Tag: Seasonal

Posted on

Refreshing Beverage Recipes | Seasonal Food and Country Style Recipes

Refreshing Beverage Recipes | Seasonal Food and Country Style Recipes

Pineapple Orange Drink

  • 1 (46-ounce) can pineapple juice
  • 1 package orange Kool-Aid
  • 1 cup sugar

Mix ingredients and add enough cold water to make 1 gallon.

Recipe by the Hoovers, Annville, Pennsylvania

Coffee Milk

  • 1 tablespoon instant coffee
  • 1/2 cup sugar
  • 3/4 cup hot water
  • 1/2 teaspoon vanilla
  • 1 quart milk

Dissolve coffee and sugar in hot water. Cool. Stir mixture and vanilla into cold milk. Serve.

This is a cool, refreshing drink for a hot summer day.

Recipe by the Hoovers, Annville, Pennsylvania

Tea Syrup

  • 4 quarts boiling water
  • 3 cups sugar
  • 1 quart tea (such as mint), tightly packed (stems and all)

Put tea in boiling water and let steep for 20 minutes. Strain. Add sugar to liquid. Heat liquid until sugar is dissolved. Cool and freeze. To serve, add 2 quarts water to 1 quart of concentrate.

This tastes like fresh-cut tea in wintertime.

Recipe by the Hoovers, Annville, Pennsylvania

Frappes

  • 2 tablespoons hot water
  • 2 tablespoons instant coffee
  • 2 teaspoons sugar
  • 1/2 cup ice cubes
  • 1/2 cup milk
  • 1-1/2 cups vanilla ice cream
  • 1/2 teaspoon vanilla extract
  • Whipped dairy topping, optional
  • Caramel sauce, optional

Dissolve coffee and sugar in hot water. Blend coffee mixture, ice, milk, ice cream and vanilla in a blender until smooth. Pour into glasses and top with whipped dairy topping and caramel syrup, if desired.

Frappes can be your morning coffee in the summer or a chilly dessert.

Recipe by the Reiffs, Mifflinburg, Pennsylvania

Strawberry Banana Breakfast Smoothie

  • 1-1/2 cups milk
  • 1 cup fresh or frozen strawberries
  • 1 banana, fresh or frozen, sliced
  • 1 cup yogurt
  • 1-2 teaspoons honey
  • 1 cup ice cubes

In a blender, pour in milk and add rest of ingredients. Blend until smooth.

Recipe by the Reiffs, Mifflinburg, Pennsylvania

Best Lemonade Ever

  • 1-3/4 cups sugar
  • 8 cups water, divided
  • 1-1/2 cups lemon juice

In a small saucepan, combine sugar and 1 cup water. Bring to a boil and stir to dissolve sugar. Allow to cool to room temperature; then refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. Stir together chilled syrup, lemon juice and remaining 7 cups water.

Recipe by the Zimmermans, Akron, Pennsylvania

Whipped Coffee

  • 2 tablespoons instant coffee
  • 2 tablespoons sugar
  • 2 tablespoons hot water

Combine ingredients and beat with hand mixer for 5 minutes or until peaks form. In a glass, layer ice cubes, then coffee mixture, and add desired amount of milk. Stir.

Recipe by the Zimmermans, Akron, Pennsylvania

 

Coffee Punch

  • 2 cups boiling water
  • 1-1/2 cups sugar
  • 3-4 tablespoons instant coffee
  • 1 gallon milk
  • 1 quart vanilla ice cream
  • 1 quart chocolate ice cream

Combine boiling water, sugar and coffee. Stir until dissolved. Cool. To serve, combine coffee mixture with milk and pour in a punch bowl.

Serves 8-10.

This is very delicious.

Recipe by Jalisa Martin, Port Trevorton, Pennsylvania

After-School Blueberry Blendies

  • 15-ounce package frozen blueberries
  • 1 cup milk
  • 2 tablespoons honey
  • Pinch cinnamon (optional)
  • Pinch cardamom (optional)

In a blender, combine all ingredients and blend and until smooth. Serve immediately.

