June Dairy Month Recipes, June 29, 2024 | Seasonal Foods and 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 29, 2024 issue:

Simple Iced Coffee Concentrate

• 2 cups water
• 1/2 cup instant coffee
• 1-1/4 cups sugar or 1-1/2 teaspoons liquid stevia
• 2 tablespoons vanilla (optional)
• milk
• ice

Bring water and coffee to a boil. Add sugar or stevia. Remove from heat and add vanilla. Cool and store in the refrigerator.

To make the drink: Fill a 16 oz glass with ice and pour in 1/4 cup of concentrate (I prefer a little less). Top off with milk.

Optional: Serve with whipped cream and a sprinkle of cinnamon

Note: I prefer the stevia sweetened version as it has less sugar and calories, but it’s delicious sweetened with sugar too.

It’s quick and easy to make. Enjoy!

Jennifer Shirk, Denver, Pennsylvania

Strawberry dumplings

• 1/3 cup sugar
• ½ teaspoon salt
• 1/2 cup water
• 1/4 cup butter
• 1 tablespoon mini tapioca
• 1/2 cup milk
• 1/2 teaspoon vanilla
• 1 quart washed and stemmed strawberries
• 1 cup flour
• 2 tablespoons sugar
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder

Preheat oven to 425 F. Combine 1/3 of the sugar, water, and tapioca in a saucepan and bring to a boil.

Reduce heat and simmer for 1 minute. Stir in vanilla. Sift flour, 2 tablespoons sugar, baking powder, and salt into a bowl. Add cold butter to flour mixture and mix until crumbly. Add milk. Stir until just combined.

Place berries in a 9×9 inch pan. Pour boiling water mixture over the berries. Spoon batter over berries. Sprinkle batter over berries with 1 tablespoon sugar. Bake 25-28 minutes or until golden brown. Serve warm or cold, as is, or topped with a generous dollop of vanilla ice cream or whipped cream.

Greetings from Glen Rock, PA. For us at Bear’s Angus Farm, farming is a family business. There is plenty of work for our family during the summer. We raise corn, soybeans, hay, and Black Angus cattle.

We hope you have a safe and enjoyable summer.

Brian and Ruth Ann Baer, ​​Glen Rock, Pa.

Strawberry Shortcake

• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 cup buttermilk

Mix everything together and bake in a 9 inch round pan at 350 F for 30 minutes. Slice 1 quart of ripe strawberries and add 1 tablespoon of sugar and 3 tablespoons of amaretto liqueur (optional). Top with whipped cream.

There are many recipes for “short” cakes, but this is one of our favorites. It’s light and buttery, yet takes very little time to make. Topped with locally grown ripe strawberries and whipped cream, it’s a wonderful seasonal June treat. We could never get enough of it! Thanks to all our farmers!

Diane Crum, Phoenixville, PA

Sausage Stuffed Banana Peppers

• 6-7 large banana peppers
• 1/2 pound hot Italian sausage
• 1/2 pound sweet Italian sausage
• 1/2 small onion (diced)
• 3 cloves of garlic (minced)
• 2 tablespoons butter
• 4 ounces softened cream cheese
• 2 teaspoons Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1/3 cup grated Parmesan
• 1 egg
• 1 1/2 cups shredded mozzarella
• 1 x 24 oz bottle of marinara sauce

Preheat oven to 350 F. Wash and cut the banana peppers in half, removing the strings and seeds. Set aside.

Melt 2 tablespoons of butter in a frying pan over medium heat, add the diced onion and minced garlic, and sauté for 3-5 minutes. In a bowl, combine the hot and mild sausages, cream cheese, Italian seasoning, Parmesan cheese, crushed red pepper, and eggs. Then add the butter, onion, and garlic and mix well.

Place marinara sauce in the bottom of a 9×13-inch casserole dish. Add sausage mix on top of the banana peppers and place them sausage side up on the dish. If you have leftover peppers, dice them and place them on the dish. Cover tightly with aluminum foil and bake for 55 minutes.

Remove the foil and check the peppers to make sure they are soft. Add the mozzarella on top of the peppers and return to the oven for about 5 minutes to melt. Serve as is or over rice.

My family raises Holsteins, Jerseys and Brown Swiss on our farm in Evans City, Pennsylvania. Before marrying my husband, Charles, I knew very little about the dairy industry. When my two daughters, Sydney and Maggie, became involved in showing and promoting cattle with the local dairy promotion team, I knew I should learn more about the life my husband and children grew up in. I love being part of a dairy family and being able to share in our family passion. My recipes are cheesy treats to feed hungry families after a long day of tending to the cows.

Karin Rasp, Evans City, Pennsylvania

Turkey or Chicken Lasagna

• 8 oz cooked lasagna noodles
• 1 can cream of mushroom soup
• 1 can of cream of chicken soup
• 1 cup grated Parmesan
• 1 cup sour cream
• 1 cup chopped onion
• ½ teaspoon garlic powder
• 2-3 cups turkey or chicken
• 2 cups American cheese (shredded)

Boil the noodles. Mix the broth, Parmesan, sour cream, and onion, then add the chicken or turkey and stir. In a 9×13 inch skillet, layer 3 layers of noodles, chicken/turkey mix, and cheese, alternating layers, then top with cheese. Bake at 350 F for 40-50 minutes.

This is a casserole that we all like. We live on a dairy farm, which is nice because we use a lot of milk. We also have a lime and fertilizer business. Our four sons work with us too. All four are grown and one is married. We have three precious grandchildren: Elian who is almost 10, Kayla who is 8, and Grayson who is 4. We have three lovely angelic grandsons in heaven: Landon, Isaiah, and Shalom. I keep myself busy helping out in the barn, doing chores around the house, and studying books. My hobbies and interests are flowers, animals, cooking, and reading. Have a great summer!

Linda Zimmerman, Lititz, Pennsylvania

Easy Cheesy Potato Casserole

• 1 package (30 ounces) of thawed shredded potatoes
• 1/2 cup melted butter
• 1 can (10.5 ounces) cream of chicken soup
• 1 pint sour cream
• 2 cups shredded cheddar cheese
• 1 tablespoon onion powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Preheat oven to 350 F. In a large mixing bowl, add thawed shredded potatoes, butter, cream of chicken soup, sour cream, cheddar cheese, onion powder, garlic powder, salt, and pepper. Mix well and spread evenly into a greased 9×13 inch baking dish. Bake for 45-50 minutes.

Serves 8.

Our menagerie includes beef cattle, horses, cats, dogs, and six egg-laying Nixie chickens that love to roam the property. We harvest hay for the cattle and horses. My husband is a truck driver for Giant Foods and I am a caregiver. We enjoy reading Lancaster Farming and trying new recipes. This recipe is a family favorite and I hope your family will enjoy it too.

May God bless you!

Janice Stoltzfus, Mount Pleasant Mills, Pennsylvania

Mini Cheesecake

• 1 cup graham cracker crumbs
• 3/4 cup + 2 tablespoons sugar, divided
• 3 tablespoons melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup whipped cream
• 2 cups blueberries
• 1 tablespoon lemon zest

Preheat oven to 325°F. Mix graham crumbs, 2 tablespoons sugar, and butter and press into bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla, and remaining sugar with a mixer until well combined. Add eggs, beating on low speed after each addition until well combined. Spoon over crust. Bake 25-30 minutes or until center is almost set. Cool completely. Beat whipped cream with a mixer on high speed until stiff peaks form and spread on cheesecake. Top with blueberries and crust, or strawberry jam with fresh strawberries.

Hess family