Tag Archive: recipes

Our Favorite Holiday Cookie Recipes

Every year, cookies grace our family table on Christmas Eve.  The tradition started out simply enough.  My children would ask to help me make the cookies that would be left for Santa when they went to bed that evening.  Now that they are older and a little wiser, the fun of making the cookies has become an integral part of the holiday festivities.

We spend time in our farmhouse kitchen making my Grandmother’s Chocolate Crinkles, our Candy Cane Meringues, and the other delicious favorites that have come to be tied to our holiday celebration.  With each bite, we’re reminded of the memory of holidays past.  With each moment spent together in the kitchen, we’re making new memories that I hope will last a lifetime.

In case you are looking for a few good cookie recipes to add to your holiday baking collection, you’ll find links to the recipes for our favorites below.  It warms my heart to think that you might use one of our favorite recipes to make a memory with your friends and family this year.  Enjoy!

Permanent link to this article: http://1840farm.com/2013/12/our-favorite-holiday-cookie-recipes/

1840 Farm and The Grain Mill Wagon Challenge

Earlier this year, I was invited to take part in the Grain Mill Wagon Challenge.  As a participant, I would use the WonderMill they supplied me with to mill my own flours and meals here at 1840 Farm.  Then I would share a collection of recipes that incorporated the freshly milled grains.

I will admit to being skeptical at first. It was hard for me to believe that milling our own fresh flour would be as simple as using a food processor or other type of straightforward kitchen appliance. I was also concerned that the resulting flour would be too heavy and that it would adversely affect the texture of our favorite recipes. For years, I had been using store bought wheat flours and trying my best to balance flavor and texture with the health benefits of whole grain flour.

I had produced many baked goods that were whole grain or whole wheat that had given me the basis for this concern. Those breads and pastries were often heavy and dense. Some had a sharp, biting flavor because the flour had been stored incorrectly long before I purchased it and brought it home.

Yet I was very interested in learning more about The WonderMill and trying my hand at producing our own freshly milled flour.  I wanted to try for myself and see if fresh flour was any different from the varieties I had purchased at my local grocery store and natural grocer.

It didn’t take long to convince me that freshly milled flour is superior in every way possible.  It also didn’t take long for me to fall in love with The WonderMill.  I cannot compare it to other mills as it is the only one I have ever used.  I can tell you that The WonderMill is so simple to use that it only requires setting it on the counter, plugging it in, and flipping a switch.  That’s it.

In minutes, the mill powers through an entire hopper of wheat berries or corn kernels and produces beautiful flours and meals from fine pastry flour to coarse meal.  I have been happily milling our own flour and cornmeal during this challenge and I don’t see myself ever returning to purchasing the store bought variety ever again.

By using this mill, I have been able to produce organic, non-GMO flour to use in the food that I prepare for my family.  I like knowing what I’m grinding and how long it has been stored.  There’s immense satisfaction in taking my scratch cooking that extra step and milling fresh flour to use in our recipes.

My time in The Grain Mill Wagon Challenge is drawing to a close.  You can see my collection of recipes by following the links below to visit The Grain Mill Wagon blog.  I intend to keep following their blog and hope that you will too.  There’s always something delicious being shared and a few of my blogging friends are just gearing up to begin their challenge.  I can’t wait to read all about their experience!

You can learn more about The WonderMill by visiting their website, or following them on Facebook, Google+Pinterest, and You Tube.  

Oven Baked Polenta with Heirloom Tomato Sauce

Whole Grain Waffles

Rustic Flatbread

Summer Berry Pie

Whole Grain Smoked Cheddar Gougères


Permanent link to this article: http://1840farm.com/2013/08/1840-farm-and-the-grain-mill-wagon-challenge/

From the Farm Blog Hop #36

From the Farm Blog Hop - http://thismindbeinyou.com/

Where has the week gone?  It seems like I blinked and Friday was here.  The good news?  If Friday is here, then it’s time for another fantastic From the Farm Blog Hop!

