Tuesday, December 29, 2015

It's Better With Butter


Anyone for a game of Jenga? 
Alright, I'm kidding. We use butter for almost everything, but Jenga is carrying it a bit too far, even for us dairy farmers! 

Butter is made from two ingredients- cream and salt. It's just that simple (no ingredients that can't be pronounced). First, the cream is separated from fresh whole milk. The cream is then churned by shaking it vigorously until it thickens. The remaining liquid (buttermilk) is removed. The butter is washed and formed into its solid shape.
Ta-da! Butter is made.


Butter can be stored in a refrigerator for up to 2 months, and in the freezer for up to 9 months. It can be stored longer, but the flavor might be sacrificed a bit. Besides, if your family is like mine, butter doesn't stay around very long anyway. It's always on our grocery list!

Melting on your toast... a sliver on your steamed vegetables...drizzled on your popcorn... you get the picture.
 
And then there's flavored butter...OMG!
 
 
 
Cranberry Orange Butter

Recipe by: Midwest Dairy Association
Brighten up breakfast by serving this flavorful spread at home or giving as a gift to your foodie friends.

Ingredients

  • 1 stick (8 tablespoons) unsalted butter softened
  • 6 tablespoons whole berry cranberry sauce (we used Ocean Spray for testing)
  • 4 teaspoons orange marmalade
  • 2 teaspoons confectioners’ sugar
  • ⅛ teaspoon salt

Directions

Combine ingredients in a small food processor; process until well blended. Spoon into an airtight container; store in refrigerator.
Recipe Variations: Cranberry Orange Butter is a sweet and flavorful spread for breakfast or tea. Give as a gift in an airtight decorative container with lid along with bagels or freshly baked bread.




Thursday, December 24, 2015

Merry Christmas Blessings

At this beautiful time of the year, 
I am reminded of the wonderful family and friends that surround us. 

Whether I have met you in person, or just through the words on these pages,  
I am blessed to be able to call you friend.

Thanks for following my barnyard journey.
Thank you to God for making all this possible.
Thanks to God for the gift of His Son.
 
Merry Christmas!
 
 Away in a manger, no crib for a bed,
The little Lord Jesus laid down his sweet head.

The stars in the sky looked down where he lay,
The little Lord Jesus asleep in the hay.

The cattle are lowing, the baby awakes,
But little Lord Jesus no crying he makes.

I love Thee, Lord Jesus, look down from the sky
And stay by my cradle til morning is nigh.

Be near me, Lord Jesus, I ask Thee to stay
Close by me forever, and love me, I pray.

Bless all the dear children in thy tender care,
And take us to heaven, to live with Thee there.

Tuesday, December 22, 2015

White Christmas?

In Winter, Minnesota is lovingly referred to as Minne-snow-ta...but not this year.
Minnesota traditionally has a white Christmas...but not this year.
This is not your typical December.

Thanks for the photo Face Book friends.
I have been patient up until this point. After all, the official first day of Winter was just yesterday. Now don't get me wrong, I am enjoying the warm weather. Average temperature this time of year is 26 to 32 degrees and that's snow-making temps, but we have been riding 14-18 degrees warmer this month. And that means rain, not snow. It's been dark and wet in our part of Minnesota.


According to Cody and Keith, my two favorite meteorologists from Fox 9, we have had .8" of snow and 1.46" of liquid, rather than the 11.5 average snowfall for this time of year. Minnesota (at least our area of Minnesota) will not be living up to its Minne-snow-ta nickname this year. But isn't this rain good for the farmers?


If the ground is not frozen, and the rain water can soak into the soil, this is helping the farmer, and recharging the groundwater supply. If the ground is frozen, most of the rain will run off, or dry up when (and if) we see the sun again. 
Until then we will just have to slip on our waterproof boots, run through the puddles, and perhaps even build a mud snowman.

Warm greetings from Minne-snow-ta! 

Thursday, December 10, 2015

Christmas Cookies and Holiday Hearts

Christmas baking has always been a big part of our family holiday traditions. Growing up, my mom, sister, and I would spend several days baking Christmas goodies each year. Cut-out cookies were always an all-afternoon project. I think the decorating was just as much fun as the eating! My mom also made the world's best fudge and divinity (okay, I may be somewhat bias) and each Christmas my sister, brother, and I would prepare goody boxes for our school teachers, school bus drivers, and Sunday School teachers. The mailman found a box in our mailbox too.


When Sara and Michael were very young, I was asked if I would be interested in selling home-baked Christmas cookies to my sister-in-laws co-workers. Making some extra holiday shopping dollars while doing something I enjoy seemed like a great opportunity. Making 10 kinds of cookies became a whole-family activity. Sara became the expert at Russian Tea Cakes. Michael rolled the balls for the sugar cookies. John always helped with the date balls. My mom and I spent a day rolling the dough for the gingerbread people! The first year of cookie sales, we sold 79 dozen cookies, enough profit to buy a new front door for our house. Fifteen years later, we topped off our sales at 652 dozen (that's 7,824 cookies)! We no longer have our cookie business, but we will always have the "sweet" memories.

A sampler of our 10 varieties of Christmas cookies.
 Of course, being dairy farmers, butter made its way into nearly every cookie recipe! Dairy farmer, or not- there is nothing better than the flavor of butter in baked goods. I'm sure Santa would agree, and who knows Christmas cookies better than Santa?


One of my family's favorite recipes is Mint Brownies. These fudgey squares of goodness, topped with mint, and more chocolate deliciousness spread on top, appear at our house all throughout the year. Something this good can't just be baked at holiday time!

Mint Brownies

 Brownies:
 1 cup sugar
1/2 cup butter
1 tsp vanilla
4 eggs, beaten
1 cup flour
1/2 tsp salt
1 cup walnuts, optional
1 cup chocolate syrup (I use Hershey's)
Mix well. Pour into 11x14 pan. Bake at 350 degrees for 30 minutes.
Frosting:
 3 cups powdered sugar
3/4 cup butter
1/8 tsp green food coloring
3 tsp milk
3/4 tsp peppermint extract
Mix well. Add more milk if frosting is too thick. Spread on cooled brownies.
Glaze:
Melt 1 1/2 cups chocolate chips and 9 tablespoons butter in microwave. Stir until smooth. Pour over frosted brownies immediately.

Makes 4 1/2 dozen.

Do you have a favorite holiday cookie recipe?



Since Christmas is the season of giving, I'd like to introduce you to some of my fellow dairy bloggers. They have some amazing #DairyChristmas recipes and stories to share. 





  • #DairyChristmas: Peanut Butter Balls by Messy Kennedy
  • Winter Iowa Corn Chowder (as featured on Cheeserank) by Little House on the Dairy
  • #DairyChristmas Farm Barbie
  • The best Christmas cookies in the world by Truth or Dairy
  • Recipes for a Dairy Christmas by Cow Spots and Tales
  • #DairyChristmas: Cherry Mint Sugar Cookies by Kimmi's Dairyland
  • Perfect for a Party – Cheddar Olive Bites by DairyCarrie
  • Dairy Christmas Traditions by Knolltop Farm Wife
  • #DairyChristmas: Love and Latkes by New Moon Dairy
  • Family at the Table by The Deere Milkmaid
  • French Onion Soup – Our Family Christmas Tradition by Eat Farm Love
  • Dairy Delight by Spotted Cow Review
  • Christmas Cookies and Holiday Hearts by My Barnyard View
  • Italian Soup by So She Married A Farmer
  • Christmas Tapioca Pudding by Guernsey Dairy Mama
  • #DairyChristmas: Festive Parmesan Frico by Dairy Good Life
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