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.

Sam and Kyle’s Saturday Peach Dream

- Posted in Dessert, Drinks

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.

Ribbon Chocolate Pecan Mousse

- Posted in Dessert

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

Ribbon Cake

- Posted in Baked Goods, Dessert

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.

Rhubarb Pudding

- Posted in Baked Goods, Dessert

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.

Refrigerator Strawberry Ice Cream

- Posted in Dessert, Frozen Treats

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.