Celebrating Dairy Month with Deb Ohlde

By Deb Ohlde, Kansas Corn Central Region & Grower Services Coordinator

Deb with her sons Eli, Nathan and William.

When I married my husband 33 years ago, my vows included, “love, honor, cherish and never buy margarine”. He was raised on a dairy and this was important! The farm wasn’t big enough for him to return to in the mid-80s, so we’ve built a life in industries that support ag and rural areas.  He is still very loyal to that dairy farm upbringing and we enjoy supporting dairy farmers because the real thing just tastes better. Adding three boys to our family meant buying milk 4 gallons at a time and lots of cooking from scratch because you can’t afford to feed them if you eat out. I use only real dairy products when I cook and that includes the occasional treat of homemade ice cream and for the record, hand-cranked is better. I hope you enjoy several of the recipes we use often to keep dairy a nutritious and delicious part of our table.

Homemade Whipped Cream

  • 1 cup Heavy Whipping Cream – this has 35% milkfat; do not use whipping cream which is usually 30% it will not whip
  • ¼ cup powdered sugar – more or less depending on sweetness desired; powdered sugar gives better texture than granulated and makes the whipped cream “hold” its shape longer

Can be whipped by hand (arm day!), but I recommend a stand or hand mixer. It takes about 6 minutes on medium high speed for soft peaks.

Wonderful in coffee and as dessert or fruit topping!

Homemade Ice Cream – 6-quart freezer

  • 8 Eggs – pasteurized eggs in deli section
  • 4 Cups Sugar
  • ¼ teaspoon Salt
  • 3 Tablespoons Vanilla – adjust to your preference
  • ¼ Teaspoon Almond Extract
  • 1 Quart Cream
  • Whole Milk – as needed to top off freezer
  • Ice and Ice Cream Salt – for churning
  • Add a bag of roughly crushed double-filled chocolate wafer cookies – you know they start with an O – before churning.  Amazing chocolate flavor with little hassle.

**A word about the eggs. Many recipes for homemade ice cream do NOT use eggs. Some do this to save calories and others because they don’t want to have to cook the base. If you use the raw eggs they have to be cooked for safety, so heat that custard base to the required 160 degrees.  Several years ago, I realized that pasteurized egg products could be used to avoid the cooking, but still retain the richer, smoother texture you achieve with eggs.  You can also use them to make cookie dough that you eat raw – game changer.


Beat the eggs and sugar for about 6 minutes on medium high.  You want the “grit” from the sugar to be nearly gone – test it between your fingers. Then add the other ingredients and blend well. Add to your freezer and then fill to 3 inches from top with whole milk or follow your freezer’s instructions.

Add a bag of roughly crushed double-filled chocolate wafer cookies – you know they start with an O- before churning.  Amazing chocolate flavor with little hassle.

Churn slowly and then serve immediately or pack with additional ice to store until serving.

German Puff Pancake with Buttermilk Syrup

  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, will be melted in the pan
  • ¼ cup sugar
  • Can add ½ teaspoon of cinnamon or vanilla or both to change up the flavor


  • 1 1/2 cups sugar
  • 3/4 cup buttermilk – make your own with 2 tablespoons lemon juice in a measuring cup that you fill with milk to ¾ cup total
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract


  1. Pre-heat oven to 440 degrees.
  2. Put butter into an ungreased 13-in. x 9-in. x 2-in. baking dish and microwave OR place pan in pre-heating oven for a few minutes. Swirl melted butter to cover bottom and sides of pan.
  3. Place the eggs, milk, flour, sugar and salt in a blender; cover and process until smooth, OR mix with electric mixer.
  4. Add the batter to buttered pan.
  5. Bake, uncovered, at 400 degrees F for 20 minutes. Pancake is done when well set and sides have puffed up and are deep golden brown.
  6. While pancake bakes, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes – use large saucepan, it will foam up. Remove from the heat; stir in vanilla. Serve immediately with the pancake when done.