County’s dairy ambassadors share their recipes

  • Thu Apr 10th, 2014 5:02pm
  • Life

Herald staff

Olivia Russell of Stanwood was recently crowned the 2014-15 Snohomish County Dairy ambassador, with Larissa Ablutz of Monroe and Nicole Buell of Marysville named as ambassador alternates.

Russell will represent the dairy farmers of Snohomish County at presentations for schools and civic groups, as well as at Washington Interscholastic Activities Association events, parades, fairs and other events over the coming year.

As part of the ambassador competition, Russell, Ablutz and Buell submitted recipes using dairy ingredients that are shared here:

Daddy’s Homemade Mac &Cheese by Olivia Russell

(Gluten free, for my mother. Inspired by the Alton Brown Recipe)

1 bag of elbow macaroni (gluten free)

4 tablespoons of butter

2 eggs

6 ounces of evaporated milk

½ teaspoon of Tabasco sauce

½ teaspoon of salt

Dash of black pepper

¾ teaspoon of dry mustard

½ block of extra sharp cheddar

Boil water to make the pasta. Once pasta is drained, add the butter to the pot.

Mix separately from the pasta the eggs, milk, Tabasco sauce, salt, pepper and mustard.

Once mixed, pour onto pasta, stir in and add the cheese.

Stir for about 3 min, or until creamy.

Frozen Yogurt by Larissa Ablutz

2 cups plain whole-milk yogurt

2 cups plain non-fat or reduced-fat Greek yogurt

½ cup superfine sugar

3 tablespoons light corn syrup

Fresh fruit or other toppings (candy) for garnish

Whisk both yogurts, the sugar, and corn syrup in a bowl until combined.

Pour into an ice cream maker and freeze according to manufacturer’s instructions.

For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

Chocolate Cookies by Nicole Buell

This recipe was used by my great-grandmother in the 1940s when she lived on the family farm in Montana and made her own cottage cheese and butter. She won first place at the Missoula State Fair with this recipe, and makes them for us all the time.

Wet

¾ cup butter

2 eggs

1 cup cottage cheese

1 ¾ cups sugar

½ cup cocoa

Dry

2 ¾ cups flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

2 teaspoons vanilla

powdered sugar

Blend wet ingredients together (butter, eggs, cottage cheese, sugar, cocoa).

Add all of the dry ingredients to the blended mixture and mix together (flour, baking soda, salt, baking powder, vanilla).

Chill for 1 hour. Roll the dough into balls and then roll in powdered sugar.

Bake at 350 degrees for 10-15 minutes.

Remove from oven and enjoy warm cookies with a big glass of milk.