Servings: 4.

Strawberry Melon Fizz

  • 2 cups sugar
  • 1 cup water
  • 5 fresh mint sprigs
  • 1 quart fresh strawberries, halved
  • 2 cups cubed honeydew
  • 1-3/4 cups cubed cantaloupe
  • Ginger ale or sparkling white grape juice

In a large saucepan, combine the sugar, water and mint; bring to a boil. Reduce heat; simmer 10 minutes. Remove from the heat; allow to cool completely. Discard mint.

Combine strawberries and melon. Just before serving, fill tall glasses with fruit and drizzle each with 1 tablespoon sugar syrup. Add ginger ale to each glass.

Dirty Chai Latte

  • 1 black tea bag
  • 1 to 2 shots espresso (or 2 to 4 ounces strong coffee)
  • 1 to 2 tablespoons homemade chai tea concentrate (see recipe at right)
  • 1/3 cup milk
  • Ground cinnamon

Place tea bag in a large coffee cup. Cover with 1 cup boiling water and let steep for 3 to 5 minutes.

Discard tea bag, then add hot espresso to tea.

Stir in 1 to 2 tablespoons of chai tea mix (to taste).

Microwave milk until hot (about 45 seconds), then froth using a milk frother (or shake in a sealed mason jar).

Add frothed milk to drink, then sprinkle with cinnamon, if desired.

Serve hot.

 Maple Syrup Milkshake

  • 1/4 cup pure maple syrup, plus more for serving
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 pint vanilla ice cream

Puree ingredients until smooth; pour into serving glasses and drizzle with more syrup, if you like.

Maple Latte

  • 8 ounces strong coffee
  • 1/4 cup milk
  • 1-2 tablespoons maple syrup
  • Pinch of ground cloves
  • Pinch of allspice
  • Pinch of fresh nutmeg

Add maple syrup and spices to the bottom of a mug; stir to combine.

Place milk into a microwave safe jar and heat for about 30 seconds, until warm. Tightly screw lid onto jar and shake for a few seconds, until milk is foamy.

Pour hot, strong coffee over maple syrup. Top with foamy milk. Garnish with more spices if desired.

Homemade Chai Tea Concentrate

  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon ginger
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon black pepper

Pour condensed milk into a small bowl.

Add spices to milk and stir until completely combined.

To use, brew a strong cup of black tea, then mix in a heaping tablespoon of concentrate. Serve.

Keep concentrate in refrigerator.

Posted on

Fun With Fish Recipes | Seasonal Food and Country Style Recipes

Fun With Fish Recipes | Seasonal Food and Country Style Recipes

Parmesan-Baked Salmon

  • 1/4 cup mayonnaise
  • 2 tablespoons Parmesan cheese
  • Pepper, to taste
  • 4 (4-ounce) salmon fillets
  • 2 teaspoons lemon juice
  • 10 Ritz crackers, crushed

Preheat oven to 400 F. Mix together mayonnaise, cheese and lemon juice; add pepper until well-blended.

Place salmon on foil-lined shallow baking pan. Spread mayonnaise mixture to evenly cover salmon. Sprinkle with crumbs. Bake 12-15 minutes until salmon flakes easily with a fork.

Recipe by Barb Smith, Barto, Pennsylvania

Stuffed Fish

  • 2 fish fillets (of equal size)
  • Salt and pepper
  • Sprinkle fish with salt and pepper.
  • For stuffing:
  • 1/2 cup chopped onions
  • 1/4 cup melted butter
  • 2 cups breadcrumbs (you can use bread cubes)
  • 1 cup grated cheese
  • 2 tablespoons chopped parsley
  • 2 teaspoons mustard
  • 1/2 teaspoon salt

Mix ingredients together. Place between fish fillets. Brush top with butter.

This is very good. We always enjoy fish made this way and hardly ever make it another way.

