Kleinpeter Dairy Recipes

Kleinpeter Eggnog Pound Cake

Ingredients:

• 1 box yellow cake mix
• 1 small package instant vanilla pudding mix
• 3/4 cup Kleinpeter eggnog
• 3/4 cup vegetable oil
• 4 eggs
• 1/2 teaspoon nutmeg
• Powdered Sugar

Directions:

Combine first 4 ingredients; mix on low speed in mixer until moistened. Add eggs and nutmeg. Beat for 4 minutes on high speed. Pour into a greased and floured bundt pan or tube pan. Bake at 350 F. for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean.

Cool for 10 minutes; remove from pan. Cool completely and sprinkle with powdered sugar or drizzle with powdered sugar icing.

Kleinpeter Eggnog French Toast

Ingredients:

• 1/2 cup Kleinepter eggnog
• 1 egg
• 4-5 thick slices bread
• powdered sugar or cinnamon sugar for dusting

Directions:

In small bowl, combine egg and Kleinpeter eggnog stirring with fork just until egg breaks up.

Dip sliced bread into egg mixture (challah, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side.

In skillet, melt 2 Tablespoons Kleinpeter butter and saute each slice over medium heat 2 1/2 min or until golden brown.

Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of Kleinpeter butter. Or pour over a little maple syrup, if desired.

Holiday Kleinpeter Eggnog Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 teaspoon ground nutmeg
• 1/4 cup margarine, melted

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 (8-ounce) package Cream Cheese, softened
• 1/4 cup sugar
• 1 cup Kleinpeter eggnog
• 1 cup Kleinpeter whipping cream, whipped

Directions:

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Garnish with additional whipped cream and nutmeg, if desired. 10 to 12 servings.

Kleinpeter Eggnog Pie

Ingredients:

• 1 envelope unflavored gelatin
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 cups Kleinpeter eggnog
• 1 cup Kleinpeter whipping cream, whipped
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon almond extract
• 1 can (29 ounces) fruit cocktail, thoroughly drained
• 1 baked 9-inch pie shell

Directions:

Mix gelatin, sugar and salt. Gradually stir in Kleinpeter eggnog. Warm over direct low heat until gelatin is dissolved. Chill until mixture mounds when dropped from spoon. Fold in whipped cream, flavorings, 1 1/2 cups drained fruit cocktail. Chill again until mixture mounds. Heap into baked pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.

Kleinpeter Farms Dairy, L.L.C.

14444 Airline Highway
Baton Rouge, Louisiana 70817
(225) 753-2121