Caramel Popsicle-a simple custard made with milk and sugar is the base for this sweet summer treat!
Did you know June is National Dairy Month? My kids go through at least a gallon of milk a day. I always tease them: we should just get a few cows and put them in the back yard. It’s not realistic, I know. We can’t have hooved animals where we live anyway. More than that, it’s a lot of work to raise dairy cows. A Lot. Unlike any other farming, it’s a daily chore. The cows have to be milked every day. There’s no lazy Saturday or Sunday mornings. The cows are waiting. Reading through The Dairy Good Cookbook brought so many memories back for me. You see, my Grandparents had a dairy farm.
I remember visiting as a kid, getting up before the sun, the cows were there, ready and waiting. Breakfast happened after the cows were tended to. Dairy farming isn’t just cows, there are also the crops, hay, corn, and rotating the pastures. 200 acres is a lot to keep up with. Oh, and it was freezing cold in the winter and hot in the summer. With 40 milking cows, and 25-30 calfs and heifers, there was constantly work to be done. 
This is my dad back in 1950. My family had the black and white cows, Holsteins. Dairy farming is more than just one person working the farm. It takes a family. The kids will help out before school and after. Spouses work side by side. It’s 365 days a year focused on the cows and the milk they produce. As Julie Lourenzo of Sliver Streams Jerseys farm in Tillamook, Oregon writes in The Dairy Good Cookbook, “The kids always have chores to do, they may not like them, but they do them anyway.” She and husband Shannon “plan their whole day around what each of them are doing on the farm.” Flipping through the pages, the gorgeous photography,
the family stories, the love of the land, the cows, the products they produce…and the recipes! It’s not just a cookbook, but also a book to read. Milk is just the start: Cheese, Butter, Yogurt, Cream, Sour Cream, Cottage Cheese, Cream Cheese (I can’t imagine eating a bagel without it!) oh, and Ice Cream. We have it all because of these dedicated farmers. the family stories, the love of the land, the cows, the products they produce…and the recipes! It’s not just a cookbook, but also a book to read. Milk is just the start: Cheese, Butter, Yogurt, Cream, Sour Cream, Cottage Cheese, Cream Cheese (I can’t imagine eating a bagel without it!) oh, and Ice Cream. We have it all because of these dedicated farmers. The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families features over 100 recipes created by and for America’s 47,000 dairy farm families. From Breakfast, Lunch and Dinner, there are also Snacks, Desserts, and Holiday recipes. I can’t wait to make the Fresh Berry Stuffed French Toast with a Vanilla Yogurt Sauce and I know my kids will love the Slow Cooked Beef Stroganoff. Since it’s almost summer (it really feels like it is summer!) I thought I’d share a popsicle recipe from this cookbook. Simple to make, the creamy milk mixture is swirled with caramel sauce.
When cooking your milk mixture, you know it’s ready when it sticks to a wooden spoon. To make transferring your swirled mixture to popsicle molds, I prefer using a plastic bag.
Then cut the corner.
So much easier than trying to spoon it into those tiny openings. Add your popsicle stick, freeze then enjoy on a hot day.
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This Caramel Popsicle Recipe appears as Caramelicious Milksicles in The Dairy Good Cookbook on page 124.
Caramel Popsicle Recipe
Ingredients
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- 1/3 cup caramel ice cream topping, room temperature
Instructions
- Combine sugar and cornstarch in a medium saucepan. Over low heat, whisk in milk until combined. Increase heat to medium-high and bring mixture to a boil. Lower heat and simmer for about 2 minutes, until thickened.
- Remove from heat and stir in vanilla.
- Transfer to a shallow container or bowl. Cover and chill in the refrigerator for 40 minutes to cool.
- Add caramel topping, placing spoonfuls on top of chilled milk mixture, then lightly swirling with a knife.
- Transfer swirled mixture to popsicle molds and freeze until firm, 4-6 hours or overnight.
Notes
This Caramel Popsicle Recipe appears as Caramelicious Milksicles in The Dairy Good Cookbook on page 124.
You can find The Dairy Good Cookbook wherever books and e-books are sold – Amazon, Barnes and Noble and Indie Bound.