Recipe by Janice Martin, East Earl, Pennsylvania

Golden Baked Whitefish

  • 2 pounds whitefish fillets
  • 1/8 teaspoon pepper
  • 1 egg white
  • 1/2 teaspoon salt, optional
  • 14 cup mayonnaise
  • 1/4 teaspoon dill weed
  • 1/2 teaspoon onion juice or 1 teaspoon grated onion
  • Fresh dill and lemon wedges, optional

Place fish in greased 13x9x2-inch baking dish. Sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion juice; spoon over fish. Bake, uncovered, at 425 F for 15-20 minutes or until topping is puffed and fish flakes.

Recipe by a reader in Shippensburg, Pennsylvania

Snowcapped Salmon

  • 1 tablespoon flour
  • 4 salmon fillets
  • 2 egg whites
  • 1 cup mayonnaise
  • 1 teaspoon ground mustard
  • 1/4 cup grated Parmesan cheese

Sprinkle flour over salmon fillets. Place in a greased 11x7x2-inch baking dish. In a small mixing bowl, beat egg whites until stiff peaks form. In another bowl, combine mayonnaise and mustard; fold in egg whites. Spoon over salmon. Sprinkle with cheese. Bake, uncovered, at 350 F for 25-30 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

Salmon Rice Puff

  • 2 eggs
  • 1/2 cup milk
  • 1 can salmon, drained, bones and skin removed
  • 1 cup cooked long-grain rice
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 4 teaspoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup shredded Cheddar cheese

In a bowl, whisk eggs and milk. Stir in salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased, shallow 1-1/2-quart baking dish. Bake uncovered at 375 F for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer.

Recipe by a reader in Shippensburg, Pennsylvania

Southern Pecan Catfish

  • 1 cup finely chopped pecans, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 catfish fillets
  • 1/2 cup butter, divided
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons minced fresh parsley

In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. In a large skillet, melt 1/4 cup butter over medium high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add cream, lemon juice and remaining salt and pepper; cook and stir 1 minute. Stir in parsley. Serve with catfish.

Recipe by a reader in Shippensburg, Pennsylvania

Vegetable Trout Bake

  • 4 small red potatoes, cut in 1-inch pieces
  • 1 cup cut fresh green pieces (2-inch pieces)
  • 8 to 10 frozen pearl onions
  • 1/2 teaspoon salt, divided
  • 4 garlic cloves, minced and divided
  • 2 trout fillets
  • 1/4 cup pitted Greek or ripe olives, halved
  • 3 teaspoons minced parsley, divided
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 1/4 cup white wine or chicken broth

In a large saucepan, combine potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until beans and onions are crisp tender; drain.

Place vegetables in a single layer in a shallow 2-quart baking dish coated with cooking spray. Top with half of garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley.

Pour wine over top. Cover and bake at 400 F for 35-40 minutes or until fish flakes easily with a fork. Toss to coat. Serve immediately.

Recipe by a reader in Shippensburg, Pennsylvania

Bluegill Parmesan

  • 1/4 cup butter, melted
  • 1/2 cup dry breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound bluegill, crappie or perch

Place butter in a shallow bowl. In another shallow bowl, combine breadcrumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.

Place in a greased 15x10x1-inch baking pan. Bake, uncovered, at 350 F for 20 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

Tomato-Basil Salmon Steaks

  • 4 salmon steaks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 large plum tomatoes, peeled, seeded and chopped
  • 1/4 cup water
  • 2 tablespoons minced fresh basil
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked linguine

In a large skillet over medium heat, cook salmon in oil for 2-3 minutes on each side or until golden brown. Remove and keep warm. In the same skillet, cook and stir onion until crisp-tender. Stir in garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt and pepper.

Bring to a boil. Reduce heat to low; carefully return salmon to pan. Cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve over hot linguine.

Recipe by a reader in Shippensburg, Pennsylvania

Salmon Patties

  • 1 (15-ounce) can salmon, bones and skin removed
  • 1-1/2 cups mashed potatoes
  • 1/4 cup minced onion
  • 1/4 cup celery, finely chopped
  • 1 egg, beaten
  • Salt and pepper, to taste

Mix all ingredients and form into 8 patties. Roll each in fine breadcrumbs and fry until golden brown on both sides.

