Dairy Farmer's Party

 

A birthday down on the dairy farm is always a celebration.

These new calves represent the growth of our dairy herd

and the future production of high quality milk.

My daily job is caring for these new babies.

It truly is a celebration when you witness a calf that is

 born and raised on the farm give birth to her own calf.

It's one of the labors of  dairy farmer love to watch 

this process over a two and a half year process.

It's our own brand of dairy farmer party!

 

                              

                                      We're also finding the fun in farm family birthdays

                                              with the expert candle blowers.

                                Hattie and Breck definitely bring more fun to the party!

Sheath Cake is one of our family favorite birthday

requests. It's not so pretty but if you love

chocolate cake with a big dip of vanilla ice cream,

this is perfect!

Sheath Cake

Ingredients:

1 stick butter

1/2 cup shortening

4 Tablespoons Cocoa

1 cup water

1 teaspoon vanilla

2 cups sugar

2 cups flour

1/2 cup buttermilk

 1 teaspoon soda

2 eggs,slightly beaten

Bring margarine, shortening, cocoa and water to a rapid boil.

Pour over the sugar and flour,beat well.

Add buttermilk and soda, vanilla and eggs.

Beat, then bake at 400 degrees F. for 20 minutes.

Cover with the following.

Icing:

1 stick butter

4 Tablespoons cocoa 

3 1/2 cups sifted powdered sugar

6 Tablespoons milk

1 cup pecans (optional)

1 teaspoon vanilla

Bring butter, cocoa and milk to a boil.

Add powdered sugar, vanilla and pecans.

Beat well, pour over cake while hot.

October Treat

Even though we can buy apples year round, there's just something special when given apples from a friend's own tree.  We don't know the name of the apple but I would describe them as a mild Granny Smith--slightly tart but perfect for baking in cake or pie.  Kicking off October with a new cake recipe that filled the kitchen with smells of cinnamon and apples seemed the perfect way to celebrate the gift of fall apples. I read through a lot of recipes posted on line and even though many were very similar to the one I chose, I trusted my old cookbook,Sassafras!

The recipe was easy to make and the brown sugar icing was finger lickin' good!
I'm pretty sure this cake will be a family favorite especially when you add a dip or two
of vanilla ice cream sprinkled with cinnamon.


Alley Spring Apple Cake

                                                              Ingredients:

1 cup vegetable oil
2 cups sugar
3 eggs, well beaten
1 tablespoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4  teaspoon cloves
1 teaspoon baking soda
1 teaspoon salt
3 cups peeled, chopped apples
1 cup chopped pecans

Brown Sugar Icing:
 1 cup firmly packed brown sugar
 1/2 cup butter
 1/4 cup evaporated milk
 1 teaspoon vanilla

Preheat oven to 350 degrees. Generously grease a bundt pan. In a large bowl, mix oil, sugar and eggs.
Add vanilla. Sift together flour, baking powder, cinnamon, nutmeg, soda and salt.
Blend into oil mixture. Fold in apples and pecans. Pour into prepared pan and bake 55 to 60 minutes.
Remove cake from pan and cool. To prepare icing, bring brown sugar, butter and milk to a boil, stirring constantly. Remove from heat and stir in vanilla. Beat with a spoon until icing is cool. Drizzle over cake. Serves 12 to 15.


                                                        Happy October!

Key Lime Pound Cake

 A  few weeks ago, I found this delicious Key Lime Pound Cake while scrolling on Facebook.
Many thanks to the author of The Irreverent Kitchen for sharing this dairy packed recipe!

From the reviews of family and friends, I'm adding this to my cake recipe collection!


Key Lime Pound Cake with Key Lime Cream Cheese Icing

Ingredients:
4 sticks butter, room temperature
3 cups sugar
6 large eggs, room temperature                                                         
4 cups all-purpose flour
1/2 cup fresh key lime juice
1/4 cup evaporated milk
4 teaspoons key lime zest,minced
1 teaspoon vanilla

Directions:
Preheat oven to 300 degrees F. Cover inside of 10 inch tube pan with non-stick spray.
Beat butter with stand-up or electric hand-held mixer until light in color and fluffy.
One at a time, add the eggs and beat only until yellow disappears.
Stir juice, milk,zest and vanilla together.
Now mixing by hand, gradually add flour to the butter egg mixture alternating with the key lime juice
and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients.
Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
Bake for 1 hour and 45 minutes or until cake tester comes out clean.
cool on a cooling rack for 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

