This farm-tested recipe from The American Egg Board is a simple dessert with classic Banana Foster flavors. It is an easy, crowd-pleasing, make-ahead dessert. Sweet, buttery bananas are tucked into a graham cracker crust, then topped with a silky cream cheese filling made with The Farmer’s Cow eggs. Finished with fresh banana slices and whipped cream, it’s a simple showstopper for cookouts, celebrations, or anytime you need a little extra sweetness.

Yield: 8 servings

Ingredients

• 1 9” Graham Cracker crust (homemade or store bought)
• 2 tbsp butter
• 2 ½ cups banana, sliced
• 1 ¼ sugar, divided
• 3 tbsp lemon juice, divided
• 1 tsp pumpkin pie spice
• 2 blocks of cream cheese (8 oz each), room temperature
• 6 The Farmer’s Cow large eggs
• 1 ½ tsp vanilla
• 1/3 cup all-purpose flour

Directions

• Pre-heat oven to 350 degrees.
• Heat butter in a large non-stick skillet over medium heat. Add bananas and cook, stirring gently, until soft, about 2 minutes. Do not mash.
• Add ¼ cup sugar, 1 ½ tbsp lemon juice, and spice. Cook, stirring gently until the mixture thickens, about 1 to 2 minutes. Spread the hot mixture evenly in the bottom of the crumb crust.
• Combine cream cheese, eggs, 1 cup sugar, 1 ½ tbsp lemon juice, and vanilla in a mixing bowl. Beat on high speed until well blended. Reduce speed to low and beat in the flour just until blended, with no streaks of flour remaining. Pour over the banana mixture.
• Carefully place the pie on a rack in the center of the hot oven. Bake for 40 to 45 minutes, until a knife inserted midway between the center and edge of the pie comes out clean.
• Cool completely on a wire rack. Refrigerate, loosely covered, until firm (several hours or overnight).
• Garnish the top with fresh banana slices and whipped cream, serve, and enjoy!

Date Posted: November 3, 2020

• Milk
• Eggs

A fun, dippable twist on classic French toast. Soft bread gets rolled around a quick strawberry‑rhubarb and cream cheese filling, then dipped in a simple custard made with The Farmer’s Cow eggs and milk, and cooked until golden. These rollups are perfect for weekend breakfasts, after‑school snacks, or any time you want something a little extra—plus, they are fun to make!

Yield: 10-12 rollups

 Ingredients

• 1½ cups rhubarb, diced small
• 1 cup fresh strawberries, chopped
• 3 tbsp + ¼ cup sugar (plus more to taste)
• 1 tsp lemon juice
• 10–12 slices soft sandwich bread (white or brioche)
• 3 oz cream cheese, softened
• 2 tbsp butter for the pan
• 2 The Farmer’s Cow large eggs
• ⅓ cup The Farmer’s Cow whole milk
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon, divided
• Salt

Instructions

1) Make the fruit filling

• In a small saucepan, combine rhubarb, strawberries, 3 tbsp sugar, lemon juice, and salt.
• Cook over medium‑low 6–8 minutes, stirring, until jammy and thick.
• Cool completely (warm filling can make the bread soggy).

2) Prep the bread

• Trim crusts and use a rolling pin to flatten each slice.
• Spread a thin layer of cream cheese. Spoon 1–2 tsp compote near one edge, and roll up tightly. Press seam to seal.

3) Dip & cook

• Whisk eggs, milk, vanilla, ½ tsp cinnamon, and salt in a shallow bowl.
• Melt butter in a nonstick skillet over medium heat.
• Dip each roll‑up quickly (don’t soak), then place seam‑side down in the pan.
• Cook 2–3 minutes per side, turning until golden all around.

4) Finish & serve

• Mix ¼ cup sugar with 1 tsp cinnamon.
• Roll warm rollups in sugar mixture.
• Serve immediately with extra compote for dipping.

