Feather-Bed Eggs

- Posted in Breakfast

6 slices of thick-cut bread
1 1/2 cups grated LDF Cheddar cheese
1 1/2 cups LDF whole milk
6 large eggs
Butter
Pepper to taste
Oregano to taste

Butter, or if you prefer, use non-stick spray on six small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese.

Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight.

In the morning uncover and place in a cold oven. Set to 350° and bake for 30-40 minutes or until puffed and golden brown. Remove from baking dish and serve immediately.

Variations—Instead of individual ramekins, arrange bread in a buttered 9” x 13” baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture.

Longmont Dairy has two types of eggs you can add to your home delivery order, Egg-Land’s Best Cage Free Eggs and Egg-Land’s Best White Eggs.

From www.thatsmyhome.com
Mooo News, September 2007

Eggnog-Dipped French Toast

- Posted in Breakfast

For each person, or for quantity desired:
2 slices Texas Toast (or 1” thick slices of French bread)
1 egg
1/4 cup eggnog
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon finely grated fresh orange zest
1 “pat” (1/2 tablespoon) butter
1/2 teaspoon wheat germ or granola (optional)
1 tablespoon frozen berries (thawed)
(I use the strawberry/raspberry/blueberry blend)

Preheat skillet or griddle to low-medium heat. Drop 1 tablespoon of butter onto the heated surface and allow it to melt; spread melted butter evenly over heated surface with the back of a spatula. (Add more butter if necessary.) Measure frozen berries into a small bowl; set aside to thaw. Whisk together: egg(s), LDF eggnog, cinnamon, vanilla, and orange zest. If the mixture seems too thick, add a small amount of Longmont Dairy half & half or milk.

Dip bread into egg mixture, coating both sides. Place onto the hot griddle, and cook for approximately 3 minutes, until golden brown. Turn slices over, place a pat of butter onto each slice of French toast, and allow the second side to cook for approximately 3 minutes. Sprinkle cooked French toast with wheat germ or granola, and a heaping teaspoonful of thawed berries.

From the kitchen of Deb MacNeil

Drop Scones

- Posted in Baked Goods, Breakfast

2 cups flour
1 tablespoon baking powder
1/4 cup sugar
Pinch salt
1/2 cup cold butter
2 eggs beaten
1/2 cup Longmont Dairy Farm cream
1/2 cup raisins

Mix flour, baking powder, sugar, salt, and butter. Beat until dough resembles course meal.

In a separate bowl, combine eggs and cream, and beat together. Pour egg mixture into the flour and blend until just moist. Add raisins.

Drop batter in rounds (1/2 size tennis balls) onto well greased cookie sheet. Bake at 350° until golden brown (18-20 minutes). Can add nuts.

Serve warm with butter.

Dilly of a Roll

- Posted in Baked Goods, Breakfast

Bake before your company arrives.

3/4 cup Daisy cottage cheese
2 Tbsp. Country Cream butter
1/3 cup water
1/4 cup finely minced onion
1 tsp. dill seed
2 1/4 cups flour, divided
2 Tbsp. sugar
1 package active dry yeast
1/2 tsp. salt
1 Eggland’s Best egg

In food processor, process cottage cheese until smooth. Combine in small saucepan with butter and water. Heat over low heat until butter melts, stirring frequently. Stir in onion and dill seed. Set aside to cool for 15 minutes.

In large bowl, combine 1 1/4 cups flour, sugar, yeast, and salt. Make sure the cottage cheese mixture is lukewarm. Add to flour mixture along with egg; beat until smooth. Stir in remaining flour to form a stiff batter. Cover and let rise for 30 minutes until doubled in bulk.

Spray 12 muffin cups with nonstick baking spray with flour. Stir down batter by beating with spoon 20-25 strokes. Spoon batter into prepared muffin cups. Let rise, uncovered, for 20-30 minutes until batter fills cups. Preheat oven to 400 degrees F. Bake rolls for 15-20 minutes or until golden brown. Brush with melted butter and remove from pan; cool on wire rack. Makes 12 rolls.

Adapted from busycooks.about.com
MOOO News, March 2013

Cranberry-Orange Muffins

- Posted in Baked Goods, Breakfast

1 cup skim milk
1/4 cup vegetable oil
1 tablespoon grated orange peel
2 egg whites or 1/4 cup cholesterol-free egg product
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fresh or frozen cranberries, chopped

Heat oven to 400 degrees. Spray bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with non-stick cooking spray, or line with paper baking cups.

Beat milk, oil, orange peel, and egg whites in a large bowl. Stir in remaining ingredients except cranberries just until flour is moistened (batter will be lumpy). Fold in cranberries.

Divide batter evenly among muffin cups (cups will be full). Sprinkle with sugar, if desired. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.

From Betty Crocker New Choices Cookbook

Cranberry Corn Meal Muffins

- Posted in Baked Goods, Breakfast, Meat

A Massachusetts Tradition. Great for a light lunch or snack before your big turkey dinner.