Key Lime Cream Cheese Icing

Ingredients:
3-4 Tablespoons butter, room temperature
4 cups confectioner's sugar,sifted
1/2 cup freshly squeezed key lime juice
2-3 teaspoons key lime zest
1 teaspoon vanilla

Directions:
Using a hand mixer, beat cream cheese and butter in a large bowl until well mixed.
Add confectioner's sugar  and beat well until completely smooth and fluffy.
Add key lime juice, zest, and vanilla and mix until all ingredients are incorporated.
Ice cake.
The excess icing was used to fill the middle hole of the cake and when the cake is served, icing can
be dolloped next to the side of a slice of cake.

                                     
                                               Don't forget your dips of vanilla ice cream!

Dairy Farmer's Thankful Thursday

Even though you don't see any black spots on this new calf, it is a Holstein.

There's nothing prettier than a pure  white calf  on bright spring green grass.

Each calf is unique and has characteristics of its parents.

In fact, every calf's spots or markings are unique to them.

What I love about all of the dairy cows, no matter what kind or color,

they provide us with delicious, nutritious  milk.

I'm thankful for the new spring calf crop

and the milk that is produced for all of us to enjoy.

What kind of world would it be without 

butter and cream cheese to use when baking Easter

 goodies like Coconut Cake with Pineapple Filling?

                               
                                                     

Dairy Farmer's Dream Dessert

Thanks to Amanda's Cookin' recipe Pineapple Dream Dessert, I found the Cool Whip made with real cream! I was drawn to the recipe by the ingredients of butter and cream cheese, but finding this new version of Cool Whip made it a Dairy Farmer's Dream Dessert for me!



Pineapple Dream Dessert

Ingredients

Crust:
2 1/2 cups graham cracker crumbs (2 sleeves)
1/2 cup unsalted butter

Layers:

2 cups powdered sugar,sifted
1/2 cup unsalted butter,softened
4 oz. cream cheese,softened
8 oz,  container Cool Whip
20 oz. can crushed pineapple,drained well

Instructions:
Preheat oven to 300 F.

Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into a 9x9 inch square pan and bake for 8-10 minutes. Place on wire rack to cool.

Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until mixed.  Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.

Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

Dairymom's Thankful Thursday

It's never too hot in the garden when you are thinking about

 eating corn on the cob  with a lot of sweet butter!

I'm thankful that the corn is picked and in the freezer!

Celebration Cake

If you are looking for a special occasion cake that is pretty, tastes delicious, has lots of calories and will disappear quickly, The Best Strawberry Cake Ever is the cake for you! It was the perfect choice for our Mother's Day celebration and I certainly want to give credit to World-Recipes for sharing it on Facebook. The only thing I would add is a big dip of vanilla ice cream to make the celebration complete!


The Best Strawberry Cake Ever

Ingredients:

1 box (18.25 ounce) white cake mix
1 (3 ounce) box strawberry -flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting
Ingredients:
1/4 cup butter, softened
1 (8 ounce) package cream cheese,softened
1 (10 ounce) package frozen strawberries in syrup, thawed and pureed
1/2  teaspoon strawberry extract
7 cups confectioners' sugar,sifted
 Optional: Freshly sliced strawberries for garnish

Instructions:

Preheat oven to 350 degrees F. Lightly grease 2 (9 inch) round cake pans
In a large bowl, combine cake mix and gelatin. Add pureed strawberries,eggs,oil and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until wooden pick inserted in the center comes out clean.
Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.
Beat in 1/4 cup of the strawberry puree and the strawberry extract. ( Use the leftover puree in smoothies or on ice cream for a delicious treat). Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries if desired.

Grilled Cheese for Adults

A grilled cheese sandwich and a bowl of soup has often been a quick meal when we've been working late on the farm, especially during cold winter days. Midwest Dairy's  Hot and Sweet Grilled Cheese looks like a perfect adult tasting supper  with that mixture of peach preserves and jalapeno pepper to add a little spice!

Hot and Sweet Grilled Cheese

Ingredients:

For Peach Jalapeno Jam:
3 tablespoons peach preserves
1/2 fresh jalapeno,seeded and finely chopped

For sandwiches:
11/2 tablespoons unsalted butter,softened
4 slices 12-grain bread
2 slices white Cheddar cheese
2 slices Pepper
Jack cheese
2 slices smoked Gouda cheese
1/2 small avocado, thinly sliced

Directions:

For peach jalapeno jam, combine peach preserves and jalapeno in a small saucepan over medium heat.
Stir mixture constantly until the preserves are melted. Remove from heat and set aside.

