June Dairy Month Recipes, June 1, 2024 | Seasonal Foods & Country Recipes

Throughout the month of June, we are celebrating Dairy Month by inviting Lancaster Farming readers to submit their favorite dairy recipes. Here are some recipes from our June 1, 2024 issue:

Caramel Dip

Mix together:

• 1 block (8 ounces) cream cheese
• 3/4 cup brown sugar
• 1 (8 ounce) container whipped dairy topping
• Pecans (optional)

This is my favorite fruit dip recipe – it’s easy to mix up and pairs well with most fruits.

The Brubacker family

Vanilla Chocolate Chip Whoopie Pie

• 2 cups sugar
• 1 cup butter, softened
• 3 eggs
• 2 teaspoons vanilla
• 2 cups sour cream
• 2 teaspoons baking powder
• 2 teaspoons of baking soda
• 1 teaspoon salt
• 5 cups flour
• 2 cups chocolate chips

Mix together sugar, butter, eggs, vanilla, and sour cream. Add the dry ingredients and mix in the chocolate chips. Bake at 350 F for 7-8 minutes. Spread with your favorite vanilla frosting.

Life on a dairy, beef and chicken farm brings us great joy. The mother of the house loves animals so the kids have lots of pets including hounds, rabbits and a fluffy little sheep that thinks it’s a person. I wish you all just the right amount of rain and a safe summer.

Brian, Jenica, Maisie, Sawyer and Milo Lehman, Bernville, PA

Honey mustard sauce

• 4 tablespoons butter
• 4 tablespoons flour
• ½ teaspoon salt
• 2 cups milk
• 1/2 cup honey
• 1/2 cup mustard

Melt the butter and mix in the flour and salt. Add the milk, honey and mustard. Bring to a boil. If you like it thicker, use 6 tablespoons of butter and 6 tablespoons of flour.

This is perfect for dipping soft pretzels. Hello friends. We enjoy regenerative agriculture. We milk about 12 cows and love to provide milk, cheese and yogurt to our friends. Our boys love to follow their dad around the farm, ride the tractor, splash around in the water, play with the kittens and play farm games. Farm life is busy and rest is fun.

Luke and Cindy Shank, East Berlin, Pennsylvania

Little Texas Cornbread

• 1 cup cornmeal
• 1 cup cheddar cheese
• 1 tablespoon baking powder
• 2 eggs
• 1 can (8.5 ounces) creamed corn
• 1 cup (8 ounces) sour cream
• 1/2 cup vegetable oil
• 1 can (4 ounces) chopped green chilies (optional)

Combine cornmeal, shredded cheese, and baking powder. Combine remaining ingredients in a separate bowl until just moistened.

Pour into a greased 8″ square baking dish. Bake at 400 F for 30-35 minutes or until a toothpick inserted comes out clean. Serve with butter and honey.

Everyone loves making this for dinner and it’s super easy to make — I usually use a pint of corn from my garden instead of canned, and I don’t add any chili.

Randall and I and our five children live on about five acres in Lebanon County. Randall works at a feed mill so the busy season on the farm indirectly affects us. God is good and we are blessed.

Mary Ann Horning, Newmanstown, Pennsylvania

Light as a feather, whole wheat pancakes

• 1 1/3 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 1-1/3 cups buttermilk
• 1 tablespoon brown sugar
• 1 tablespoon oil

In a medium bowl, combine or sift the dry ingredients together and then combine the eggs, buttermilk, brown sugar and oil. Mix until the dry ingredients are just moistened. The dough should still be slightly lumpy.

Pour 1/4 cup of batter for each cake onto the hot griddle. Flip the pancakes when bubbles appear on the surface. Flip only once.

I make this recipe often and store it in the fridge and reheat it daily until it’s gone.

My husband and I farmed into our early 40s, kept pigs and chickens, and still live in a rural area and enjoy gardening.

Dot Hess, Willow Street, Pennsylvania

Chicken Stuffing Casserole

• 2 boxes of stove top stuffing mix
• 3 cups cooked diced chicken
• 1 cup chicken broth
• 1 can of cream of chicken soup
• 1/2 cup sour cream
• 2 cups cooked peas and carrots
• 3 cups diced boiled potatoes
• 2 tablespoons dried chopped onion
• 1 1/2 cups shredded cheese
• Salt and pepper to taste

Preheat oven to 350 F. Prepare stuffing mix according to package directions. Grease a 9×13-inch casserole dish and layer cooked potatoes, peas, carrots, and chicken. Sprinkle with salt and pepper. In a separate bowl, combine cream of chicken soup, chicken bouillon, chopped onion, and sour cream. Pour over ingredients in casserole dish. Sprinkle with cheese and spread stuffing on top. Bake for 25 to 30 minutes, until bubbly.

Greetings from Southern Lancaster County! Our family farms crops and chickens. We enjoy working together as a family and thank God for the opportunity to raise our boys on a farm. I always enjoy looking through June’s recipes and trying new ideas. With six hungry, growing boys to feed, there are plenty of opportunities to try new recipes! Blessings to you all this summer!

