November is a time of transition on the dairy farm as we finish harvesting our fall crops,plant wheat and rye crops for spring forage and prepare for the winter months on the farm. It also marks the twenty-eighth year of my life on the farm which has been molded by the blessings of farm family traditions. I have transitioned from a city girl that learned the hard way that dairy farmers don't eat margarine to dairymom that uses only sweet creamy butter!
Even though it's recommended to keep butter refrigerated, the butter dish stays on our table all the time to assure the dairy farmer has easy access and spread ability for every slice of bread, homemade roll or hot biscuit consumed. That happens to be one of the dairymom traditions that I've grown to love because the presence of the butter dish always on the table was my sweet mother-in-law's tradition and reminds me every day how blessed I am to live and work on our family dairy farm.
Butter is a staple at our house year round and holiday baking and cooking just don't happen without it! In fact, I'm stocking up this week in preparation for the holidays and thinking about baking this family favorite--Crusty Cream Cheese Pound Cake. It goes great with ice cream or fruit salad or both!
Crusty Cream Cheese Pound Cake
1 cup butter,softened
1/2 cup shortening
3 cups sugar
1 8 ounce package cream cheese,softened
3 cups sifted flour
1 Tablespoon vanilla extract
Cream butter and shortening; gradually add sugar, beating well at medium speed of electric mixer.
Add cream cheese,beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla.
Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes or until pick comes out clan. Cool in pan 10 minutes, remove from pan and let cool completely on wire rack.