For sandwiches, preheat a large nonstick or cast iron skillet over medium heat for about 2 minutes. Butter one side each of 2 slices of bread. Turn buttered slices over, buttered side down, and spread jam over the second side of each bread slice. On top of jam side of each bread slice, layer 1 slice of white Cheddar cheese, 1 slice of Pepper Jack cheese, half the slices of avocado and 1 slice of smoked Gouda cheese. Spread jam on the 2 remaining slices of bread and place jam side onto the cheese. Spread remainder of butter on bread on top of sandwiches.

Place sandwiches buttered side down in preheated pan. Partially cover with a lid, allowing steam to escape, and cook for 11/2 to 2 minutes or until bread is toasted and browned. Flip sandwiches over with a spatula. Partially cover with a lid and cook for an additional 11/2 to 2 minutes, watching carefully for the bread to brown and the cheese to melt. Remove sandwiches from heat and cut in half. Serve warm.

Cook's tip: Cooking time depends on your cook-top and cookware. It's better to go slow and give the cheese time to melt while the bread gets toasty brown. If the bread is browned but the cheese hasn't completely melted or if you are making several sandwiches to serve, place the sandwiches in a 250 degree oven on an baking sheet to continue warming and keep bread crisp.

Yield: 4 servings

Leftover Relief: Hash Brown Quiche

Although I enjoy the leftovers from Christmas dinner, I'm ready for a change in the menu or at least a variation.  Hash Brown Quiche is a tasty way to enjoy and utilize  the surplus of Christmas ham and is versatile enough to be used for a breakfast or supper main dish.

This recipe was a  Country Woman magazine prize winner submitted by Jan Peters of Chandler,Minnesota, many years ago. It's a family  favorite in my recipe collection and definitely a leftover relief!


Hash Brown Quiche

Ingredients:

3 cups frozen loose-pack
   shredded hash browns,thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1 cup (4 ounces) shredded
   cheddar cheese
1/2 cup shredded jalapeno cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Press hash browns between paper towel to remove excess moisture.
Press into the bottom and up the sides of an ungreased  9-in. pie plate.
Drizzle with butter. Bake at 425 degrees for 25 minutes.

Combine the ham,cheeses and green pepper; spoon over crust.
In a small bowl, beat eggs,milk,salt and pepper. Pour over all.
Reduce heat to 350 degrees' bake for 25-30 minutes or until a knife
inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
Yield: 6 servings

Time Saving Tip: Make the hash brown crust and chop the ham,
                           cheese and peppers the night before.

Triple-Chocolate Buttermilk Pound Cake

Even though our Easter baskets and candy bowls are overflowing with chocolate, we can never have enough chocolate when a dessert is needed for a family dinner! What really caught my eye about this Triple-Chocolate Buttermilk Pound Cake recipe in my February issue of Southern Living was the buttermilk ingredient. I've never made a recipe with buttermilk that didn't turn out to be a family favorite and this one is no exception!

I followed the directions to the letter, except for the ingredient of instant espresso. Since I didn't have instant espresso on hand, I used an additional teaspoon of vanilla extract ( for a total of 3 teaspoons of vanilla).

Triple-Chocolate Buttermilk Pound Cake

Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon salt
11/2 cups butter,softened at
    room temperature
3 cups granulated sugar
5 large eggs, at room temperature
11/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet
  chocolate morsels
   Shortening

Chocolate Glaze:

3/4 cups semisweet chocolate morsels
3 Tablespoons butter
1 Tablespoon light corn syrup

Buttermilk Glaze:

1 cup powdered sugar,sifted
1 to 3 Tablespoons buttermilk
1/4 teaspoon vanilla extract

Prepare Cake:

Preheat oven to 325 degrees. Whisk together flour and next 3 ingredients. Beat 11/2 cups butter in a medium bowl at medium-high speed with electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 11/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12 cup Bundt pan. Sharply tap pan on counter to remove air bubbles.

Bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes or until wooden pick inserted in center comes out clean.Cool in pan on a wire rack 20 minutes.Remove from pan; cool completely on rack.

