Milk & Dairy

Student Recipes - Milk and Dairy Lab
The purpose of this lab is for students to prepare foods with dairy products (cheese, milk, cream, etc) as ingredients. Students will implement principles of milk cookery—low temperatures and/or short cooking times.

Student Lab Reading Assignments

“Beating Whipping Cream,” BCC pg. 217; Proper Measuring Handout (Learning Suite)

Kitchen 1       Cream of Cauliflower Soup and Frosting-Dipped Shortbread Logs

Kitchen 2       Raspberry Ice Cream and Pineapple Nut Cheese Ball

Kitchen 3       Cream of Carrot Soup and Whole Wheat Crackers (for cheese ball)

Kitchen 4       Meatballs (for fondue) and Cheddar Cheese Fondue

Kitchen 5       Pizza and Salad

Kitchen 6       Cream of Zucchini Soup and Sour Cream Coffee Cake

Kitchen 7       Trifle

Kitchen 8       Cream of Cauliflower Soup and Trifle

Kitchen 9       Raspberry Ice Cream and Pizza

Kitchen 10     Cream of Carrot Soup and Whole Wheat Crackers

Kitchen 11     Cream of Zucchini Soup and Sour Cream Coffee Cake
 

Lecture Demonstration Recipe:  Fresh Garlic Butter Spread

1 ½ cups fresh unsalted butter made from 3 cups cream

2 teaspoons freshly pressed garlic (use garlic press)

¼ cup plus 2 tablespoons grated Parmesan cheese

1 teaspoon garlic salt

1 ½ teaspoons Italian seasoning

¾  teaspoon freshly ground black pepper

¼  teaspoon ground paprika

Triscuit crackers (12 oz. box)

1.         Make the butter by shaking it in a jar or mixing it in a missing bowl until butter forms.

2.         Pour off the butter milk.

3.         Using a wire whip, mix in the remaining ingredients.

4.         Serve on Triscuit crackers.

Pineapple Nut Cheese Ball

8 oz. cream cheese, softened to almost room temperature

1/2 can (20 oz.) crushed pineapple

¼ C. grated sharp cheddar cheese

2 Tbsp. brown sugar

1/2 Tbsp. reserved pineapple juice

1/4 C. ground pecans (grind in blender)

3/8 C. chopped pecans (chop in hand-operated food chopper)

1.         Drain the pineapple into a sieve and press out all juice with the back of a large spoon or the bottom of a measuring cup.  Give the reserved juice to the kitchen making the salad to keep their apple from turning brown.

2.         Combine the drained pineapple, grated sharp cheddar cheese, brown sugar, cream cheese, and the ground pecans.   Mix thoroughly.

3.         Put the chopped nuts in a bowl.  Chill the cheese mixture then form it into two balls.

5.         Roll the chilled cheese balls in the chopped pecans.  Wrap the balls in plastic wrap and

            chill until served.  Serve with crackers.

Cream of Anything Soup

 Prepare 3 cups medium white sauce:

¼ cup plus 2 Tbsp. butter

¼ cup plus 2 Tbsp. flour

1 Tbsp. chicken bullion granules

½ tsp. salt

1/4 tsp. pepper

3 cups milk

Cream Soup Base (cook in largest saucepan):

1.         Melt butter or margarine in large saucepan over low heat. 

2.         Blend in flour, bullion, salt and pepper.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in milk.

3.         Return to heat and heat to boiling, stirring constantly.  Boil and stir 1 minute. 

4.         Let sit on warm heat in pan until vegetables are ready to add.

Vegetables (cook in medium saucepan):

5.         Place cut vegetables in a medium sauce pan, add enough water to barely cover the vegetables.  If the vegetables float (zucchini), mark the side of the pan before adding water so that you can see the correct amount of water to add.

6.         Bring the vegetables to a boil on high heat.  Cover the saucepan with a lid and reduce the heat to simmer.  Cook the vegetables in the saucepan until soft, about 10 to 15 minutes.  Be careful all the water does not boil out. 

7.         Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender.  Use a large spoon to place the vegetables in the blender and then pour some of the vegetable cooking water over them and puree.

Combining the Cream Soup Base and Vegetables:

8.         Mix the remaining vegetables, the vegetable puree, and the cream soup base together.  Add enough of the vegetable water to make the soup the desired consistency.  Serve in your medium-sized ceramic mixing bowl.

NOTE: The following recipes call for additional ingredients.  When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.

