The Snowville Difference

edibleEXTRA

“Milk the Way it Used to Be” makes all the difference. Read four new recipes submitted by our readers to try using Snowville Creamery products.

Hot Milk Cakes with Peaches and Cream

Marilou Suszko

makes 6 servings

Any type of milk will work in this recipe, but why bother. When I score a 1/2 gallon of Snowville...well, the richer the milk, the richer the cake. This cake can follow you throughout the year using any seasonal berry or simply enjoyed plain.

5 tablespoons unsalted butter
2/3 cup Snowville Creamery's whole milk
2 eggs
1 cup sugar
1 cup plus 2 tablespoons all-purpose flour
1¼ teaspoons baking powder
½ teaspoon vanilla
4 ripe peaches, peeled, pitted, and sliced
Lightly sweetened whipped cream (made with Snowville's heavy cream, of course)

Preheat the oven to 425°F. Butter and flour six ¾-cup ramekins or 6 muffin tin cups.
In a small saucepan, gently warm the butter and milk until the butter is melted.
Set aside.

Using an electric mixer, beat the eggs on high speed until thick, about 5
minutes. Gradually add the sugar and beat an additional 2 minutes. In a
separate bowl, combine the flour and baking powder. Add to the egg mixture
and beat until smooth, about 2 minutes. Add the milk mixture and vanilla and
beat an additional 2 minutes.

Divide between the prepared ramekins. Bake for 16 to 18 minutes, until pale
gold and firm to the touch.

Cool for 20 minutes before removing from the ramekins.

To serve, split the cakes in half horizontally. Place the bottom half in a shallow bowl
or plate and spoon peaches over the top with a dollop of the whipped cream. Top
with the remaining cake and a dollop of whipped cream. Serve immediately.


Hot or iced Mocha

by Sandy Coen

Two shots of espresso (of half cup of your favorite fresh coffee). Chill in fridge while making iced mocha.
Half cup Snowville chocolate milk. Heated if making hot mocha.
Couched ice if making iced.


Roux

by Jordan Wood

2 tbs butter
2 tbs flour
2 cups Snowville Creamery Milk

Melt the butter first and then add the flour. Keep stirring it into a smooth, thick paste.
Cook for one to two minutes. Pour the milk in slowly, whisking constantly, so the liquid is absorbed evenly.


Grandma Dodie's Egg Custard

by Misty Cueni

Makes 6 servings

2 cups Snowville Creamery Whole Milk or Half & Half
2 whole eggs
2 egg yolks
1/3 cup white sugar
1 teaspoon vanilla
Nutmeg

Preheat your oven to 325 degrees. 
Simmer the milk or half & half on the stovetop.
While the milk simmers, whisk the eggs, sugar, and vanilla in a bowl.
Slowly temper the hot milk into the egg mixture. Strain if needed.
Place 6 ramekins into a baking dish and fill with the custard. Sprinkle lightly with nutmeg.
Fill the baking dish halfway with hot water to create a water bath.
Bake for 30-35 minutes. The custards will still be jiggly. Remove from oven.
Let them cool in the water bath for a couple of hours before serving or refrigerating.