Chocolate Glaze:
Combine semisweet chocolate morsels, 3 Tablespoons butter, and 1 Tablespoon corn syrup in microwave bowl. Microwave at Medium (50% power) 1 to 11/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 teaspoon vanilla.

Buttermilk  Glaze:
Whisk together powdered sugar, 1 Tablespoon buttermilk and 1/4 teaspoon vanilla in small bowl until smooth. Add up to 1 Tablespoon buttermilk, if desired. Drizzle glazes over cooled cake.

Rave Reviews Coconut Cake

A special friend shared this recipe with me many years ago but it's still a favorite choice for any special occasion-- especially December birthdays!

Rave Reviews Coconut Cake


1 package (2 layer size) yellow cake  mix
1 package (4 servings) Jello Brand    Instant Pudding
11/3 cup water
4 eggs
1/4 cup oil
2 cups Bakers Angel Flake Coconut
1 cup chopped walnuts or pecans

Blend cake mix, pudding mix,water, eggs and oil in large mixing bowl. Beat at medium speed for four minutes. Stir in coconut and nuts. Pour into 3 greased and floured cake pans. Bake at 350 degrees for about 20-25 minutes; cool in pans 15 minutes, then remove and cool on rack. Fill and top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting

4 Tablespoons butter
2 cups Bakers Angel Flake Coconut
1 package 8 ounce cream cheese
2 teaspoons milk
31/2 cups sifted powdered sugar
1/2 teaspoon vanilla

Melt 2 tablespoons butter in skillet; add coconut, stirring constantly over low heat until golden brown.  Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese; add milk, beat in sugar gradually. Blend in vanilla.Stir in 1 3/4 cups of the coconut, and spread on tops of cake layers. Stack and sprinkle with remaining coconut.

Optional: I spread icing between the layers, on top and the sides.

Dairymom's Butter Tradition

A few weeks ago, while standing in the grocery check-out line, I spotted the new Taste of Home Cookies recipe book. I couldn't resist adding it to my collection and so glad I did!  Lemon Butter Spritz, a recipe submitted by Iola Egle of Bella Vista,AR,   turned out to be a perfect recipe for my first experience using the new cookie press that I happily brought home from the  Dirty Santa  Game I participated in  last week at a family Christmas gathering.

I'm pretty sure these buttery cookies will become part of my Christmas cookie tradition after today's experience! 

Lemon Butter Spritz

1 cup butter,softened
1 1/4 cups confectioners' sugar
1 egg
1 Tablespoon lemon juice
1 Tablespoon grated lemon peel
2 1/2 cups all-purpose flour
1/4 teaspoon salt

Glaze:
1 cup confectioners' sugar
2 Tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 to 3 Tablespoons whole milk

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar until light an fluffy. Beat in the egg,lemon juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well.
Using a cookie press fitted with a bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2 1/4-inch pieces (do not separate pieces).
Bake 5-7 minutes or until set (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.
For glaze,in a small bowl, combine the sugar,cocoa,vanilla and enough milk to achieve desired consistency. Drizzle over cookies. Let stand until set.

Yield: 4 1/2 dozen

                                                                             

Macaroni Celebrates June Dairy Month

 There are absolutely no losing recipes at the Arkansas Farm Bureau Dairy Foods Contest but the overall winner of the Main Dish category this year was The Toasted  Macaroni and Pimento Cheese with Bacon Sandwich. The delicious winning sandwich was a creation of Hope McAlee of McRae, Arkansas.

While watching Hope prepare this recipe for the contest, it was obvious that she had prepared this may times for her family. She did tell us it was a bit messy to eat but you will be happy to use your fork to eat every last bite!



The Toasted Macaroni and Pimento Cheese with Bacon Sandwich

Ingredients:

Pimento Cheese--
2 cups shredded sharp cheddar cheese
3/4 cup of Miracle Whip
1/4 tsp. onion powder
1/4 tsp. dark chili powder
1 tsp. to 1 tbsp. hot sauce (optional, use to personal taste)
1 (4oz jar) of Pimento peppers,diced and drained
Salt and pepper as needed
8 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. paprika

Macaroni and Cheese--
2 cups macaroni
2 tbsp. butter
1/4 cup pimento cheese spread
4 oz. of heavy whipping cream
1 cup mixed blend of cheese
4 oz. Velveeta Cheese

Bread: Your choice of thick sliced bread

Bacon: 1-2 slices bacon per sandwich

Preparation Directions:

Pimento Cheese--Place cheddar cheese, cream cheese, Miracle Whip, garlic powder, onion powder, paprika, chili powder, hot sauce and pimento cheese into bowl and mix. Mixer may be used, although a simple spoon or fork works well. Season with salt and pepper.

