Merry Meringue Cake

- Posted in Baked Goods, Dessert

4 eggs, separated
1/2 teaspoon cream of tartar
1 1/4 cups sugar, divided
1/2 cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup LDF milk
2 teaspoons grated lemon peel
1 tablespoon lemon juice

Preheat oven to 350º F.

Meringue: In a medium mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.

Cake: In a large mixing bowl, beat together butter and remaining sugar at medium speed until light and fluffy. Add egg yolks and beat until thoroughly blended. In small bowl, stir together flour, baking powder, and salt. Add to batter alternately with milk, blending well after each addition. Beat in lemon peel and juice.

Pour into 2 (8 inch x 1 1/2 inch round) cake pans, lined on the bottom with waxed paper. Spread reserved meringue over batter in each pan, gently smoothing tops. Bake for 25 minutes. Turn off oven. Let stand in oven 5 minutes. Cool on wire racks. To serve, stack layers on serving plate or platter. Garnish with LDF whipped cream.

From the American Egg Board. For more delicious ideas visit their site at www.aeb.org/Recipes.
Mooo News, December 2006

Lemonade Scones

- Posted in Baked Goods, Dessert

3 cups self rising flour
1 cup fresh LDF* cream (warmed not hot)
1 cup LDF* Lemonade, room temperature
Pinch of salt

Preheat oven to 425°. Place the warmed cream and room temperature lemonade into the sifted flour and mix together quickly by hand. The mixture will be very wet. Pour onto a well-floured board and sprinkle extra flour on top of batter and massage over dough to seal all edges. Cut into desired shape using a sharp scone/biscuit cutter.

Place scones onto a baking sheet and place into the oven. Due to the added moisture in this mixture, these scones will take longer than a ‘normal’ scone to bake. Bake for 20 minutes, or until the scones are golden brown on top.

Carefully tend scones while they bake, so as not to overcook. Cool on a rack. These scones are best eaten when warm with butter or strawberry jam. Top with whipped LDF cream for a real treat!

*Longmont Dairy Farm

From grouprecipes.com
Mooo News, May 2010

Kolackys

- Posted in Baked Goods, Dessert

1 lb. Country Cream butter
8 oz. cream cheese
4 cups flour
Pie filling of your choice
8 tablespoons of powdered sugar

Preheat oven to 400° F. Let butter and cream cheese soften. Combine butter, cream cheese, and flour and mix together well. Form into small balls, about the size of a walnut. Put a little bit of flour in a small bowl and take an egg or teaspoon and dip it into the flour, then press into the small ball to make indentation into dough to put filling in. Spoon a small amount of pie filling into indentation, then bake at 400° F for 10-15 minutes. After removing from the oven, sprinkle with powdered sugar.

From Amy Willard’s family recipe file
Mooo News December 2012

Just Peachy Cobbler

- Posted in Baked Goods, Dessert

This quick and easy recipe will become one of your family’s favorites.

4 cups peeled and sliced peaches
1/2 cup water
1 cup sugar, divided in half.
6 tablespoons butter
1 1/2 cups flour
1 1/2 cups milk
Ground cinnamon or nutmeg, optional

Preheat oven to 350° F.

Combine peaches, 1/2 cup sugar, and water in saucepan, and mix well. Bring to a boil and simmer for 10 minutes. Remove from heat and cool slightly. Place butter in 3-quart baking pan and melt in the oven. Mix remaining sugar, flour and milk.

Pour mixture over melted butter (don’t stir). Spoon fruit and juice gently over batter. Sprinkle with spices, if desired. Bake 30 to 45 minutes. Serve warm with Longmont Dairy cream whipped or ice cream.

From the kitchen of Susan Boyd
MOOO News, August 2011

JELL-O Salad and Topping

- Posted in Dessert

Salad Ingredients:
1 large box of either orange or lemon JELL-O
1 large can (16 oz.) of crushed pineapple, drained
1/2 cup pineapple juice (reserve when you drain the pineapple)
2 cups shredded carrots

Prepare 1 large box of lemon or orange JELL-O according to the instructions on the box. Add 1 large can of pineapple, drained, and two cups of the shredded carrots to the prepared gelatin mixture, as it begins to thicken. Pour this mixture into a 9”x13” pan. Put into the refrigerator and allow the salad to set until firm.

Topping Ingredients:
1/2 cup pineapple juice (drained from can of crushed pineapple, used in the salad above)
1 Tbls. lemon juice
2 Tbls. flour
1/2 cup sugar
Pinch of salt
1 Eggland’s Best egg
1/2 cup Longmont Dairy heavy cream, whipped until peaks form

Stir together all ingredients in saucepan over medium heat. Stir constantly until mixture thickens and begins to bubble. Remove from heat and allow to cool. Beat whipping cream until peaks form. When the hot mixture is completely cool, gently fold the whipped cream into the cooled mixture. Spread topping over JELL-O salad and serve.

Note: This topping is very sweet, and the recipe may be adjusted by adding 1/4 cup less sugar, if a less sweet topping is desired.

