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Bagel Quiche


  • 1 bagel (any flavor that would go well with egg)
  • 2 to 3 large eggs
  • desired fillings (cheese, chopped vegetables)

1.  Preheat oven to 375 degrees.  Spray a piece of foil with nonstick spray.
2.  Slice the very bottom of the bagel off nice and evenly.  Set aside to eat, turn into breadcrumbs or discard. 
3.  Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (discard or turn into breadcrumbs).  Set the bagel, cut-side-up on the foil.  
4.  Whisk 2 eggs and pour them into the hollowed out bagel.  Place desired filling choices into the egg.  If the egg and filling does not fill the bagel completely, you can add another whisked egg on top.
5.  Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven.  Bake 20 to 30 minutes, or until the egg is completely set.  Timing will depend on how many eggs used and how large the bagel is.  Serve immediately.            


Pumpkin Spice Bundt Cake with Cream Cheese Icing

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 3/4 cup of all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon of ground allspice
  • 1/2 teaspoon salt
  • 1 1/4 cups of canned solid-packed pumpkin (15 oz), not pie filling
  • 3/4 cup of Pumpkin Spice Egg Nog, well shaken
  • 1 teaspoon vanilla
  • 1 1/4 cups granulated sugar
  • 3 large eggs

  • 2 tablespoons of Pumpkin Spice Egg Nog, well shaken
  • 1 1/2 cups of confectioners' sugar
  • 1 package of cream cheese, softened



1.  Preheat oven to 350 degrees F. Make sure the oven rack is in the middle, center location of the oven.  Generously spray and dust with flour a bundt cake pan.
2.  Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl.  Whisk together pumpkin, 3/4 cup of pumpkin spice egg nog and vanilla in another bowl.
3.  Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy consistency, approximately 3-5 minutes, then add eggs and beat 1 minute.  Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
4.  Spoon batter into pan, smoothing top, and then bake until a wooden pick or skewer inserted in the center of cake come out clean.  Approximately 45-50 minutes.  Cool cake in pan on a rack 15 minutes, then invent rack over cake and re-invert cake onto rack  Cool 10 minutes more.
5.  While cake is cooling, whisk together Pumpkin Spice Egg Nog, softened cream cheese and confectioners' sugar until smooth.  Drizzle icing over warm cake, then cool cake completely icing will harden slightly.


Halloween Cheese Ball

  • 16 oz. cream cheese, softened 
  • 2 tablespoons dry ranch dressing mix
  • 2 cups shredded cheddar cheese (or a blend of mild and sharp)
  • 1 cup Cheese-It's crackers
  • 1 stem from green bell pepper or jalapeno


1.  Place softened cream cheese, ranch mix and shredded cheddar in a bowl and mix together with an electric mixer until smooth.  Place mixture in refrigerator for at least an hour.
2.  While cheese mixture is firming, place cheese crackers in a large re-sealable plastic bag and crush with a mallet or rolling pin (or use a food processor).  Set aside.  
3.  Remove cheese mixture from refrigerator and roll into a ball shape.  Place ball inside bag with crushed crackers and gently roll around to cover ball with crumbs.
4.  Firmly press pepper stem into the top of ball and serve with crackers. 


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350 S. Pearl St.
Denver, CO 80209
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