Macaroni and Cheese--Cook macaroni in boiling water for 6-9 minutes. Once cooked, strain and place back in pot. Add butter, whipping cream and Velveeta. Once butter has melted, add cheese.

Bacon: Fry bacon, chop in small pieces.

Sandwich--Slice bread , and butter on one side of the pieces of bread. Spread macaroni and cheese on one piece of bread, and pimento cheese on the other piece. Chop up bacon and place heart portion on macaroni side. Put sandwich together. Place sandwich in preheated skillet and toast bread to desired darkness. Flip sandwich and repeat step. Once finished toasting, remove from skillet. It is suggested that the sandwich is cut in half because this sandwich can be quite messy.

Serving suggestions: Serve with chips or other favored sides. Eat with fingers or fork. Enjoy the cheesiness!

Cooking time: approximately 30 minutes

Dairy Sweet Cake

When trying to decide what kind of cake to bake for my Mother's birthday last week, I found  this recipe tucked in my stack of  recipes that I had pulled from a December 2012 edition of Southern Living. It's a stately three layer cake, perfect for a celebration of any kind and has the perfect dairy ingredients--milk and butter!

Even though we never met Mrs. Billett, we certainly thank her for providing this sweet dairy-filled cake  recipe!


Mrs. Billett's White Cake

1 cup milk
1 1/2 teaspoon vanilla extract
1 cup butter,softened
2 cups sugar
3 cups cake flour
1 Tablespoon baking powder
5 egg whites
Vanilla Buttercream Frosting

Preheat oven to 350 degrees F. Grease 3 (8 inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
Stir together milk and vanilla.
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar beating until light and fluffy. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans. Bake for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks; discard parchment paper. Cool completely (about 40 minutes).
Spread Vanilla Buttercream Frosting between layers (about 1 cup per layer) and on top and sides of cake.

Vanilla Buttercream Frosting

1 cup butter,softened
1/4 teaspoon salt
1 (32oz) package powdered sugar
6-7 Tablespoons milk
1 Tablespoon vanilla extract

Beat butter and salt at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with 6 Tablespoons milk, beating at low speed until blended and smooth after each addition. Stir in vanilla. If desired, beat in remaining 1 Tablespoon milk, 1 teaspoon at a time, until frosting reaches desired consistency.

 

                            You can't go wrong with this cake, especially if it's topped with ice cream
                                                           or served with a glass of milk!

Butter Up Your Valentine

While looking through my recipe file last weekend, I came across one of my favorite cookie recipes from  my special  friend, Nancy, who shared this recipe with me more than thirty years ago. These heart shaped  cookies are a great choice  for buttering up your favorite Valentine!



Raspberry Hearts

1lb butter (softened)
1 cup sugar
6 cups flour
Raspberry jam (may also use strawberry)


Beat butter with sugar until fluffy. Roll out thin (1/2 inch)  and cut with small heart cutter. Spatula onto an ungreased pan.Bake at 400 degrees only 5-7 minutes.  Cool.

Spread thin layer of raspberry or strawberry jam on one side of cookie. Place second cookie on top.

Optional: Glaze cookies before baking with 2 egg yolks and 2 Tablespoons water


                                                                    

                                                  Happy Valentine Day to my sweet friend!

Winter Storm Refueling Snack

We've been working to prepare for the predicted winter storm with a week of frigid temperatures  but hoping it won't be as bad as it sounds!  Tractors and trucks are fueled, we've got plenty of feed for the animals, the generator at the barn has been started on a test run just in case we lose power and the wood pile was restocked for house heat. I've also made  sure there is plenty of food in the pantry for refueling the farmers!





Cold weather always brings the hungry farmers to the kitchen for a refueling snack. The last of the holiday banana stockpile was begging to be baked into something that would be good with a glass of milk or a cup of hot chocolate!  Banana Snack Cake  from Jim Graham's Farm Family Cookbook for City Folks is easy to prepare and perfect for winter storm snacking.