Each week the From the Farm Blog Hop co-hosts welcome a fellow blogger to come join in the fun and guest host along with us. This week’s guest host is Mindie from The (mis)Adventures of a “Born Again” Farmgirl! Welcome Mindie!

 photo mindiebio.jpgOn a 1/4 acre in a small town lives a slightly deranged woman (that’s me!) who never thought she would be a Farm Girl again. I tried so hard to “escape” my roots, but then I grew up, got married and had a family. My oldest country kid (I have two sons 7 and 1) asked for a pet chicken a few years ago, so I did what any good mom would and bought him one! That was the beginning of the end so to speak. We now have chickens, ducks, and rabbits (besides non “farm” animals which include such oddities as a baby snapping turtle and a baby red squirrel we are rehabbing.)

I bake using sourdough, I garden to produce healthy food for my family, but most of all, I have learned to embrace with a passion all those things that I once wanted to distance myself from. It is not the amount of land you live on, but what you do on that land that makes you a homesteader and I am proud to share this type of life with my family. We don’t always get it right, thus the name (mis)Adventures, but that is half the fun!

Each week, we also select a few favorite links from the previous week’s hop. Here are the features from last week’s From the Farm Blog Hop #35 party:

 photo honeysucklejelly.jpg
Making Honeysuckle Jelly
by Stacked Stone Farm
 photo IMAG2467_zps695d54ca.jpg
Collecting Seed by Smart Food Storage

How to Clean a Coffee Maker Naturally and On the Cheap by Poor and Gluten Free
 photo DSC_8019.jpg
Simple Granola by Heritage Schoolhouse

Congratulations to the bloggers who provided our favorite posts last week!  I can’t wait to see what fantastic recipes, DIY projects, and helpful tips will be linked up this week.

Each week, we’re hoping that you will share up to three of your favorite posts here on the From the Farm Blog Hop. Our hop may be “From the Farm”, but your post doesn’t have to be. If you’re a farmer at heart or a suburbanite with a backyard farm that consists of a container garden, your post will be perfectly at home here.

1. Link up to three of your best gardening or homesteading tips, farm-themed posts, recipes, homemaking and simple/frugal living tips, decorating ideas, DIY projects, craft ideas, thrifty makeovers or repurposed items, healthy and sustainable living tips.

2. Link back to my blog, or put the link party button anywhere on your blog or post to share the love.

3. Make sure to check out some of the other links before leaving. You’ll be sure to find a new recipe, great DIY project, or gardening tip to use this summer. I find something fantastic every week and I know that you will too!

From the Farm Blog Hop button - http://thismindbeinyou.com/
Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/



Note: Linking up to this party will automatically sign you up for an invite to next week’s party via email. To unsubscribe, please reply to any email you receive and you will be removed. Linking up also allows us permission to publish one of your photos on our blogs, Facebook, and/or Pinterest pages. If you are interested in guest hosting for our blog hop, please feel free to contact Kristi by email.

To make sure that you don’t miss out on any of the fun, come follow From the Farm on Facebook and on our new blog. We’ve got a new page, a fantastic group of contributors and followers, and neverending conversation for you to join in.  We’ll hope to see you there!

Your From the Farm Blog Hop Co-Hosts:

The Adventure Bite | Sunny Simple Life | 1840 Farm | Let This Mind Be in You | My Healthy Green Family | Fresh Eggs Daily





Permanent link to this article: http://1840farm.com/2013/06/from-the-farm-blog-hop-36/

Homemade Vanilla Extract

I started making my own vanilla extract several years ago.  I didn’t do it to save money or make a better product.  I did it because it’s just what you do when someone in your family suddenly has food allergies.

One of the baking staples that I had a terrible time finding ingredient information and allergy warnings on was vanilla extract.  It wasn’t for a lack of trying.  In my searching online, I discovered that making vanilla extract required exactly two ingredients and a little cupboard space.