This is how my mother, Florence Whisler, always made salmon.

Recipe by Jean Koser, Millerton, Pennsylvania

Sesame Salmon Spread

  • 1 (8-ounce) cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 (14-3/4-ounce) can salmon, drained, bones and skin removed
  • 1/4 cup sour cream
  • 1 garlic clove, minced
  • 2 tablespoons sesame seeds
  • 2 teaspoons Liquid Smoke, optional
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted crackers

In a small mixing bowl, beat cream cheese and lemon juice until fluffy. Add salmon, sour cream, garlic, sesame seeds, Liquid Smoke if desired, cilantro, parsley, dill and salt. Stir until blended. Cover and refrigerate for at least 2 hours.

Recipe by a reader in Shippensburg, Pennsylvania

Spinach Catfish Skillet

  • 10 baby carrots
  • 2 teaspoons vegetable oil
  • 1/4 cup thinly sliced onion
  • 1 catfish fillet
  • 1 package fresh baby spinach
  • 2 tablespoons white wine vinegar or cider vinegar
  • 1/4 teaspoon sugar

In a skillet, stir fry carrots in oil 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Add spinach. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillet.

Recipe by a reader in Shippensburg, Pennsylvania

Citrus Baked Fish

  • 1/4 cup orange juice concentrate
  • 1 tablespoon vegetable oil
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
  • 4 red snapper or tilapia fillets
  • 2 orange slices, halved
  • Paprika

In a large resealable plastic bag, combine orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes.

Drain and discard marinade. Place fillets in a greased 15x10x1-inch baking pan. Cover and bake at 350 F for 15-20 minutes or until fish flakes easily with a fork. Dip cut edges of orange slices in paprika. Serve with fish.

Recipe by a reader in Shippensburg, Pennsylvania

Walleye Delight

1 pound walleye, pike, perch or trout fillets

2 teaspoons butter, softened

1 tablespoon lemon juice

1 tablespoon minced fresh basil, or 1/2 to 1 teaspoon dried basil

1 teaspoon lemon-pepper seasoning

1/2 teaspoon garlic salt

1-3/4 cups sliced fresh mushrooms

Coat an 18-inch-square piece of heavy-duty foil with cooking spray. Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon pepper and garlic salt. Top with mushrooms.

Seal the foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.

Recipe by a reader in Shippensburg, Pennsylvania

Grilled Salmon With Black Bean Salsa

  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1-1/2 teaspoons brown sugar
  • 1 garlic clove, minced
  • 6 salmon fillets

For salsa:

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 sweet red pepper, diced
  • 1/2 cup seedless red grapes, chopped
  • 1/4 cup fat-free Italian salad dressing
  • 1 tablespoon canned chopped green chilies
  • 1 teaspoon brown sugar

In a small bowl, combine wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate salmon for 30 minutes, turning occasionally.

In a small bowl, combine salsa ingredients. Cover and chill until serving.

Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with the reserved wine mixture. Serve with salsa.

Recipe by a reader in Shippensburg, Pennsylvania

Posted on

Ben Franklin’s Milk Punch Recipe | Seasonal Food and Country Style Recipes

Ben Franklin’s Milk Punch Recipe | Seasonal Food and Country Style Recipes

I am always looking for something related to the dairy industry to write about. So many of my readers tell me they enjoy knowing what the Pennsylvania Milk Marketing Board is working on and its position on current issues, but they especially like columns about history and unique dairy products.

Sometimes the topics come from research into an entirely different topic, and that is the case for what I am writing about today — milk punch.

Who knew there would be enough out there to write about milk punch?

I bet you are thinking that I am going to write about that baby shower concoction in a punch bowl that contains a block of vanilla ice cream. Well, that’s not it.

Benjamin Franklin, one of the commonwealth’s favorite sons, turned 317 years old on Jan. 17. He enjoyed dairy products, including ice cream, and is even credited with introducing it to the colonies during the hot days of the Constitutional Convention. I note that Ben Franklin was born on Milk Street in Boston, although I doubt that influenced his love of ice cream and milk punch.

