1/2 gallon LDF Lemonade
1-16 oz. container fresh strawberries, washed and hulled.
Ice cubes (crushed, if desired)
1 tsp. Grenadine syrup (optional)
Mint for garnish
In a blender, mix together strawberries, Longmont Dairy Lemonade, and grenadine syrup until evenly blended. Pour over crushed ice and garnish with a mint leaf. Any leftover lemonade may be stored in the LDF lemonade bottle. There’s nothing like an ice-cold glass on a warm spring day!
(The name comes from the color of the coffee – that of the robe of a Capuchin monk.)
Makes 6 servings.
3 cups extra strong hot coffee
2 3-inch pieces stick cinnamon
4 whole cloves
4 whole allspice
Softly whipped cream
Ground nutmeg
Pour coffee in a chafing dish or pan. Add cinnamon, cloves and allspice. Steep the mixture over a very low heat for 10 to 15 minutes. Strain.
Pour into heatproof wine classes or cups; top with cream and nutmeg. Serve with sugar.
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