***Cream of Potato***

4 diced potatoes, washed and peeled, 2 stalks diced celery, washed

¼ cup onion, chopped fine
***Cream of Asparagus***
            4 cups asparagus, 2 tablespoon lemon juice, Dash of ground nutmeg or mace
***Cream of Green Bean***
            3 cups green beans, 1 teaspoon crushed savory
***Cream of Broccoli***
            4 cups broccoli, 1/2 teaspoon dry leaf thyme, 1/8 tsp. garlic powder
            2 bay leaves (added to white sauce and removed before serving)
***Cream of Carrot***
            2 cup carrots (about 6 large), 1 tablespoon dry parsley, ½ teaspoon dry basil
***Cream of Cauliflower***
            4 cups cauliflower , 1 tsp. curry powder, ¼ cup chopped onion (cook with cauliflower)

2 green onions for garnish
***Cream of Zucchini***
            3 cups zucchini (about 4 medium)
            1/8 tsp. nutmeg
***Cream of Mushroom***
            3 cups mushrooms
            1/8 tsp. nutmeg

 Quick Cheese Fondue Makes 2 ½ cups

1 can (10 ¾ oz.) condensed cheddar cheese soup

1 C. commercial French onion dip

1 C. shredded sharp cheddar cheese

½ tsp. dry mustard

2 dashes cayenne pepper

 French Bread (with margarine for toasting) for dipping

Meatballs

1.         Combine fondue ingredients (first 5) in a fondue pot or medium saucepan.

2.         Place over low heat until the cheese melts, and the mixture is hot. Or place in fondue pot on low setting and stir occasionally.  This only takes about 20 minutes, so plan accordingly.

3.         Slice French bread into 1-inch thick slices. Place slices on baking sheet. Using broiler in oven, toast both sides of bread. Watch carefully so it doesn’t burn. Butter one side of toasted bread and cut into cubes for serving with fondue.

4.         Serve by placing meatballs, bread, etc on plate and drizzle with warm fondue.

Meatballs   

1 ½ cups bread crumbs

            ½ cup oats

            ½ cup milk

            ½ cup minced fresh yellow onion

            ½ cup minced celery

            2 beaten eggs

            2 pounds lean ground beef

            1 tablespoon salt

            ¼ teaspoon pepper

            1 teaspoon nutmeg

            2 tablespoons dried parsley

            ½ cup applesauce  

1.         Soak the bread crumbs and oats in the ½ cup milk. 

2.         Add the seasonings and mix thoroughly. 

3.         Add the onion, celery, eggs, ground beef and applesauce, mixing thoroughly.

4.         Using small cookie scoops, portion into 1-inch balls (be careful to not over-compress meatballs or they will not cook in center).  Then roll the portions into balls.  Place meatballs on foil-lined jelly roll pan and cookie sheet.   Bake both sheets on convection setting at 400 º F for 10-20 minutes, or until no longer pink. Check for doneness beginning at 10 minutes.  Serve with Quick Cheese Fondue.

Sour Cream Coffee Cake

Filling            

1/2 C. brown sugar              1/2 C. finely chopped nuts (walnuts)

2 Tbs. margarine                  3/4 tsp. ground cinnamon

Cake              

3 C. flour                                3/4 C. margarine, softened

1 ½ tsp. baking powder       1 ½ tsp. vanilla

1 ½ tsp. baking soda           3 large eggs

3/4 tsp. salt                            1 ½ C. sour cream

1 ½ C. sugar                        

Glaze             

1 C. powdered sugar           1/2 tsp. vanilla

3 to 4 Tbsp. milk

1.         Preheat oven to 325°.  Make sure that you have adjusted the oven rack so that the center of the cake is in the center of the oven.  Grease and flour one 9 x 13 aluminum cake pan or one 12 cup tube pan. (for BYU lab use the 9 x 13 aluminum pan)

2.         Combine filling ingredients and mix until crumbly.  Set aside.

3.         Combine flour, baking powder, baking soda and salt in a bowl.

4.         In a large bowl, cream margarine, sugar, vanilla and eggs.  Continue to beat on medium speed for 2 minutes.

5.         Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.

6.         Pour 1/3 of the batter (about 2 cups) into the well-greased pan.  Sprinkle with 1/3 of the filling.  Repeat to create 3 layers.

For a 9x13” Aluminum Pan = Pour batter into parchment paper lined greased pan.  Sprinkle topping and swirl with a knife.  Bake 45 minutes or until a toothpick inserted into the center comes out clean.

7.         Cool in the pan for 10 minutes.  (Remove  tube cake to a wire rack, cool 20 minutes.)

8.         Combine glaze ingredients.  Beat until smooth.  Drizzle over coffee cake.

10.       Cool in the pan for 10 minutes.  9 x 13 Pan:  Cut into enough pieces for each class member and serve from the pan.  Serve warm or cold.

