(2 servings)
2 cups Longmont Dairy Raspberry Lemonade
⅔ cup sparkling water
Fresh and washed raspberries and optional garnish of mint leaves
Fill two 12 oz. glasses with ice and add a few raspberries. Add mixture to glass and garnish with mint leaf.
Optional: Add 2 oz. of vodka to the glass before topping with the raspberry mixture.
An easy and decadent treat for Mother’s Day Breakfast.
(4 single slice servings)
1 loaf Banana Chocolate Chip Bread (or regular Banana Bread)
3 Egg-land’s Best Eggs
3 Tablespoons Longmont Dairy Milk
2 Tablespoons Country Cream Butter or ghee
Optional toppings: Maple syrup, powdered sugar, blueberries, banana slices, or whipped cream
Slice 4 thick slices (3/4 to 1 inch thick) of bread. Whisk eggs and milk in a shallow bowl.
Melt butter or ghee over medium heat in a large skillet. Quickly dip each slice into the egg mixture to coat on both sides. Cook on both sides until golden brown. Top with your favorite topping and serve.
One of Lyric’s most fun recipes! When you serve it, be prepared for the compliments.
Cookie “Pizza Crust”
1½ cups (3 sticks) Country Cream Butter, softened (not melted)
1½ cups granulated sugar
1 tablespoon vanilla extract
2 large eggs and 1 egg yolk
3¾ cups all-purpose flour
Beat butter and sugar together, in mixer, until fluffy (5 minutes). Add vanilla, eggs and yolk. Combine. Add the flour in small amounts. Combine until smooth but don’t overbeat. Chill dough for 1 hour or overnight.
To bake, preheat oven to 375° F. Line cookie sheet with parchment paper and powder with a little flour. Roll out dough into the shape of an egg. (It should be about 1/8 inch thick.) Bake until golden brown (about 8 -10 minutes). Cool completely.
Topping
12 oz. cream cheese
6 tablespoons Country Cream Butter (at room temperature)
2 cups powder confectioners’ sugar (at room temperature)
1 teaspoon vanilla extract
Colorful Fruits – sliced (strawberries, blueberries, kiwi, mandarins, grapes.)
Whipped Longmont Dairy Whipping Cream
Beat together the cream cheese and butter, with an electric mixer, until smooth. Add sugar and vanilla and beat until well blended.
Spread frosting onto the egg cookie. Decorate with your fruits. Pipe the whipped cream around the border as a final touch. Cover with plastic wrap and chill until serving.
Hearty and delicious. Perfect for a cold-weather dinner. Makes 12 servings.
18-20 oz. spicy pork sausage
2 lbs. potatoes, skinned and diced
6 tablespoons Country Cream Butter
1 white onion, diced
1 cup Longmont Dairy
1 cup chopped carrots
Whipping Cream
1 cup chopped celery
8 oz. shredded Tillamook Sharp Cheddar Cheese
5 cloves garlic, minced
2 teaspoons dried oregano
Pinch of Kosher salt
1 teaspoon dried thyme
Pinch of fresh cracked pepper
5 tablespoons flour
Sliced green onions or cheddar cheese for garnish
3 (14.5 oz) cans chicken broth
12 oz. can of dark ale
Brown and crumble sausage in a large pan. Remove from pan. Melt butter in same pan. Add carrots, celery and onions with a pinch of salt and pepper. Cook until just soft. Add garlic, oregano and thyme and cook for 1 minute. Add flour, stirring well for 1 minute.
Stir in chicken broth, beer and diced potatoes. Cover and bring soup to a boil. Reduce heat and simmer 20-30 minutes or until potatoes are tender. Transfer half of the soup into a blender. Blend until smooth. Return to pot. Add whipping cream, shredded cheese, and cooked sausage to pot and heat until cheese is melted and sausage is reheated. Garnish with sliced green onions and cheddar cheese.
Have the kids help with this “no-bake” dessert recipe. Must prepare 24 hours ahead of serving.
1 box graham crackers
2 small packages instant French Vanilla pudding
3½ cups LDF milk
8 oz. LDF whipping cream – whipped to stiff peaks and sweetened.
