White Mountain Frosted Sugar Cookie Pizza

- Posted in Baked Goods, Dessert

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

Take Along Cake Brownies

- Posted in Baked Goods, Dessert

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.

Strawberry Milk Love Potion

- Posted in Dessert, Drinks

Creamy and rich, to the very last drop.

2 cups of vanilla or strawberry ice cream
1 cup Longmont Dairy Strawberry Milk

Optional:
1/2 cup frozen strawberries
1 tsp. grenadine syrup (optional)

Put all ingredients into a blender and mix together until smooth. Makes two delicious strawberry milkshakes. Enjoy!

MOOO News February 2012

Springtime Orange Juice Icing

- Posted in Dessert, Miscellaneous

1 1/2 cup powdered sugar
1 scant pinch of salt
1 Tbls. grated orange zest (optional)
3 Tbls. soft Country Cream Butter
2-3 Tbls. Longmont Dairy OJ

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.

Inspired by a recipe from www.Cupcakes.com
MOOO News, April 2011

Springtime Orange Juice Cupcakes

- Posted in Baked Goods, Dessert

1 3/4 cup cake flour*
1/2 tsp. salt
2 1/2 tsp. baking powder
2 EggLand’s Best eggs, separated and whites beaten until stiff
1 stick Country Cream butter, softened
1 cup sugar 1 tsp. vanilla extract
1/2 cup orange juice

*1 cup cake flour = 3/4 cup all purpose flour + 2 tablespoons cornstarch

Instructions:
Preheat oven to 350°. Mix flour, salt, and baking powder together; set aside. Beat egg whites until stiff; set aside. Mix butter, sugar, egg yolks, and vanilla in a mixing bowl until smooth. In a separate bowl, gradually add dry ingredients to creamed ingredients, slowing adding orange juice until blended. Then, fold in the stiff egg whites. Using an ice cream scooper, fill cupcake liners until 1/2 full. Bake in a preheated oven for 15 minutes, or until a toothpick comes out clean. Cool cupcakes completely and frost with Orange Icing.

Springtime Orange Juice Icing:
1 1/2 cup powdered sugar
1 scant pinch of salt
1 Tbls. grated orange zest (optional)
3 Tbls. soft Country Cream Butter
2-3 Tbls. Longmont Dairy OJ

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.

Inspired by a recipe from www.Cupcakes.com
MOOO News, April 2011

Sourdough Ambrosia Bread Pudding

- Posted in Baked Goods, Dessert

5 cups sourdough bread cubes
3 cups skim or low-fat LDF milk
4 eggs
2 egg yolks
1 cup sugar
1 tablespoon vanilla
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
2 cans (8 oz. each) pineapple tidbits, drained
1/3 cup raisins
1/2 cup shredded coconut
1/2 cup chopped toasted almonds*
LDF cream or milk, optional

Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients. (For a puffier pudding, refrigerate several hours or overnight before baking.) Bake in preheated 350° F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.

*To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350° F oven, stirring occasionally, for 10 to 15 minutes.

From the American Egg Board. For more delicious ideas visit their site at www.aeb.org/Recipes
From Mooo News, December 2006

Sour Cream Ice Cream

- Posted in Dessert, Frozen Treats

Makes 1 1/2 quarts

1 1/2 cups sugar
12 large egg yolks
4 cups sour cream
4 cups heavy cream
2 Teaspoons vanilla

Whisk egg yolks until well blended. Set aside. Combine heavy cream and sugar in a heavy-bottomed saucepan over medium heat. Bring to a boil and remove from heat. Immediately whisk about ½ cup into the reserved eggs. Then slowly whisk eggs into the warm cream mixture.

Heat over low heat, stirring constantly until mixture thickens and reaches 160 degrees F. At this temperature it will coat a spoon. Remove from heat. Cool slightly and whisk in sour cream until thoroughly combined.

Strain through a fine sieve. Chill thoroughly then pour into container of an ice-cream maker and process according to manufacturer’s directions. Heaven with apple pie or other apple desserts.

Adapted from recipe of Chef Charlie as found in Great American Food

Sour Cream Fudge Frosting

- Posted in Dessert, Miscellaneous

1 cup semi-sweet morsels
1/4 cup butter or margarine
1/2 cup dairy sour cream
2-2 1/2 cups sifted powdered sugar

In a saucepan, over low heat, melt chocolate pieces and margarine or butter. Stir frequently.

Cool about 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth and of spreading consistency. Spread on brownies.

Sour Cream Apple Pie

- Posted in Baked Goods, Dessert

Everyone will ask you for a second slice!

1/2 cup Meadow Cold Viva Sour Cream or Longmont Dairy Whipped Cream
4 to 6 tart apples
Prepared pastry for crust and top
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt

Core, pare, and slice the apples. Line a deep pie pan with pastry. Spread a layer of the apples over the bottom, sprinkle with a mixture of the sugar, cinnamon, and salt, and repeat until all are used. Pour the sour cream over the top. Moisten the rim of the pastry, add the top sheet of dough, making two or three slits in the top to allow the steam to escape. Press the top to the lower crust.

Put the pie in a 400º oven and bake the pie for 30 to 35 minutes, or until the apples are tender and the crust is golden brown. Serve with whipped cream.

Snickerdoodle Pizza

- Posted in Baked Goods, Dessert

Start with a ball of snickerdoodle cookie dough about the size of one large grapefruit (about 1/3 pail of dough or 1 pound). Flatten the dough into a circle on a cookie sheet or round pizza pan. It should be 1/4” to 1/2” thick and 10” – 12” diameter.

Bake at 350 for 10 minutes. Rotate, so cookie bakes evenly. Bake 5 minutes more. Keep rotating and checking until it is slightly browned. Cool. Spread frosting on cookie then decorate with fruit-fresh or canned-whatever looks pretty to you!
Enjoy!

Cream Cheese Frosting
1-8oz cream cheese
1/4 cup butter
1/4 cup shortening
2 teaspoons vanilla
4-5 cups powdered sugar

Cream first 3 ingredients together. Add sugar and vanilla. Blend well. Add more sugar if you need a stiffer frosting. Beat on high 2-3 minutes or until well blended.