Celebrate June Dairy Month with these tried-and-true recipes straight from the kitchens of real farmwomen who use real dairy products as a staple ingredient. They are kid-tested and potluck-approved.
From the kitchen ofRaechel Kilgore Sattazahn
This recipe comes straight from Pennsylvania Dutch Country. It is a Kilgore family favorite that has been passed on for many generations. I enjoy making this simple dessert for get-togethers with family and friends because it is easy to make and loaded with dairy products.
Pennsylvania Dutch Blueberry Torte
1 tablespoon sugar
1 cup flour
½ cup + 1 tablespoon butter
1 pint whipping cream
1 cup confectioners’ sugar
8 ounces of cream cheese
1 can of blueberry pie filling
To make crust, blend sugar, flour and butter. Pat mixture into a 9”x13” dish and bake at 350ºF for 20 minutes. Let cool.
Beat whipping cream, confectioners’ sugar and cream cheese until creamy. Layer onto crust. Top with a can of pie filling. Refrigerate.
From the kitchen ofAshley Messing-Kennedy
Bad Axe, Michigan
Tater Tot Casserole
2 pounds ground beef
1 onion, diced
1 can cream of mushroom soup
16 ounces sour cream
2 cups cheddar cheese, shredded
1 pack tater tots
Preheat oven for 350ºF. Grease a 9”x13” pan. Brown beef with diced onion. When it is finished, layer the beef on the bottom of the pan. In a medium mixing bowl, add sour cream and soup. Mix well and add on top of beef. Add cheese and tater tots on top of cream mix. Bake covered for 45 minutes, and bake an additional 15 minutes uncovered.
From the kitchen of Rebecca Shaw
No-bake Sass Cakes
Angel food shortcakes (Homemade or store-bought)
Step 1: Make the cream cheese fruit dip by mixing together cream cheese, vanilla and brown sugar.
8 ounces of cream cheese
1 tablespoon vanilla extract
1 cup brown sugar
Step 2: Top the shortcake with the dip, then chocolate chips of your choice and finish off with your perfectly chopped strawberries.
Step 3: Enjoy! Eat with your hands, no silverware. We’re in the 21st century, people.
Note: This recipe is Shaw’s original creation!
From the kitchen ofTerri DiNitto
Marcy, New York
4 cooked chicken breasts
1 pound rigatoni
1 stick of butter
1 jar sweet peppers
1 jar hot peppers
2 tablespoons garlic
2 ounces hot sauce
3 tablespoons parsley
4 ounces Parmesan cheese
3 cups chicken broth
2 cups half-and-half
2 teaspoons chicken bouillon
½ pint heavy cream
2 tablespoons flour in 1 cup half-and-half
Shred chicken breasts. Cook rigatoni. Add all the ingredients into a large pot. Simmer 20 minutes. Sometimes people like a pinker sauce, so you can add some tomato sauce to taste. Enjoy!
From the kitchen ofAmy Engberson
I love the month of June. First of all, the kids are finally released from a grueling year of school. We get to take a break from early morning piano lessons for the summer. I don’t have to attempt to pack creative lunches for a few weeks. Taking a break from all those “mom” jobs gives me a chance to just enjoy my kids.
Don’t get me wrong; summer is still super busy. It’s busy doing more fun things, like harvesting crops, building new corrals and the never-ending attempt at cleaning up the farm. In my opinion, all of these things are more fun and carefree than solving algebra problems and studying for spelling tests.
One of my favorite things to do during the summer is sit on the front porch with my boys and enjoy ice cream, a smoothie or some other snack. If you give a boy a treat and sit on the porch with him, he will begin talking to you. Treats and talking? You can’t beat that.
These chocolate Greek yogurt parfaits are one of my top “boy-luring” treats. Adding just a little bit of chocolate makes this healthy parfait feel like a sinful treat. Enjoy sitting on the porch, chatting with your kids and packing them full of good-for-you vitamins and minerals the whole time. If you ask me, that’s what summer is all about!
Chocolate Greek Yogurt Parfaits
32 ounces Greek yogurt (plain or vanilla), reserve 4 tablespoons if desired
¼ to ½ cup chocolate milk mix (granulated)
2 cups assorted fresh fruit
4 tablespoons mini chocolate chips
Stir granulated chocolate milk mix into Greek yogurt until incorporated. Use more or less chocolate milk mix to taste. Layer chocolate Greek yogurt and fruit in a cup. I think glass is pretty so you can see the layers. If you reserved some yogurt, spoon it on top of the parfait.
Sprinkle top with chocolate chips if desired.
Also from the kitchen ofAmy Engberson
Easy Blender Orange Ice Cream
2 tablespoons dry orange drink powder, such as Tang
1 cup half-and-half (or vanilla Greek yogurt)
½ cup crushed ice
1 small splash vanilla
Add all ingredients to blender. Blend on high speed until ice cream is formed. If you would like your ice cream runnier, add more half-and-half; if you would like it thicker, add more ice.
