2 large servings
3 cups cherry ice cream
1 to 2 cups Longmont Dairy Chocolate Milk
½ cup hot fudge sauce
1 cup whipped cream (½ cup Longmont Dairy Whipping Cream, whipped)
2 Maraschino cherries
In blender, blend the ice cream and chocolate milk until smooth.
Pour half of the hot fudge sauce into the bottom of two large glasses. Add the milkshake. Top with whipped cream and a cherry.
This is one of Lyric’s (age 13) favorites. Show off your red, white and blue with this fun cake and berry trifle.
12 wide mouth ½ pint mason jars
1 cup cake flour
½ cup and an additional 1 cup granulated sugar
9 Egg-Lands Best Eggs
1 teaspoon plus a second teaspoon vanilla extract
1 teaspoon cream of tartar
¼ teaspoon salt
3 cups Longmont Dairy Whipping Cream
¼ cup powdered sugar
1 teaspoon vanilla extract
3 cups washed blueberries (drained)
2 cups washed strawberries cut into small cubes
12 additional small washed strawberries for topping garnish
1½ cups washed raspberries (you can substitute peaches during peach season)
To make the cake, line a 9” x 13” cake pan with parchment paper. Put the rack in the middle of your oven and pre-heat it to 350° F. Consider altitude adjustments based on your location. Sift together the flour and ½ cup of the sugar. (Don’t have a sifter? Whisk the flour and sugar together to lighten the flour and mix.) Separate the egg whites into a large bowl and reserve the egg yolks in a small container. With an electric mixer, whip the egg whites, vanilla extract, cream of tartar, and salt until soft peaks form when you lift out the mixer. With a large spatula, gently fold small amounts of the flour into the egg white peaks until just mixed. Fill the cake pan with the cake batter and spread evenly. Bake for about 16 minutes or until a toothpick inserted in the cake comes out clean. Cool the cake until it reaches room temperature. (40-60 minutes.) Freeze the cake for 30 minutes.
To assemble, chill the clean mixer beaters and a large sized mixing bowl. Using the mason jar, cut 24 circles out of the cake pan. Cover with plastic wrap to prevent drying out. Whip 3 cups of whipping cream, with the chilled beaters, until stiff peaks form. (Don’t over-whip because you will make butter.) Add and stir in 1 teaspoon vanilla extract and ¼ cup powdered sugar. Reserve the 12 strawberries for garnish. Fill the bottom of the jars with a layer of blueberries. Add layers of whipped cream, a cake round, whipped cream, strawberries, raspberries, whipped cream, and the second layer of cake rounds. Top with whipped cream and garnish with a small strawberry. Chill in the refrigerator until serving.
Easy to make and great with ribs. Serves about 6.
14 oz. bag of coleslaw mix
4 chopped green onions
⅓ cup Daisy Sour Cream
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon sugar
Mix coleslaw and onions in a large bowl. Mix remaining dressing ingredients in a small bowl. Pour onto slaw and mix. Cover and chill until serving. (Optional: Chop and add Granny Smith apples.)
Kids as young as 3 years old can help make this healthy breakfast dish. 4 servings.
4 ramekins, clean scissors, cookie sheet
8 small spinach leaves
1 large piece of ham
8 cherry tomatoes
4 Eggland’s Best Eggs
1 – 8 oz. package Tillamook Colby Jack Shredded Cheese
4 slices of Whole Wheat Honey Bread
Land O’ Lakes Spreadable Butter
Have the grown-up helper preheat the oven to 350° F. Put a small dab of softened butter on a paper towel and rub the inside of each ramekin. Place on a foil lined cookie sheet.
With the scissors, cut the ham and spinach into short strips and place evenly into the ramekins. Put the 8 cherry tomatoes into a small bowl and squish with clean fingers. Pour tomatoes and juice evenly into each ramekin. Break one egg into the bowl and remove any shells with a spoon. Then gently pour the egg into one ramekin. Repeat for next three ramekins. Sprinkle shredded cheese evenly on top of each ramekin.
Have the grown-up put the cookie sheet with ramekins in the pre-heated oven and bake for 15 to 20 minutes until the egg white has set. Cool for about 5 minutes and place each ramekin on a plate. Just before serving, toast and butter the bread and add to the plate.
Fun for the kids to make. Can be stored overnight, covered, in the refrigerator. 4 servings.
• 4 clear parfait glasses or 6 oz. clear plastic glasses
• Mom’s favorite fruit. (A tub of blueberries is easy to wash and doesn’t require cutting. If a grown-up helps, they could cut strawberries, bananas, or other favorite fruits.)
