Best if made the night before.
1½ cup chocolate flavored Longmont Dairy Pro-to-Go
1 teaspoon peppermint extract
1 cup raw, quick-cook oats
1 tablespoon chopped nuts
Blend all ingredients together and refrigerate overnight.
1½ cup chocolate flavored Longmont Dairy Pro-to-Go
1 teaspoon peppermint extract
1 cup raw, quick-cook oats
1 tablespoon chopped nuts
Blend all ingredients together and refrigerate overnight.
6 large Eggland’s Best eggs
1¼ cups Longmont Dairy Cinnamon Eggnog
¼ cup Longmont Dairy Vanilla Pro-to-Go
6 slices 1-inch-thick bread (a heavy, day old bread works best)
4 tablespoons vegetable oil
4 tablespoons unsalted butter
Toppings like pure maple syrup and fresh raspberries
Whisk the eggs, then add the Cinnamon Eggnog and Vanilla Pro-to-Go in a medium bowl.Place the bread in a shallow baking dish that is large enough to hold the slices in a single layer. Pour the egg mixture over the bread and soak for 10 minutes. Turn the slices over and soak for 10 minutes.
Preheat the oven to 250°F and place a wire rack on a baking sheet. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup or fresh raspberries, if desired.
You can make ahead and reheat on Christmas morning!
1 refrigerated pie crust
6 Eggland’s Best eggs
¾ cup Longmont Dairy milk or half & half
½ teaspoon salt
¼ teaspoon black pepper
1 pinch of ground nutmeg
1 pinch of garlic powder
1 cup pre-cooked ham cubed small
3 tablespoons chopped green onions
1½ cups Tillamook Shredded Cheese, divided (Choose Colby Jack or Sharp Cheddar based on your preference.)
Preheat oven to 375° F. Press pie crust into a 9” pie plate. Crimp or fork edges. In a medium-large bowl, whisk eggs, milk, salt, pepper and spices. Put ham and green onions into the pie crust. Pour on the egg mixture. Sprinkle the remaining 1/2 cup of cheese on top. Bake for 35-40 minutes . Check center with knife to see if it is completely set. Let cool for 5-10 minutes before slicing and serving.
To make ahead, cool completely and refrigerate. Rewarm at 325° F, covered with foil, until just heated.
A recipe from Longmont Dairy customer Lois Blackwood. Her mom started making these, over 50 years ago, every year at Christmas. Makes about 64 bars.
First Layer:
2 squares unsweetened chocolate
1 stick Country Cream butter
2 beaten Egglands Best eggs
1 cup sugar
½ cup sifted flour
½ cup chopped walnuts
Preheat oven to 350° F. Line an 8” square pan with greased foil. Overlap edges of foil so it may be lifted from pan to facilitate cutting of bars. Melt chocolate and butter over hot water using a double boiler, blend together. Combine eggs and sugar. Beat until sugar is dissolved. Add flour to eggs, then nuts and chocolate mixture. Mix thoroughly. Add batter to pan and spread it evenly over the bottom. Bake on lower shelf 350° for 20 minutes. Transfer to center shelf of oven and continue to bake for another 5-10 minutes.
Second Layer:
½ cup powdered sugar
3 tablespoons Country Cream butter
1½ tablespoons Longmont Dairy cream or milk
1 teaspoon peppermint flavoring
1 drop liquid or gel green food coloring (optional)
Combine sugar and butter. Mix until smooth, blend in cream and peppermint, and food coloring (if using). Spread on cooled first layout. Refrigerate and chill.
Third Layer:
2 squares unsweetened chocolate
2 tablespoons melted Country Cream butter
Melt chocolate and butter over hot water using a double boiler, blend together. Spread over second layer as smoothly as possible. Refrigerate for 2 hours. Cut into 2” x 2” bars.
Longmont Diary customer Beverly Trbovich recently shared her recipe and homemade caramels with us. Thanks, Beverly, for sending our office some samples! Delicious! Makes 3 pounds (about 88 caramels).
Equipment:
4 quart heavy Dutch Oven – not aluminum
3 quart (9” x 12”) glass baking dish
long handled cooking spoon
parchment or confectionery twisting wax paper for wrapping
candy thermometer (optional)
Ingredients:
2 cups sugar 1 quart Longmont Dairy
¼ pound Country Cream butter whipping cream
1 pint light corn syrup 1 teaspoon vanilla
Directions:
Butter sides and bottom of glass baking dish. Set aside.
In this order: melt butter in heavy pan, then add light corn syrup and sugar. Boil over medium heat, stirring constantly, until bubbles are thick and heavy. Add one cup of cream gradually. Try to maintain a bubbling action in candy. Add remaining cream, one cup at a time, as before. When candy is thick and heavy, after last cup of cream, the candy thermometer should read 144°.
I prefer the old fashioned way of testing. In a cup filled with cold water, drop a quarter-size drop of caramel from your mixing spoon into water. Gather caramel with fingers—you should be able to form a firm ball if it is ready.
When ready, quickly take from burner, stir in vanilla, and pour into prepared glass baking dish. Do not scrape the pan to get all the caramel out; the air has already cooled the small amount of caramel left, and it will have a harder texture than the smooth-textured caramel already in the glass baking dish.
