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W – for Jun. 25, 2009


Here’s a few recipe selected from the Manitoba Milk Producers website that look tempting for what we certainly hope to be the hot summer days ahead. If you’re looking for more recipes along these lines log on to:


Lisa Lillies of Woodlands shares her favourite tart recipe with us this week and writes that her boys request these tarts all summer long. This is a great way to use up abundant rhubarb and these tiny tarts are just great for a light summer dessert.

3 eggs, beaten

2 c. white sugar

1/4 c. flour

3 tbsp. milk

1 tsp. vanilla

1 tbsp. butter, melted

4 c. finely chopped


Place chopped rhubarb in bottom of tart shells. Mix sugar with eggs. Add rest of ingredients and pour over rhubarb to fill tarts about 3/4 full. Bake at 400F until well done – about 20 to 25 minutes.

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1-1/2 c. whipping cream

3/4 c. sugar

2 and 1/4 tsp. grated orange rind


Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]

1/4 c. fresh orange juice

Puréed fruit or fresh berries

In medium bowl combine whipping cream and sugar; stir until sugar is dissolved. Blend in orange rind and juice; mixture will thicken slightly. Tint with orange food colouring if desired. Place six muffin silicon bakeware onto a cookie sheet. Divide mixture evenly among the six muffin cups. Cover and freeze until firm, at least 12 hours. Transfer to refrigerator 15 minutes before serving to soften slightly. Remove from muffin cups. Serve with puréed fruit or fresh berries.

Serves 6.


This is a great alternative to sour cream or cream cheese. Use it in dips and spreads. It’s tasty and packed with nutrients!

plain yogurt (without gelatin) You will also need:

a sieve or colander

paper towel or cheese cloth

plastic wrap

Put sieve in the bowl. Ensure there is enough room at the bottom of the bowl to collect liquid without the bottom of the sieve touching it. Dampen the paper towel or cheese cloth. Line the sieve with the damp paper towel. Pour yogurt into the sieve. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bottom of the bowl. Transfer yogurt cheese into an airtight container and store in the refrigerator.

Source: BC Dairy Foundation


1 c. whipping cream

1 c. icing sugar

1 pkg. instant vanilla pudding mix (95-100 g)

1 c. milk

1 250 g pkg. cream cheese, softened

Whip whipping cream until it begins to thicken. Add icing sugar and beat until stiff peaks form. In a separate bowl, thoroughly combine milk and vanilla pudding mix. In a third bowl, beat cream cheese until smooth. Add pudding mixture to cream cheese and beat until smooth. Stir in real whipping cream mixture and combine well.

Yields 20 servings.



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