14 minute read
Building strong teeth and bones
Easy Chocolate Pecan Pie
Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN
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I’m sure almost everyone has heard the above phrase or seen the advertisement with celebrities wearing “milk mustaches” and the term “three servings a day”. But what a lot of people don’ know is that June is the official National Dairy Month.
According to the IDFA (International Dairy Foods Association), National Dairy Food Month started out as National Milk Month in 1937 as a way to promote drinking milk. It was initially created to stabilize the dairy demand when production was at a surplus, but has now developed into an annual tradition that celebrates the contributions the dairy industry has made to the world. After the National Dairy Council stepped in to promote the cause, the name soon changed to “Dairy Month.”
So as to celebrate this “udderly essential” food group, I’ve found some tasty recipes that include one, if not more, dairy products in its ingredients.
I have also included two recipes of my father’s favorites desserts that my mother often made him as I was growing up. However, I have created my own version of these two desserts.
Happy Dairy Month and Father’s Day!
EASY CHOCOLATE PECAN PIE
ABOUT Magazine Featured Recipe ~ JUNE 2020
1 stick of butter or margarine, softened 1 c sugar 3 T cocoa powder 1/4 c flour pinch of salt 1/4 c milk 2 eggs 1 tsp vanilla 1 c pecans, chopped and toasted 1 unbaked pie crust
Beat butter and sugar until light and fluffy.
In a separate bowl stir together the remaining six ingredients.
Place 1/2 c of the chopped pecans in the bottom of the unbaked pie crust.
Pour the pie mixture into the crust and bake at 350 degrees for 30-40 minutes or until set.
Remove from oven and let cool completely, then top with cool whip and remaining pecans.
WHITE CAKE WITH COCONUT CREAM ICING CAKE
1 1/2 c granulated sugar 3 cups cake flour (I use Swans Down brand) 1/2 tsp salt 2 tsp baking powder 1 envelope Dream Whip Topping Mix 1 c milk 1 tsp vanilla extract 6 large eggs separated, use whites only
Frosting 3/4 c crisco shortening 1/4 c coconut cream 2 tsp vanilla 1/4 tsp salt 5-6 c powdered sugar 5-6 T coconut milk, unsweetened 1 c shredded coconut, toasted Sliced strawberries (optional)
Cake Instructions: Preheat oven to 350 degrees. Spray 9-in round cake pans with cooking spray that has flour in it.
Separate your egg whites from yolks and place the whites in a mixing bowl. Beat on high for 3 minutes or until it forms peaks when you lift out the beaters. Place the mixing bowl in the refrigerator.
Place the softened butter in another mixing bowl with sugar and cream the mixture for about 2-3 minutes, should be fluffy.
In a small bowl, combine the flour (measure carefully, do not pack flour as it will leave you with a very dense cake), salt and baking powder. Set aside.
White Cake With Coconut Cream Icing
In another bowl, combine the milk and vanilla extract. Add the flour mixture to the butter/sugar mixture alternately with the milk.
Lastly, add the Dream whip topping mix to cake mixture. Beat on high speed for an additional 3 minutes.
Remove egg whites from refrigerator and carefully fold into the above mixture, do not over mix. Pour the cake batter equally into the prepared cake pans.
Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
Place one of the two layers on a cake tray and turn the other over onto a piece of wax or parchment paper.
Frosting Instructions: Place shredded coconut on a baking pan lined with parchment paper and place on the top rack of the oven at 350 degrees. Remove after 5 minutes and stir, then return to oven for another 3-4 minutes or until lightly browned. Then remove from oven to cool. Set aside.
In a large mixing bowl beat together crisco, coconut cream, vanilla and salt on high speed until fluffy.
Reduce speed to low add powdered sugar and coconut milk, alternating to achieved your desired consistency.
Spread icing on top of the cake on the cake tray then stack the other layer on top. Continue to spread the icing on top and sides of the cake.
Once the toasted shredded coconut is completely cool, sprinkle on top of the frosted cake. Serve with sliced strawberries.
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RICOTTA PEACH TART
1 c cow’s milk ricotta cheese 2 eggs divided 1 tsp vanilla extract 1 T lemon zest 2 T honey 3-4 ripe peaches cored and sliced 1 sheet puff pastry thawed according to package instructions
Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
In a medium mixed bowl combined ricotta, egg and next three ingredients. Set aside. Roll out puff pastry onto the prepared baking sheet. Use a paring knife to score a line around the perimeter of the pastry, about 1 inch from the edge.
