Orange Cream Scones

- Posted in Baked Goods, Breakfast

2 cups all purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
Finely grated peel from 1 orange
1/4 cup cold butter
2 eggs, whisked
1/2 cup sour cream
2 Tbsp. milk

Preheat oven to 375°. Combine dry ingredients and grated orange peel in food processor fitted with a metal blade. Whirl until blended, about 20 seconds. Cut butter into cubes and add. Whirl with on and off motion until mixture resembles course meal; pour into mixing bowl.

Stir in whisked eggs and sour cream just until ingredients are moistened. Turn dough onto lightly floured surface and knead gently for about 2 minutes. Roll out dough to 3/4″ thickness.

Cut out scones using a 3″ cookie cutter. Place on a greased baking sheet. Brush tops with milk and bake for 15 to 17 minutes or until tops are golden and crusty. Remove to a rack to cool. Makes 8 scones.

Omelet Sandwiches On-the Run

- Posted in Breakfast, Meat

1/2 cup chopped bell pepper
1/2 cup chopped onion
1 teaspoon oil
6 eggs, beaten
1/4 cup Longmont Dairy Milk
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup chopped ham
8 English muffins, split and toasted

Sauté the green pepper and onion in the oil in a nonstick skillet until tender. Whisk the eggs, skim milk, salt, and pepper in a bowl until blended. Stir in the green pepper mixture.

Pour the egg mixture into a 9 x 9 inch baking pan sprayed with nonstick cooking spray. Sprinkle with cheese and ham. Bake at 425° for 20 minutes or until set. Let stand 10 minutes. Cut into 8 equal portions. Place 1 portion on the bottom of half of each English muffin. Top with the remaining halves. Split toasted bagels may be substituted for the English muffins.

TIP: You can prepare Omelet Sandwiches in advance and freeze for future use. To reheat, wrap each frozen sandwich in a paper towel. Microwave on medium for 3 1/2 – 4 minutes. Or, wrap in foil and bake at 350° for 20-25 minutes until heated through.

Nutty Apricot Oatmeal

- Posted in Breakfast

A nutty version of a nutritious classic

1 1/2 cups fat free or low-fat milk
1/3 cup dried apricots, chopped
2 tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon almond extract
1 cup rolled oats
1/4 cup fat-free or low-fat milk, warmed
4 teaspoons slivered almonds

Directions:
In a medium saucepan, bring milk, apricots, brown sugar, and cinnamon to a gentle boil. Add extract and oatmeal, mix to coat grains, return to simmer, lower heat, and cook uncovered for 5 minutes or until most of liquid is absorbed. Portion into two bowls, pour warmed milk over top, and sprinkle with slivered almonds.

Nutrition:
340 calories; 5g fat; 0g saturated fat; 5mg cholesterol; 16g protein; 57g carbohydrate; 6g fiber; 120mg sodium; 270mg calcium (25% of daily value). Nutrition figures based on using fat-free milk.

From WhyMilk.com
Mooo News January 2009

Maple Whole Wheat Scones

- Posted in Baked Goods, Breakfast

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold butter
1 1/4 cups LDF Half & Half
1 egg
1/3 cup currants or raisins
1/4 cup maple syrup

Heat oven to 375° F. Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Combine LDF half & half and egg in small bowl until smooth. Stir egg mixture into flour mixture just until moistened. Stir in currants or raisins.

Turn dough onto lightly floured surface. Knead 4-5 times until smooth, adding more flour, 1 tablespoon at a time, if necessary. Divide dough in half. Pat each half into a 7-inch circle on a large greased baking sheet.

Score each half into 8 wedges. (Do not separate.) Brush each top with half of maple syrup. Bake for 20 to 25 minutes or until lightly browned. Brush with remaining maple syrup. Cut into wedges. Serve warm.

Yield: 16 scones. (Remember: scones may spread out more when made with real butter.)

From: Landolakes.com
Mooo News, May 2006

Make-Ahead Praline Pecan French Toast

- Posted in Breakfast

6 Eggland’s Best Eggs
1 1/2 cups Longmont Dairy half and half
1 Tbls. brown sugar
2 tsp. vanilla extract
1 (12 oz.) loaf of French bread, sliced 1” thick
1 Tbls. Country Cream butter
3/4 cup firmly packed brown sugar
1/2 cup maple syrup
3/4 cup chopped toasted pecans

Grease a 9×13-inch baking dish. Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup of the egg mixture into prepared baking dish. Arrange slices of French bread into baking dish (overlapping the slices slightly, if necessary) and pour the remaining egg mixture evenly over bread. Cover and refrigerate overnight.