From the kitchen ofMorgan Kliebenstein
With a keen interest in baking, I find myself using almost any event as an excuse to try out a new cupcake or cake recipe. We are big cake people in my family, and I usually have a long list of requests waiting to be made for the next get-together.
Cream and butter are seldom the star players of any dish,but they belong on the “MVP” list if you ask me. We go through scads of butter and cream in my house. It’s no joke that my husband and I even dressed up as Paula Deen and a stick of butter for Halloween last year.
I once bought an entire 30-pound box of bulk butter just to get through Christmas cooking. With that said, this butterscotch cream roll-up cake is a perfectly scrumptious and light cake to ease yourself into the warm summer months.
Butterscotch Cream Roll-Up Cake
½ cup unsalted butter
1 cup firmly packed dark brown sugar
1 cup heavy cream
1 tablespoon whiskey
1½ teaspoons vanilla
½ teaspoon fine sea salt
1 cup sifted cake flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon fine sea salt
½ cup canola oil
4 egg yolks, at room temperature
¼ cup milk
6 egg whites, at room temperature
¼ teaspoon cream of tartar
1½ cups heavy cream, cold, heaping
½ cup sliced almonds or crushed pecans, toasted
1 cup prepared butterscotch sauce, cold
Melt the butter over medium heat in a large, heavy-bottomed saucepan. Dump in the brown sugar all at once and stir with a wooden spoon to combine. Cook, stirring frequently, until the mixture begins to simmer and changes from a wet-sand consistency to a liquid that gives off a lovely molasses smell and looks like taffy, approximately three minutes from the time it comes to a simmer.
Drizzle ¼ cup of the cream into the mixture and vigorously blend the cream into the sugar and whisk in the remaining cream. Turn the heat up to medium-high and allow the sauce to boil, whisking occasionally, until it has darkened, about eight minutes. Remove the pot from the heat and allow the sauce to cook for a few minutes before adding the whiskey, vanilla and salt. Refrigerate until cold.
Grease a 12-by-16-inch jelly roll pan with baking spray, line it with parchment paper, spray the parchment paper, then dust it with flour and tap out any excess.
Preheat oven to 325ºF and place rack in center. Sift together the flour, baking powder, salt and ¾ cup of the sugar in a large bowl, then whisk the ingredients by hand. In a small bowl, whisk together the oil, yolks, milk and vanilla. Add the liquid mixture to the dry ingredients and briskly stir with a rubber spatula until just smooth.
In the bowl of a mixer stand fitted with a clean whisk, whip the egg whites on medium speed until frothy. Add the cream of tartar and gradually increase the speed to high, whipping until the egg whites just form a soft peak.
With the mixer on medium speed, gradually add the remaining ¼ cup of sugar in a slow stream. Return the mixer to high and continue whipping until the whites just begin to hold firm, shiny peaks.
With a rubber spatula, fold a third of the whites into the batter, using as few strokes as possible. Add the remaining whites, folding until incorporated. Pour the batter into the prepared pan and smooth the top (this is best done with an offset spatula).
Place the pan in the oven and bake until the cake springs back when lightly touched and is barely golden in color, 16 to 20 minutes. Cool on a wire rack until it reaches room temperature.
Meanwhile, make the filling by placing the bowl of a stand mixer and its whisk attachment in the freezer for five minutes. Fit the cold bowl and whisk to the mixer and whip the 1½ cups of cold, heavy cream and 1 cup of the cold butterscotch sauce together on medium-low speed until the ingredients are blended. Gradually turn the mixer up to high speed and whip just until the cream holds soft peaks but is not yet stiff.
To cut the cake for assembly, keep the cake in its pan and cut the cake into four 4-by-12-inch strips. Cut through the underlying parchment paper with a pair of scissors in the same places that the cake is cut so you have four quarters of cake (with parchment paper) that can each move independently.
Leaving the cake in the pan, spread a bit more than half of the filling evenly over the cake and sprinkle with the toasted almonds/pecans. Refrigerate the remainder of the cream while you roll up the cake.
Rolling the cake
Lift up the nearest short edge of one of the sections of cake. Using the parchment paper as support, begin to tuck the cake into a roll and continue tucking (and peeling away the parchment paper) while gently rolling the cake away from you into a roll.
Place the rolled cake upright on a serving plate so that the spiral of the cake and filling is visible from the top. Lift up the next strip, and using the parchment to support it, wrap it around the roll on the serving plate, beginning where the first one left off. Repeat with the remaining two strips to make one enormous rolled-up cake.
Finish by frosting the sides with the remainder of the cream, leaving the top free to show off the spiral. Refrigerate for at least one hour and up to one day, lightly wrapped in plastic. Just before serving, warm the remaining butterscotch sauce and drizzle it over the individual servings. PD