1 1/2 cups flour
1 1/2 cups yellow corn meal
3 Tbs. Sugar
2 Tbs. Baking powder
1 tsp. Salt
3 eggs, lightly beaten
1 1/2 cups milk
1/3 cup oil
1/2 cup cooked smoked ham, finely chopped
1 Tbs. chopped chives
1 1/2 cups cranberries, rinsed and drained

Preheat oven to 425 degrees.  Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl.  Beat the eggs into the milk and oil and add to dry ingredients.  Stir to moisten. Add the ham, chives, and cranberries and mix.  Spoon into well-greased muffin tins.  Bake 15-20 minutes, or until done. Serve warm.  Yield: 2 dozen.

Adapted from The New York Times Heritage Cookbook

Cherry Almond Scones

- Posted in Baked Goods, Breakfast

2 cup all-purpose flour 
2 tsp. baking powder 
1/2 tsp. salt 
1/4 cup sugar 
1/2 cup butter, chilled and cut into ½-inch pieces 
1/3 cup. dried tart cherries, chopped 
(You can also use dried sweet cherries.) 
1/4 cup almonds, coarsely chopped 
1 Tbsp. fresh orange zest 
3/4 cup Longmont Dairy milk 
1/2 tsp. almond extract

Preheat oven to 450° F. In a large bowl, sift together flour, baking powder, salt, and sugar. Cut in the butter (using either a pastry cutter, two knives, or your fingers) until the mixture resembles very coarse meal.

Stir in cherries, almonds, and orange zest. Make a well in the center, pour in milk and almond extract. Blend ingredients into a soft, slightly wet dough.

Turn dough onto a well-floured surface. Lightly sprinkle dough with flour. Pat into a 7-inch circle. Cut into 8 wedges. Place wedges two inches apart on a greased baking sheet.

Bake 12-14 minutes until lightly browned. Smells like heaven coming fresh out of the oven!

From www.grouprecipes.com

Breakfast Fruit Bran Milkshake

- Posted in Breakfast, Drinks

Start this the night before for a grab and go nutritious breakfast.

3 cups Longmont Dairy Farm milk
1/4 cup All Bran cereal
1/4 tsp. cinnamon
1/2 tsp. vanilla
1 medium apple (sliced)

Freeze 2 cups of the milk into an ice cube tray overnight. In the morning, put the bran, cinnamon, vanilla, and fruit into a blender. Add the remaining 1/2 cup of milk. Blend for 20 seconds. Continue blending and gradually add the frozen milk cubes. Save the remaining cubes for future milkshakes. (Variations: substitute 1cup fresh strawberries, 1 banana, or 1 peach for the apple.)
Makes 1 serving.

Recipe adapted from mr.breakfast.com
MOOO News, August 2012

Breakfast Egg Casserole

- Posted in Breakfast, Casserole

Make ahead. Perfect for Christmas or New Year’s morning.

7 slices sourdough bread, cubed into 1” squares
1 1/2 lbs. maple sausage, ground
1 red pepper, julienned
1 green pepper, julienned
1 red onion, julienned
1 clove garlic, minced
8 Egg-Land’s Best Eggs
3/4 cup of LDF Milk
1 Tbsp. Herbs de Provence
1/3 bunch Italian parsley, chopped fine
1 tsp. black ground pepper
1/2 cup Rocking W Asiago Cheese, shredded
1/2 cup Tillamook Sharp Cheddar Cheese, shredded

Heat oven to 375°F. In a large sauté pan, add a small amount of oil and cook the ground sausage.  Drain and save the rendered fat and use to sauté the peppers, onions, and garlic. Mix the eggs, milk, herbs, parsley, and black pepper in a large bowl.

Spray a 9” x 13” casserole pan well with non-stick pan spray and layer the ingredients as follows: bread; cooked sausage; cooked peppers, onions, and garlic; cheese; egg mixture.

Allow the egg mixture to soak into the bread, press the mixture into pan to ensure all ingredients are coated.

Cover with foil and bake at 375° for about 40 minutes, uncover and finish until center is fully cooked. The dish will have a nice golden crust.

Used by permission from Colorado Proud. 
Credit to Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora

Breakfast Cantaloupe & Raspberry Smoothie

- Posted in Breakfast, Dessert, Drinks

Prep this one the night before for a fast and delicious breakfast start. Also makes a gourmet dessert.

4 cups cantaloupe or honeydew melon (peeled, seeded, diced)
3 cups raspberries
1/2 cup honey
1 cup milk
1/2 cup plain yogurt
1 cup Longmont Dairy Milk

Stir the honey into the raspberries. Cover and refrigerate 1 hour. Puree berries in a food processor and then pass them through a fine mesh sieve. Discard the solids. Place the puree in a large bowl and stir in the milk, yogurt, and melon pieces; refrigerate until chilled.

When ready to serve, put 2 cups of the mixture into a blender and liquefy. Pour into a pitcher. Repeat. Stir the smoothie before serving.  Serves 4.

Recipe adapted from mr.breakfast.com
MOOO News, August 2012