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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Thursday, August 28, 2014

Fresh Plum Cobber (Sort of!)

Watch it BUBBLE!!!!

And,... THEN,... HAVE A PIECE (with some ice cream)!!!!

This all started because my daughter Cheryl gave me a sack of fresh plums from their faithfully producing plum tree.   These aren't as large as the dark plums sold in grocery stores around here.  I would guess it takes two of these to equal one of the other.

Of the two varieties of plums she has, these were not the cling-free kind.  In other words, quite a bit of plum flesh WANTED to stick to its pit.  The recipe said to "pit the plums, and quarter them".   In this case, that wasn't a "neat" job.  As shown below, I first made the following cuts and then removed the flesh from the pit as good as I could.   (To make the cobbler, and because these plums were of the smaller kind, I doubled the number of plums called for.)


  • Oven Temp:  375-degrees
  • Baking Time:  40-45 Minutes, or until topping is brown and "bubbly".
  • 9x9" baking pan or dish, sprayed with "non-stick".
  • 7 Large Plums (or 14 of the smaller type), pitted and quartered.
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 cup white granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (or mace, if you have it)
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted


  1. In a large bowl, combine the prepared plums, first 1/2 cup of brown sugar, 3 tablespoons flour and cinnamon.  Spoon this into a sprayed or greased 2-quart (or 9x9") baking dish.
  2. In a small bowl, combine the next two sugar(s), baking powder, salt, nutmeg (or mace) and the last two cups of flour.
  3. Add lightly beaten egg; stir with fork until mixed together and crumbly.  Sprinkle this mixture over the plum mixture. 
  4. Drizzle top with melted butter.
  5. Bake at 375-degrees for 40-45 minutes or until plums are tender and top is golden brown.   
  6. Cool for at least 10-20 minutes before serving.   Serve warm or at room temperature.  (Ice cream  or whipped cream is a good addition.)
  7. Yield:  About 8 servings.

Below:  Warm plum cobbler with 
"squirts" of whipped topping...

Friday, August 22, 2014

Zucchini Brownies

It is not a mistake that this recipe does not call for eggs.

  • 1/2 cup vegetable oil
  • 1 and 1/2 cups white granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • ....
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees F (175 degrees C).  
  2. Grease and flour a 9 x 13" baking pan/dish.
  3. In a large bowl, mix together the oil, sugar, 2 teaspoons vanilla, and the 2 cups shredded zucchini until well blended.
  4. Combine the 2 cups flour, 1/2 cup cocoa, baking soda and salt.  Stir into the sugar mixture.
  5. Fold in the walnuts (optional).  Instead of folding the walnuts into the stiff batter, I just sprinkled them on top before baking and then gently pressed them in a little bit with the back of a spatula.
  6. Spread evenly into the prepared pan.
  7. Bake for 25 to 30 minutes in the pre-heated oven until brownies spring back when gently touched, OR until a toothpick comes out clean.  Do not over bake.

FROSTING?????  IF you want to put a frosting on these, melt together 6 tablespoons unsweetened cocoa powder and 1/4 cup (1/2 stick) butter. Set aside and let this cool.  In a medium bowl, blend together 2 cups powdered sugar, 1/4 cup milk, and 1/2 teaspoon vanilla.  Add this to the melted and cooled cocoa/butter mixture.  Mix/beat well until very smooth.  Spread over cooled brownies before cutting into squares.

Tuesday, July 15, 2014

Dutch Blueberry Cake*

To pacify my craving for a blueberry SOMEthing,
I made this snack cake!

Blueberry season is almost here... BUT!!!, I was
disappointed to find out the"closest to here" U-Pick 
blueberry farm will NOT be having any U-Pick
blueberries this year!  You can read why at:
As stated, ONLY "already picked" blueberries can be 
ordered ahead of time and will cost $20 per 5-qt.  pail.


For The Cake...
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • .......
  • 1/2 cup milk
  • .......
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • .......
  • 2 cups fresh blueberries, or well-drained frozen/thawed.
For The Topping...
  • 1/4 cup butter, slightly softened
  • 1/3 cup flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. cinnamon
  • Grease and flour (or spray) a 9x9-inch baking dish.
  • Cream together the sugar, oil and egg until lemon-colored.
  • Stir in milk.
  • Sift together flour, salt, baking powder and very gently stir into the creamed mixture, just until incorporated.
  • Gently fold in the blueberries.
  • Spread batter into a greased and floured 9"x9" square baking dish.
  • For the topping:  Cut the butter into the flour/sugar/cinnamon mixture.  Mix well and sprinkle over the top.  (I did this in my food processor.)
Below:  This is how it looked before baking...

In pre-heated 375-degree oven, bake for about 45 
minutes, or until inserted toothpick comes out clean.

Below:  This is how it looked when done...

And, later, looked like this!
YUMM-O!  (We added a ball of ice cream to this!)

without a picture, I was pleasantly surprised to see how the 
finished product turned out!