Bring in Spring with
The Dairy Princess

by Stacy Brink, Tioga County Dairy Princess

Hello, this is Stacy Brink, the Tioga County Dairy Princess here to talk not only about spring, but also about the Tioga County Dairy Princess Program.

As Dairy Princess, I not only help to bring in spring, I also helped with fall and winter. Throughout my reign I have celebrated new seasons by promoting the dairy industry and Tioga County's hard-working dairy farmers. Each new season in Tioga County brings the Dairy Princess Program many wonderful new recipes and other information to share with dairy consumers. And I do my best during each season to promote dairy products by visiting schools, grocery stores, and serving up milk punch at various Tioga County meetings.

This spring I will visit the fourth grade classes at Apalachin Elementary during the month of April, and in May I will be at Tops in Owego talking to customers about the dairy products that they are purchasing.

Spring also brings Easter, and many families will be buying dairy products to go into the meals that they will prepare on that day. So let me show you some ideas on how to use those dairy products to make a wonderful Easter brunch that can be great for family and friends, yet easy on the host.

According to entertaining mavens, Julee Rosso & Sheila Lukins in their book, The New Basics Cookbook, "late morning brunches make any weekend celebratory." For more than four diners, they suggest a main course that can be prepared at least partially in advance.

For a fuss-free brunch with a festive touch, the American Dairy Association offers a few additional suggestions:

Plan a "do-able" menu, choose one elaborate component and make the rest simple.

For a crowd, serve food buffet-style so guests can help themselves.

Add a fancy touch to the table with plates of butter and cream cheese piped into interesting shapes. (Pipe softened butter or cream cheese from a pastry bag with a large decorating tip.)

If the occasion is spur-of-the-moment, let guests choose from an assortment of bakery breads and muffins. Also offer a variety of yogurts with toppings like granola, berries, and chopped nuts.

A basket of assorted breads and pastries will become extra special with the addition of a flavored butter.

Offer an exotic coffee to end the meal. Set out thermal carafes of coffee, and treat guests to hot milk, lightly whipped cream, and liqueurs.

Here are some recipes that will be a surefire hit this Easter.

OVEN BAKED NUTMEG PRALINE FRENCH TOAST Yield: 4 servings

8 slices Italian bread, cut about 3/4-inch thick

4 eggs

1 cup milk or half-and-half

2 tablespoons granulated sugar

2 tablespoons orange-flavored liqueur or orange juice

1/2 teaspoon each: vanilla and nutmeg

1/4 teaspoon salt

1/3 cup butter

1/2 cup chopped pecans

1/4 cup firmly packed light brown sugar

1 tablespoon butter, melted

Place bread in single layer in a 13x9x2-inch baking dish. Whisk together eggs, milk, sugar, liqueur, vanilla, nutmeg, and salt. Pour over bread, turning once, to coat evenly. Refrigerate, covered, several hours or overnight. Preheat oven to 400oF. Place 1/3 cup butter in 15xl0-inch jelly roll pan; place in oven to melt butter. Remove from oven; tilt pan to coat evenly with butter. Arrange bread in single layer in prepared pan. Bake, uncovered, about 25 minutes or until firm and golden brown. Meanwhile, combine pecans, brown sugar and 1 tablespoon butter in a small bowl. Sprinkle over baked French toast. Broil, about 5 inches from heat, watching carefully, about 1 minute or until topping begins to bubble.

Variation: Omit praline topping (made with pecans, brown sugar and the 1 tablespoon melted butter). Bake French toast as directed, but carefully turn bread halfway through baking time. Do not broil.

Note: Other toppings include softened cream cheese combined with maple syrup, sweetened whipped cream, or butter with fruit preserves.



THREE-CHEESE VEGETABLE BRUNCH BAKE

Yield: 10servings

1/2 pound fresh trimmed asparagus

1/2 cut chopped red bell pepper

2 tablespoons butter

7 cups 1-inch Vienna or French bread cubes

1 cup (4 ounces) each: shredded Swiss and

Monterey Jack cheese

5 eggs, beaten

2 1/2 cups milk

1/4 cup sliced green onion

1 tablespoon Dijon-style mustard

1/4 teaspoon freshly ground pepper

2/3 cup sour cream

1/4 cup freshly grated Parmesan cheese

Cut asparagus into 1-inch pieces. Saute with red bell pepper in butter in medium skillet over medium heat about 2 minutes, or just until crisp-tender; reserve. Lightly butter 13x9x2-inch baking dish. Place bread in dish; top with asparagus mixture. Sprinkle with Swiss and Monterey Jack. Combine eggs, milk, onion, mustard, and ground pepper. Carefully pour over cheese. Cover dish with foil. Refrigerate overnight or up to 24 hours. Preheat oven to 325oF. Bake, covered, 50 to 60 minutes or just until set. Spread sour cream over top and sprinkle with Parmesan. Bake, uncovered, about 10 minutes or until crusty and lightly browned.