Introduction

As many of you know in visiting our website or social media platforms, we are a family farm, passionate about what we do. The farm was founded in 1955 and until 2013 we were unable to link what we did on our farm to a product on the shelf. That changed in 2013, we decided that we wanted to put our name on some products so that we could link our story and what we do, to a product consumers could get behind.

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Creamy Roasted Tomato and Carmelized Onion Soup

A bowl of yum! Loaded with tomatoes, caramelized onion and roasted garlic… need I say more? This creamy Roasted Tomato and Caramelized Onion Soup is the best paired with a grilled cheese. Top it with a dollop of swirled yogurt for extra creaminess, and a sprinkle of parmesan or cheddar cheese.

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Cinnamon Apple Pecan Oatmeal

Top your oatmeal with our Grass-Fed Vanilla Yogurt, our stovetop Cinnamon Pecan Apple Recipe and a drizzle of maple syrup. We say this a lot… but it is sooo good!

Making your oatmeal with milk instead of water is a game changer. It’s extra creamy, more satisfying and keeps you full longer! Try it and you will not go back to water, we promise.

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Cream of Veggie and Chicken

Cream of Veggie and Chicken soup is the perfect rainy weather meal. It’s loaded with veggies and chicken and comes together in a creamy broth. This is comfort food that makes you feel good!  Pair your soup with some fresh bread and Sea Salted Butter, and a dollop of Natural Yogurt if you want it EXTRA creamy. Delicious!

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Honey Butter Skillet Cornbread

This recipe comes from a family friend of ours, Diane! She is a fantastic cook, and always uses wholesome ingredients. This Honey Butter Cornbread uses our Grass Fed Heritage Milk and Butter, cornmeal and pantry staple ingredients. It is easy to make and delicious paired with soup or chilli! (See Diana’s Autum Carrot and Sweet Potato Soup below recipe)

 

Honey Butter Corn Bread
Print Recipe
Servings
12 inch Skillet
Servings
12 inch Skillet
Honey Butter Corn Bread
Print Recipe
Servings
12 inch Skillet
Servings
12 inch Skillet
Ingredients
  • 1/2 Cup Cup of Donia Farms Sea-Salted GrassFed Butter
  • 1 1/2 Cups Cornmeal
  • 1 1/2 Cups White Whole Wheat Flour or regular flour
  • 1 tsp Fine Sea Salt or regular salt
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3 Large Eggs room temperature
  • 2/3 Cup Honey may substitute maple syrup
  • 1 1/2 Cups Donia Farms Milk 2% or 3.25%
Servings: Skillet
Instructions
  1. Preheat oven to 375. Place butter in a large 12" cast iron skillet (or any oven-safe skillet) and put it in the oven to melt the butter. Keep an eye on the butter, you want it to be bubbly and lightly browned but not burnt.
  2. Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine and set aside.
  3. In another medium bowl whisk the eggs, add honey until fully blended. Add the milk and whisk until evenly combined.
  4. Pour the liquid into the dry ingredients and stir until just moistened.
  5. When the butter is melted and golden, use oven mitts to carefully remove the skillet and swirl to gently coat the sides. Pour the melted butter into the batter and stir until just incorporated. Then, pour the batter into the hot skillet.
  6. Return the skillet to the oven and bake for 25 to 30 minutes. The bread will be brown around the edge, springy to touch and a toothpick inserted will come out clean with a few crumbs. Do not overbake!
  7. Place on a cooling rack and let it stand for 5 minutes before cutting and serving.
  8. This cornbread keeps well at room temperature in a sealed container for 3 days, up to a week in the fridge, or 3 months in the freezer.

 

Diane loves to pair this with an Autumn Carrot and Sweet Potato Soup. For the Soup:

  • 4 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 1/2 tsp curry powder
  • 1 pound carrots, peeled and chopped into 1 inch pieces
  • 1 1/2 pounds sweet potatoes (about 2 small to medium), peeled and chopped into 1-inch pieces
  • 8 cups chicken broth
  • 1 tsp salt
  • 1 tart yet sweet apple, peeled and chopped (honeycrisp or fuji work well)
  • 2 tablespoons honey
  • Fresh ground black pepper

In a large pot melt butter over medium heat.  Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes.  Do not brown.  Add curry powder and cook a minute more.

Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil.  Cover and simmer over low heat until vegetables are very tender, about 25 minutes.  Add apple and cook until soft then add honey.  Using a stick blender, puree the soup until smooth and creamy (you can also puree in blender in batches but make sure you leave the hole in the lid open for steam to escape and cover with a towel).  Season with salt and pepper.

Freezes well for up to 3 months.

 

Hot Buttered Rum

 

Hot Buttered Rum is going to be your Christmas Drink! It’s delicious, warming and festive, made with our Heritage Grass Fed Sea Salted Butter!

You can make your butter mixture ahead of time, and store it in the fridge until you are ready to make your drinks! We recommend heating your butter and cream to keep your drink toasty warm. Best enjoyed with family and friends!

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Grandma’s White Velvet Cake with Cream Cheese Frosting

Grandma’s White Velvet Cake is easy and delicious. Don’t tell Grandma, but we made a couple of tweeks to her original recipe, like adding in 1/3 cup of Vanilla Yogurt to get an extra moist crumb cake.  Our favourite part about this recipe is reading her old recipe cards. She has things like, “beat for 2 minutes, or 300 strokes by hand.”  300 strokes are definitely making this cake with LOVE!

The cake comes together with pantry staples and is topped with the most delicious and not too sweet Cream Cheese Butter Cream Icing.

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Golden Milk

Golden Milk… made better with Heritage Grass-Fed!

If you want to sleep like a baby, sip our Golden Milk before bed! Turmeric and Cinnamon are said to reduce inflammation, improve your immune system and much more. We can think of a better time to make this.

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Vanilla Pear Scones

Pears are so good and we don’t use them to much in baking… this fall we’re changing that! Try our Vanilla Pear Scones!

The trick with scones is to use COLD butter. And to use good quality butter. Our Grass Fed Heritage Butter is your answer. We like to take the very cold (or even frozen!) butter and grate it with a cheese grater, and then work it into the flour mixture with our hands. Give it a try! you don’t need a pastry cutter, but that also works!

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Sheet Pan Cookies with Halloween Candy

Sunday baking made easy with leftover Halloween candy! These sheet pan cookies are one-bowl and come together in 30 minutes from start to eat. Any chocolate-based candy is good, but we are extra fond of Peanut M & Ms and Peanut Butter Cups… so good!

Make them with your littles today, and enjoy them with a tall glass of milk. Or, use up that Halloween candy and bring it into your work lunchroom… they are bound to be a hit!

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My Favourite Creamy Tomato Pasta

This is my favourite pasta sauce. It’s creamy, tomato-y, and herby. It has just the right amount of richness and comes together in minutes. Heritage Grass Fed Butter & Milk, cherry tomatoes, pesto, chilli flakes… all topped with fresh basil.  Its good with any pasta noodle. Pick your favourite and cook it up!

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Peanut Butter Yogurt Fruit Dip

Does your after-school snack look this good? Or this nutritious?  Try our Peanut Butter Yogurt Fruit Dip! Just 3 ingredients whipped together, Heritage Vanilla Yogurt, smooth peanut butter and a touch of honey. We love to serve this ‘charcuterie style.’ Its sure to be a hit among kids and adults for a healthy snack.

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