June Dairy Month Recipes, June 8, 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 8, 2024 issue:

Chai

• 4 cups water
• 4 black tea bags
• 1 teaspoon cardamom
• 2 cinnamon sticks
• 4 cloves
• 1/2 teaspoon ginger
• 4 1/2 cups milk
• 1/2 cup sugar

Bring water, teabags and spices to a boil in a kettle. Boil for 5 minutes. Then add milk. Bring to a boil again. Remove from heat and add 1/2 cup sugar. Stir, strain and pour into a mug. Adjust to taste.

During the winter, our family’s weekly milk consumption almost doubles – and so does our chai drinking.

My husband is a farmer and works as a grain roaster, and we enjoy life on our farm, raising several steers, a variety of beloved dogs, and the seven children God has generously given us.

Stay safe this summer.

Rachel Graybill, Milton, Pennsylvania

Bagel Breakfast Sandwich

• 2 everything bagels
• 4 eggs
• A little salt and pepper
• parsley
• 1/2 cup meat (sausage, bacon, ham)
• 1/4 cup milk
• 1/4 cup cottage cheese
• 2 tablespoons sour cream
• 1 tablespoon onion
• 2 slices of farmer’s cheese

Toast the bagel. Mix eggs, seasonings, meat, milk, cottage cheese, sour cream and onion. Pour into a skillet and cook until lightly browned. Cut into quarters, flip and cook on the other side. Top bagel with cheese and stack. Add salsa, if desired.

Lynette Stauffer, Myerstown, Pennsylvania

Cheese Ranch Chicken Dip

• 8 ounces cream cheese
• 8 ounces cheddar cheese
• 1 1/2 cups sour cream
• 1/2 cup chicken broth
• 1 packet of ranch dressing mix
• 2 cups cooked chicken (shredded)
• 6 slices of bacon (cooked and chopped)
• 1 1/2 green onions, chopped (optional)

Preheat oven to 400 F. Mix all ingredients thoroughly. Spoon into a round casserole dish or 8-inch square dish. Bake for 30 minutes until bubbly and melted. Serve with crackers and veggies, or as a filling for grilled cheese sandwiches or baked potatoes.

Hello from the Hornings! We are Randall and Regina and our 4 month old baby Easton Chase. Randall is a mason but loves farming and plans to be a dairy farmer in the future. I am a Pampered Chef consultant and love to cook. This recipe is always a big success and the bowl is eaten up beautifully. Enjoy the summer and drink whole milk!

Mason and Regina Horning, Easton Chase, 4 months, Lewisburg, Pa.

Chicken Rice Casserole

• 1 cup rice
• 2 cups chicken broth
• 3 tablespoons butter
• Melt and add:
• 1 tablespoon onion
• 3 tablespoons flour
• 1 teaspoon salt
• A pinch of pepper
• 2 cups milk
• 1 1/2 cups Velveeta cheese
• 2 cups chicken
• Cubed bread mixed with melted butter

Cook the rice in the broth. Melt the butter and add the dry seasonings. Remove from heat and add the milk. Reduce heat and simmer until thickened. Add the Velveeta cheese. Stir until melted. Add 2 cups of chicken stock. Arrange the bread cubes in a 9×13 inch baking dish. Add the chicken and rice mixture. Bake at 375F for 20 minutes.

We wish you all a safe and enjoyable summer!

Wesley and Christine Wenger, Brooklyn, 9, Tyrell, 7, Rancin, 4, and Onyx, 4 months, Womelsdorf, Pa.

Chocolate Chip Tart

• 1 cup butter
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 instant vanilla pudding
• 2 1/2 cups flour
• 2 cups mini chocolate chips

Icing:

• 2 cups whipped cream
• 8 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla

Beat butter and sugar together. Add eggs and vanilla and mix well. Add baking soda and vanilla pudding and mix. Gradually add flour. Add chocolate chips and mix.

Bake in a well-greased mini muffin pan at 350 F for 8-10 minutes. Remove from oven and immediately press down in center. Allow to cool for a few minutes, then remove from pan and cool completely.

For the icing, mix all ingredients together. Use a decorating tube to spread the icing in the center.

Hello from the Martins at Wooden Bridge Farm! We are looking forward to Dairy Month in June, there is always something good to find and we thank you all for taking part.

We have three 5 week old puppies. Rylan Scott, 7, and Kennedy, 3, spend a lot of time with them. It’s such a beautiful time for all sorts of plants to grow, with plenty of moisture and warmth. Drink your milk!

Steven, Emmylou, Jessica, Mikayla, Damien, Travis, Rylan Scott and Kennedy Martin, Kutztown, PA

Macaroni and sausage dinner

• 1-3/4 cups macaroni

• 1 pound sausage or ground pork (brown)
• 1/2 cup onion
• 1 cup corn
• 1 pack cream cheese
• 2 cups milk
• Salt and pepper to taste

Boil the macaroni and drain. Mix all ingredients together. Place in a greased 9×13 inch pan and bake at 350F until hot.

My husband, Joel, and I farm in Conestoga with our six children.

I stumbled across this recipe last year and it quickly became a family favorite.

Joel and Jackie Frey, Micah, Nathaniel, Anna, Hunter, Jackson and Zachariah, Conestoga, PA;

Molasses Cookies

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons of baking soda
• 2 teaspoons of ginger powder
• 1 1/2 teaspoons of ground cinnamon
• 1/4 teaspoon clove powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup softened butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar (additional for rolling the cookies before baking)
• 1/3 cup brown sugar syrup
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract

Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until combined. Set aside.

Beat the butter and sugar in a large bowl with a hand or stand mixer on high speed for about 2 minutes until creamy. Add the molasses and mix. Then add the eggs and vanilla and mix.

On low speed, slowly mix the dry ingredients into the wet ingredients. Cover the dough tightly with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or baking mats. Remove dough from refrigerator. Dip cookies, 1 tablespoon at a time, into sugar and roll into balls. Then arrange on baking sheets, 3 inches apart. Bake for 11 to 12 minutes or until edges are set.

Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.

These are my favorite cookies to make for Joel, and I can’t wait to continue baking for him for the rest of my life.

Joel Geib and Aubrey, Manheim, Pennsylvania

Pistachio earthy dessert

• Chocolate Sandwich Cookies 1 lb pack
• 1/2 cup milk
• 1 quart vanilla ice cream
• 2 boxes of pistachio pudding mix
• 1 1/2 cups heavy cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla

Crush the cookies. Spread half the crumbs into a 9×13 inch pan. Place in the freezer.

Mix the milk with the ice cream and pudding mix. Keep the bowl in the fridge while you prepare the next step. Whip the heavy cream until fluffy and doubled in size. Gently fold the sugar and vanilla into the whipped cream.

Remove the pan from the freezer. Layer the ice cream mixture over the cookie crumbs. Then layer the whipped cream mixture over the ice cream. Sprinkle the remaining cookie crumbs on top. Freeze until set. Keep frozen until ready to serve.

This is a refreshing summer dessert and because it’s green it makes a perfect St. Patrick’s Day dessert.

Jamie Bagley, Shank, PA