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.

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Friday, May 4, 2012

Helen's Rhubarb Custard Dessert

When Helen first gave this recipe to me, all of the measurements were for a 9x9-inch baking dish.  I've changed certain things about the recipe so that it works in a really large baking dish, and I include the whole eggs in the custard so that I can skip the step of making a meringue for the top--  because Wayne likes it 'as is'.   I still call this "Helen's" because we started making this after she gave us this recipe....  with the way I've changed this recipe, you can make it 'this big', or cut recipe in half and make 9x13" pan of it....

Rhubarb Custard Dessert
Blend these first four ingredients and lightly pat into a buttered 10.50 x 15.75* glass baking dish.  Bake at 325-degrees for 15 minutes:
2 and 1/2 cups flour
1/4 cup granulated sugar
1/4 cup powdered sugar
1cup softened butter

While that is baking, mix the following ingredients:
8 whole eggs
3 and 3/4 cups granulated sugar
1/2 cup flour
1 and 1/3 cup cream (or whole milk)
10 cups raw cut up rhubarb (1/2" pieces)
Pour this over the baked layer.
Bake a large pan this size at 325-degrees for 1 hour and 10-15 minutes, or until the center isn't "jiggly".
When cooled a bit, I cover tightly it with Saran wrap and keep refrigerated.

* It works to cut this recipe in half for making a 9"x13" pan of this. Cut baking time accordingly.  Check after 45-minutes to see if it's firming up in the center.

Wednesday, May 2, 2012

Potato Soup ( so flavorful with 'veggie water')

By only simmering the veggies until tender,
I had good 'veggie water' left to use with the milk.

So simple and quick to make--
and, tasty!

Serves: 6 (or just four, if serving hungry SOUP fans!)


Because I was planning to use the 'veggie water' IN the soup, I made sure vegetables were washed very well before preparing them.
  • 8 large potatoes, peeled and cubed.
  • 3 long carrots, peeled and sliced into 1/4" pieces.
  • 2-3 large stalks of celery, sliced into 1/4" pieces.
  • 1 large onion, diced.
  • 1 teaspoon salt
  • 4 cups water, for cooking
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup flour
  • 3 cups 'veggie water' which will be drained/saved from cooking the above vegetables.
  • 2 cups milk
  • Salt and pepper, to taste.
  • 1/2 lb. bacon slices, fried to crisp and crumbled.
  • Parsley (or dried parsley) to be used as garnishment.
  1. Peel and/or prepare potatoes, carrots, celery and onion.   Put all together into large pot and cover with the 4 cups of water.  Bring to boiling and then immediately lower heat to a simmer, cover, and let them cook only until they are 'tender'.
  2. Drain water from veggies and save 3 cups of it.  Set aside.
  3. In saucepan, melt butter.  Stir (or whisk) in the flour until mixture is very smooth.
  4. Slowly add 3 cups of 'veggie water' and two cups of milk.  Whisk until very smooth.  Once it is smooth, I switch to a flat-edged spatula and stir constantly to keep any of this from burning on the bottom.  Heat to boiling and cook for a minimum of two minutes to prevent this sauce from having a 'raw flour' taste.
  5. Pour this over the cooked (set aside) veggie mix, and stir gently.  Adjust seasonings to how you prefer.
  6. When serving, add crumbled bacon pieces to each bowl of soup.   Also, parsley flakes for those who like that.

Tuesday, May 1, 2012

Cocoa, Chocolate, Chocolate, CHOCOLATE Cookies

Check these out...They are like 
"brownies in a cookie's body!"

We sometimes think we have to make have an excuse for making something this 'chocolatey', and I had mine: 
  1. I saw a recipe for these on the Internet.
  2. I had an empty plate.
  3. I had cocoa and different kinds of chocolate chips on hand. 
  4. In the refrigerator, I had cold milk wanting to get into a glass. 
  5. I wanted some. For 'one a day' (you know, like the one a day multi-vitamins we sometimes take!)...

A 'sniff' is ALMOST as great as their taste!  AL-MOST!

If you're looking for a 'healthy' kind of cookie, you may have to skip over these!

Yield:   After I made the dough into smooth 1.5" balls, I ended up with about 4 dozen cookies.


  • 2 cups (4 sticks) butter, softened
  • 3 cups granulated sugar
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 and 1/3 cup cocoa powder, sifted
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 cups semisweet chocolate chips (I used one of 12 oz. bag of semi-sweet chips, 1 cup of 60% cacao bittersweet chips, and 1 cup milk chocolate chips.)
  • 1 cup chopped walnuts, optional


  • Preheat oven to 350-degrees.
  • In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.  Set aside.
  • Combine the flour, cocoa, baking soda, and salt.  
  • Stir dry into the butter mixture until well blended.
  • Mix in the chocolate chips and walnuts
  • Using hands, roll dough into 1.5" balls and place on baking sheet lined with parchment paper.
  • Bake for 'about' 11-12 minutes.  (Ovens vary, so check yours with the first batch to see how long it takes for them to set up.)
  • Let hot cookies sit on baking sheets for a few minutes so they can 'finish baking' before moving them to a cooling rack.  Store in air-tight container (I don't know that it's necessary, but I like to put a layer of Saran wrap or waxed paper between the layers of cookies). 
Wish I could hand you a sample (or more!).

This recipe was adapted from one submitted to allrecipes by Kathy of Pemberville, Ohio.