Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD!

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "stand bys"-- click on their picture and it should take you to the recipe.

You can learn a little about me by scrolling ALMOST ALL THE WAY TO THE BOTTOM.

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Monday, October 27, 2014

Double-Chocolate "Ca'Cookies"

I'm calling these Ca'Cookies** because... they remind me of having an actual piece of chocolate cake, but, to enjoy THESE, I don't need:
  • ... frosting. 
  •  ... a plate/fork.
  • ... a large container to keep the cake fresh. 


6.75 ounces unbleached all-purpose flour (about 1 and 1/2 cups)
6 tablespoons unsweetened cocoa powder
3/8 teaspoon salt
(Recipe called for no baking soda, and no baking powder.)
3/4 cup sugar
1/4 cup unsalted butter, softened 
2 tablespoons canola oil (I used the "Smart Balance" blend of oils)
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup bittersweet chocolate chips (I used the "60%" Ghirardelli chips)
IF everyone here liked nuts, I would have added 1/2 cup chopped walnuts to the dough.

  1. Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, cocoa, salt and baking soda, stirring with a whisk.
  2. Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed  until well combined (about 5 minutes).  Add eggs, 1 at a time, beating well after each addition.  Add vanilla; beat 1 minute.  Add flour mixture to butter mixture, beating at low speed just until combined.  Add chocolate chips; beat at low speed just until combined.  Cover with plastic wrap; chill for at least 30 minutes.
  3. Preheat oven to 350-degrees.
  4. Drop dough by 1 and 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.  
  5. Bake at 350-degrees for 10 minutes or until almost set.  *
  6. Cool on pan for a while-- until they firm up a bit.  Remove cookies from pan; cool on wire racks.

* "The secret to these rich chocolate cookies is to not overbake them.  For a gooey, creamy cookie center, pull them out of the oven when they are still a bit glossy."

**This recipe came from Page 107 in 
the November 2014 issue of the 
Cooking Light magazine.

Yield:  26 cookies (a little bit smaller than what I made).

Thursday, September 18, 2014

Yellow Caramel POKE Cake

Two missionaries were coming for supper tonight-- 
this quick/easy dessert was our "finisher".
It's what I call a "doctored up" box cake!

For just the cake part of this, I did not follow the directions that are on the back of the yellow "boxed" cake mix.  Instead, I added "things"--  I did with the cake mix what it says to do on the following link, except that I used a YELLOW cake mix, and I added 4 WHOLE eggs instead of just 4 egg whites:
I think my 9x13x2" cake baked for almost 45 minutes with how my oven works.  Rather than stick to a certain baking time, check your baking cake by ever so carefully inserting a clean/dry toothpick after 35 minutes-- when the toothpick  comes out clean, it's done.  After my cake was baked, I then "changed course" and followed the recipe directions given on the next website.

Yes,...The rest of the ideas for this easy cake, including
the poked holes filled with caramel topping 
and the wedge of apple used for decoration
came from the Betty Crocker website at...
(Or, just google Caramel Surprise Cake)

Rather than prepare individual apple slices for "decoration",  as directed to in the recipe, I just took thin slices off of a store-bought nutty/caramel apple that looked like this...

And,... it ended up 
looking like this...

Wednesday, September 17, 2014

'tis this time of the year...

Yes!, ...'tis that time of the year to find out what's been happening UNDERground since planting time!   Of all the "findings", this one was the most "affectionate"...

Below:  The hugger from one side...
...and from the other side.

The smaller carrot being "hugged" was just "in there", 
loose and independent.  Was the "hugging" to save the 
"hugged" from being thinned?  

P.S.  The "digger of the carrots" said there were ALSO some 
carrots that looked "too naughty" to be photographed!   

Below:  On the back left, there are quart jars of canned peach halves that came FRESH (directly delivered) from GEORGIA by one of my sister's sons.  In fact, when my husband and I came back from our vacation,  my sister had these canned up for me-- in addition to that, she made those 4 pints of peach jam for us.
In comparison to the "home canner" my mother was, and in comparison to some other "home canners" I know these days, I do NOT consider myself to be any kind of MARATHON CANNER.  But!, there comes a time when an abundant yield of produce must be shared with friends,  OR it comes down to "do THIS" with the extras, OR ... heaven forbid, let 'em go to waste.

Other than the peaches and the peach jam in the above photo, there are pickled beets, and a whole lot of carrots.  Three varieties of carrots... the carrots along the front/left grew in the garden as PURPLE-colored carrots.  But, the purple color went away as I lightly pared (scraped?) them.  Canned up, they look just a little different in the jar.