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:
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:
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:
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
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!