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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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!

Tuesday, November 28, 2017

Turkey 'n Grape Salad

Turkey is great, but if you have a bit too much 
left over from when it was originally served, here
 is the perfect way to "change" 
the look and taste of it.

Rather than eat this as a salad on a bed of lettuce, I 
brought back a good memory--  How?  At noon, I piled this 
goodness between two slices of bread.  (A croissant would have 
been even better-- that would have been more similar to a 
chicken/grape salad sandwich* I bought at some of the
Arby's restaurants in years gone by.) 

Ingredients:   This makes about 5 servings of 1 cup each. 

  • 4 cups cubed/cooked turkey breast.  (I used a mixture of light and dark meat.)
  • 1/2 pound green grapes, halved.
  • 1 and 1/3 cups finely diced celery.
  • 1/2 cup coarsely chopped and toasted pecans (I didn't toast mine.)
  • 1 green onion, finely sliced (about 1/8 cup of finely diced onions would work, too).
  • 1/2 cup of mayonnaise.
  • 1/3 cup of chicken broth (I did not use this, because I didn't want to open a larger container.)
  • 1/8 cup of vinaigrette.  (If you don't have this on hand, google for a "substitute.)
  • 1 scant teaspoon prepared yellow mustard.
  • Salt, to taste
  1. In a large bowl, combine the turkey, grapes, celery, pecans and onions.  
  2. In a small bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth.\Pour over turkey mixture and mix well.
  3. Cover and chill for at least 4 hours before serving.
  4. Refrigerate leftovers.

*  You can find a more simple "copycat" of Arby's Chicken/Grape Salad sandwich here: