Egg Nog French Toast
Try this twist on an old favorite.

One loaf French bread
2 cups Oakhurst Egg Nog
One pinch each of cinnamon, nutmeg and cardamom
Butter for cooking

Cut French loaf into diagonal pieces, Add spices to egg nog and mix well. Place 2-3 Tablespoons softened butter in a pan over stove and allow to melt and brown slightly. Dip bread slices in egg nog mixture and cook until desired color is achieved – about 3 to 4 minutes on each side over medium heat.

Serve immediately. Garnish with real Maine maple syrup or Oakhurst real whipped light cream.

Helping families in need with Oakhurst Egg Nog

Egg Nog Pie
An Oakhurst Tradition

• Ready Pie Shell
• 1 envelope unflavored gelatin
• 3 tbsp cool water
• 2 cups Oakhurst Egg Nog
• 1 cup Oakhurst heavy cream, whipped
• 1/4 cup sugar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/2 tsp almond extract

Soften gelatin in cold water. Warm the egg nog over low heat and add gelatin slowly. Chill egg nog mixture until partially set, and then beat until smooth.

Beat sugar, salt and flavorings into the whipped cream. Fold into egg nog mixture. Pour into pie shell. Chill 2-4 hours. Top with nutmeg, slivered almonds and Oakhurst real whipped light cream. Serve.

Althea's Real Hot Chocolate

Forget the powdered stuff! For a rich and creamy chocolaty treat you and the kids are sure to love – use Oakhurst Lowfat Chocolate Milk.

Heat one cup of Oakhurst Lowfat Chocolate Milk in a saucepan over medium heat or in the microwave. Top with Oakhurst real whipped light cream. Enjoy!

2005 Holiday Recipe Winners!

Oakhurst Dairy Holiday Dessert Bake-Off Winner

WOKQ's Mark and Danielle, Chef Ron Boucher, CJ Knight and members of the Dairy's Bennett family (Stan, Althea, Bill and John) taste-tested the top five desserts listeners submitted to the radio station for the Oakhurst Holiday Bake-Off.

Four illustrious judges picked Creme de Menthe Bars submitted by Mickey Vien of Pittsfield, New Hampshire because it was soooooo chocolaty and delicious!

• 1 ¼ C Oakhurst Butter
• ½ C unsweetened cocoa
• 3 ½ C powdered sugar
• 1 tsp vanilla
• 1 ½ C chocolate chips
• 1 egg
• 2 C graham cracker crumbs
• 1/3 C Crème De Menthe

Bottom Layer
In a medium saucepan heat and stir 1/2C Oakhurst Butter and cocoa until well blended. Remove from heat and add 1/2C powdered sugar, egg and vanilla. Stir in graham cracker crumbs until well blended and press into an un-greased 9 x 13 pan.

Middle Layer
Melt 1/2C butter in a small mixing bowl. Combine Crème De Menthe at low speed with 3C powdered sugar. Spread over bottom layer. Chill 1 hour.

Top Layer
In a small saucepan heat 1/4C butter and chocolate chips over low heat until melted. Spread over mint layer. Chill 1-2 hours, cut into squares. Store in refrigerator.

• One Frozen Pie Shell, deep dish size
• ½ lb fresh, cooked, strained well, and drained pumpkin (can use canned)
• Four eggs, beaten
• ¾ C sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• dash of ginger
• 2¾ C whole milk
• 1 tsp vanilla
• 2 TBSP butter

In large bowl, beat eggs until well blended. Add sugar and spices. Slowly add milk and Vanilla, beating ‘till well blended. Add pumpkin, blending well. Pour into pie shell. If any mixture is left over, pour into cups and cook in toaster oven. Place small globs of the butter here and there in the pie mixture. Place aluminum foil around edges of crust to prevent overcooking of edges.

Bake at 425 degrees for 15 minutes to firm it up. Reheat to 350 and continue baking pie for 20 more minutes. Remove foil from the edges and do the knife test for doneness. Cook another 10 – 20 minutes based on the knife test. Remove when done, set to cool on rack.

Serve with a blend of vanilla and orange sherbet ice cream.

• 4 – 8 oz pkgs of cream cheese (32 oz) softened
• 2/3 C sugar
• 2 TBSP cornstarch
• 3 whole eggs
• 2 egg yolks
• ½ C Oakhurst Egg Nog
• 1 ¼ C Oakhurst Heavy Cream
• 3 TBSP dark rum
• 1 tsp of vanilla extract
• ¼ tsp freshly grated nutmeg
• 2 whole cinnamon sticks (for garnish)

Crust

• 2 C crushed graham crackers
• 4 TBSP melted butter
• 2 TBSP sugar
• ¼ tsp ground cinnamon

To make the crust, combine the graham crackers, melted butter, sugar and cinnamon and press firmly into the bottom of a 9-inch springform pan. Bake for 15 minutes at 350 degrees.

Filling

To make the cheesecake filling, combine the sugar and cornstarch in a small bowl and set aside. Place cream cheese in mixing bowl and beat on medium speed until smooth and creamy. Slowly add sugar mixture to cream and blend. Then add the eggs, yolks, eggnog, ¼ cup of cream cheese, rum, vanilla and nutmeg.
Blend until smooth. Pour this mixture into the prepared crust and bake at 275 degrees for 1 to 1 ½ hours. When the center of the cheesecake is firm and not shiny, remove from the oven. Run a hot knife around the outside of the cheesecake to prevent it from cracking. Chill for at least 4 hours.
To garnish, whip the remaining 1 cup of heavy cream with 2 TBS of sugar and frost the top of the cheesecake. Sprinkle with cinnamon and lay the 2 cinnamon sticks in the middle of the cheesecake. ENJOY!!!!
Hot Fudge Pudding Cake

• 1 ½ C flour
• 1 ¼ C sugar
• 3 TBSP cocoa
• 3 tsp baking powder
• ½ tsp salt
• ¾ C Oakhurst Milk
• 3 TBSP Crisco

Mix all the above ingredients together and spread in a greased 13 x 9 pan.

Mix together:

• 1 ½ C brown sugar
• 1/3 C cocoa
• 2 ¾ C hot water

Pour mixture over the batter in the cake pan. Do not stir. Bake at 350 degrees for 1 hour.

• 1 pkg. Devil’s Food Cake Mix
• 1 C Oakhurst Sour Cream
• 1 6oz. Pkg semi-sweet chocolate chips
• 4 eggs
• ¾ C vegetable oil
• 1 C Kahlua

In a large bowl, combine cake mix, eggs, Oakhurst Sour Cream, Kahlua, and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3-5 minutes at medium speed. In another dish, sprinkle your semi-sweet chocolate chips - with a little flour so they won’t sink to the bottom of the batter. Then stir chocolate chips in batter. Pour batter into greased and floured 10-inch bunt or tube pan.

Bake in a 350 degree oven for 55-60 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan or rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack and then sprinkle with powdered sugar.

Enjoy these winning recipes every holiday season!