Easy Peach-Blueberry Tart

- Posted in Baked Goods, Dessert

2 c. sliced peaches
Pinch of salt
1 c. blueberries
1 refrigerated pie crust
2 Tbsp. sugar
Longmont Dairy Whipped cream (for serving)
1½ tsp. cornstarch

Mix the peaches, blueberries, sugar, cornstarch, and a pinch of salt in a bowl. Unroll a refrigerated pie crust (half of a 15-ounce package) onto a baking sheet. Pile fruit on crust, leaving a 2-inch border all around. Brush border with 2 tablespoons cream. Fold edges over the fruit making a rustic-looking edge with fruit showing in the center. Brush edge with more cream; sprinkle tart with sugar. Bake at 400°F until crust is golden, about 25 minutes. Cool slightly; serve with whipped cream. Makes 6 servings.

Olna Boyd’s Vanilla Ice Cream

- Posted in Dessert, Frozen Treats

4 large eggs
2 quarts Longmont Dairy whole milk
2⅔ c. sugar
3 c. Longmont Dairy whipping cream
Dash salt
1 Tbsp. vanilla (Watkins Double Strength)

Beat eggs lightly. Add sugar, salt, milk, and put in a kettle (a double boiler works best). Let simmer over low heat, stirring constantly with a wooden spoon to keep it just below boiling point. When it has congealed to a consistency of thin custard, remove mixture from heat. Let cool. Add cream and vanilla, stir well.

Pour into canister of your ice cream machine to within about 3 inches of
the top. Freeze according to manufacturer’s instructions.

The Best BLT Sandwiches

- Posted in Main Dish

For the Sandwiches:
10 oz. Tender Belly bacon
2 large, ripe tomatoes, sliced
8 slices Bavarian Bakery bread into ½-inch thick slices
2 Tbsp. Country Cream butter (optional) Romaine or Iceberg lettuce

For the BLT sauce:
½ c. mayonnaise 2 tsp. paprika
1 Tbsp. dill pickle relish
1 tsp. onion powder
1 Tbsp. dijon mustard
1 tsp. minced garlic
1 Tbsp. honey
½ tsp. each salt and pepper

Heat a skillet over medium heat until warm. Add a few slices of bacon and cook until crisp on both sides. Remove to a paper towel lined plate to drain while you cook the rest of the bacon.
Toast the bread and butter the outside of the slices if desired.

Mix all the sauce ingredients in a bowl.

Spread a slice of bread with BLT sauce. Lay a couple slices of bacon over the sauce, then the tomato and lettuce. Top with another piece of toasted bread and serve.

Hearty Egg Scramble

- Posted in Breakfast

8-12 large eggs from Longmont Dairy
Salt
½ c. Longmont Dairy milk
Pepper
16 oz. Maple Breakfast Sausage Links
1 c. Tillamook Cheese, shredded
2 Tbsp. Country Cream butter
1 c. Tico’s Pork Green Chile

Combine eggs, milk, and salt and pepper to taste. Whisk to an even consistency and set aside. Slice the breakfast sausage and sauté over medium heat for 2 to 3 minutes. Reduce heat and melt the butter with the sausage. Add egg mixture and stir frequently until the eggs are cooked.

In a separate pan or bowl, heat the desired amount of green chile sauce. Serve the egg and sausage scramble topped with green chile and shredded cheese.

Blueberry Cottage Cheese Breakfast Bake

- Posted in Baked Goods, Breakfast

1 c. Shamrock Farms cottage cheese
¼ c. honey or maple syrup
½ c. rolled oats
½ tsp. cinnamon
½ c. fresh blueberries
¼ tsp. vanilla extract
2 large eggs from Longmont Dairy
¼ tsp. salt

In a mixing bowl, whisk together the cottage cheese, eggs, honey (or maple syrup if you prefer), cinnamon, vanilla, and salt. Stir in the oats, then gently fold in the fresh blueberries.

Spread mixture evenly in a 9” greased baking dish. Bake for 25-30 minutes at 350°F until golden brown and set. Cool slightly before serving.

Grasshopper Hot Cocoa

- Posted in Drinks

2 c. Longmont Dairy Vanilla Mint or Chocolate Milk
1 c. Longmont Dairy whipping cream
1 tsp. pure mint extract
2 Tbsp. sugar
Green food coloring (optional)

Warm the milk in a microwave or in a saucepan on the stove until it is steaming but not boiling. Stir in half (½ tsp.) of the pure mint extract.

Beat whipping cream until soft peaks form. Fold in the remaining mint extract and sugar. Mix in a few drops of green food coloring if desired.

