Orange Pudding Cake

February 25, 2013 - Posted in Baked Goods, Dessert

1 vanilla Angel Food Cake (prepare cake mix according to instructions)
3/4 cup LDF orange juice
1 tablespoon gelatin
1/4 cup all-purpose flour
2/3 cup granulated sugar, plus 3 Tbls.
1/4 teaspoon salt
2 cups fat free LDF milk
3 eggs, separated for the yolks
Pasteurized egg-white product
1 tablespoon grated orange zest

Prepare Angle Food Cake and allow to cool. Combine orange juice and gelatin; set aside. In a double boiler, over boiling water, combine flour, 2/3 cup of the sugar, salt, and milk. Cook and stir until thick (about 10 minutes.) Stir in gelatin, egg yolks and orange zest. Remove from heat at once and cool.

Cut cooled cake into bite-size pieces. Measure egg white product to equal 3 egg whites. Beat the egg whites to soft peaks. Add the remaining 3 tablespoons sugar and beat 2-3 minutes. Fold into custard.

Alternate layers of cake cubes and custard in a nonstick bundt cake pan. Refrigerate at least 6 hours. Unmold. Garnish with raspberries. Can be served in a glass dish. Can be turned into an English trifle by layering with fruit and liquors.

Makes 12 servings at 245 calories each.

Adapted from Controlling Your Fat Tooth, by Joseph C. Piscatella
From Mooo News, December 2006

Orange Marmalade Bread

February 25, 2013 - Posted in Baked Goods, Dessert

Makes 1 – 9” x 5” loaf

2 1/2 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 Egg•land’s Best egg, beaten
1/2 cup thick orange marmalade
1/4 cup white (distilled) vinegar
3/4 cup sugar
1 cup milk
2 tablespoons Country Cream Butter, melted

Sift flour, soda, salt and sugar together in a bowl. In another bowl, whip the Egg•land’s Best egg thoroughly and then combine thoroughly with the orange marmalade. Stir in the vinegar, milk, and the melted Country Cream Butter, mixing until completely blended. Pour the liquid ingredients all at once into the dry ingredients mixture and stir until blended, but not until smooth. Pour into greased 9” x 5” x 3” loaf pan. Bake at 350 degrees for 1 hour.

This recipe is adapted from a little booklet called “New Fashioned Old-Fashioned Recipes,” published by Church & Dwight Co., Inc., 1953 – better known as Arm and Hammer.
MOOO News, December 2010

Orange Bundt Cake Decorated Like a Pumpkin

February 25, 2013 - Posted in Baked Goods, Dessert

8 tablespoons sweet butter, softened
1 1/2 cups granulated sugar
4 eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Longmont Dairy Milk
1 teaspoon vanilla extract
1/2 cup poppy seeds (optional)
Grated zest of 1 1/2 oranges
Orange colored frosting
1 ice cream cone
Green colored frosting

Grease a 10 inch bundt pan. Preheat the oven to 350 degrees.

Cream the butter and sugar, beating until light. Beat in egg yolks individually. Sift or mix together the flour, baking powder, and salt. Add small amounts of the dry ingredients to the butter and sugar mixture, alternating with parts of the milk. Mix well after each addition.

Fold in the poppy seeds, vanilla, and grated orange zest. Pour batter into the greased bundt pan.

Set on the middle rack of the oven and bake for 50-60 minutes. Let cool in the pan for 30 minutes before turning out onto a cake rack.

When cake has cooled, decorate as a pumpkin with the orange frosting. Frost the ice cream cone green to use as a stem. Or dribble with an Orange Glaze made from 1/3 cup orange juice, and 1/3 cup sugar, heated for about 6 minutes, until it forms a syrup.

No-Fail, Unbaked Pie Crust

February 25, 2013 - Posted in Baked Goods, Dessert, Miscellaneous

1/3 cup Crisco
ice water
1/2 tsp salt
1 cup flour

Cut the shortening into the flour and salt until the mixture is completely blended together. Add enough ice water so that the crust will stick together. (The amount of water will vary depending on the humidity of the day.) Gather into a ball and roll out. Form crust in pie pan.

Molten Chocolate Cakes

February 25, 2013 - Posted in Baked Goods, Dessert

Simply use a brownie mix to make these sinfully rich little cakes. Serve warm with LDF whipped cream for your Valentine. Warning — you probably won’t eat only one!

1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup butter (NOT margarine)
3 eggs
3 egg yolks
1 package fudge brownie mix (14-16 oz.)
2 tablespoon LDF chocolate milk
2 tablespoon powdered sugar

Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray containing flour and set aside.

In a medium microwave-safe bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.

In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until foamy, light in color, and doubled in size.

If there is one, set aside the chocolate syrup packet from brownie mix. Gradually add the dry brownie mix to the beaten egg mixture, stirring with wooden spoon until well blended. Fold in melted chocolate mixture and LDF chocolate milk. Carefully pour batter into prepared muffin cups.

Bake at 400 degrees for 10 to 14 minutes or just until edges are set. The centers of the little cakes will be soft. Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate.

Drizzle with warm chocolate syrup from the reserved packet and sprinkle with powdered sugar. If there isn’t a chocolate syrup packet in the brownie mix, drizzle the cupcakes with some warm chocolate ice cream topping.

Makes 12 servings. Preparation time: 20 minutes; baking time: 12 minutes.

Recipe by Linda Larson, from About.com
Mooo News February 2009

Molly’s Eggnog Cheese Cake

February 25, 2013 - Posted in Dessert

Serves 10

1 – 12 oz. box of Vanilla Wafers
2 tsp. powdered cocoa
3 Tbs. butter – melted
2 Cups Longmont Dairy Special Eggnog
2 Cups buttermilk
1-2 Tbs. Rum or Brandy (optional)
8.5 oz instant vanilla pudding powder (a small and a large box)
1/8 tsp. ground nutmeg
2 Cups whipping cream – whipped
16 oz. Cream Cheese, softened

Crush 50 vanilla wafers to equal 2 cups fine crumbs. (Use a food processor or place in a plastic bag and crush with a pie roller.) Save the remaining wafers to crush for topping. Add 2 tsp. cocoa and mix well. Add melted butter, mix and press crumbs firmly into the bottom of a 9” spring-form pan.

Beat the cream cheese in a large bowl until smooth. Gradually add 1/3 cup of Eggnog, blending until totally smooth to prevent lumps. Slowly add remaining Eggnog, buttermilk, rum or brandy, and nutmeg. Finally add pudding powder and blend quickly.

Pour carefully into the spring-form pan. Chill until firm, usually approximately 3 hours. Remove the sides of the pan. Crush the remaining cookie pieces to medium crumbs, sprinkle on top as a garnish, then top with the whipped cream. Enjoy!

Merry Meringue Cake

February 25, 2013 - 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

February 25, 2013 - 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

Mooo Recipes

—Longmont Dairy Farm

Orange Pudding Cake

Orange Marmalade Bread

Orange Bundt Cake Decorated Like a Pumpkin

No-Fail, Unbaked Pie Crust

Molten Chocolate Cakes

Molly’s Eggnog Cheese Cake

Merry Meringue Cake

Lemonade Scones