Dairymom's Thankful Thursday

If you need a little inspiration this week, head to the Benton County Fair.

The livestock barn is full of young people  showing livestock

  as part of their 4-H or FFA  projects. Not everyone will go home with an

 assortment of  fair ribbons but  each young person  will have learned 

valuable life lessons that will help them succeed in life.

                                       I'm thankful for the dedication of each young person
                                  entering the fair  and the many adult leaders that guide them
                                 throughout the  year as they work on their individual projects.

Dairymom's Thankful Thursday

We're not so happy about ninety plus degree weather in August even

 though it's expected , but  the farmers are smiling about all the green grass.

I'm thankful for August green and the supply of hay our

 cows will enjoy this fall and winter.

Dairy Q&A

                                                                Question:

     What does the label "Best By" mean on top of the milk jug?

                                            Answer:

According to Midwest Dairy,"Best By","Best if Used By" and "Use-By" dates  indicate  the recommended timing for the best flavor and optimal quality of the milk or milk product.  Even if the product date expires, it may still be safe to use if handled properly. 
Discard dairy products that develop an off flavor,odor or appearance.

Sweet August

I can't think of a better way to end July and welcome  August than with a big scoop of vanilla ice cream on top of a delicious piece of White Texas Sheet Cake.  This Taste of Home magazine recipe has been in my recipe collection file since 1993 but today was my first time to bake and serve it to my family.  It was easy to make and  a perfect Sunday dessert to serve the family!

White Texas Sheet Cake

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs,beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar,sifted
1/2 teaspoon almond extract
1 cup chopped walnuts, optional


Directions:

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour,sugar,eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15-in x 10-in. baking pan. Bake at 375 degrees for 20-22 minutes or until cake is golden and tests done. Cool for 20 minutes. Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove from the heat; add sugar and extract and mix well. Stir in walnuts if desired; spread over warm cake.

Yield: 16-20 servings

                                                               Happy August!

Dairymom's Thankful Thursday

When you look at our tall corn crop and the green pastures,

 it's hard to believe August is just around the corner. 

I'm thankful for the blessing of rain we have received in July 

for our crop  fields and pastures

and

for our crop of sunflowers.

down on the dairy farm.

Moon Moos

We talk about the stars aligning just right, but it was the full moon

 that caught my eye rising directly  above  the milk barn. 

 The cows didn't seem impressed as they were leaving the barn after being

 milked for the second time today.   I'm sure they were anxious to get to  the

 feed barn for a snack and a drink of water before bedtime in the pasture.

                                       It was an end to an  ordinary day but a simple reminder
                                           of how extraordinary  God is if  we just look up!

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!