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, August 25, 2016

No-Cook Coconut Pie Recipe
(This is such a "quickly made" dessert!)

Warning!-- this "goes down" so smooooooothly--  
it is sooooo good!
(IF you like coconut, that is!)

*Jeanette Fuehring, Concordia, Missouri, in 
the Taste of Home magazine, says this:  
"This creamy No-Cook Coconut Pie 
proves that a quick meal doesn't have 
to go without dessert."

TOTAL TIME:  Prep/Total Time 15 minutes (Quick, huh!).

  • 2 packages (304 ounces each) instant vanilla pudding mix
  • 2-1/2 cups cold 2% milk (I used whole milk because that's all I have here)
  • 1/2 teaspoon coconut extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1  of a"ready to use" graham cracker pie crust (9 inches).
  • 1/2 cup flaked coconut
  • Toasted coconut-- this is a small amount of coconut that's been toasted to light brown over medium heat in a small skillet, or in a small pan in the oven (watch it carefully to keep it from burning.
  1. In a large bowl, whisk the pudding mixes, milk and coconut extract for at least two minutes. 
  2. Fold in the whipped topping and 1/2 cup flaked coconut.
  3. Pour into the crust.
  4. Sprinkle with toasted coconut.
  5. Chill until serving time.  (Refrigerate any extra.)
  6. Yield:  6-8 servings.

My extra notes: 
      I chose to make my own graham cracker crust for this pie because I didn't want to make this in one of those wobbly aluminum foil pans with the ready-made crusts in it.  The recipe I used for this crust in my white pie dish came from the website at    
     I baked this for 9 minutes at 325-degrees, and then let it thoroughly cool before putting the coconut mixture in it.  

An extra thought from curious me:  
    Next time, rather than using whipped topping such as Cool Whip in this recipe, I just might(?) try using stabilized whipping cream(?).  I've used Stabilized Whipped Cream for other recipes. and I'd like to see if it would work in this recipe.  If it doesn't work out, I'll know to not try it a second time, huh! The recipe I've previously used for topping off cakes with Stabilized Whipped Cream is here:  (For goodies, I have liked making the whipped cream like this because it doesn't weep or sag, etc.) If any of you readers already know my idea wouldn't work, I'd appreciate you leaving me a comment to that effect. : )

Thursday, August 11, 2016

Zucchini Chocolate Cake** 
w/Toasted Pecans and 
Mini-Chocolate Chips

This recipe is for the cake on the left side...
  Below:  More of a close-up of this cake...

Before starting to make this cake, toast 
the pecans* (the directions are at the bottom).


  • 1 and 3/4 cups sugar
  • 1/2 cup canola oil (I use the Smart Balance brand of blended oils)
  • ---
  • 2 large eggs
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ---
  • 2 and 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ---
  • 1/2 cup buttermilk
  • ---
  • 2 cups shredded zucchini
  • ---
  • 1 cup (or 6 oz.) miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted (directions below)*


  1. Preheat oven to 350-degrees.  Lightly coat a 9x13-inch baking pan with cooking spray (I used a glass dish)
  2. In a large bowl, beat sugar and oil on medium speed for 1 minutes.
  3. Add eggs, applesauce and vanilla; beat 1 minute longer.
  4. In another bowl, whisk together the flour, cocoa (sifted to eliminate lumps), baking soda and salt; add to the sugar mixture alternately with buttermilk, beating ONLY until blended.  
  5. Stir in the zucchini.
  6. Pour into prepared pan or dish.  Bake 20 minutes.
  7. Remove from oven long enough to sprinkle on chocolate chips and toasted pecans on top.
  8. Bake 10-15 minutes longer or until a toothpick inserted into a spot without chocolate chips comes out clean. To retain moistness, do not over-bake.
  9. Completely cool in pan on a wire rack before cutting.
 * TOASTING PECANS: Lightly spritz a baking sheet with non-stick spray. Spread the coarsely chopped pecans on the pan and toast them in a 350-degree oven just until they become aromatic, about 5 minutes.  Watch the time carefully so they don't end up being scorched. Set aside and let them cool while you prepare the cake batter.

(The specks showing in the ice cream 
are from the vanilla beans.)

** This recipe came from here:

"Spiced" Zucchini Cake 

w/Cinnamon Cream Cheese Frosting**

(This posted recipe is for the cake shown in the middle!)
Because of having a lot of zucchini, I made
three cakes yesterday.  This is the third time
I've made the one in the middle (shown below).
In other words, this one is already a favorite of
those who have had a piece.