Spoon the cheese mixture over the dough inside the scored edges, spreading out to an even layer. Place the sliced peaches in vertical rows, overlapping just slightly until the entire tart is filled. Brush edges with egg wash.
Bake for 25 minutes, or until crust is golden and edges are puffed up.
Recipe courtesy of the dailyalliance.com
MEDITERRANEAN HAMANTASCHEN
1 sheet of puff pastry 2 tomatoes diced 1/2 onion diced 1/2 c of crumbled goat cheese 1/4 c of fresh basil diced
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Saute the onions until tender. Add the tomatoes and cook for several minutes. Place 1 tsp in center of each circle. Top with some goat cheese
SPINACH, CHEESE, AND BACON BREAD PUDDING
8 oz multigrain bread, cut into 3/4-in. cubes (about 6 c) 1 T olive oil 1/2 c chopped white onion 1 tsp minced garlic 4 bacon slices, chopped 8 oz fresh baby spinach 3/4 c 1% low-fat milk 1/4 c unsalted chicken stock (such as
Swanson) 3 large eggs, lightly beaten 2 1/2 oz fontina cheese, grated and divided (about 2/3 cup) Cooking spray
Preheat oven to 400°F.
Arrange bread cubes in a single layer on a baking sheet. Bake at 400°F for 7 minutes or until toasted.
Heat oil in a large skillet over medium-high. Add onion, garlic, and bacon; cook 8 minutes or until bacon is crisp, stirring occasionally. Add spinach; cook 1 to 2 minutes, stirring until wilted. Place spinach mixture in a bowl.
Add milk, stock, eggs, and 1/3 c cheese to spinach mixture, stirring to combine. Add bread; toss to coat. Divide bread mixture evenly among 4 (7-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet; top evenly with remaining 1/3 cup cheese. Bake at 400°F for 20 minutes or until browned. Serve immediately.
Recipe courtesy of cookinglight.com
CHIPOTLE PEPPER DIP
1 tsp Chipotle pepper sauce 2 (8-oz) containers low-fat plain yogurt 1/2 c thick and chunky salsa 2 T cilantro, chopped 1/4 c Cheddar cheese, shredded Assorted cut vegetables or corn chips
Combine all ingredients in medium bowl mix until blended and refrigerate.
Add shredded cheese.
Serve with assorted cut vegetables or corn chips.
Recipe courtesy of usdairy.com
CHEDDAR CHEESE SOUP
4 T butter 1 large onion, finely chopped 1/3 c finely chopped red bell pepper 1/3 c finely chopped green bell pepper 4 cloves garlic, minced 1/2 c all-purpose flour 2 c chicken stock 1-1/2 c whole milk 1-1/2 c heavy whipping cream 12 oz sharp yellow cheddar cheese, grated (about 4 c) Salt ¼ tsp cayenne pepper Crumbled bacon, chopped parsley leaves, salsa, optional for garnish
Melt the butter over medium/high heat in a saucepan. Add chopped onion and sauté until soft. Add garlic and sauté briefly.
Add flour and stir continuously until blended. Whisk in the milk, stock and Heavy Whipping Cream.
Bring soup to a low simmer, and continue to let simmer for 20 minutes, or until
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soup thickens.
Gradually add the grated cheese and stir until completely melted and smooth. Season with salt and fresh pepper.
Serve in small bowls, topped with salsa, bacon bits, and chopped parsley (optional).
Recipe courtesy of dairypure.com
GREEK CHICKEN WRAP WITH TZATZIKI HERB YOGURT SAUCE
For the sauce: 2 c fat-free plain yogurt 1 c peeled, seeded and diced cucumber 2 T chopped fresh dill 1 T lemon juice 1 T white vinegar 2 tsp minced garlic 1/4 tsp salt (optional)
For the wrap: 1 (6-oz) boneless, skinless chicken breast 1 T light Italian dressing 4 (6-in) whole wheat pitas 2 c chopped romaine lettuce 1 medium tomato, chopped 1/2 c sliced red onion 1/4 c crumbled Feta cheese 4 kalamata or black olives, pitted and sliced
For the sauce: In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.
For the wrap: Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2- inch thickness; remove chicken.
In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through.
Place chicken on a cutting board and slice thinly against the grain; set aside.
Warm pitas in microwave oven for 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives.
Spoon some of the tzatziki sauce over top and fold in edges of pita. Wrap sandwich in parchment or waxed paper for plating and serving.
Repeat with remaining pitas. Serve immediately with additional sauce on the side.
