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Recipes

Cinco de Mayo Fruit Punch Sangria


 

  • 1 bottle (750 milliliters) merlot - Optional
  • 1 1/2 gallon of Royal Crest PAGO punch
    NEW Flavor!
  • 1 1/2 gallon of Royal Crest Raspberry Lemonade
    NEW Flavor!
  • 1 cup sugar
  • 1 cup orange liqueur - Optional
  • 1/2 - 1 cup brandy - Optional
  • 3 cups lemon-lime soda, chilled
  • 1 cup sliced fresh strawberries
  • 1 medium lemon, sliced
  • 1 medium orange, sliced
  • 1 medium peach, sliced


   Prep time: 10 minutes 

 Mix the ingredients in a large pitcher and ENJOY the cool refreshing flavors!
     
 

 

Family Fiesta Omelet


  • 8 Egg-Land's Best eggs
    Egg-Land's Best cage free brown eggs on Sale this Month!
  • 2 tablespoons of Royal Crest Dairy butter
  • 1/2 red onion, chopped
  • 2 green onions, chopped
  • 1 green bell pepper, chopped
  • 1 tomato, chopped
  • 1/4 cup Royal Crest Dairy milk
  • 1 1/2 cups of shredded cheddar cheese
  • salt and pepper to taste
  • sour cream - optional





  

 

1.  Preheat oven to 400 degrees.  Grease a 10 inch round baking dish.          
2.  Melt butter in a large skillet over medium heat; cook and stir both onions, bell pepper and tomatoes until softened, about 5 minutes.       
3.  Beat eggs and milk in a large bowl.  Stir in cheddar cheese and season with salt and pepper.
4.  Pour mixture into prepared baking dish.
5.  Bake in preheated oven until eggs are browned and puffy, about 25 minutes.  Serve warm, garnish with remaining onions, tomatoes and a dollop of sour cream.   
 

Lemon Bars


  • For the crust:
  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
  • For the filling:
  • 6 extra-large eggs, at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4-6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • confectioners' sugar, for dusting



 

1.  Preheat oven to 350 degrees.
2.  For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.         
3.  Combine the flour and salt with the mixer on low, and add to the butter until just mixed. 
4.  Place the dough onto a well-floured board and gather into a ball.  Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a 1/2 inch edge on all sides.  Chill. 
5.  Bake the crust for 15-20 minutes, until very lightly browned.  Let cool on a wire rack.  Leave the oven on.    
6.  For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, flour.  Pour over the crust and bake for 30-35 minutes, until the filling is set.  Let cool to room temperature.  7.  Cut into triangles and dust with confections' sugar.   

 
 

Send your favorite recipes to:

Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
or Email Us!

 
 
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