Because I took this cake to a picnic, I do not 
have a photo of it after it was cut.  

  • 1 box Betty Crocker SuperMoist yellow cake mix
  • 3/4 cup milk (I used whole milk)
  • 1/2 cup butter, melted
  • 3 eggs (I used large eggs)
  • 2 teaspoons ground cinnamon (This amount is not overpowering.)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups coarsely shredded zucchini (about 2 medium)
  • 3/4 cup chopped walnuts

  • 1 package (8 oz.) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 and 1/2 cups powdered sugar (I first run it through a sifter, or screen strainer to get rid of any lumps.)

  1. Heat oven to 350-degrees.  Spray only the bottom of a 9x13" pan (I used glass) with cooking spray.  (Doing it this way and the regular way, I had equally good results with spraying the bottom and the sides of the glass dish.)
  2. In a large bowl, beat cake mix, milk, melted butter, eggs, cinnamon, ginger and nutmeg with an electric mixer on medium speed for 2 minutes.
  3. By hand, stir in the zucchini and walnuts.
  4. Pour batter into pan.
  5. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.  (Don't over-bake.)  Remove from the oven to cooling rack.  Cool cake completely-- at least for one hour.*
  1. In a mixing bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth.  Beat in the cinnamon and vanilla.  
  2. On low speed, beat in the "sifted" powdered sugar until frosting is smooth and creamy.  Spread frosting on cake.
  3. Cut into 4 rows by 3 rows. 
  4. Cover and refrigerate any remaining cake.
* Not following the instructions about letting the cake cool in the normal way, and because it was bedtime, I put a cover over the cake when it was still sitting on the cooling rack and barely out of the oven for 15 minutes.  As you can guess, condensation formed on the underside of the cover and that "rained" onto the cake.  What looked like a "mistake" ended up to be something we like-- I ended up with a very dense, very moist cake that goes so well with the cream cheese frosting!  I intend to make that same "mistake" each time I make this cake.

**I found the original recipe for this cake right here:

Zucchini Chocolate Cake *
w/Hershey Chocolate Frosting

Blame it on the ZUCCHINI!!-- because of the 
extra zucchini I had here, I got a bit 
carried away with baking 
cakes yesterday.  You think?  
I took two of these to a picnic last night.  
(All three are zucchini-laced cakes!)

Our new family favorite of the three is 
actually the one in the middle with the "whitish" 
frosting which starts with a yellow cake mix and 
spices, topped with a cinnamon'y 
cream cheese frosting (I will post that
recipe separately).

For this post,...

HERE is the recipe for the one 
on the right (shown below) which is also a 
"keeper/repeater" kind of cake recipe.
(OOPS!-- Because I took this cake to the picnic, 
I did not get a picture of a cut piece!)

  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil (I use an oil called Smart Balance)
  • 1 and 3/4 cups granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk OR 1/2 cup sour milk (I used buttermilk)
  • 1 teaspoon vanilla
  • 1/4 cup cocoa (I run through screen strainer to make it lump-free)
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups zucchini, grated
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 coarsely chopped walnuts (optional).  I added these.


  1. Cream butter, then add oil and sugar-- beat together at least one minute.
  2. Add the Eggs, buttermilk, and vanilla (mix well)
  3. Whisk together and then add the cocoa, flour, baking soda, and salt.  Mix ONLY until blended in. 
  4. By hand, stir in the grated zucchini. 
  5. Also, by hand, fold in the chocolate chips and walnuts.
  6. Pour into greased/floured 9x13" pan (I used a glass dish).
  7. Bake at 325-degrees for "about" 1 hour, or until a "toothpick test" shows no cake batter on it.  (To retain moistness, be careful to not over-bake.)  
FROSTING:  My favorite chocolate frosting recipe which I added is as follows--

 "Perfectly Chocolate" Chocolate Frosting-- this is also found on the back of the Hershey cocoa container:

1 stick (1/2 cup) butter, softened
2/3 cup sifted Hershey's cocoa
3 cups sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla extract.

1.  Melt butter.  Stir in cocoa.
2.  Add powdered sugar, milk and vanilla, beating on med. speed until it is of spreading consistency Add more milk in very tiny quantities, if needed (I didn't need more milk.)  Makes about 2 cups of frosting.

This recipe was adapted from the following site: