As you all know, September means going back to school. It’s a time that you can go back and see all of your friends that you haven’t seen all summer or even make new friends. You will have new teachers that you will have to get to know and they will also have to get to know you. It’s the time that you have to “switch gears” and start to do things that will have an effect on your future. And if you are a senior like me, it’s the year that matters because you can never get this year back.
If you pack your lunch like I do, you know sometimes it is hard to find some healthy choice foods to pack in your lunch. Don’t forget; when packing your lunch it is a good time to incorporate your “Three Every Day” of dairy. It can be something simple like packing a cheese stick or a pudding cup. You can even bring yogurt or a go-gurt. And don’t forget, schools even sell milk so you can go through the cafeteria and grab a white or chocolate milk.
On August 30th, I had the chance to go to the New York State Fair. I did many things like passing out cheese samples at the New York Cheese booth and gave presentations in the milking parlor during milking hours. And when I say I had the time of my life, I mean it. It was amazing to see how many people don’t know about dairy, and how all of the dairy products originate. I just wanted to thank all of the dairy farmers in the Wyoming County area and all over New York. You have made it possible for me to go out and teach people the importance of dairy and how the dairy industry is made up of families that put their life into their work. If it wasn’t for all of you, I wouldn’t be here today the way I am, proud of being a farmer and proud of where I come from.
This month’s recipe is a personal favorite of mine. I made it once for my Spanish class and they all loved it. I hope you enjoy!Tres Leches (Milk Cake)
1 1/2 cups all-purpose flour1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extractDirections
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated.