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
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
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
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
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
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.
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.
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.
A father and son tradition
3-4 cups vanilla ice cream
1 cup of ice
1 cup Longmont Dairy Farm whipping cream
1-1 1/2 cups chopped, sugared fresh peaches
Mix ingredients in a blender, on high for one minute or until blended.
Serve immediately with good conversation.
Serves 12 humans
Dark Chocolate Mixture:
12 ounces bittersweet chocolate, broken into pieces
2 1/2 cups Longmont Dairy Whipping Cream (see discount!)
1/4 cup water
1/2 cup sugar
Place dark chocolate, 3/4 cup cream, and water in a double boiler, over simmering water. Stir until melted. Remove from heat and cool until room temperature. Whip 1 3/4 cup cream and sugar together until soft peaks form. Stir 1/4 cup of the sweetened cream into the bittersweet chocolate mixture. Fold remaining sweetened cream into the bittersweet chocolate mixture. Chill.
White Chocolate Pecan Mixture:
8 ounces white chocolate, broken into pieces
1 1/2 cups Longmont Dairy Whipping Cream
1 teaspoon unflavored gelatin
2/3 cup pecan nuts, chopped fine
Place chopped pecans in oven and toast at 300º for 10 minutes, stirring every two to three minutes. Place white chocolate and 1/2 cup cream in double boiler, over simmering water. Stir until melted. Keep in water but remove from heat. Dissolve gelatin in 2 tablespoons of water and let soften five minutes. Remove chocolate mixture from water and stir in pecans. Cool until room temperature. Whip remaining cream until soft peaks. Stir 1/4 cup of whipped cream into white chocolate mixture. Fold remaining whipped cream into white chocolate mixture.
Assemble: Using 12 parfait glasses, carefully layer the dark and white chocolates into the glasses. Top with a sprinkle of grated bitter chocolate or cinnamon. Chill in refrigerator.
From Martha Green’s Cooking Things