  Raspberry Ice Cream (for ice cream freezer using ice and rock salt)

***First thing!  Determine the half-way mark to the fill line.  This will be your fill line for this recipe.***

1/2 cup boiling water

ice to equal 1 cup

1 pkg. (3 oz.) raspberry jello

1 cup sugar

1 cup whipping cream (unwhipped),

1 cups raspberries

6 oz. evaporated milk

1 ¾ - 2 cups milk

1/2 box (3 cups) rock salt

1.         Use a 2-cup glass liquid measuring cup to boil ½ c. water.   This only takes about 1 minute.   Dissolve 1 pkg. (3 oz.) raspberry jello and 1 cup sugar into the 1/2 cup boiling water.

2.         Add ice cubes into the measuring cup until the total volume increases by 1 cup.  Stir to dissolve the ice. 

3.         Pour into 4 quart freezer can. 

4.         Add  1 cup whipping cream (unwhipped), 1 cup raspberries, 6 oz. evaporated milk, and milk to the half-way mark on the freezer canister.

5.         Assemble, fill the canister with ice cream mixture, then turn on freezer. Add the salt, ice mixture to the freezer.  Freeze ice cream, layering ice and rock salt around drum. Use 1 part salt to 8 parts ice. As ice/salt mixture melts, add more ice and salt to keep outer drum full.  Motor will stop when ice cream is done. Remove plastic dasher and cover ice cream. Leave in ice cream maker filled with ice and salt to keep cold until serving.

Quick Pizza (Makes 2 fourteen-inch pizzas.)

1 ¼ cup warm water                                         1 tablespoon yeast

2 tablespoons sugar                                        ½ teaspoon salt

3 – 4 cups flour

pizza sauce

3 cups Mozzarella Cheese

pizza toppings as desired (ask your instructor for choices in lab)

1.            Cut parchment paper into two circles the size of the pizza stones.  Preheat baking stones 10 minutes before placing pizza dough on them.

2.            Dissolve yeast in warm water.  Add sugar, salt and 3 cups flour. Mix to form dough.

3.            If more flour is needed, add up to 1 cup more. Mix about 3 minutes.

4.            Let dough rest for 10 minutes.   Divide dough in half.

5.            Place the parchment paper on the pizza peel (paddle).  Sprinkle the parchment paper with cornmeal.  Roll the dough into two circles the size of the parchment paper.

6.            Let rest another 10 minutes.

7.            Gently transfer pizza crust onto the parchment paper, then onto the hot stones in the oven using the pizza peel (paddle).   This step is much easier if you have used the parchment paper.

8.            Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.  Serve directly from the pizza stone.  Remember to protect counter tops from the heat of the stones with layers of hot pads.

Frosting-Dipped Shortbread Logs (Makes about 2 1/2 dozen cookies)

1/2 cup butter, softened
3/4 cup all-purpose flour
1/3 cup cornstarch
1/4 cup brown sugar, packed
1/3 cup ground almonds (grind in blender – used in dough)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
*frosting
1/3 cup chopped almonds (used for decoration)

Use the blender to grind the almonds.  Use your Kitchen Aid mixer to make the dough.  Use the hand chopper to chop the nuts used for decoration.  When you finish making the dough, it will look dry, but will stick together as you mold it into the logs.

1.         Grind the 1/3 cup almonds with the flour in your blender.  Using the Kitchen Aid mixer, make the dough by beating 1/2 cup butter with flour/ground almonds, cornstarch, sugar, vanilla and almond extract.

2.         Divide dough into 4 equal portions.

3.         Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter.

4.         Gently roll on a smooth surface to smooth out wrinkles and cracks.

5.         Cut each rope into 2-inch lengths and place on un-greased baking sheets.

6.         Bake in a preheated 350° oven for 18 to 20 minutes, or until just barely golden on bottoms.   DO NOT OVERBAKE.

7.         Cool on wire racks.

Chop the remaining 1/3 cup almonds with your hand chopper.  Make frosting and dip half of each cookie into the frosting, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until set.

Frosting (about 2 cups)
2 Tbsp. butter or margarine            1 Tbsp. milk
1 C. sifted powdered sugar                        1/8 tsp. vanilla         
(pink food coloring – use a tiny amount to make a light pink color)              

1.         Beat butter until creamy. 

2.         Add other ingredients, and beat until smooth and creamy.

3.         Another option NOT used in lab:  (For chocolate frosting, add 2 Tbsp. cocoa, and slightly increase milk)

4.         (For thinner frosting, add milk, for thicker frosting, add more powdered sugar.)

