Cabot Farmers’ Best Baking Recipes

Nothing beats the smell of luscious baked goods wafting from the kitchen, and our farmers embrace the winter weather by cozying up with their favorite baking recipes. And whether you’re in the mood for gooey Cinnamon Rolls or sharp cheddar Cheese Bread, there’s no more scrumptious way to enjoy the mouthwatering taste of our farmers’ award-winning cheeses, yogurt, and butter than in fresh baked treats shared with your loved ones. 

To spread some joy from our family to yours, four Cabot farm families are sharing their favorite baking recipes, guaranteed to raise smiles and rumble tummies. Enjoy! 

Whittier Farm’s Cheesy Bread:

(pictured above)

Whittier Family Farm

Since 1945, five generations of the Whittier Family have worked together to make good food for neighbors. In addition to their dairy herd, this Sutton, MA based farm family runs The Milk Store, which has grown from a table under a tree piled with sweet corn to a year-round store bursting with vegetables, homemade baked goods and soups, as well as mac & cheese and pies. When the temperature drops and the snow starts piling up, the Whittiers love warming up with fresh baked loaves of Cheesy Bread made with the luscious addition of wildly intense Cabot Seriously Sharp Cheddar. It’s perfect for grilled cheese sandwiches or simply slathered with creamy Cabot Butter. 

Krebs Farm’s Blueberry-Lemon Cheesecake Squares: 

Blueberry-Lemon Cheesecake Squares Krebs Organic Dairy Farm

Siblings David Krebs and Darlene Taylor of Krebs Organic Dairy Farm in Starks, ME, are fourth-generation farmers. After entertaining a brief dream of owning a motorcycle touring business, David has never wanted to do anything else. David’s wife Billie Jo Krebs loves making her now-famous Blueberry-Lemon Cheesecake Squares for Cabot Co-op meetings—and they never last long. What makes them so delicious? We like to think it’s the rich taste of Cabot Butter, Sour Cream, and Cream Cheese, not to mention the irresistible sweetness of Maine wild blueberries. Billie Jo is proud of the lessons her children are learning being raised on the farm, saying “We truly believe that farming is one of the best ways to live.” 

Richardson Family Farm’s Lemon-Yogurt Pound Cake: 

Lemon-Yogurt Pound Cake Richardson Family Farm

Tucked into the rolling hills of central Vermont is the picture-perfect Richardson Family Farm, featuring a herd of caramel-colored Jersey cows, beautiful wooden barns and a sugarhouse with artfully piled firewood. Along with their dad, Gordon, Scott Richardson and his younger brother Reid now run the farm their great-grandparents bought over a century ago. The Richardsons manage their woodlands carefully and sustainably for maple sugaring and for the firewood they use to boil the sap into sweet syrup. This time of year, they love filling up the house with the smell of their favorite Lemon-Yogurt Pound Cake. Made with tangy, award-winning Cabot Greek Yogurt and topped with a sweet lemon glaze, it’s a delicious cure for any hint of the winter blues. 

Missisquoi Valley Farm’s Quick Maple-Cinnamon Rolls 

Quick Maple Cinnamon Roll Missisquoi Valley Farm

Pauline and Jacques Couture of Missisquoi Valley Farm both grew up on neighboring dairy farms in Vermont’s Northeast Kingdom region, but Pauline was determined to become a “city girl,” and headed off to Burlington to work after she finished high school. Jacques, on the other hand, always knew farming was for him: “As far back as I can remember, I’ve loved the woods, the cattle, the fields. I really connect with nature. From my earliest memories, I always wanted to be a farmer.” During the winter, they love to warm up the house with baked goods, and their Quick Maple Cinnamon Roll recipe has always been a Cabot fan favorite. One taste and you’ll know why. Loaded with Cabot Butter, Cream Cheese, and Greek Yogurt, plus an ingeniously quick method that puts these gooey goodies on the table in no time, your family will be begging you to make another batch the minute the pan is empty. 


We hope these scrumptious baking favorites bring as much joy to your family’s table as they do to ours. Here’s to friends, family, and delicious goodies fresh from the oven! 

Comments (8)

gail C fabin | February 06, 2021 | 2:41pm

The lemon-yogurt pound cake sounds wonderful—-until you read 3 CUPS SUGAR! That’s insane! Give me a recipe that isn’t sending me into a diabetic coma!

Tiberia | February 06, 2021 | 5:43pm

You could probably cut the sugar back and still have a great cake – why don’t you try that?

Carol J | February 07, 2021 | 7:19am

Understanding the meaning of pound cake and the other proportions you would understand the 3 c. of sugar. If you don’t like the amount of sugar don’t make the cake – but also don’t criticize the recipe.

gail C fabin | February 07, 2021 | 8:23am

Carol J—Now I understand why people are being taken off social media. I do understand WHY it’s called POUND CAKE. There is no call for such nastiness.

Donna goodwin | April 05, 2021 | 10:36am

Thankyou Cabot and great farmers your receipts are great and your product is excellent most American should work as hard as you God Bless the farmers Donna

Lucy Del Ponte | November 30, 2021 | 5:00pm

Cabot is nice enough to give us receipies if you don’t like them don’t make them! I love their website and find slot of helpful hints!

Pat | December 01, 2021 | 10:18am

Like someone said “if you don’t like it then don’t make it “. I appreciate farmers for without them where would America be.Thank you farmers that’s probably the hardest job. Keep the recipes coming!!!

Beverly | April 26, 2022 | 10:01pm

If you could, it would be nice if calorie and carb counts were included in recipes for those of us on special diets. The cheese bread looks tempting, but not sure if this works with my diet. Thanks.

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