Recipes Made from Kappers Big Red Barn Milk Blueberry Orange Muffins Course Desserts & Sweets Prep. Time 15 mins Cooking Time 20 - 30 mins Servings 12 muffins 1-1/4 cups (300 mL) Milk (approx.) Grated zest and juice of 1 orange 1-1/2 cups (375 mL) each, all-purpose and whole wheat flour  2 tsp (10 mL) baking powder  1 tsp (5 mL) ground ginger or cinnamon  1/2 tsp (2 mL) each, baking soda and salt  2/3 cup (150 mL) packed brown sugar  1 egg 1/4 cup (50 mL) butter, melted  2 cups (500 mL) frozen or fresh blueberries instructions Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners. In a 2-cup (500 mL) liquid measuring cup, combine Milk, orange zest and enough juice to measure 1-1/2 cups (375 mL) (add more Milk if necessary). In a large bowl, combine all-purpose and whole wheat flours, baking powder, ginger, baking soda and salt. In another bowl, whisk together Milk mixture, sugar, egg and butter. Stir blueberries into dry ingredients just until coated. Pour Milk mixture over dry ingredients and stir just until moistened. Spoon into prepared muffin pan. Bake for 20 to 30 min (see Cooking Tip below) or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely. ---------------------------------------------------------------------------------------- Apple Cinnamon Pancakes Course Main Dishes Prep. Time 10 mins Cooking Time 20 mins Servings 6 1-1/2 cups (375 mL) all-purpose flour  1-1/2 cups (375 mL) whole wheat flour  1 tbsp (15 mL) baking powder 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) salt 3 eggs 2-1/2 cups (625 mL) Milk 1/4 cup (50 mL) butter, melted 2 tbsp (30 mL) pure maple syrup or packed brown sugar 1-1/2 cups (375 mL) shredded apple (about 2 large) 2 tbsp (30 mL) butter for cooking (approx.) instructions In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt. In separate bowl, whisk together eggs, Milk, melted butter and maple syrup; pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain). In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup (75 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning. ---------------------------------------------------------------------------------------- Berried Treasure Desserts & Sweets Prep. Time 15 mins Cooking Time 25 mins Servings 4 4 cups (1L) berries (strawberries, Raspberries, blueberries, etc.) 2 tbsp (30 mL) granulated sugar  1 cup (250 mL) all-purpose flour  ½ tsp (2 mL) salt  2 tsp (10 mL) baking powder  1 egg  1 cup (250 mL) Milk instructions Bring the berries and sugar to a boil over medium heat in a large saucepan. (Use an enameled or ceramic pan rather than an aluminum or steel pan.) Meanwhile, in a bowl mix the remaining ingredients together to form a pudding. Pour the pudding mixture over the berries, cover and simmer for 15 to 20 min over low heat. ---------------------------------------------------------------------------------------- Super-Thick Milk Shakes Course Beverages & Snacks Prep. Time 5 mins Servings 2 to 4 servings, each Chocolate Banana:  2 frozen bananas, broken into chunks 2 cups (500 mL) chocolate Milk 1/4 tsp (1 mL) vanilla 2 scoops chocolate ice cream Raspberry Kiwi:  1-1/2 cups (375 mL) frozen raspberries 1/2 cup (125 mL) frozen kiwi slices 2 cups (500 mL) Milk 2 tsp (10 mL) liquid honey  1/4 tsp (1 mL) vanilla 2 scoops vanilla ice cream Blackberry: 1-1/2 cups (375 mL) frozen blackberries 2 cups (500 mL) Milk 1/2 tsp (2 mL) vanilla 2 tsp (10 mL) liquid honey 2 scoops vanilla ice cream instructions In a blender, combine fruit, Milk, vanilla and other flavourings (as called for); purée until smooth. Add ice cream and purée until blended. Pour into chilled glasses; serve immediately with a thick straw or a spoon. ---------------------------------------------------------------------------------------- Tasty Tiny Meat Loaves Course Main Dishes Prep. Time 10 - 15 mins Cooking Time 20 mins Servings 4 to 6 3/4 cup (175 mL) quick-cooking rolled oats 1 tsp (5 mL) dried basil or oregano 3/4 tsp (3 mL) salt 1/4 tsp (1 mL) pepper 1 cup (250 mL) Milk 2 eggs 1 carrot 1 small zucchini 1-1/2 lbs (750 g) lean ground beef, chicken, pork, turkey or veal 1/4 cup (50 mL) ketchup or barbecue sauce instructions Preheat oven to 400°F (200°C). In large bowl, combine oats, basil, salt, pepper, Milk and eggs; let stand for 5 min. Meanwhile, peel carrot. Shred carrot and zucchini on the coarse side of a cheese or box grater and measure 1/2 cup (125 mL) of each. Add to Milk mixture in bowl. Add ground meat and blend well with a fork. Scoop mixture evenly into 12-cup muffin pan. Pack lightly and flatten tops. Spread with ketchup or barbecue sauce. Place muffin pan on a rimmed baking sheet to catch drips. Bake for 20 min or until thermometer inserted in centre of one registers at least 165°F (74°C). Remove from pan with two spoons, draining off excess liquid. ---------------------------------------------------------------------------------------- Classic Maritime Seafood Chowder Course Soups & Creams Prep. Time 5 - 10 mins Cooking Time 20 - 25 mins Servings 4 to 6 1 tbsp (15 mL) butter 2 stalks celery, chopped 1 onion, chopped 1 bay leaf 1 tsp (5 mL) dried dill or thyme Salt and pepper 2 large potatoes, peeled and diced 2 cups (500 mL) water or fish stock 1/3 cup (75 mL) all-purpose flour 3 cups (750 mL) Milk 2 cups (500 mL) chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) 2 tbsp (30 mL) freshly squeezed lemon juice Whole grain crackers, crumbled instructions In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min. Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender. Whisk flour into Milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers. ----------------------------------------------------------------------------------------

Recipes Made from Kappers Big Red Barn Milk

Blueberry Orange Muffins

Course Desserts & Sweets

Prep. Time 15 mins

Cooking Time 20 - 30 mins

Servings 12 muffins

1-1/4 cups (300 mL) Milk (approx.)
Grated zest and juice of 1 orange
1-1/2 cups (375 mL) each, all-purpose and whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground ginger or cinnamon
1/2 tsp (2 mL) each, baking soda and salt
2/3 cup (150 mL) packed brown sugar
1 egg
1/4 cup (50 mL) butter, melted
2 cups (500 mL) frozen or fresh blueberries

instructions

Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.

