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.
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