Ingredients

• 1 1/4 c sifted confectioner’s sugar
• 1/4 c plus 1Tbl. flour
• 1/2 tsp. salt
• 5 Tbl. baking cocoa
• 6 Farmer's Cow eggs, separated
• 1 c Farmer's Cow heavy cream
• 2 Tbl. Sugar
• Farmer's Cow light cream
• 1/4 chopped nuts
• 1/4 tsp. cream tarter
• 1 1/4 tsp. vanilla
• 1 Tbl. water
• 12 marshmallows
• 1 oz. square unsweetened chocolate melted and cooled

Directions
Sift together 1 1/4 cup confectioner’s sugar, flour, salt and cocoa 3 times; set aside.

Beat egg whites with cream of tarter in bowl until stiff peaks form.  Set aside.

Beat egg yolks in another bowl until thick and lemon colored.  Beat in vanilla and water.

Blend in dry ingredients, beating well.

Fold in beaten egg whites.

Spread batter in greased and waxed paper lined 15 1/2”x10 1/2” jelly roll pan.  Bake 375 degrees for 15 to 20 minutes.

Meanwhile lightly dust a clean towel with confectioner’s sugar.  Loosen cake around edges and invert cake onto towel.  Lift off pan and carefully peel off paper.  Roll up cake gently.  Cool.

Whip heavy cream in bowl until thickened; add sugar, beating until soft peaks form.  Fold in marshmallows.  Unroll cake – spread with cream mixture; re-roll.

Combine cooled chocolate and 2 cups confectioner’s sugar in bowl.  Add enough light cream to make a frosting of spreading consistency.  Spread over roll.  Sprinkle with pecans.  Refrigerate until serving time.

Makes ten servings.

These roll and cut cookies are fun to make and are made much richer than your usual shortbread sugar cookie with the addition of The Farmer’s Cow eggs!

Ingredients:

• 2 cups sugar
• 1 lb. butter, softened to room temperature
• 1/2 tsp vanilla
• 3 The Farmer’s Cow eggs
• 5 cups flour
• 1 tsp baking soda

Directions:
Mix the sugar and butter together in a large mixing bowl until creamy. Stir in vanilla and eggs until fully incorporated into the butter/sugar mixture. In a separate bowl, mix the baking soda into the flour. Add the dry ingredients gradually into the large bowl in 1-2 cup increments. When fully mixed into a slightly sticky dough, turn out onto plastic wrap or waxed paer . Wrap and chill in the refrigerator for approximately 45. Min. to 1 hour.

Pre-heat oven to 350

Roll out dough to 1/4 inch thick on floured surface. Cut out shapes with your favorites holiday cookie cutters. Place spaced apart on un-greased cookie sheets, sprinkle with colored sugar.

Bake approximately 10 minutes. Do not brown edges.
Recipe may be cut in half for smaller batches.

Christmas morning at Hytone Farm in Coventry just wouldn’t be complete without the Peracchio’s schnecken with fresh fruit. Try these rich, little cinnamon crescent rolls as you open your own presents. They just melt in your mouth and are very yummy!

Makes 4 dozen.

Ingredients and Directions:

• 3 cups flour
• 1 cup cold butter

Cut butter into flour with a pastry blender until the butter pieces are the size
of small peas.

• 1 cup The Farmers Cow heavy cream
• 1/4 cup The Farmers Cow milk
• 3 The Farmers Cow egg yolks

Beat together until combined and add to flour/butter mixture.

1 package Dry Yeast

Sprinkle yeast over dough and blend with a fork until dry and wet ingredients disappear. Dough should be lumpy--do not over mix ingredients. Divide dough into six equal parts and wrap in plastic wrap; refrigerate overnight.

• 1 1/2 cup sugar
• 1 cup finely chopped walnuts
• 2 1/2 teaspoons cinnamon

Blend together in small bowl

Preheat oven to 325 degrees.

On a floured surface, roll out each package into a 10-12 inch circle; generously sprinkle with cinnamon/ sugar mixture. Cut circle into 8 equal pie shaped wedges. Roll up each piece from wide end to middle of circle, like a crescent roll. Place on greased cookie sheet, point end down so it does not unwrap during cooking. Bake 25-30 minutes until golden brown. Can be made ahead of time and reheated.

Paul and Diane Miller have been farming the land together at Fairvue Farms in Woodstock for over 40 years. During that time Diane has also earned a reputation as a pretty darn good cook! Try this recipe that Diane modified from one she found in a farm magazine many years ago.

