The Dairy Good Cookbook

Dairy Good CookbookPeople who have know me for a long time know that I have a love for cows. In my home you will find cow bowls with little pink udders for the feet, a cow cookie jar, cow salt and peppers shakers. You get the idea.I’ve always loved their big eyes and gentle nature, but wasn’t a collector of cow items until one fateful day. While talking with my friend Victoria, she called me “mujer,” which is woman in spanish. I heard the word “Moo-head,” which prompted me to say “Don’t be calling me a cow!” After laughing at me for an eternity, Victoria explained she said mujer not moo-head. Since then I have received cow themed gifts from both Victoria and her sister Rebecca. And I buy them for my cow collection, which is always growing.
At the county fair, one of the first places I head to is the nursery barn, hoping to see those cute little baby cows! Last year my daughter and I almost got to see a calf being born, but missed it by a few minutes. Mama was in very active labor when we arrived, but just like we human mamas, we have that baby when that baby is ready to be had! We checked back in a few hours and there on the straw was a skinny little calf resting from its journey into this world.
I am working with DairyGood.Org, a website where you can find all things dairy. They have just released a brand new cookbook, The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. This is the first book from dairy farmers and those who bring dairy products from around the world to your table to share wholesome dairy ingredients.
This book features more than 100 recipes that showcase the unique tastes and versatility of dairy – from cheese and yogurt to milk and butter. The book celebrates the nation’s more than 47,000 dairy farm families and their contributions to our American life.
As I read the profiles of the dairy farmers included in this book, what struck me most was that they were almost all multi-generational family farms. The children help out by doing chores around the farm. Some of the children have returned to the farm after having other careers in the city. One farm, which was started in 1875 in the countryside, now is next door to the city of Milwaukee, which has expanded in the 140 years the farm has been in operation.

In Moreno Valley, CA, about 1 1/2 hours from my home, is the farm of Brad and Sally Scott. California is in an epic drought period, but the Scott farm has learned to work around that. They use treated wastewater and rainwater to irrigate their crops. They grow 70% of the food the herd of 1,100 Holstein cows need. And they generate their own electricity with solar panels mounted of the feed shed. This century old farm is almost completely self-sufficient.


Scott Family Dairy Farm
Photo courtesy of Peter Krumhart and Dean Tanner


There are so many delicious recipes compiled in this cookbook from the dairy farmers themselves. One recipe I will be making soon is the Pumpkin Date Stack Cake with Mascarpone Frosting. Pumpkin puree is available year round, so I don’t think I will wait until fall to make it!

Dairy Good Pumpkin Mascarpone Cake


Pumpkin Date Stack Cake with Mascarpone Frosting
Prep time
Cook time
Total time
Serves: 12 - 16 servings
  • ¾ cup unsalted butter + more for pans
  • 2 cups cake flour + more for pans
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1½ cups granulated sugar
  • 3 tablespoons molasses
  • 3 large eggs
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup pitted chopped dates
  • 4 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, room temperature
  • chopped pitted dates for garnish
  1. Preheat the oven to 350° F.
  2. Butter and flour three 8-inch round cake pans.
  3. In a medium bowl, sift the cake flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
  4. With an electric mixer, beat the butter and granulated sugar on medium speed for 3 minutes, or until light and fluffy.
  5. Add the molasses, blend thoroughly.
  6. Add the eggs one at a time, mixing well between each egg.
  7. In a medium bowl mix the pumpkin, buttermilk and vanilla.
  8. Alternately add the dry ingredients and pumpkin mixture to the butter mixture in three additions, beating on low speed after each addition until combined.
  9. Stir in the dates.
  10. Divide the batter between the prepared pans.
  11. Bake the cakes for 30 minutes, or until a cake tester inserted in the cake comes out clean.
  12. Place the cakes on a wire and cool for 10 minutes.
  13. Remove the cakes from the pans and cool completely.
  14. With an electric mixer beat the cream cheese and butter on medium speed, until smooth and creamy.
  15. Add the powdered sugar to the mixture slowly.
  16. Add the vanilla extract, mix well.
  17. Add the mascarpone cheese and beat until smooth.
  18. Place one cooled cake layer on a serving plate.
  19. Spread one third of the frosting on top.
  20. Repeat with the remaining layers.
  21. Chill for at least one hour.
  22. Garnish the cake with chopped dates before serving.



The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families is available nationwide wherever books are sold or you can purchase online using the links below. And visit to learn more about the goodness of dairy foods and the farmers who bring them to us.


