Buttermilk Spice Cake

- 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

- 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

- 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

Big Soft Ginger Cookies

- Posted in Baked Goods, Dessert

2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup + 2 tablespoon white sugar
3/4 cup Country Cream butter, softened
1 egg
1 Tbsp. water
1/4 cup molasses
2 Tbsp. white sugar

Preheat oven to 350° F. Then sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and 1 cup sugar, until light and fluffy. Beat in the egg, then stir in the water and molasses.

Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly, using the bottom of a clean drinking glass.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Recipe Submitted by Katie Herrmann
Modified from a recipe from allrecipies.com
Mooo News December 2012

Berry Dairy Dream

- 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

Basic Vanilla Ice Cream

- Posted in Dessert, Frozen Treats

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

Basic Gelato Recipe

- Posted in Dessert, Frozen Treats

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

Austrian Cream Cookies

- Posted in Baked Goods, Dessert

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

Apricot and Cherry Crisp

- Posted in Baked Goods, Dessert

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.

Apple Pie in a Glass

- Posted in Dessert, Drinks

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