I was skeptical.  My family looked at me with the same look they used the first time I proudly told them that I had perfected a brioche recipe using tofu instead of eggs.  I’m sure you can close your eyes and picture exactly what I’m talking about.  Then they smelled my first vanilla extract and tasted it for the first time in frosting that was filled with vanilla bean specks.  They were sold.  This food experiment was a keeper.

Now you can use one of our 1840 Farm Vanilla Extract Kits to make your own vanilla extract and amaze your family.  Once you do, you may never purchase vanilla extract at the store again. The homemade version of vanilla extract is superior in flavor and aroma to the extract available at the grocery store.

Making your own vanilla extract is also a real money saver.  With each individual kit, you can brew enough vanilla extract to make over 48 batches of homemade chocolate chip cookies.  Of course, you don’t have to make chocolate chip cookies.  You could try one of my family’s favorite recipes featuring homemade vanilla extract:

Strawberry Jam Meringue Heart at 1840 FarmChocolate Cupcakes with Strawberry Buttercream Frosting

Chocolate Chip Gooey Butter Cake

1840 Farm Pancakes

Strawberry Jam Meringue Cookies

Chocolate Butter Cookies with Stout Buttercream Frosting

Coconut Macaroons

Raspberry Crumble Bars


Baked Alaska




Permanent link to this article: http://1840farm.com/2013/03/1840-farm-vanilla-extract-kits/

Dark Chocolate Butter Cookies with Stout Buttercream Frosting

What can I say about a chocolate butter cookie topped with buttercream frosting infused with the flavor of a great stout beer?  The word delicious comes immediately to mind.  In the end, maybe I don’t need to say anything.  Maybe I just need to share the recipe!

Chocolate Butter Cookies with Stout Buttercream
makes 18-24 cookiesOXO Mini Beaker Set

I have been making these chocolate butter cookies for several years.  I traditionally serve them with my family’s favorite malted buttercream frosting.  The last time I made a batch, my husband was enjoying a delicious bottle of Founders Breakfast Stout.  I had a brand new set of OXO’s mini beakers sitting close by.  Suddenly, just a small taste of his stout found its way into the beaker and then the mixing bowl.

The resulting buttercream was fantastic.  The malt powder paired beautifully with the deep flavor of the stout.  It was delicious on its own, but when it was piped on the chocolate butter cookies, a new family favorite cookie was born.  Don’t worry, if you don’t have any stout on hand, vanilla extract can be substituted.

8 ounces butter, softened
3/4 cup (144 grams) granulated sugar
1 large egg
1 Tablespoon vanilla extract
1 3/4 cup (210 grams) All-purpose flour
1/2 cup (60 grams) cocoa powder
4 Tablespoons Ovaltine Chocolate Malt powder
2 teaspoons baking powder
1/4 teaspoons sea salt

4 ounces butter, softened
1/2 cup Ovaltine Classic Malt powder
1 1/2 cups (180 grams) powdered sugar
2 Tablespoons stout beer

Using an electric mixer or food processor, cream the butter and sugar until it combines completely and makes a smooth paste.  Add the egg and vanilla extract.  Mix to combine.  Add the flour, cocoa, malt powder, baking soda, and salt to the batter and mix just until combined.  Do not overwork as this will result in a dough that is tough instead of delicate.

Rolling Pin Rings at 1840 FarmRemove the dough to a sheet of parchment or waxed paper.  Cover with a second sheet of paper.  Using a rolling pin, roll the dough into a rectangle approximately 1/4 inch thick.  Using rolling pin rings can make the task of rolling out the dough evenly much easier.  Refrigerate the dough at least 45 minutes or until firm enough to cut cleanly.

Preheat the oven to 350 degrees Fahrenheit.  Line 2 baking sheets with nonstick liners or parchment paper.  Remove the dough from the refrigerator and cut into your desired shape.  Place the cookies on the prepared baking sheets approximately 1 inch apart.

Bake the cookies in the preheated oven for 14 to 16 minutes or until they are firm to the touch.  Do not overbake.  Remove from the oven and place trays on wire racks to cool completely.

