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Breakfast

French Vanilla Coffee Creamer from The Hartzler Kitchen

A great treat for your coffee cup!

Ingredients:

1 (14 oz) can sweetened condensed milk

1 1/2 c. Hartzler's skim milk

1 T. vanilla

Directions:

Mix all ingredients in a glass container. It is best stored in a glass mason jar. Remember to shake before pouring as the condensed milk will settle to the bottom. This will keep for two weeks in the refrigerator. Great because it has no ingredients in that you cannot pronounce!

French Toast Casserole from The Hartzler Kitchen

Ingredients:

Plan ahead...start the night before

1 loaf (10 oz) French bread, cut into 1-inch cubes - (10 cups)

8 eggs

3 c. Hartzler’s Whole Milk

4 tsp. sugar

1 tsp. vanilla extract

3/4 tsp. salt, optional

Topping:

2 T. Hartzler’s Roll Butter (salted), cubed

3 T. sugar

2 tsp. ground cinnamon

Directions:

Place bread cubes in a greased 9 x 13 baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup. Enjoy!

Morning Milkshake from Michael

Ingredients:

1 c. Hartzler milk

1 T. honey

1 T. peanut butter

1 frozen banana

1/4 tsp. cinnamon

Directions:

Combine all ingredients in a blender and blend until smooth. If you do not have a frozen banana substitute a fresh banana and add a handful of ice cubes.

Side Dishes

Zucchini Casserole from Pam

Ingredients:

2 lbs chopped zucchini

1/4 c. chopped onion

1 (10 oz) can of Cream of Chicken Soup

1 c. sour cream

1 c, shredded carrots

1 (8 oz.) package of Pepperidge Farm herb stuffing mix

1/2 c. Hartzler melted butter

Directions:

Add squash and onion to a quart of salted boiling water. Boil for 5 minutes. Strain and set aside. In a large mixing bowl combine soup and sour cream. Add carrots. Fold in squash and onions. In a large pan melt butter. Add stuffing mix. Stir until combined. Spread 1/2 of stuffing in a 12 inch baking dish. Spread vegetable mix over stuffing. Spread remaining stuffing over top. Bake at 350 for 25 to 30 minutes. Serves 6 to 8.

Sweet Potato Casserole from Bill

Ingredients:

3 c. sweet potatoes (about 4 good size ones)

1/2 c. sugar

1/2 c. Hartzler butter

2 eggs, beaten

1 tsp. vanilla

1.3 c. Hartzler milk

Topping:

1/3 c. Hartzler butter

1 c. light brown sugar

1/2 c. flour

1 c. chopped pecans

Directions:

Boil and mash potatoes, mix in sugar, butter, eggs, vanilla, and milk. Put in 13 x 9-inch baking dish. Topping: Melt butter and mix in remaining ingredients. Sprinkle on top of potato mixture. Bake at 350 for 25 minutes. Serves 10 to 12.

Pina Colada Fruit Dip from Beverly

Ingredients:

1-(8 oz.) can crushed pineapple, un-drained

1-(3 1/2 oz) package instant coconut pudding mix

3/4 c. Hartzler milk

1/2 c. sour cream

Directions:

Put everything in blender. Blend for 15 seconds. Stir, blend again for 15 seconds. Refrigerate overnight. Serve with large cut-up pieces of fruit.

Breads

Almond Croissant French Toast from Johna

Ingredients:

7 lg. eggs

2 1/2 c. Hartzler's milk

2 1/2 T. sugar

1 tsp. vanilla extract

6 T. Hartzler's unsalted Butter

1/2 c. sliced almonds

1/2 tsp. lemon zest

1/2 tsp. almond extract

8 med. croissants

Maple Syrup

Powdered Sugar

Directions:

Preheat over to 325. Use 9 x 13-inch dish with cooking spray. In large bowl beat eggs then whisk in milk, sugar and vanilla, set aside. In small saucepan melt butter, add almonds, lemon zest and almond extract. Cut croissant in half horizontally. Place 8 halves cut side up in dish, drizzle 1 heaping teaspoon of almond mixture on each croissant, place remaining 8 croissants cut side down to form second layer (tops should not line up perfect), pour egg mixture on top of croissants. Drizzle remaining almond mixture on top. Bake 35 minutes, serve with maple syrup and powdered sugar.

Lemon Blueberry Bread from Linda

Ingredients:

1/3 c. Hartzler melted butter

1 c. white sugar

3 T. lemon juice

2 eggs

1 1/2 c. flour

1 tsp. baking powder

1 tsp. salt

1/2 c. Hartzler milk

2 T. grated lemon zest

1/2 c. chopped walnuts

1 c. fresh or frozen blueberries

For Glaze Topping:

2 T. lemon juice

1/2 c. white sugar

Directions:

Preheat over to 350. Lightly grease 8 x 4-inch loaf pan. In mixing bowl beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir in egg mixture alternately with milk. Fold in peel, nuts and berries. Pour batter into prepared pan. Bake in preheated over 60 to 70 minutes. Let bread cool. Meanwhile, mix 2 tablespoons lemon juice and 1/4 cup sugar in small bowl. Remove bread from pan and drizzle with glaze. Cool on wire rack.

Desserts

Hartzler's Chocolate Milk Pudding from The Hartzler Kitchen

Ingredients

5 c. Hartzler's Chocolate Milk

1/2 c. Cornstarch

1/2 c. Sugar

1 tsp. Vanilla

1/8 tsp. salt.

Directions

 Heat 4 cups of Hartzler's Chocolate Milk. Add 1 cup cool milk, cornstarch, and sugar mixing thoroughly and constantly stirring. Stir in vanilla and salt. Put in serving dish and let cool.

Chunky Apple Cake from Beverly

Ingredients

3 c. chopped apples

1/2 c. mild molasses

1 egg

1/2 c. sugar

1/4 c. canola

1/4 c. apple juice

1/2 c. Hartzler skim milk

2 c. unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 c. raisins (optional)

1/2 c. walnuts (optional)

Directions:

Preheat over to 350. Coat 9-inch cake pan with canola spray. Combine apples and molasses in medium saucepan and bring to a boil, cook 4 minutes on medium heat covered. Cool slightly. Add all remaining ingredients and mix well right in the saucepan. Pour into prepared cake pan. Bake until golden brown 22 to 28 minutes.

Holiday Pound Cake from The Hartzler Kitchen 

Hartzler's Eggnog (coming in November!)

Ingredients

One Betty Crocker Yellow Cake Mix

(Butter Recipe)

1 ½ c. Hartzler's Egg Nog

4 oz. softened Hartzler Butter

3 Eggs

Directions

Preheat oven to 350.  Place all ingredients in a large bowl and mix together on medium speed for 3-4 minutes.  Prepare Bunt pan with cooking spray.  Spoon batter into prepared bunt pan and bake for 40-44 minutes.  Invert cake when done on your favorite Holiday plate.  Sift powdered sugar over cake to decorate.

"..The Cream Rises to the top"