Dairy Recipes

Slip into Style with Sweet & Savory Recipes

Blueberry Cheesecake Tartlets

Nutritional Facts
Calories: 35
Total Fat: 1.2g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 40mg
Calcium: 20mg
Protein: 1g
Carbs: 5g
Dietary Fiber: 0g
Full Recipe

Cheese Crostini with Fruit Tapenade

Nutritional Facts
Calories: 190
Toatal Fat: 6g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 310mg
Calcium: 200mg
Protein: 9g
Carbohydrates: 27g
Dietary Fiber: 7g
Full Recipe

Mocha-Chip Bread Pudding

Nutritional Facts
Calories: 380
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 5mg
Sodium: 475mg
Calcium: 200mg
Protein: 16g
Carbs: 60g
Dietary Fiber: 7g
Full Recipe

Smoked Gouda & Tomato Chutney Torte

Nutritional Facts
Calories: 140
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 260mg
Calcium: 200mg
Protein: 8g
Carbohydrates: 11g
Dietary Fiber: 1g
Full Recipe

Anyone Can Make Ice Cream!

Blender Strawberry Ice Cream

1 (10 ounce) package frozen sliced strawberries
½ cup sugar
⅔ cup heavy cream

Directions:
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Creamy Smooth Chocolate Ice Cream (using pudding mix)

1 pint of half and half
⅓ cup granulated sugar
4 tablespoons of your favorite instant pudding mix (chocolate was used here)

Directions:
In a medium bowl, combine half and half, sugar, and pudding mix with a whisk until thoroughly mixed. pour into ice cream maker and freeze according to machine directions
(on a hot sunny day, let the kids make it in a can.)

Dad's Famous Homemade Ice Cream By Chef Trent Snyder

http://www.cdkitchen.com/recipes/recs/37/Dads-Famous-Homemade-Ice-Crea127442.shtml
3 eggs, beaten
1 can (14-ounce size) evaporated milk
1 teaspoon vanilla extract
⅛ teaspoon salt
2 cups sugar
1 ½ quart half and half milk

Directions:
Beat eggs; place in container of ice cream maker. Add vanilla, evaporated milk, sugar and salt; mix. Pour in half-and-half. Fill to top with milk. Mix in ice cream maker until thick and rich. Serve cold and make sure you put the leftovers in the freezer!

Perfectly Peach Ice Cream

www.foodnetwork.com/recipes/curtis-aikens/peach-ice-cream-recipe/index.html
2 cups chopped fresh or frozen peaches, peeled if preferred
1 ¼ cups sugar
1 tablespoon lemon juice
2 tablespoons peach brandy
2 cups heavy cream
1 cup milk
½ teaspoon vanilla extract
4 egg yolks

Directions:
In a bowl combine peaches, ½ cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.

In a saucepan combine ¾ cup sugar, heavy cream, milk and vanilla. Bring just to a boil.

In bowl whisk egg yolks. While whisking stream in about ⅓ of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries

The best chocolate ice cream

¾ cup sugar
1 cup milk
¼ tsp salt
2 tbsp unsweetened cocoa powder
3 egg yolk
2 ounces semi sweet chocolate, chopped
2 cup heavy cream
1 tsp vanilla

Directions:
Combine sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl, gradually stir in about ½ cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, refrigerate for about 2 hours until cold, stirring occasionally. When chocolate mixture has completely cooled, stir in the cream, and the vanilla. Pour into ice cream maker, and freeze according to manufacturer’s directions.