Dairymom's Thankful Thursday

Even though we have many challenges in our country, we also have an abundance of opportunities and blessings when we  work together to make our world a better place.

Little Rock will be buzzing  next week as the  Arkansas legislature meets to begin the  2015 session.

I'm thankful for the men and women serving in  city,county,state and national  government positions of service and leadership.

Dairy Q&A

                                                                      Question:

                                Do you pasteurize the  milk on your farm?

                                                               
                                                                     Answer:

No, milking equipment delivers milk directly from the cows to a refrigerated holding tank to preserve freshness and safety. The milk is then quickly transported to processing plants for continued freshness and safety. 

A dedicated "milk hauler" picks up our milk on the farm every other day, regardless of the weather or holiday,  and transports it to the Hiland milk plant in Fayetteville for pasteurization,packaging and delivering to consumers in our area.

                                    

                                                       
        

Happy National Oatmeal Month!

With the cold winter temperatures, howling winds and busy days on the dairy farm, I often look for easy,nutritious supper or breakfast meals. Farmer's Flapjacks would be perfect for both! This recipe is from my recipe book called Sassafras,The Ozarks Cookbook and suggests serving the flapjacks with fried apples, sausage, and coffee. I suggest a big glass of milk!

Farmer's Flapjacks


1 cup old-fashioned oats
1 cup buttermilk
1 egg
1/4 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 tablespoon butter,melted

Combine oats and buttermilk in a mixing bowl. Cover and refrigerate overnight. when ready to use, add egg,flour,sugar,baking powder, baking soda, cinnamon and butter, mixing thoroughly. Fry on a preheated greased griddle. Serve hot with butter and syrup. Makes 1 dozen.

Dairymom's Thankful Thursday

Looking back at 2014, these are just a few of the experiences I'm thankful for...

 serving on the Benton County Quorum Court,

for my new daughter-in-love,

the opportunity to share our farm story,

the beautiful cows and calves on our dairy farm,

and 

for 30 years married to the farm and the farmer.

"For I know the plans I have for you", declares the Lord,

"plans to prosper you and not to harm you, plans to give you hope and a future."

           ----Jeremiah 29:31

                                                           Happy New Year!

Holiday Dairy Delivery

Although UPS,FedEx and the U.S. Postal Service stopped delivery on Christmas Day, we had three special  holiday deliveries on the dairy!

Santa's dairy elves (also known as dairy farmers)  were on duty to make sure each delivery was a healthy one with no complications. 

                                                                             
                             I  love and appreciate  these dairy elves everyday down on the dairy farm!
                             

Dairymom's Thankful Thursday

For a child will be born to us, a son will be given to us;

And the government will rest on His shoulders;

 And His name will be called 

Wonderful Counselor,

Mighty God,

Eternal Father, Prince of Peace.

                            --Isaiah 9:6

I'm thankful for the sights and sounds of Christmas

 that I enjoy each year with my family down on the dairy farm.

Merry Christmas!!

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.