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

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