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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Thursday, February 21, 2013

Layered Raspberry Dessert

Wayne's mother, Muriel, would often make this for dessert-- sometimes using other fruit and Jell-O combinations (frozen strawberries in strawberry Jell-O, etc.).  

Here, I'm showing this dessert made with a pretzel crust and frozen raspberries in raspberry Jell-O.............

I had this ready for our 7 P.M. 'Serve the Missionaries' meal last night.   But,... the meal for them did NOT happen.  Why?   Because, they called and explained, their car had run out of gas somewhere between Milwaukee and Stevens Point. (BOYS!!!)  By the time they got fuel and arrived in Point (still an hour away from us), our clock's 'little hand' was already  touching the 7, and the 'long hand'-- the 12!   Because of that, they decided they'd better head right back to where they make their home.


Heat oven to 350-degrees.  Lightly butter a 9x13-inch baking dish (glass looks better).  

To save a bit of time, you can actually start making this dessert by preparing the THIRD LAYER first so it can 'set up' a little bit while making the rest.

FIRST LAYER (crust layer):

ONE choice of crust for this dessert is...

2 c. crushed pretzel sticks (the little sticks crush the easiest)
3/4 c. melted butter
3 tbsp. sugar

Mix all together and press into 9x13 pan. Bake at 350 degrees for 7 to 10 minutes. (Watch carefully after 6 minutes.)  Let cool completely.

ANOTHER choice for a 'lower sodium
crust for this dessert is this version...

1 and 1/2 cups flour
3/4 cup butter, room temperature
1/2 finely chopped pecans

Use a pastry cutter (or food processor) to cut the butter into the flour until small bean size crumbs; stir in copped pecans.  Dump into prepared baking dish and lightly press down with fingertips.  Bake 15-20 minutes or until very lightly browned.  Cool completely.

SECOND LAYER:  (The WHITE/Middle layer)

8-oz. cream cheese, softened
1 cup powdered sugar
Mix the cream cheese and sugar together until very smooth!  Then, mix in the following:

1 of 12 oz. tub of thawed Cool Whip topping  (OR, you can use whipped whipping cream if you wish).
Spread this combined mixture on the cooled crust.  Chill in refrigerator for about 10 minutes.

THIRD  LAYER for the top:  

1 (6 oz.) raspberry Jello
2 c. hot water
Up to 2 cups frozen raspberries 

Dissolve Jello in hot water. Cool in refrigerator for about 15 minutes.  Add frozen berries. Stir until they are unfrozen. Let thicken slightly.  When you are ready to add the 'top layer' (which is this fruity Jell-O layer), pour over cream cheese layer.*  

Refrigerate at least 2-4 hours, but overnight is best.  Cut into squares and serve.

* Optional:  Top with thin layer of whipped cream or Cool Whip; you can also sprinkle chopped pecans on top of whipped topping  if desired.

Saturday, February 16, 2013

Toffee Bars

M-m-m-m-m, ...after combining relatively few ingredients and then adding some heat, just look... what... happened!

The taste of these baked squares remind me a little of the soda cracker/chocolate treat which I've listed in this blog's CANDY section.  That, or the toffee candy that is made by so many around Christmastime.  

Above: This Toffee Bars recipe comes from my 
very old and much used Betty Crocker cookbook.

Preheat oven to 350-degrees.

Line a 10x15" baking pan with aluminum foil and spray it lightly with non-stick oil.

  • 1 cup butter, softened
  • 1 cup brown sugar, packed  (light brown sugar, or dark brown  sugar)
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 6 of 1.65 oz.Hershey milk chocolate candy bars, broken into 1" pieces  (I used 18-19 of the miniature Hershey bars which I bought in a 10.78 oz. bag on '50% off clearance' after trick or treat season).  
    You can also use milk chocolate chips sprinkled over the top.
  • 1 cup finely chopped pecans, optional 
  • Cream together the butter and brown sugar (beat for at least 2 minutes to better dissolve the sugar).
  • Stir in egg yolk and vanilla, and beat for a few seconds.
  • Add the flour and stir only until it is evenly combined.  Dough will be thick.
  • Using a spoon, drop little 'splotches' of dough all over on your foiled/sprayed baking pan.  Now, with the back of a dampened spoon,  spread the dough into an even layer. 

    Before you start spreading these 'splotches' out, you'll have this... 
  • Below:  Bake at 350-degrees for about 15 minutes, OR until it is just a light golden brown.
  • Below: Arrange chocolate pieces on hot layer.  Set aside for 5 minutes, while chocolate softens/melts.
  • Below: With the back of a spoon, spread the melted chocolate to cover the baked bars. (I use the end of a wooden dowel or handle of a wooden spoon to make swirly designs in the soft chocolate.)
  • Below: Sprinkle with some finely chopped pecans, optional.
Let bars cool until chocolate is 'firmed up' (on a cold porch, or in a refrigerator, etc.)  When firm, using the edges of the foil lining, lift the whole slab from the pan.  Remove the foil, put 'the slab' onto a cutting board and cut into squares. I have found that IF my 'slab' is TOO cold/hard when I first try to cut them, they will crack into irregular shapes.  Some people don't mind, but,................since I want neatly cut squares, I let the 'slab' sit at room temperature for maybe 10 minutes before cutting away with a knife (carver's type knife) which is long enough to reach across the pan.

Saturday, February 2, 2013

Sugar Cookies w/Jelly Candies

♥ These cookies make up well for Valentine's Day treats, or for whatever day you choose! ♥

Using red 'jelly hearts', I made up 
two batches of these lately-- 
mainly, to give away.  

Above, you can see that the cookies are only lightly browned around their edges when I remove them from the oven... 

In the picture above, I show the Farberware brand of  'cookie scoop' I use for making the cookie balls (because the dough is so soft and sticky).  I bake them on parchment paper.  I also show a kind of dessert cup that has a patterned footed bottom which works well for first dipping into sugar and then lightly flattening the balls before I press a jelly kind of candy into their top.

I first got this recipe from a book given to me by the Rochester Silo Company back in 1978-- the year we had our 16x60' silo put up.  It was put together by people associated with their company in one way or another.  This is a very (VERY) delicate kind of cookie.  Not all candies will bake well on this cookie, but the sugared jelly kind do! You can use jelly hearts for Valentines Day (or, for 'thank you' cookies), green jelly leaves, red and green sugared jelly rings for Christmastime, colored big or small jelly gum drops, etc.  Here's the recipe (in my oven, the cookies baked for 12 minutes-- check your first batch)...
It's time to have a cookie!...
In the 80's and early 90's when we still had children in school, these cookies were a favorite and often RE-requested.  These are a very 'delicate 'kind of cookie and, in my opinion, would not be a good cookie to send 'traveling' through the mail.)