Frosting:
2 squares unsweetened chocolate, melted and cooled
2 teaspoons maple syrup
2 teaspoons butter
1½ cups powdered sugar
3 tablespoons LDF milk
Butter the bottom of a 9 x 13 inch pan. Line with graham crackers. Mix the pudding into the milk. Beat at medium speed for 2 minutes. Fold in the pre-whipped cream. Pour half the mixture over the graham crackers. Place a second layer of graham crackers on top of mixture. Top with remaining pudding mix, then top with a third layer of graham crackers. Refrigerate for 2 hours, then frost.
Frosting: Beat all of the ingredients until smooth. Spread over the cake. Refrigerate for 24 hours.
A Keto Favorite
2 cups hot, brewed, Silver Canyon Coffee
2 tbsp. unsalted butter
2 tbsp. coconut oil
2 tbsp. whipping cream
½ tsp. vanilla extract (optional)
Brew hot coffee. Measure into tall container to accommodate mixing with an immersion blender. Add other ingredients and blend for about 45 seconds.
Pour and enjoy.
Keto Friendly
4 large Egg-lands Best eggs
3 tbsp. cream cheese (cut in small cubes)
1 tbsp. Longmont Dairy milk
1 tbsp. Country Cream Butter, or ghee
½ cup spinach leaves, chopped or torn
1 tbsp. chives – minced
Heat skillet with butter or ghee. Whip eggs in a small bowl. Add milk and cream cheese cubes.
Pour mixture into medium-hot skillet. When eggs start to form, add the spinach leaves. Cook until the eggs are no longer runny and the spinach is soft. Serve and top with minced chives.
Crust
2 c. Mary’s Mountain Roll Out Cut Out Sugar Cookie Dough
Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray and flour. Divide cookie dough into 12 even portions and press into the bottom and up the sides of muffin cups. Bake for 15 minutes then remove from oven.
Filling
5 Granny Smith apples (chopped and peeled) ½ tsp. ground cinnamon
1 tbsp. Country Cream Butter ⅛ tsp. salt
2 tbsp. packed brown sugar ⅛ tsp. ground ginger
2 tbsp. white sugar ⅛ tsp. ground nutmeg
1 tsp. lemon juice 6 soft caramels
Melt butter in a large saucepan over medium heat. Add apples, brown sugar, lemon juice, cinnamon, salt, ground ginger and nutmeg and cook, stirring occasionally for 5 minutes.
Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional minutes. Remove from heat. Using a slotted spoon, divide filling evenly between sugar cookie crusts.
Streusel
⅓ c. pecans⅓ c. flour
⅓ c. packed brown sugar ½ tsp. ground cinnamon
4 tbsp. Country Cream Butter chilled and cut into pieces
While the apples are cooking, add pecans, flour, sugar, and cinnamon and pulse in food processor. Sprinkle cold butter over top and pulse until the mixture resembles a crumble.
Top each pie with 1 tablespoon streusel and push into pie. Top evenly with remaining streusel. Bake an additional 5-7 minutes or until crusts and streusel are golden. Cool completely before removing from muffin tin. When cooled, run a sharp knife along the edge of each pie before gently removing.
Caramel Drizzle (Optional)
10 soft caramels ⅛ tsp. salt
1½ tbsp. Longmont Dairy Whipping Cream
Add caramels, whipping cream, and salt to a medium microwave safe dish. Microwave for 1½ minutes then whisk until smooth. Microwave an additional 30 seconds if needed. Drizzle over pies just before serving.
A fall classic when served with grilled cheese sandwiches. Quick and easy to make. 4 servings.
Mix broth and tomatoes in a medium saucepan over moderate heat. Bring to a slow boil. Stir in heavy cream and reduce heat to low. Season with a little salt and pepper to taste. Simmer gently for 15 minutes, stirring occasionally. Use an immersion blender to puree soup. Serve and top with basil leaves and shredded Cheddar cheese.
1 lb. ground beef
1 green bell pepper, diced
1 package taco seasoning mix
1 medium tomato, chopped
6 green onions, chopped
2 Tbsp. hot taco sauce
16 ounces Daisy Sour Cream
8 ounces Tillamook Shredded Sharp Cheddar Cheese
tortilla chips
Spray a 9 x 13” casserole dish with cooking spray. Preheat oven to 350° F. Brown ground beef in large skillet. Drain grease. Add bell pepper and taco seasoning. Spread mixture into prepared casserole dish. Top with chopped tomatoes and green onions. Add taco sauce. Spread sour cream on top and sprinkle with grated cheese. Bake in oven until cheese is melted and bubbling (about 15 minutes).
Serve with tortilla chips. Makes 20 servings.