This recipe is used with permission from The Dairy Good Cookbook, Andrews McMeel Publishing, LLC.
This article is sponsored by Dairy Good. The opinions and text are my own.
Through The Dairy Good Cookbook, dairy farmers share their secret (and not so secret) stories, traditions, and family recipes that have been passed down through generations. For a chance to win a copy of The Dairy Good Cookbook and a $75 gift card, share a recipe or dish that celebrates your love of dairy (meaning that the recipe or dish must include cow’s milk, cheese and/or yogurt) as well as a story of how that recipe or dish has been passed down through the generations in your family, or is tied to a special tradition or occasion meaningful to you.
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Elena says
https://twitter.com/ElenaIstomina/status/606283548077654016
Julianne @ Beyond Frosting says
I love hearing about your grandparents! Farming is such an incredibly hard job and you are right, there are no lazy days! Thanks for sharing these awesome popsicles!
shelly peterson says
One of our family favorite recipes is stuffed pasta shells. I got this recipe clear back in high school in a food service class and to this day the whole family still makes them.
cshell090869 at aol dot com
shelly peterson says
tweeted
https://twitter.com/cshell202/status/606566734607179776
cshell090869 at aol dot com
Katherine says
I make a cake with a cream puff crust, pudding and cream cheese filling and whipped topping and drizzled with milk chocolate
Katherine says
https://twitter.com/mkjmc/status/606582139765858304
heather says
This recipe celebrates our love for dairy and includes cows milk and cheese. We found it online and we love to have it on Sunday mornings a few times a month. These breakfast meals are meaningful to us because we enjoy a wonderful meal together and great family time. bacon and eggs casserole recipe
Ingredients
4 bacon strips
18 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.
Jessie C. says
We always have sweet potato gratin for holiday get-together. It is a family tradition dish that has been passed down through the generations. I still remember being a little helper working on this dish in the kitchen with my grandmother.
tcarolinep at gmail dot com
Jessie C. says
-https://twitter.com/tcarolinep/status/607013673593225216
joti says
we love making cheesecake , my mom also used to make,it’s just like our family traditions
joti says
tweeted https://twitter.com/joti67/status/607087926690775040
Madeline says
A dish that has meaning for me is cauliflower au gratin. It was the first recipe I ever made by myself, and my parents loved it!
Amy Tong says
My Aunt make this decadent custard tart every year at our Christmas family gathering. The silky custard is made with whole milks, eggs, sugar; all baked in a buttery crust. I now make it for my kids from time to time at home. It’s probably my favorite dessert to enjoy.
amy [at] utry [dot] it
Amy Tong says
tweeted:
https://twitter.com/uTry_it/status/608140484570013698
amy [at] utry [dot] it
Gina says
When my husband and I were first married close to 20 years ago he gave me a cookbook as he put it to “save our marriage” I didn’t know how to cook,but was a voracious reader so I read the cookbook all the way through and the first recipe I tried was lasagna which had lots of cheese in it! Well it was an instant hit and I still make it till this day.
D Schmidt says
A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
Recipe as follows
• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold milk, divided
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
•
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup (4 ounces) shredded cheddar cheese
•
• • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
• • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
• • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
• • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
D Schmidt says
tweeted https://twitter.com/mummytotwoboys1/status/608752322798223360
Phil Harrison says
I just want to ask what mold that is. I’ve been looking for one.
Joan Hayes says
It’s a Norpro Ice Pop Maker, I ordered it from Amazon and love it. Makes 10 popsicles at a time Here’s the link to it https://amzn.to/1HHUnNX
Laura Traylor says
I love to make strawberries and cream Popsicles with my sweet boy! While my recipe is very much improvised (blend some cream and condensed milk and strawberries and freeze), I look forward to my trying out this recipe. I bet it will be a hit!!
Henria O. says
We have a cream cheese pound cake recipe that has become a family standard and favorite. My dad was first to make it and I also make it on occasion. This super rich cake has a whopping 6 eggs in it and 2 full sticks of butter! As kids, my siblings and I loved this cake and now our chilren have grown to love it as well to the point that they fight over who’s going to get the last piece.
sazzyfrazz at gmail dot com