Let set in cool part of kitchen—not refrigerator—for 8-12 hours. Mark, cut, and wrap. Twisting wax paper is stronger to twist, but parchment or regular wax paper can be folded around candy.
Beverly Trbovich, Erie, Colorado
Mooo News December 2018
4 cups spinach – washed and drained
1 D’Anjou pear, sliced
1 cup strawberries, sliced
1 apple, sliced (Honey Crisp apples suggested)
Apple Cider Poppyseed Dressing:
½ cup apple cider
1 tablespoon Apple Cider Vinegar
2 tablespoons Olive Oil
1 tablespoon Honey
1 teaspoon poppyseeds
¼ cup feta cheese
¼ cup chopped pecans
In a large bowl, combine spinach, strawberries, apple, and pear.
In a small bowl, whisk together the apple cider, olive oil, honey and poppyseeds. Pour over salad and toss.
Top with feta cheese and chopped pecans.
Melissa Edison Barnes. FruitRevival Company
A Boyd family favorite, and comfort food for chilly weather.
1 lb. chicken breast halves, skinned, boned and cubed
1 cup frozen green peas
1 cup sliced carrots
⅓ cup Country Cream Butter
⅓ cup chopped onion
⅓ cup flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1¾ cup chicken broth
⅔ cup Longmont Dairy Milk
2 (9 inch) unbaked pie crusts, or make your own crust by doubling the recipe at https://mooorecipes.com/no-fail-unbaked-pie-crust/
Prepare the pie crusts to receive chicken mixture. Preheat oven to 425° and place aluminum foil below cooking rack to catch spills.
In a large saucepan combine chicken, peas, and carrots. Cover with water and boil for 15 minutes. Drain and set aside in a holding bowl. In the saucepan, melt the butter and add the onions, cooking until soft. Quickly stir in the flour. Add the salt, pepper and celery seed. Slowly stir in the chicken broth and milk. Simmer over medium low heat until it thickens. Remove from heat and set aside.
Place the chicken/vegetable mixture in the bottom of the pie crust. Pour the hot sauce over the top. Cover with second top crust. Seal by pinching the crust edges all the way around. Cut off excess dough. With a knife, make several slits in the top crust to allow moisture to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Adapted from Allrecipes.com
Mooo News October 2018
1 cup sugar
½ cup softened Country Cream butter
1 Eggland’s Best egg
½ teaspoon vanilla extract
½ teaspoon each of ground cinnamon, ginger, cardamom, cloves
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoons salt
⅔ cup LDF milk
Frosting:
6 tablespoons Country Cream butter
3 cups powdered sugar
1 tablespoon vanilla extract
3-4 tablespoons LDF milk.
Cinnamon
Preheat over to 350° F. (Adjust for altitude based on your local elevation.)
Cake: Prepare 12 cup muffin pan by lining with paper cups. Cream sugar and butter until fluffy. Add egg and vanilla and beat. In a small bowl, combine the spices. In a separate bowl combine the flour, baking powder, salt, and 1 ½ teaspoons of the spice mixture (reserving the remainder for the frosting). Add small parts (about ⅓) of the flour mixture to the creamed butter, alternating with the milk. Mix well after each addition. Fill muffin cups about ⅔ full with batter. Bake for about 25 minutes. Inserted toothpick should come out clean. Cool completely before frosting.
Frosting: Beat butter until fluffy. Beat in powdered sugar, remaining spices, and vanilla. Beat in milk. (Add more milk to bring to consistency desired.) Frost cooled cupcakes. Sprinkle tops with a little cinnamon.
Adapted from Bakeshop Favorites
Mooo News September 2018
2 ½ pounds fresh Palisade Peaches (peeled and pitted)
1 cup all-purpose flour
1 cup sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
Preheat oven to 375° F.
Butter an 8-inch square baking dish. Slice peaches and place into the dish. Sift together the flour, sugar, salt, and cinnamon in a bowl. Using a pastry blender, cut butter into flour mixture until it looks like coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake for 45 to 50 minutes until the topping is golden brown and peaches are tender.
Serve warm with milk, whipped cream, or vanilla ice cream.
The Schwartz Family Farm Tradition is to have Grandma’s ice cream every evening – even if you have only a very small scoop – while you discuss the blessings and the hard things of the day. Makes 1 gallon.
2 quarts (8 cups) LDF Milk
2 cups LDF Whipping Cream
2 Egg-Land’s Best eggs
2 tablespoons flour
1 tablespoon vanilla
1⅔ cups sugar
½ teaspoon salt
Mix the sugar and flour well in the top of a double boiler pan. Gradually add 1½ cups of the milk (reserving remaining milk) and stir well to mix. In a separate bowl, beat eggs, then add to the milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon. Prevent from boiling. Thicken until it is a thin custard consistency. Remove from heat and let it cool.
When egg mixture is cool, add the vanilla, whipping cream and mix. Pour into ice cream maker canister and then add the remaining milk filling up to 3 inches from the top of the container. Freeze according to manufacturer’s instructions. Serve, and as you enjoy it, share the blessings and challenges of the day around the table.