In colonial America, desserts and drinks were commonly made with curdled milk and cream.

Two favorite drinks of that time were possets and syllabubs, both similar to a punch.

Possets were made by adding wine or brandy to hot milk, which curdled it, and then following up with sugar and various spices. Curds formed on the top, but the popular way to drink it was to sip the whey from the bottom and then eat the sweet curds later.

Syllabubs combined milk with wine and lemon juice or some other acid. Unlike possets, the curds on the top were eaten first with the liquid consumed last.

Ben Franklin’s milk punch recipe was like the syllabub in that it incorporated lemons (acid to curdle the milk). He used brandy, spring water, lemon juice, sugar, nutmeg and, of course, whole milk.

Franklin’s punch differed from the syllabub in that after letting the mixture stand for a few hours he strained it through a cheesecloth to remove the curds, creating a clear liquid. This process is referred to in the literature as clarification.

Another English favorite punch was made using Earl Grey tea, still popular today, as is Franklin’s variety. It used vodka and rum, the brewed tea, sugar and lemon juice. The mixture is strained, yielding a clear (clarified) beverage.

Did you know that an English milk punch was found in the wine cellar of Charles Dickens at the time of his death in 1870?

Since that time, popular milk punches have been developed using any combination of flavors as can be imagined. The James Beard Foundation reports on a popular strawberry milk punch made with cognac, cream, vanilla syrup, and strawberries or strawberry syrup.

Fortunately, creative bartenders and home entertainers have developed a variety of non-alcoholic punch recipes. Alcohol is not the necessary ingredient for the clarification process, but the milk and citrus are.

Can you make a milk punch at home? Of course.

There are many recipes for non-alcoholic (and alcoholic) milk punches on the internet. If you search “making non-alcoholic milk punch at home,” a lot of resources are available.

Why am I writing about this?

Well, first, I found the topic to be extremely interesting, especially the clarification process (which you can use with both alcoholic and non-alcoholic punches). Second, I try to promote the use of wholesome dairy products in any way that I can. What can be more wholesome than adding milk to a beverage served in a social context?

I hope you will try some milk punch recipes. I am planning on doing so, and I can’t think of anything more enjoyable after a long day of work. And don’t confuse them with the baby shower variety — these punches don’t contain ice cream and are similar to cocktail beverages. If you have a favorite milk punch recipe, pass it along.

The Pennsylvania Milk Marketing Board is always available to respond to questions and concerns. I can be reached at 717-210-8244 or by email at chardbarge@pa.gov.

Posted on

Valentine’s Day Recipes For Your Sweetheart! | Seasonal Food and Country Style Recipes

Valentine’s Day Recipes For Your Sweetheart! | Seasonal Food and Country Style Recipes

Brunch Berry Pizza

  • 1 cup flour
  • 1/4 cup confectioners’ sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1 egg
  • 1/3 cup sugar

In a bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Stir in pecans. Press into ungreased 12-inch pizza pan. Bake at 350 F for 12-14 minutes or until crust is set and edges are lightly browned. Meanwhile, in a mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.

  • 1-3/4 cups frozen mixed berries, thawed
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 2-1/2 cups fresh strawberries, sliced
  • 2 cups fresh blackberries
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries

For topping, process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times.

Spread berry mixture over cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Tangy Fruit Punch

  • 1 (46-ounce) can pineapple juice
  • 1 (12-ounce) can frozen orange juice concentrate, thawed
  • 3/4 cup lemonade concentrate
  • 1 cup water, divided
  • 1/2 cup sugar
  • 2 large ripe bananas
  • 1 (20-ounce) package frozen unsweetened whole strawberries, thawed
  • 2 liters ginger ale, chilled

In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Sweetheart Scones

  • 4 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup cold butter
  • 1-1/2 cups buttermilk
  • Red-colored sugar, optional
  • Cherry, raspberry or strawberry jam