Note:  This dough works very well stored in the freezer.  Simply roll the dough between sheets of freezer paper.  Once the dough has frozen solid, it can be stored in a freezer bag.  When you are ready to bake them, remove the frozen dough and cut into shapes as the oven preheats.  Frozen cookies will require an additional 3-5 minutes in the oven, but taste identical to those made from freshly made refrigerated dough.

To make the buttercream, combine softened butter and malt powder using a mixer or food processor.  Add stout beer to the butter and mix to incorporate.  Slowly add the powdered sugar and mix until the mixture is completely smooth.

Buttercream can be piped or spread on the cookies as soon as they are completely cool.

You can open a printable PDF of this recipe by clicking on the link below.
Chocolate Butter Cookies with Stout Buttercream Frosting


1840 Farm is proud to be participating in the OXO “Be a Good Cookie” campaign. We hope to do our part to raise awareness for Cookies for Kids’ Cancer.  You can help this fantastic organization by purchasing a “be a good cookie” limited edition spatula.

2012 OXO Spatula

To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


Permanent link to this article: http://1840farm.com/2012/12/chocolate-butter-cookies-with-stout-buttercream-frosting/

Orange Genius

Summer is fast approaching and you might need a new recipe for a cold, refreshing drink.  I’m willing to bet that my recipe for Orange Genius on Foodie.com just might help make your summer a little sweeter.  The Orange Genius is a family favorite here at 1840 Farm made with our fresh, raw goat’s milk.

Give it a try and let me know if you agree that the Orange Genius is the perfect drink to enjoy this summer!

Permanent link to this article: http://1840farm.com/2012/06/orange-genius/

Boston Cream Pie Eclairs

Truth be told, I never liked éclairs.  I didn’t understand the appeal.   All of the éclairs I had sampled were stale on the outside, soggy on the inside, and covered with bland chocolate glaze on the outside.

I didn’t have high hopes for my first batch of homemade éclairs.  I made them for my husband who has always loved them.  I never expected to take the first bite and happily think to myself, “Is this what an éclair is supposed to taste like?”

Apparently, I didn’t dislike the éclair.  Instead, I disliked what happened to an éclair that was forced to linger in a pastry case.   Now I know the secret and always fill and top them right before serving.  The end result is everything an éclair wants to be:  crisp on the outside,  creamy on the inside, and dressed with rich chocolate ganache.

After several modifications, this version is my family’s favorite.  It uses my recipes for pastry cream and ganache from our favorite Boston Cream Pie.  In fact, that may be why we all love it so much.  While Boston Cream Pie takes the better part of a day to make, these éclairs do not.

Now that I have mastered freezing the pâte à choux before baking, I try to always keep them on hand.   In less than thirty minutes, the taste of Boston Cream Pie can be on our farmhouse table.  Then we can get on to the best part of the éclair:  enjoying them together.

In case you’re looking for a little baking inspiration for the weekend, give my recipe for Boston Cream Pie Eclairs on Foodie.com a try.

Permanent link to this article: http://1840farm.com/2012/02/boston-cream-pie-eclairs/

Strawberry Jam Meringue Cookies

Happy Valentine’s Day!

In case you’re looking for a little baking inspiration today, give my recipe for Strawberry Jam Meringue Cookies on Foodie.com a try.  They can be piped into beautiful hearts and dipped in chocolate just in time for sharing with your Valentine!

Permanent link to this article: http://1840farm.com/2012/02/strawberry-jam-meringue-cookies/

1840 Farm and Foodie.com

I’m proud to announce that I have been selected as a contributor for Foodie.com.  The beta site launched this morning and includes an incredible collection of delicious looking recipes.  In fact, there are three new recipes from the 1840 Farm collection just waiting for you to try…

Chocolate Malt Cupcakes with Malted Buttercream Frosting

Sweet Potato Gnocchi with Mushrooms and Spinach

Smoked Cheddar Gougeres

Permanent link to this article: http://1840farm.com/2012/02/1840-farm-and-foodie-com/

Raspberry Crumble Bars

We’re deep into raspberry season here at 1840 Farm.  Every day for the past few weeks, we have found ourselves out in the raspberry patch reaching into the brambles to pluck the ripe berries and tenderly place them in their berry baskets.  It’s not a farm chore without its hazards.  In fact, my arms look like I’ve found myself on the losing end of a battle with a porcupine.

