June Dairy Month Recipes, June 22, 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 22, 2024 issue:

Dairy Holstein Cake

• 1 box of chocolate cake mix
• 2 packs of cream cheese
• 3/4 cup sugar
• 4 eggs
• 1 teaspoon vanilla

Prepare cake mix according to box instructions. Pour into a greased 9×13 inch pan. Set aside. Combine cream cheese, sugar, eggs, and vanilla. Mix until smooth. Spoon onto cake. Bake at 350F for 1 hour. Cool before topping with icing.

Icing:

• 1 small packet of instant vanilla pudding
• 1 cup milk
• 8 ounces whipped cream

Mix the pudding with milk and whipped cream. Spread on top of the cake. Store in the refrigerator.

Greetings from Southern Lancaster County. We are enjoying the beauty of summer here on the farm. The girls would love to stay outside all day if they could. I wish you all a safe and enjoyable summer.

Melanie Nolt, Peach Bottom, Pennsylvania

Chocolate Raspberry Cream Cake

cake:

• 2 cups flour
• 2 cups sugar
• 3/4 cup cocoa
• 2 teaspoons of baking soda
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 eggs
• 1/3 cup vegetable oil
• Dissolve 1 1/2 teaspoons of instant coffee in 1 1/2 cups of boiling water (or 1 1/2 cups of strong coffee).
• 1/2 cup milk

Combine ingredients in the order listed above. Mix well until smooth. Batter will be very thin. Pour into two greased 8-inch round cake pans. Bake at 350F for 25-30 minutes.

For the raspberry cream filling:

• 12 ounces frozen red raspberries
• 1 tablespoon + 1 teaspoon sugar
• 1 1/2 cups whipped cream
• 1/2 cup powdered sugar
• 8 ounces cream cheese, softened

Place frozen raspberries in a small saucepan (without water) and bring to a boil. Simmer until raspberries are soft, about 5-10 minutes. If you want to pit them, remove from stove and strain raspberries through a fine strainer. Return to stove. Add sugar. Simmer over medium-low heat for about 10-15 minutes, until liquid is absorbed and sauce is thickened. Allow to cool. In a stand mixer, combine cream cheese and powdered sugar. Add whipped cream. Slowly add raspberry jam, a few spoonfuls at a time. Mix until combined. Layer filling between cake layers.

Chocolate buttercream frosting:

• 1 cup butter (softened)
• 3 1/2 cups powdered sugar
• 1/2 cup cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla
• 4 tablespoons fresh cream

Beat butter in a stand mixer for 2 to 3 minutes until almost white in appearance. While mixing on low speed, add powdered sugar and cocoa powder, 1 cup at a time. Add salt and vanilla. Continuing to mix on low speed, add heavy cream, 1 cup at a time. Mix until frosting is light and fluffy. Frost cake.

For the chocolate ganache:

• 2/3 cup bittersweet chocolate chips
• 1/2 cup fresh cream
• 1 tablespoon sugar
• 1 teaspoon vanilla

Place chocolate chips in a microwave-safe bowl. Pour cream over top. Microwave for 50 seconds. Add sugar and vanilla. Stir vigorously until smooth. Pour over cake. Garnish cake with fresh raspberries and rosemary.

This recipe combines some of my favorite things and it won second place in the chocolate cake contest at the Manheim Farm Show.

We live on a farm with steers and heifers, the kids love farm life and spend hours playing with the kittens.

Cindy Groff, Manheim, Pennsylvania

Brown Sugar Cookies with Brown Butter Icing

• 3 cups brown sugar
• 1 cup butter
• 4 eggs
• 5 cups flour
• 1 teaspoon baking powder
• 2 teaspoons of baking soda
• ½ teaspoon salt
• 2 teaspoons vanilla
• 2 cups sour cream

Mix together. Bake at 325F for 14 minutes.

For the Brown Butter Icing:

• 6 tablespoons butter, lightly browned
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 4 teaspoons of hot water

Beat until combined and smooth. Spread a thin layer of icing over the warm cookies.

This is my favorite delicious recipe and adding icing makes the cookies even more delicious.

We live in Pine Grove, Schuylkill County, PA and I always look forward to June’s Dairy Month recipes – I love Section B!

Darlene Knoll, Pine Grove, Pennsylvania

Replica Dairy Queen Ice Cream Cake

• 1 (1.5 quart) chocolate ice cream (softened)
• 1 (1.5 quart) vanilla ice cream (softened)
• 18 chocolate sandwich cookies, chopped
• 1 cup hot fudge sauce
• 1 (8 ounce) container whipped dairy topping
• Optional decorations: crushed cookies, sprinkles, etc.

Line the bottom of a 9″ springform pan with parchment paper and lightly oil the sides. Spread the vanilla ice cream evenly over the bottom of the pan, working your way up to the edges. Place in the freezer for at least 30 minutes.

Scatter the cookies evenly over the ice cream, pressing lightly. Spread the hot fudge sauce (which may need to be warmed slightly, but be careful not to let it get too hot) over the cookie layer. Return to the freezer to chill for at least 30 minutes.

