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...

My Visitors

Locations of Site Visitors

Wednesday, September 7, 2016


I am posting this recipe here because 
I do NOT want to lose track of it.

Servings:  12 muffins (This recipe makes 18 smaller muffins if you don't fill the cups as full)
Prep Time:  15 Minutes
Bake Time: 25-30 Minutes (or until toothpick comes out clean).
Total Time: 45 Minutes

  • 2 cups flour, fluffed up and leveled off.
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened (right now, I only had salted butter here)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (I usually don't like almond flavoring very much, but I trusted the author of the recipe and followed directions--  ah-h-h-h-h, PERFECT!!!!!!)
  • 1/2 cup milk (I only had whole milk)
  • 2 and 1/4 cups fresh blueberries
  • 2 tablespoons Turbinado sugar (mine was sort of light golden brown, and coarse)
  1. Preheat oven to 375-degrees. (With my oven, I preheated to 360-degrees.)  
  2. Line a 12-cup muffin tin with paper liners.  Spray the pan AND the liners lightly with non-stick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.
  4. In the bowl of an electric mixer, beat the softened butter and granulated sugar for about 2 minutes.  
  5. Add the eggs, one at a time, scraping down the sides of the bowl and beating well after each addition.
  6. Beat in the vanilla extract and almond extract.  (It's okay if the batter looks a bit grainy.)
  7. Gradually add the set-aside flour mixture, alternating with the milk, beating on low speed ONLY long enough to just "combine".  
  8. By hand, and with a spatula, gently fold in the blueberries ONLY until evenly distributed.  Again, ... do NOT over mix!
  9. Scoop the batter into the sprayed muffin liners with a cookie scoop if you have one.  This amount of batter will make 12 muffin liners very full.
  10. Next, sprinkle a little Turbinado sugar evenly on the top of the muffin batter before baking.
  11. Bake for "about" 30 minutes OR just until lightly golden and a cake tester or toothpick comes out clean.
  12. Let the muffins cool in the pan for about 10 minutes.  Then, run a knife around the edge of each muffin to carefully loosen it from the pan if needed because, sometimes, the blueberries touching the edges want to stick.   
  13. Transfer the muffins to a rack.  Cool completely.  
  14. Eat ONE and then put the rest outta sight for a while OR they will just keeeeeeep disappearing (I say they're that good!).  
Below:  I use this kind of a container 
w/snap-on clear plastic cover to keep these 
fresh longer.  (This is a photo of "smaller" 
muffins because,when making this batch, 
I did not fill the cups as full.)

*Total credit for this main recipe belongs to:  

Because this recipe was copyrighted, I wrote to get permission to share this recipe here. Yay!,-- this is  what I received back this morning:

On Fri, Aug 12, 2016 at 9:27 AM, JenniferSegal <> wrote:
"Sure Doris- that would be fine.  Thanks for checking! Best, Jenn."   To that, I say "THANK YOU, Jenn!!!!"

Thursday, August 25, 2016

No-Cook Coconut Pie Recipe
(This is such a "quickly made" dessert!)

Warning!-- this "goes down" so smooooooothly--  
it is sooooo good!
(IF you like coconut, that is!)

*Jeanette Fuehring, Concordia, Missouri, in 
the Taste of Home magazine, says this:  
"This creamy No-Cook Coconut Pie 
proves that a quick meal doesn't have 
to go without dessert."

TOTAL TIME:  Prep/Total Time 15 minutes (Quick, huh!).

  • 2 packages (304 ounces each) instant vanilla pudding mix
  • 2-1/2 cups cold 2% milk (I used whole milk because that's all I have here)
  • 1 teaspoon coconut extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1  of a"ready to use" graham cracker pie crust (9 inches).
  • 1/2 cup flaked coconut
  • Toasted coconut-- this is a small amount of coconut that's been toasted to light brown over medium heat in a small skillet, or in a small pan in the oven (watch it carefully to keep it from burning.
  1. In a large bowl, whisk the pudding mixes, milk and coconut extract for at least two minutes. 
  2. Fold in the whipped topping and 1/2 cup flaked coconut.
  3. Pour into the crust.
  4. Sprinkle with toasted coconut.
  5. Chill until serving time.  (Refrigerate any extra.)
  6. Yield:  6-8 servings.

My extra notes: 
      I chose to make my own graham cracker crust for this pie because I didn't want to make this in one of those wobbly aluminum foil pans with the ready-made crusts in it.  The recipe I used for this crust in my white pie dish came from the website at    
     I baked this for 9 minutes at 325-degrees, and then let it thoroughly cool before putting the coconut mixture in it.  

An extra thought from curious me:  
    Next time, rather than using whipped topping such as Cool Whip in this recipe, I just might(?) try using stabilized whipping cream(?).  I've used Stabilized Whipped Cream for other recipes. and I'd like to see if it would work in this recipe.  If it doesn't work out, I'll know to not try it a second time, huh! The recipe I've previously used for topping off cakes with Stabilized Whipped Cream is here:  (For goodies, I have liked making the whipped cream like this because it doesn't weep or sag, etc.) If any of you readers already know my idea wouldn't work, I'd appreciate you leaving me a comment to that effect. : )

Thursday, August 11, 2016

Zucchini Chocolate Cake** 
w/Toasted Pecans and 
Mini-Chocolate Chips

This recipe is for the cake on the left side...
  Below:  More of a close-up of this cake...

Before starting to make this cake, toast 
the pecans* (the directions are at the bottom).


  • 1 and 3/4 cups sugar
  • 1/2 cup canola oil (I use the Smart Balance brand of blended oils)
  • ---
  • 2 large eggs
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ---
  • 2 and 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ---
  • 1/2 cup buttermilk
  • ---
  • 2 cups shredded zucchini
  • ---
  • 1 cup (or 6 oz.) miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted (directions below)*


  1. Preheat oven to 350-degrees.  Lightly coat a 9x13-inch baking pan with cooking spray (I used a glass dish)
  2. In a large bowl, beat sugar and oil on medium speed for 1 minutes.
  3. Add eggs, applesauce and vanilla; beat 1 minute longer.
  4. In another bowl, whisk together the flour, cocoa (sifted to eliminate lumps), baking soda and salt; add to the sugar mixture alternately with buttermilk, beating ONLY until blended.  
  5. Stir in the zucchini.
  6. Pour into prepared pan or dish.  Bake 20 minutes.
  7. Remove from oven long enough to sprinkle on chocolate chips and toasted pecans on top.
  8. Bake 10-15 minutes longer or until a toothpick inserted into a spot without chocolate chips comes out clean. To retain moistness, do not over-bake.
  9. Completely cool in pan on a wire rack before cutting.
 * TOASTING PECANS: Lightly spritz a baking sheet with non-stick spray. Spread the coarsely chopped pecans on the pan and toast them in a 350-degree oven just until they become aromatic, about 5 minutes.  Watch the time carefully so they don't end up being scorched. Set aside and let them cool while you prepare the cake batter.

(The specks showing in the ice cream 
are from the vanilla beans.)

** This recipe came from here: