

Put the 2 tablespoons of butter in the pie pan and stick it in the warm oven so the butter will melt.

Crack the 2 eggs into a medium sized bowl. Stir the eggs fast with a wire whisk.

Add the milk and stir a little more.

Add the flour and mix it in, but don’t stir too much. Mix it until it is smooth.

Using hot pads, carefully take the melted butter in the pie pan out of the oven. Slowly add the pancake mixture to the pan, on top of the butter.

Put the pan back in the oven and bake it for 25 to 30 minutes.

When it’s done it looks like a giant, puffy mountain; but when you take it out of the oven, it shrinks!

Use hot pads to take it out of the oven and serve it right away. You can put powdered sugar, fruit, or syrup on top.

Purple Cow

- Posted in Drinks, Kids Recipes

Have you ever seen one?

One tall glass
3/4 Cup Milk
1 1/2 Tablespoon frozen, concentrated grape juice
1/4 Cup vanilla yogurt

Measure the milk, frozen grape juice and yogurt into a container with a tight lid.

Hold onto the container and lid firmly and shake like crazy until everything is mixed and foamy.

Pour it into the tall glass.

Get a purple milk mustache! Enjoy!