1 8-oz package cream cheese
1/4 cup butter
1/4 cup shortening
2 teaspoons vanilla
4-5 cups powdered sugar
Cream first 3 ingredients together. Add sugar and vanilla. Blend well. Add more sugar if you need a stiffer frosting. Beat on high 2-3 minutes or until well blended.
1/2 cup Country Cream butter
1 cup sugar
3/4 cup brown sugar (packed)
1/4 cup Longmont Dairy milk
2 Tbsp. Longmont Dairy orange juice
1 Eggland’s Best egg
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1 cup slivered almonds
5 oz. craisins
Preheat oven to 375° F. While oven is preheating, cream butter and sugars together. Beat in milk, orange juice, and egg. Sift together flour, baking powder, salt, and soda. Blend well with sugar mixture. Stir in slivered almonds and craisins. Drop dough by teaspoonfuls on greased cookie sheet. Bake 10 to 15 minutes.
Orange Butter Frosting
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
Crust:
1 1/3 cups chocolate wafer crumbs
2 Tbsp. sugar
1/4 cup butter, melted
Filling:
1 envelope unflavored gelatin
1/4 cup water
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups Longmont Dairy Eggnog
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1 cup whipping cream, whipped
Topping:
1 cup whole berry cranberry sauce
1/2 cup whipping cream
2 tablespoons powdered sugar
Crust: Preheat oven to 350º degrees F. Combine all ingredients. Press on bottom and sides of 9-inch pie pan. Bake 5 minutes. Cool completely.
Filling: Sprinkle gelatin into the water to soften. Combine sugar, cornstarch, and salt in saucepan. Stir in Eggnog. Cook over medium heat, stir constantly, until thickened. Cook 2 more minutes. Remove from heat; stir in softened gelatin until dissolved. Stir in extracts. Chill until mixture mounds when dropped from a spoon (about 45 minutes). Fold in whipped cream. Pour into cooled crust and chill several hours.
Topping: Just before serving, spread cranberry sauce to within 1 inch of pie edge. Beat whipping cream in chilled bowl until foamy. Gradually add sugar, beating until soft peaks form. Pipe through a pasty tube around edge of pie. Serve immediately.
From the MOOO News’ Recipe Archives
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.
Classic Vanilla Custard Ice Cream
Custard Base:
6 eggs
3/4 cup sugar
2-3 Tbsp. honey
1/4 tsp. salt
2 cups Longmont Dairy Milk
Ice Cream:
2 cups Longmont Dairy Whipping Cream
1 Tbsp. vanilla
crushed ice
Custard Base: Beat eggs, sugar, honey, and salt in medium heavy saucepan until blended; stir in milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately and quickly cool by setting the pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. Press a piece of plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.
Ice Cream: Pour chilled custard, whipping cream, and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer’s directions, using 6-parts crushed ice to 1-part rock salt. Transfer to freezer containers, allowing head space for expansion; freeze until firm. Serve with fresh fruit or with your favorite ice cream topping. This basic custard can be varied, with flavorings and stir-ins of your choice. For stir-ins, use pureed fruit, mini chips and other small goodies!
Recipe used with permission from the American Egg Board www.incredible egg.com
Mooo News, July 2009
Dazzle your kids with this fun, nutrient-packed chiller
Ingredients:
4 tablespoons chocolate syrup, divided
2 tablespoons raspberry syrup
1 cup Longmont Dairy Farm 2% chocolate milk
Multi-colored sprinkles (optional)
Fresh or frozen raspberries or strawberries (optional)
Stir 2 tablespoons chocolate syrup and 2 tablespoons raspberry syrup into chocolate milk and mix thoroughly. Chill mixture in freezer for five minutes.
While mixture is chilling, dip two glasses in sprinkles to coat rims, if desired. Drizzle remaining chocolate syrup on inside and bottom of glasses. Remove mixture from freezer. Pour into prepared glasses. Garnish with raspberries or strawberries, if desired.
Nutrition facts per serving:
231 calories; 2 g fat; 1 g saturated fat; 4 mg cholesterol; 95 mg sodium; 50 g carbohydrates; 5 g protein; 15% Daily Value calcium; 5% Daily Value vitamin A; 12% Daily Value vitamin D; 5% Daily Value iron.
