1 quart LDF half and half
3/4 cup sugar
1/4 tsp. salt
1 Tblsp. vanilla
Scald the half and half, then add the sugar and salt. Stir until the sugar is dissolved. Cool and flavor with vanilla. Freeze in an ice-cream freezer.
Makes 1 1/2 quarts.
MOOO News, June 2012
Try adding vanilla and your favorite fruits. Experiment with desired flavors!
2 cups LDF whole milk
1 cup LDF cream
4 egg yolks
1/2 cup sugar
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
From: allrecipes.com/Recipe/Gelato/Detail.aspx
Mooo News 2007
2 Eggland’s Best eggs
1 cup sugar
1 cup Longmont Dairy whipping cream
3 3/4 cups flour
3 tsp. baking powder
1 tsp. salt
Beat eggs until light. Add sugar gradually. When sugar is completely blended into the eggs, slowly blend in whipping cream. Sift together flour, baking powder, and salt, then add to the cream mixture, stirring well, until completely blended. Chill dough at least 1 hour. After dough is chilled, preheat oven to 375° F.
Roll out dough to 1/4 to 3/8 inch thick on lightly floured surface. Cut into 2″ squares. Make two 1/2 inch slits on each side of each square. Place on lightly greased baking sheet. Bake 10 to 13 minutes. Cool. Frost irregularly with pastel-colored Butter or Browned Butter Frosting, recipes follow.
Note: Food coloring can be added to either of the following frosting recipes to create pastel-colored frosting. Suggestion: try crushed candy canes in pink frosting!
Butter Frosting
2 1/2 Tbls. softened Country Cream butter
1 1/2 cups powdered sugar
1 1/2 Tbls. Longmont Dairy whipping cream
1 tsp. vanilla
Food coloring, if desired
Blend butter and sugar together. Stir in cream and vanilla until smooth. Color with food coloring, as desired.
Browned Butter Frosting
Make the recipe for Butter Frosting above, but use butter delicately browned in saucepan over medium heat, before adding the other ingredients.
Recipes contributed by Susan Boyd
Mooo News December 2012
3 1/2 pounds apricots, pitted, quartered
1 pound cherries, pitted
1 cup (scant) sugar
3 1/2 tablespoons quick-cooking tapioca
8 tablespoons (1 stick) chilled butter
3/4 cup all purpose flour
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup sliced almonds
Vanilla Ice Cream
Butter 9 x 13 inch baking dish. Combine first 4 ingredients in bowl. Let stand until tapioca softens, about 45 minutes. Preheat oven to 375° F. Transfer apricot mixture to prepared dish. Cut 2 tablespoons butter into small pieces and arrange atop fruit. Bake until juices bubble, about 35 minutes. Cool completely, about 1 1/2 hours.
Preheat oven to 375° F. Mix flour, brown sugar, and cinnamon in bowl. Add 6 tablespoons butter; cut in until mixture resembles coarse meal. Mix in nuts. Sprinkle topping over fruit, leaving 1 inch border on all sides. Bake until topping is brown and crisp, about 45 minutes. Serve warm with ice cream.
Makes 2 servings, 6 ounces of milk per serving.
1 1/2 cups LDF Milk
3 tablespoons frozen apple juice concentrate
1/2 cup lowfat vanilla frozen yogurt
1/4 teaspoon ground cinnamon
Mix ingredients in a blender. Blend until smooth. Serve and enjoy.
Nutrition: 170 calories; 1.5 g fat; 1 g saturated fat; 10 mg cholesterol; 8 g protein; 30 g carbohydrate; 0 g fiber; 130 mg sodium; 240 mg calcium (25% of daily value)
From WhyMilk.com
Mooo News, June 2008
Serves 6
1 cup Sharp Cheddar cheese, shredded
4 tart apples; peeled, cored, and coarsely chopped
1/4 cup flour
1/4 teaspoon cinnamon
1/4 cup oatmeal
1/4 teaspoon ground coriander
1/2 cup sugar
1/4 teaspoon nutmeg
4 tablespoons butter, softened
Juice of one lemon
Lightly mix flour, oatmeal, sugar, butter, and spices until coarse and crumbly. Toss apples in lemon juice. Add sharp Cheddar cheese to apple mixture.
Divide apple & cheese mixture evenly between six-1 cup, oven proof dishes or custard cups. Top with flour mixture. Bake at 375 degrees for 25-35 minutes.
From the American Dairy Association
Makes 6 servings.
