Bob Recipe: Turtle Cheesecake

from:  Grassland
Product:  Butter

Bob Recipe:  Turtle Cheesecake

2 c crushed oreo cookies
2 c salted butter, softened
1 1/2 c brown sugar
1 c chopped pecans
2 -8 oz pkg of cream cheese
1/2 c powdered sugar
4 squares semi-sweet baking chocolate
1/3 c whipping cream

Crust:  Mix together 2 c crushed oreo cookies and 1/2 c melted butter, press into bottom of spring form pan.

Caramel Layer:  In sauce pan, melt 1 1/2 c (3 sticks) of butter, add 1 c brown sugar and boil until thickened.  Spread 1 c chopped pecans over cookie crust.  Pour caramel layer over chopped pecans.  Put in freezer to set.

Cream cheese layer:  Whip together with mixer; 2 (8 oz pkg) of softened cream cheese, 1/2 c powdered sugar, 1/2 c brown sugar, until smooth.  Spread over caramel layer.

Chocolate layer:  In a small pan, melt together 4 sq semi sweet baking chocolate and 1/3 c whipping cream, just until chocolate melts.  Stir constantly.   Cool completely.  Spread over cream cheese layer.  Refrigerate 2 hours before serving.



Bob Recipe: Brown Sugar Peanut Butter Cookies

from:  Grassland
Product:  Butter

Bob Recipe:  Brown Sugar Peanut Butter Cookies

1/2 c salted butter, softened
1/2 c brown sugar
1/2 c peanut butter
1 1/2 c flour
1/2 tsp vanilla
1 egg
1/2 tsp baking soda
1/4 tsp salt

Cream together butter, sugar and peanut butter.  Add egg and vanilla, beat until fluffy.  Stir in rest of ingredients and mix until dough forms the shape of a ball.  Roll little balls of dough, place on lightly greased cookie sheet.  Flatten with fork and bake at 375 F for 10-12 minutes.
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Bob Recipe: Salted Caramel ice Cream Topping

from:  Grassland
Product:  Butter

Bob Recipe:  Salted Caramel ice Cream Topping
Active time:  15 minutes  Total time:  15 minutes   Amount:  About 1 1/2 cups

1 cup firmly packed brown sugar
3/4 cup butter
1 1/2 tbsps water
1 tsp sea salt
3/4 tsp baking soda
1/2 tsp vanilla extract
Ice cream

In large saucepan over medium heat, combine sugar, butter, water and salt.  Cook until melted and bubbly around the edge, stirring frequently.  Continue cooking 2 minutes, stirring frequently.

Remove from heat; stir in baking soda and vanilla.  Stir until caramel darkens in color (about 1-2 minutes).  Let stand 1 minute; serve over ice cream.

Note:  Caramel topping will harden slightly when poured over ice cream.


Bob Recipe: Apple Shortbread Crumble

from:  Grassland
Product:  Butter

Bob Recipe:  Apple Shortbread Crumble
Active time:  15 minutes  Total time: 50 minutes  Amount:  24 bars

2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter, softened
1 (21 oz) can apple pie filling

In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.  Using a pastry blender or two forks, cut butter into flour mixture until it resembles coarse crumbs.

Reserve 1 cup crumb mixture, press remaining mixture into bottom of a greased 8 x 8 inch baking dish.  Top with apple pie filling; sprinkle reserved crumb mixture over pie filling.

Bake in a preheated 375 F oven 28-32 minutes or until lightly browned.


Bob Recipe: Strawberry Shortcake

from:  Grassland
Product:  Butter

Bob Recipe:  Strawberry Shortcake

2 c flour
2 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/2 c cold unsalted butter
1 egg, beaten
2/3 c skim milk
2 pints, strawberries, sliced
light whipped topping, optional

In a bowl, combine flour, sugar, baking powder, salt and cream of tartar.  Cut in butter until mixture is crumbly.  Add the egg and milk; mix well.  Spread into an 8 inch square baking pan coated with nonstick cooking spray.  Bake at 375 F for 20 – 25 minutes.  Cut inot 18 pieces.  Top nine pieces with half of the strawberrries.   Repeat layers and top with whipped topping if desired.


