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Lori’s at The Keeping Room in Dundas with restaurateur Jennifer MacKenzie, cooking up some of the goodies featured in the 2014 Milk Calendar!

Hearty Ham & Broccoli Macaroni and Cheese (November)
Jennifer Eastman
Centuryholm Farm
Kinburn, Ontario

1 tbsp (15 mL) butter
1 small onion, minced
1/4 cup (60 mL) chopped celery
2 tbsp (30 mL) all-purpose flour
1-1/3 cups (325 mL) Milk
1 can (370 mL) 2% Evaporated Milk
1 cup (250 mL) grated Canadian old Cheddar cheese
1/3 cup (75 mL) grated Canadian Parmesan cheese
1/2 tsp (2 mL) each, salt and pepper
2 cups (500 mL) macaroni
3 cups (750 mL) small Broccoli florets
1 cup (250 mL) diced Black Forest Ham or cooked crumbled Bacon (optional)

Topping:
2 tbsp (30 mL) butter, melted
1-1/2 cups (375 mL) fresh multigrain bread crumbs
1 tbsp (15 mL) dried Italian seasoning

Preheat oven to 375°F (190°C). Butter an 8-cup (2 L) casserole dish.

In a large saucepan, melt butter over medium heat; sauté onion and celery for about 3 min or until lightly golden. Sprinkle with flour; cook stirring for 1 min. Whisk in milk and evaporated milk; cook, stirring for about 5 min or until thickened. Remove from heat; stir in Cheddar and Parmesan cheeses, salt and pepper.

Meanwhile in a large pot of boiling water, cook macaroni for 5 min or until almost tender. Add broccoli; cook for 1 min. Drain and add to sauce along with ham (if using); stir to coat. Spread into prepared casserole dish.

For Topping: In small bowl, combine butter, bread crumbs and Italian seasoning. Sprinkle over macaroni. Bake in preheated oven for about 20 min or until bubbly and golden.

Preparation time: 20 minutes
Cooking time: 30 to 35 minutes
Yield: 4 servings

Cooking Tip: Look for macaroni with added fibre for a nutritious boost.
For a quick preparation, cook the macaroni and broccoli until tender in third step and instead of assembling in a casserole dish, return to the pot and add the sauce; omit the topping and serve the pasta right away.

Variation: Use chopped asparagus or rapini in place of the broccoli and 1/2 cup (125 mL) chopped cured chorizo sausage in place of the ham; use Canadian smoked or aged Provolone in place of the Cheddar cheese.

Baked Nutty Berry French Toast (May)
Catherine Agar
Kouwenberg Dairy Inc.
Salford, Ontario

I like to make this when we have visitors for breakfast. Assemble the night before and bake in the morning. Serve warm with maple syrup.

6 thick slices bread (about 3/4-inch/2 cm), preferably whole wheat
4 eggs
3/4 cup (175 mL) packed brown sugar, divided
1/4 tsp (1 mL) each, ground nutmeg and cinnamon
2 cups (500 mL) milk
1 tsp (5 mL) vanilla extract
1 cup (250 mL) chopped pecans
1/4 cup (60 mL) butter, melted
4 cups (1 L) mixed berries (thawed and drained if frozen)

Butter a 13 x 9-inch (3 L) glass baking dish. Arrange bread in single layer in dish.

In large bowl, whisk together eggs, 1/2 cup (125 mL) of the sugar, nutmeg and cinnamon until blended; whisk in milk and vanilla. Pour evenly over bread. Cover and refrigerate for at least 6 hours or overnight.

Preheat oven to 400°F (200°C).

In a small bowl, combine remaining 1/4 cup (60 mL) sugar, pecans and melted butter. Spread berries evenly over bread mixture; sprinkle with pecan mixture.

Bake for 35 to 40 min or until bread is puffed in the centre and fruit is bubbling.

Preparation time: 10 minutes
Refrigerating time: 6 to 12 hours
Baking time: 35 to 40 minutes
Yield: 8 servings

Cooking Tip: Buy a loaf of dense, bakery-style bread and cut thick slices. If the loaf is fresh-baked, let them dry at room temperature for a couple of hours before assembling the dish. Better yet, use bread that is a day or two old (but not stale or spoiled).