Date Posted: November 3, 2020

• Milk
• Eggs

Everything you love about pot pie—tender chicken, garden vegetables, and a creamy sauce made with The Farmer’s Cow milk—finished with a golden, pillowy popover topping. This one‑pan dinner feels special but uses simple ingredients and an easy batter that bakes into a light, layered, and flavorful crust. Scoop, serve, and enjoy the coziest kind of spring comfort.

Yield: 4-6 servings

 Ingredients

Creamy Spring Filling

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 carrots, diced (small)
• 1 ½ cups mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup all‑purpose flour
• 2 cups chicken broth (low sodium)
• 1 cup The Farmer’s Cow whole milk (room temp)
• 1 tsp Dijon mustard
• 1 tsp dried tarragon (or 1 tbsp fresh)
• ½ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 2 cups cooked chicken, shredded or chopped (rotisserie works great)
• 1 cup frozen peas
• 1½ cups asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp chopped fresh parsley (or 1 tbsp dried)
• ½ cup shredded cheddar

Popover Topping

• 3 The Farmer’s Cow large eggs
• 1¼ cups all‑purpose flour
• 1¼ cups The Farmer’s Cow whole milk
• 3 tbsp melted butter (cooled slightly)
• ½ tsp kosher salt
• ¼ tsp black pepper
• Optional: ⅓ cup finely grated Parmesan or cheddar

Instructions

1) Make the filling

• Preheat oven to 425°F with a rack in the middle.
• Heat olive oil + butter in a large oven‑safe skillet over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
• Add garlic and cook for 30 seconds. Sprinkle flour over vegetables and stir for 1 minute.
• Slowly whisk in chicken broth, then whisk in milk. Bring to a gentle simmer and cook 3–4 minutes until lightly thickened.
• Stir in Dijon, tarragon, salt, and pepper. Add chicken, peas, and asparagus. Simmer 2–3 minutes (asparagus should stay bright and crisp‑tender). Stir in parsley and optional cheddar.
• Turn off the heat. Let filling sit for at least 10 minutes to slightly thicken.

2) Make the popover batter

• In a blender, blend eggs on high for 20–30 seconds until foamy (extra air helps lift).
• Add milk, flour, melted butter, salt, pepper (and optional cheese). Blend just until smooth—be careful not to over-blend.

3) Top & bake

• Pour batter evenly over the filling.
• Bake 30–40 minutes until the popover is deeply golden and puffed.
• Cool 10 minutes before scooping. Serve warm.

Date Posted: November 3, 2020

• Milk
• Eggs

A spring spin on a beloved classic: a soft lemon sponge made with The Farmer’s Cow eggs, soaked in three milks, including The Farmer’s Cow whole milk, and topped with a rosy strawberry compote. Bright, creamy, and irresistibly tender—perfect for potlucks, holidays, or an easy make‑ahead dessert.

Yield: 12-16 servings

 Ingredients

Lemon Sponge Cake

• 5 The Farmer’s Cow large eggs, separated
• 1 cup sugar, divided (2/3 cup + 1/3 cup)
• 2 tsp lemon zest from 1 large lemon
• 1 tsp vanilla extract
• ¼ cup The Farmer’s Cow whole milk, at room temperature
• 1 cup flour
• 1 tsp baking power
• ¼ tsp fine salt

Lemon-Scented Tres Leches Soak

• 1 cup the Farmer’s Cow whole milk
• 1 (12‑oz) can evaporated milk
• 1 (14‑oz) can sweetened condensed milk
• 2 wide strips lemon peel (use a peeler; avoid white pith)
• 1 tsp vanilla extract
• Pinch of fine salt

Strawberry Compote

• 2 cups sliced fresh strawberries
• ½ cup granulated sugar (plus 1–2 tbsp to taste)
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• Pinch of fine salt
• 1 tbsp cornstarch

Instructions

Make the sponge

• Heat oven to 350°F. Butter and flour bottom and sides of a 9×13 pan.
• In a bowl, whisk flour, baking powder, and salt; set aside.
• In a large bowl, beat egg yolks with ⅔ cup sugar on medium‑high until thick, pale, and ribbons fall from the whisk (about 2–3 min). Beat in lemon zest, vanilla, and ¼ cup room temperature milk.
• In a clean bowl, beat egg whites to soft peaks. Slowly rain in ⅓ cup sugar and continue to medium peaks (glossy, holds shape but tips curl).
• Fold the dry mix into the yolk mixture just until combined. Gently fold in the whites in 3 additions. Spread batter in the pan and bake 30 to 40 minutes, until the top springs back and a tester comes out clean. Cool 10 min on a rack.