Ingredients:

• 3/4 cup The Farmer’s Cow milk
• 1/2 cup butter
• 1 can (8oz) crushed pineapple
• 1 cup finely chopped apple
• 1 The Farmer’s Cow egg slightly beaten
• 2 cups flour
• 1 cup whole wheat flour
• 3/4 cup sugar
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda

Directions:
Pre-heat oven to 350 degrees. Grease a 9X5 inch loaf pan. Combine milk, butter, pineapple, apple and egg in a large mixing bowl. Combine dry ingredients. Stir the dry ingredients into the milk-fruit mixture just until combined. Spread into pan. Bake until wooden pick inserted in center comes our clean about 70 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Wrap tightly in plastic wrap and store for 24 hours before serving.

Diane Miller modified this recipe she found in a farm magazine many years ago.

Try out this new twist on ice cream featuring The Farmer’s Cow apple cider and local apples. From the Smith and Cushman families at Cushman Farms in North Franklin.

This recipe requires an ice cream maker.

Ice Cream ingredients:

• 2 cups The Farmer’s Cow cream
• 2 cups The Farmer’s Cow whole milk
• 2 cups The Farmer’s Cow apple cider
• 3/4 cup sugar
• 1 vanilla bean or 1 tbsp vanilla extract
• 6 The Farmer’s Cow egg yolks

Caramel swirl:

• 3 Tbsp butter
• 2 granny smith apples, cut into 1/4 inch (1 cm) pieces
• 1 1/2 cups brown sugar

Directions:
First combine the cream, milk, apple cider and sugar in a large stockpot. Stir in the sugar. Split and scrape the insides of the vanilla bean into the mixture. Heat until steaming, but NOT boiling. do not let this boil!

Whisk the egg yolks until uniform in color then temper. When the eggs are thoroughly warmed, add them to the cream mixture. Cook, stirring frequently, until thickened without letting the mixture boil. When the mixture is thickened, but not to the point of a custard, allow to cool completely.

Following the manufacturers instructions on your ice cream maker, make ice cream from this cooled mixture. While the ice cream is churning away, make the caramel apple swirl. Begin by melting the butter in a pot. When melted add the apple pieces and cook until soft. Add the brown sugar and cook until the sugar is dissolved and slightly darkened. Be careful not to burn the sugar or allow it to heat so much it turns brittle when cooled. Allow to cool completely. When the ice cream is done churning, move it to a container to freeze and harden (or leave it in the churning container if the instruction manual says that's okay). Quickly stir in the cooled caramel apple mixture until just combined. Be careful not to overmix! You want streaks of caramel apple goodness. Place in the freezer and freeze until hardened. Eat.

What to do with that pumpkin left over from Halloween and harvest displays? Why not try our heavenly ambrosia pudding that uses your left over pumpkin as a baking pan!

Ingredients:

• 1 – 4-6 lb. pumpkin
• 1-1/2 lbs. fresh pumpkin (or 30 oz. can pie filling)
• 1/4 lb. melted butter
• 4 The Farmer’s Cow eggs, separated
• 2/3 cup The Farmer’s Cow Heavy Cream
• 3/4 cup light brown sugar, packed
• 8 oz. walnuts, chopped
• 6 oz. dark raisins
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• Optional:
- 3 Tbsp. dark rum
- 4 oz. currants

Directions:
To prepare pumpkin, first clean the outside, then cut a lid and remove and discard the seeds and membrane. Scoop out the pumpkin meat from the sides, being careful not to puncture the wall. A melon baller works well. Leave approximately one half of the pumpkin wall for flavor and support.

Baste the inside of the pumpkin with melted butter and sprinkle with brown sugar. Place in a baking pan or dish with 1 inch of water. Bake in preheated oven for 1 hour at 250 degrees. While pumpkin is cooking, prepare the pudding mixture, which will be baked in the pumpkin after it has been par cooked for the first hour.

Pudding mixture: After the pumpkin has been par cooked, preheat oven to 375 degrees. If using fresh pumpkin meat, remove and discard any remaining seeds and cook in boiling salted water until tender; drain and mash; cool. Beat egg whites until stiff. Beat egg yolks until they are thick and pale yellow, about 5 minutes. Combine pumpkin puree, light brown sugar, cream, walnuts, raisins, seasonings and optional ingredients, if desired. Mix until well blended. Mix egg yolks into the pumpkin mixture. Blend well. Gently fold in the beaten egg whites. Pour mixture into par cooked pumpkin.

Bake at 375 degrees for 1-1/2 hours. Pudding is done when it forms a medium brown crust and toothpick inserted in center comes out clean.

Serve warm or hot with a dollop of whipped cream on top.

Nothing says “holiday party” like these elegant chocolate truffles that are surprisingly easy to make and will leave your guests wondering how you found the time to make truffles!

Makes 24 truffles.

Ingredients:

• 1/4 cup The Farmer’s Cow Heavy Cream
• 6 oz. German’s Chocolate –broken into pieces
• 4 tbsp softened butter
• 2 tbsp liqueur such as Grand Marnier, Kaluha, or Amaretto
• Unsweetened cocoa powder for coating

Directions:
Boil cream in saucepan until reduced to approximately 2 tablespoons.