Tip for Kids: This is a recipe that even kids can prepare (with supervision for younger ones) and make a special treat for the family. Cracking eggs, measuring, whisking, pouring and sprinkling are easy techniques for even the youngest budding chefs.

Mom’s Chocolate Chip Cookies (July)
Andrew Campbell
Bellson Farms
Strathroy, Ontario

In our teenage years we quickly learned that when they were still warm (or if they weren’t, put them in the microwave for a few seconds), and make a cookie sandwich using a spoon of 100% Canadian Milk ice cream.

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) granulated sugar
1 egg
1/2 tsp vanilla
1-1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) milk
1- 2 cups (250 – 500 mL) chocolate chips

Preheat oven to 375°F (190°C). Butter large baking sheets or line with parchment paper.

In a large bowl, using an electric mixer, beat butter, sugar and vanilla until fluffy. Beat in egg. Add flour, baking soda and milk and stir with a wooden spoon until blended. Stir in chocolate chips.

Drop by heaping tablespoonfuls (15 mL) onto prepared baking sheets, at least 3 inches (7.5 cm) apart.

Bake, one sheet at a time, for 10 to 15 min or until golden around the edges and set in the centre. Let cool on sheets for 2 min, then transfer to racks to cool.

Preparation time: 10 minutes
Baking time: 10 to 15 minutes per sheet
Yield: 24 cookies

Tip for Kids: Make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.

Cooking Tip: Layer cooled cookies between waxed or parchment paper in an airtight container and freeze for up to 3 months.

Variation: Add 1/2 cup (125 mL) chopped honey-roasted peanuts or candied almonds with the chocolate chips.
Ultimate Breakfast Smoothie (August)
Sandra Willard
Willgrove Farms Inc.
Thornloe, Ontario

1 banana, peeled and broken into chunks
1 cup (250 mL) plain or fruit-flavoured yogurt
1 cup (250 mL) milk
1 cup (250 mL) mixed fruit (fresh or frozen)
1 tbsp (5 mL) liquid honey
1 tsp (5 mL) vanilla extract

In a blender, or in a tall cup using an immersion blender, combine banana, yogurt, milk, mixed fruit, honey and vanilla and purée until smooth. Pour into chilled glasses and serve immediately.

Preparation time: 5 minutes
Yield: 2 to 3 servings

Cooking Tip: For a thicker smoothie, freeze the banana until solid and use frozen fruit.

Variation: Use chocolate milk and omit the honey.

Easy Cauliflower Cheddar Soup (October)
Jody Spriel
Pleasant Hill Holsteins Inc.
St. Mary’s, Ontario

Enjoy with a nice salad and bread!

9 cups (2.25 L) chopped cauliflower (about 2 lbs/1 kg)
2 stalks celery, diced
1 onion, chopped
3 potatoes, peeled and diced
2 tsp (10 mL) minced garlic
Pepper
2 cups (500 mL) reduced-sodium chicken broth
1 cup (250 mL) water
2 tbsp (30 mL) all-purpose flour
2-1/2 cups (625 mL) milk
Ground nutmeg
1-1/2 cups (375 mL) shredded Canadian Cheddar cheese, divided
1/4 tsp (1 mL) salt (approx.)

In a large pot, combine cauliflower, celery, onion, potatoes, garlic, pepper to taste, chicken broth and water; cover and bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for 15 to 20 min or until vegetables are soft.

Whisk flour into milk; pour into pot with nutmeg to taste. Cook, stirring, for about 3 min or until slightly thickened. Remove from heat.

Using an immersion blender or transferring in batches to an upright blender, purée until smooth.

Return to pot, if necessary. Heat over medium heat, stirring often, for about 5 min or until bubbling. Remove from heat and stir in 1 cup (250 mL) of the cheese until melted. Season with pepper and up to 1/4 tsp (1 mL) salt. Ladle into warm bowls and sprinkle with remaining cheese.

Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 6 to 8 servings

Cooking Tip: To save time, you can often buy pre-cut cauliflower in bags in the produce department of the supermarket.

Variation: Instead of the fresh garlic, use 6 cloves roasted garlic and add 1/4 tsp (1 mL) cayenne pepper. Use a Canadian old or extra-old Cheddar cheese or use Canadian Gouda or Swiss cheese in place of the Cheddar.