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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Friday, June 29, 2012

Sour Cream Beef Enchiladas

If you don't like 
'super spicy' enchiladas,  you
might like these.
This recipe could easily be cut in half, 
but ... I like to make it this size and 
 save half for another meal.

2 pounds lean ground beef
2 pkg. taco seasoning mix (I used packets of 'reduced sodium' and 'mild flavor')
1 cup water
1 of 16. oz. can of refried beans (optional)
13 of 8-inch flour tortillas
1 of 12 fl. oz. can of evaporated milk (not condensed)
1 and 1/2 cups of sour cream (I used Daisy brand).  
2 cans cream of mushroom soup, undiluted
2-3 cups grated cheese (your choice of cheddar, Colby, or even Mozarella)

  • Brown ground beef and drain off fat.
  • Mix in taco seasoning packets.
  • Add 1 cup water to seasoned meat and simmer for about 15 minutes.
  • Add the refried beans to the seasoned meat, mix in.  Set aside for a little while. 
  • In medium-large saucepan, whisk together the canned milk, sour cream and soup.  Cook over low heat until it reaches a low boil, stirring constantly.
  • Spread 1 cup of this soup mixture in bottom of a large 'non-stick sprayed' 10x15x2" pan/glass dish.
  • Put a generous 1/3 cup of meat mixture on each tortilla and roll up. Place each roll in dish.  (I ended up with 13 tortilla rolls.)

  •  Pour remaining soup/sauce over enchilada rolls like this...

  • Cover with foil and place in 350-degree oven for about 40-50 minutes.
  • Remove from oven, and sprinkle grated cheese on top of all like this...

RETURN to oven only UNTIL cheese is melted.



          Recipe adapted from coolest Mommy's website.

Wednesday, June 27, 2012

"Cookie Dough" Bars

If you like a peanut butter 
and chocolate combination, 
you will probably like these.
(I consider the rolled oats a bonus!)

 The "Cookie Dough" flavor-- it's gotten to be so popular these days.  That flavor is now in ice cream, frozen 'drinky' things, custards, cheesecakes, truffles, dips, cocoa, pies, etc.  I think these bars ended up having that flavor.

  1. 1 cup butter, softened
  2. 1 cup brown sugar, well packed
  3. 1 cup white sugar
  4. 1 tablespoon vanilla (you could use 1 tablespoon maple syrup and 2 teaspoons maple extract)
  5. 2 large eggs
  6. 1 and 1/4 cups peanut butter (creamy, or crunchy)
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 2 cups rolled oats (quick, or old-fashioned, or a combination of the two)
  10. 2 cups semi-sweet chocolate chips (I used 1 cup mini semi-sweet chips and 1 cup milk chocolate chips)
  • Set oven to 350 degrees
  • Set oven rack to second-lowest position (I used the middle position)
  • Grease a 13x9-inch baking dish
  • In a large bowl and using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes).
  • Add in the peanut butter and beat until combined.
  • Add in eggs and beat until combined.
  • In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined.
  • Mix in chocolate chips.
  • Transfer and spread into prepared baking dish.
  • Bake for 22-25 minutes or until JUST set (do not overbake).  With my oven, this took 25 minutes.
  • Cool first, then cut into squares.
Below:  When I took them from the oven, they looked like this...

Below:  After cooling, the edges were a bit higher than the center like this...

Below:  After cooling, they cut very easily...

For me, this recipe is a keeper AND a repeater.

This basic recipe came from Kittencal's Kitchen-- she loves cooking/baking and many people benefit from her talent. Her name for these bars is Delicious Chewy Peanut Butter Chocolate Chip Oatmeal Bars.

Friday, June 15, 2012

"Banana Bread" Cake

Some call this Banana Cake, but I think it has more the texture
of banana bread in 'cake shape'-- now, it's my Banana Bread Cake.

I say this frosting is TOO thick, so I've listed 1/2 recipe for the frosting.


1 and 1/2 cup mashed banana (ripe, but not black)
2 teaspoon lemon juice

3 cups flour
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt

3/4 cup (1 and 1/2 sticks) butter, softened
2 and 1/8 cup white granulated sugar

3 large eggs
2 teaspoons vanilla

1 and 1/2 c. buttermilk

1 cup walnuts, chopped (optional)


  • Grease and flour (or spray) 9x13" baking pan (I used glass).  Set aside.
  • Preheat oven to 275-degrees (that's 'low', huh!).
  • Mash banana, mix in lemon juice and set aside.
  • Sift together flour, baking soda and salt.  Set aside.
  • Cream together softened butter and sugar.  Add 1 egg at a time, and the vanilla.
  • Alternating between the flour mix and the buttermilk, add to the butter/sugar/vanilla mixture and combine until all is incorporated and 'smooth'.
  • Fold in chopped nuts, if desired.
  • Pour batter into prepared pan.  Bake at 275-degrees for about 1 hour and 10 minutes (OR until center tests 'done' when checked with toothpick).   The cake rose to being level with top of the cake dish.
  • Immediately, cover cake with foil and put into refrigerator for a while (I left it in overnight).   It will end up being SO moist (but it is also 'dense', too).
  • When it is totally cool (cold), frost it with the cream cheese frosting, if desired.
  • I like to freeze 6" squares of this cake in snack-sized 'square containers' for another time--  I  LOVE THIS COLD!!!!!!
Cream Cheese Frosting*:

Beat together 4 oz. softened cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla, and 1 and 3/4 cup sifted powdered sugar.  Spread on cake.   This freezes SO well!    

