The Dairy Good Cookbook Features Everyday Comfort Foods

Earlier this summer I was given a copy of The Dairy Good Cookbook, courtesy of the Midwest Dairy Association, to share with my blog readers. I didn’t give it away during June Dairy Month or July Ice Cream Month. I finally forced myself to part with it yesterday on “National Just Because Day”!

Honestly, I’ve had a hard time parting with my copy. If you get your hands on this cookbook, I believe you’ll see why. Each page showcases beautiful photographs and stories about real U.S. dairy farmers from California to Vermont. The chapters and recipes in this cookbook are aligned with a typical day on a farm from Sunrise Breakfast to After Chore Snacks and Sundown Suppers.


There is even information about different breeds of dairy cattle, such as country of origin and strengths of each particular breed. Did you know that Brown Swiss are the oldest dairy breed, dating back to 4000 B.C.? They produce milk with high butterfat and protein content, which appeals to butter and cheese-makers. I especially enjoyed reading about the “Wow Cows” of each breed. For example, Snickerdoodle is the most decorated Brown Swiss of all time. She’s been named Grand Champion of her breed six times at the World Dairy Expo in Wisconsin. She also has been named the Supreme Champion, or best of all dairy breed, at the Expo plus she finished second overall two other times.

I honestly wanted to keep reading – and turning the pages for the next human interest story or cow feature article. I learned a great deal, but I didn’t feel like I was reading a textbook. In fact, I’d like to try every single recipe in the book! (I even toyed with the idea of channeling Julie in the movie, Julie and Julia. I could blog about each recipe as I made it… these recipes are certain to be easier than anything Julia Childs would have made.)

The subtitle of this cookbook is “Everyday comfort food from America’s dairy farm families,” and it lives up to its name! The ingredients listed are those that I can find in my local grocery story. However, the recipes put a new twist on traditional farm family fare like BBQ Chicken and Veggie Packets, Pumpkin Date Stack Cake with Mascarpone Frosting and Apricot-Dijon Pork Chops with Potato Pancakes and Herbed Sour Cream. YUM! Doesn’t this just make you look forward to fall?

In anticipation of autumn, I decided to share with you one recipe from The Dairy Good Cookbook that would make a great after school snack for your kids or an energizing snack for your harvest crew. Plus, it requires only three ingredients. What’s not to love about a recipe that’s both simple and delicious?

P.S. Click here for 10 Good Reasons this “Down to Earth Dietician” says you should pick up your own copy of The Dairy Good Cookbook.

Creamy Apple Butter Dip


Diane Hoover of Brook-Corner Holsteins in Lebanon, Pennsylvania, created this recipe when her local dairy promotion committee needed a dairy snack to serve at an apple festival. Since apples are ripe and abundant on many of farms right now, it seems like a fitting recipe to share.

1, 8-ounce package of cream cheese, softened

1 cup apple butter

1 cup creamy peanut butter

Apple slices, pear slices, graham crackers or celery


Beat the cream cheese, apple butter and peanut butter with an electric mixer on medium speed in a medium bowl until smooth. Cover with plastic wrap and refrigerate for 1 to 4 hours before serving.