June is National Dairy Month and I am delighted to be participating in a very special Sunday Supper event sponsored by Florida Dairy Farmers. We drink a lot of Florida milk in the Hungry Goddess household and love our dairy on a daily basis!
For generations, Florida’s more than 130 dairy farming families have remained true to their values and committed to producing a fresh supply of wholesome, quality milk. These hardworking men and women are caretakers of their cows, stewards of the land, and leaders in their communities. These dairy farms are primarily owned and operated by second and third generation farmers. Florida dairy farmers recycle about 170,000 tons of byproducts such as citrus pulp, brewers’ grain, and whole cottonseed that are consumed by the cows instead of ending up in landfills. Meet the Florida Dairy Farmers
Most of the dairy cows living in Florida are Holsteins (the black and white cows). I will admit to a slight adoration of cows. Maybe it’s because I grew up visiting farms owned by family and friends when I was young, but there is something at once nostalgic and earthy that draws me to the fences along pastures to see the cows.
I live in South Florida so I have to get out of the area a bit to check out the cows. Lafayette and Okeechobee are Florida’s leading dairy counties. Florida dairy herds range in size from 150 cows to 5000 cows. Each Florida dairy cow produces about 6-8 gallons of milk each day and is milked two to three times per day. From approximately 123,000 dairy cows in Florida, about 2.34 billions pounds of milk a year is produced. That is a “B” for billions and a lot of milk! This total represents 277 million gallons of Florida-produced milk in the grocery store. On the Florida Dairy Farm
As I said, we drink a lot of Florida milk in the Hungry Goddess house and my Dad still drinks a glass of milk every evening with his supper. Milk contains 9 essential nutrients and vitamins: protein, vitamins A, D, and B12, calcium, potassium, phosphorous, riboflavin, niacin, zinc, and magnesium. Drink three cups of milk a day to get your recommended daily allowance for dairy! Florida Milk in the Kitchen
Connect with Florida Dairy Farmers on their website and via social media to celebrate #JuneDairyMonth.
You can keep up with all the dairy goodness by following and contributing to the hashtag #JuneDairyMonth across social media for the whole month of June and, of course, stay tuned to the hashtag #SundaySupper for all the great Florida Dairy recipes from the Sunday Supper Tastemakers!
The memories of my Grandmother’s kitchen are some of the strongest from my childhood. It seems like she was always in the kitchen and the table was the place for not only meals, but homework, cups of coffee, snacks, art projects, and reading by the window. A glass of milk and a piece of whatever she had just taken out of the oven was always a treat and certain pies and cakes transport me right back to her kitchen.
The recipe for the Hot Milk Sponge Cake is my Grandmother’s recipe and the first thing that popped into my head when thinking about something delicious for Florida Dairy Farmers. It’s an easy recipe and I say this with confidence because although I come from a long line of bakers, including my Mom and Grandmother, the baking gene seems to have skipped me. The Hot Milk Sponge Cake came out just as I remembered sitting in my Grandmother’s kitchen and sneaking a still warm piece before supper. It was made even more special with my son manning the mixer and he and my Mom helping me in the kitchen. It’s quite possible that he DID get the baking gene!
I could not resist adding blueberries to the cake, because I have been completely obsessing over blueberries lately. This cake is perfect for a special occasion, a potluck dinner, family gathering, or just because you need an extra special delivery system for blueberries. The homemade whipped cream as a layer and frosting keeps it light and complements the berries.
You can opt for blueberries on the top of the cake, as well as a blueberry compote/sauce to adorn each slice. Why not? It’s summer and a slice of warm cake, fruit, and a cool glass of milk is the perfect way to spend an afternoon.
Make sure you browse the amazing Florida Dairy recipes from the Sunday Supper Tastemakers below and join us for the twitter party at 7pm eastern on June 5. Bring your favorite dairy recipes and questions for a fun evening!
A BIG THANK YOU to Renee from Renee’s Kitchen Adventures who is the host for this Sunday Supper event and has bunches of great recipes on her site!
Ingredients & Directions for cake:
- 4 eggs
- 2 cups sugar
- 2 cups sifted flour
- 1 cup of hot milk
- ½ cup melted butter
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon of vanilla
- 1 8 oz pack of fresh blueberries for garnishing the top
- 1 tablespoon of lemon zest for garnish
Beat the eggs and sugar. Add sifted flour and baking powder to mixture, then add milk and butter. Add salt and vanilla. Beat until mixed. Grease and flour the pans. Bake at 350 degrees for 30 minutes. Used two standard round cake pans so that you can add a layer of whipped cream in the middle. Cool the cakes completely before frosting. Frost the top with whipped cream as well and add fresh blueberries. Optional – add some lemon zest sprinkled across the top. Make the blueberry compote/sauce to serve with each slice.
- 2 cups of fresh blueberries
- ½ cup water
- 1/2 cup of sugar
- 1 ½ tablespoons of corn starch (add a touch of water and whisk to remove lumps)
- 1 ½ tablespoon lemon juice
Boil water and sugar for approximately 5 minutes. Stir in blueberries and simmer for approximately 2 minutes until blueberries start to burst. I like more whole blueberries but you can simmer for an extra minute or two to make it more like a “sauce”.
Homemade Whipped Cream for layer and the top:
- 2 cups of heavy whipping cream
- 4 tablespoons powdered sugar
You can whisk the cream and sugar with a balloon whisk or I like to use an electric stick or hand held mixer. Put the bowl, whisk, and/or beaters in the freezer for about 15 minutes to make them cool before beating. Make sure the cream is cold as well. Beat until the volume increases and peaks appear. Do not overbeat or it will become buttery. Since the cake is sweet, I usually opt for less sugar in the whipped cream.Use your palate as a guide.
Milk in the Morning:
- Blueberry Coconut Muffins by Take a Bite Out of Boca
- Lighter Breakfast Quiche by The Healthy Fit Foodie
- Spinach Artichoke Strata by Helpful Homemade
- Strawberry and Cream Breakfast Smoothie Bowls by Family Foodie
- Strawberry Orange Banana Sunrise Crepes by The Gold Lining Girl
Milk during the Day:
- Fettuccine Alfredo by Recipes Food and Cooking
- Hamburger Gravy by My World Simplified
- Homemade Mozzarella by An Appealing Plan
- Langostino Mac and Cheese with Crispy Bacon and Chives by Pook’s Pantry
- Margherita Penne Pasta by Life Tastes Good
- Simple Polenta Recipe by Healing Tomato
- Summer Corn Soup by Casa de Crews
- Sweet Onion Tart by Flour On My Face
Milk in Desserts:
- Boozy Hazelnut Frozen Hot Chocolate by GO Epicurista
- Cannoli Cupcakes with Chocolate Pistachio Crunch by The Crumby Cupcake
- Chocolate Eclairs by Love and Confections
- Hot Milk Sponge Cake with Blueberries by The Hungry Goddess
- Mini Bread Puddings with Whiskey Caramel Sauce by Dessert Geek
- Nutty Cookies & Cream Ice Cream by Family Around The Table
- Strawberry Milkshake by Desserts Required
- Southern Buttermilk Pie by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
***This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.