Strawberry Smoothie

- Posted in Breakfast, Drinks

Breakfast in a glass. It’s easy as 1-2-3! Make a triple batch and serve your whole family!

2 ice cubes
1 cup milk
1/3 cup cottage cheese
2/3 cup frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract

1. Pour all of the ingredients into the blender.
2. Put the lid on the blender and blend for 45 to 60 seconds until smooth.
3. Pour your smoothie into a glass and enjoy.

Nutritional analysis* (per serving): 289 calories, 19 g. protein, 2 g. fat, 49 carbohydrate, 3 g. fiber, 7 mg.cholesterol, 430 mg. sodium, 369 mg. calcium, 0.8 mg. iron. *Note: Nutritional analysis may vary, depending on the ingredients used by individual brands.

From KidsHealth.org
Mooo News, Sept. 2006

Saturday Morning Waffles

- Posted in Breakfast

(The soy flour adds protein)
1 1/2 cups all-purpose flour
1/2 cup soy flour
1 1/2 tablespoons ground cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups 1% low-fat Longmont Dairy milk
1/4 cup vegetable oil
2 large egg yolks
2 large egg whites
dash of sugar
cooking spray
1 1/2 cups maple syrup
whole strawberries or fresh peaches

Lightly spoon the flours into dry measuring cups, and level with a knife. Combine the flours, cinnamon, baking powder, and salt in a large bowl; stir with a whisk. Combine the milk, oil, and egg yolks; add to the flour mixture, stirring until smooth.

Place the egg whites in a large bowl, and beat with a mixer at high speed until foamy. Add the sugar, beating until soft peaks form. Fold the egg whites into the batter.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/3 cup batter per 4-inch waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter. Serve with syrup: garnish with fruit, if desired. Yield: 8 servings (serving size: 2 waffles and 3 tablespoons syrup).

Reuben Brunch Casserole

- Posted in Breakfast, Casserole, Meat

With Strawberry Cream Cheese Spread

Makes 10 servings

10 slices rye bread cut into 3/4-inch cubes
1 1/2 pounds cooked corned beef
2 1/2 cups shredded Swiss cheese (10 ounces)
6 eggs, lightly beaten
3 cups milk
1/4 teaspoon pepper

1. Grease a 13 x 9 x 2-inch glass baking dish. Arrange the bread cubes on the bottom of the dish

2. Coarsely shred the corned beef with a knife. Layer the meat over the bread. Sprinkle with the cheese.

3. Beat the eggs, milk, and pepper in a bowl until well blended. Pour over the corned beef mixture. Cover with foil. Refrigerate overnight.

4. When ready to bake, preheat the oven to moderate (350 F)

5. Bake the casserole, covered, in the preheated oven for 45 minutes, then uncovered for 10 minutes, or until bubbly and puffed. Serve immediately.

Strawberry Cream Cheese Spread

- Posted in Breakfast, Miscellaneous

This delectable berry flavored cream cheese spread also may be served with toasted bagels or biscuits.

2 large packages plain cream cheese
2 cups STRAWBERRIES, washed and hulled
1 Tablespoon icing sugar
1 Tablespoon frozen orange juice concentrate

Combine all ingredients in a food processor fitted with a metal blade. Whirl with an on–and-off motion, scraping down the sides of the bowl with a rubber spatula until strawberry spread is creamy and smooth. Serve spread over fresh baked scones topped with fresh sliced berries or STRAWBERRY CONSERVE. Makes 2 cups.

Red White and Blueberry Pancakes

- Posted in Breakfast

1 1/2 cups whole grain wheat flour 
2 tbsp. brown sugar
2 tsp. double acting baking powder, 
2 Eggland’s Best Eggs
1 1/4 cups buttermilk*
2 tbsp. vanilla 
3/4  cup fresh blueberries
1 cup fresh strawberries, sliced
Whipped cream made with Longmont Dairy Whipping Cream (optional)

Combine the flour, brown sugar, and baking powder together into a large mixing bowl. Mix well with a whisk to incorporate the baking powder into the flour. Add the eggs, buttermilk, and vanilla and mix well. If mixture is too thick, adjust by adding a little more buttermilk by tablespoons, until a pourable consistency is reached. Add the blueberries and stir gently until just incorporated into the batter.