The scrapes and thorns can’t deter me from picking all the berries our patch will provide.  The real trick is in using every single berry that gets picked.  This seemingly simple task can become a chore of its own.

Some of our berries will be turned into jam that will provide a much-needed pick me up once winter has taken us in its firm grip yet again.  Pounds of berries will be frozen and kept for future baking projects.  Right now, at their peak, a lot of berries will go directly from the bramble to our mouths.  You might call it berry patch collateral damage, but I call it a just reward for another year of hard work in the garden.

The raspberries are enjoying elite status at 1840 Farm right now.  June’s strawberry season has come and gone and the blueberries are still several weeks away from harvest.  This is the time to celebrate our raspberries.  We have already picked over 12 pounds of fruit and yet the canes are still covered in ripening berries.  I see many more raspberry pies, tarts, and jelly jars full of jam in our future.

We all look forward to raspberry pie this time of the year, but with all this time spent picking berries, it can be a real struggle to find the time to make a pie.  True, we have already enjoyed one double crusted beauty of a raspberry pie, but the berries are coming into the farmhouse faster than I can grab my rolling pin.  Yes, it’s a wonderful dilemma to find myself in, but still, what to do with all of these beautiful, ripe berries?

I found myself yesterday finishing my morning cup of Sweet Maria’s Moka Kadir Blend and looking over my recipe collection.  I had several raspberry recipes for tarts, pies, and even cakes, but nothing was calling to me.  There was only one thing to do:  invent something that would call to my whole family.

I married two of our favorite recipes in the hopes of yielding a dish that would combine the texture and taste of our beloved raspberry pie filling wrapped in a brown sugar crumble.  I slid it into the oven and hoped that I had balanced the sweetness of the crumble with the tart acidity of our hand-picked berries.  It smelled lovely as it baked, but the proof is always in the tasting.  Waiting forty minutes to have the first taste seemed almost unbearable.

That was until I had the first bite and watched my daughter’s face as she took hers.  It was exactly what I had hoped for: slightly sweet, slightly tangy with hints of vanilla and cinnamon.  A warm square topped with vanilla ice cream was otherworldly.  It wasn’t a double crusted pie, but it was prepped, baked, and cooling on the counter in under an hour.  This was a winner.

Right now, I’m off to pick the day’s berries.  I know that I will find myself loaded down with baskets of fruit this morning.  I also know that the cuts and scrapes will increase dramatically by the time I have harvested all that our canes have to offer.

I’ll wear the scrapes as a badge of gardening success.  Only another person who has collected raspberries from their thorny canes could appreciate my willingness to tangle with our raspberry patch every day.  I don’t mind.  I’ve got nothing to hide.  I’m proud of our raspberry harvest here at the farm this year and I’ll tell anyone who wants to hear about it.  It’s raspberry season here at 1840 Farm and I have the scars to prove it.

Raspberry Crumble Bars
makes 18 bars


8 ounces raspberries
72 grams(6 Tablespoons) sugar
2 Tablespoons water
2 Tablespoons cornstarch
1 Tablespoon tapioca
1 1/2 cups King Arthur White Wheat Flour
120 grams (3/4 cup) brown sugar, unpacked
80 grams (1 cup) old-fashioned oats
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces butter, cut into cubes
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit.  Line a 9×9 pan with parchment paper.  Set aside.

In medium bowl, combine raspberries, sugar, and water.  If using frozen berries, warm mixture in microwave for 1-2 minutes.  Add cornstarch and tapioca and stir to combine.  Set aside as the crumble mixture is prepared.