*IF you don't want to use just 1/2 of an 8 oz. package of cream cheese, double the recipe and freeze half for another time.  That works, too!

Wednesday, June 13, 2012


While I make reference to a cake recipe* below, 
there is no actual recipe in today's posting-- 
only BEAUTY and something very TASTY!

For as long as I've known him, my husband has ALWAYS liked strawberries-- he likes picking them, helps with de-stemming them, and surely likes eating them in many different ways.  In malts, shakes and sundaes; on waffles and pancakes; in pies, and in cakes; and  however many other ways there are to eat them.   (He also likes banana and coconut cream pies... and, blueberrry... and, pumpkin...and, apple...and cherry... and, rhubarb... and, lemon... AND...)

Even through the years when he was so very busy with farm work, he'd somehow find the time to go to the strawberry fields south of Clintonville whenever we received the notice about the berries being ready!   Often, we'd go as a family.  As our children moved on to homes of their own, we had grandchildren and/or foster children to take with us and they loved the experience.  On certain picking days, the owners of the U-pick place would take/bring the pickers to/from the designated berry fields on wagons pulled by a team of work horses.  FUN, fun, FUN!  Otherwise, it's always on a wagon pulled by a tractor.

Just like last year, the price for the berries is $1.20/lb.

I put some of today's berries (unsugared) in a single layer on cookie sheets to freeze overnight-- tomorrow morning, I'll put them into a baggie so hubby can get a few out at a time to put into his smoothie drinks.  The rest I ran through the slicer attachment of my Kitchen Aid mixer, sugared them a little, and bagged them up in amounts of 16 oz. each.  After strawberry season is long past, these will taste so good on waffles/pancakes and in other recipes calling for strawberries.


Today, our 'after berry work' treat was a variation of a 'strawberry shortcake' dessert (pictured below).  

It was a little different in that, for the CAKE part, I used very thin slices (layers) of a POUND CAKE I made for something else.  

*The actual recipe I used for the cake can be found in my 'blog index' and is listed under cake-- POUND CAKE.

It was BERRY tasty!


Monday, June 11, 2012

Hamburger 'n Rice Balls Casserole

This recipe is a combination of my favorite meat loaf recipe 
and a recipe I have for porcupine balls...


A.  Cook 2 cups rice (white or brown).  You will probably end up with about four cups cooked rice.  Set cooked rice aside until it is time to incorporate some of it in Step B, and again in Step C.

B. In a mixing bowl,  mix together with clean hands and set this hamburger mixture aside until 'bottom layer' is in dish.

1 pound lean ground beef, raw
1 medium onion, (finely chopped)
1/4 teaspoon seasoned salt (or plain salt)
1/4 teaspoon ground black pepper
1 of 10 oz. can cream of mushroom soup, undiluted
1 of 10 oz. can ABC vegetable beef soup, undiluted
3/4 cup quick or old-fashioned oats (dry)
1/2 cup milk
1 egg, slightly beaten
1 cup of the cooked rice.

C. Bottom Layer: Combine the following and put in the bottom of a large greased or sprayed casserole dish (I've used a 9x13" Pyrex baking dish).  Sometimes, though, I bake this recipe in two smaller casseroles for two different meals.

2 of 14 oz. can diced tomatoes, with juice.
Remaining 3 cups of cooked rice.
1/2 teaspoon dried Italian seasoning.

D.  Using a cookie scooper, OR with your hands, form the hamburger mixture into balls the size of a golf ball and place them on top of the tomato/rice/broth layer in the casserole dish.  You'll probably have enough for a full layer.  

E. Cover tightly (or use aluminum foil) and bake in preheated oven at 325-degrees for 1 hour.  Then,... remove cover so that the meat balls can brown and bake for another 15-20 minutes OR until the center of the meat balls are completely done and everything looks like you want it to.  (By removing the foil after one hour, you also let excess liquid escape for a while.

F. Remove from the oven and sprinkle shredded cheese over top.  Let sit until cheese is  a little melty OR all melted. Serve.  Some enjoy this with a squirt of ketchup; others with a dollop of sour cream.  

♥  I think it would be tasty to incorporate shredded cabbage into this recipe.  ♥

Friday, June 8, 2012

Batter-Fried Fish Fillets (OR Chicken Tenders/Fillets)

Because I don't believe that 'deep frying' food is all that 'healthy', I don't use this recipe much more than ONCE a year.   (Besides, since you'll need pretty much a whole quart of oil, it can be expensive  to 'deep fry' things on a regular basis.)   

