Pumpkin Fluff Pie

- Posted in Baked Goods, Dessert

18-inch Frozen Pastry Shells
3 large egg yolks (reserve 2 egg whites)
1 cup sugar
1 cup solid pack pumpkin
1/2 cup butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of salt
1 teaspoon pure lemon extract
1 teaspoon pure vanilla extract
3/4 cup whole milk, scalding hot
3/4 cup heavy cream, scalding hot
2 large egg whites (reserved from yolks), room temperature
sweetened whipped cream

Prepare pastry shells and set aside. In a large bowl, beat egg yolks and gradually add sugar; beat until light in color. Add pumpkin, melted butter, cinnamon, nutmeg, salt, lemon extract, vanilla, hot milk, and cream. Beat until thoroughly mixed. Cool. Beat egg whites until stiff peaks form. Gently fold into cooled pumpkin mixture.

Pour evenly into 2 unbaked pastry shells. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and continue baking for an additional 25-30 minutes or until filling is set. Serve with a generous dollop of sweetened whipped cream.

2 pies, 12-16 servings.

From Creme de Colorado Cookbook

Pumpkin Eggnog Pie

- Posted in Baked Goods, Dessert

1 – 9” unbaked pie shell
1 can of pumpkin (16 oz.)
1 1/2 cups Longmont Dairy Farm Eggnog
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon vanilla extract
Sweetened & whipped LDF cream

Preheat oven to 425°. In a large mixing bowl, combine all ingredients (except the pastry shell). Mix well and pour into the pie shell. Bake at 425° for 15 minutes. Reduce oven temperature to 350° F. Bake for 30-45 minutes longer, or until knife inserted into custard is removed clean. Remove from oven and cool. Serve topped with sweetened and whipped Longmont Dairy Farm whipping cream.

MOOO News, November 2011

Peppermint Ice Cream

- Posted in Dessert, Frozen Treats

Serves 4

8 oz. Peppermint candy—crushed
1/2 cup Longmont Dairy Milk
1 1/2 cups Longmont Dairy Cream
3 drops red food coloring (optional)
chocolate shavings

Crush peppermint. Combine 2/3rds of the candy with all milk, cover and dissolve overnight in refrigerator. Beat whipping cream until soft peaks form. Mix with peppermint milk, reserved candy, and optional food coloring.

Freeze in an ice cream freezer according to the directions. Or cover the bowl with foil and freeze. When mixture is mushy around the sides, beat with an electric mixer until smooth. Cover and refreeze. Continue to remove and beat throughout the freezing process. To serve, cover with chocolate shavings.

Peanut Butter Chocolate Milkshake

- Posted in Dessert, Drinks

3 Tbsp. cold Longmont Dairy Chocolate Milk
1 large ripe banana
2-3 Tbsp. creamy peanut butter
1 cup vanilla or chocolate ice cream

Put Longmont Dairy Chocolate Milk into a blender; then, slice the banana and add to the mixture. Drop peanut butter on top. Cover and blend at medium speed until smoothly mixed, scraping down any extra from the sides, to add to the mixture. Add softened ice cream into the blender. Cover and blend at high speed until smooth. Add an additional tablespoon of cold milk, if mixture is too thick and having trouble blending.

Serve immediately. Makes about 2 servings

Peaches with Chantilly Cream

- Posted in Dessert

2nd place winning recipe at the 2008 Colorado State Fair’s
Dueling Cooks Challenge
by Chefs Sara Hulsey and Cali Costa

This prize-winning recipe is an easy and delicious way to enjoy Colorado peaches!

1 Colorado peach
3 cups water
1 cup honey
1 tsp. nutmeg
1 tsp. mint
4 Tbsp.Longmont Dairy Cream
2 Tbsp. sour cream
1 Tbsp. honey

Pour water into a medium-sized pan and bring to a boil. Add 1 cup honey, nutmeg, and mint to the hot water, and lower heat so the mixture comes to a very low simmer. Place peaches into a saucepan (the skin will gently loosen as the fruit poaches). If necessary, cover with a small plate to keep the fruit under the liquid while it poaches. Simmer gently until the fruit is thoroughly cooked, but still firm. Test by gently inserting the blade of a knife. When done, the poached fruit should be firm and not mushy.

When poaching is complete, gently remove peach from the pan with a slotted spoon, cut the peach in half and remove the pit.

Mix together Longmont Dairy heavy cream, sour cream, and honey, then divide evenly and place into the middle of each peach half. Top with a sprig of mint. Additional honey can be lightly drizzled over the top of the peach, if desired. This recipe may be increased for more servings, and may be served warm or cold.

