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Apple French Toast

1 stick (1/2 cup) butter, plus 1 tablespoon, divided

1/2 cup brown sugar

4 tablespoons cream, divided

1 Gala apple, sliced

Kosher salt

1 cup blueberries

4 eggs

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

8 slices thick-sliced bread

In medium sauté pan, melt 1 stick butter and add brown sugar. Stir to combine and cook 1 minute. Add 2 tablespoons cream, stir and cook an additional minute. Add apple and sprinkle of salt, cover with lid and cook 4-5 minutes. Remove from heat and add blueberries and cover with lid again to keep warm and soften blueberries.

Heat fry pan over medium-high heat and add 1 tablespoon butter to melt. In large bowl, whisk eggs, remaining 2 tablespoons cream, nutmeg and vanilla extract together until mixed well and frothy. Dredge bread in egg mixture on both sides and fry one or two pieces of bread at a time, flipping after 2-3 minutes each side.

Top French toast slices with apple and blueberry mixture. Serves 4

 

Banana Cream Pie

1 homemade or store-bought unbaked pie crust*

8 tablespoons Wisconsin cream cheese, softened

1 1/2 cups cold milk, plus 2 tablespoons, divided

1 package (3.4 ounces) instant vanilla pudding and pie filling

2 bananas

1 cup whipping cream

Bake pastry shell according to crust recipe or package directions; cool. Set aside.

With electric mixer, beat cream cheese until light and fluffy, 1-2 minutes.

Add 2 tablespoons milk and mix, scraping sides of the bowl, until cream cheese is creamy and lump-free. Add remaining milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.

Meanwhile, slice bananas and place in single layer on bottom of cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour.

Whip cream until stiff peaks form. Pipe or spread whipped cream onto pie. Refrigerate 1 or more hours before serving. Serves 6-8

* For no-bake version of this pie, use store-bought graham cracker or chocolate crumb crust.

 

Berry Ricotta Parfaits

1 1/2 cups fresh raspberries

1/4 cup plus 1 tablespoon sugar, divided

1 tablespoon Grand Marnier liqueur, optional

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

2 cups (16 ounces) Wisconsin ricotta cheese

1/2 cup heavy whipping cream

1/2 teaspoon vanilla extract

In medium bowl, gently stir raspberries with 1 tablespoon sugar and Grand Marnier, if using. Let mixture sit 30 minutes, stirring occasionally, until berries have darkened in color and released some liquid.

In separate small bowl, stir together graham cracker crumbs and melted butter.

In stand mixer fitted with paddle attachment, or with an electric hand mixer, beat ricotta, whipping cream, vanilla extract and remaining 1/4 cup sugar 30-60 seconds until evenly combined and fluffy, scraping sides of bowl as needed.

Set out 4 short drinking glasses. Layer 2 tablespoons graham cracker mixture into bottom of each glass, followed by 2-3 tablespoons of ricotta mixture. Top with 2 tablespoons berries. Repeat with second layer, finishing with thicker layer of ricotta, berries and liquid. Serves 4

 

Strawberry Shortcake Ice Cream Cake

1 quart strawberry ice cream

20 vanilla sandwich cookies

1/4 cup unsalted butter, melted

1 pound cake (10.75-ounces), cut into 1/2-inch slices

16 ounces fresh strawberries, stemmed and sliced

1/3 cup granulated sugar

2 tablespoons orange juice

1 quart vanilla ice cream

Let strawberry ice cream sit 15 minutes at room temperature.

Lightly grease 10-inch nonstick springform pan and wrap bottom with aluminum foil.

Add cookies to food processor and pulse until coarse crumbs form. Add melted butter and pulse until well blended.

Press mixture into bottom and slightly up sides of prepared springform pan. Spread strawberry ice cream evenly over crust. Cover ice cream with pound cake, cutting pieces to cover as much as possible. Freeze 1 hour.

Meanwhile, combine strawberries, sugar and orange juice in heavy-bottomed 2-quart saucepan. Simmer 15 minutes, stirring often. Transfer to heatproof container; cover; refrigerate to cool completely.

Let vanilla ice cream sit 15 minutes at room temperature.

Remove cake from freezer and spread cooled strawberry sauce over pound cake, leaving a 1-inch edge all the way around. Top with softened vanilla ice cream and spread to cover evenly. Return to freezer for 4 hours.

Remove from freezer and let sit 10 minutes; transfer cake to serving plate. If desired, garnish with fresh whipped cream and sliced strawberries. Serves 10-12

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