 Barnes and Noble

 Indie Bound


Last but not least,  there is a giveaway!

Though the Dairy Good Cookbook, dairy farmers share their secret (and not so secret) stories, traditions, and family recipes that have been passed down through generations. For a chance to win a copy of the Dairy Good Cookbook and a $75 gift card, share a dairy recipe or dish (made with milk, cheese and/or yogurt) with a story of how it’s passed down through the generations in your family, or is tied to a special tradition or occasion meaningful to you.


Learn even more about Dairy Good on social media.






This article is sponsored by Dairy Good. All opinions and text are my own.

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This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

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Be sure to visit The Dairy Good Cookbook’s brand page on where you can read other bloggers’ posts!

83 thoughts on “The Dairy Good Cookbook”

  1. Homemade pizza stone pizza with a mozzarella filled crust and loaded with lots of cheese. My kids enjoy learning how it’s done and eating the results.

  2. one of my kids fav dishes is a taco dip made with cottage cheese and cream cheese , now they make it for there family

  3. My favorite is a sour cream cheese potato casserole that my Grandmother cooked often. We still fix one every now and then.

  4. My mother’s homemade baked macaroni and cheese topped with whole plum tomatoes that I loved while growing and now is our family favorite.

  5. Every time I eat buttermilk biscuits, I am taken back to time spent on my uncles dairy farm. His biscuits were the best things ever. Real butter and buttermilk and so flaky and rich. mmm! I miss them so much!

  6. My son’s favorite food is mac & cheese. I found a recipe for mac & cheese & chicken muffins that I modified to make into JUST mac & cheese. Very simple, very delicious, and according to my son “even better than Applebees!” Here it is – 8 oz macaroni cooked and drained, 1 T butter melted, whisk in 1 T flour and a 1 t. salt. Cook 1 min. Whisk in 1.5 cups of whole milk, bring to boil and simmer 3 minutes. Turn off heat and mix in 1 cup of shredded or cubed white cheddar and .25 cup of shredded parm. I like to add steamed broccoli but it’s perfect without it too.

  7. My wife and I like tres leches cake, we had it at our wedding and we enjoy a slice of our favorite dessert on every anniversary.

  8. It’s always tradition for thanksgiving for my grandmother to prepare homemade macaroni and cheese using different cheeses shredded and grated and milk

    tbarrettno1 at gmail dot com

  9. My cajun chicken pasta is my favorite and it started with me and will definitely be handed down

  10. my favorite dairy recipe that is passed down from my family is my grandma’s creamy cottage cheese and we make this every fourth of July for breakfast

  11. For every special occasion my family requests my mini chocolate cheesecakes with cherries. I taught my daughter-in-law how to make them and now her family requests them also.

  12. My mom cooked the basics for my dad…meat and potatoes, nothing special or fancy. At some point as I got older, I became the mashed potato maker at thanksgiving. Everyone said how they liked my potatoes (perhaps in was the work involved in peeling and mashing that no one else wanted to do, or perhaps it was the addition of just the right amount of milk and butter. So, still nothing fancy and for about 40 years now, my specialty remains mashed potatoes.

  13. I love dairy in anything! but my very favorite way to have it is in a milkshake!! Any and all flavors. I just LOVE milkshakes 🙂 this is special to me because it was always a special treat that my mom would make or that we’d get when we’d go out together 🙂

  14. I enjoy making homemade macaroni and cheese which was passed down from my mother-in-law. This is always a hit a holiday dinners.

  15. We have a meal that is called white sauce meal that we have passed down through generations.

  16. When I lived in Wisconsin, we visited the Wisconsin State Fair every year primarily for the cream puffs that were served in the dairy building. Cream puffs filled with sweetened whipped cream, and dusted with confectioner’s sugar-simply the best!

  17. We love making Pimiento cheese dip. Every year when the family gets together someone from the family makes the dip and adds their special touch to it.

  18. When we were kids we often had a cup of good home made cocoa with breakfast. I still make it with real milk and can’t drink the instant mixes. They just don’t taste the same.

  19. My dish would be lasagna with ricotta cheese. My grandma used to make this on special occasions like birthdays and holidays. Although she passed away 5 years ago, it reminds me so much of the great family celebrations we had with her when she still was alive. I still make her recipe on birthdays.

    kport207 at gmail dot com

  20. I like to make creamy fennel soup that was passed down from my grandmother to mom to me!

  21. I have a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

    Combine 3 1/2 cups peeled and diced potatoes, 1/3 cup diced celery, 1/3 cup finely chopped onion, 3/4 cup diced cooked ham and 3 1/4 cups water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in 2 tablespoons chicken bouillon granules, salt and pepper to taste. In a separate saucepan, melt 5 tablespoons butter over medium-low heat. Whisk in 5 tablespoons all purpose flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in 2 cups milk as not to allow lumps. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

  22. My favorite would have to be my mom’s pumpkin cheesecake! She includes it at every holiday meal, and it is something everyone looks forward to.

