Apple Cheddar Crumble

- Posted in Baked Goods, Dessert

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

Apple Bread Pudding

- Posted in Baked Goods, Dessert

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

After-School Smoothies

- Posted in Dessert, Drinks, Kids Recipes

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

Valentine’s Day French Toast

- Posted in Breakfast

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

LDF Sour Cream

- Posted in Miscellaneous

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

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