1/4 cup dried currants or raisins
2 Tbsp. apple cider or juice
1 large tart cooking apple (Rome Beauty or Granny Smith)
1/4 cup butter, melted
4 eggs, beaten
1 3/4 cups Longmont Dairy milk
1/2 cup LDF whipping cream
1/2 cup sugar
1/2 tsp. vanilla
2 cups unseasoned croutons
1/3 cup slivered almonds
2 Tbsp. brown sugar
1. Soak currents in apple cider
2. Peel, core, and cut apple into thin slices. Cook slices in 2 Tbl. of butter until soft.
Place into a 1 ½ quart casserole
3. Beat eggs in medium bowl. Add milk, cream, sugar, and vanilla and stir well.
4. Add croutons, remaining butter, and current mixture to casserole. Stir gently to mix with apples.
5. Pour eggs and milk mixture into casserole and let stand 20 minutes. Sprinkle with
almonds and sugar.
6. Place casserole in a large, shallow baking pan; place on a shelf. Pour boiling water into the pan to come 1 to 2 inches up the sides of the casserole.
7. Bake at 350° for 40 minutes or until a thin-bladed knife comes out clean when inserted 1 inch from the edge. Serve warm or cold with cream.
From “The Family Circle Encyclopedia of Cooking”
Mooo News October 2012
Kids and adults alike will love these nutritious afternoon coolers
Choco-Nana Milk Blast
Add the following ingredients into a blender and blend until smooth:
1 ripe banana
1 cup LDF 2% chocolate milk
1 cup chocolate low-fat frozen yogurt
White or multicolored sprinkles
Chocolate Covered Strawberry Smoothie
Blend two parts strawberry ice cream with 1 part LDF 2% chocolate milk.
The Iceberg Smoothie
Blend 2 parts quick frozen fruit with 1-part LDF 2% chocolate milk.
Chocolate Zoo Smoothie
Blend chocolate milk and a few animal crackers together in the blender.
The All American Smoothie
Blend chocolate milk and a chocolate chip cookie together in the blender.
From http://www.gotmilk.com/kids/recipes.htm
Mooo News, October 2005
A wonderful treat—French toast stuffed with cream cheese and chocolate and topped with cherries.
2 8-ounce packages cream cheese
2 tablespoons powdered sugar
1/2 cup miniature semi-sweet chocolate chips
Loaf of French bread, sliced into 12 thick pieces (Can substitute regular bread)
1 16 ounce can pitted dark cherries
1/4 cup sugar
3 tablespoons cornstarch
1/2 cup cold water
1 1/2 cups water
1/4 teaspoon nutmeg
5 eggs
1 1/2 cups milk
2 teaspoons sugar
1 teaspoon vanilla
Filling: Beat together: 2 8-ounce packages cream cheese and 2 tablespoons powdered sugar—until smooth.
Add: 1/2 cup miniature semi-sweet chocolate chips.
Slice a loaf of French bread into 12 thick pieces. Cut a pocket in the top of the slice and fill each with cheese mixture. ( Can substitute 2 slices of regular bread.)
Sauce: Prepare ahead to keep warm. Heat in a saucepan 1 16 ounce can pitted dark cherries and juice and 1/4 cup sugar.
Dissolve: 3 tablespoons cornstarch in 1/2 cup cold water to make a paste. Add to cherry juice, stirring constantly. Then add about 1 1/2 cups water, stirring to form sauce. Add 1/4 teaspoon nutmeg. Keep warm.
Batter: In a large bowl beat 5 eggs. Add 1 1/2 cups milk and 2 teaspoons sugar. Add 1 teaspoon vanilla.
Cook: Dip stuffed bread slices into egg batter and brown on griddle with melted butter. Brown both sides. To serve, top with cherry sauce and dust with powdered sugar.
Adapted from Todd Seidl, Victorian Treasure Inn, Lodi, WI
Please note: this sour cream recipe is only recommended for baking purposes, and not for condiment use such as baked potatoes.
2 cup heavy cream
2 tbs. buttermilk*
Combine whipping cream and buttermilk in a sterilized glass jar. Stir well. Cover loosely with lid or plastic wrap. Let stand in warm place until cream becomes thick, approximately 24-48 hours. Stir well.
*Homemade LDF Buttermilk
This buttermilk is only recommended for baking purposes.
1 1/2 tsp. lemon juice or vinegar
1/2 cup LDF milk
Stir lemon juice or vinegar into 1/2 cup milk. Let stand for 5 minutes.
From Cooks.com
Mooo News, November 2008