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Chocolate Milk Fudgesicles


  • Royal Crest Dairy Chocolate Milk
  • Popsicle molds


1.  Pour chocolate milk into popsicle molds.   
***Place tray of molds into freezer for at least 5 hours, or until completely frozen.
2.  Remove tray from freezer.
3.  Place tray in hot water to loosen popsicles or let stand at room temperature 2-3 minutes.  
4.  Remove them from the molds and enjoy!               


Red, White and Blue Deviled Eggs


  • 1 dozen eggs, hard boiled
  • 1/4 cup of mayonnaise
  • 1/2 tsp dry mustard
  • salt and pepper to taste
  • red and blue food coloring
  • paprika to sprinkle on top  



1.  After eggs have been boiled and cooled, cut eggs in half and remove the yolks, placing them in a medium bowl.  Smash the eggs yolks into a super fine consistency.  
2.  Add mayonnaise, dry mustard, salt and pepper; whip up with spatula until smooth and creamy.    
3.  Place mixture into a piping bag with a 2D-tip, or you may use a teaspoon to fill the egg whites instead.
4.  Mix 1 cup of hot water, 1 teaspoon of red food coloring and 1 teaspoon vinegar in a small bowl.
     Mix 1 cup of hot water, 1 teaspoon of blue food coloring and 1 teaspoon of vinegar in a small bowl.
5.  Place egg whites into each of the colored waters and let sit until desired color is achieved, approximately 1-2     minutes.  Take out the egg whites and place them on a paper towel to allow excess color to drip off.
6.  Arrange the eggs on a platter and fill the egg white halves with the egg yolk mixture by either using the piping bag filled with the egg yolk or use a teaspoon to fill the egg white halves.
7.  Sprinkle with paprika for garnish.  

4th of July Patriotic Cheesecake

  • 1 1/2 cups of graham cracker crumbs, finely ground
  • 1/4 cup sugar
  • 5 tablespoons of butter, melted
  • 3 (8 oz.) packages of cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 package of fresh slices strawberries
  • 1 package of fresh blueberries


1.  In a small bowl, mix together the crust ingredients.  Press mixture onto the bottom of a 9x13 inch spring pan.   
2.  Bake the crust at 325 degrees for 6 minutes; take out of oven and let cool.     
3.  In a large mixing bowl, beat the softened cream cheese until fluffy.  
4.  Beat in the sugar and vanilla.  Beat in the eggs, one at a time.   
5.  Pour the cream cheese filling mixture over the baked crust, smooth out gently. 
6.  Bake the mixture at 325 degrees for 45-50 minutes or until just set up.
7.  Chill in refrigerator for several hours.  Release the outer spring mechanism from pan. 
8.  When ready to serve, place the fresh cut strawberries around the outer edge of the cheese cake.  Fill the middle of the cheesecake with the fresh blueberries and garnish with a dollop of whipped cream for decoration.



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