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

Bacon and Egg Pita Pockets

- Posted in Breakfast, Meat

2 pita bread rounds (white or whole wheat)
4 slices bacon
4 eggs
1 tablespoon LDF milk
Salt and pepper to taste
Shredded LDF Cheddar cheese

Cut pitas in half. Wrap in paper towel and warm in microwave. Meanwhile, in medium skillet, fry bacon until crisp. Drain on paper towel. Pour off all grease except what clings to skillet.

Whisk eggs with milk, salt and pepper. Pour into skillet; cook, stirring, over medium heat until softly scrambled; crumble in bacon. Stuff pita pockets with cheese and eggs with bacon. Serves 2, two pita halves each.

From www.thatsmyhome.com
Mooo News, September 2007

Avocado Omelet

- Posted in Breakfast

Makes 2 large Omelets (4 servings)

1/4 cup chopped green pepper
1/4 cup chopped green onions
5 tablespoons butter or margarine
1 ripe tomato, peeked, seeded and chopped
1/4 teaspoon Italian herb seasoning mix
1/4 teaspoon salt
1 large avocado
1 tablespoon lemon juice
8 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk

1. Sauté pepper and onions in 1 tablespoon of the butter in a small skillet until soft. Stir in tomato, Italian seasoning, and ¼ teaspoon salt. Cook and stir until most of the liquid has evaporated; remove from heat.

2. Halve avocado; pit; peel. Sprinkle with lemon juice, then chop coarsely. Stir into tomato mixture.

3. Beat eggs with salt, pepper, and water in a medium sized bowl until foamy. For each omelet heat two tablespoons of the butter in a large skillet until foamy-hot. Ladle half of the beaten egg mixture into the skillet. Stir the eggs rapidly with the flat of a fork, while shaking the skillet back and forth over the heat. Stir just until liquid sets, then cook 15 seconds longer.

4. Fold 1/3 of omelet toward center, then roll out onto serving plate. Omelet can be filled with ½ of the avocado filling just before rolling, or you can slash the rolled omelet lengthwise and spoon the filling into the cavity. Keep omelet warm in a very slow oven (275°) until the other is made. Serve at once.

 

Apple Muffins

- Posted in Baked Goods, Breakfast

1/2 cup + 1 Tablespoon Sugar
4 Tablespoons Butter
1 egg, slightly beaten
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Grated rind of 1 lemon
1 1/2 cups grated apple
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

Cream 1/2 cup sugar with butter. Add the lightly beat egg and beat until smooth. Sift together flour, baking powder, salt, and nutmeg. Add to the first mixture, alternating with the milk. Add the grated lemon rind. Beat until well blended. Fold in the grated apple.

Prepare topping by mixing remaining tablespoon of granulated sugar with the brown sugar and cinnamon. Spoon batter into small greased muffin tins, filling them only half full. Sprinkle the top of each muffin with the sugar mixture. Bake in a preheated 425º oven for 15 to 20 minutes. Makes about 24 small (1 3/4”) muffins.

Children love the small, non-overwhelming size!

Apple Oatmeal

- Posted in Breakfast

1/3 cup unsweetened apple juice
1/3 cup water
1/8 teaspoon nutmeg
1/2 firm apple, pared and finely sliced
1/3 cup quick-cooking oats
1/4 teaspoon cinnamon

Place juice, water, apple, and seasonings in microwave proof measuring cup. Microwave for 2 1/2 minutes. Place oatmeal in microwave proof serving bowl. Add microwaved apple mixture to oatmeal. Microwave 1 min for quick oats, 3 minutes for regular.

Notes: Seasonings can be adjusted according to taste. Half apples keep well until the next day or two by wrapping the unpeeled half in plastic wrap. Granny Smith or Macintosh apples are great for this.

From www.thatsmyhome.com
Mooo News, September 2007

Apple Crunch Muselix

- Posted in Breakfast

2 cups oatmeal, dry 
1/2 cup frozen concentrated apple juice
1/2 cup LDF fat free or LDF half and half milk
2 Tbsp. brown sugar, packed
1 1/3 tsp. cinnamon
1/4 cup raisins
2 Tbsp. flax seed
1/3 cup dried cranberries
1/4 cup slivered almonds
1 large Granny Smith apple, sliced
3 Tbsp. lemon juice
Serve with vanilla yogurt and LDF milk

Combine the oatmeal, concentrated apple juice, skim milk, cinnamon, and raisins in microwave safe bowl and refrigerate overnight.

Heat in microwave until hot, and then add the rest of the ingredients. Add vanilla yogurt or LDF milk, until cereal is to desired consistency. Cereal can be as chunky or smooth as you prefer.

From charlottesvillenewsplex.tv/recipe
Mooo News, January 2008