Combine flour, brown sugar, oats, cinnamon, baking soda, salt, and cubed butter in the bowl of a food processor.  Process briefly until the texture resembles a coarse meal, approximately 15 – 30 seconds.  Add vanilla extract and pulse just  until dough comes together.

Transfer half of the crumble mixture into the bottom of the prepared pan.  Press the mixture lightly to form a crust that completely covers the bottom the pan.  Stir the raspberry mixture and pour over the crust, spreading to cover evenly.  Sprinkle the remaining crumble mixture evenly over the berry filling.

Bake the crumble in the preheated oven for 35 – 40 minutes until the topping has browned lightly and the raspberry filling has thickened.  Serve warm with a scoop of vanilla ice cream or fresh whipped cream.

This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!




Permanent link to this article: http://1840farm.com/2011/07/raspberry-crumble-bars/

Caramelized Banana Ice Cream

1840 Farm Caramelized Banana Ice CreamWasn’t the first day of summer last week?  I am quite sure that it was although Mother Nature seems to have forgotten.  In the last ten days, I’ve found myself digging through fall and winter clothes to outfit myself and my children with long sleeve shirts, jackets, sweaters, and the like.  I am not happy about this.

We live in New England where the growing season is only 90 days long.  We trudge through every winter and mud season, aka spring, holding the promise of summer close at hand.  We have to, it’s the only way to make it through.  Yet here we sit mere days from July with temperatures barely breaking the 60 degree mark.  I am not amused.

This should be the time of year when we end a day of working outside by swimming in the seasonal pool in the backyard.  Icy cocktails should be served.  The garden should need watering to cope with the abundant sunshine.  I should be able to eat ice cream without wearing a jacket.

I will have to press on in spite of the unseasonably cool weather.  I will persevere.  I will have multiple flavors of homemade ice cream in our freezer to accompany our Fourth of July Feast.  If the weather hasn’t warmed up by then, I may rescind Mother Nature’s invitation to dine with us.

On to the ice cream.  It is a perennial favorite here at 1840 Farm.  We all have our favorite flavors, but a few are popular with every member of our family.  Honey vanilla bean is a great base for ice cream sundaes and caramelized banana sends everyone running to the churning ice cream machine for a taste.

How do they know when to come running with a tasting spoon in hand?  Even if I haven’t divulged my plan to make caramelized banana ice cream, their sense of smell gives me away.  Preparing the bananas suddenly perfumes our whole farmhouse with the heavenly smell of warm honey and bananas.  In less than thirty minutes, the base is prepped and the hard work begins.  We need to allow the base to sit overnight in the refrigerator to completely cool and allow the flavors to develop.

I will admit to skipping this step in the past.  I cooled the base in an ice bath and processed it in my machine.  Doing so never yielded the rich, smooth texture that I can achieve if I allow the mix to chill overnight.  After I had tried it a few times I decided that the overnight chill would just have to be part of the process.  We would all just have to take a deep breath and wait.

I hope that you will enjoy this ice cream as much as we do.  I also hope that Mother Nature will remember that it is indeed summer.  A little warmth and sunshine would be much appreciated.  Until then, I’ll take a deep breath and wait.  At least I’ll have ice cream to make the wait a little more bearable.

Caramelized Banana Ice Cream

I prefer to use honey in this recipe instead of refined sugar.  If you prefer, brown sugar could be substituted for the honey.  Using brown sugar will result in a darker ice cream but the taste will still be delicious.

1 Tablespoon butter
4 Tablespoons (84 grams) honey
3 medium bananas sliced 1/2″ thick
8 ounces (1 cup) heavy cream
1 large egg yolk
1 pinch sea salt
16 ounces (2 cups) whole milk
1 Tablespoon vanilla extract

Melt butter in large skillet over medium heat.  Add honey and banana slices and saute until caramelized and soft, about 12 minutes.  Reduce heat to low and add cream, stirring to combine.  Remove from heat.

