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
Fun and easy for the kids to make!
1 box white cake
1 large package Jello, any flavor
1 cup Longmont Dairy whipping cream
Bake white cake according to package directions, in a 9” x 13” pan. When cooled, use a fork to poke holes in the cake. Make Jello, following package directions. Pour over top of cake and refrigerate. Before serving, ice with whipped cream.
3 cups diced rhubarb
5 Tbsp. melted Country Cream Butter
2/3 cup plus 1/2 cup sugar
1 1/2 cups all-purpose flour
1/4 tsp. salt
2 tsps. baking powder
1 egg
1/2 cup Longmont Dairy Milk
Longmont Dairy Whipping Cream
Pour rapidly boiling water on top of the rhubarb until well covered. Set aside for 10 minutes. Drain rhubarb through a sieve.
Spread 2 Tbsp. melted butter into the bottom of a shallow 1 1/2 qt. baking dish. Sprinkle with 2/3 cup sugar. Place a pie bird or inverted custard cup in the middle to prevent juices from boiling over. Place the rhubarb all around the baking dish.
Stir together the flour, salt, remaining 1/2 cup sugar, and the baking powder. Beat egg with milk and remaining 3 tablespoons of melted butter. Add to the dry ingredients and stir until blended. It makes a fairly thick dough. Spread the dough mixture over the rhubarb. Bake in a 400 degree oven for 25 to 30 minutes. Serve hot with very cold heavy cream.
Makes 6 servings.
1 pint fresh strawberries
12 large marshmallows (used as a stabilizer)
3/4 cup sugar
1 teaspoon lemon juice
2 cups Whipping Cream
1 tablespoon vanilla extract
Wash and hull the strawberries. Place in a saucepan with the marshmallows, sugar, and lemon juice. Cook over low heat for 10 to 15 minutes, stirring occasionally, until it has formed a thick syrup. Remove from the heat and pass through a sieve or food mill. Cool in the refrigerator. Whip the cream until stiff. Blend in the cooled strawberry mixture and the vanilla. Pour into an ice-cube tray and freeze until mushy. Beat thoroughly with a hand beater. Then freeze again until firm. Cover the tray with foil.
Makes about 1 1/2 quarts.
A taste of spring
Crust:
1 cup flour
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons Longmont Dairy whipping cream
Filling:
1/2 cup flour
1/2 cup sugar
3 cups fresh raspberries
Topping:
1 cup sugar
1 tablespoon flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract
Crust: Combine 1 cup flour and salt in a bowl. Cut in cold butter until the mixture resembles crumbs. Stir in cream. Pat in a greased 13 x 9 x 2 inch baking pan.
Filling: Combine the sugar and 1/2 cup flour and sprinkle over the crust. Arrange the raspberries over the crust.
Topping: Combine the sugar and flour. Stir in eggs, cream, and vanilla and pour over the berries.
Bake at 375 for 40-45 minutes or until lightly browned.
Serve warm or chilled. Store in the refrigerator. Makes 10 to 12 servings.
(10 servings)
2 packages (4 serving size) vanilla instant pudding and pie filling
4 cups cold Longmont Dairy milk
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice, divided
1 frozen rectangular all-butter pound cake (10 3/4 ounces) thawed
1 cup Longmont Dairy cream, whipped
2 tablespoons confectioner’s sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts, or almond or pecan brittle, or toasted pecans
In a large bowl, with wire whisk, mix pudding, milk, pumpkin, and 1 3/4 teaspoons pumpkin pie spice until thickened. Set aside.
Cut cake crosswise into 16 slices. Line bottom of 2 1/2 to 3 quart straight sided glass bowl or soufflé dish (about 8 1/2 inches diameter and 4 1/2 inches deep) with half of the cake slices, cutting to fit.
Spoon half of the pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.
Whip cream with confectioner’s sugar, vanilla, and remaining 1/4 teaspoon of pumpkin pie spice until stiff peaks form. Spoon on top of trifle, spreading to edges. Sprinkle with nuts. To serve, spoon trifle into individual bowls.
Thanks to Colorado Country Life, November 01
1 package sugar-free, instant vanilla pudding
2 cups skim milk
1-14oz can pumpkin
2 tsp. cinnamon
Using LDF skim milk, follow package directions for pudding. Blend in pumpkin and cinnamon.
1 cup serving has 105 calories, no fat, and 4 grams of fiber
From fatfree.com
Mooo News, October 2007
6 tablespoons Country Cream butter
1/3 cup packed brown sugar
2 cups of sifted powdered sugar
1 tsp. vanilla
2-3 tsp. hot water
In a medium heavy saucepan, over a medium flame, stir butter and brown sugar until the butter melts. Remove pan from heat.
Stir in sifted powdered sugar and 1 tsp. vanilla. Stir in enough hot water to make a smooth, spreadable frosting. Frost cookies immediately, while the icing is easy to spread. (If frosting becomes grainy, add a few more drops of hot water and stir until smooth.)
Recipe contributed by Rob Nelson
Modified from a recipe from Sweet Spoonfuls
Mooo News December 2012
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. ground allspice
1 cup Country Cream butter, softened
1 cup sugar
1 Eggland’s Best egg
1 cup canned pumpkin
1 cup chopped pecans (toasted) or raisins
1 recipe Brown Sugar–Butter Frosting (below)
Preheat oven to 375° F. In a medium bowl combine flour, baking powder, cinnamon, baking soda, and allspice, then set flour mixture aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar to the mixture, beating together until combined, scraping sides of bowl occasionally. Then, beat egg into the batter, until combined. Using a wooden spoon, mix pumpkin and flour mixture into the egg mixture. Add pecans or raisins, and blend together.
Drop dough 2 inches apart by rounded teaspoons, onto an ungreased cookie sheet. Bake in a 375°F degree oven for 10-12 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Frost with Brown Sugar-Butter Frosting, recipe follows.
Makes: about 40 cookies
Brown Sugar-Butter Frosting
6 tablespoons Country Cream butter
1/3 cup packed brown sugar
2 cups of sifted powdered sugar
1 tsp. vanilla
2-3 tsp. hot water
In a medium heavy saucepan, over a medium flame, stir butter and brown sugar until the butter melts. Remove pan from heat.
Stir in sifted powdered sugar and 1 tsp. vanilla. Stir in enough hot water to make a smooth, spreadable frosting. Frost cookies immediately, while the icing is easy to spread. (If frosting becomes grainy, add a few more drops of hot water and stir until smooth.)
To Store: Place cookies in layers, separated by waxed paper, in an airtight container. Cover and store at room temperature up to 3 days, or freeze unfrosted cookies up to 3 months. Do not frost cookies if you are going to freeze them. Thaw, then frost, for best results.
Recipes contributed by Rob Nelson
Modified from a recipe from Sweet Spoonfuls
Mooo News December 2012