From Colorado Proud–www.Colorado.gov, used with permission
Mooo News, September 2009

Orange Pudding Cake

- Posted in Baked Goods, Dessert

1 vanilla Angel Food Cake (prepare cake mix according to instructions)
3/4 cup LDF orange juice
1 tablespoon gelatin
1/4 cup all-purpose flour
2/3 cup granulated sugar, plus 3 Tbls.
1/4 teaspoon salt
2 cups fat free LDF milk
3 eggs, separated for the yolks
Pasteurized egg-white product
1 tablespoon grated orange zest

Prepare Angle Food Cake and allow to cool. Combine orange juice and gelatin; set aside. In a double boiler, over boiling water, combine flour, 2/3 cup of the sugar, salt, and milk. Cook and stir until thick (about 10 minutes.) Stir in gelatin, egg yolks and orange zest. Remove from heat at once and cool.

Cut cooled cake into bite-size pieces. Measure egg white product to equal 3 egg whites. Beat the egg whites to soft peaks. Add the remaining 3 tablespoons sugar and beat 2-3 minutes. Fold into custard.

Alternate layers of cake cubes and custard in a nonstick bundt cake pan. Refrigerate at least 6 hours. Unmold. Garnish with raspberries. Can be served in a glass dish. Can be turned into an English trifle by layering with fruit and liquors.

Makes 12 servings at 245 calories each.

Adapted from Controlling Your Fat Tooth, by Joseph C. Piscatella
From Mooo News, December 2006

Orange Marmalade Bread

- Posted in Baked Goods, Dessert

Makes 1 – 9” x 5” loaf

2 1/2 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 Egg•land’s Best egg, beaten
1/2 cup thick orange marmalade
1/4 cup white (distilled) vinegar
3/4 cup sugar
1 cup milk
2 tablespoons Country Cream Butter, melted

Sift flour, soda, salt and sugar together in a bowl. In another bowl, whip the Egg•land’s Best egg thoroughly and then combine thoroughly with the orange marmalade. Stir in the vinegar, milk, and the melted Country Cream Butter, mixing until completely blended. Pour the liquid ingredients all at once into the dry ingredients mixture and stir until blended, but not until smooth. Pour into greased 9” x 5” x 3” loaf pan. Bake at 350 degrees for 1 hour.

This recipe is adapted from a little booklet called “New Fashioned Old-Fashioned Recipes,” published by Church & Dwight Co., Inc., 1953 – better known as Arm and Hammer.
MOOO News, December 2010

Orange Bundt Cake Decorated Like a Pumpkin

- Posted in Baked Goods, Dessert

8 tablespoons sweet butter, softened
1 1/2 cups granulated sugar
4 eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Longmont Dairy Milk
1 teaspoon vanilla extract
1/2 cup poppy seeds (optional)
Grated zest of 1 1/2 oranges
Orange colored frosting
1 ice cream cone
Green colored frosting

Grease a 10 inch bundt pan. Preheat the oven to 350 degrees.

Cream the butter and sugar, beating until light. Beat in egg yolks individually. Sift or mix together the flour, baking powder, and salt. Add small amounts of the dry ingredients to the butter and sugar mixture, alternating with parts of the milk. Mix well after each addition.

Fold in the poppy seeds, vanilla, and grated orange zest. Pour batter into the greased bundt pan.

Set on the middle rack of the oven and bake for 50-60 minutes. Let cool in the pan for 30 minutes before turning out onto a cake rack.

When cake has cooled, decorate as a pumpkin with the orange frosting. Frost the ice cream cone green to use as a stem. Or dribble with an Orange Glaze made from 1/3 cup orange juice, and 1/3 cup sugar, heated for about 6 minutes, until it forms a syrup.

Nutty Noosa Yoghurt Cookies

- Posted in Baked Goods, Dessert

1/3 cup Country Cream butter
2/3 cup sugar, (plus extra sugar for dipping the glass into)
1 egg
1 2/3 cups flour
1 tsp. baking powder
1/4 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 cup Noosa Honey Yoghurt
1/2 cup finely chopped nuts
1 Tbsp. granulated sugar
1/4 tsp. nutmeg

Preheat oven to 400° F. Mix butter, 2/3 cup sugar, and egg together. Sift dry ingredients together. Blend into butter mixture, alternately with yoghurt. Stir in nuts. Drop dough by teaspoons, about 2″ apart on greased cookie sheet.

Flatten the dough with a greased bottom of glass that has been dipped into granulated sugar. Mix together 1 Tbsp. granulated sugar and 1/4 tsp. nutmeg and sprinkle on top of the cookies before baking. Bake cookies for 8 to 10 minutes. Makes about 3 dozen cookies.

Recipe from Susan Boyd’s Kitchen
Mooo News December 2012

No-Fail, Unbaked Pie Crust

- Posted in Baked Goods, Dessert, Miscellaneous

1/3 cup Crisco
ice water
1/2 tsp salt
1 cup flour

Cut the shortening into the flour and salt until the mixture is completely blended together. Add enough ice water so that the crust will stick together. (The amount of water will vary depending on the humidity of the day.) Gather into a ball and roll out. Form crust in pie pan.