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.

Raspberry Custard Kuchen

- Posted in Baked Goods, Dessert

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.

Pumpkin Trifle

- Posted in Dessert

(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

Pumpkin Pudding

- Posted in Dessert

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