Jen Hershey, Christiana, PA

The perfect biscuit

• 3 cups flour
• 3 tablespoons sugar
• ½ teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 3/4 cup cold butter
• 1 egg
• 1 cup milk

Preheat oven to 450F. Mix all dry ingredients together. Cut butter into dry ingredients. Add eggs and milk and mix until just combined. The dough will be sticky. Place dough on floured plate. Knead dough by folding 15 times. Flatten dough until about 3/4 inch thick. Cut biscuits and place on cookie sheet. Bake at 450F for 12 minutes. Immediately after removing from oven, brush top with melted butter.

These biscuits are our favorite. Make sure to use cold butter. They turn out absolutely perfect every time. We enjoy them with sausage gravy or butter and jelly. Thank you to all the dairy farmers out there. We really appreciate all your efforts. We are lucky enough to have dairy farmers in our family and make a lot of dairy recipes. Wishing you all a wonderful summer!

Seth and April Martin, Coulson (13), and Caleb (10)

Bacon Avocado Caesar Salad

• 1 romaine lettuce
• 4 slices of bacon (fried and crumbled)
• 1 avocado, diced
• 1/2 cup croutons
• 1/2 cup Parmesan cheese (shredded)
• 1/4 cup Caesar dressing

Tear the lettuce into 1-inch pieces and transfer to a large salad bowl. Add the bacon, avocado, croutons, cheese, and dressing and toss until evenly combined. Serve with additional Parmesan, if desired.

Serves 2.

This is a different take on a Caesar salad, but if you love avocado, you’ll love it. Lancaster Farming’s recipe is a highlight for me.

Tina Seibel, Manheim, Pennsylvania

Mexican Layer Dip

• 2 cans of refried beans
• 1 (8 oz) guacamole
• 1 cup sour cream
• 1 packet of taco seasoning
• cheese
• lettuce
• salsa
• olive

Spread the refried beans on a plate and then layer the guacamole on top. Add the next layer of sour cream and taco seasoning. Sprinkle with cheese, lettuce, salsa and olives. Serve with tortilla chips.

We are enjoying our first year living here on the farm. The kids love having space to explore, play with the kittens, feed the pigs, ride bikes and tractors, and help with the eggs and gardening. Have a great summer!

Christine Keller, Lititz, Pennsylvania

All-in-one breakfast casserole

Cheese sauce:

• 2 tablespoons melted butter
• 2 tablespoons flour
• 2 cups milk
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 13 slices of American cheese

Make the cheese sauce and set aside.

• 1 dozen scrambled eggs
• 1 1/2 cups bacon
• 1/4 cup finely chopped onion
• 1/4 cup bell pepper (diced)
• 3 tablespoons butter
• 1/2 cup butter
• 8 slices of bread, cut into cubes

Sauté the onion and bell pepper in 3 tablespoons of butter. Layer the scrambled eggs, bacon, onion, and bell pepper in a 9×13 inch skillet. Melt 1/2 cup of butter and toss the bread cubes in the butter. Place on top of the casserole. Bake until warmed through.

Enjoy! Gerald, I and our two daughters live on a small farm. We enjoy farm life. I look forward to June’s recipes.

Gerald and Leanne Theisett, Heather (age 5) and Maleah (age 2), Manheim, Pennsylvania

Sourdough Chocolate Chip Cookies

• 2 sticks (1 cup) unsalted butter
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 2 3/4 cups flour
• 1 cup packed light brown sugar
• 1 cup sugar
• 240 grams sourdough starter waste

Brown the butter over medium-high heat and allow to cool. Combine the flour, baking powder, baking soda, sugar, and salt. While mixing, slowly add the egg yolks, vanilla, and browned butter. Next, use the paddle attachment of your mixer to add the sourdough starter. Finally, add the chocolate chips and mix until combined. Refrigerate the dough for 4 to 24 hours. Bake at 350 F for approximately 13 minutes or until lightly browned.

I recently discovered this recipe and it has become a family favorite. My kids had the experience of picking up rocks from the field this spring and the photos are their reward for their hard work.

Gina Whitman, Schuylkill County

Tasty Pumpkin Cake

For the cake:

• 4 eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons of baking soda
• 2 teaspoons of cinnamon
• 2 cups pumpkin

Cream eggs and sugar. Add oil and mix. Mix remaining dry ingredients and add to batter alternately with pumpkin. Mix well. Divide batter evenly between 2 10×15 inch pans lined with wax paper. Bake at 350F for about 12 minutes or until cake is light to the touch. Cool.

For filling:

• 1/2 cup softened butter
• 1 package (8 ounces) cream cheese
• 3 cups powdered sugar
• 1 teaspoon vanilla

Mix the butter and cream cheese. Add the powdered sugar and vanilla and beat until fluffy. Spread the filling onto one of the cakes and place the second cake on top.

Katherine Zimmerman, Carlisle, Pennsylvania