Eggnog Bread

- Posted in Baked Goods, Dessert

3 cups all purpose flour
1/2 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 beaten egg
1 3/4 cups LDF eggnog
1/2 cup oil
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup powdered sugar
2-3 teaspoons eggnog

In mixing bowl, stir in flour, sugar, baking powder, salt, and nutmeg. Combine egg, 1 3/4 cups LDF eggnog, and oil. Add to dry ingredients, stirring until just combined. Stir in raisins and nuts.

Pour into a greased 9x5x3 inch loaf pan. Bake at 350° for 60-70 minutes or until an inserted knife comes out clean. Cover with foil after 50 minutes if bread browns too quickly. Cool in pan for 10 minutes. Wrap bread and store overnight. Stir powdered sugar and 2-3 tsp. eggnog to drizzle over bread.

From The Fence Post
Mooo News, December 2007

Easy Strawberry and Rhubarb Crisp

- Posted in Baked Goods, Dessert

Filling
5 cups 3/4-inch diced rhubarb
3 cups sliced strawberries
1 3-ounce box strawberry Jello

Combine rhubarb and strawberries in an 8-inch, greased baking dish, then sprinkle strawberry Jello over fruit.

Crisp
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup melted butter

Combine ingredients until crumbly. Sprinkle on top of fruit and Jello mix, then bake at 350º F for 50 minutes.

Top with whipped Longmont Dairy cream.
(View the Perfect Whipped Cream recipe here)

MOOO News, June 2011

Easy Lime-Sherbet

- Posted in Dessert, Frozen Treats

1 three-ounce package lime gelatin
1 cup boiling water
2 teaspoons grated lemon rind
1 1/2 cups sugar
4 to 6 tablespoons fresh lemon juice
1 quart Longmont Dairy milk
6 drops green food coloring
Garnish

Dissolve gelatin in boiling water. Add lemon rind and sugar, stirring until sugar is dissolved. Cool and stir in lemon juice. Slowly add milk, stirring constantly. Mix in food coloring.

Pour mixture into a freezer tray and freeze partially for about one and a half hours. When almost frozen, remove tray from freezer and place contents in a bowl. Beat until smooth. Pour into a two-quart freezer container or mold. Cover tightly and freeze completely. Serve garnished with semi-sweet chocolate curls, mint leaves or mandarin oranges.

Serves 10 to 12. Prep time 15 min. Freeze time 3 hours.

Easy Fruit Tarts

- Posted in Dessert

Preparation time is about 15 minutes

Ingredients:
1 (3 ounce) package cream cheese, softened
1/4 cup sour cream
1 tablespoon LDF Orange Juice
1 teaspoon vanilla
1 package (15) frozen mini filo shells, thawed
Chopped assorted fruit
Finely chopped nuts (optional)
1/2 cup seedless strawberry jam, melted
Fresh mint leaves, if desired.

Combine cream cheese, sour cream, orange juice, and vanilla in a medium bowl until well mixed. Spoon about 1 teaspoon cream cheese filling into each shell and top with fruit. Drizzle jam over fruit. (To make ahead, filled tarts may be covered and refrigerated up to 3 hours before serving). Garnish with mint leaves and nuts, if desired. Makes 15 tarts.

Suggested fruit: strawberries, kiwi, raspberries, blueberries, nectarines, and/or drained crushed pineapple.

From: Landolakes.com
Mooo News, May 2006

Easy and Perfect Whipped Cream

- Posted in Dessert, How to Videos, Miscellaneous

The flavor of real whipped cream is by far superior to non-dairy toppings. Be sure to treat your family with the real thing this holiday season.

1 cup Longmont Dairy Whipping Cream
1/4 cup regular or powdered sugar for very sweet whipped cream or
3 Tablespoons of regular or powdered sugar for mildly sweetened whipped cream
1 teaspoon vanilla

Chill your glass or stainless steel bowl (do not use a plastic bowl) and beaters in the freezer before you whip your cream, for about 15 minutes. If you start with chilled utensils, your cream will whip faster and hold its peaks much better. Pour cream into a medium-sized mixing bowl. If the bowl is too shallow, the cream will tend to splash. Beat cream, with beaters turned on high, until it begins to thicken.

Slowly add the sugar, about a teaspoon at a time, blending after each addition, so that all of the sugar is evenly incorporated into the cream. If you add the sugar too fast, it will not beat properly. Beat until cream holds peaks. If you over beat, the cream will turn into butter. If you accidentally beat the cream too long, a remedy is to add a little more cream, folding it gently into the mixture.

