1 quart Longmont Dairy Eggnog
2 bottles ( 10 oz. each) ginger ale, chilled
1 can ( 6 oz) frozen concentrated orange juice
Just before serving, combine the Eggnog, ginger ale and orange juice concentrate. Stir well. Continue to stir occasionally as serving.
Great for breakfast, or a holiday party.
For variety, replace mango with juicy, ripe peaches, nectarines, or papaya. For even less calories, use nonfat, plain yogurt instead of vanilla flavored yogurt. Enjoy!
1 ripe mango, peeled, pitted, chopped (about 1 1/4 cups)
3/4 cup chilled nonfat Longmont Dairy milk
1/4 cup vanilla nonfat yogurt
3/4 teaspoon vanilla extract
3 ice cubes
Pinch of salt
Fresh mint sprigs
Combine all ingredients, except milk in blender. Blend until mixture is smooth and creamy. Pour into glasses. Garnish with mint sprigs and serve. Makes 2 servings.
Per Serving calories: 130; fat: 1 g; sodium: 136 mg; cholesterol: 3 mg.
Recipe from Bon Appetite, 8/94
One serving
1/2 cup ice cubes
1/2 cup chilled Longmont Dairy milk, flavored with chocolate syrup
3/4 cup chilled orange soda
Garnish:
Thin orange peel strands
Finely chopped semi-sweet chocolate
Place ice cubes in a 16 oz glass. Add chocolate flavored milk. Pour in orange soda. Top with garnish. Add straw. Stir and sip immediately, before soda looses its fizz.
1/2 gallon apple juice or cider
6-3” cinnamon sticks, cracked
15 whole cloves
12 whole allspice kernels
Combine ingredients, heat over low heat until just under a boil. Remove and let stand several hours.
Strain out spices. To serve, reheat until just hot.
2 Cups Cold Milk
1 Cup frozen unsweetened sliced peaches
2 Tablespoons frozen orange juice concentrate
2 Tablespoons honey
Fresh mint, if desired
Place all ingredients in blender container. Cover. Blend on high speed until smooth and frothy. Serve immediately in tall glasses garnished with mint. Delicious!
(The name comes from the color of the coffee – that of the robe of a Capuchin monk.)
Makes 8 servings.
3 cups hot espresso coffee
3 cups hot, scalded milk
Ground cinnamon
Ground nutmeg
Combine coffee and milk. Pour into heated demitasse cups; sprinkle with cinnamon and nutmeg. Add some sugar to taste if you wish.
Kids can make it!
3/4 cup Longmont Dairy Milk
2 tablespoons apple sauce
1/4 cup Vanilla Frozen Yogurt
1/8 teaspoon cinnamon
Put ingredients in a blender, or a container with a lid, and shake until will blended. Pour into a tall glass and enjoy!
1/4 cup Country Cream butter
2 cups powdered sugar
1-2 Tbsp. Longmont Dairy milk
1 tsp vanilla
Frosting: Cream together the butter and sugar until light. Add the milk and vanilla until proper consistency. Top with berries, kiwi and other desired fruit.
Recipe Submitted by Kathy McDowell
From The Great New England Cookie Book
Mooo News December 2012
3 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup Country Cream butter
1 cup sugar
2 Eggland’s Best eggs
1 tsp. vanilla
Fresh fruit (such as berries, kiwi, and similar easily handled, non-wet fruit)
Pre-heat oven to Bake at 350° F. Combine the flour, baking powder, and salt. Cream butter and sugar together in another bowl, until fluffy and light. Add eggs and vanilla to the wet mixture, then, then stir in the dry ingredients to make a firm dough. Chill thoroughly.
Divide the dough into two equal parts (set aside one-half of the dough, as you will be making one large cookie at a time). Roll out half of the dough into a round “pizza” 12”-14” diameter, about 1/8” thick.
Place on cookie sheet. Bake at 350° F for 15-20 minutes, depending on thickness, until brown at edges. Cool, frost, and decorate with fresh fruit, as desired.
Butter Cream Frosting for Cookie Pizza
1/4 cup Country Cream butter
2 cups powdered sugar
1-2 Tbsp. Longmont Dairy milk
1 tsp vanilla
Frosting: Cream together the butter and sugar until light. Add the milk and vanilla until proper consistency. Top with berries, kiwi and other desired fruit.
Recipe Submitted by Kathy McDowell
From The Great New England Cookie Book
Mooo News December 2012
1 1/4 cups sugar
3/4 cups butter
1/2 cups unsweetened cocoa powder
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 teaspoon baking soda
1 cup Longmont Dairy Farm Milk
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees.
In a large saucepan, slowly heat sugar, butter, and cocoa powder, stirring constantly. Remove from heat and add eggs and vanilla. Beat lightly until just combined.
In a separate bowl, combine flour, baking powder and soda. Add 1/3rd of the flour to the chocolate mixture followed by 1/3rd of the milk, then mix. Continue adding the flour and milk in thirds and beating after each addition. Stir in the nuts.
Pour the batter into a greased 15” x 10” x 1” baking sheet. Bake in 350 degree oven for about 20 minutes or until a toothpick comes out clean. Watch the edges for over baking. Cool on a wire rack. Frost with Sour Cream Fudge Frosting or dust with powdered sugar.
Serve with a glass of ice cold milk or that homemade peppermint ice cream from last month’s Mooo News.