Heat a large skillet and spray with pan spray. Pour batter into pan in the size of the pancakes you desire and cook the pancakes until they start to bubble on the top, flip and cook until done, about one more minute. Top with strawberries and serve with whipped cream and maple syrup.

*It is simple to make your own buttermilk from Longmont Dairy Milk. Add 1 tbsp. white vinegar or lemon juice to 1 cup of milk. Let the mixture stand for 5 minutes. Then, add the amount indicated by your recipe.

Recipe adapted from Colorado Proud, Farm Fresh Recipes, February 2012
MOOO News, July 2012

Pineapple Muffins

- Posted in Baked Goods, Breakfast

Makes 1 dozen

1 can (8 1/4 ounce) crushed pineapple
1/4 tsp. ground nutmeg
2 Cups all-purpose flour
1 egg
1/3 Cup sugar
1 Cup milk
1 Tbs. baking powder
1 tsp. grated orange rind
1/4 tsp. salt
1/4 Cup real butter, melted

Drain pineapple very well. Mix together dry ingredients: flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, beat together egg and milk. Add drained pineapple, orange rind, and melted butter to milk mixture. Blend gently into dry ingredients, mixing as little as possible until all particles are moistened. Spoon into lightly greased muffin pan.

Bake in preheated 400 degree oven for 20 to 25 minutes. Cool for 5 minutes before removing from pan. Serve warm or make ahead and reheat in foil.

Peanut Butter Lunch Box Muffins

- Posted in Baked Goods, Breakfast

A nutritious snack, best made the day before.

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2/3 cup creamy peanut butter
4 tablespoons butter
2 eggs, well beaten
1 cup Longmont Dairy Milk

Preheat oven to 350 degrees.

Sift together the dry ingredients. Work in the butter and peanut butter until well blended. Beat the eggs and add the milk to the eggs, mixing well. Add milk and eggs to the flour and peanut butter mixture. Mix thoroughly.

For loaf size: pour into a well greased and wax paper lined bread pan and bake 1 hour and 10 minutes.

For muffins: Place cupcake papers in muffin tin and spray lightly with non-stick cooking spray. Fill muffin cups and bake for about 25 minutes or until toothpick comes out clean.

Peanut Butter and Banana Breakfast Smoothie

- Posted in Breakfast, Drinks

Makes 1 serving, 8 ounces of milk per serving.

1 cup LDF milk
1 teaspoon reduced fat, all natural peanut butter
1 small banana, frozen or fresh.

 

Combine all ingredients in blender, and blend until very smooth.

Nutrition: 230 calories; 6 g fat; 1 g saturated fat; 5 mg cholesterol; 13 g protein; 36 g carbohydrate; 3 g fiber; 210 mg sodium; 510 mg calcium (50% of daily value).

From WhyMilk.com
Mooo News, June 2008

Peach Muffins

- Posted in Baked Goods, Breakfast

There is nothing as sweet and delicious as Colorado Peaches. They are the ultimate comfort food! These Peach Brown Sugar Muffins will make everyone in your world smile!

4 cups flour
2/3 cup packed brown sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground allspice
2 Eggland’s Best eggs
2 cups Meadow Gold fat free sour cream
1/2 cup vegetable oil
1 cup freshly chopped peaches

Put dry ingredients (flour, sugar, baking powder, salt, baking soda, and ground allspice) into a large mixing bowl. Combine until well blended. In another bowl, combine the eggs, sour cream, and oil and blend well. Slowly add the wet ingredients to the dry ingredients and stir in gently until the mixture is moistened (it should be a little lumpy).

Pour the batter into a muffin pan lined with cupcake papers. Fill each muffin container about 2/3 full. Bake at 400° for 20 to 25 minutes, or until they test done. This recipe makes about 20 regular-sized muffins.

From the kitchen of Amy Willard
MOOO News, August 2010

Orange Juice Mimosa Punch

- Posted in Breakfast, Drinks

1 qt. Longmont Dairy Orange Juice
1 liter club soda
1 bottle sparkling wine or 4 cups of any variety of lemon lime soda
Fresh mint (optional)

Put 1 quart of cold Longmont Dairy Orange Juice into a punch bowl. Stir in 4 cups cold club soda. Then, add the sparkling wine and stir gently. Pour into champagne flutes or small cups and serve. Garnish with fresh mint, if desired.

MOOO News, March 2013