Peanut Butter Oat Biscuits

I'm in the midst of a personal campaign to improve my health by losing weight and getting back into a regular exercise routine (besides my farm chores).  At 60 years old, I think I'm running out of time to get this right!

According to a nutrition fact sheet from the National Dairy Council, achieving a healthy weight is about three things:

• limiting the amount of calories in your diet
• getting enough exercise 
• making smart food choices

Dairy products definitely fit into a balanced diet and offer a wide variety of regular,reduced-fat,low-fat and fat-free products to choose from to meet nutritional needs. Peanut Butter Oat Biscuits, a recipe I found on the National Dairy Council website,  is a perfect fit for my love of peanut butter,dairy  and nutritional needs.

Peanut Butter Oat Biscuits

Ingredients:

1/2 cup fat-free milk
1/3 cup fat-free Greek yogurt, honey flavored
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 Tablespoons cold butter, cut into small cubes (extra cold)
1/4 cup peanut butter
Melted butter for brushing on top of biscuits (optional)

Instructions:

Preheat oven to 400 degrees.

Whisk milk and yogurt together until a thick mixture forms and set aside.

Whisk together oats,flours,baking powder,baking soda and salt. Cut butter into flour
 with a fork until the flour becomes crumbly.

Combine peanut butter and milk mixture in a separate bowl until fully combined.
 Be careful to not over mix.

Place dough onto a lightly floured surface. Lightly knead the dough a few times.
Roll dough out into a 1 inch-thick disc; be careful not to overwork the dough.

Using a round cookie cutter/dough cutter,push down into dough and lightly twist.
Repeat until dough is used up and place on a baking sheet.

Brush the tops of each biscuit with a little melted butter, if desired.
Bake for 10-12 minutes until lightly golden brown. (use the lower over rack if not
brushing with butter.

Let cool on cooling rack for 5 minutes and serve warm with your favorite filling.

Filling suggestions: low-fat yogurt and berry mixture,butter,
                                 fat-free cream cheese,jam,apple butter,honey,chocolate,
                                 chocolate hazelnut spread, or more peanut butter
Serving Suggestions: Best served warm or re-toasted in the oven with apple butter or
                                   cream cheese on top.

Yield: 9-12 biscuits

Helpful Hints: Store biscuits in an airtight container at room temperature for a
                         few days or freeze.
                     

Frozen Arkansas Celebrates June Dairy Month

June Dairy Month has been celebrated since 1937 to reflect on the goodness of dairy foods and the industry that makes it possible. As a dairy farmer, I can't think of a better way to celebrate June Dairy Month and  was honored to serve as a judge for the Arkansas Farm Bureau Dairy Foods Contest last week.  It was a really hard job to select the winning recipes because there were NO  bad ones to taste!

 The winning recipe for the Party Idea category was Frozen Arkansas by Abigail Sanders of Clarksville. I can't think of a better frozen dessert for a hot Arkansas  day during June Dairy Month!

Frozen Arkansas

Ingredients:
2 cups coarsely crushed Nutter Butter Cookies
1 cup finely crushed Nutter Butter Cookies
(Approximately 24 cookies)
10 ice cream sandwiches unwrapped (real ice cream--traditional vanilla ice cream with chocolate cookie)
11 1/2 oz. package milk chocolate chips and 3/4 cup milk chocolate chips
2 Tablespoons and 2 Tablespoons softened (1/2 stick total)
1 1/4 cups & 2/3 cup heavy whipping cream (separated)
1 teaspoon vanilla extract and 1 teaspoon vanilla extract (separated)
1/4 cup sugar
3/4 cup creamy peanut butter
8 ounces cream cheese,softened
1 1/4 cups confectioners' sugar

Garnish:
Mini Nutter Butter cookies

Directions:
Chill a metal mixing bowl and beaters for use in making the whipping cream. Spread the 1 cup finely crushed Nutter Butter crumbs evenly over a 13 x 9 inch  baking dish.

In a microwave safe dish, melt the 11 1/2 oz. of milk chocolate chips and 2 tablespoons butter. Stir in the 2 cups coarsely chopped Nutter Butter cookies. Place ice cream sandwiches in a single layer over the top of the chocolate and cookie mixture. Place the dish in the freezer.

In a mixing bowl, beat 1 1/4 cups heavy whipping cream and 1 teaspoon vanilla until the cream starts to thicken. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form. In a separate bowl, beat peanut butter, softened cream cheese and 2 tablespoons softened butter until smooth. Beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly in the dish and return to the freezer. Put the reserved whipping topping in the refrigerator for the topping.

To make the Ganache, bring 2/3 cup heavy whipping cream just to a boil in a microwave safe bowl, mix in the 3/4 cup of milk chocolate chips and whisk until smooth. Stir in 1 teaspoon vanilla. Cool to room temperature.

Remove the dish from the freezer and cut into serving squares. After plating, drizzle with Ganache and add a dollop of whipped cream. Garnish with mini Nutter Butter cookies.