Hi, I'm Macy Fisher the Mifflin County Dairy Princess and this is my last column.
This will be the last time that you will be hearing from me since I gave up my crown. Don't worry though; I'm sure you will enjoy the new princess. She is a nice, young lady who I am sure will have many interesting stories to tell you. The new princess will be Amanda, my sister!
I don't know what I will do now that I have given up my crown. I will have nothing to do anymore it seems. I am graduated from high school, I'm not the FFA president anymore and I'm not the dairy princess; I will have so much free time. Not really, but I wish I would. Instead, I will be getting ready for the next stage in my life. I will be headed off to college come fall. I will be attending Penn State Altoona to major in agriculture education/extension. After two years at Altoona, I will then transfer to main campus to finish out my last two years. I will also have to student teach somewhere in the state, and then I will be shoved out into the real working world.
I hope that I can come back to this area to teach; maybe here in Mifflin County at the vo-tech center or at one of the schools in Huntingdon County. Plus, I will never truly get away from the farm and I wouldn't want to. I will still work here on the family farm when I have the chance. Since farming is a true family job I could not let my family hanging with all of the work. I love being part of the 97 percent of the people who get to say that they own and work on a family farm.
I have had a great time being dairy princess and if I could start my year over, I would not change a single thing about it. I have enjoyed this past year going around the county and getting to know everyone, and I hope that I have taught you all at least one thing. I will miss being dairy princess and will miss all of you, but I'm sure you will enjoy having a new princess.
I thought that for my last column I would pick some of my favorite recipes for warm weather. June is National Dairy Month and a warm month as well, so I figured that these recipes would be perfect for the June issue. These are packed full of dairy goodness and nine essential nutrients, but still taste light by having tons of fruit added in. I'm sure that my favorites will become some of your favorites, too.
I hope that everyone has a great month of June and I would just like to give a big thank you to everyone for such a great year and for reading my articles.
I hope that all of my faithful readers give the new princess a chance and will love her articles just as much as you have all told that you love mine. This has truly been one of the best years of my life and I have you all to thank for it!
For the last time, this is Macy Fisher the Mifflin County Dairy Princess saying goodbye and thank you for a great year!
Cheese-Swirl
Chocolate Cake
1 package (8-oz.) cream cheese, softened
4 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1 package devil's food cake mix
1 1/4 cups water
1/2 cup vegetable oil
1 package frozen sweetened sliced strawberries, thawed
In a small mixing bowl, combine cream cheese, 1 egg, sugar and vanilla; mix well. Set aside. In a large mixing bowl, combine the cake mix, water oil and remaining eggs. Beat on low speed until moistened; beat on high for 2 minutes. Pour half of the batter into a greased 13x9x2-inch baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean (cake may crack). Cool on wire rack. Meanwhile, process strawberries in a blender or food processor until smooth. Server over cake.
Mint Chocolate Chip Pie
2 cups heavy whipping cream
2 tablespoons confectioner's sugar
2 cups cold milk
1 1/2 teaspoon peppermint extract
5 to 6 drops green food coloring
2 packages instant vanilla pudding mix
1 cup mini chocolate chips
1 pastry shell, baked
In a small mixing bowl, beat cream and sugar until soft peaks form. In a large mixing bowl, combine the milk, extract and food coloring. Add pudding mixes; beat on low speed for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. Pour into pastry shell. Refrigerate for 3 hours or until set.
Brownie Swirl
Cheesecake
1 package brownie mix
2 packages (8-oz. each)
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips, melted
Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-inch springform pan. Bake at 350 degrees for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. Meanwhile, in a mixing bowl, combine the cream cheese, sugar and vanilla; mix well. Add eggs, one at a time, beating after each addition. Pour over the brownie crust. Top with the melted chocolate; cut through the batter with a knife to swirl the chocolate. Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Run a knife around the edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours.
Serve cold.