In small bowl, combine egg yolk and 2 Tablespoons of the warm cream mixture.  Whisk until smooth.  Add egg mixture to skillet over low heat.  Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.  Remove from heat.

Add warm mixture to the bowl of a food processor and pulse until smooth.  Add salt, whole milk, and vanilla.  Pulse until well combined.  Remove mixture to a covered container.  Refrigerate overnight.  Prepare ice cream maker for use.

Pour refrigerated mixture into freezer base and process as recommended by manufacturer.  Place ice cream in a freezer safe container and freeze until ready to serve.

Permanent link to this article: http://1840farm.com/2011/06/caramelized-banana-ice-cream/

Butter or Sugar Cookies?

How do you decide if a cookie made mostly with butter and sugar is a butter cookie or a sugar cookie?  Do you carefully weigh each component and decide based upon preponderance?  No, it’s really much simpler than that.  Ask a five-year old.  The five year-old who lives at 1840 Farm didn’t have any trouble deciding.  In fact, he hadn’t even finished his first cookie before he had his final answer.

While I can make an argument in either direction for these cookies, my son cannot be moved from his firm stance that they belong in the butter cookie camp.  In fact, if I announce that I am making sugar cookies and he runs into the kitchen to taste them warm from the oven, he inevitably looks at me disapprovingly and says, “Are these the sugar cookies you said you were making?”

Don’t get me wrong, he likes these cookies.  In fact, he will happily eat several before I have to cut him off.  Still, these cookies cannot be called sugar cookies in his world.  That designation is forever reserved for the traditionally sugar sprinkled, round cut out cookies made by his grandmother.  Believe me, I don’t take it personally.

In the end, it really doesn’t matter if you call these butter cookies or sugar cookies.  It only matters that you made cookies from scratch and that you share them with someone special.  The rest is up to interpretation.  That is, unless you’re a five-year old.  In that case, the answer is apparently crystal clear.  Now if I can just convince my mother to make a batch of her sugar cookies.  If she doesn’t share, I might take it personally.

1840 Farm Butter Cookies
makes 24 cookies


Here at 1840 Farm, these cookies are a staple.  They are incredibly flavorful and a great recipe to showcase just how delicious homemade vanilla extract can be.  As they bake, their aroma perfumes the air to the point of making it nearly impossible to wait for them to cool before trying one fresh out of the oven.

While I don’t normally cut them out with a cookie cutter, you certainly could.  For me, these cookies are all about the taste and my family is happy to eat them in hand cut squares which saves me time and keeps the dough from becoming tough from successive rollings.  Because these cookies are basically a sable dough, they store incredibly well.  They stay crispy for several days at room temperature and the vanilla flavor improves as they age.


1 cup (2 sticks) butter
96 grams (1/2 cup)  sugar
1 Tablespoon vanilla extract
210 grams (1  3/4 cup) King Arthur White Whole Wheat Flour
1 teaspoon baking powder
1/4 teaspoon salt

Combine butter, sugar, and vanilla in the bowl of a food processor.  Process until the mixture is smooth and creamy. Add flour, baking powder, and salt and process using on and off turns until the mixture forms large crumbs.  Do not overmix as this will cause the gluten to develop and prevent the final cookie from having a delicate texture.

Empty dough onto a counter lined with food wrap, waxed paper, or parchment.  Bring dough together with your hands and roll to an even 1/4″ thickness.  Cover and refrigerate for 2 hours or freeze for 30 minutes.

Preheat oven to 350 degrees Fahrenheit.  If you have frozen the dough, remove it from the freezer and allow it to warm up for at least ten minutes before continuing.  Cut dough into desired shape and place cookies on lined baking sheets.  Bake for 10-14 minutes, or until the edges of the cookies are golden brown.  Remove from the oven and allow to cool on baking sheets for five minutes before moving to a wire rack to cool completely.

1840 Farm Butter Cookies on Foodista1840 Farm Butter Cookies

This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!

Permanent link to this article: http://1840farm.com/2011/05/butter-or-sugar-cookies/

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