Pour into two mugs, top with the prepared mint whipping cream, and enjoy!

Creamy Baked Mac & Cheese

- Posted in Baked Goods

1 lb. dried elbow pasta
4 c. Tillamook medium cheddar
cheese, shredded
2 c. Gruyere cheese, shredded
½ c. Country Cream butter
½ c. all purpose flour
2½ c. Longmont Dairy half and half
1½ c. Longmont Dairy whole milk
½Tbsp. salt
½ tsp. black pepper
¼tsp.paprika

Cook pasta 1 minute less than package directions for al dente. Drain and drizzle with a bit of olive oil to prevent sticking. While water comes to a boil, mix shredded cheeses, then divide into 3 piles: approximately 3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often.

Slowly pour in 2 cups of the half and half, whisking constantly, until smooth. Slowly pour in remaining half and half plus whole milk, whisking constantly, until combined and smooth. Continue to heat over medium heat whisking very often, until thickened to a very thick consistency.

Remove from the heat and stir in spices and 1 ½ cups of the cheeses, stirring to melt and combine. Stir in another 1½ cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, fully combine drained pasta with cheese sauce. Pour half of the pasta mixture into a greased 9″x13″ baking dish. Top with 1½ cups of shredded cheeses, then top that with the remaining pasta mixture. Sprinkle the top with the last 1½ cups of cheese and bake at 325° F for 15 minutes, until cheese is bubbly and lightly golden brown.

Blueberry Muffins

- Posted in Baked Goods, Breakfast

2 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
½tsp. salt
2 Eggland’s Best eggs
½ c. Country Cream Butter, melted
½ c. Longmont Dairy Blueberry Milk
1 tsp. vanilla extract
2 c. (1 pint) fresh blueberries washed and drained, or frozen

Streusel Topping:
¼ c. all-purpose flour
2 Tbsp. brown sugar, packed ¼ tsp. ground cinnamon
1/a tsp. salt
2 Tbsp. butter, cold

Preheat oven to 400° F. Prepare a muffin pan with cupcake liners.
In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder,
and ½ teaspoon salt. Set aside.

In a medium bowl, whisk eggs until smooth. Add the½ cup melted
butter, milk, and vanilla, and whisk until combined. Stir into flour mixture until combined. (Dough will be lumpy.) Fold in blueberries.

To prepare the streusel topping, in a medium bowl combine¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/a teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about
18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely

Peppermint Meringues

- Posted in Baked Goods, Dessert

3 large Eggland’s Best egg whites
¼ tsp. cream of tartar
½ tsp. peppermint extract
¾ c. sugar
red gel food coloring

Using a stand mixer with whisk attachment, beat egg whites until foamy. Add cream of tartar and ¼ cup of the sugar and beat until well combined. Add the remaining sugar in two more ¼ cup additions, beating after each addition. Increase speed to high for 8-10 minures, until stiff, glossy peaks form. Beat in peppermint extract.

Using a thin pastry brush, make a few vertical stripes of gel food coloring inside a pastry bag fitted with a large star tip. Carefully spoon the meringue into the bag. Pipe 1-inch diameter meringues about 1 inch apart onto two baking sheets lined with parchment paper.

Bake at 200°F for 60-90 minutes, or until crispy but not brown. Turn off oven and crack door slightly. Leave meringues in oven for one more hour, until completely cooled and dry.
Store in an airtight container at room temperature for up to two weeks.

Hearty Veggie Casserole

- Posted in Casserole

1 head broccoli, cut into florets
salt
1 head cauliflower, cut into florets
black pepper
1 red bell pepper, sliced
1 green Spanish onion, chopped
1 yellow bell pepper, sliced
1 c. chopped spinach leaves, optional
1 c. cherry tomatoes, halved
4 large Eggland’s Best eggs
¼ c. olive oil
½ c. Longmont Dairy milk
1 tsp. Italian seasoning
¼ c. all-purpose flour

In a large bowl, combine broccoli, cauliflower, bell peppers, cherry tomatoes, olive oil, Italian seasoning, chopped green Spanish onion, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat evenly. Spread the vegetables in a 9×13” baking dish.

In a medium bowl, whisk together the eggs, milk, flour, ¼ teaspoon salt, ¼ teaspoon pepper, and the chopped spinach leaves until smooth.

Pour the egg mixture over the vegetables and bake at 400°F for 25‑30 minutes, until the vegetables are tender and the egg mixture is set. Serve immediately.
Note: If you want a creamier egg mixture, you can add an extra ¼ cup milk.