Stir in liquor and chocolate. Melt over low heat. stirring continuously until smooth.

Whisk in softened butter. Melt over low heat stirring continuously until smooth.
Pour mixture into a shallow baking dish or pan. Refrigerate until firm, about 1 hour. When firm, take teaspoons of mixture and roll quickly with your hands into rough balls. Coat balls in unsweetened cocoa, make balls smoother while rolling in the cocoa. Store in an airtight container in refrigerator.

Let stand 30 minutes at room temperature before serving.

1st place winner - Celebrating CT Agriculture 2008 recipe contest.

Try this award winning pie on your table during holiday celebrations. It was recognized during the 2008 Celebrating Connecticut Agriculture recipe contest.

Ingredients

• 1/2 cup peeled and grated tart Apple
• 1/2 cup granulated sugar
• 3 Tbsp. butter
• 1 The Farmer’s Cow Egg, well beaten
• 1 lemon, grated rind and juice
• 1/2 cup The Farmer's Cow whole milk

Directions
Prepare crust for an 8” lattice top pie. Oven 380 degrees.
Cream butter and sugar, add well beaten egg and mix well.
Add juice and rind of lemon, mixed with apple (prevents browning).
Add whole milk and blend in.
Pour into prepared crust and cover with lattice top.

Bake 30 minutes in 380 degree oven. Cool, cut and enjoy!

A Graywall Farms favorite.

Ingredients

• 1 cup butter
• 2 cups sugar
• 3 The Farmer’s Cow eggs
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 heaping teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 teaspoons vanilla
• 3 cups chopped, peeled apples
• 1 to 1 1/2 cups chopped walnuts

Caramel Glaze

• 1/2 cup brown sugar
• 1/4 cup butter (do not use margarine)
• 1/4 cup The Farmer’s Cow Heavy Cream

Directions
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg is added. Combine dry ingredients and add to creamed mixture.  Stir in vanilla, apples and walnuts. Spoon batter into a greased and floured 10-inch tube pan.  Bake 70 to 75 minutes or until tester comes out clean. Cool on rack for 20 to 30 minutes then remove cake from pan and cool completely on rack.

For glaze, combine all ingredients in a saucepan; bring to a boil while stirring occasionally. Boil 3 minutes without stirring, over medium high heat. Remove from heat. Allow to cool 3 to 4 minutes and spoon over cake.

Temperature:  325 degrees
Time:  70 to 75 minutes
14 to 16 servings

Ingredients

• 2 ounces mint chocolate chips
• 6 The Farmer’s Cow eggs, separated
• 4 tablespoons sugar
• 3 cups The Farmer’s Cow heavy cream, divided
• 2 tablespoons chocolate mint liqueur
• 3 packages (3 ounces each) plain ladyfingers
• Shaved chocolate
• Chocolate leaves

Directions
In a double boiler over hot water, melt chocolate. Cool to room temperature.

In a large bowl, beat egg yolks. Stir in cooled chocolate.
Add chocolate mint liqueur.

In a medium bowl, whip egg whites with 2 tablespoons sugar until stiff peaks form. Fold whites into chocolate mixture.

In another large bowl, whip 2 cups heavy cream with 2 tablespoons sugar. Fold into chocolate mixture.

Layer a 10-inch springform pan with ladyfingers on bottom and around edges, with rounded sides facing outside.

Pour 1/3 of chocolate mixture into pan on bottom layer of ladyfingers. Repeat with 2 more layers of
ladyfingers and chocolate.

Refrigerate overnight. Before serving, whip 1 cup heavy cream and spread on top of cake. Sprinkle with shaved chocolate or chocolate leaves.

Serves 12 - 16

* This recipe contains uncooked egg yolks/whites.

This is one of my Aunt Kath’s favorite recipes. Aunt Kath just celebrated her 99th birthday in early November. As a child I would spend several weeks each summer with my aunt and uncle in Canada. Aunt Kath would patiently drive me around to visit neighboring farms and was instrumental in developing my interest in dairy farming. – Robin Chesmer, Graywall Farms

Ingredients

• 1/2 cup butter
• 2/3 cup sugar
• 1 1/2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup The Farmer’s Cow milk
• 2 ounces semi-sweet chocolate, grated
• 2 The Farmer’s Cow egg white, beaten
  
  Topping
• 1/2 cup butter
• 2 The Farmer’s Cow egg yolks
• 2 cups confectioners’ sugar
• 4 ounces semi-sweet chocolate, melted and divided

Directions
Pre-heat oven to 350 degrees.
Cream butter and sugar.
Add dry ingredients and The Farmer’s Cow Milk alternately.
Add grated chocolate and fold in The Farmer’s Cow beaten egg whites.
Bake for 25 minutes in 9”x 9” pan.
Combine 2 ounces melted chocolate and the other topping ingredients.
Spread over cooked bases.
Pour remaining 2 ounces of melted chocolate over the topping.

