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.

Ingredients

• 2 cups winter squash cooked and mashed
• 3 The Farmer’s cow eggs
• 1/2 cup sugar
• 1/2 cup flour
• 2 cups The Farmer’s Cow milk
• 1/4 cup melted margarine or butter
• Ground cinnamon

Directions
In large mixer bowl beat the eggs, add squash sugar flour, milk and margarine beating until well blended. Pour into greased 2 1/2 quart baking dish. Sprinkle with cinnamon and bake 1 hour or until knife inserted into the center comes out clean.

Serve warm.

Serves 6 - 8.

You may need to add a little more flour if the squash is extra wet.

Roasted Chicken with Apples and Cider
Here's a recipe I make several times each autumn! - From Ronnie Fein

Ingredients

• 1 roasting chicken, about 5 pounds
• 2 tablespoons softened butter
• Salt and freshly ground black pepper to taste
• 8 medium shallots, peeled
• 8 cloves garlic, peeled
• 1 cup The Farmer's Cow apple cider
• 10 ounces fresh mushrooms, cleaned
• 3 tart apples, peeled and cut into large chunks
• 1/3 cup chicken stock or white wine
• 1/4 cup The Farmer's Cow heavy cream

Directions
Preheat the oven to 400 degrees.

Wash and dry the chicken. Rub the skin with softened butter. Sprinkle with salt and pepper. Place the chicken, breast-side down, on a rack in a roasting pan.

Add the shallots and garlic to the pan. Reduce the oven heat to 350 degrees and roast for one hour, basting occasionally with the apple cider. Turn the chicken breast-side up. Add the mushrooms and apple chunks to the pan. Continue to roast until a meat thermometer inserted into thickest part of breast registers 160 degrees. Baste occasionally with the pan fluids until 15 minutes before you expect the chicken to be done. Remove the chicken to a carving board, and let rest for 15 minutes before carving.

Reduce the oven heat to 140 degrees. Remove the vegetables and apples with a slotted spoon, and keep them warm in the oven. Add the chicken stock to the roasting pan, stir, and bring the liquid to a boil. Cook over high heat for about 2 minutes or until sauce has reduced to the consistency of heavy cream. Add the cream, stir, and keep warm over low heat. Taste for seasoning, and add salt and pepper to taste.

Carve the chicken, and place the pieces on a serving dish surrounded by vegetables and apples. Pour the sauce over vegetables, and serve.

Makes 6 servings

I make this hearty strata every year for Christmas brunch. The best part is that it can be prepared the day before and refrigerated overnight so in the morning all you have to do is pop it in the oven. Hope you enjoy! - From Jillian Miner, Coventry, CT

Ingredients

• 1 1/2 lbs ground breakfast sausage
• 4 The Farmer's Cow eggs, beaten
• 2 1/2 cups The Farmer's Cow half and half
• 1 tsp dried sage
• 1/4 tsp salt
• 1/8 tsp fresh ground pepper
• 6-8 slices potato bread, or other soft white bread, crusts removed
• 2 cups grated Cabot sharp cheddar cheese
• 2 Tbsp chopped chives or green onions

Directions
Preheat oven to 350 degrees.

Butter a 13x9 baking dish.

Heat a large skillet over med-high heat. Cook sausage until browned, 5-7 minutes, and transfer to a plate lined with paper towels to absorb extra grease.

Whisk together the eggs, half and half, sage, salt, and pepper. Layer the bread in the buttered baking dish and top with the sausage. Pour the egg mixture over the sausage and top with the cheese.

Bake until the strata is set in the middle, about 30-40 minutes. Let cool 15- 20 minutes. Garnish with chives just before serving.

I usually double, and often triple, this recipe. For a holiday meal, I usually prepare the dish the day before and bake it the next day. ENJOY!!!! -From Rachel B. White

Ingredients

• 2 tbsp butter
• 1/2 tbsp flour
• 1 cup The Farmer’s Cow milk
• 2 The Farmer’s Cow eggs - well beaten
• 2 cups corn
• 1 tsp sugar (optional)
• Salt and pepper

Directions
Preheat oven 350.

Melt butter in medium saucepan, stir in flour. Add milk to form a thick white sauce.

When mixture thickens and comes to a slow boil, add 2 well-beaten eggs (Hint: stir 2 spoons full of white sauce into the egg first to prevent eggs from separating). Add corn and 1 tsp sugar. Add salt and pepper to taste.

Transfer to an oven safe baking dish.

Bake at 350 for up to 1 hour.

This recipe was used by my grandmother Yetter in Pennsylvania and was given to me by my mother 30 years ago. I serve this every Thanksgiving and Christmas. Even the family members who say they don't like oysters, like this dish if the oysters are finely chopped. - From Orian Shook, Coventry, CT


Ingredients

• 1/2 box of unsalted Saltines, squeezed in their sleeve until coarsely broken
• 1 pint of oysters with liquid - whole or chopped
• 1 stick of softened butter  
• Salt and pepper to taste
• The Farmer’s Cow Milk

Directions
Preheat oven to 400 degrees.
Grease a 9" square glass pan or loaf pan with butter.
Layer Saltines and oysters in the pan using 1/4 of ingredients per layer
Start with layer of crushed Saltines followed by layer of oysters.
Dot with butter slices and salt and pepper. Repeat for 4 layers.
Refrigerate until ready to bake no more than 2 hours.
Pour enough milk over the layers until it covers the top layer.
Bake at 400 degrees for 35- 40 minutes. Serve immediately.

