December's Gift for the Dairy Farm

I can't think of a better way to start December than finding a newborn calf on the dairy farm! It's December's gift to our  dairy farm along with extremely warm,mild weather.
Just as soon as we finished feeding our other calves this morning, we brought this new calf to the calf raising area and placed him in his own private calf hutch and fed him  a bottle of colostrum. He's had a great birthday so far!

 Even though we will have many celebrations  through  the month of December, why not celebrate today with a birthday cake? When I came across this Birthday Pound Cake recipe in one of my many cookbooks, I just had to give it a try!

I've already got a couple of pound cake recipes in my collection, but I'm adding this one, too! I loved the lemony smell while it was baking and the lightness of the pound cake (It's amazing that a pound cake can be light!).   Topped with a couple of dips of vanilla  ice cream drizzled with  strawberries, this cake  would be a perfect choice for any celebration!


Birthday Pound Cake

Ingredients:
1 cup Crisco shortening
1 1/2 sticks butter
3 cups sugar
5 eggs
1 teaspoon vanilla
1 teaspoon lemon extract
3 1/2 cups all-purpose flour
1 cup milk

Preheat oven to 350 degrees F. Mix shortening,butter,sugar. Add eggs,one at a time. Add vanilla and lemon flavorings. Add small amounts of flour, then small amounts of milk until all is used. Spray tube pan with cooking spray, and pour batter into pan. Bake for 1 1/2 hours. Cool for 10 minutes and turn cake out on a plate.

                                                                     Happy December!!

Dairymom's Thankful Thursday

 

Even though we still desperately need rain, we have had beautiful fall weather that has allowed us to plant fields of wheat and other types of spring forage that will be enjoyed by our dairy cows when harvested in the spring. I'm thankful for the green fields that growing and the limited amount of rainfall that we have received.

Santa's Cookie List

When flipping through my recipe file with thoughts of baking cookies for the holiday, I found a
recipe that my nursing school roommate gave me years ago. Just looking at the recipe card brought a flood of memories of special occasions and fun events that we enjoyed together while in school.  You can never have too many cookie recipes and this is a perfect one for Christmas,Valentine Day,showers or just because! I wonder if this cookie could be on Santa's list?

Raspberry Hearts 

1 pound butter (softened)
1 cup sugar
6 cups flour
Raspberry or strawberry jam


Beat butter with sugar until fluffy. Add flour to sugar and butter mixture. (dough is dry)
Roll out thin (1/2 inch). Cut out with small  heart shaped cookie cutter. Spatula onto an ungreased pan.
Bake at 400 degrees only 5-7 minutes. Cool.
Spread raspberry or strawberry jam on top of cookie and place second cookie on top.

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

 

I'm thinking Santa would probably enjoy these with a glass of milk!

 

 

Healthy Holiday Breakfast

It's not every one that can get excited about Homemade Low-Fat Granola! Last week while grocery shopping, I gave up on finding a plain granola that I could put with my low-fat vanilla yogurt. Lo and behold, this recipe is on the Dairy Makes Sense website.  What's even better, why not make this  for a    special person on your Christmas list that enjoys a low-fat nutritious and tasty breakfast! 

Homemade Low-Fat Granola

Ingredients for the granola:
4 1/2 cups old-fashioned oatmeal,uncooked
1/3 cup sliced almonds
2 teaspoons cinnamon
1/2 teaspoon salt (optional)
1/4 cup maple syrup
1/4 cup apple juice
1 tablespoon vegetable oil
1/2 cup raisins

Preparation:
Preheat oven to 350 degrees F. Stir together oatmeal,almonds,cinnamon,and salt,if desired, in a large bowl. In a seperate bowl,whisk maple syrup,apple juice and vegetable oil; pour over oatmeal mixture and stir to coat thoroughly. Spread mixture in an even layer onto a 15x12-inch baking pan. Bake for 25 minutes,stirring twice during baking time.

Cool mixture in the pan before adding raisins. Store granola in an airtight container. To serve: Pour 1 cup milk over a heaping 1/2 cup of granola. Top with fresh berries, if desired.

Substitution Idea: Instead of milk,top one cup of fat-free yogurt with the granola.

Can't you just see this granola recipe in a cute little mason jar decorated with a holiday ribbon?

Celebrating Farm Love

Twenty eight years ago today, I married not only the farmer,I married the farm. It was obvious from the start that the farmer's first love would always be the cows and the land and I accepted that condition. Not only have I accepted it , I truly understand farm love after twenty-eight years!

 

We're totally committed to farm love

 and  providing you with safe,high-quality milk and dairy products!

 

 

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Black Friday Turkey and Cheese Special

There's nothing wrong with a delicious turkey sandwich made from our Thanksgiving leftovers , but I know from past experience that my family will desire other options very soon!  Fortunately, I found  Turkey Tetrazzini with Cheddar and Parmesan on the Dairy Makes Sense website and it's the perfect option for the leftover turkey  and  my  Black Friday plans.



Turkey Tetrazzini with Cheddar and Parmesan

Ingredients:
Non-stick cooking spray
1 package (12 ounces) whole wheat penne pasta
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free low-sodium chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/2 teaspoon pepper
2 cups sliced white button muschrooms
1/3 cup grated Parmesan cheese
2 cups diced cooked turkey breast (works well with leftover turkey or chicken)
1 cup frozen peas
1 cup shredded reduced-fat Cheddar cheese

Preparation:
Preheat oven to 350 degrees F. Spray a shallow two to three-quart baking dish with cooking spray; set aside. Cook pasta according to package directions. In large saucepan over medium heat, melt butter and stir in flour. Stirring constantly, cook about 2 minutes. Whisk in milk, chicken broth,wine and pepper; bring mixture to a boil. Stir in mushrooms,reduce heat and cook about 10 minutes,stirring frequently, or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese,pasta,turkey and peas into milk mixture; spoon into prepared baking dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

Spotted Cow's got its own Black Friday Special,too!

 

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Dairymom's Thankful Thursday

After our cows are milked and fed ,

we're heading to town for  Thanksgiving dinner at my Mother's house. Even though I miss those that are no longer with us around the table, I'm thankful for the wonderful memories and stories that we will laugh and talk about as we make more  family memories for the younger generation.                                                                  Happy Thanksgiving!!