In a large bowl, combine dry ingredients; cut in butter until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 10 to 12 times. Roll to 2/3-inch thickness. Cut with a 3-1/2-inch heart-shaped cookie cutter. Place on a lightly greased baking sheet. Sprinkle with sugar if desired. Bake at 425 F for 15-18 minutes or until lightly browned. Remove to a wire rack. Split scones in half. Spread bottom halves with jam; replace tops. Serve warm.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Sour Cream Cake







chelsea Empet.jpg

Chelsea Empet, Pennsylvania’s Susquehanna County dairy ambassador, holds a sour cream cake topped with fresh strawberries for Valentine’s Day.




  • 1 cup sugar
  • 1 cup sour cream
  • 1 cup butter
  • 3 eggs
  • 2-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For filling, use fruit jam/jelly, icing or fresh fruit (strawberries, blueberries or raspberries).

Beat sugar, butter and sour cream together until light and fluffy. Add eggs. Add remaining dry ingredients and mix thoroughly. Divide batter in half and place in 2 greased 8-inch round or heart-shaped pans. Bake for 30 to 35 minutes at 350 F.

Let cake cool. To assemble, place one cake top side down on a plate. Top cake with a layer of vanilla frosting or jam. If desired, add fresh fruit. Place remaining layer on the cake with the top side up. Spread icing on entire cake. Top with fresh fruit if desired.

It’s hard to believe that it’s already February, but here we are! On Feb. 14, it’s Valentine’s Day — a day to spend time with our loved ones.

While many people think of gifting chocolates, I like to make this two-layer sour cream cake. It’s a recipe passed down from my great-grandma Foster that is a family tradition and is enjoyed by all. The two-layer cake can be filled with icing, your favorite jam or jelly, or fresh fruit. Best of all, this cake includes dairy products, which are packed full of 13 essential nutrients to keep you feeling your best!

Recipe by Chelsea Empet, Susquehanna County Dairy Ambassador

 

Cupid’s Kabobs

  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup cherry vanilla yogurt
  • 1 (8-ounce) carton frozen whipped topping, thawed
  • Assorted fruit
  • Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on an arrow. Serve with dip.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Cherry Cream Pie

  • 1 cup flour
  • 1 cup finely chopped walnuts
  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar

In a small bowl, combine flour, walnuts, butter and brown sugar. Transfer to 13x9x2-inch baking pan. Bake at 375 F for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press remaining crumbs into a greased 9-inch pie plate, firmly pressing onto bottom and up sides. Chill 30 minutes.

  • 1 (8-ounce) package cream cheese
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon almond extract
  • 1/2 cup heavy whipped cream, whipped
  • 1 (21-ounce) can cherry pie filling

In a small bowl, beat cream cheese, confectioners’ sugar and almond extract until smooth; spread over bottom of crust. Gently fold whipped cream into pie filling. Spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Cherry Chip Muffins

  • 1-1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 (10-ounce) jar red maraschino cherries
  • 3/4 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup confectioners’ sugar
  • Softened cream cheese, optional

In a bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and oil; stir into dry ingredients just until moistened. Drain cherries, reserving 2 tablespoons of juice for glaze (discard remaining juice or save for another use). Chop cherries; fold into batter with chocolate chips and pecans. Spoon batter by tablespoonful into greased or paper-lined heart-shaped or miniature muffin cups. Bake at 375 F for 10-13 minutes or until muffins test done. Cool for 10 minutes; remove from pans to wire racks. Combine confectioners’ sugar and reserved cherry juice to make a thin glaze; drizzle over muffins. Serve with cream cheese if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Sweetheart Fudge Pie

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 3 large eggs
  • 2 cups semi-sweet chocolate chips
  • 2 teaspoons instant coffee
  • 1/2 cup flour
  • 1 cup nuts
  • 1 unbaked pie crust

Beat butter at medium speed until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition. Melt chocolate chips. Stir into mixture along with coffee. Stir in flour and nuts. Pour mixture into pie crust. Bake at 375 F for 25-28 minutes. Cool completely. Serve with whipped cream of ice cream.

