This is my contribution to Weekend Cooking, a meme hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
In April we made the annual "big trek north" for 10 days and on our way home we stopped in Gray Court, South Carolina to visit our friends who had recently moved there from Florida. They had just heard about The Happy Cow Creamery from one of their neighbors so we decided to go for a visit.
Dinner time makes for some really happy cows!
One thing that impressed us was that the dairy does not add any artificial vitamins, the cows are not given any hormones nor is the milk homogenized. The milk was delicious! It's obvious that not adding all those extras makes such a difference in the taste. After tasting a buttermilk sample, we came to the conclusion that that is an acquired taste. My friend, Phyllis, was brought up on it and she loved it. Her hubby, Ken, TBG and I grimaced as we drank the sample.
It may be good for cooking but not straight out of the glass for this old Yankee!
Their little store had much more than milk; cheeses, cream, two pound rolls of butter, and a host of other goodies graced the shelves. I did pick up a bottle of apple cinnamon barbecue sauce and a bottle of Braswell's Select Praline Flavoring Mix. I thought the barbecue sauce would be great on pork but I have no clue what I'm going to do with the praline sauce. There are a few recipes (see below) on the tag that sound interesting. If anyone has any suggestions for other uses, please let me know.
Praline Harvest Crisp
Heat oven to 325 degrees. Cover bottom of prepared 8x8" baking pan with 24 crushed vanilla wafers. Cover crust with two peeled, diced apples and 4 c assorted fresh or frozen berries.
Combine 1/2 c. Praline mix 2 tbsp lemon juice 1/2 c. granulated sugar and drizzle over fruit and cookie crumbs.
Melt 1 stick of butter and combine with 1/2 c oatmeal flakes, 1 c. flour, 1 c. brown sugar and 1/4 tsp ground nutmeg until mix is crumbly. Evenly spread mix on top of the crisp. Bake for 50-60 minutes until browned and serve with Praline whipped cream or vanilla ice cream.
Doesn't that sound good? Sorry, I didn't bake it to test it but it sounds more like a fall or winter dessert. This is not the time of year in Florida to be having the oven on just for a dessert.
There's also a recipe for truffles and one for praline cheesecake which I may try at another time. You'll probably see that in another Weekend cooking post.
For some interesting history of the Happy Cow Creamery and other sites in SC where you can find their products, please visit their website.