Recipes

Darigold, Recipes

Ingredients

  • 12 eggs
  • 1/2 cup Darigold whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup loosely packed fresh basil leaves, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 tablespoons Darigold butter
  • 1-1/2 cups finely chopped scallions, including half of the green stems
  • 1 medium-size tomato, sliced into 6 (1/8-inch thick) pieces

Instructions

Place rack in top third of oven and preheat to 375°F. In a large mixing bowl, beat eggs with a whisk; add milk, Parmesan cheese, basil, salt and pepper and stir to mix. Melt butter in a large, ovenproof skillet over medium heat; add scallions and sauté until softened. Reduce heat to low and slowly pour in the egg mixture, stirring once to incorporate the scallions. Carefully arrange the tomato slices on top of the egg mixture in a single layer. Cook eggs without stirring until the edge just begins to set (about 3 minutes). Place skillet in oven and bake for 20 minutes, or until eggs are set in the center. Remove from oven and allow frittata to stand for 5 minutes. Cut into wedges and serve from the skillet. Makes 8 servings.

Darigold, Recipes, , , , , , ,

 

Buttermilk Pecan Caramels

 

 

 

 

 

 

 

Buttermilk Pecan Caramels

 Ingredients

  • 1 cup coarsely chopped toasted pecans
  • 3/4 cup Darigold buttermilk
  • 3/4 cups Darigold heavy cream
  • 1-1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1/4 cup (1/2 stick) Darigold butter
  • 1/4 teaspoon salt
  • 1 teaspoon orange or vanilla extract

 

Instructions

Line an 8-inch-square metal baking pan with aluminum foil; spray bottom and sides of foil with non-stick cooking spray. Spread pecans evenly over bottom of foil-lined pan; place pan on heat-proof surface and set aside. Combine buttermilk and cream in a measuring cup. Pour 3/4 cup of cream mixture into a heavy 5-quart saucepan, along with sugars, corn syrup, butter and salt; cook over medium heat, stirring constantly with a wooden spoon until sugar is completely dissolved (about 8 to 10 minutes). Stir in remaining cream mixture and cook, stirring constantly (about 15 to 17 minutes) until a candy thermometer registers 250°F. (firmball stage). Remove pan from heat and stir in extract. Immediately pour caramel over pecans; score top of caramel when partially cool (9 across by 6 down), making 54 pieces. Cool completely until firm. Grab edges of foil and lift caramel from pan. Cut caramel along score marks with a sharp, lightly oiled knife. Candy pieces will be approximately 1-1/2 X 1-inch. Wrap individual pieces in 3 x 3-inch squares of waxed paper or purchased candy wrappers, or layer between sheets of wax paper and place in an airtight container. Keep caramels at cool room temperature. May be made up to 2 weeks ahead.

Makes 54 pieces.

Recipes

Ingredients

  • 4 eggs
  • 1 cup Darigold small curd cottage cheese
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) Darigold butter, melted, plus more for greasing the skillet
  • 1 teaspoon vanilla extract or grated lemon peel

 

 

 

Instructions

Lightly grease an oven-proof platter and set aside. Beat eggs in a medium bowl; stir in cottage cheese, flour, and sugar. Mix until just blended but still lumpy. Gently stir in melted butter and vanilla to combine.

Heat a large non-stick skillet or a griddle over medium heat; swirl a pat of butter over bottom of pan. Pour batter onto the skillet in 1/4-cups portions onto the skillet, allowing for space between each pancake. Cook until edges are light golden brown and bubbles form on the top. Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy outside and creamy inside. Place cooked pancakes on platter in 200°F.-oven to keep warm while you cook remaining pancakes. Serve with butter and warm maple syrup or honey. Makes about 16 (4-inch) pancakes.

 

Recipe from FRESH Magazine Volume 4

Recipes

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) Darigold butter, softened to room temperature
  • 1 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/4 cup Darigold sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • Lemon Cream Filling (recipe follows)

Instructions
In a small mixing bowl, whisk together flour, baking powder and salt; set aside. Combine butter and sugars in a large mixing bowl; beat with an electric mixer until creamy. Add egg, sour cream, lemon juice and grated lemon peel; beat for an additional three minutes. Stir in the flour mixture until well blended. Drop by teaspoonfuls, two inches apart, on ungreased baking sheets. (Line pans with parchment paper for easy cleanup.) Bake at 375°F 12 to 14 minutes, or until cookies are set and edges are light brown. Cool slightly before removing to racks to cool completely. Meanwhile, prepare filling. Spread 2 tablespoons Lemon Cream Filling on the bottom side of one cookie.

Sandwich the filling with another cookie. Makes about 18 cookie sandwiches.

Lemon Cream Filling:
Beat together 4 cups powdered sugar, 1/4 cup room temperature Darigold butter,6 tablespoons Darigold heavy cream, and 2 to 3 teaspoons grated lemon peel until mixture is thick and creamy (about 3 minutes). Beat in additional cream, one tablespoon at a time, if filling is too thick. Makes about 2 cups.

Recipes

On February 4, 2013, we asked you to help us create a Farmalicious recipe with two eggs as the beginning ingredient. Chef Linda has taken your ideas and created this wonderful recipe.

Skillet Scramble
Makes 4 servings

4 eggs (2 from the contest + 2 more)
¼ cup milk
2 tablespoons vegetable oil
2-1/2 cups (10 ounces) shredded hash brown potatoes
1 teaspoon minced garlic
1 cup chopped onion
1 cup sliced mushrooms
2 ounces chopped ham
8 ounces asparagus
4 cups thinly sliced spinach
1 cup grated mozzarella cheese

1 thinly sliced Roma tomato
½ cup sour cream
Hot Sauce

Whisk eggs and milk together; set aside.

Trim ends from asparagus; cut into 1-inch pieces. Bring a saucepan of water to a boil and add a pinch of salt; add asparagus and cook just until crisp-tender, about 3 minutes; drain; set aside.

In a large non-stick skillet (see note) heat 1 tablespoon oil over medium heat, add hash brown potatoes and cook, without stirring, until browned. Turn and repeat process. Push hash browns to one side of skillet; add remaining 1 tablespoon of oil and cook garlic and onions until translucent. Add mushrooms and cook until softened; add spinach and cook until wilted. Add asparagus and ham and cook just until heated through. Push vegetables to the side with the hash browns and add eggs; cook and stir until are just cooked, then gently mix into other ingredients, along with the cheese; season with salt and pepper.

Divide on plates and top with tomato slices and sour cream. Serve with hot sauce on the side.
Note: A medium size skillet can be used. After cooking hash browns; remove and set aside. Follow remaining recipe, adding hash browns back to the skillet after the eggs are cooked.

Rosemary Sugar Topped Biscuits
Makes 8 biscuits

2 cups flour
4 tablespoons sugar
3 tablespoons chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon salt
1 cube (1/2 cup) chilled butter, cut into pieces
1 cup buttermilk
2 tablespoons melted butter

Preheat oven to 400 degrees F.

Stir together flour, 3 tablespoons sugar, 2 tablespoons rosemary, baking powder and salt; cut in butter.

Add buttermilk and stir just until dough comes together; transfer to a lightly floured surface and lightly knead 3-4 times, then roll out to 1- inch thickness. Cut dough into 8 biscuits and transfer to a baking sheet.

Stir together remaining 1 tablespoon sugar and 1 tablespoon rosemary. Brush tops of biscuits with melted butter then sprinkle with rosemary sugar mixture.

Bake until lightly golden brown, about 15 minutes.