Nutrition
Breakfast Pizza with Cheddar Buttermilk Biscuit Crust
Ingredients For Crust (this crust fits a standard baking sheet) 1 ½ cups flour 2 tsp baking powder 1/2 cup or 1 stick cold butter 3/4 cup buttermilk 1/3 cup shredded cheddar (use a bacon or seasoned cheddar for a special treat) Optional chives, rosemary or other seasonings Pizza topping 8 eggs 1/2 cup milk … Continued
Upside-Down Buttermilk Honey Berry Cake
Baked in a skillet, this upside-down cake is simple and beautiful. Though a bit rustic-looking, it tastes delicious with some whipped cream or a scoop of ice cream. You can also add some more fresh fruit on top if you would like. Ingredients 2 cups flour 1 tsp. baking powder 2 eggs 1 cup … Continued
Almond Cherry Vanilla Cake
Ingredients 2 cups almond flour or 1 1/4 cups almond flour and 1/4 cup coconut flour 1 tsp. baking powder 2 eggs 1 cup yogurt 1/2 cup sugar 2 tsp. vanilla 1/2 tsp. almond extract 1 cup roughly chopped cherries (fresh or frozen) Directions Preheat oven to 350 degrees. Mix flour and baking powder. Make … Continued
Dairy & The 2020-2025 Dietary Guidelines for Americans by Life Stage
From age 9 on, it is recommended that everyone eat three servings of dairy each day. Until then, it varies. The following is the National Dairy Council’s breakdown of the 2020-25 Dietary Guidelines for each life stage from infancy through adolescence. Below are suggestions for how to incorporate dairy in your child’s diet. Also included … Continued
Carrot Cake Cupcakes
These carrot cake cupcakes made with rye flour, but you could easily make them with all all-purpose flour. I just like a little extra nuttiness from the rye. Ingredients 1 cup rye flour 1 cup all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ginger 1 tsp. vanilla 3/4 cup … Continued
Oat Flour Raisin Scones
Oat Flour Raisin Scones You can make these oat flour raisin scones with all-purpose flour. Just use 2 cups of flour and 1 tsp. of baking powder. Ingredients Instructions
Voices from Maine Schools
See how our relationships with Maine schools are making a difference in cafeterias across the state. Hear directly from school nutrition professionals about the resources, equipment, and support we've provided.
Tina Fabian, RSU 3
The milk barrels were a fun and engaging marketing tool to showcase milk. Displaying them at the end of our serving line had a noticeable impact, encouraging more students to choose milk with their meals. We sincerely appreciate the support of the Maine Dairy Council in helping make this possible!
Denise Tapley, RSU 89
The coolers were extremely useful to our program, besides use in the regular summer program. The kids thought they were super cool and awesome looking! We appreciate your organization so much and love our coolers.
Wendy McDonald, Orrington and Dedham
The students love seeing the milk in the milk barrels and picking it up themselves. They like that the milk is so cold- that has really surprised them how cold the barrels keep the milk.
Cyndi Kimball, Easton
This piece of equipment is the coolest—both figuratively and literally. The students truly enjoy having access to the yogurt bar, especially with the fresh fruit mix-ins. Honestly, we didn’t realize just how much yogurt we were going through until we saw the distributor’s numbers. It's clearly a big hit!
Tammy Conners, RSU 74
We have been fortunate to be able to receive coolers when needed for many years. The coolers are a must to serve meals off site and away from our cafeterias (summer meals, field trips or simply spring picnics outside.) The size is much safer for staff to carry than a large chest cooler and we do pack reasonably even though the coolers can hold a full crate of milk. Your support is very much appreciated!