• 1 tub (24 oz.) Noosa Vanilla Yoghurt
• (Optional) Granola 4 Pack by Enjoy Biscotti – 1 of the 4 packs for topping.
Have the kids layer fruit between layers of yogurt. End with yogurt on top. Keep chilled. Sprinkle with granola just before serving. Makes a pretty dessert for any Mother’s Day meal.
Lyric Boyd (a 7th grade student) made these refreshing lemon cookies, decorated with Buttercream Icing, to inspire your kids to become great bakers. Makes about 20 cookies.
Cookies: Coating:
1¾ cups flour 2 cups powdered sugar
1/2 teaspoon salt 1 cup granulated sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
Icing:
8 tablespoons Country Cream Butter 1 cup Country Cream butter,
(salted), at room temperature
3/4 cup granulated sugar 3 cups powdered sugar
1 large Eggland’s Best egg 2-3 tablespoons Longmont
1 tablespoon grated lemon zest Dairy whipping cream
2 tablespoons fresh lemon juice 1 teaspoon vanilla extract
¼ teaspoon yellow food coloring gel pinch of salt (adjust to taste)
Whisk flour, baking soda, and baking powder together in a medium bowl. Set aside. In a large bowl, beat the room temperature butter and the sugar until fluffy (about 4 minutes). Add the egg and beat for 2 minutes. Add the lemon juice, lemon zest, and yellow food coloring gel and combine until coloring is blended. Reduce beaters to low speed and slowly add the flour mixture, mixing only until combined. Cover the bowl with a lid or plastic wrap and chill for an hour.
Preheat oven to 350° F and line a baking pan with parchment paper. Roll the chilled dough into 1-tablespoon balls. To coat the chick body, roll two-thirds of the balls in the powdered sugar and place 2 inches apart on the baking sheet. For the chick head, roll remaining balls in the granulated sugar. Cut each ball in half and place the cut side against a powdered sugar cookie ball on the baking sheet. Bake until set but not browned at the edges, 10 to 12 minutes. Let the cookies cool completely.
For the icing, beat the butter with a mixer on medium speed until smooth. Add powdered sugar and mix on low speed, then increase to medium speed for another 1-2 minutes, until the mixture starts to come together. Add the heavy cream (start with 2 tablespoons and add more if needed), vanilla extract, and salt. Continue mixing on medium-high speed for another minute, until well combined. Frosting can be made 1-2 days in advance and refrigerated. Bring to room temperature before using. Frosting will also freeze well for 2-3 months. Thaw overnight in refrigerator, then bring to room temperature and mix well before using.
4 Servings. This soup makes a warm meal and is easy to prepare.
½ small onion, chopped
3 tablespoons butter
2 tablespoons flour
1 cup Longmont Dairy Half & Half
12 ounces chicken broth
2 cups chopped fresh broccoli
1 stalk celery chopped
1 large carrot sliced medium
1 ½ cups shredded Tillamook Cheddar Cheese
Salt and pepper
Sauté chopped onion, until tender, in melted butter over medium heat. Add flour and quickly whisk until mixture browns. Slowly add LDF Half & Half, stirring constantly until smooth. Stir in the chicken broth. Add salt and pepper to taste.
Simmer soup on medium low for about 10 minutes. Add the remaining vegetables. Simmer until the vegetables are tender (for about 20 to 30 minutes). Lower heat to low and stir in Cheddar cheese. Simmer for 5 minutes to melt.
Mooo News, March 2019
Easy to make on a cold morning! Makes 1 serving.
½ cup Longmont Dairy Milk
½ cup strong brewed, hot Silver Canyon Coffee
1 tablespoon chocolate syrup
¼ teaspoon almond extract
Microwave milk, in a large coffee cup, until hot but not boiling. Stir in chocolate and almond extract. Whisk until mixed and foamy. Add hot coffee sliding it carefully down the inside of the cup.
Optional: top with whipped cream and chopped almonds.
1 to 2 servings.
1 cup of Longmont Dairy Cold Brew Coffee frozen in an ice tray
½ cup Longmont Dairy 1% milk
⅓ cup mashed ripe banana
1 teaspoon vanilla extract
1 tablespoon cocoa powder
2 teaspoons granulated sugar
Refrigerate two tall glasses to chill.
Blend coffee ice cubes and remaining ingredients in a blender until smooth and creamy. Pour into the chilled glasses.
Berries add fiber and slow down digestion. Fresh or frozen berries can be used.
1 cup strawberries
1 cup raspberries
1 cup blueberries
3 cups Longmont Dairy vanilla Pro‑to-Go
Add ice to your liking, blend and pour.