Grandma Winner’s Good Cookies

- Posted in Baked Goods, Dessert

2 Eggs-Land’s Best Eggs
1 cup sugar
1 cup soft butter
1/2 cup Longmont Dairy Milk
3 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder

Cream butter & sugar together, add beaten eggs and mix well. Mix flour, salt, and baking powder in a separate bowl. Add half flour mixture and half milk and blend well, then repeat. Cover bowl and chill in the refrigerator for about 2 hours.

Preheat oven to 350º. Dough will be sticky, so keep extra flour nearby. Roll out dough, and use your favorite cookie cutters to cut out cookies. Place onto ungreased cookie sheets and bake for 8-12 minutes, depending on the thickness of the cookie. Cool and decorate.

Powdered Sugar Icing
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

Grandma Nellie’s Sweet Cream Cupcakes

- Posted in Baked Goods, Dessert

A treat from Susan’s grandmother’s collection.

1 cup sugar
2 eggs beaten well
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Longmont Dairy cream
1 teaspoon vanilla

Preheat oven to 400°.

Beat eggs, then add sugar gradually. Sift the dry ingredients. Add the flour mixture to the eggs and sugar mixture, in small portions, alternating with the cream. Spray a 12 cupcake pan with non-stick pan spray, or use cupcake liners. Fill cupcake pan evenly. Bake at 400° F. for 15 minutes.

Fresh Strawberry Trifle

- Posted in Dessert

6 Servings

2 cups skim milk, divided
1 egg, beaten
3 tablespoons cornstarch
2 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon orange extract
6 ladyfingers, split lengthwise
1 tablespoon Orange flavored liqueur
3 cups sliced fresh strawberries
Fresh whole strawberries

Combine 1 3/4 cups milk and egg in a medium saucepan; beat with a wire whisk 1 to 2 minutes or until foamy. In a separate bowl, combine remaining 1/4 cup milk and cornstarch; stir until smooth. Add honey and stir well. Add to milk mixture, and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla and orange extract. Cover and chill.

Sprinkle ladyfingers with liqueur. Arrange half of ladyfingers on bottom of a 1-quart soufflé or trifle dish. Arrange 1 cup sliced strawberries on top of ladyfingers and around lower edge of dish, cut side out. Top with half of chilled custard and remaining ladyfingers. Top with remaining custard and remaining 1 cup strawberries. Cover and chill at least 2 hours. Garnish with fresh whole strawberries, if desired.

Fresh Peach Ice Cream

- Posted in Dessert, Frozen Treats

2 cups finely chopped, small ripe peaches (Small peaches are better for taste and low water content.)
1 1/4 cups sugar
Juice of 1/2 a lemon
2 large eggs
1 cup Longmont Dairy milk
2 cups Longmont Dairy whipping cream

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy (1-2 minutes). Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended (1 minute). Transfer to saucepan and pour in the milk . Heat over low to medium heat, stirring constantly, until mixture thickens and bubbles for 1 minute (or to 160ºF).

Pour milk mixture into ice cream maker container. Add cream and blend. Chill for at least 2 hours. Just before freezing, add peach juice and blend. Freeze ice cream following manufacturer’s instruction. After the ice cream stiffens (but just before it is done) add the chopped peaches. Continue freezing until ice cream is ready. Makes just over 1 quart.

(Adapted from recipesource.com)

French Vanilla Ice Cream

- Posted in Dessert, Frozen Treats

4 egg yolks
3/4 cup sugar
1/8 tsp. salt
2 cups LDF milk
2 cups LDF whipping cream
1 tsp. vanilla

Mix the slightly beaten egg yolks with sugar and salt. Scald milk and cream in a double boiler. Slowly, 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 an ice cream freezer.

Makes about 2 quarts.

MOOO News June 2012

French Chocolate Mousse Pie

- Posted in Baked Goods, Dessert

Silken textured cream pies, flavored with spirits and ruffled with whipped cream are definitely not everyday desserts. For special menus, however, extravagant endings are most appropriate. Here is the first of two pies (Rum Cream Pie will be the next installment) that are sure to rate rave reviews. Both should be made ahead and chilled before serving.

