Chocolate Ice Cream II

February 22, 2013 - 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
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

Chocolate Ice Cream

February 22, 2013 - Posted in Dessert, Frozen Treats

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!”

Chocolate Almond Mousse

February 22, 2013 - Posted in Dessert

3/4 cup LDF milk
4 eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 package (6 oz.) semi-sweet chocolate pieces
2 to 3 tablespoons slivered almonds

In medium saucepan, stir together milk, eggs, and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160° F. Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 pots de crème or 1/4-cup custard cups. Sprinkle with almonds. Refrigerate for several hours or overnight.

From the American Egg Board. For more delicious ideas visit their site at www.aeb.org/Recipes.
From Mooo News, December 2006

Cappuchino Sundaes

February 21, 2013 - Posted in Dessert, Frozen Treats

1/2 cup strong brewed coffee
1/2 cup whipping cream
1/4 cup, plus 2 tablespoons firmly packed golden brown sugar
1/4 cup teaspoon ground cinnamon
8 1/2 ounces semisweet chocolate, chopped
3 pints coffee frozen yogurt or ice cream
3/4 cup chopped Almond Roca or Heath Bar (about 4 1/2 ounces)

Combine coffee, cream, sugar, and cinnamon in a heavy small saucepan. Bring to simmer, stirring until sugar dissolves. Remove from heat, add chocolate and stir until melted and smooth. (Can be made 1 day ahead. Cover and chill. Re-warm over low heat, stirring constantly.) Scoop frozen yogurt into bowls. Top with sauce. Sprinkle with candy.

Buttermint Twists – fun for everyone to help make.

February 21, 2013 - Posted in Dessert

Makes 11 dozen candies

1/2 cup butter, softened
5 1/4 cups powdered sugar
3 tablespoons Longmont Dairy whipping cream
1 teaspoon peppermint extract
2-3 drops red food coloring
1-2 drops green food coloring

Beat butter in large mixer bowl at low speed, scraping bowl often, until creamy (1-2 minutes). Add powdered sugar, whipping cream, and peppermint extract. Continue beating until mixture forms a soft dough (2-5 minutes). Remove half of dough; set aside.

Add red food coloring to remaining dough in bowl. Continue beating until mixture is pink (1-2 minutes). Remove pink dough from bowl; clean beaters. Return white dough to bowl. Add green food coloring; beat until dough is light green (1-2 minutes).

Roll dough, with hands, into 12” ropes. Gently twist green and pink ropes together. Carefully continue rolling and twisting until you form a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces. Place on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry (6-8 hours). Layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. Store in freezer up to 2 months.

(From Colorado Country Life 12/01)

Buttermilk Spice Cake

February 21, 2013 - Posted in Baked Goods, Dessert

Don’t forget the whipped cream!

2 cups sifted cake flour
1 cup granulated sugar
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 teaspoon ground cloves
1 cup buttermilk
3/4 cup brown sugar
1/2 cup shortening
3 eggs

Into mixer bowl, sift together flour, granulated sugar, baking powder, soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and shortening. Beat two minutes on medium speed of electric mixer. Add eggs and beat two minutes more. Spread batter in two greased and floured 9 x 1 1/2 round layer cake pans. Bake in 350° F oven for 25-30 minutes. Cool 5 minutes and remove from pan. Frost when cool. Serve with a dollop of whipped cream made from Longmont Dairy Farm cream.

Easy Penuche Icing: In a saucepan, melt 1/2 cup butter; stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in 1/4 cup milk. Return to boiling, stirring constantly. Remove from heat and cool to lukewarm (120°F). Gradually beat in 2 1/2 cups of sifted confectioners’ sugar. Place saucepan in pan of cold water. Beat until spreading consistency. If icing becomes too thick, beat in 1-2 tsps. more milk or cream.

Susan’s Simple Buttermilk

If you find yourself without buttermilk in your refrigerator, try this easy trick. Add 1 tsp. white vinegar to 1 cup of Longmont Dairy Farm milk and let it sit for about five minutes, or until it turns sour. (Hint: the milk will begin to look a little thicker when it is ready to use.)

Brazilian Chocolate

February 21, 2013 - Posted in Dessert, Drinks

Makes 4 servings

Melt in a double boiler over hot water:
1 oz. chocolate
1/4 cup sugar
1/8 teaspoon salt

Add and stir in:
1 cup boiling water
Continue to heat 3 to 5 minutes.

Add:
1/2 cup hot milk
1/2 cup hot cream
1 1/2 cups freshly made hot coffee

Beat mixture well and add:
1 teaspoon vanilla
(optional grating of cinnamon)

Serve and enjoy!

Black Bottom Pumpkin Cream Pie

February 21, 2013 - Posted in Dessert

Crust:
Make your favorite crust or use a prepared 9-inch deep dish pie crust.

Chocolate Layer:
1 cup Longmont Dairy Farm Milk
4 ounces cream cheese, softened
1 package (3.9 oz) chocolate instant pudding

Pumpkin Layer:
2/3 cup Longmont Dairy Farm Milk
4 ounces cream cheese, softened
1 package (3.4 oz) vanilla instant pudding
1/3 cup canned solid pack pumpkin
1 teaspoon pumpkin pie spice

Topping:
1 cup Longmont Dairy Farm Cream, whipped

Prepare crust.

Chocolate Layer: Combine ingredients for chocolate layer in a bowl. Beat 2 minutes at low speed. Spread mixture onto crust.

Pumpkin Layer: Combine all pumpkin layer ingredients. Beat 2 minutes at low speed. Carefully spread mixture evenly over chocolate layer.

Cover loosely and chill 6 hours or overnight. Top with whipped cream.
Serves 8

Berry Dairy Dream

February 21, 2013 - Posted in Dessert, Drinks

Makes 2 servings, 6 ounces of milk per serving.

1 1/2 cups LDF Milk
1 cup frozen strawberries or raspberries
2 tablespoons honey
Splash of Ginger Ale or 7-Up

Combine ingredients in a blender. For an extra creamy dream add 1/2 cup strawberry ice cream or low fat raspberry frozen yogurt. Blend until smooth. Serve and enjoy.

Nutrition: 160 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 7 g protein; 35 g carbohydrate; 2 g fiber; 100 mg sodium; 200 mg calcium (20% of daily value)

From WhyMilk.com
Mooo News, June 2008

Mooo Recipes

—Longmont Dairy Farm