Harvest Pie using The Old Windmill Dairy’s Pumpkin Pie Chèvre

Harvest Pie using The Old Windmill Dairy’s Pumpkin Pie Chèvre

9” Pie Shell

2 containers of The Old Windmill Dairy’s Pumpkin Pie chèvre

¼ cup sugar

1 tsp. vanilla

1 egg, beaten

1 15oz. canned pumpkin

1 cup evaporated milk

2 eggs, beaten

¼ cup brown sugar

¼ cup sugar

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

2 tbsp. flour

2 tbsp. brown sugar

2 tbsp. softened butter

½ cup chopped pecans

Preheat oven to 350 degrees.  In a medium bowl and using a spatula, blend the Pumpkin chèvre until smooth.  Mix in ¼ sugar, then add vanilla and 1beaten egg, mixing with the spatula.  Pour into the pie shell.

In a large bowl, combine the canned pumpkin, evaporated milk, 2 beaten eggs, ¼ cup brown sugar, ¼ cup sugar, cinnamon, nutmeg and salt.  Mix until all ingredients are combined and smooth.  Pour this mixture over the pumpkin chèvre mixture in the pie shell.

Bake in the oven for approximately 1 hour, or until the center of the pie is firm.

While the pie is baking, combine the flour and 2 tbsp. brown sugar in a bowl, mixing well.  Add the softened butter and stir until the ingredients are smooth.  Blend in the pecans.

Approximately 10 minutes before the pie is to come out of the oven, sprinkle the pecan mixture over the top of the pie and then continue baking for the remaining time.

Let the pie cool until it reaches room- temperature, or refrigerate until ready to serve.

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Cucumber – Avocado Salsa Hors d’oeuvre using The Old Windmill Dairy’s Holy Chipotle Chèvre

1 Lemon Cucumber, chopped*

2 Avocadoes, chopped

¼ cup cilantro

¼ cup red onion

Jalapeños, chopped to taste

Juice of 3 limes

1 container of Holy Chipotle chèvre, crumbled

Gently stir together the cucumber, avocados, cilantro, red onion, Jalapeños and The Old Windmill Dairy’s Holy Chipotle chèvre.  Squeeze the Juice of the limes, gently stirring the ingredients one last time.  Serve immediately, or refrigerate until ready to serve.  Serve with tortilla chips.

*Lemon cucumbers are the best, but if these are not available, you may use english cucumbers.  Your local farmers market will be the best place to find lemon cucumbers.

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Farmers Market Scramble using The Old Windmill Dairy’s Pesto ‘n Pine Nuts Chèvre

10 Farm Fresh Eggs

1 container of Pesto ‘n Pine Nuts Chèvre from The Old Windmill Dairy

1 medium sized Farm Fresh Green Pepper (chopped)

4 Farm Fresh Roma Tomatoes (chopped)

Ground Pepper to taste

2 tbsp. bacon fat


In a cast-iron skillet, heat 2 tbsp. bacon fat.

In a medium-to-large bowl, whisk the Farm Fresh Eggs

To the egg mixture, add The Old Windmill Dairy’s of Pesto ‘n Pine Nuts Chèvre, ‘mushing’ it into the eggs.  Then whisk the eggs and chèvre until fluffy.  Add the green pepper, tomatoes and ground pepper.  Pour the ingredients into the cast-iron skillet, stirring until the desired consistency is reached.

With the Fall Season approaching, camping, hunting and other activities will bring New Mexicans outdoors.  Whether camping or enjoying brunch on the deck on a cool Fall day, one activity that should be included in any planning is a trip to the local Farmers Market.  With the exception of the bacon fat, the Farmers Market Scramble pictured below is from all fresh ingredients from the Downtown Growers Market in Albuquerque.  Check our website for locations of Farmers Markets where you will find The Old Windmill Dairy’s products!

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No Bake Blueberry Apricot & Pineapple Tart, Using The Old Windmill Dairy’s Figs & Cream and Extra Ordinaire Chèvre


1 single pie crust for a 9” pie plate.  If the crust is frozen, follow the baking directions for baking the crust only, or use your own recipe for a homemade crust.


2 Figs & Cream Chèvre from The Old Windmill Dairy

2 Extra Ordinaire Chèvre from The Old Windmill Dairy

1 pint fresh blueberries

¾ cup apricot – pineapple preserves


Mix the Figs & Cream and Extra Ordinaire Chèvre until blended and smooth.  Spread the mixture on the bottom of the prepared single pie crust.  Layer blueberries on top of the cheese layer.


Next, heat the ¾ cup apricot – pineapple preserves until  just warm and broken down, taking care not to boil them.  It should look like a glaze.


Spoon the glaze over the blueberries and garnish with grapes before placing the Tart in the refrigerator.  Refrigerate at least 4 hours before serving.

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Seven Layer Dip

9″ Pie Plate
1st Layer:  1 can refried beans
2nd Layer:  1 container award winning Holy Chipotle chevre from The Old Windmill Dairy
3rd Layer:  guacamole
4th Layer:  salsa
5th Layer:  shredded cheddar cheese
6th Layer:  chopped tomato
7th Layer:  sliced black olives

Spread with spatula:  Refried beans first (but do not heat them), Holy Chipotle chevre, guacamole, salsa.  Sprinkle the cheddar cheese, tomato and olives.  Refrigerate until ready to eat.  If you do refrigerate, let it sit for about 15 minutes before serving.  This goes great with tortilla chips.Image

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Chili N Hot Artichoke Dip

Chili N Hot Hot Artichoke Dip

1     12 oz jar Marinated Artichoke Quarters

1 Container of The Old Windmill Dairy Chili N Hot Goat Cherve

1/3 cup mayonnaise

4 ounces Cheddar Cheese

Fine ground black pepper to taste

Preheat Oven to 350 degrees

Drain Artichokes from jar.  Pour Artichokes in to a medium sized bowl, break up artichokes.

Mix in bowl, the mayonnaise the Chile N Hot goat chevre and the artichokes.  Pour mixture

into a 9 inch pie, shake black pepper on top.  Next, sprinkle cheddar cheese on top.  Bake at

350 degrees for 20 minutes or till hot and bubbling.Serve with crackers or tortilla chips.






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