OCTOBER 2014 RECIPES

OCTOBER 2014 RECIPES TM

Cinnamon-Almond Hot Chocolate Cinnamon and almond blend perfectly with chocolate in this soothing beverage. Serves: 6 Servings Total Time: 20 Minutes Uses LACTAID Fat Free Milk 3 ounces semisweet chocolate, chopped 1 cinnamon stick (6 inches) 4 cups LACTAID Fat Free Milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 In a medium saucepan combine the chocolate, stick cinnamon, and LACTAID Fat Free Milk. Cook and whisk over medium heat until chocolate melts and mixture is heated through. 2 Remove saucepan from heat. Remove and discard cinnamon stick. Stir vanilla and almond extract into milk mixture. If desired, vigorously whisk mixture or blend with an immersion blender until frothy. Serving Size: 2/3 cup Amount Per Serving: Calories: 130, Calories from Fat: 35, Total Fat: 4g, Saturated Fat: 2.5g, Cholesterol: < 5mg, Sodium: 85mg, Total Carbs: 18g, Dietary Fiber: 0g, Sugars: 16g, Protein: 7g, Calcium: 210mg THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 2

Chocolate Banana Shake Treat yourself to some chocolately goodness that is an excellent source of potassium and lactose free. Serves: 2 Servings Prep Time: 5 Minutes Uses LACTAID Reduced Fat 2% Milk 1 1/4 cup LACTAID Reduced Fat 2% Milk 2 small bananas, frozen 3-4 ice cubes 1 tablespoon natural cocoa powder 1 teaspoon vanilla extract 2 teaspoons honey 1 Place ingredients in blender, and blend on high until smooth, about 30-60 seconds. Pour into two glasses and serve. 2 Variation: Add 1 tablespoon peanut or almond butter. Serving Size: About 3/4 cup (6 fl oz) Amount Per Serving: Calories: 210, Calories from Fat: 35, Total Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 95mg, Total Carbs: 40g, Dietary Fiber: 3g, Sugars: 26g, Protein: 8g, Calcium: 224mg THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 3

Butterscotch Meringue Pie For the best flavor, toast the pecans before adding to the pastry. Serves: 8 Servings Prep Time: 1 Hour Cook Time: 30 Minutes Total Time: 5 Hours 30 Minutes Uses LACTAID Reduced Fat 2% Milk Pecan Pastry Shell: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening Butterscotch Filling: 3/4 cup packed brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups LACTAID Reduced Fat Milk Meringue: 3 egg whites 1/4 teaspoon cream of tartar 1/4 cup very finely chopped toasted pecans 4 tablespoons cold water, or as needed 3 beaten egg yolks 2 tablespoons butter, sliced 2 teaspoons vanilla extract 1/3 cup granulated sugar 1 Let egg whites stand at room temperature for 30 minutes. Preheat oven to 450 F. 2 Pecan Pastry Shell: Combine flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Stir in toasted pecans. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all of flour mixture is moistened. Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease dough into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line with a double thickness of foil. Bake in a 450 F oven for 8 minutes. Remove foil. Bake 7 to 10 minutes more or until lightly golden; set aside. Reduce oven temperature to 350 F. See next page for additional preparation steps. THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 4

Butterscotch Meringue Pie 3 Butterscotch Filling: In a medium saucepan combine the brown sugar, cornstarch, and salt. Stir in LACTAID Reduced Fat Milk. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Keep warm. 4 Meringue: In a large mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight). 5 Spoon hot filling into pastry shell. Immediately spread meringue evenly over hot filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 F oven for 15 minutes. Cool on a wire rack 1 hour. Chill at least 3 hours or up to 6 hours before serving. Serving Size: 1 slice (1/8th of pie) Amount Per Serving: Calories 360, Calories from Fat 140, Total Fat 16g, Saturated Fat 7g, Cholesterol 100mg, Sodium 230mg, Total Carbohydrate 49g, Dietary Fiber < 1g, Sugars 31g, Protein 7g, Calcium 107mg THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 5

Caramel Tart A homemade tart shell is filled with thick, creamy caramel. Serves: 8 Servings Prep Time: 45 Minutes Cook Time: 30 Minutes Total Time: 4 Hours 15 Minutes Uses LACTAID Lowfat Fat 1% Milk Tart Shell: 1/2 cup butter, softened 1 tablespoon sugar 1 egg yolk 1/2 lemon, zested 1 cup flour Caramel Filling: 1/4 cup sugar 2 cups LACTAID Lowfat Milk 2 teaspoons cornstarch 1/2 cup sugar 6 egg yolks 1 Tart Shell: Preheat oven to 350 F. Spray a 9 inch tart pan with cooking spray. Set aside. 2 Cream butter and sugar together until light in color using an electric mixer or food processor. Add egg yolk and lemon zest mixing until well blended. Add flour and mix just until dough begins to form. Stop mixer, remove dough and shape into a disc. Cover with plastic wrap and refrigerate 25-30 minutes. 3 Roll dough out into a circle on a floured work surface. Gently wrap dough around rolling pin and transfer to tart pan. Press dough evenly into tart pan. Bake in preheated oven for 15-20 minutes or until golden brown. Remove from oven and cool 20 minutes before filling with caramel. See next page for additional preparation steps. THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 6