Salad

1 small head or ½ large head iceberg lettuce

1 carrot, peeled and sliced

1 golden delicious apple, peeled, cored and sliced

2 celery ribs, sliced

2 green onions, sliced

½ cup dried cranberries
½ cup pecans, chopped

¼ cup sugar

1.            Clean all salad ingredients.  Mix salad ingredients, except cranberries, pecans, and                sugar.   Crisp the salad by submerging in water in a salad spinner.

2.            Put pecans and sugar in frying pan. Stir over medium heat just until sugar melts and                coats pecans. DO NOT overcook.  Continue to stir until lightly browned. Remove from                pan to cool. Spin the salad dry and mix with cranberries and dressing just before                serving.

Dressing

1/2 c. mayonnaise
1/4 c. sour cream
3 tbsp. honey
2 tsp. poppy seeds

¼ tsp. black pepper

Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; add to salad mixture. Toss well to coat.

Whole Wheat Crackers (Makes about 4 dozen crackers)

¾ cup all-purpose flour

¾ cup whole wheat flour

1 ½ tsp. sugar

½ + 1/8 tsp. baking soda

½  tsp. salt

½  cup buttermilk

2 Tbsp. vegetable oil

2 Tbsp. butter, melted

Sesame seeds, poppy seeds, Kosher salt (coarse salt) 

1.            Heat oven to 350 degrees.

2.            Mix flours, sugar, baking soda and salt.  Stir in buttermilk and oil.

3.            Shape dough into 3 balls.

4.            Pat the dough into ¼ inch thick rectangles, making sure that all edges are smooth.  Use the Kitchen Aid attachment to roll the dough thin.  You will use the pasta rolling attachment setting it on 1 to begin with, then put it through again on setting 2. 

5.            Brush with melted butter and sprinkle with coarse salt, sesame seed and/or poppy seed. Lightly re-roll to secure seasonings in dough.

6.            Using the zigzag pastry wheel in the small utensil drawer, cut into 2-1/4-inch squares. Place squares on un-greased wire cooling racks. You will bake the crackers on the cooling racks, not a cookie sheet.

7.            Bake 8 to 10 minutes or until crisp and golden. Remove from oven and immediately cool on cooling racks.  Crackers should be crisp.

Trifle

½ yellow box cake, prepared according to instructions and cooled

OR 1 pound cake

1 large box (6 oz.) raspberry jello, prepared to package directions for quick set method (when prepared, put in 110 freezer to speed things up)

6 cups frozen raspberries  (reserve the zip-lock bag that the berries came in to chill the hot pudding on ice)

1 banana, sliced

*vanilla pudding

1 cup whipping cream – Just before serving, whip and gradually add 2 tablespoons sugar

***NOTE***Keep the pudding mixture and the jello mixture spreadable so that layers can be created in the trifle.  Do not allow the jello mixture to set too long.

Jello:

1.         Fill the 8-cup glass measuring cup with 2 cups water.  Add the jello and stir. 

2          Heat on high in the microwave for 4 minutes.

3.         Remove from the microwave and stir to completely dissolve the jello.  Add enough ice cubes to allow the liquid level to rise to the 4 cup line.

4.         Add the frozen raspberries and chill until thickened, but still spreadable.

*Vanilla Pudding

3/4 cups sugar

1/4 cup cornstarch

2 ½ cups milk

½ teaspoon salt

3 egg yolks, slightly beaten

1 tablespoon butter

1 teaspoon vanilla

1.            Prepare a large bowl of ice to cool the pudding.  Mix sugar, cornstarch and salt in a in a heavy-bottom saucepan.
2.            Add the milk and cook (stirring constantly) on medium heat until thick. Be patient, this                takes a while.
3.            When mixture is thickened, add part of the milk mixture to egg yolks; mix well.  This is                done to bring the egg yolks to a warmer temperature before adding them to the                pudding.
4.            Pour egg mixture back into the pudding mixture in the saucepan.
5.            Cook (stirring constantly) until thick; take off stove, add butter and vanilla.  Chill           the pudding by pouring it from the hot pan into the reserved zip-lock bag which is in ice.  Squeeze the air out of the bag, seal, and refrigerate on the ice.

Assembling Trifle:
1.         Break the cake into 2-inch chunks. 
2.         Place 1/2 of the cake quantity into a large glass serving bowl. 
3.         Over the cake, ladle 1/2 of raspberries/jello, ½ of sliced banana, next ½ of the    pudding.  Repeat layers: cake, raspberries/jello, banana, pudding.
4.         Set in the refrigerator to cool and set. 
5.         Top with sweetened whipped cream before serving.