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

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.