Dutch Cocoa Cream Cake

- Posted in Baked Goods, Dessert

Cake Ingredients:
2 cups sifted cake flour (or 1/4 cup cornstarch and 1 3/4 cups flour)
1 2/3 cups sugar
4 teaspoons baking powder
1 teaspoon salt
5 tablespoons cocoa
2/3 cup soft shortening
1 1/3 cup LDF Half and Half or LDF Whole Milk
1 1/3 teaspoon vanilla
3 Egg-land’s Best eggs

Sweetened Whipped Cream:
2 cups LDF whipping cream
1/4 cup sugar
1 teaspoon vanilla

Chocolate Frosting:
1/2 cup shortening
1 egg
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
1/2 cup LDF milk

Sift together flour, sugar, baking powder, salt, and cocoa. Add shortening. Stir together; then, add LDF half and half (or whole milk) and vanilla. Beat for two minutes. Add eggs and beat two more minutes.

Pour into two greased and floured 9” cake pans. Bake layers 30 to 40 minutes at 350°.

When cool, split each cake into two layers. In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed, with chilled beaters, until soft peaks form. Stack the four cake layers, spreading the sweetened whipped cream evenly between them. Refrigerate assembled cake until chilled, then frost.

To prepare chocolate frosting, combine shortening, egg, cocoa, and salt. Add powdered sugar, vanilla, and milk. Frost top and sides of cake. Keep refrigerated. Enjoy!

Dirt Cake

- Posted in Dessert

Fun to decorate for Fall or Halloween

1 pound Oreo Cookies
12 oz. Cream cheese, softened
4 cups Longmont Dairy Milk
3 small packages instant vanilla pudding mix
12 oz. Longmont Dairy Whipping Cream—whipped until moderately firm
8 clear plastic party cups, 6-10 ounce size
8 gummy worm candies

Whip the cream and chill. Freeze, then grind the cookies in a food processor or blender until they look like dirt.

In a bowl, thin the cream cheese with a small part of the milk, mixing until smooth. Add the rest of the milk, mix, then add the pudding and beat until smooth, around 3 minutes. Fold in the whipped cream.

To assemble, spoon 1 tablespoon of the crumbs into each cup. Carefully spoon 1/2 of the pudding mixture into the cups, then follow with a layer of crumbs. Add balance of pudding mixture to cups and sprinkle the rest of the crumbs on top. Serve within 3 to 4 hours. Before serving, place a gummy worm in each cup. The mixture can also be built in a large, glass bowl or glass baking dish and decorated as a graveyard for Halloween.

Delicious Fresh Peach Ice Cream

- Posted in Dessert, Frozen Treats

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

Combine and scald whipping cream and half and half. Add the sugar and salt and stir until dissolved. Cool. Sweeten the crushed peaches to taste. Add these to the cream and flavor with almond flavoring and vanilla. Pour into a 2-quart ice cream freezer. When frozen almost solid, remove the dasher and repack the ice cream with salt and ice. Makes about 2 quarts.

Recipes adapted from Ladies Home Journal Cookbook (1960)
Originally printed in the MOOO News, July 2006

Custard Ice Cream

- Posted in Dessert, Frozen Treats

Another version of custard. Not so sweet, it is perfect served with sauces.

5 eggs, slightly beaten
1 1/4 cups sugar
1/2 teaspoon salt
6 cups milk, scalded
4 cups heavy cream
2 tablespoons vanilla

Combine eggs, sugar, and salt in saucepan. Carefully pour hot milk over egg mixture, stirring constantly. Cook over low heat until mixture coats a spoon.

Chill in refrigerator. Stir in cream and vanilla. Freeze with your ice cream freezer according to the manufacturers’ instructions.

Creamy Custard Pie

- Posted in Baked Goods, Dessert

A specialty from Fae Burgess’ kitchen. Active in the Longmont community for over 50 years, it is estimated* that during that time, Fae has baked nearly 22,387 pies.
*(Note – Estimate is biased. The editor is her daughter-in-law.)

2 cups Longmont Dairy Milk
3 eggs
1/3 cup sugar
Nutmeg to taste
1 unbaked Pie Crust

1. Preheat oven to 425°

2. Scald 2 cups of Longmont Dairy Whole Milk

3. Beat 3 eggs slightly

4. Gradually add 1/3 cup sugar and a dash of nutmeg. Stir constantly while slowly pouring the hot milk into the egg mixture.

5. Sprinkle more nutmeg over the top. Using a measuring cup, slowly pour into an unbaked pie shell.

6. Bake at 425 for 10 minutes and then decrease the oven temperature to 350 and bake for 25 minutes longer.

From the kitchen of  Fae Burgess