Poke & soak

• Use a skewer or fork to poke holes all over the warm cake (every ¾–1 inch).
• In a small saucepan, warm TFC milk with lemon peel just to steaming; cover and steep 10 min. Remove peels; whisk in evaporated milk, condensed milk, vanilla, and a pinch of salt.
• Slowly ladle the warm tres leches mixture over the cake in 2–3 passes, letting it absorb between additions. Cool to room temp, then cover and refrigerate for at least 4 hours. Don’t rush the chill. The magic happens as the sponge drinks up the leche—overnight is ideal.

Strawberry compote

• In a saucepan, combine sliced strawberries, sugar, lemon juice, zest, and salt. Cook over medium‑low, stirring gently, until the strawberries release their juice.
• Dissolve cornstarch in a little water (1-2 tablespoons) and add the slurry to the hot strawberry mixture. Stir until lightly thickened (about 3 minutes). Add a little more water if necessary and sugar to taste. Cool completely.

Serve and enjoy!
Uncover the chilled cake. Spread a thin, even layer of rhubarb compote over the surface. You may not need every last spoonful—save extra for serving.

Tips from the Farm Kitchen

• Make‑ahead: Bake & soak the cake up to 2 days ahead; keep covered and chilled. Add compote within 6 hours of serving.
• Storage: Refrigerate, covered, up to 4 days.

Date Posted: November 3, 2020

• Milk
• Eggs

Crispy outside, juicy inside—and baked, not fried. A quick milk‑and‑lemon soak keeps the chicken tender, and a panko‑Parmesan crust bakes up golden in an air fryer or on a rack. Dunk each bite in our cool milk‑ranch dip made with The Farmer’s Cow milk. It’s a family favorite for weeknights, game days, and after‑practice dinners.

Yield: 4 to 6 servings (18-24 tenders)

Ingredients

Buttermilk Marinade

• 1 cup The Farmer’s Cow whole milk
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• 1 ½ - 2 lbs chicken tenderloins (or chicken breast cut into 1-inch strips)

Crispy Coating

• 2 The Farmer’s Cow large eggs
• 1 ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¾ tsp salt
• ¼ tsp pepper
• Neutral oil spray (canola or avocado oil)

Milk-Ranch Dip

• ½ cup sour cream or plain whole-milk Greek Yogurt
• ¼ cup mayonnaise
• 2-4 tbsp The Farmer’s Cow whole milk (to thin to dippable)
• 2 tsp lemon juice
• 1 tbsp fresh dill (or 1 tsp dried)
• 1 tbsp fresh parsley (or 1 tsp dried)
• 1 tbsp fresh minced chives (or ½ tsp dried)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼–½ tsp kosher salt, to taste
• Pinch black pepper

Instructions

• In a large bowl, whisk milk and lemon juice; rest 10 minutes to lightly thicken. Stir in salt, garlic powder, onion powder, and paprika. Add chicken, toss to coat, and refrigerate 15  minutes to 1 hour (longer = juicier).
• Heat oven to 425°F with rack in the upper‑middle position. Line a rimmed sheet pan with parchment and set a wire rack on top. Lightly oil or spray the rack.
• In one shallow bowl, beat eggs. In a second bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
• Remove chicken from marinade, letting excess drip. Dip each piece in egg, then press firmly into the panko mixture to coat all sides. Arrange on the prepared rack with space in between. Spray generously with oil (or drizzle).
• Bake 10–12 minutes, flip, spray lightly again, and bake 8–10 minutes more, until the coating is golden and the thickest part reaches 165°F. For extra color, broil 1–2 minutes at the end—watch closely.
• While the tenders bake, whisk sour cream, mayo, milk, lemon juice, herbs, and seasonings until smooth. Adjust salt and thin with an extra splash of milk to your favorite dippable consistency.
• Rest tenders 3 minutes, then serve hot with cool Milk‑Ranch Dip and raw veggies.