Caramel Tart 4 Caramel Filling: Cook 1/4 cup sugar in a small sauce pan over medium heat until it begins to turn golden brown (caramelizes). Remove from heat. Slowly add LACTAID Low Fat Milk. Return to low heat and stir until the sugar has melted into the milk, about 5-8 minutes. Set aside. 5 Mix cornstarch and 1/2 cup sugar together. Add egg yolks. Mix until very well blended. While whisking, slowly pour half of the warm milk into the cornstarch mixture. Mix well using a wire whisk and then return to sauce pan. Cook caramel filling over medium low heat while stirring constantly until the mixture thickens, about 6-8 minutes. 6 Pour caramel into pie crust. Chill in refrigerator 2-3 hours before serving. Serving Size: 1/8th of tart Amount Per Serving: Calories 280, Calories from Fat 140, Total Fat 16g, Saturated Fat 9g, Cholesterol 220mg, Sodium 120mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 18g, Protein 6g, Calcium 99mg THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 7

Peach-Praline Cobbler A homemade southern comfort dish with brown sugar, melted butter and sweet, fresh peaches baked to golden perfection. Serves: 16 Servings Prep Time: 25 Minutes Cook Time: 25 Minutes Total Time: 50 Minutes Uses LACTAID Fat Free Milk 8 cups sliced, peeled fresh or frozen peaches 3/4 cup packed brown sugar 1/4 cup butter, melted 1 1/2 cups chopped pecans 1 cup granulated sugar 1 cup water 2 tablespoons cornstarch 1 teaspoon ground cinnamon 3/4 cup LACTAID Fat Free Milk 2 teaspoons lemon juice 2 1/4 cups all-purpose flour 2 teaspoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup shortening 1 Preheat oven to 400 F. 2 Thaw frozen peach slices, if using; do not drain. For pecan filling, stir together brown sugar and melted butter. Add pecans; toss to mix. Set aside. 3 In a Dutch oven combine peaches, 1 cup granulated sugar, water, cornstarch, and cinnamon. Cook and stir until mixture is thickened and bubbly. Keep warm. 4 Combine LACTAID Fat Free Milk and lemon juice; set aside. For dough, in a large bowl stir together flour, 2 teaspoons granulated sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk mixture. Stir just until dough clings together. Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll dough into a 12x8-inch rectangle; spread with pecan filling. Roll up from one of the long sides. Cut into 16 slices. See next page for additional preparation steps. THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 8

Peach-Praline Cobbler 5 Transfer hot peach mixture to a 3-quart rectangular baking dish. Place dough slices, cut side down, on top of the hot peach mixture. Bake in preheated oven for about 25 minutes or until topping is golden. Serve warm with additional milk, if desired. Serving Size: 1 Piece (1/16th of cobbler) Amount Per Serving: Calories 330, Calories from Fat 140, Total Fat 16g, Saturated Fat 5g, Cholesterol 15mg, Sodium 190mg, Total Carbohydrate 45g, Dietary Fiber 2g, Sugars 30g, Protein 4g, Calcium 60mg THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 9

Double-Coconut Cream Pie Coconut fans will adore this exquisite pie with a filling that features both cream of coconut and flaked coconut. Serves: 8 Servings Prep Time: 50 Minutes Cook Time: 30 Minutes Total Time: 5 Hours 5 Minutes Uses LACTAID Reduced Fat 2% Milk Pastry Shell: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 tablespoons cold water, or as needed Coconut Cream Filling: 1/4 cup cornstarch 1/4 teaspoon salt 2 cups LACTAID Reduced Fat Milk Meringue: 3 egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar 3/4 cup cream of coconut 3 beaten egg yolks 2 tablespoons butter 1 cup flaked coconut 2 teaspoons vanilla extract 1/3 cup sugar 2 tablespoons flaked coconut 1 Pastry Shell: Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all of flour mixture is moistened (4 to 5 tablespoons water). Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease dough into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line with a double thickness of foil. 2 Bake in a 450 F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside. See next page for additional preparation steps. THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 10

Double-Coconut Cream Pie 3 Let egg whites stand at room temperature for 30 minutes. 4 Coconut Cream Filling: In a medium saucepan combine cornstarch and salt; stir in 1/4 cup of the LACTAID Reduced Fat Milk until smooth. Stir in remaining LACTAID Reduced Fat Milk and the cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in the 1 cup coconut and the 2 teaspoons vanilla. Keep warm. 5 Meringue: In a large mixing bowl combine egg whites, the 1/2 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed 4 minutes more or until mixture forms stiff peaks and sugar dissolves. 6 Spoon hot filling into pastry shell. Immediately spread meringue evenly over hot filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in a 350 F oven for 15 minutes. Cool on a wire rack 1 hour. Chill at least 3 hours or up to 6 hours before serving. Serving Size: 1 Slice (1/8th of pie) Amount Per Serving: Calories 370, Calories from Fat 220, Total Fat 24g, Saturated Fat 16g, Cholesterol 100mg, Sodium 220mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 10g, Protein 7g, Calcium 89mg THE DAIRY SCOOP TM Newsletter OCTOBER 2014 RECIPES 11