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Dairy Month boosters

By Staff | Jun 10, 2016

SHARON TENTINGER adds milk into the bowl for the start of her almond bars, one of her family’s favorite dairy treats.

REMSEN – June is Dairy Month and a time for focusing on the nutrient value of dairy products and the producers who provide them.

Sharon and Jim Tentinger, are owners and operators of Ten-Ayr Dairy, in Remsen, along with their son, Travis. They are among dairy’s biggest boosters.

A second son, Craig, had also helped at the dairy prior his taking a job with Great Dane Trailers, in Wayne, Nebraska.

“We feel it’s our job as producers to highlight our industry,” Sharon Tentinger said. “We’re glad consumers are interested in what we do, but at the same time (we) would like more consumers see how our milk is actually produced.

“We do all we can here at Ten-Ayr to do this through tours for both children and adults as our contribution to this effort.”

TENTINGER’S ALMOND BARS are pictured at the top level of the serving tray while her cinnamon rolls below are drizzled with a caramel glaze.

Tentinger said dairy visitors have come from as far away as Australia (a delegation of high school students and their instructor), elementary and high schools and nationwide university Extension groups for the past 20 years.

Now, partially retired, Tentinger said she has additional time to spend in her kitchen in the family’s home just up the slope from the free-stall milking barn that houses the 180-head Ayrshire herd.

She said her kitchen time – now that she is called on less frequently to assist with dairy chores – gives her time for baking, one of her favorite things to do.

Tentinger said, however, that even baking can require a little extra planning to allow her to work with the National Ayrshire Association and the Midwest Dairy Association.

Midwest Dairy Association has published a cookbook, “The Dairy Good Cookbook,” which highlights 47,000 dairy farm families and all dairy breeds with their high protein and butterfat production, features 115 recipes, including cheese yogurt, milk and butter.

TENTINGER’S AYRSHIRE heifers show their curiosity at the dairy operation in Plymouth County.

Tentinger said the book is available in local Barnes and Noble outlets.

Tentinger said that what to some might be a task is enjoyment to her as she gets out a bowl and ingredients for almond bars.

This is one of her favorite recipes, she said, due to a special texture and taste by using butter.

“Using our dairy products is the rule of standards,” she said.

Other favorite dishes include slow cooker creamed corn (with both butter and milk), cinnamon rolls with caramel icing (with butter and vanilla ice cream) and an orange ice cream salad.

Almond bars


1 cup butter

2 cups flour

1/2 cup powdered sugar

Mix and press into 9-by-13-inch pan. Bake at 350 degrees for 20 to 25 minutes.


1 8-ounce package cream cheese

2 eggs

1/2 cup sugar

1 teaspoon almond extract

Mix and pour over hot crust. Bake for another 15 to 20 minutes. Cool and frost.


1 1/2 cups powdered sugar

1/4 cup butter

1 1/2 tablespoon milk

1 teaspoon almond extract

Whip together and spread over bars. Refrigerate.

Slow cooker

creamed corn

(A Tentinger favorite for family gatherings.)

16 ounces of frozen corn

1 8-ounce package cream cheese

1/2 cup butter

1/2 cup milk

1 tablespoon sugar

Salt and pepper to taste

Put in slow cooker on high for 2 to 4 hours or on low for 4 to 6 hours.


for cinnamon rolls

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

3/4 cup vanilla ice cream

Mix ingredients and bring to a boil.

Remove from heat. Cool slightly and pour into 9-by-13-inch pan.

Add cinnamon rolls. Let rise and bake at 350 degrees according to roll recipe used.

Orange ice cream salad

1 6-ounce package orange Jell-o

2 cups boiling water

1 11-ounce can mandarin oranges

1 pint vanilla ice cream

Drain oranges and save juice. Dissolve Jell-o with boiling water. Add juice from oranges. Let stand until slightly thickened.

Whip until foamy, and add ice cream. Mix thoroughly and add oranges.


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