Tips from the Farm Kitchen

• Rack = crisp. Elevating tenders allows hot air to circulate for all‑over crunch—no deep fryer needed.
• Don’t skip the spray. A light oil mist helps panko brown beautifully.
• Season the crumbs. Flavor lives in the coating—spice the crumbs, not just the chicken.
• Flavor adjustments. Make it milder for kids by skipping paprika and adding 1 tsp sugar to crumbs for a “chicken‑nugget” vibe, OR make it spicy by adding ¼–½ tsp cayenne to the crumbs or hot sauce to the dip.
• Air fryer: 400°F for 10–12 min, flip, then 3–5 min more to 165°F.

Date Posted: November 3, 2020

• Milk
• Eggs

Hearty, simple, and satisfying—this versatile quick bread recipe comes together with just a handful of pantry staples. We blitz rolled oats into a soft flour, then fold in The Farmer’s Cow eggs and creamy Greek yogurt for a tender crumb with wholesome oat texture. A touch of olive oil keeps every slice moist, while a sprinkle of oats on top bakes to a golden finish. Enjoy it warm with butter and local honey for breakfast, tuck a muffin into lunchboxes, or toast a slice for an afternoon pick‑me‑up.

Yield: 1 loaf or 12 muffins

Ingredients

• 3 cups rolled oats, divided
• 2 The Farmer’s Cow large eggs
• 1 cup plain Greek yogurt
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp olive oil

 Instructions

• Preheat oven to 350 degrees and line a loaf pan or muffin tin with parchment paper
• Place 2 cups of oats in a blender and blend until the oats turn into flour-like consistency. It should take about 30 to 60 seconds.
• In a medium bowl, whisk eggs, yogurt, and olive oil.
• Add oat flour, 1 cup rolled oats, baking soda, and salt. Mix until a thick batter forms, but do not overmix.
• Pour batter into loaf pan or muffin cups, sprinkle a few oats on top, and bake for about 30-35 minutes for muffins and about 40-45 minutes for bread, until golden brown and firm.
• Let cool on a cooling rack for 5 minutes and remove it from the pan.
• Serve with a dollop of good butter and honey.

Date Posted: November 3, 2020

• Milk
• Eggs

Silky, gently sweet custard made with The Farmer’s Cow whole milk and farm‑fresh eggs, flipped to reveal a glossy brown‑sugar caramel. Elegant enough for company, easy enough for any night—serve chilled for the perfect ta‑da moment.

Yield: 6 servings

Ingredients

• 1/3 cup granulated sugar
• ¼ cup water
• 1 tsp lemon juice
• 2 ½ cups The Farmer’s Cow whole milk
• 4 The Farmer’s Cow large eggs
• 2 The Farmer’s Cow large egg yolks
• ½ cup packed light brown sugar
• 2 tsp vanilla extract
• Pinch of fine salt

Directions

• Preheat oven to 325 degrees. Place ramekins in a roasting pan. Put a kettle of water on to boil.
• Combine sugar, water,  and lemon juice in a light-colored saucepan. Cook over medium heat without stirring until deep amber in color, about 10-12 minutes. Immediately and carefully divide the caramel among the ramekins, swirling to coat bottoms, and set aside.
• Heat the milk on the stove over medium heat or in the microwave until steaming (do not boil).
• Separately in a large bowl, whisk the eggs, yolks, brown sugar, vanilla, and salt until just combined. Whisk in the warm milk slowly to temper. Strain through a fine sieve into a spouted pitcher.
• Pour the custard mixture into the caramel-coated ramekins. Place the roasting pan on the oven rack and carefully pour hot water into the pan until the level reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, until the centers are just set with a slight jiggle.
• Remove ramekins from the water, and set aside to cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight).
• Run a thin knife around the edges of each ramekin, invert them onto plates, and gently lift off the ramekins so the caramel sauce flows over the custard.