2 cups milk
1/3 cup sugar
5 oz. semi-sweet or milk chocolate, cut up
1/4 cup flour
4 egg yolks
1 1/2 teaspoons vanilla
1 cup whipping cream
9-inch baked pie shell

Combine 1 1/2 cups milk, sugar, and chocolate in saucepan. Stir over medium-high heat until chocolate melts. Beat remaining 1/2 cup milk, flour, and egg yolks in a bowl, using a wire whip, until very smooth.

Gradually whip in about half of the hot mixture, then return the bowl’s entire contents to remaining hot mixture in the saucepan. Cook, stirring all the while, until it thickens and boils. Boil gently, stirring vigorously with a wire whip, for one minute. Stir in vanilla.

Cover surface of chocolate mixture with plastic wrap to prevent a skin from forming. Chill. Whip cream. Fold 3/4 of the cream into chocolate mixture. Turn into pie shell. Pipe or dollop remaining cream on top. Garnish with grated or shaved chocolate. Chill before cutting.

Makes 6 to 8 servings.

French Cherry Pie

- Posted in Baked Goods, Dessert

1 cup cold milk
1 cup (8 oz.) sour cream
1/4 teaspoon almond extract
1 package vanilla instant pudding
1 baked 9“ pie shell, cooled
1 can (21 oz.) cherry pie filling

Combine milk, sour cream, and almond extract in bowl. Add pudding mix. Slowly beat with rotary beater, or at low speed of electric mixer, until well blended—about 1 minute. Pour into pie shell. Chill 2 hours. After cutting pie into wedges, spoon cheery pie filling over each serving

Fat-Free Fudgy Brownies

- Posted in Baked Goods, Dessert

1/3 cup unsweetened cocoa powder
2/3 cup unbleached all-purpose flour
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
2 egg whites
1 teaspoon dry instant coffee dissolved in 1/3 cup boiling water
1/3 cup fat free skim milk
1 jar (2 1/2 ounces) baby-food pureed prunes
1 1/2 teaspoons vanilla extract
Confectioners sugar for dusting, optional

Directions: Preheat the oven to 350 degrees F. Spray an 8 x 8 inch pan with non-stick vegetable cooking spray and set aside. Sift the cocoa powder into a large mixing bowl. Add the flour, sugar, baking soda, baking powder, and salt. Mix well. In another bowl, combine the dissolved coffee, milk, prunes, vanilla, and egg whites. Mix well.

Add the liquid ingredients to the dry ingredients and mix well.

Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes or until a knife inserted in the center comes out clean.

Allow the brownies to cool in the pan on a rack for 10 minutes and then invert it onto a serving plate. Allow the brownies to cool completely before cutting them into 16 squares. Dust the tops of the brownies with confectioners sugar if desired. Makes 16 brownies.

Nutritional facts: 60 calories, 2 g protein, 14 g carbohydrates, 0 g fat, 0 mg cholesterol, 95 mg sodium. Fat free skim milk was used for nutritional analysis.

Evelyn’s Butter Cookies

- Posted in Baked Goods, Dessert

Fun to make at Spring Break

1 cup butter (softened)
1 cup sugar
1 large egg, beaten
1 tablespoon vanilla extract
1 tablespoon lemon extract
2 1/2 cups flour
Colored sugar (sprinkles)

Cream butter and sugar. Add beaten egg. Add vanilla and lemon extracts. Add flour and mix well.

Make tiny balls and dip in colored sugar. Flatten balls and put on baking sheet. Bake at 350 degrees for 12-14 minutes.

From the “Gooseberry Patch—Old Fashioned Country Christmas Cookbook”

Eggnog Cookies

- Posted in Baked Goods, Dessert

2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup of softened Country Cream butter
1/2 cup Longmont Dairy Traditional Eggnog
1 tsp. vanilla extract
2 Eggland’s Best egg yolks

Preheat oven to 300° F. Combine flour, baking powder, cinnamon, and nutmeg together. Then cream sugars and butter together until the mixture is well blended and light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not over mix.

Drop by teaspoonfuls, 1 inch apart, onto ungreased cookie sheet. Sprinkle lightly with nutmeg. Bake 20-23 minutes until bottoms turn light brown.

Recipes contributed by Cody Lammers
Modified from a recipe from AllRecipies.com
Mooo News December 2012