2017 June Dairy Month

Recipe Contest

Top 10 Winners

Featuring

“Refrigerator Desserts” (updated 8-22-17)

E-Clair Dessert Sandy Haselow, Spencer Ingredients: 1 cup water 1/2 cup butter 1 cup flour 4 eggs 1—8 ounce package cream cheese 1 large package instant vanilla pudding 2 1/2 cups milk 1—12 ounce container Cool Whip Hershey chocolate syrup Maraschino cherries (optional) Directions: Grease a 11” x 17” jelly roll pan and preheat oven to 400 degrees. Put water and butter in sauce pan and bring to a boil. Remove from heat. Slowly stir in the flour. Mix until dough comes away from the side of the pan. Add eggs, one at a time, and stir after each egg. Mix until smooth. Spread into greased pan and bake for 30 minutes. If the “humps” get too high poke with a fork. Cool. Filling—mix cream cheese, pudding mix, and milk. Beat together until smooth. Pour over baked and cooled crust. Top with Cool Whip and the refrigerate. When ready to serve drizzle with Hershey chocolate syrup. Garnish with a cherry if desired. Make about 15 servings.

1st

Place

Orange Cheese Refrigerator Dessert Bunny Dux, Neillsville Ingredients: 1 1/2 cups vanilla wafers 1/3 cup butter, melted 1—3 ounce package orange flavored gelatin 1 cup boiling water 1/2 cup evaporated milk, cold 1—8 ounce package cream cheese 3/4 cup sugar 1 tablespoon lemon juice 1/3 cup orange juice 1 teaspoon grated orange rind Mandarin orange segments 1 cup whipping cream, whipped Directions: Mix crumbs and butter and press into 11” x 17” pan and bake for 10 minutes at 350 degrees. Dissolve gelatin in boiling water. Add milk and set aside. In a bowl beat cream cheese and sugar until smooth. Slowly add lemon juice and orange juice. Continue to mix and slowly add gelatin mixture and mix well. Chill until almost set and then beat this mixture until smooth and frothy. Pour into cooled crust and sprinkle orange rind on top. Chill for 2 hours or until set. Decorate with whipped cream and orange segments. Serves 8

2nd

Place

Chocolate Delight Cain Toufar, Loyal Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup melted butter 1/2 cup milk 16 large marshmallows 10 ounces chocolate candy bar (Hershey) 2 cups whipping cream Directions: Preheat oven to 350 degrees Crust—In a small mixing bowl combine graham cracker crumbs and sugar. Add melted butter and mix until combined. Press mixture into a buttered 9” x 13” pan and bake for 5 minutes. Cool completely in wire rack. Topping—melt chocolate candy bar, marshmallows, and milk in a double boiler. Cool. In a separate bowl beat whipping cream and then mix with cooled chocolate mixture. Pour into crust and sprinkle a few crumbs and chocolate curls on top. Put in freezer until ready to serve (thaw about 30 minutes before serving). Serves 12

3rd

Place

Supreme Lemon Treat Millie Grap, Neillsville Ingredients: 1 cup butter, softened 2 cups all purpose flour 2—8 ounce packages cream cheese 1 cup sugar 2 packages instant lemon pudding mix (3.4 ounces) 3 1/2 cups milk 1 pint heavy whipping cream Directions: Preheat oven to 350 degrees Mix flour and butter with pastry cutter and then press into 9” x 13” baking dish. Bake 25 minutes or until golden brown. Cool completely. In a separate bowl beat cream cheese an sugar together until smooth. Spread evenly over the cooled crust. In another bowl whisk the lemon pudding and milk until thick. Spread over cream cheese layer. Chill until set. Whip cream and then spread on top. Keep refrigerated. Serves 12

4th

Place

Chocolate Peanut Butter Mouse Pie Rhonda Witte, Neillsville Ingredients: 25 whole Oreo cookies 1/2 cup melted butter 1/2 cup cold water 1 envelope unflavored gelatin 1 cup peanut butter 1—8 ounce package cream cheese 1 cup powdered sugar 2 cups whipping cream 2/3 cup chopped chocolate covered peanut butter candies Directions: Preheat oven to 350 degrees Crust—crush the cookies until they are coarsely crushed. Pour melted butter over them and mix with fork. Press mixture into a pie pan or spring form pan and bake 5—7 minutes. Remove from oven and cool completely. Filling—pour gelatin in 1/2 cold water and then heat to warm while stirring until gelatin is dissolved. Cool completely. Beat peanut butter, cream cheese, and gelatin mixture until smooth. Set aside. In another bowl beat powdered sugar and whipping cream on high until soft peaks form. Fold in peanut butter mixture. Add chocolate peanut butter candy and then pour into crust. Refrigerate for several hours or overnight. Garnish with chocolate and caramel syrup and whipped cream if desired. Serves 12