    Thanks for the chance to win!
    wildorchid985 AT gmail DOT com

  23. When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious!

  24. As a special treat for my family, I make my own ice cream. Cream, milk, sugar and flavorings — so easy but lets us customize it, which we love.

  25. My peanut butter cheesecake is a hit every holiday season with my family; I always make it.

  26. We have a cream cheese pound cake recipe that has become a family standard and favorite. My dad was first to make it and I also make it on occasion. In addition to loads of cream cheese, this super rich cake has a whopping 6 eggs in it and 2 full sticks of butter! As kids, my siblings and I loved this cake and now our chilren have grown to love it as well to the point that they fight over who’s going to get the last piece.
    sazzyfrazz at gmail dot com

  27. A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
    Recipe as follows
    • 2/3 cup cold water
    • 2/3 cup plus 4 to 6 tablespoons cold milk, divided
    • 1 cup all-purpose flour
    • 2 eggs
    • 1/4 cup butter, melted
    • 1/4 teaspoon salt

    • 1 to 2 tablespoons Dijon mustard
    • 8 thin slices deli ham
    • 1 cup (4 ounces) shredded cheddar cheese

    • • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
    • • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
    • • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
    • • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.

  28. My Aunt make this decadent custard tart every year at our Christmas family gathering. The silky custard is made with whole milks, eggs, sugar; all baked in a buttery crust. I now make it for my kids from time to time at home. It’s probably my favorite dessert to enjoy.

    amy [at] utry [dot] it

  29. My family loves Cherry Cheese Pie. We have it often on various holidays, as well as taking it along to pot lucks to share with friends.

  30. A dish I have always loved was cheese stuffed Italian shells. My mom always used cottage cheese instead of ricotta. I liked it so much, I would request it for my birthday dinner as a kid!


  31. A dish that has meaning for me is cauliflower au gratin. It was the first recipe I ever made by myself, and my parents loved it!

  32. We always have sweet potato gratin for holiday get-together. It is a family tradition dish that has been passed down through the generations.
    tcarolinep at gmail dot com

  33. This recipe celebrates our love for dairy and includes cows milk and cheese. We found it online and we love to have it on Sunday mornings a few times a month. These breakfast meals are meaningful to us because we enjoy a wonderful meal together and great family time. bacon and eggs casserole recipe
    4 bacon strips
    18 eggs
    1 cup milk
    1 cup (4 ounces) shredded cheddar cheese
    1 cup (8 ounces) sour cream
    1/4 cup sliced green onions
    1 to 1-1/2 teaspoons salt
    1/2 teaspoon pepper
    In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
    In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
    Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.

  34. I make a cake with a cream puff crust, pudding and cream cheese filling and whipped topping and drizzled with milk chocolate

  35. One of our family favorite recipes is stuffed pasta shells. I got this recipe clear back in high school in a food service class and to this day the whole family still makes them.
    cshell090869 at aol dot com

  36. Potato and cheese pierogies is my family favorite traditional dishes! We love making them for special occasions and holidays, brings the family memoires back from making them when I was a kid with my grandma.

  37. My mom’s turkey meat lasagna is a recipe that we’ve enjoyed for years. When I got married, she included the recipe in a box for me to try out in my new home.

  38. Growing up, my grandma lived in Georgia and when I was little, the first recipe she taught me to make was cheesy mashed potatoes with whole milk. We make these potatoes every Christmas in honor of her. Over the years, our family has modified the recipe by adding bacon or garlic to the potatoes, but they are still as cheesy as ever. We now call these potatoes Granny Potatoes!

  39. Tres Leches cake is a wonderful comfort food. I have made this myself several times and it is probably one of the best types of cake around and if you top that off with whipped cream……that is some good stuff.

  40. My Mom made the best Hush Puppies when I was growing up. She got the recipe from her Mom, and I also made them when I was growing up, and now make them with my daughter! We use buttermilk in my Hush Puppies, and they are so delicious!

  41. My dad’s side of the family is Italian and he always made great lasagna and baked ziti dishes for our occasions. I now make these dishes for our special events because they are delicious and feed a lot of people.

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