Buttermilk Pancakes

  • 2 eggs
  • 2 cups Dean's Buttermilk
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups flour
  • 1/2 cup butter, melted

Beat eggs; add Dean's Buttermilk and sugar. Combine and add all dry ingredients; mix well. Lastly, add melted butter and again mix well. Pour on hot griddle and enjoy!

Cottage Cheese

Cottage Cheese Biscuits

  • 2 cups all purpose flour
  • 1/2 teaspoon coarse salt
  • 1 tablespoon baking powder
  • 5 tablespoons unsalted butter, cold, cut into 1" pieces
  • 1 16-oz. container Dean's Lowfat Cottage Cheese

Preheat oven to 450°. In a large bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it's the size of small peas. Add the cottage cheese and stir until just combined.

Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.

Cottage Cheese

Cottage Potatoes

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings

  • 3 large Idaho potatoes
  • 1/4 cup (1/2 stick) butter
  • 1 cup Dean's cottage cheese
  • 1/2 onion, diced
  • Salt and pepper
  • Paprika

Preheat the oven to 350 degrees F. Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.

Vanilla Ice Cream

Warm Apples & Ice Cream

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

  • 4 large green apples
  • 2 tablespoons butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • A pinch ground cloves or 1 whole clove
  • 1 pint Dean's vanilla ice cream
  • 1 spray container whipped cream
  • Freshly grated nutmeg

Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with Dean's ice cream, whipped cream, and garnish with grated nutmeg.

Vanilla Ice Cream

Root Beer Floats

  • Dean's ice cream
  • 1 (12-ounce) bottle root beer

For each float, place 2 scoops of Dean's ice cream into tall float glass. Add 6 ounces root beer to each glass and serve! For something extra, you can add chocolate chips, pretzels or whipped topping.

Heavy Whipping Cream


Yield: 2 servings

  • 1 banana
  • 2 to 3 large handfuls of chosen fruit
  • Approximately 1 pint glass ice
  • 1/2 pint Dean's heavy cream

Place the banana and your chosen fruit into a blender and whiz for 30 seconds. Add the ice and Dean's cream. Place the lid back on tightly and pulse the blender a couple of times on and off to break up the larger pieces of ice, before whizzing up to a semi-slushy milkshake consistency.

Vanilla Ice Cream

Vanilla Milkshakes

Yield: 4 servings

  • 4 cups Dean's vanilla ice cream
  • 2 teaspoons vanilla extract
  • 8 tablespoons sugar
  • 2 cups Dean's milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth then serve.

Sour Cream


  • 4 cups cabbage, thinly sliced
  • 1 cup grated carrots
  • 1/2 cup mayonnaise
  • 1/2 cup Dean's sour cream
  • 2 tsp cider vinegar
  • Sugar
  • Salt
  • Pepper
  • 2 tsp celery seed

In large bowl combine cabbage and carrot. Set aside. In small bowl combine mayonnaise and Dean's sour cream. Mix well. Stir in vinegar, a dash of sugar, salt, and pepper and celery seed. Pour over cabbage and toss to coat. Chill and serve.

Sour Cream & Heavy Cream

Strawberry Shortcake

Yield: 8 servings

  • 3 pints strawberries, hulled and quartered lengthwise
  • 1/3 cup granulated sugar, or to taste
  • 1 cup well-chilled Dean's heavy cream
  • 1/3 cup Dean's sour cream
  • 1 1/2 tablespoons confectioners' sugar, or to taste
  • 1 teaspoon vanilla
  • 8 cream biscuits

In a large bowl combine the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.

In a bowl beat the Dean's heavy cream with the Dean's sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 8 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately.

Sour Cream

Dried Fruit Pudding

Yield: 4-6 servings

  • 1 pound wide egg noodles
  • 4 large eggs, separated
  • 6 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1 cup Dean's sour cream
  • 1 teaspoon vanilla
  • 1/3 cup diced raisins
  • 1/3 cup diced apricots
  • Cinnamon
  • Freshly grated nutmeg
  • 1 cup chopped walnuts
  • 2/3 cup apricot preserves

Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.

In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the Dean's sour cream and the vanilla.

In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles. In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.