NOON INTERVIEW: Dairy Farmers of Wisconsin

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EAU CLAIRE, Wis. (WEAU)— Dairy Farmers of Wisconsin is saluting our Wisconsin dairy tradition.
June Dairy Month is a time when all come together to embrace our title as the one and only, America’s Dairyland. A celebration of this scale for National Dairy Month doesn’t happen anywhere else in the country. That’s because Wisconsin has so much to celebrate. Wisconsin’s dairy industry contributes more than $43.4 billion to the state's economy, so it makes sense that Wisconsin should milk it for all it's worth!
Throughout the month of June, we’ll proudly commemorate our dairy heritage with parades, fairs and our always popular farm breakfasts. Since the 1970s, communities have come together to celebrate Wisconsin’s diary industry with delicious dairy-filled breakfasts. Held throughout the state and open to everyone, these farm breakfasts are a wonderful opportunity to meet our dairy farmers, explore barns, and, of course, enjoy some delicious, homemade cooking. Attendees can also participate in on-the-farm activities including farm, barn and milking parlor tours, wagon rides and interacting with farm animals.

Quadruple Chocolate Ice Box Cake
2 cups whipping cream, divided
2 packages (3.5 ounces each) instant chocolate pudding mix
3 cups chocolate milk
100 chocolate wafers (about 2 1/2 9-ounce packages)
1/4 cup chocolate powder, such as Nesquik®
Chocolate sauce

Cooking Instructions

In bowl of electric mixer, whip 1 cup whipping cream until firm peaks form. Add pudding mix, and with mixer on low speed, slowly add chocolate milk. Beat 3 minutes until mixture begins to thicken. Let stand 3 minutes.

Meanwhile, line 13x9x2-inch pan with foil. Place 3 rows of 5 cookies each in bottom of pan. Lay 2 more rows of 5 cookies down the middle of the 3 rows for full coverage. Spread 2 cups of filling on top cookie layer. Cover with another layer cookies, followed by 2 cups filling. Add another layer cookies and top with remaining filling. Add final layer cookies. Cover and refrigerate overnight.

When ready to serve, whip remaining cream with chocolate milk powder. Cut cake into serving pieces; top each with whipped cream and chocolate sauce.
Apple Berry Salad with Lemon Ginger Dressing

For Dressing:
1 cup sour cream
1 tablespoon milk
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons apple cider vinegar
2 teaspoons fresh ginger, grated
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon pepper
For Salad:
4 cups mixed greens
1 tart apple, sliced
1 cup strawberries, sliced
1/4 cup dried tart cherries
1/4 cup red onion, sliced
1/4 cup pecans, toasted, chopped
1/2 cup (3 ounces) Wisconsin blue cheese, crumbled

Cooking Instructions

Whisk together sour cream, milk, lemon juice, zest, vinegar, ginger, honey, salt and pepper; refrigerate dressing until ready to serve.

Portion greens onto four plates. Divide apple slices and strawberries among salads. Garnish with cherries, onion and pecans. Drizzle dressing over salad and sprinkle with blue cheese; serve immediately. Cover and refrigerate extra dressing up to 3 days.