Macaroni & Cheese:
Here's a real quickie and a no-brainer.
Use certified raw milk and butter from your favorite raw milk dairy farm when you make your organic
macaroni and cheese (from the organic macaroni mix...Annies).
Add extra milk and butter, let it simmer on the stove
until the macaroni doubles in size! Super yummy...kids love it!
My Mom's Best Sugar Cookies!
(These are very rich, cake like cookies!)
2 farm fresh organic eggs
2/3 cup organic expeller pressed vegetable oil (no soy!)
2 teaspoons real vanilla
3/4 cup organic sugar or regular granulated sugar
2 cups sifted organic all purpose flour, or regular all purpose flour
2 teaspoons baking powder
Pre-heat oven to 400 degrees f.
Beat eggs with a fork or egg whisk until well blended.
Stir in the oil and the real vanilla.
Blend in the sugar until the mixture thickens.
Sift together the flour and the baking powder and stir into the oil mixture.
Drop with a teaspoon 2 inches apart on an ungreased baking sheet.
Optional: flatten with a greased glass dipped in sugar. ( I skip this step )
Bake 8 to 10 minutes until slightly puffy, or very slightly browned.
Remove immediately from the baking sheet and serve with a glass of
Certified Raw Milk.
These cookies are the best. Experiment with toppings!
Our World Famous Sticky Runny Buns!
2/3 cup Certified Raw Milk straight from the farm
1 package active dry yeast
2 Tablespoons raw sugar or granulated sugar
3-3/14 cups of organic all purpose flour
1/2 cup cold butter or lard cut up into pieces (1 stick butter)
2 organic eggs, lightly beaten
grated rind of 1 lemon
For the Filling and the Topping
5 Tablespoons real butter
1/2 cup water
1/4 cup chopped nuts....pecans, walnuts, almonds...your choice
3 tablespoons raw sugar or granulated sugar
3/4 cups chopped fruit ie: dates, raisins, prunes, figs...your choice
1. Heat milk until it is lukewarm, then add the sugar and the yeast and let sit for about 15 minutes or until bubbly
2. Put the flour in a large mixing bowl and add the cut up butter or lard pieces. Cut in with a pastry blender until you get
coarse looking crumbs.
3. Make a well in the center of the flour mixture and add the yeast mixture, eggs and lemon rind.
Stir from the center with a wooden spoon mixing in more flour as you go. You may need to mix this by hand quickly and with cool hands.
4. Transfer the dough to a lightly floured surface and knead until smooth and elastic. Return the dough to the bowl,
and cover with a dish cloth or plastic wrap. Then leave it in a warm place to rise until doubled in bulk...about 2 hours.
5. In the meantime, make the syrup for the runny topping.
Mix the butter, brown sugar and water in a heavy saucepan. Bring to a boil and then boil gently until it is thick, but still syrupy: about 10 minutes.
6. Grease a 1 1/2 inch muffin pan with with room temperature butter. (just rub this in with your hands)
Then place about a tablespoon of the runny syrup in the bottom of each muffin cup in the pan.
Throw in a few chopped nuts in the bottom of each muffin cup.
7. Punch down the dough and transfer it to a lightly floured surface.
Roll out to an 18 X 12 inch rectangle.
Brush lightly with melted butter or lard.
8. Filling: Combine the sugar, cinnamon, fruits and chopped nuts. Sprinkle over the dough in an even layer.
9. Roll up tightly from the long edge of the rectangle to form a long cylinder.
10. Cut the cylinder into 1 inch slices or rounds. Place each one in the prepared muffin cups, cut side on top.
11. Place in a warm place to rise for about 30 minutes until the volume is increased by about 1/2.
12. Pre-heat your oven to 350 degrees. Bake for about 25 minutes until golden.
You may want to put a piece of aluminum foil on the rack underneath the muffin pan to catch any runny syrup that spills out of the muffin pan.
13. Remove from the oven and invert the pans onto a piece of waxed paper.
Let cool for about 5 minutes. Serve sticky side up.
Optional: Make additional sticky syrup and pour over baked sticky buns for extra gooeyness!
Do you have a favorite milk recipe? Publish it on our blog, and if we
like it, we'll feature it on this page! Thanks!
Check back often for new recipes and tips!