Dairy products add the right touch to these summery recipes

Colleen Kottke
Wisconsin State Farmer

The other day while I was grocery shopping, I had an interesting conversation with a fellow shopper in the dairy foods aisle. She was lamenting about all of the wonderful dairy products that farmers produce in our state and how many consumers fail to think 'outside the box' when cooking with those items.

"So many people just sprinkle cheese on top of casseroles or just plop a dollop of whipped cream or ice cream on a plate next to a dessert," she told me. "If only they knew that was just the tip of the iceberg."

I agree. The Dairy Farmers of Wisconsin organization uses their website all year long to promote the use of this wholesome, delicious bounty from our dairy farmers.

So, here's another round of Dairy Farmers of Wisconsin's favorite summery recipes featuring Wisconsin's signature ingredients.

Blueberry Ricotta Coffee Cake

Blueberry Ricotta Coffee Cake

1 c. all-purpose flour

1/2 c. oat bran

1/2 c. plus 2 T. packed brown sugar, divided

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/4 t. ground cinnamon

1 container (8 oz) BelGioioso Ricotta con Latte® cheese*

1/2 c. plain yogurt

2 eggs, lightly beaten

1/4 c. butter, melted

1/2 t. vanilla extract

1/2 c. fresh or frozen blueberries, divided

1/2 c. heavy whipping cream, whipped

1 c. thick blueberry yogurt

Heat oven to 350°F. Combine flour, oat bran, 1/2 c. brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Whisk the ricotta, plain yogurt, eggs, butter and vanilla in another medium bowl. Stir ricotta mixture into dry ingredients until just moistened. Fold in 1/4 c. blueberries.

Pour into a greased 8-inch square baking dish. Sprinkle with remaining blueberries and 2 T. brown sugar. Bake for 33-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Fold whipped cream into blueberry yogurt. Cut cake; dollop pieces with cream mixture. Serves 6.

* Any brand of Wisconsin ricotta cheese can be used.

Apple Coleslaw with Lemon Ginger Yogurt Dressing

Apple Coleslaw with Lemon Ginger Yogurt Dressing

1 large apple, cored and julienned

Juice and zest of 1 lemon*

1 1/2 c. plain yogurt

1/2 c. mayonnaise

1 clove garlic, minced

1 T. fresh ginger, grated

1 t. salt

1 t. pepper

6 c. green cabbage, shredded

6 c. purple cabbage, shredded

1 c. carrots, peeled and julienned

1 c. Wisconsin queso blanco cheese, cubed

In medium bowl, toss apple, lemon juice and zest; set aside. In large bowl; whisk together yogurt, mayonnaise, garlic, ginger, salt and pepper. Stir in green and purple cabbages, carrots, cheese and lemon-apple mixture. Season to taste with additional salt and pepper. Cover and refrigerate until ready to serve. Serves 8 (about 12 cups)

*Approximately 4 T. juice and 1 t. zest.

Peruvian Parmesan Chicken

Grilled Peruvian Parmesan Chicken Quarters

3 T. garlic powder

2 T. ground cumin

1/4 c. cider vinegar

2 T. paprika

2 t. black pepper

1/4 c. butter, melted

4 chicken quarters, rinsed and patted dry

1 1/2 c. (6 oz) Wisconsin parmesan cheese, grated

In small bowl, combine first six ingredients. Spread on chicken pieces and place in resealable bag or air-tight container. Refrigerate overnight.

To cook, prepare grill for direct cooking over medium heat (350°F-450°F). Place chicken skin side down and cook, covered, 10-15 minutes. Turn chicken, sprinkle cooked side with grated parmesan and grill, covered, an additional 10 minutes or longer until cooked through (165°F). Serves 4.

Orange Raspberry Pie

Dreamy Orange Raspberry Pie

1 1/4 c. graham cracker crumbs

3 T. sugar, divided

1/3 c. (5 T. plus 1 t.) butter, melted

6 oz. fresh raspberries

2 c. (1 pint) vanilla ice cream

2 c. (1 pint) orange sherbet

1/2 c. heavy cream

In large bowl, combine graham cracker crumbs, 2 tablespoons sugar and butter; mix well. Press crumbs firmly over bottom and up sides of 9-inch pie pan. Place in freezer 15 minutes.

Meanwhile, in small bowl, gently mash raspberries until chunky; set aside. Remove ice cream and sherbet from freezer; soften 10 minutes at room temperature.

Place ice cream in large bowl. Drop sherbet by spoonsful on top of ice cream. Drop spoonsful of mashed raspberries on top of sherbet and ice cream. Gently cut through mixture with spatula to swirl all 3 together. Spoon into prepared crust; freeze until firm, 3-4 hours.

In small bowl, whip heavy cream until soft peaks form; sprinkle with remaining 1 tablespoon sugar. Continue whipping to reach desired thickness. Top pie with whipped cream and serve. Serves 8-10.

All recipes provided by Dairy Farmers of Wisconsin