Banana Snack Cake

1 cup butter,softened
1 cup sugar
2 eggs
1/2 cup buttermilk
1 cup (2 medium) bananas,mashed
1 teaspoon vanilla
2 cups flour
1 cup quick rolled oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 6-ounce package semisweet chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees F. In a large bowl, combine butter, sugar, and eggs, and mix well.
Stir in buttermilk, bananas, and vanilla; blend thoroughly. Lightly spoon flour into a measuring cup and level off. Stir in flour, oats, soda, and salt; mix well. Stir in chips. Spread batter in 9x13-inch greased pan. (Optional: Sprinkle nuts evenly over the top.)  Bake 30 to 35 minutes.

Cookies for Santa's Milk

I can't imagine Santa refusing any kind of cookie but  I decided to have a trial run  just to make sure before Christmas Eve arrives!

One of my hobbies through the years has been saving recipes  from  magazines that appeal to me or that I think my family might like. To tell the truth,  I could probably try a new recipe everyday for the rest of my life.  Deluxe Chocolate Marshmallow Bars was a recipe clipped from an issue of Country Woman magazine several years ago.  

Deluxe Chocolate Marshmallow Bars

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons baking cocoa
12 cup chopped nuts,optional
4 cups miniature marshmallows
Topping:
1 1/3 cups (8oz) chocolate chips
3 tablespoons butter
1 cup peanut butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes.
 Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
 For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.
Yield: about 3 dozen.

                                     These cookies   will be a perfect match for Santa's milk!

Thanksgiving Butter Up

Have you tried to butter up your turkey? I know there are many ways to cook a turkey, but I was intrigued by this Dairy Makes Sense  special blend of butter for turkey basting, vegetable seasoning or serving with hot bread. Not only can you try it for Thanksgiving--you may want to share it as a Christmas gift!

Sage,Rosemary, and Thyme Butter

Ingredients:

1 stick (8 tablespoons) unsalted butter,softened
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon finely chopped rosemary leaves
1/4 teaspoon salt

Preparation:

Combine ingredients in a small bowl; stir until well blended. Spoon into an airtight container; store in refrigerator.

Recipe Variations: Use your favorite herbs and/or spices to flavor unsalted butter. Add your own salt to taste. We purchased a combination package of "poultry blend" herbs--sage, rosemary, and thyme--making it super easy to prepare this flavored butter. Sage,Rosemary, and Thyme Butter can be used as a rub to flavor and moisten your holiday turkey. Also, add flavored butter to season any vegetable or serve with hot bread. Give as a gift in an airtight decorative container with lid.

Dairymom's Thankful Thursday

With everything else in the garden winding down and drying up, I was surprised to receive the biggest sweet potato I've ever seen   from my friend Joe's garden. It appeared that all the potatoes he planted in the same hill had joined forces to produce one massive  heart shaped  sweet potato. There just wasn't any choice but to   bake it ,slice it and bake a little longer in   a combination of butter, brown sugar, cinnamon and topped with marshmallows for all the 'big' kids in the family.

 

 

 

I'm thankful that Joe is so generous with his produce and for the fact that he gardens just down the road in my in-laws old garden spot that has produced a garden of memories for my family down on the dairy  farm.

Butter Up Your Valentine!

 Valentine's Day is the perfect time  to butter up your favorite sweeties!  I found this recipe in the Land of Lakes  online recipe  file a couple of weeks ago and decided it would be a  perfect  butter up treat for my family. After watching my family enjoy this cake with a scoop of vanilla ice cream and strawberries, I'm adding the recipe to the family favorite file with a special note to myself when I need a recipe for buttering them up!

 

Butter Cake With Browned Butter Frosting
2 1/2 cups all purpose flour
1 2/3 cups sugar
1 cup Butter,softened
1 cup buttermilk
4 eggs
1 teaspoon soda
1/2 teaspoon salt
1 1/2 teaspoons vanilla

Heat oven to 350 degrees F. Combine all cake ingredients in large bowl. Beat at low speed, just until just moistened. Increase speed to high. Beat,scraping bowl often, until well mixed.

Pour batter into greased 13x9-inch baking pan. Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely.

Frosting:
6 tablespoons butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
3 to 4 tablespoons milk

Melt 6 tablespoons butter in 1-quart saucepan over medium heat. Continue cooking,stirring constantly and watching closely, until butter just starts to turn golden(4 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.

Combine browned butter,powdered sugar and 1 1/2 teaspoons vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Frost cooled cake.

 

Happy Valentine Day!