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

Brown Sugar-Butter Frosting

- Posted in Dessert, Miscellaneous

6 tablespoons Country Cream butter
1/3 cup packed brown sugar
2 cups of sifted powdered sugar 
1 tsp. vanilla
2-3 tsp. hot water

In a medium heavy saucepan, over a medium flame, stir butter and brown sugar until the butter melts. Remove pan from heat.

Stir in sifted powdered sugar and 1 tsp. vanilla. Stir in enough hot water to make a smooth, spreadable frosting. Frost cookies immediately, while the icing is easy to spread. (If frosting becomes grainy, add a few more drops of hot water and stir until smooth.)

Recipe contributed by Rob Nelson
Modified from a recipe from Sweet Spoonfuls
Mooo News December 2012

Pumpkin-Pecan Cookies

- Posted in Baked Goods, Dessert

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. ground allspice
1 cup Country Cream butter, softened
1 cup sugar
1 Eggland’s Best egg
1 cup canned pumpkin
1 cup chopped pecans (toasted) or raisins
1 recipe Brown Sugar–Butter Frosting (below)

Preheat oven to 375° F. In a medium bowl combine flour, baking powder, cinnamon, baking soda, and allspice, then set flour mixture aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar to the mixture, beating together until combined, scraping sides of bowl occasionally. Then, beat egg into the batter, until combined. Using a wooden spoon, mix pumpkin and flour mixture into the egg mixture. Add pecans or raisins, and blend together.

Drop dough 2 inches apart by rounded teaspoons, onto an ungreased cookie sheet. Bake in a 375°F degree oven for 10-12 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Frost with Brown Sugar-Butter Frosting, recipe follows.

Makes: about 40 cookies

Brown Sugar-Butter Frosting
6 tablespoons Country Cream butter
1/3 cup packed brown sugar
2 cups of sifted powdered sugar
1 tsp. vanilla
2-3 tsp. hot water

In a medium heavy saucepan, over a medium flame, stir butter and brown sugar until the butter melts. Remove pan from heat.

Stir in sifted powdered sugar and 1 tsp. vanilla. Stir in enough hot water to make a smooth, spreadable frosting. Frost cookies immediately, while the icing is easy to spread. (If frosting becomes grainy, add a few more drops of hot water and stir until smooth.)

To Store: Place cookies in layers, separated by waxed paper, in an airtight container. Cover and store at room temperature up to 3 days, or freeze unfrosted cookies up to 3 months. Do not frost cookies if you are going to freeze them. Thaw, then frost, for best results.

Recipes contributed by Rob Nelson
Modified from a recipe from Sweet Spoonfuls
Mooo News December 2012

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