Date Posted: November 3, 2020

• Milk
• Eggs

This silky, spoonable twist on classic hot cocoa is as easy as it is comforting. Made with The Farmer’s Cow milk, fresh egg yolks, and rich hot chocolate mix, this simple custard comes together on the stovetop for a cozy treat the whole family will love. Smooth, creamy, and just sweet enough, it’s perfect for winter evenings or anytime you need a little indulgence.

Yield: 4 servings

Ingredients

• 3 tbsp cornstarch
• 3 packets of hot chocolate powder
• 2 The Farmer’s Cow large egg yolks
• 1 tsp vanilla
• 2 cups The Farmer’s Cow low-fat milk

Directions

• Whisk the cornstarch and hot chocolate powder together in a medium-sized pot. Add egg yolks, vanilla, and milk, and stir until fully mixed.
• Heat the mixture over medium-low heat until thickened, stirring continuously with a whisk to prevent lumps from forming.
• Once the custard has thickened and is smooth, pour it into serving cups.
• Let the cups cool at room temperature for 15 minutes before transferring them to the fridge until ready to serve.
• Garnish with a dollop of whipped cream and enjoy!

Date Posted: November 3, 2020

• Milk
• Eggs

Make Santa’s night extra sweet with these irresistible cookies! Perfect chewy cookies with crispy edges, sweet white chocolate, pistachios, and tart dried cranberries. This easy one-bowl recipe uses melted butter and The Farmer’s cow eggs for the ideal texture and includes a hint of orange zest for brightness.

Yield: 36 cookies

Ingredients

• 1 cup unsalted butter, room temperature
• ¾ cup packed brown sugar (light or dark)
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp salt
• 2 tbsp orange zest from two large oranges
• 2 The Farmer’s Cow large egg, room temperature
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 2 cups white chocolate chips or chunks
• 1 cup dried cranberries, roughly chopped
• ½ cup chopped walnuts or pistachios

Instructions

1. Melt butter in a microwave-safe bowl or saucepan until almost completely melted, then stir to finish melting with residual heat
2. In a large bowl, whisk together melted butter, brown sugar and granulated sugar until well combined. Add vanilla, salt and orange zest and mix thoroughly.
3. Whisk in eggs, one at time, until thoroughly incorporated.
4. Add flour and baking soda and stir just until dry ingredients are incorporated – do not overmix.
5. Gently fold in white chocolate, cranberries, and nuts.
6. Refrigerate dough for at least 1 hour. Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
7. Roll chilled dough into 1.5 ounce balls and place on prepared baking sheets.
8. Bake 8-10 minutes until edges are golden brown but centers still look slightly underdone.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Date Posted: November 3, 2020

• Milk
• Eggs

Celebrate the season with the warm, nostalgic flavors of homemade gingerbread. This classic loaf is rich with molasses, fragrant spices, and a hint of fresh ginger—made even better with The Farmer’s Cow milk and a farm-fresh egg. Baked to perfection and dusted with powdered sugar, it’s a simple, wholesome treat that brings holiday cheer to every slice.

Yield: 10 servings

Ingredients

• 1 ¼ cup all-purpose flour
• ½ tsp cinnamon
• ¼ tsp allspice
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup mild molasses
• 1/3 cup The Farmer’s Cow milk
• 1/3 cup sugar
• ¼ cup butter, melted
• 1 tbsp ginger puree or fresh grated ginger root
• 1 The Farmer’s Cow large egg

Instructions

1. Preheat oven to 350 degrees. Grease and flour one 9x5 loaf pan.
2. Combine flour, spices, baking soda, and salt in a bowl.
3. In a separate bowl, combine molasses, milk, sugar, butter, ginger, and egg. Beat until well mixed. Add dry mixture and beat at low speed, scraping the bowl occasionally, until well combined.
4. Pour batter into prepared pan(s) and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from pan. Let cool completely.
5. Dust with powdered sugar before slicing (optional).

Date Posted: November 3, 2020

• Milk
• Eggs