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.

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