Who could resist this smorgasbord of dairy desserts, which became part of the evening’s refreshments after being judged for the “Digging Into Dairy” contest at the 2022 Lebanon County Dairy Princess pageant.
Who could resist this smorgasbord of dairy desserts, which became part of the evening’s refreshments after being judged for the “Digging Into Dairy” contest at the 2022 Lebanon County Dairy Princess pageant.
8 ounces cream cheese, softened
4 teaspoons ranch dressing powder
1/2 cup ham, chopped
1/2 cup broccoli, chopped fine
1/2 cup cauliflower, chopped fine
1/2 cup carrots, shredded
1/2 cup celery, chopped
5 tortillas
Beat together cream cheese, ranch powder, ham and veggies. Spread a thin layer on each tortilla; roll up. Wrap in Saran wrap and refrigerate overnight. Cut into 1-inch pieces.
Enjoy!
We are dairy farmers and enjoy the many blessings of country living. We have the privilege of baby-sitting Kye four days a week, and he loves the farm life, whether riding on the tractor, playing with the puppies or watching us milk or feed calves. Have a safe and enjoyable summer.
Merlin and Crystal Good
Myerstown, Pennsylvania
2 cups flour (spelt and wheat varieties also work well)
1 cup buttermilk (or kefir)
1/2 cup sourdough
The night before, mix together and let set out, covered, on the countertop overnight. In the morning, add:
1/2 teaspoon salt
1/2 teaspoon baking soda
Knead to combine.
Pat out on a baking sheet sprinkled heavily with cornmeal or flour, and cut with a biscuit cutter or jar ring into 8-10 muffins. Let rise 30 minutes. Brown both sides of muffins on an ungreased hot griddle or iron skillet. Transfer back to baking pan, and bake at 350 F for 12-15 minutes to finish up the centers. Spread on butter and enjoy in any kind of sandwich or just plain.
We absolutely love these sourdough English muffins in egg sandwiches, eggs Benedict or warm slathered with honey and butter. I’ve been enjoying teaching sourdough classes for the past few years and have passed out my starter probably hundreds of times. The easiest way to start your sourdough journey is to ask a friend for a cup of an established starter.
I often think, is there any place more beautiful than a day in June in Lancaster County? I’m probably biased, though, having lived here all of my life.
Through the beauty is also much hard work in the summer months, but we are so grateful for this opportunity to live and raise our family in the country.
Dean and Rosanna Witmer,
Aubrey, Ayiesha, Sterling and Truett
1/2 cup butter
1/3 cup shortening
4 cups confectioners’ sugar
1/2 cup cocoa powder
1 teaspoon vanilla
9 tablespoons hot, strong coffee
Cream butter and shortening. Add confectioners’ sugar and cocoa. Mix. Add coffee; beat well.
This recipe is from a friend, and it is now the only one that I use to frost a chocolate cake.
Greetings from Franklin County. We are transplants from a dairy farm, and since 2020 have put down new roots here. God is good.
Nelson and Laura Hurst
Olivia, Lexis, Gibson, Roman and Archer
Franklin, Pennsylvania
1-1/2 pounds ground beef
3/4 cup fine dry breadcrumbs
1/4 cup onion, finely chopped
1 egg, lightly beaten
1 teaspoon salt
12 teaspoons Worcestershire sauce, divided
6 sticks Cheddar or Mozzarella cheese
6 slices bacon
Combine beef, breadcrumbs, onion, egg, salt and 4 teaspoons Worcestershire sauce in a bowl. Mix well. Divide into six portions. Roll each portion around one cheese stick and form into a log. Wrap each log with a bacon slice. Place on foil-lined baking sheet. Brush with 8 teaspoons Worcestershire sauce. Bake at 475 F for 15-18 minutes or until cooked through.
This “meatloaf” with a twist of dairy is a favorite of our Sullivan County, Pennsylvania, dairy farm family. I always look forward to the wonderful June Dairy Month recipes!
Jamie Sue Bagley
Shunk, Pennsylvania
1 cup onions, diced
1 cup mayonnaise
1 cup Swiss cheese, shredded
Mix ingredients together, and bake at 350 F for 30 minutes.
This is a simple dip that our whole family enjoys. We crop farm in Lancaster County and feel very blessed to raise our children here.
Jackie Frey
Conestoga, Pennsylvania
4 large russet potatoes, peeled and halved
1 large onion, chopped
8 ounces soft cheese cubed (Cooper, Black Pepper, American, Velveeta)
Seasoned salt (or regular salt)
1 cup heavy whipping cream
Grated Parmesan cheese
Boil potatoes in salted water until firm tender (do not fully cook). Drain and let cool to room temperature; then, chill in refrigerator until completely cold. Preheat oven to 350 F. Butter a 2-1/2-quart or larger casserole dish. Slice potatoes and layer half in the bottom of the buttered dish. Sprinkle with salt. Add half of the onion. Then, add half of the cheese. Repeat layers. Drizzle with whipping cream; then, sprinkle with the Parmesan cheese. Bake for about 50 minutes.
This recipe is so delicious. The Black Pepper cheese is an amazing addition. It is one of our favorite potato recipes.
We live on a small farm in Bedford County and raise beef cattle. Our Corgi, Milo, loves going for rides in the side-by- side and always enjoys going to the barn to feed the steers and chickens. Have a wonderful and safe summer.
Marianne Valentine
Clearville, Pennsylvania
1-1/2 cups milk
1/4 cup white vinegar
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
Combine milk and vinegar in a small bowl, and set aside. Melt butter, and let cool off a bit. In a large bowl, add flour, sugar, baking powder, baking soda and salt. Add eggs, butter and vanilla to milk, and mix well. Pour wet ingredients into dry ingredients and whisk. (The dough is very thick, and that’s okay.) Fry on a greased skillet, flipping once first side is golden brown.
We have tried many pancake recipes, but this is definitely our favorite. Put a little strawberry jam and whipped cream on top, and these are the best! I hope everyone has a good summer, and don’t forget to look for God’s blessings, even in the chaos of everyday life.
Seth and April Martin,
Coleson and Caleb
Holtwood, Pennsylvania
4 eggs
2 tablespoons sugar
2 tablespoons vinegar
Pinch of salt
Beat together; then cook until thick.
2 (8-ounce) packages cream cheese
1 pack Lipton vegetable soup mix
Beat cream cheese and soup mix. Then, mix everything together. Cool overnight. Form into balls. Roll in pecan meal.
Wishing each one God’s blessing.
Denise Martin
Elliottsburg, Pennsylvania
8 ounces noodles
2 tablespoons butter
1/2 cup Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/8 teaspoon pepper
Cook noodles in salt water. Drain well. Toss with remaining ingredients.
Hello, from the Brubakers!
My children often request these noodles, and they’re easy to make. We’re enjoying summer vacation and so thankful for a farm where the children can run, play and learn to work. God has richly blessed us!
Nathan and Wanita Brubaker and Family
Manheim, Pennsylvania
1 box lemon cake mix
1 can crushed pineapple, undrained
2 small boxes coconut cream or French vanilla instant pudding
2 cups milk
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container whipped dairy topping
Coconut (optional)
Cherries (optional)
Prepare cake mix according to directions on box, and pour into a 9×13-inch pan. Bake, and let cool. Pour can of undrained pineapple over cooled cake, and refrigerate. Beat together pudding, milk and cream cheese. Spread over pineapple. Spread whipped dairy topping over top. Top with coconut and cherries if desired.
This is one of our favorite dessert recipes. Our girls, Ashley and Amy, really enjoy being involved with dairy promotion. We trust you all have a great summer and enjoy all kinds of dairy products.
Sharon Ocker
Chambersburg, Pennsylvania
2 pounds hamburger
1 cup cracker crumbs
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 onion
Put onion and milk in a blender. Blend. Combine other ingredients; add in blended mixture. Mix well. Press into a cookie sheet, and chill overnight or for several hours. Cut into squares and grill until just done or until meat thermometer shows 160 F.
1 can mushroom soup
1 can milk
Combine soup and milk. Mix. Place meat pieces in a roaster, and cover with mixture. Bake, covered, at 300 F for 1-1/2 hours.
This is delicious smoked instead of grilled as well. It’s great for a Sunday dinner with mashed potatoes.
Michael and Elizabeth Kurtz,
Jaron, 15, Makayla, 14, Shevaun, 12, Jordan, 10, Marilou, 9, Michelle, 7, Stefan, 4, and Sarah, 2
Adams, New York
2 cups sugar
1-1/2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
2 teaspoons vanilla
Mix sugar, flour, cocoa and salt. Add eggs, vegetable oil and vanilla; beat at medium speed for 3 minutes. Pour into a greased 9×13-inch pan. Bake at 350 F for 30 minutes or until done. (Don’t over-bake.) Cool completely.
Filling:
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
Cream butter and sugars. Add milk and vanilla. Mix well. Add flour and mix again. Spread over brownies; chill until firm.
Glaze:
1 cup chocolate chips
1 tablespoon shortening
Melt chocolate chips and shortening. Spread over filling.
Have a safe and happy summer.
Keith and Michele Weaver,
Jayden, 14, Treyton, 11, Kolton, 8,
Chantaya, 5, and Weston, 2
Myerstown, Pennsylvania
4 pounds potatoes (about 6-8 large potatoes)
1 medium head cabbage, sliced in thin strips
1 bunch scallions or spring onions, chopped
1 cup sour cream
1/2 cup milk (or more if needed for mashing)
1/4 cup butter (plus pats for serving)
Salt and pepper, to preference
Peel and boil potatoes for mashing. Core cabbage and chop it into thin strips. Boil it gently until just tender. Saute scallions or onions lightly in butter.
Drain and mash potatoes, adding sour cream and as much milk as needed for creamy consistency. Stir in the scallions or onions and butter; add salt and pepper to taste. Thoroughly drain cabbage and fold into mashed potatoes. Dot with pats of butter. Serve hot.
My mother always made this traditional Irish dish. It is deliciously creamy, served piping hot with the melted butter on top.
My husband, Earl, and I live in rural northern Chester County and spend as much time outdoors as we can, treasuring these beautiful June days. Wishing everyone a happy summer.
Dianne Cram
Phoenixville, Pennsylvania
1 cup butter
1/2 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup instant vanilla pudding
2-1/4 cups flour
2 cups mini chocolate chips
Mix all ingredients together and put in mini muffin pans. (Use a heaping teaspoon of dough, approximately, per tart.) Bake at 350 F for 8-10 minutes. Remove from oven, and immediately dent centers. Cool.
Filling:
8 ounces cream cheese
1-1/2 cups confectioners’ sugar
2 cups whipped dairy topping
1 teaspoon vanilla
Combine. Fill cooled tarts.
Hello from Creative Farms!
We live on 42 acres and grow 3,300 mums. Currently, we have six steers, a bottle-fed calf, 20 chickens and 13 piglets in our pasture.
We also make homemade wooden farm toys.
Wishing you all a safe and fun-filled summer.
The Martins
Bernville, Pennsylvania
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June Dairy Recipes, June 18, 2022 | Home & Family | lancasterfarming.com – Lancaster Farming
