Hi, I'm Macy Fisher the Mifflin County Dairy Princess.
This week I didn't have any promotions, but I did have a lot of work, however. All week Amanda, Megan, and I were preparing for the West Central District Dairy Show.
The show was on Saturday at the Grange Fairgrounds. We had to be checked in at the fairgrounds by 7 o'clock Friday evening and we showed at 9 on Saturday. Before that show starts there is a lot of work that needs to be done. You first start the morning off by getting up before 5 o'clock to bathe cows. You have to bathe them so early so that they will dry before the show.
We took six cattle to the show. We all placed very well. Megan and I both received a second place ribbon. Amanda was first with her Red and White, Ami and received Grand Champion and Reserve Grand Champion with her Ayrshires. If you receive a blue ribbon at the district show, you qualify to show at the state show in September. Amanda qualified with all three of her cows. When we left the fairgrounds on Saturday, we were all proud of how we did that day. Showing cattle can be a very stressful and tiring but it's still fun. It takes long nights, early mornings, and a lot of work to show cows. It takes a lot of energy drinks and coffee to keep exhibitors going. I don't like coffee, however, so I stick to chocolate milk to keep energized. Chocolate milk is a natural energizing drink that doesn't contain a lot of sugar or any caffeine.
Even though I don't like coffee, I do love coffee cake. I love the cinnamon taste of the cake and the sweet icing on top.
I hope you all can enjoy these coffee cake recipes that also have some unique dairy ingredients in them.
Rippled Coffee Cake
1 package yellow cake mix
1 cup (8 ounces) sour cream
4 eggs
2/3 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
Icing
2 cups confectioner's sugar
1/4 cup milk
2 teaspoon vanilla extract
In a mixing bowl, combine cake mix, sour cream, eggs, and oil; beat well. Spread half of the batter into a greased 13-inch-by-9-inch-by-2-inch baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Combine icing ingredients and drizzle over warm cake. Yield: 16-20 servings.
Apple Custard
Coffee Cake
2 cups biscuit/ baking mix
1 cup sugar, divided
3/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
2 medium tart apples, peeled and chopped
1 teaspoon ground cinnamon, divided
3 eggs
1 cup heavy whipping cream
In a bowl, combine biscuit mix, 1/4 cup sugar, milk, and vanilla; mix well. Stir in pecans. Pour into a greased 9-inch square baking dish.
Toss apples with 1/4 cup sugar and 1/2 teaspoon cinnamon.
Sprinkle over batter.
In a bowl, combine eggs, cream and remaining cinnamon.
Bake, uncovered, and at 350 for 40-45 minutes or until a knife inserted near the center comes out clean.
Serve warm. Refrigerate leftovers.
Yield: 9 servings.
