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!

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.

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Thursday, July 23, 2015

Easy Peezy Peach Cobbler

I hit the jackpot on Tuesday when I bought six peaches at Woodman's in Appleton.  This time, I got lucky!  These were just perfectly ripe, juicy and sweet.  I should have bought a lot more!  Yesterday, I googled for a peach cobbler recipe* and settled on this one.  (I think I may have been lured to it by the words "Southern Living".)  In the past, I have had peach cobblers made with more of a "biscuit dough" topping that made it more necessary to eat it when fresh and warm.  I find that THIS recipe yields a cobbler that is STILL so very good even the next day when it is NOT fresh from the oven and warm!

Yield:  10 servings

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 Tbs. baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups sliced peaches, peeled, OR unpeeled.  (I used five peaches.)
  • 1 more cup of sugar
  • 1 Tbsp. lemon juice
  • Sprinkling of cinnamon or nutmeg, optional
  1. Melt butter in a 13x9-inch baking dish.
  2. Combine flour and first 1 cup of sugar, baking powder and salt.  Blend together.  
  3. Add milk to above dry ingredients and stir only until everything is moistened.  Pour this mixture of batter evenly over the melted butter in the baking dish.  Do NOT stir it.  Set aside.
  4. Bring to just a rolling boil the second cup of sugar, the four cups of peach slices and the lemon juice while stirring constantly.  It forms its own juice.
  5. Remove boiling peach mixture from heat and spoon the hot mixture evenly over the thin batter in the baking dish.  Do not stir.
  6. IF desired, sprinkle top very lightly with cinnamon OR nutmeg.
  7. Bake at 375-degrees (or less if your oven runs hot) for 40-45 minutes or until golden brown on top.  Note:  I baked mine at 350-degrees for 40 minutes and it ended up as seen below.
  8. Serve this cobbler while warm OR cold.

Above:  Shown with a very light sprinkling of 
cinnamon on top before baking.

* I followed the recipe just as I found it here:  If you wish, you can go to that website and read through the 286 different "reviews" before you make one for yourself.

Wednesday, April 29, 2015

Rhubarb Custard Squares (w/Cream Cheese/Whipped Cream Topping)

How does this compare to my "other" rhubarb custard
dessert?   Well,... ingredient-wise, it's like I've often heard 
our "fixit" guy say, "It's similar, but different!"


  •     2 cups flour
  •     1/4 cup sugar
  •     1 cup butter (cold)
  •     2 cups sugar
  •     7 tablespoons flour
  •     3 eggs (beaten)
  •     1 cup heavy whipping cream
  •     5 cups finely diced fresh rhubarb
  •     1 cup heavy whipping cream
  •     8 ounces of cream cheese (softened)
  •     1/2 cup powdered (confectioners) sugar
  •     3/4 teaspoon vanilla

  1.     Preheat the oven to 350-degrees F.
  2.     Grease the bottom and sides of a 9 x 13" baking dish (or pan).
  3.     Combine the flour and sugar in a large mixing bowl and cut in the cold butter until the mixture is coarse and crumbly.  (I used my food processor to get this done very quickly!)
  4.     Press flour mixture into the bottom of the prepared baking dish and bake for 10 minutes.
  5.     Bake for only 10 minutes and remove from oven for the "filling".
  1.     While the crust is baking, combine the sugar and flour in a large mixing bowl.  Add the cream and eggs; whisk all together until well mixed.  (I used my stand mixer for this.) Set aside.
  2.     Dice the rhubarb and spread that evenly over the hot crust.  
  3.     Pour the liquid custard mixture evenly over the rhubarb layer.  
  4.     Return to oven and baked for about 40-45 minutes or until the filling is set.  Allow the bars to cool completely before frosting.  (With MY oven, I had to bake these for closer to 50 minutes for the center to "set/firm up".)
  1.     Whip the heavy whipping cream until stiff peaks form; set aside.  (Be careful so that you   don't beat it to the point of  "making butter"!)
  2.     Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed.
  3.     Keep this topping mixture tightly covered and refrigerated until ready to serve with the "rhubarb squares".  
This recipe was adapted from a post by

Friday, April 24, 2015

Taco Casserole (with chicken) *

This recipe was adapted from one originally submitted by Campbell's Kitchen.  The original recipe called for a 15-ounce bag of tortilla chips to be crushed up and layered in here.  BUT!!!, ...because I like left-overs, I omitted the chips (I left them out because I could picture them soaking up moisture, AND/OR becoming soggy/rubbery).


  • 4 cups shredded or "small chunked", cooked chicken (a rotisserie chicken makes "quick work" of this, and it tastes  just great for this!).
  • 1 can of condensed cream of chicken soup, undiluted.  (Original recipe asked for 2 cans, but I didn't want this recipe to end up being "too soupy".  Suit yourself.)
  • 1 cup sour cream.
  • 1 of 10 oz. can diced tomatoes with green chilies (undrained).
  • 1 of 15 oz. can black beans, drained and rinsed.
  • 1 of a 1 oz. envelope of taco seasoning mix--the reduced-sodium variety may be best.  (Especially for my husband's taste, I used only half of the 1 oz. envelope.)
  • 2 cups shredded Cheddar cheese, divided into two equal portions.
  • Possible topping ingredients:  Chopped tomato, sliced green onion, cilantro leaves. black olives and/or ????
  1. Heat the oven to 350-degrees F. Lightly grease (or spray) a 9x13x2" baking dish.
  2. Stir the shredded or "small-chunked" well-done chicken meat, condensed soup, sour cream, tomatoes/chilies, black beans and taco seasoning in a medium/large mixing bowl.
  3. Spread 1/2 of the chicken mixture in bottom of dish.  Add a layer of 1 cup of the shredded cheese amount.  Layer with the remaining chicken mixture.  
  4. Cover the baking dish
  5. Bake for about 30 minutes.  Then, uncover the baking dish and sprinkle with the remaining 1 cup of shredded cheese.
  6. Bake, UNcovered, for another 10 minutes or until hot/bubbling and the cheese is melted.
  7. Serve topping options on the side for "individual preferences".  For those who like "hot stuff",  maybe a dash of hot sauce or other kinds of "hots" could be added to their individual serving. 
*  In my opinion, this dish, after baking, could be used as a dip for your favorite kind of crunchy chips.   Also, ...I think it could be served in soft OR hard taco shells.   And,... this mixture (before baking) could be wrapped in soft tortilla shells and baked like that... maybe with adding a light layer of your favorite kind of sauce?  (Actually, this mixture in its UNbaked state was tasting pretty darned good, too--  I happen to know this because... I licked off the spatula!!!!