Mini Chocolate Loaf Cakes

- Posted in Baked Goods

These easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream. Makes 8 mini loaves.

¾ c. (1½ sticks) Country Cream butter, cut into pieces
½ c. Dutch process cocoa
½ c. brewed coffee
¼ c. LDF milk
1½ c. all-purpose flour
1½ c. sugar
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. baking powder
¼ tsp. fine salt
⅓ c. Daisy sour cream
1 tsp. vanilla extract
2 Egg-land’s Best eggs
Mini white chocolate chips or powdered sugar

Preheat oven to 350° F. Butter an 8-cup mini loaf baking pan.

Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.

Whisk the flour, sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Blend sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool loaves in the pan on a wire rack for 10 minutes and then remove and cool completely on a rack. Sprinkle the tops of the loaves with mini white chocolate chips or dust with powdered sugar.

Cookie Cutter Peppermint Fudge

- Posted in Dessert

This simple fudge recipe can be set in cookie cutters and given as gifts!

2¼ c. (16 oz.) semisweet chocolate chips
1 c. round peppermint candies, plus 18 for garnish
¾ c. LDF whipping cream
3½ c. mini marshmallows
5 Tbsp. Country Cream butter
1¼ c. sugar
1 tsp. coarse salt

Spray a baking dish and the inside of cookie cutters. Place cookie cutters in the prepared baking dish.
Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter and sugar over medium-high heat. Whisk until smooth, about 5 minutes. (Candies may clump.)

Pour mixture through a strainer into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into cookie cutters and smooth. Refrigerate until set, at least 3 hours. Sprinkle top of fudge with crushed peppermint candies, gently pressing into the top.

Wrap in a cellophane bag and tie with a ribbon. If making these ahead, store packaged in the refrigerator for longevity.

To make in a 9″ baking pan: Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment. Make fudge as directed above. Pour into baking pan and refrigerate until set, 3 hours. Cut fudge into 1½-inch squares. Sprinkle with crushed peppermint candies.

Thanksgiving Green Bean Casserole

- Posted in Casserole

This classic is easy to make, flavorful, and will please all of your holiday dinner guests! Serves 12-15.

1 stick Country Cream butter
5 lb. clean, fresh green beans
1 lb. sliced mushrooms
½ c. all-purpose flour
2 c. chicken stock
1 c. Longmont Dairy Whipping Cream
2 c. French Fried Onions
2 qt. water

Salt and pepper to taste

Pre-heat oven to 425 degrees.

Melt butter on medium high heat in a large sauté pan. Sauté mushrooms until golden brown. Add flour and stir until mixture is evenly distributed, creating a mushroom brown roux. Add chicken stock and cream, stirring mixture until evenly distributed. Reduce heat and simmer.

In a separate pot, bring two quarts of water with a tablespoon of salt to boil. Add green beans and blanch until slightly tender. Strain greens beans and immediately place in ice water. Remove when cool and pat dry. Blend green beans into the mushroom mix. Stir in one cup of the Fried Onions. Add salt and pepper to taste.

Coat casserole dish with cooking spray and pour contents of sauté pan into dish. Top with remaining Fried Onions. Bake at 425° for 20 minutes, or until golden brown.

Melktert (Milk Tart)

- Posted in Baked Goods, Dessert, International

This traditional sweet pie from South Africa has a rich, creamy custard filling with a hint of cinnamon. It’s perfect for fall baking! Makes 1 9-inch tart.

2½ c. Longmont Dairy milk
1 cinnamon stick
¼ c. sugar
3 Tbsp. flour
2 Tbsp. cornstarch
Pinch of salt
2 Tbsp. Country Cream butter
3 Egg-land’s Best eggs, separated
½ tsp. vanilla extract
1 sheet prepared puff pastry, thawed
⅛ tsp. ground cinnamon mixed with
1 Tbsp. sugar

Heat 2 cups milk and cinnamon stick in a heavy-bottomed saucepan to just below boiling.
Combine sugar, flour, cornstarch and salt in a mixing bowl. Gradually add the remaining ½ cup milk to form a smooth paste.

Stir the hot milk into the flour mixture and return to saucepan. Stir over low heat until thick and smooth. Remove from stove and mix in butter. Set aside to cool for 30-45 minutes.

While the custard cools, line a lightly greased, deep pie dish with the pastry. Use pastry cut-offs for a second layer around the rim sealed together with cold water. Prick the base and set aside in a cool place.
When the custard is cool, remove the cinnamon stick and beat in the egg yolks, one at a time. Add vanilla.
Beat egg whites to soft-peak stage (foamy but not dry) and fold thoroughly into custard. Pour the filling into the prepared crust and bake at 400° F for 10 minutes. Lower the oven temperature to 350° F and bake for another 20-25 minutes, until the filling has set. Sprinkle with cinnamon sugar before serving warm or cold.

Crockpot Buffalo Ranch Chicken Dip

- Posted in Side Dish

This classic is easy to make and great for a tailgate party!

1 rotisserie chicken, shredded
¼ c. Country Cream butter, melted
¼ c. hot sauce
¼ c. ranch dressing
1 c. Tillamook cheddar cheese, shredded
1 8-oz. tub Philadelphia cream cheese, at room temperature
3 ribs celery, diced

Debone chicken, shred, and place meat in crockpot. Add butter, hot sauce, ranch dressing, cheddar cheese and cream cheese. Heat on high for 15 minutes or until bubbling hot, stirring occasionally, reduce heat to low. Top with diced celery and serve with tortilla chips or crusty French bread.

Fresh Peach Salsa

- Posted in Side Dish

Great with tortilla chips as an appetizer, and also really good on fish or pork. Makes 6-8 servings.

1 lb. tomatoes
1 medium onion
1 bell pepper, seeded
2 jalapenos, seeded
1½ lbs. peaches
½ bunch cilantro
2 Tbsp. lime juice
1½ tsp. salt or to taste
¼ tsp. freshly ground black pepper or to taste

Chop tomatoes and put in a large bowl. Finely chop onion, and seeded bell pepper and jalapeños, and transfer to the bowl. To dice the peaches, do not peel, and cut into slightly larger pieces. Transfer peaches to bowl.

Chop cilantro and add with lime juice, salt, and pepper. Fold together until mixed and enjoy with tortilla chips, or on fish or pork!

Layered Cheesecake

- Posted in Baked Goods, Dessert

Fresh sliced peaches add an extra layer of flavor!

Graham Cracker Crust:

1 package graham crackers (11 crackers)

⅓ cup Country Cream butter, softened

Roll crackers in plastic bag or pulverize in food processor until fine. Combine with butter and press into a 9” springform pan. Bake at 375° for 8 minutes.

First Layer:

2 8-oz. packages of cream cheese

½ c. sugar

2 Egg-Land’s Best eggs 1 Tbsp. vanilla

Cream the cream cheese and add eggs, sugar, and vanilla. Beat all very well. Pour over crust and bake at 350° for 20 minutes. Cool a bit.

Second Layer:

16 oz. Daisy sour cream

1 Tbsp. vanilla

½ c. sugar

Blend sour cream, sugar, and vanilla together and pour on top. Bake at 375° for 10 minutes. Cool and refrigerate. Top with sliced fresh peaches before serving, if desired.

Grandma Nellie’s Sweet Cream Cupcakes

- Posted in Baked Goods, Dessert

From Susan’s grandmother’s collection. This simple recipe has been passed on through the generations and is a tried-and-true staple at family celebrations. Makes 18 cupcakes.

2 c. flour
2 tsp. baking powder
½ tsp. salt
1 c. sugar
2 Eggland’s Best eggs, beaten well
1¼ c. Longmont Dairy heavy cream
1 tsp. vanilla

Beat eggs, add sugar gradually; sift dry ingredients. Add flour mixture and cream alternately. Fill cupcake liners two-thirds full. Bake at 400° F for 13-15 minutes.

Basic Cream Cheese Frosting:
½ c. Country Cream butter, softened
8 oz. tub Philadelphia cream cheese (Original or Strawberry)
4 c. confectioners’ sugar
2 tsp. vanilla extract

Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.

Spread frosting on cupcakes. Top with fresh fruit and theme-colored sprinkles, if desired.

Campfire Nachos

- Posted in Main Dish

This cheesy favorite is a simple way to please everyone around the campfire. Serves 4.

1 bag tortilla chips

2 cups Tillamook Sharp Cheddar

1 can refried beans shredded cheese

½ pound pre-cooked shredded

2 jalapenos sliced and seeds removed

chicken or ground beef

Daisy sour cream, salsa, and guacamole, for serving

Lay a third of the chips in a 10.5” cast iron skillet. Add a third of the cheese, half of the refried beans, and half of the meat on top of the chips. Make another layer with a third of the chips and a third of the cheese. Make the final layer with remaining chips, cheese, refried beans, and meat. Add the jalapeño to the top. Cover the skillet loosely with foil. Place above a fire or grill on medium heat until the cheese is melted, 10-15 minutes. Serve with sour cream, salsa, and guacamole.

Mini Cheesecakes for Mom

- Posted in Dessert

Try serving these rich and creamy cheesecakes, baked in muffin tins, plain or topped with chocolate fudge, caramel sauce, your favorite fruit sauce, or even edible flowers. Makes 18 regular muffin size servings.

Crust:
2 c. graham cracker crumbs
5 Tbsp. brown sugar
8 Tbsp. Country Cream butter, melted

Cheesecake Filling:
16 oz. (2 blocks) cream cheese, softened
⅔ c. sugar
2 Eggland’s Best eggs
⅔ c. Daisy sour cream
1 tsp. vanilla extract

Bring cream cheese, eggs, and sour cream to room temperature for at least 2 hours to help prevent cheesecakes from sinking in the middle.

Combine graham cracker crumbs, brown sugar, and melted butter. Press 2 tablespoons of the crumbs into each of 18 paper-lined muffin cups.

Beat cream cheese on low speed until smooth. Add sugar and beat again until smooth. Stir in eggs and vanilla just until combined. Do not overmix! Stir in the sour cream.
Divide cheesecake filling between the 18 muffin cups. Bake on the middle rack of a 350° F oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles. Cool for 45 minutes on a cooling rack, then refrigerate for at least 2 hours.

Before serving, put the cheesecakes in the freezer for 15 minutes. Take out and immediately remove the paper liners. Set on a serving dish or individual dessert plates, and serve plain or with your favorite topping.