From Susan Boyd’s family recipe file
Mooo News, January 2013

Indian Pudding

- Posted in Baked Goods, Dessert

2 cups LDF milk
1 cup stone-ground cornmeal
2 tablespoons butter, melted
3/4 cup unsulphured molasses, warmed
4 tablespoons sugar
3 eggs, well beaten
1 tsp. cinnamon, or to taste
1/2 tsp. nutmeg, or to taste
grated peel of 1/2 small lemon
1/2 cup raisins
Whipped cream, sweetened

Preheat oven to 375 degrees. Heat milk with cornmeal. Whisk until thick. Heat molasses and butter, and whisk in sugar.

Gradually beat hot cornmeal mix mixture into beaten egg. Add cinnamon, nutmeg, lemon peel, and raisins. Place in a 8-inch diameter glass baking dish or ceramic mixing bowl. Bake for 1 hour, or until top is rounded and set. Serve hot with toppings of whipped cream or sweet wine, if desired. Makes 4 to 6 servings.

From: enjoyma.com
Mooo News, November 2007

Homemade Ice Cream

- Posted in Dessert, Frozen Treats

Homemade ice cream is worth the trouble! Use either an electric or hand-turned freezer to make delicious, creamy ice cream. For best results, the mixture should be cold before it is put into the container, and the container should not be filled more than 3/4 full, to allow for expansion.

Use 4 to 5 parts cracked ice to 1 part rock salt. Turn the crank steadily until very stiff. Open and remove the paddle, then push the ice cream down. To prevent salt water from leaking in, cover the container with waxed paper or foil before replacing the lid. Repack with ice and salt, and let rest for several hours.

Basic Vanilla Ice Cream
1 quart LDF half and half cream
3/4 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla

Scald the cream and add the sugar and salt. Stir until the sugar is dissolved. Cool and flavor with vanilla. Freeze in a crank-type ice cream freezer. Yield: 1 1/2 quarts.

French Vanilla Ice Cream
4 egg yolks
3/4 cup sugar
1/8 teaspoon salt
2 cups LDF milk
2 cups LDF whipping cream
1 teaspoon vanilla

Mix the slightly beaten egg yolks with sugar and salt. Scald milk and cream in a double boiler. Gradually add milk to the egg mixture, return to double boiler and cook; stir the custard constantly, until the mixture coats a spoon, about five minutes. Remove from heat and add vanilla. Freeze in a crank-type ice cream freezer. Yield: about 2 quarts.

Chocolate Ice Cream
Proceed as for French vanilla ice cream, adding 2 ounces of melted chocolate to hot milk and cream, before removing from heat. Stir, until the chocolate is melted.

Fresh Peach Ice Cream
2 cups LDF whipping cream
2 cups LDF half and half cream
3/4 cup sugar
A pinch of salt
2 cups fresh peaches-crushed (or 1 package sliced frozen)
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla

Scald the creams with the sugar and salt. Cool. Sweeten the crushed peaches to taste. Add these to the cream and flavor with almond flavoring and vanilla. Pour into a 2 quart crank-type ice cream freezer. Use 5 parts of ice to 1 part rock salt, and pack the tub 3/4 full. When frozen almost solid, remove the dasher and repack the ice cream with salt and ice. Yield: 2 quarts ice cream.

Fresh Berry Ice Cream
Proceed as for peach ice cream, substituting 2 cups crushed berries, adjusting sugar to taste.

Ladies Home Journal Cookbook (1960)
Mooo News, July 2006

Butter Frosting and Browned Butter Frosting

- Posted in Dessert, Miscellaneous

2 1/2 Tbls. softened Country Cream butter
1 1/2 cups powdered sugar
1 1/2 Tbls. Longmont Dairy whipping cream
1 tsp. vanilla
Food coloring, if desired

Blend butter and sugar together. Stir in cream and vanilla until smooth. Color with food coloring, as desired.

Browned Butter Frosting

Make the recipe for Butter Frosting above, but use butter delicately browned in saucepan over medium heat, before adding the other ingredients.

Recipes contributed by Susan Boyd
Mooo News December 2012

Orange Butter Frosting

- Posted in Dessert, Miscellaneous

2 1/2 Tbsp. soft Country Cream butter
1 1/2 cups powdered sugar
1 Tbsp. Longmont Dairy whipping cream
3/4 tsp. vanilla
Grated rind from 1 orange
1 1/2 Tbls. Longmont Dairy orange juice

Blend butter and sugar together. Then, stir in remaining ingredients until smooth. This icing recipe will frost about 4 dozen cookies.

Recipe from Susan Boyd’s Kitchen
Mooo News December 2012

Powdered Sugar Icing

- Posted in Dessert, Miscellaneous

This easy and shiny glaze is great for decorating sugar cookies or drizzling over other desserts.

2 1/2 cups powdered sugar
2 tablespoons LDF milk
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired

Combine powdered sugar, water, 1 tablespoon butter, corn syrup, and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional milk if necessary, to reach desired glazing consistency. Tint with food color, if desired.

From ChristmasCookies.com
Mooo News, December 2008