All roads point to dairy in June as “Iowa Girl Eats” blogger Kristin Porter continues her journey into agriculture with the Iowa Food & Family Project. She recently toured Anderson Erickson Dairy in Des Moines.
“I went through somewhat of a cottage cheese culture shock from 2005-2008 when I moved to the Twin Cities for a few years and had to fill up on my favorite AE product every time I came home, blogs Kristin. ”Nothing in the grocery stores up there compared to the pure taste and luscious texture of AE’s cottage cheese, which I simply adore, so I was beyond excited to sit down with the president and CEO of the third generation, family-owned business, Miriam Erickson Brown last month to tour the plant and taste some dairy!
Great taste is the goal, but Erickson Brown says an unyielding focus on quality is a requirement. All of the raw milk used by AE Dairy comes from Iowa family farms and is tested for purity. The turnaround time from raw milk delivery to grocery store shelves is anywhere from 24 to 48 hours, and the shelf life is relatively short. Other dairies heat their milk to extend shelf life, AE Dairy does because that affects the taste.
Click here to read more about Kristen’s “Join My Journey” project. “Feed Your Curiosity” by learning more about how food is grown and discovering new recipes like Waldorf Salad with Lemon Yogurt Dressing or this one for Lemonade Quick Bread.
Doesn’t this recipe sound perfect for a summer brunch or a picnic in the park? I’m certainly looking forward to trying it! What’s your favorite way to enjoy dairy?
Buster Bar Dessert
Ingredients
Ingredients
- 1, 16-ounce package Oreo’s, crushed
- 1/2 cup (1 stick) butter, melted
- 1/2 gallon vanilla ice cream or frozen yogurt, softened
- 16 ounces salted peanuts
- Caramel ice cream sauce
- 2 cups powdered sugar
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup (1 stick) butter
- 1, 12-ounce can evaporated milk
Directions
Directions
- Combine the crushed Oreo’s and half a cup of melted butter in a bowl, and mix well.
- Press over the bottom of a 9-inch by 13-inch baking pan.
- Spread the softened ice cream carefully over the cookie layer.
- Sprinkle with peanuts, and drizzle with caramel sauce.
- Freeze until firm.
- Combine the confectioners’ sugar, chocolate chips, half a cup of butter and evaporated milk in a sauce pan. Bring to a boil, stirring occasionally.
- Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
- Remove from heat and cool completely. Pour over ice cream layer, and freeze until firm.
Warning: You won’t be able to stop with just one bite!
Recipe Notes
Adapted by Darcy Maulsby from Debbie Lestina’s cookbook, “You’re Invited! Party Recipes for Every Season”
Photo credited to Darcy Maulsby