I came home one recent afternoon, and I was greeted with, "Try this." While saying it, my younger daughter handed me a frothy, frosty glass containing a milk shake. I tried it without questioning what it was (I know, I'm a trusting mother), and it was delicious. I was surprised with the first taste (who expects a peanut butter and jelly milk shake?), but it was a wonderful surprise I'd definitely try again. After that, I realized June was Dairy Month. Growing up in a county with a large dairy population (and a mother who always had a few Jersey cows behind the house), I love dairy products whether "straight" or used in a recipe. With that inspiration, this week's column contains a few dairy recipes from my collection plus Katie's special milk shake. Let's cook!

Peanut Butter 'n' Jelly Milk Shake

Source: Katie Kimbrough, Nacogdoches

1 1/2 scoops vanilla frozen yogurt (Note: Ice cream may be used.)

1 1/2 T. peanut butter

1 1/2 T. jelly (approx.) (Note: I used grape jelly, but strawberry or another favorite would work.)

1/2 C. milk

Add all to blender. Blend until smooth. Serves 1.

Easy Vanilla Ice Cream

1/2 C. cold milk

1 T. vanilla extract

1 (14 oz.) can sweetened condensed milk

1/8 tsp. salt

1 pint heavy cream

In a large bowl, whip cream until it forms stiff peaks. In a separate bowl, combine the remaining ingredients until well blended. Fold into cream. Pour into a shallow dish, cover and freeze for at least 4 hours, stirring after 2 hours. Will keep for up to 10 days in an air-tight container.

Custard

2 eggs, lightly beaten

1/4 C. sugar

1/8 tsp. salt

2 C. milk, scalded

1/2 tsp. vanilla

Combine eggs, sugar and salt. Stir in hot milk a bit at a time. Cook in double boiler over hot, but not boiling, water, stirring constantly until mixture coats back of spoon. Add vanilla and chill rapidly. Serves 6. Recipe doubles well!

Creamy Coconut Custard Pie

4 eggs

1/2 C. sugar

1/2 c. flour

2 C. milk

3/4 stick margarine

1 C. coconut

1 tsp. vanilla

Preheat oven to 350 degrees. Place all ingredients in blender and mix on low until well mixed. Grease and flour deep dish 9-inch pie plate. Pour mixture into pie plate and sprinkle with nutmeg. Bake for 45 minutes or until knife inserted in center comes out clean.

Sour Cream Cheesecake

Crust:

1 1/2 C. graham cracker crumbs

1/4 C. sugar

1 stick butter or margarine, melted

Filling:

1 1/2 lbs. cream cheese

1 C. sugar

1 tsp. vanilla

4 eggs, well beaten

1 (16 oz.) container sour cream

3 T. sugar

1 tsp. vanilla

For crust, mix together graham crumbs, sugar and butter. Line sides and bottom for 9 - by 13-inch pan. Bake in oven at 350 degrees for 5 to 8 minutes. Set aside to cool. In a large bowl, mix cream cheese until fluffy. Add sugar gradually. Mix in 1 tsp. vanilla. Add beaten eggs, one-third at a time into cheese mixture. Pour into graham cracker crust pan. Bake at 350 degrees for 30 minutes. Take out of oven and let cool for 5 minutes. Mix sour cream with 3 tablespoons sugar and 1 tsp. vanilla. Spread the sour cream mixture carefully. Return to oven for 5 minutes. Allow the cake to cool to room temperature, then refrigerate.

A Different Cheese Cake

3/4 C. butter

1 1/4 C. sugar

3 eggs

1 3/4 C. flour

2 T. cornstarch

2 tsp. baking powder

1 tsp. vanilla

1 lb. cottage cheese, well-beaten

1 C. sugar

3 eggs

2 T. cornstarch

1 tsp. vanilla

Preheat oven to 350 degrees. Beat butter and first amount of sugar. Add eggs. Sift and add the first set of measurements of flour, cornstarch and baking powder. Add the vanilla. Spread dough into a well-greased and floured 13- by 9-inch baking pan. Beat cottage cheese well, then add remaining sugar, cornstarch and vanilla. Spread over dough mixture. Bake about 45 minutes at 350 degrees. You can sprinkle powdered sugar on the top when cooled.

Vanilla Pudding Mix

1 1/2 C. powdered milk

1 C. sugar

1 C. cornstarch

1/2 tsp. salt

Combine all ingredients and store in an airtight container. Makes 24 servings.

To make 2 servings: Combine 1/4 cup mix with 1 cup milk in a sauce pan. Heat to boiling and boil for 1 minute. Remove from heat and add 1/4 tsp. vanilla. Pour into dish and refrigerate until thickened.

Chocolate Pudding Mix

2 C. sugar

1 C. cocoa

2/3 C. cornstarch

Combine all ingredients and store in an airtight container. Makes 12 servings. To make 2 servings: Combine 1/2 cup mix with 4 tablespoons butter and 1 1/3 cups milk in a sauce pan. Heat to boiling and boil for 1 minute. Remove from heat, pour into serving dish and refrigerate until thickened.

Butterscotch Pudding Mix

1 3/4 C. brown sugar

3/4 C. powdered milk

1 C. cornstarch

1/4 tsp. salt

Combine all ingredients and store in an airtight container. Makes 24 servings.

To make 2 servings: Combine 1/4 C. mix with 2 tablespoons of butter and 1 cup milk in a sauce pan. Heat until boiling and boil for 1 minute. Remove from heat and pour into serving dish. Refrigerate until thickened.

Trivia

Continued trivia: "What is a 'club steak'?"

Monthly contest

Every reader who submits a recipe request, correct trivia answer prior to the answer's publication, and/or recipe share to What's Cooking? will be entered in a monthly drawing for a prize. The next contest drawing will be June 30 from all readers who have submitted recipe shares and/or recipe requests received through noon June 30. Submission address information is found at the end of this week's column.

If you have a great cook or local-flavor cookbook to recommend, favorite recipe to share, a recipe request, suggested idea, question, cooking tip, story idea, or answer to a recipe request, please write: Carol Kimbrough, P.O. Box 631719, Nacogdoches, Texas 75963-1719 or e-mail whatscookingcolumn@yahoo.com. Please include your name, address, phone number, and e-mail address (if applicable). Readers who submit a recipe request and/or recipe share will be entered into a monthly drawing for a cooking-related prize. Please note if you do not want your name published. Winner names will be published. Carol Kimbrough is a contributing writer.