Ingredients

• 4 slices cinnamon-raisin bread
  (For fantastic results get a good bakery loaf and cut it into extra thick slices -about 1 inch thick)
• 1/2 cup unsalted butter or margarine, melted
• 4 whole The Farmers Cow eggs
• 2 egg yolks
• 3/4 cup sugar
• 3 cups The Farmers Cow milk
• 1 cup The Farmers Cow Heavy Cream or 4 cups The Farmers Cow Half & Half
• 1 tbs. vanilla powered sugar
• 3 cups fresh berries or 3 cups other fresh fruit, cut up

Directions
Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a 9X13 pan.
In a large bowl, beat together whole eggs and egg yolks.
Beat in milk, cream and vanilla.
Strain the custard over bread, making sure that each slice is evenly moistened.
Bake at 350 degrees for 25 minutes or until custard is set and top lightly browned.
Let cool in the pan on a wire rack for 15 minutes
Cut into squares
Sprinkle with powered sugar and serve with berries or other fruit.

Makes 6-8 servings

Ingredients

• 1 1/2 Doz. The Farmer’s Cow Fresh Eggs
• 1 Cup Sour Cream
• 1 Cup The Farmer’s Cow Fresh Whole Milk
• 2 Teaspoons Salt
• 1/4 Cup Chopped Green Onion

Directions
Heat oven to 325 degrees.
In oven melt butter in baking dish, 13x9x2. Tilt pan to coat bottom with butter.
In large mixing bowl, beat eggs, sour cream, milk and salt until blended.
Stir in onion, pour into pan.
Bake until eggs are set but still moist. About 35 minutes.

Serves10-12.

Lincoln Chesmer's Uncle Art loves cooking breakfast.

Ingredients

• 6 The Farmer’s Cow Fresh Eggs
• 1 Cup The Farmer’s Cow Fresh Milk
• 1/4 Cup Orange Juice
• 1/2 Cup Granulated Sugar
• 1 Cup Flour
• 1/4 Tsp. Salt
• 1/4 lb. Butter (1 stick)

Directions
Heat oven to 425 degrees.
In a blender mix eggs, milk, juice, sugar, flour and salt until well blended.
Melt butter in a 13x9 baking dish until it sizzles.
Remove pan from oven and immediately pour batter into sizzling butter.
Bake in middle of oven for 20 minutes until puffed and brown.
Top with strawberry sauce, fresh strawberries, whipped cream, syrup or even powdered sugar.

Serves 6-8.

Peter and Kristen Orr operate Fort Hill Farms in Thompson with three generations of family. That means there are lots of mouths to feed and big appetites to fill at the end of a long day. Try out this rich cheddar corn chowder recipe to warm you up on cold winter nights.

Serves 10 to 12.

Ingredients:

• 8 ounces bacon, chopped
• 1/4 cup good olive oil
• 6 cups chopped yellow onions (4 large onions)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups chicken stock
• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
• 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
• 2 cups The Farmer’s Cow Half-and-Half
• 8 ounces sharp white cheddar cheese, grated

Directions:
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.


Prep timer 20 min., Cooking time 41 min. Total time 1 hr 1 min

From The Barefoot Contessa Cookbook, 1999.

A Graywall Farms winter favorite.

Ingredients

• 6 cups water or stock
• 6 cups diced potatoes (5 medium to large potatoes)
• 4 T butter
• 2 cups thinly sliced leeks (3 large leeks, wash well and don’t use the very tops)
• 1 cup chopped celery
• 1 tsp. dried leaf thyme
• 1 ½ tsp. dried dill weed
• 1 tsp. salt
• Black pepper to taste
• 2 T unbleached white flour
• 1 cup The Farmer’s Cow Heavy Cream
• ½ cup minced fresh parsley

Directions
Bring water or stock to a boil in soup pot.
Add potatoes (only is you desire white, white soup should you peel the potatoes).
Cover and cook until tender (20-25 minutes).
Turn off heat and puree ¾ of the potatoes in the blender then pour back in pot.
In a 10inch fry pan, melt 2 tablespoons butter and sauté leeks, celery, thyme and dill weed until the leeks are well coated with butter. Cover and cook on low until the leeks are tender (10-15 minutes).
Add to the potatoes along with salt and pepper.
In the same pan which the leeks were sautéed, melt remaining 2 tablespoons butter, then add flout.
Brown for 1 minute on low heat.
Whish in cream and turn off heat.
Add to the soup, then add parsley.
Simmer 10-15 minutes uncovered and serve.

**if you allow the soup to sit before serving you will need to thin it with some water or milk.

Makes 8 servings.