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Dairy ambassador to be chosen at dinner tonight
Three, young Plateau-area women will vie for the King-Pierce County Dairy Ambassador crown.
Cherise Lanting, Michelle Maris and Hillary Mower will be presented at the 54th King-Pierce County Dairy Ambassador Banquet and Coronation at 7 tonight, Wednesday, at the Veterans of Foreign Wars Hall in Enumclaw.
One will replace Elizabeth Birklid, a forth-generation dairy farmer from Enumclaw and second-generation dairy princess, who will now run for the state Dairy Ambassador position in June.
At one time, each of the girls running for the position can remember wanting to be crowned “dairy princess.” Now in the running and gathered for the April 8 King-Pierce County Dairy Women “Princess Tea” at Darleen DeGroot’s Enumclaw home, they said they were excited about the prospect of being chosen to spread the news about the dairy industry in Washington state. The Dairy Ambassador will bring her message through appearances at schools, workshops, the Enumclaw Fair, the Pierce County Fair, the fair in Puyallup and during June, which is Dairy Month, she will welcome the “dairy baby,” the first baby born in June at Enumclaw Regional Hospital, and make appearances at local banks and the senior centers.
Dairy Ambassadors must have a connection to the industry and possess knowledge of it and meet other identified criteria.
Lanting, 17, is a junior at Enumclaw High School, and plays an active role on her family’s Enumclaw dairy farm, which is currently run by her parents, Mike and Yolanda Lanting.
Maris, 17, is the daughter of Dale Maris of Buckley and Kathy Maris of Bonney Lake. Her father is a retired dairy farmer. She is a senior at White River High School.
Mower, 17, who lives in Bonney Lake, is also a senior at White River High School. She is the daughter of Linda and John Mower. Her connection to the dairy industry comes through her father, a veterinarian for Plateau Veterinary Services in Enumclaw, where he helps many of the local dairies with their livestock.
One of the long-standing traditions for Dairy Ambassadors is to submit a recipe using industry products.
Raspberry Cream Cheese Dip
4 ounces softened cream cheese
1 cup mayonnaise
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
3 chopped green onions
1 cup crushed almonds
1/4 cup raspberry jam
Mix cream cheese, mayonnaise, shredded cheese, onion and almonds in a medium bowl. Tip over onto a serving plate and then form into a rounded form with a spoon. Press an indent in the top of the dip and add jam into this space. Service with crackers.
3 tablespoons unsweetened cocoa
1/3 cup flour
1 cup sugar
3 egg yolks
1 cup water, divided
2/3 cup milk
2 tablespoons butter
1 teaspoon vanilla
baked pie crust or crumb crust, 9-inch
Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste. Blend in the sugar and the beaten egg yolks and add remaining water and milk. Cook over low until the mixture is thick; add butter and vanilla. Pour into baked pie crust. Top with whipped cream or whipped topping, or use the egg whites to make a meringue. Chill thoroughly.
Chocolate Turtle Cheesecake
1 (7 ounce) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9-inch) prepared chocolate cookie pie crust
6 ounces (3/4 of a large block) cream cheese at room temperature
1/2 cup sour cream
1-1/4 cups milk
1 (3.9 ounce) package of chocolate instant pudding
1/4 cup miniature chocolate chips
1/2 cup prepared fudge topping
Melt caramels and evaporated milk in a heavy saucepan over low heat, stirring constantly until smooth. Stir in 1/2 cup of the pecans (reserving 1/4 cup for later). Pour into the pie crust.
Whip cream cheese, sour cream and milk with an electric mixer on medium speed until smooth and fluffy, about three minutes. With mixer running, add the chocolate pudding mix in a constant stream, beating until well-combined and thick. Fold in miniature chocolate chips.
Pour the pudding mixture over the caramel layer in the pie crust and spread to smooth it. Cover loosely and chill at least one hour to set.
Place the fudge topping in a small zip-top bag, squeeze out the air and seal. Cut a small corner from the bottom of the bag and use as a pastry bag to drizzle chocolate over the top of the chilled pie. Sprinkle evenly with the remaining 1/4 cup of pecans.
Brenda Sexton can be reached at firstname.lastname@example.org.