COOK OF THE WEEK - DAIRY MONTH
June is Dairy Month. June Dairy Month started out as a way to distribute extra milk during the warm months of summer. The commemoration was established in 1937 by grocer organizations sponsoring “National Milk Month.” By 1939, June became the official “dairy month.”
Whether it’s in coffee, cereal or smoothies, adding one more serving of milk to your family’s day can help ensure they get the nutrients they need to build strong bones and teeth. Trusted for decades, dairy farm families pride themselves on producing wholesome dairy foods that help their families grow up strong and healthy.
Dairy Month promotes the positive aspects of dairy food, from its wide-ranging availability to nutritional value, and encourages you to make a range of dairy food part of a balanced diet. Ever since 1939 when June became the official “dairy month” June Dairy Month has encouraged families to make milk their first beverage choice based on its nutrition and value.
Dairy Month is actually celebrated nationally and is a great way to start the summer with nutrient-rich dairy foods. From calcium to potassium, dairy products like milk contain nine essential nutrients, which may help to better manage your weight, reduce your risk for high blood pressure, osteoporosis and certain cancers. Whether it’s protein to help build and repair the muscle tissue of active bodies or vitamin A to help maintain healthy skin, dairy products are a natural nutrient powerhouse. Those are just a few of the reasons that you should celebrate dairy not just in June, but all year long.
Dairy is the fifth largest agricultural business in Iowa, generating $4 billion a year in economic activity according to the USDA National Agricultural Statistics Service 2012 Census of Agriculture. There are about 1,400 dairy farms in Iowa and about 98 percent of the state’s dairy farms are family-owned.
With kids out of school and hot weather just around the corner, I decided frothy icy smoothies would be a fun topic for this first week of dairy month. And of course I’ve added a couple other favorites I like sharing, also using milk, of course!
Creamy Strawberry Smoothie with Condensed Milk
1-1/2 pounds fresh strawberries
14 ounce can sweetened
condensed milk
1 to 2 cups cold water
2 tablespoons lemon juice, or to
taste (optional)
ice (optional)
Hull and wash the strawberries. Drain. If time allows, chill until ready to make the smoothie. In a blender, process the strawberries and condensed milk until the berries are completely pureed and the mixture is smooth and creamy. Blend in one to two cups of cold water to adjust the beverage to desired thickness and sweetness. Add the optional lemon juice and ice, if desired, and process until the ice is crushed and well blended into the smoothie. Pour into glasses and serve.
Strawberry Smoothie
I originally got this from Weight Watchers.
1/2 cup canned (skim) milk
1 cup whole frozen strawberries
1 banana
honey or Splenda to taste
Add all to blender. Blend until mixed. Pour into glasses and enjoy. Makes 2 or more.
Peanut Butter Banana Smoothie
2 bananas, broken into chunks
2 cups milk
1/2 cup peanut butter
2 tablespoons honey, or to taste
2 cups ice cubes
Place bananas, milk, peanut butter, honey and ice cubes in a blender; blend until smooth, about 30 seconds. Pour into glasses and enjoy!
Frozen Fruit Smoothies
1 frozen banana, peeled and
sliced
2 cups frozen strawberries,
raspberries, or cherries
1 cup milk
1/2 cup plain or vanilla yogurt
1/2 cup freshly squeezed orange
juice
2 to 3 tablespoons honey or to
taste
Add all the ingredients in a blender and process until smooth. Pour into glasses and serve.
Smoothie Breakfast Muffins
1 cup water
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
1 cup prepared lemonade
1 cup frozen cranberries, thawed
1 cup frozen blueberries, thawed
3 tablespoons sugar
1 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
2 eggs, beaten
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or use muffin cup papers. Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes. Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth. Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full. Bake in a preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.
Eggnog Pie
1 teaspoon unflavored gelatin
1 tablespoon cold water
1 cup milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks, beaten
1 tablespoon butter or margarine
1 teaspoon vanilla
1 cup whipping cream, whipped
1 baked pie shell
dash of nutmeg.
Soak gelatin in cold water. Scald milk in top of double boiler. Combine sugar, cornstarch and salt and mix thoroughly. Add to scalded milk and cook until thick and smooth; then cook 15 minutes longer, stirring constantly. Stir a small amount of mixture into the beaten egg yolks. Return to double boiler and cook a few minutes longer. Add gelatin and butter. Cool. Add flavoring. Fold whipped cream into custard mixture.
Pour into baked pie shell. Sprinkle top generously with nutmeg. Garnish with pastry stars if you wish. Chill pie until ready to serve.
NOTE: This was a favorite dessert of my mother’s at Christmas time, but is really good any time of the year. Without the nutmeg, this is just a glorified cream pie! And with bananas added would make a delicious banana cream pie. So many variations are possible.
Custard Pie
4 eggs
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
dash of nutmeg
2-1/3 cups milk
1/3 cup cream
9-inch unbaked pie shell
Beat eggs slightly, and then add sugar, salt, flavoring, nutmeg, milk and cream. Blend well. Pour into a 9 inch pastry-lined pie pan and bake in a 450 degree oven for 15 minutes; then reduce temperature to 350 degrees and continue baking for 20 minutes. Insert a knife into the side of the filling, and if it comes out clean the custard is done. (Center portion will set later.) Serve this pie within an hour or so after baking for a perfect product.
If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com.
I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cooks of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.
