Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

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Sunday, June 3, 2018

Rhubarb Custard Squares*


Advance Preparation:
Gather and cut fresh rhubarb stalks into 1/3" slices-- enough to have 5 cups of cut rhubarb.  Set aside while preparing the next ingredients.


2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1 cup heavy whipping cream (whole milk will work)
  • 3 large eggs, slightly beaten 
  • One pinch of salt

  • TOPPING (optional):
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped


In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Lightly press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.  (I put the flour, sugar and cold butter in the food processor and it's ready in about thirty seconds.)
    Meanwhile, as the crust bakes, start preparing the filling: Combine sugar and flour in a mixing bowl.  Beat in the cream and slightly beaten eggs until well combined.  Add a pinch of salt (optional).  Set aside.
    Spread the "set aside" sliced rhubarb in an even layer over the hot (baked) crust.
    Pour the beaten custard mix evenly over the layer of sliced rhubarb. Bake at 350° until custard is set, 40-45 minutes. Cool. 

    For the topping (optional), beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars.  Store in the refrigerator. Yield: 3 dozen.

"Test Kitchen Tips:

  • Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
  • This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
  • If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups. 
  • Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level."
  • * Originally published as Rhubarb          Custard Bars in Taste of Home            April/May 1998, p27 
    "Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin"

    Nutritional Information:  (Varies with using CREAM vs. Whole Milk)

    1 bar: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

    Wednesday, December 6, 2017

    SWIG Cookies (copy cat recipe)

    Do you like a tender (delicate) cookie?
    If so, try these!

    • 1 cup butter, softened
    • 3/4 cup vegetable oil
    • 1 and 1/4 cup granulated (plus ¼ cup, set aside)
    • 3/4 cup powdered sugar
    • 2 tablespoon water
    • 2 large eggs
    • 1/2  teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1 teaspoon salt
    • 5 and 1/2 cups flour

    • Frosting:
    • 1/2 cup butter, softened
    • 3/4 cup sour cream
    • 5 cups powdered sugar
    • 1 teaspoon salt
    • 1/4 cup milk
    • Food coloring to make pink

    1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
    2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1 and 1/4 cup), powdered sugar, and water. Add in eggs.
    3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
    4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved 1/4 cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
    5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
    6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.
    ALTERNATE RECIPE which is just a bit different that what's shown above...

    Wednesday, November 29, 2017

    Chocolate Covered Peanut Butter Balls

    EASIEST candy-like treats to make?   COULD BE!

    The addition of Rice Krispies makes 
    these lighter and more crunchy 
    than some other recipes 
    for Peanut Butter Balls.

    INGREDIENTS:  (This recipe makes close to 100 "candies"-- if they are small.)
    • 3/4 cup butter (this is 1 and 1/2 sticks)
    • 2 cups chunky peanut butter (this equals a 16-oz. jar)
    • 1 teaspoon vanilla.
    • 1 pound of powdered sugar.
    • 3 cups Rice Krispies cereal (some people crush it a little bit before adding, but I did not).
    • 2 ounces shortening (you could substitute 2 oz. paraffin wax for this, but I did not).
    • 1 of 24 ounce bag of chocolate chips (semi-sweet chocolate OR milk chocolate OR a combination of both).
    • Decorative sprinkles, optional.
    • Melt butter and, while hot, stir in the chunky peanut butter.
    • Mix well.
    • Add vanilla, powdered sugar and Rice Krispies.
    • Work in with hands until it will form small balls (balls that are about 1" in diameter).
    • NOTE:  If the mixture seems too dry, even like in the photo below, it will still be okay. Just gather it up, give it a squeeze or two and work into "ball shape".  Continue on with the rest of the directions...
    • Chill the shaped balls on waxed or parchment paper for about thirty minutes so that they are easier to handle when dipping.  (In the cold months, our winter-cold porch makes this so quick 'n easy.)
    • Add the 2 oz. of shortening to a microwave-safe bowl with the chocolate chips.
    • Microwave for only one minute at a time-- stirring in between.  DO NOT let these BURN!
    • When totally melted and smooth, you are ready to start dipping.
    • Stick a long very thin wooden skewer into the side of a chilled peanut butter ball and roll in the chocolate, or spoon the chocolate over the ball with a spoon.
    • Let excess chocolate drip off before placing them back onto the waxed paper.  (If you want any sprinkles on top, do it immediately while the chocolate is soft.)
    • Set aside until chocolate coating hardens...  
    • I don't know if it's necessary or not, but I store them in the refrigerator until about 30 minutes before serving.  
    Next time, I am going to use a very small
    "cookie scoop" when making these-- that way,
    the balls will be more uniform in size.
    (It's all about the "looks", you know! ☺ ) 

    If you just want to send a little "thank you"
    to someone for no special reason, sprinkle
    little "♥" decorations on their tops... like this:
    The End!