Having said that,... this recipe is...

Great for having your own special part  
of a Fish Fry Friday...
Above:  They were NOT as 'oily' as they might look in this picture.  Most of what you see that LOOKS like 'oily' was the reflection of light coming through the window.  These fish fillets were very CRUNCHY and DELICIOUS!
Below: Deep-Fried Fish and a really quick-to-make 
Tartar Sauce-like sauce...
Above:  For my own kind of Tartar Sauce-like sauce, I just stir some of my own homemade pickle relish into either Hellman's mayonnaise OR Miracle Whip Salad Dressing.  The taste will be altered by the variety of relish you mix into either the mayonnaise OR Miracle Whip.

For quite a while, I've had this recipe for a 'frying batter' and we like it because it doesn't get soggy/heavy as it fries.   (I'm thinking this is the same recipe my mother used in the 'olden days'.) 

  • 3/4 cup flour
  • 2  level tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cold water
Also, I suggest you google for yourself the information on when/how/IF already-used oil (after carefully straining it) could/should be saved for another use at,or.r_gc.r_pw.r_qf.,cf.osb&biw=1163&bih=590


1. Sift dry ingredients together
2.  Add water and mix very well (until smooth)
3.  Use to coat fish or chicken fillets.
4.  Cover both sides completely, letting excess drip off.
5.  Deep fry in oil at 360-370 degrees until a nice golden brown.**
6.  After DEEP FRYING for about 5 minutes, remove from oil and place on an absorbent surface.  (If frying in a pan, continue until each side is golden brown and the center is done.)

*My personal opinion is that this batter is even better if made about an hour ahead of using it.

**Some use this batter (as listed above) and then fry the fish in a regular frying pan. In that case, your fried fish might look like this: 
Above:  For frying in a pan, I use a little oil and then, without having the heat too high, I add a very small amount of butter to aid with the 'browning'.

** ANOTHER WAY I LIKE TO FRY FISH:  Dip each side of a fish fillet into some dry buttermilk pancake mix, and then fry in a light mix of oil/butter.  That's a "YUM", too!!!

P.S.  Thank you, Fisherman Jim (and Pam), for the fish.  The 'fish of your labors' couldn't have been better!

Saturday, June 2, 2012

Black Bean Brownies*

I like!...
With just a package of Brownie Mix AND 
a can of black beans,... 
you're 'in business' for having a basic brownie!!!!
(Yes, skip the oil-- skip the eggs.)

I ended up with a very MOIST brownie...

WOWSERIE!  A package of Brownie Mix and a can of black beans-- 
on your mark, get set, and... GO!!!      

 What a simple way to add a load of protein and fiber 
to something so many of us already like!

 You won't believe how simple this is, and how 'hidden' 
(how 'not there') the beans will be! 

 If YOU don't tell, even a 'bean hater' won't know.

Ingredients:  (NO oil, NO eggs!)
  • 1 package (box) of your favorite Brownie Mix**
  • 1 of 14 oz. can black beans, drained, rinsed, and pureed with...
  • Water (see the directions below).
  • IF you want to, you can sprinkle things on top of the batter in the pan, or stir 'stuff' into it.

Preheat oven to 350-degrees.
  1. Open the can of black beans.  Drain in a colander.  Run water over beans until they are 'rinsed clean'.
  2. Put the rinsed beans back into their can. 
  3. Fill the can of 'rinsed beans' to the top with fresh water.
  4. In a blender, puree the beans/water until smooth.
  5. Add the puree mixture to the brownie mix and stir until incorporated.
  6. Sprinkle whatever you want on top (or, add nothing!).  Because some like nuts, and some don't, I did half-and-half with the 'additions'... like this...

7.  Pour batter into and bake in a greased pan as directed on the box.  Test for doneness with a toothpick.  With my oven, I added just a couple of minutes to the baking time.  (Do not bake until they are 'too dry'.)  Cool thoroughly before cutting.

*Because I had only a larger 26.5 ounce can of black beans on hand and didn't want to use just half-a-can, I used TWO packages of Brownie Mix and followed the recipe directions as listed above.   (To make up for the 1.5 ounce less liquid in comparison to using two of the 14 oz. cans of black beans, I added 1.5 oz. water.) By doing what I did, in using two packages of Brownie Mix and this larger can  of beans, I ended up ADDING 42 grams of protein, 36 grams of fiber to these BROWNIES!   Imagine that!!!!!!!

**You know how sometimes the Brownie Mix (even cake mixes) are a bit 'lumpy' in their bag?  I like to run the 'dry lumpy mixture' through my sifting screen so it's smooth before I add liquid things to it.  (I am sure this is not necessary, but.... it's just my preference to do it like this.)

This recipe is 'around' on the Internet (there are even some 'from scratch' recipes).  Molly Crosby (wife of Green Bay Packer kicker Mason Crosby) brought this to the Living with Amy show on Green Bay's  Fox 11.  

These came out VERY moist and fudgy!!