In a 2-cup (500 mL) liquid measuring cup, combine Milk, orange zest and enough juice to measure 1-1/2 cups (375 mL) (add more Milk if necessary). In a large bowl, combine all-purpose and whole wheat flours, baking powder, ginger, baking soda and salt. In another bowl, whisk together Milk mixture, sugar, egg and butter. Stir blueberries into dry ingredients just until coated. Pour Milk mixture over dry ingredients and stir just until moistened.

Spoon into prepared muffin pan. Bake for 20 to 30 min (see Cooking Tip below) or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

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Apple Cinnamon Pancakes

Course Main Dishes

Prep. Time 10 mins

Cooking Time 20 mins

Servings 6

1-1/2 cups (375 mL) all-purpose flour
1-1/2 cups (375 mL) whole wheat flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
3 eggs
2-1/2 cups (625 mL) Milk
1/4 cup (50 mL) butter, melted
2 tbsp (30 mL) pure maple syrup or packed brown sugar
1-1/2 cups (375 mL) shredded apple (about 2 large)
2 tbsp (30 mL) butter for cooking (approx.)

instructions

In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt. In separate bowl, whisk together eggs, Milk, melted butter and maple syrup; pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).

In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup (75 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.

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Berried Treasure

Desserts & Sweets

Prep. Time 15 mins

Cooking Time 25 mins

Servings 4

4 cups (1L) berries (strawberries, Raspberries, blueberries, etc.)
2 tbsp (30 mL) granulated sugar
1 cup (250 mL) all-purpose flour
½ tsp (2 mL) salt
2 tsp (10 mL) baking powder
1 egg
1 cup (250 mL) Milk

instructions

Bring the berries and sugar to a boil over medium heat in a large saucepan. (Use an enameled or ceramic pan rather than an aluminum or steel pan.)

Meanwhile, in a bowl mix the remaining ingredients together to form a pudding.

Pour the pudding mixture over the berries, cover and simmer for 15 to 20 min over low heat.

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Super-Thick Milk Shakes

Course Beverages & Snacks

Prep. Time 5 mins

Servings 2 to 4 servings, each

Chocolate Banana:
2 frozen bananas, broken into chunks
2 cups (500 mL) chocolate Milk
1/4 tsp (1 mL) vanilla
2 scoops chocolate ice cream

Raspberry Kiwi:
1-1/2 cups (375 mL) frozen raspberries
1/2 cup (125 mL) frozen kiwi slices
2 cups (500 mL) Milk
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) vanilla
2 scoops vanilla ice cream

Blackberry:
1-1/2 cups (375 mL) frozen blackberries
2 cups (500 mL) Milk
1/2 tsp (2 mL) vanilla
2 tsp (10 mL) liquid honey
2 scoops vanilla ice cream

instructions

In a blender, combine fruit, Milk, vanilla and other flavourings (as called for); purée until smooth. Add ice cream and purée until blended. Pour into chilled glasses; serve immediately with a thick straw or a spoon.

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Tasty Tiny Meat Loaves

Course Main Dishes

Prep. Time 10 - 15 mins

Cooking Time 20 mins

Servings 4 to 6

3/4 cup (175 mL) quick-cooking rolled oats
1 tsp (5 mL) dried basil or oregano
3/4 tsp (3 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) Milk
2 eggs
1 carrot
1 small zucchini
1-1/2 lbs (750 g) lean ground beef, chicken, pork, turkey or veal
1/4 cup (50 mL) ketchup or barbecue sauce

instructions

Preheat oven to 400°F (200°C).

In large bowl, combine oats, basil, salt, pepper, Milk and eggs; let stand for 5 min. Meanwhile, peel carrot. Shred carrot and zucchini on the coarse side of a cheese or box grater and measure 1/2 cup (125 mL) of each. Add to Milk mixture in bowl.

Add ground meat and blend well with a fork. Scoop mixture evenly into 12-cup muffin pan. Pack lightly and flatten tops. Spread with ketchup or barbecue sauce.

Place muffin pan on a rimmed baking sheet to catch drips. Bake for 20 min or until thermometer inserted in centre of one registers at least 165°F (74°C). Remove from pan with two spoons, draining off excess liquid.

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Classic Maritime Seafood Chowder

Course Soups & Creams

Prep. Time 5 - 10 mins

Cooking Time 20 - 25 mins

Servings 4 to 6

1 tbsp (15 mL) butter
2 stalks celery, chopped
1 onion, chopped
1 bay leaf
1 tsp (5 mL) dried dill or thyme
Salt and pepper
2 large potatoes, peeled and diced
2 cups (500 mL) water or fish stock
1/3 cup (75 mL) all-purpose flour
3 cups (750 mL) Milk
2 cups (500 mL) chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters)
2 tbsp (30 mL) freshly squeezed lemon juice
Whole grain crackers, crumbled

instructions

In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.

Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.

Whisk flour into Milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.

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