Then spread the chocolate ice cream evenly over the fudge layer. Freeze for at least 8 hours or overnight.

At this point, place the serving plate in the freezer as well. It’s helpful to have a very cold surface for the next step. Remove the cake from the mold at least 1-2 hours before serving. To make it easier to remove the cake from the mold, place it upside down on a plate and wrap a hot kitchen towel (pour very hot water over a towel and quickly wring it out) around the sides of the mold and leave it there long enough for the cake to release from the ring. Remove the ring and use the parchment paper to pry open the bottom of the mold. Immediately return the cake to the freezer and freeze for at least 30 minutes.

Spread the whipped cream on top of the cake, working quickly to prevent the ice cream from melting. If desired, garnish with reserved cookies or sprinkles and return to the freezer.

Laura Martin, Ephrata, Pennsylvania

Reese’s Chewy Chocolate Cookies

• 2 and a half sticks of butter
• 2 cups sugar
• 2 teaspoons vanilla
• 2 eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3/4 cup cocoa
• 2-1/4 cups flour
• 1-2/3 cups peanut butter chips

Beat butter and sugar. Add vanilla and eggs. Gradually add dry ingredients. Stir in peanut butter chips. Bake at 350F for 8-9 minutes.

We are dairy farmers and have been blessed to share farm life with Kai for the past two years. We babysit Kai five days a week. Kai’s favorite things to do include riding the combine, tractor, sprayer, helping Marlin check the fields, and feeding the calves. Kai’s family is moving to Florida at the end of this month and we will miss him terribly, but we are grateful for the time we spent together and the memories we made together. Wishing you all a safe and blessed summer.

Marlin and Crystal Good, Myerstown, Pennsylvania

Salad dip

• 8 ounces cream cheese
• 8 ounces sour cream
• 1/4 cup mayonnaise
• 1 tablespoon ranch powder
• 1 pound ground beef
• Octopus seasoning
• 8 ounces salsa
• 1 cup shredded cheese
• 2 cups shredded lettuce
• Dice the tomatoes, onions, and peppers.

Mix the first 4 ingredients and spread into an 8 x 8 inch dish. Refrigerate for about 1 hour.

Grill the burgers with taco seasoning and add the salsa. Spread with the cream cheese mix. Top with cheese, lettuce and diced veggies. Serve with tortilla chips.

This is a new favorite in our house. Perfect for a light Sunday dinner. Have a great summer!

Jamie and Lauren Zimmerman, Akron, Pennsylvania

Lime Party Salad

• 32 large marshmallows
• 2 cups milk
• Lime Jelly 6oz Pack
• 3 ounces cream cheese
• 20 ounce can of crushed pineapple (undrained)
• 1 cup cold water
• 4 cups whipped dairy topping

In a double boiler, heat the marshmallows and 2 cups milk until the marshmallows are melted. Pour the hot mixture into the Jell-O and stir until melted. Add the cream cheese, pineapple, and water and stir. Allow to cool. Add the whipped dairy topping, stir, and chill until set.

This dish appears at most of Hess’ holiday meals, it’s easy to make and delicious!

Beth Hess, Conestoga, Pennsylvania

Monster Cookies

• 3/4 cup softened butter
• 2 1/4 cups peanut butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tablespoons vanilla
• 5 eggs (beaten)
• 6-3/4 cups quick oats
• 1 1/2 cups mini semisweet chocolate chips
• 1 1/2 cups mini semisweet chocolate candies

Preheat oven to 350 F. Mix butter, peanut butter, and sugar together. Add vanilla and eggs and mix well. Add oats and chocolate. Mix well with your hands if necessary.

Using a medium cookie scoop, divide dough into greased loaf pan. Flatten lightly with a fork; cookies will not spread much. Bake 10-12 minutes or until edges are golden brown. Serve with cold milk.

It’s Dairy Month again, and may God bless everyone with a safe and happy summer.

Marlin and Susan Nolt and family, Romulus, NY

Orange Cookies

• 1-1/4 cups sugar
• 3/4 cup butter
• 2 eggs

Mix until creamy. Add:

With oranges, I like to slice them with the skin on, add water and blend them in a blender, gradually adding the slices and the water at the same time, rather than adding the whole orange at once.

Mix well. Add:

• 3 cups flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup sour milk
• To make sour milk, use about 1/2 cup milk and about 1/4 cup yogurt.

Mix all ingredients well. Place cookies on a tray. Bake at 350F until done.

Icing:

• 4 cups powdered sugar
• 1/2 cup butter
• 2 teaspoons vanilla
• 2 tablespoons water
• 2 tablespoons blended orange juice
• 2 drops orange coloring

Beat until fluffy. This recipe calls for adding more flour for the cookies and more sugar for the icing. You can also add a little more than the recipe calls for. I prefer the icing for these cookies a little thicker.

We bake cookies for the farmers market and these orange cookies are a top seller. They’re delicious.

Greetings from Shippenville, PA. We are enjoying the summer here on the farm, making hay and planting flowers in the garden. Wishing you all a blessed and beautiful summer!

Musser’s, Shippenville, PA