From http://www.gotmilk.com/kids/recipes.html
Mooo News, October 2005
6 oz. bittersweet or semisweet chocolate, cut into small pieces
1 1/2 cups LDF whipping cream
3 large egg yolks
1/3 cup granulated white sugar
1/4 cup water
Garnish: fresh raspberries, shaved chocolate
Chocolate Mousse: In a medium-sized stainless steel bowl, set over a saucepan of simmering water, melt the chocolate. Set aside, but keep the bowl over the warm water, so the chocolate will stay slightly warm. In the bowl of an electric mixer (or with a hand mixer), whip the heavy cream until soft peaks form. Refrigerate, covered, until needed. Place the egg yolks in a large heat-proof bowl and set aside.
In a small saucepan, combine the sugar and water and bring to a boil. Boil until the sugar dissolves – a minute or two. This produces sugar syrup. Then, whisking constantly, pour the boiling syrup over the egg yolks. Set the bowl over a pan of simmering water and whisk the mixture constantly (use a hand mixer on low speed) until the mixture is thick and light in color. This mixture should be hot to the touch. (About 10 minutes)
Remove the bowl from the heat and, working quickly, and scrape the egg mixture into a clean large bowl of your electric mixer. On medium speed (or with a hand mixer) beat until the volume has doubled and the bottom of the bowl becomes completely cool to the touch. Turn speed to low, and beat in the warm melted chocolate until well combined. Fold in half the reserved whipped cream and then fold in the remaining cream.
The mixture should resemble softly whipped cream. This can be used immediately or refrigerated, covered, until needed. If the mixture seems a little runny, the chocolate may have been too warm, but after refrigerating for an hour or so, it will firm up.
Can be made and refrigerate a day ahead of time. Serve in long-stemmed wine glasses and garnish with shaved chocolate and raspberries for flair! Makes about 3 cups; 4-6 servings or it is enough to fill one 9-inch layer cake.
From Mooo News, February 2008
Barb grew up in Loveland, where her step-father owned a dairy farm. She now lives in Colorado Springs with her husband John, where she is employed by Focus on the Family.
6 oz. semi-sweet chocolate
1/8 teaspoon cream of tartar
1/2 cup milk
3 tablespoons sugar
2 teaspoons unflavored gelatin
2 cups heavy cream
2 tablespoons cold water
3 tablespoons light rum (optional)
2 eggs (separated)
1/2 cup chopped walnuts (optional)
1/8 teaspoon salt
Combine chocolate bits and milk in top of a double boiler. Heat over hot water until chocolate melts. Soften gelatin in water. Beat egg yolks lightly. Stir yolks and gelatin into chocolate mixture. Cook over hot water a few minutes, stirring constantly, until gelatin is dissolved. Remove from heat. Cool to room temperature.
Beat egg whites until foamy. Add salt and cream of tartar. Continue to beat, adding sugar gradually, until stiff peaks form. Whip Cream. Stir rum into chocolate mixture, then fold in meringue, half of the whipped cream and walnuts. Chill until firm. Un-mold and garnish top with the remaining whipped cream and chocolate shavings.
From Barbara McCarty
There are no eggs in this recipe — it’s the cornstarch that gives the gelato a smooth, silky texture. Fine chocolate makes this an elegant dessert!
3 1/4 cups LDF whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Bring 2 1/2 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth.
Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving. Gelato keeps 1 week.
From Gourmet Magazine, September 2003
Mooo News, 2007
4 egg yolks
3/4 cup sugar
1/8 tsp. salt
2 cups LDF milk
2 cups LDF whipping cream
1 tsp. vanilla
2 oz. melted chocolate
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. Stir in 2 ounces of melted chocolate. Remove from heat and add vanilla. Freeze in an ice cream freezer. Makes about 2 quarts.
MOOO News June 2012
A rich deep chocolate flavored ice cream. The custard takes a little more time, but if chocolate is your favorite, you will find it worth every minute.
5 squares unsweetened chocolate, melted.
5 cups Longmont Dairy milk
2 1/2 cups sugar
5 tablespoons flour
3/4 teaspoon salt
4 eggs, slightly beaten
5 cups cream
2 teaspoons vanilla
Scald milk over low heat. Stir in melted chocolate.
Combine sugar, flour, and salt in a bowl; add eggs and mix well. Pour hot milk slowly 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.
Ice Cream Recipes from Proctor Silex… “It’s Ice Cream Time!”