Strawberry Shortcake Ice Cream Cake

Serves 10-12

Ingredients

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

Cooking Instructions

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.

Source: Dairy Days of Summer

Frozen Yogurt Shake

Serves 2

Ingredients

3/4 cup milk

1/2 teaspoon vanilla

2 cups vanilla frozen yogurt

Cooking Instructions

Put all ingredients into blender container. Cover and process on high speed until smooth.

Variations

Chocolate: Omit vanilla. Add 2 tablespoons chocolate flavored syrup.

Tropical: Omit vanilla. Reduce milk to 1/2 cup. Add 1 can (8 ounces) juice pack crushed pineapple and 2 tablespoons cream of coconut.

Strawberry: Omit vanilla. Increase milk to 1 1/4 cups. Add 1 package (10 ounces) frozen strawberries, slightly thawed.

Source: Dairy Days of Summer

Cottage Cheese Tart

Makes 24 pieces

Ingredients

1 sheet frozen puff pastry, thawed according to package directions

6 ounces (4-6 slices) thick-sliced bacon

1 cup bulb onions, sliced

1 cup kale, ribs removed, thinly sliced

1 cup cottage cheese

1 egg, beaten

Salt and pepper to taste

1/2 cup (2 ounces) Wisconsin asiago cheese, shredded

Cooking Instructions

Heat oven to 400°F. On lightly floured surface, roll puff pastry into 10×12-inch rectangle. Place on baking sheet.

In medium skillet, fry bacon over medium heat, just until beginning to brown; remove to paper towels. Cut into thin strips; set aside. Add onions to skillet; sauté over medium-low heat until wilted and beginning to color, 5-6 minutes. Add kale and cook 1 minute more. Remove to paper towels to drain.

In small bowl, combine cottage cheese and egg. Add half the bacon, season with salt and pepper. Spread cottage cheese mixture over puff pastry, leaving 1-inch border around edge. Sprinkle evenly with remaining bacon, followed by onion and kale mixture. Top with asiago. Bake 15-20 minutes, until puffed and golden. Cut into 24 pieces; serve hot.

Source: Dairy Days of Summer

Orange Strawberry Muffins

Makes 18 muffins

Ingredients

2 cups flour

1 teaspoon baking soda

1 1/2 cups sugar, divided

1/2 cup (1 stick) butter, melted

2 eggs, lightly beaten

1/2 teaspoon salt

1 cup buttermilk

Zest and juice of 1 orange

1 cup strawberries, diced

1/2 cup pecans or walnuts, chopped (optional)

Cooking Instructions

Heat oven to 350°F. In medium bowl, combine flour and baking soda; set aside. In large bowl, combine 1 cup sugar, butter, eggs, salt, buttermilk, and 1-2 teaspoons zest. Add flour mixture and stir just until combined. Stir in strawberries and nuts (if desired).

Fill buttered or paper-lined muffin tin 2/3 full with batter. Bake 25-30 minutes, until golden.

Meanwhile, combine 3 tablespoons orange juice and 1/2 cup sugar in small saucepan. Bring to boil, cook 1 minute, then remove from heat. Slowly spoon glaze over muffins while still warm.

Source: Dairy Days of Summer