Preheat oven to 350°. Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.

Bake casserole in the preheated oven until set and golden brown, about 30 minutes. Serves 6-8.

Adapted from Allrecipes.com
MOOO News, March 2013

Low-Cal Pancakes

- Posted in Breakfast

Makes 26 three-inch pancakes at 27 calories each.

1 1/4 cups sifted all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 egg, slightly beaten
1 1/4 cups milk

1. Sift flour, baking powder and salt into mixing bowl.

2. Combine egg and milk; add to flour mixture. Stir only until ingredients are moistened. Batter will be lumpy.

3. Heat a nonstick skillet or griddle until a drop of water dances on the surface. Use a measuring tablespoon to drop level tablespoons of batter on the heated griddle. Bake over low heat until the surfaces of the pancakes are bubbled. Turn and bake other side.

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.

Whole Wheat cakes: Substitute whole wheat flour for the all-purpose flour. Makes 20 three inch pancakes at 35 calories each.

Irish Scones

- Posted in Baked Goods, Breakfast

Serve with whipped cream and jam for breakfast or with afternoon tea.

2 cups sifted flour
3 Tbls. sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup butter or regular margarine
1/4 cup currants or chopped raisins
2 eggs, beaten
1/2 cup light cream
1 egg white

Sift together flour, sugar, baking powder and salt into a bowl. Cut in butter until mixture is crumbly. Add currants or raisins. Combine eggs and cream. Add to crumb mixture all at once, stirring just enough with fork to mix.

Roll dough on floured surface to 1/2” thickness. Cut with floured 2” cutter and place about 1” apart on a greased baking sheet. Beat egg white until frothy and brush on to the tops of the scones. Bake in 375° oven for 15 minutes, or until golden. Makes 24 scones.

From Great Home Cooking in America
Mooo News March 2006

 

Homemade “Anytime” Strawberry Pancakes

- Posted in Breakfast

This recipe comes from our plant manager’s wife, Sarah. Her little boys loved these pancakes! You can also try using LDF Chocolate milk in the recipe, instead of LDF Strawberry Milk.

1 cup flour 
2 teaspoons baking powder 
1/4 teaspoon salt 
1 beaten egg 
1 cup LDF Strawberry Milk 
2 tablespoons cooking oil

Mix together egg, milk, and cooking oil. Sift dry ingredients together, then gently mix in until the batter is smooth. Cook pancakes in a hot skillet or flat grill and turn as soon as little bubbles begin to form and break on the top, being careful not to overcook.

Serve pancakes with fresh strawberries. Good any time of the day and guaranteed to make even big kids smile. You may want to make a double batch the first time around!

Delicious Tip— 
If you want to use this recipe as a dessert, add chocolate chips and home-made LDF whipped cream*. Top with chopped nuts and a cherry!

*LDF whipping cream is on special during the month of July: $1 off one quart and 50¢ off one pint.

French Toast Soufflé

- Posted in Breakfast

An Easy Holiday Morning Treat. Serves 8 (Assemble the evening before, refrigerate; then bake in the morning.)

1 8 oz package cream cheese
1 dozen eggs
1 cube butter
3 cups Half and Half
1/2 cup maple syrup
1 1/2 tsp. vanilla
Dry, cubed bread (about 1 loaf any kind)
Cinnamon
2 Buttered 9” x 11” baking dishes

Microwave cream cheese, butter, and maple syrup until soft, but not hot (about 30 seconds), then set aside.

Fill both baking dishes 2/3rds full with cubed, dry bread.

Mix in a bowl: eggs, Half and Half, and vanilla. Spoon cheese mixture evenly over bread in dishes. Gently poor egg mixture over bread. Dust with Cinnamon. Cover and refrigerate.

In the morning, preheat oven to 350 degrees, then bake for about 40 minutes, until bread is puffy and browned and egg mixture has solidified. Serve warm with ham slices and fresh fruit.