I have made this delicious pie a few times for Valentine’s Day and I decided I’d share it with you.

Recipe by Karen Snyder, Little Falls, New York

Chilled Strawberry Soup

  • 1 cup apple juice
  • 1 cup water, divided
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 cups fresh strawberries
  • 2 cartons (8 ounces each) strawberry yogurt
  • 2 drops red food coloring, optional
  • Additional strawberry halves, optional

In a saucepan, combine apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process it until smooth. Pour into a large bowl.

Add apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Cranberry Parfaits

  • 1 (16-ounce) can whole-berry cranberry sauce
  • 1 cup reduced-calorie cranberry juice
  • 1/2 teaspoon grated orange peel
  • 1 package (0.3 ounces) sugar-free raspberry gelatin
  • 1 (12-ounce) can reduced-fat evaporated milk, chilled
  • 1 teaspoon vanilla extract
  • Whole cranberries for garnish

In a saucepan, bring cranberry sauce, cranberry juice and orange peel to a boil; cook and stir until cranberry sauce is melted. Stir in gelatin until dissolved. Refrigerate until mixture is the consistency of egg whites, stirring occasionally.

Place in a mixing bowl with mixer beaters in the freezer. Chill until very cold. Add milk and vanilla to bowl; beat until soft peaks form. Fold into gelatin mixture. Spoon into parfait glasses. Chill 1-2 hours or until set. Garnish if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Strawberry Pear Gelatin

  • 1 (29-ounce) can pears
  • 1 (6-ounce) package strawberry gelatin
  • 1 (8-ounce) package cream cheese, cubed
  • 1 (8-ounce) carton frozen whipped topping, thawed
  • Mandarin, optional

Drain pears, reserving juice. Chop pears and set aside. Add water to juice to measure 3 cups. Place in a saucepan. Bring to a boil. Transfer to a large bowl. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to a 13x9x2-inch dish. Cover and refrigerate until firm. Cut into squares. Garnish with mandarin oranges, if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Heart’s Desire Pizza

  • 1 (17.3-ounce) tube large refrigerated biscuits
  • 1 (14-ounce) jar pizza sauce
  • 1-1/2 to 2 cups toppings, including sliced ripe olives, sliced and quartered pepperoni, chopped fresh mushrooms, chopped green and/or sweet peppers
  • 1-1/2 cups shredded Mozzarella cheese
  • 1-1/2 cups shredded Cheddar cheese

Cut eight 6-inch-square pieces of aluminum foil; place on baking sheets. Lightly coat foil with nonstick cooking spray; set aside. On a lightly floured surface, roll each biscuit to a 5-inch square. Cut a 1-inch triangle from center top and place on center bottom, forming a heart. Press edges to seal. Transfer to foil squares. Spoon pizza sauce over dough to with 1/4 inch of edges. Sprinkle with desired toppings and cheeses. Bake at 425 F fo 10-15 minutes or until golden brown.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Strawberry Banana Dessert

  • 3 medium firm bananas, sliced
  • 1 prepared angel food cake, cut into 1-inch cubes
  • 1 pint fresh strawberries, halved
  • 1 package sugar-free strawberry gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 1 (8-ounce) carton reduced-fat whipped topping, thawed

Layer banana slices and cake cubes in a 13x9x2-inch dish coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.

Recipe by Emma Martin, Shippensburg, Pennsylvania

Hugs ‘N’ Kisses Cookies

  • 1 (18-ounce) package refrigerated sugar cookie dough
  • Red colored sugar, optional

Cut cookie dough into 1/4-inch slices. On floured surface, roll each slice into a 6-inch rope. Cut half of the ropes in half widthwise. Form into X’s on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O’s on ungreased baking sheets; seal edges and flatten slightly. Sprinkle with sugar, if desired. Bake at 350 F for 8-10 minutes or until edges are slightly browned. Cool for 3 minutes; remove from pans to wire racks to cool completely.

Recipe by Emma Martin, Shippensburg, Pennsylvania