5th

Place

CORRECTED

Orange Cream Dessert Irma Johnson, Neillsville Ingredients: 3 cups chocolate filled cookies, crushed (about 30 cookies) 1/2 cup butter, melted (1 stick) 2 cups whipping cream, whipped to stiff peaks 8 ounces cream cheese, room temperature 1—14 ounce can sweetened condensed milk 1—6 ounce can frozen orange juice, thawed 1—29 ounce can mandarin oranges, drained Chocolate syrup (garnish) Directions: Crust—combine crushed cookies and melted butter, mix well. Press into a 9” x 13” pan. Filling—mix cream cheese and sweetened condensed milk in bowl. Add whipped cream and thawed orange juice. Mix well. Pour into crust and chill. Garnish with mandarin oranges and drizzle with chocolate syrup. Serves 16—24

6th

Place

White Chocolate Berry Tort Alissa Durham, Neillsville Ingredients: 36 white sandwich cookies, crushed 6 tablespoons butter, melted 8 ounces cream cheese, softened 1/2 cup butter, softened 1 cup sugar 2 cups whipping cream, whipped with 4 tablespoons of sugar 4 cups fresh berries (your choice) 6 ounces instant white chocolate pudding 3 cups milk 2 tablespoons Jell-O (to match fruit) Directions: Mix cookie crumbs and butter and then press into 9” x 13” pan. Freeze. Beat the cream cheese, butter, and sugar. Spread over crust. Mix half of whipped cream and fruit, spread over cream cheese mixture. Return to refrigerator. Mix pudding, milk, and Jell-O. Carefully spread over cream cheese and berries. Top with remaining whipped cream. Keep refrigerated. Serves 12—16

7th

Place

CORRECTED

Chocolate Cookie Delight Devani Hinkelmann, Loyal Ingredients: 1—15 ounce bag of chocolate sandwich cookies, crushed and divided 1/2 cup butter, melted 1—8 ounce package of cream cheese, softened 1 cup confectioner’s sugar 12 ounces cook whip 2—3 ounce boxes instant chocolate fudge pudding 2 1/2 cups whole milk Directions: Reserve 1/4 cup of the crushed cookies for toping Mix remaining crushed cookies and melted butter. Press into the bottom of 9” x 13” pan. In a bowl beat the cream cheese with confectioner’s sugar on medium speed. Fold in half of the cool whip. Spread over cookie crumb layer. Refrigerate 30 minutes. In the meantime combine milk and instant pudding mix. Beat well until smooth. Pour over chilled mixture. Refrigerate 1 hour. Spread remainder of cool whip on top of pudding layer. Sprinkle with reserved cookie crumbs. Cover tightly and keep in refrigerator. Serves 15

8th

Place

Peanut Butter Custard Blast Sierra Koski, Loyal Ingredients: 2 cups Oreo cookie crumbs 2 tablespoons butter, melted 1 1/2 cups sugar 1/2 cup cornstarch 2 tablespoons flour 1/2 teaspoon salt 6 cups milk 6 egg yolks, beaten well 1 cup creamy peanut butter 2 cups whipping cream 1 tablespoon powdered sugar 1 cup peanut butter cups, chopped 1/2 cup chopped peanuts 2 tablespoons chocolate syrup Directions: Preheat oven to 375 degrees Combine cookie crumbs, sugar, and butter. Press into bottom of greased 9” x 13” pan. Bake until set (about 8 minutes). Cool completely. In a saucepan combine sugar, cornstarch, flour and salt. Stir in milk and mix until smooth. Cook and stir until thick and bubbly. Reduce heat and continue stirring for 2 more minutes. Remove from heat. Stir a small amount of hot mixture into beaten egg yolks. Return all to the pan and cook at a gentle boil for 2 minutes. Remove from heat and then stir in peanut butter until smooth. Pour over crust. Cool to room temperature and then refrigerate for a least 2 hours. Beat cream cheese until it starts to thicken. Add powdered sugar. Continue to beat until peaks form. Spread over peanut butter mixture. Sprinkle with chopped peanut butter cups and peanuts. Drizzle with chocolate syrup. Serves 15

9th

Place

Banana Split Dessert Chet Johnson, Neillsville Ingredients: 36 chocolate filled cookies, crushed 1/2 cup butter, melted (1 stick) 3—4 bananas, sliced 1 pint (2 cups) whipping cream, whipped 2—8 ounce packages cream cheese, room temperature 1 1/2 cups powdered sugar Pineapple chunks, drained Strawberries, sliced Chopped pecans Cherries Chocolate Syrup Directions: Crust—mix cookies and melted butter together and then press into a 9” x 13” pan. Chill. Layer sliced bananas on crust. Mix together whipping cream, cream cheese, and powdered sugar. Spread over sliced bananas. Top with pineapple, strawberries, pecans, and cherries. Drizzle chocolate syrup over top. Chill

10th

Place

Thank You . . .

Clark County Dairy Promotion for sponsoring this event

Loyal City Hall use of facilities

Farm Credit Services

donation of plates & napkins