this article is sponsored by Dairy Farmers of Canada.
Dairy Farmers of Canada’s 2018 Milk Calendar is here!
Today more than ever, we’re looking to nourish our families with hand-crafted, good-for-you recipes that make the most of local, seasonal offerings. The time honored Milk Calendar is answering this call with its 41st edition, packed full of delicious recipes highlighting 100% Canadian dairy, along with food pairings that are sure to please the whole family.
Featuring 19 new, nutritious, easy-to-make recipes, insightful cooking tips and share-worthy recipe variations, the 2018 Milk Calendar by Dairy Farmers of Canada was distributed for free in local newspapers to almost two million homes across Ontario and Atlantic Canada. If you didn’t get a copy in mid-November, make sure to visit the website to order one!
Heather Trim, accomplished food writer and recipe developer, has created the mouth-watering recipes for the 2018 Milk Calendar. “We’re so pleased to share new recipes that showcase how easy it is to prepare homemade dishes that include the goodness of Canadian milk,” says Trim. “These recipes truly pack a one-two punch – not only do they champion some of the best foods Canada has to share, they nourish our families’ from the inside out. Using the calendar is the perfect way to get the whole family excited about cooking, encouraging healthy eating habits while spending quality time together.”
You can make meal planning a fun activity for the whole family—flip through the Milk Calendar together and select the recipes you’d like to try. Cooking healthy meals from scratch means using more nutritious ingredients, such as vegetables and fruits and milk products. And of course, besides great taste there are many reasons to use Canadian milk and dairy products in everyday cooking: starting with high standards of quality and food safety in milk production.
Visit MilkCalendar.ca to order a copy of the calendar and browse through the hundreds of recipes published since 1974. French copies of the calendar are also available at calendrierdulait.ca. There are limited copies available so don’t wait too long!
- ⅓ cup (75 mL) unsalted butter
- 1 ½ cups (375 mL) chocolate cookie or graham wafer crumbs
- ¼ cup (60 mL) unsweetened cocoa powder
- ¼ cup (60 mL) granulated sugar
- ¼ cup (60 mL) cornstarch
- ¼ tsp (1 mL) salt
- 1 egg, lightly beaten
- 2 ½ cups (625 mL) milk
- ¼ cup (175 mL) finely chopped bittersweet or semisweet chocolate, about 3 oz (90 g)
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) vanilla
- 1 ½ cups (375 mL) 35% cream
- 2 tbsp (30 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- Coarsely grated chocolate (optional)
- Preheat oven to 375°F (190°C).
- Melt butter in a medium saucepan set over medium-low heat. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate. Bake for 8 min in centre of preheated oven until set.
- In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain. Set over medium heat. Stirring continuously, bring to a boil, about 3 to 5 min. Filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 min. Add chocolate and butter. Stir until melted. Stir in vanilla. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.
- Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl. Grate chocolate over top if using. Refrigerate until ready to eat.
- Best eaten within a day of making.
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