Recipe courtesy of usdairy.com
GRILLED SHRIMP WITH YOGURT CILANTRO SALSA
1 1/2 c (12 oz) low-fat plain yogurt 1/4 c canned coconut milk 1 c cilantro leaves, washed 2 T mint leaves, chopped 1/2 c each red, green and yellow bell pepper, diced 1/2 c diced cucumber 1 jalapeño pepper, seeded and minced 1 (2-in) piece fresh ginger, peeled and grated 1 clove garlic, minced 1/2 tsp hot sauce, or to taste 1/4 tsp salt 1 (8-oz) can pineapple chunks in unsweetened juice, divided 16 large shrimp (20 pieces per pound) 1/2 tsp Cajun Creole seasoning 1 (9-oz) bag baby spinach leaves
To make the salsa: mix yogurt and coconut milk in a medium bowl until smooth.
Reserve 1 T each of the cilantro and diced peppers for garnish at serving time. Stir the remaining cilantro and peppers into the yogurt mixture along with the mint, cucumber, jalapeño, ginger, garlic, hot sauce and salt.
Mix in 1 T of the canned pineapple juice; refrigerate salsa until serving time. Yield: about 2 1/2 c salsa.
Thread 4 shrimp and 4 pineapple chunks on each skewer. Spray with non-stick cooking spray and sprinkle with Cajun seasoning on each side.
Place on heated grill and cook about 2 minutes each side or until nicely browned and shrimp is cooked.
To serve, divide spinach among serving plates and spoon about 1/2 c salsa onto each plate. Sprinkle reserved cilantro leaves and diced peppers over salsa. Place shrimp skewer alongside salsa.
Recipe courtesy of usdairy.com
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RUSSELLVILLE NURSING AND REHABILITATION — Russellville’s first nursing home — is still thriving today because of the professional care it gives to residents and because it has a staff that cares on the personal level.
“We work hard to realize that this is their home,” Amber Strom, Russellville Nursing and Rehabilitation administrator, says. “We are in their house. We do what they ask. If one wants a burger, but that’s not what is on the menu for today, we still fix them a burger. Everyday the residents thank us for what we do.”
Russellville Nursing and Rehabilitation is not only a longterm-care facility, but also a short-term facility caring for the elderly population in need of rehabilitation after surgery or while his or her established caregiver is unavailable. Originally located behind St. Mary’s Regional Health System, Russellville Nursing and Rehabilitation moved to 215 South Portland 11 years ago, where it is equipped to house 100
Russellville Nursing and Rehabilitation
(479) 968-5256 215 S. Portland Avenue
Russellville, AR residents. Just off of Main Street, it has a beautiful backdrop of trees looking up at Skyline. It’s near necessary facilities, yet, has a peaceful feel.
Up-to-date training is important in providing quality care, Amber says. And quality care leads to happy residents. It also leads to recognition for a job well done.
Russellville Nursing and Rehabilitation was recently awarded the Governors Quality Award for Excellence. This is RNR’s second time to win this award with the first recognition coming in 2017. Award-winning facilities must meet and exceed stringent requirements
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Several staff members also received individual accolades for excellence in caregiving from the Arkansas Health Care Association including two Quality Care Awards, several nominees for caregiver awards, two CNA of the Year awards, Team Member of the Year, Environmental Service Worker of the Year and Administrator of the Year.
Keeping the facilities renovated and the residents entertained and comfortable are also important factors in their health and well-being. Russellville Nursing and Rehabilitation recently renovated both rehabilitation and longterm care rooms and continues to beautify the courtyard.
Strom says that Russellville Nursing and Rehabilitation offers a wide range of activities for residents such as sitter-sizing and games. Wii bowling and fishing are some of the favorites. Strom says entertainers like Boogie Dan and an Elvis impersonator also perform. “They love it when ARVA (Arkansas Virtual Academy) students visit to read to them,” Strom added.
Focusing on the importance of family, Russellville Nursing and Rehabilitation includes facilities that families can reserve for parties and get-togethers so that relatives who reside there can comfortably attend. With recent restrictions due to COVID, staff is doing more to ensure residents can still stay in touch with loved ones.
“We do Facetime and window and door visits,” Amber says. “They [staff]) are doing an amazing job keeping them in touch with loved-ones, making sure they can still see and visit family.”
Russellville Nursing and Rehabilitation is more than three meals a day and a room. It’s truly the people that make it home. “We wouldn’t be here if we didn’t love what we do,” Amber says. “We do anything we can do to make their lives better.” And it shows.
Tours can be scheduled through the website at www.russellvillenr.com or via phone at 479-968-5256 l
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