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French Toast Egg-in-a-Heart for Breakfast


  • 1 loaf of Sara Lee whole grain wheat bread
  • 1 dozen of Eggland's Best eggs
    6 beaten with milk
    6 to be fried with the toast
  • 1/2 cup of Royal Crest Dairy milk
  • 1 cup of maple syrup


1.  Whisk 6 Eggland's Best eggs with milk and cinnamon until runny.     
2.  Heat a 10"-inch skillet with oil or non-stick spray.   
3.  In a shallow bowl, dip both sides of the bread in the egg mixture until it is soaked in, then cook in skillet for 2-3 minutes on each side, until almost golden brown.  
4.  Take a heart-shaped cookie cutter and cut out the middle of each piece, setting aside.
5.  Crack an egg in the center of the toast where the cookie cutter heart was cut out of, and fry the egg on both sides (approximately 1-2 minutes per side, depending on how you like your eggs cooked). 
Serve with hot maple syrup.             


Easy Slow Cooker Hawaiian Shredded Pork


  • 3 lbs of pork shoulder roast
  • 1 tablespoon extra virgin olive oil
  • 4 cups of Royal Crest Dairy's PAGO punch
  • 1 16 oz can of crushed pineapple
  • 1 teaspoon chili powder
  • 1 tablespoon of soy sauce
  • 1/2 cup brown sugar
  • 1 teaspoon of worcestershire sauce
  • 1/2 chopped onion
  • 1 clove of minced garlic
  • 1/4 cup of Talbott's apple juice



1.  Trim any fat from roast and season with salt and pepper.  
2.  Heat frying pan with olive oil and saute' onion and garlic for just a minute or two until soft. Remove from pan and place in slow cooker.
3.  Brown the roast in same pan for one-two minutes on each side, just to sear in the rich flavors. Remove from pan and place in the slow cooker.  
4.  In the same pan, combine the rest of the ingredients and then pour over the roast in the slow cooker.
5.  Cook on high for 2 hours or on low for 5-6 hours.  Turn the roast a couple of times so that the meat gets basted in the sauce.
6.  Remove roast from slow cooker.  Using two forks, pull apart the roast until it's shredded. 
Serve on buns with cole slaw or favorite salad.

Chocolate Milk Mousse for Valentine's Day

  • 1/3 cup sugar 
  • 3 tablespoons cornstarch
  • 1 cup Royal Crest Dairy chocolate milk
  • 1/2 cup water
  • 1 3/4 package of semi-sweet chocolate chips
  • 1 egg yolk, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup Royal Crest Dairy heavy whipping cream, whipped for mousse mixture
  • 1/2 cup Royal Crest Dairy heavy whipping cream,
    whipped for topping
  • 8 strawberries for garnish


1.  Stir together sugar and cornstarch in a medium saucepan.  Add chocolate milk and water.  
2.  Cook over medium-high heat until just boiling.   
3.  Stir a small amount of warm mixture into egg yolk (so eggs won't cook when added to mixture).  Add to saucepan. 
4.  Boil gently 1 minute, stirring constantly.  Remove from heat.   
5.  Add chocolate chips and vanilla to hot mixture.  Stir until chocolate is melted.  Transfer to a small metal bowl.  
6.  Set the metal bowl in an ice bath and beat on high speed until cool.
7.  Fold in 3/4 cup whipped cream and garnish with a strawberry.


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Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
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