Here is a recipe that has become a Thanksgiving tradition for our family. It uses 2 Farmer’s Cow ingredients - eggs and milk. It’s the only way that we can get everyone to eat turnip!! - From Mary Ann Dostaler, East Hampton, CT

Prep Time: 40 Minutes Cook Time: 30 Minutes Ready In: 1 Hour 10 Minutes Servings: 6

Ingredients

• 1 1/2 pounds turnips, peeled and sliced
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon sugar
• 1/2 cup butter or margarine
• 2 tablespoons all-purpose flour
• 2/3 cup Farmer's Cow milk
• 4 Farmer's Cow eggs, separated

Directions
Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside.

In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11-in. x 7-in. x 2-in. glass baking dish. Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown.

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.

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.

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.

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

This is one of my Aunt Kath’s favorite recipes. Aunt Kath just celebrated her 100th 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.

JORDAN Caterers Design Event Planners, Cheshire & Darien
- From Jeffrey Rapoport

Ingredients

• 2 Tbsp sweet butter
• 1/4 cup Graham cracker crumbs
• 6 The Farmer’s Cow eggs
• 2 lbs cream cheese
• 1 pint sour cream
• Juice of ½ lemon
• 3 heaping tablespoons corn starch
• 1 cup sugar
• 1 teaspoon vanilla

Directions
Bring all dairy to room temperature.
Be certain of exact temperatures.
Preheat oven to 325.
Butter pan and dust with graham cracker crumbs.
Beat egg yolks, cream cheese, sugar till well creamed.
Add sour cream, lemon juice, vanilla and beat again.
Add cornstarch evenly and slowly beat again.
Fold in well, stiffly beaten whites on low speed.
Pour into spring form pan.
Bake at 325 for 30 minutes.
Reduce to 300 for 15 minutes.
Reduce to 275 for 15 minutes.
Turn oven off for 2-3 hours.
Don’t open oven until this point.

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

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.

From B. G. Pollack of Crompond, NY

Ingredients

• 1 The Farmer’s Cow egg, beaten
• 1 cup The Farmer’s Cow milk
• 1 packet Sweet and Low (or sugar equivalent)
• Ground nutmeg

Directions
Preheat oven to 325 degrees.
In a bowl mix the first three ingredients. Sprinkle with nutmeg to taste.

Put two custard cups into a baking pan with 2-inch or higher sides. Pour mixture into these two custard cups placed in a bain-marie (also known as a water bath) of warm water.
Bake at 325 degrees for 50 minutes or until a knife comes out clean.
Remove carefully from bain-marie to cool. Cover with some plastic wrap when cool and store in refrigerator. Can be eaten warm or cold. Serves 2.
Note: I always triple the recipe because my pan will easily hold 6 custard cups.

From Doreen

Dough Ingredients

• 2 pkgs. yeast
• 1/2 cup warm water
• 1 1/2 cup The Farmer’s Cow whole milk, scalded
• 1/2 cup shortening
• 1/2 cup honey
• 2 tsp. salt
• 2 The Farmer’s Cow eggs
• 7 to 7 1/2 cups flour

Raisin Filling

• 1 cup brown sugar
• 1/2 to 1 cup raisins
• 2 tsp cinnamon

Mix together in a separate bowl.

 

Frosting

• 2 cups conf. sugar
• 1/4 tsp almond extract.
• The Farmer’s Cow milk to thin

Mix while adding milk gradually until thin enough to spread.

Directions

Dissolve yeast in warm water.

Combine milk, shortening, honey and salt in a saucepan. Heat until warm (110 degrees). Add 2 eggs to milk mixture.

In a large mixing bowl add yeast, water, milk mixture. Add 3 cups flour, mix well. Add enough flour until mixture is smooth and not sticky, will take almost 7 cups. Place in a greased bowl, let rise until double, about 2 hours.

Punch down dough. Divide into 3 balls.

Roll out each ball into a 20"x4" rectangle. Sprinkle with Raisin Filling. Roll up like a jelly roll & slice into 2" thick pieces.

Place on greased cookie sheet, let rise for 1 hour.

Bake 350 for 15 to 20 minutes. Frost when cooled.

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.

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.

A Shaw family tradition for the holidays.
- From Nancy Shaw, Pomfret

Ingredients

• 3 cups The Farmer’s Cow whole milk
• 1/4 cup corn meal
• 2 The Farmer’s Cow eggs, beaten
• 1/2 cup dark molasses
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 cup wheat germ

Directions
Scald milk. Gradually add corn meal. Cook over medium heat 10 minutes stirring frequently. Remove from heat.
Combine eggs, molasses, sugar, salt & spices. Beat slightly. Add egg mixture to milk mixture. Stir in wheat germ. Pour into lightly greased 1-1/2 qt. baking dish.

Place in pan of hot water. Bake at 325 degrees, 1-1/4 hours until knife in center comes out almost clean.

Serve with The Farmer’s Cow Vanilla Ice Cream or whipped Heavy Cream. 6-8 servings.

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!

This recipe is simple, but produces delicious results, and needs no added sugar!
Hope you enjoy it. - From Amanda Plummer

Ingredients

• 1/2 gallon The Farmer’s Cow apple cider
• 2 cinnamon sticks
• 5 cloves
• 5 allspice berries
• 1 (generous) pinch ground ginger

Directions
Slowly heat the cider just to the boiling point. Break the cinnamon sticks in half and add those and the rest of the spices to the pot. Stir. Lower the heat and gently simmer, stirring occasionally, until delicious, usually about 30 to 45 minutes.