Bob Recipe: Parsley Cheddar Biscuits


from:  Grassland
Product:  Butter

Bob Recipe:  Parsley Cheddar Biscuits

2 1/2 c flour
3 Tbsp powdered Buttermilk
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
6 Tbsp unsalted butter
1 c shredded extra-sharp cheddar cheese
3/4 c water
1 c finely-chopped parsley

Preheat oven to 425 F.  In a large bowl, combine flour, buttermilk, baking powder, salt, baking soda and butter until blended.  Stir in cheese.

Make a well in center of dry ingredients and pour in water.  Stir just until moistened.  turn-out onto a lightly floured board.  Roll into a 12″ log.

Brush flour from work surface and roll log in chopped parsley, pressing to adhere.  Slice into twelve 1″ thick rounds.

Space biscuits apart on a greased baking sheet, and bake for 11 to 13 minutes or until golden brown.

Grassland Butter is my Secret Ingredient for my Best-ever Butter Cake


This is plain and simple butter cake…but made extra rich, extra creamy and extra special with Grassland butter.   Butter is the most important ingredient in this cake and Wisconsin’s  Grassland butter is the perfect choice.   “Ask for Grassland product at your local grocer” to make your cakes, cookies and pastries this winter.  Grassland’s wholesome quality and fresh-from-the-farm goodness make everything taste better.  For more information about Grassland and its products, visit the website at

Best-ever Butter Cake

1 ½ cups (3 sticks) Grassland unsalted butter, softened
2 cups sugar, divided
9 pieces large eggs, separated
1/2 teaspoon Nielsen Massey Orange Extract
1/4 teaspoon Nielsen Massey Lemon Extract
1/2 teaspoon cream of tartar
3 1/4  cups cake flour, sifted
3 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup evaporated milk

Preheat oven to 325 degrees F.  Grease, line and grease again three 9 x 5 inch loaf pans; set aside.
In a medium bowl, whisk together flour, baking powder and salt to aerate;  set aside.

In a large bowl, beat egg whites, cream of tartar and 1 cup sugar until stiff but not dry.  In another large bowl, cream butter and remaining 1 cup sugar until butter turns pale.  Add the egg yolks one at a time and beat until blended.   Mix in extracts.  Using low speed of electric mixer, add flour mixture alternately with milk and beat until blended.  Fold in beaten egg whites into the butter mixture.  Divide cake batter into prepared pans.  Bake for 45 to 55 minutes or until a wooden skewer inserted in the center comes out clean.

Many thanks to Christine Lindner (of Flavorful Insights)for sharing this press release…

Grassland Butter: The Secret Ingredient for Holiday Baking

Greenwood, Wisconsin, November 30, 2012— This season bake sweet holiday memories with Grassland Butter. It’s pure, natural, unparalleled flavor and texture, makes holiday favorites taste even better. Whether you’re baking up dozens of blissful butter-rich breakfast croissants, chocolate pecan cookies or peppermint whoopie pies with your little helpers — the creamery rich flavor of butter will come through in every bite.

Butter is synonymous with holiday baking. For the best baked goods start with the best ingredients. Grassland Butter is the essential holiday baking ingredient. For more than a century, Grassland has been producing quality butter and is currently the largest family-owned butter creamery in the world, producing one-third of the U.S. butter. Choose from Grassland’s Salted or Unsalted Butter to baked up signature holiday favorites.

As the butter experts, Grassland offers the following holiday “Butter Bits” and tips with the Wisconsin Milk Marketing Board, Inc.:

Use unsalted butter with when baking – its delicate flavor brings out the best in these types of foods.

For melt-in-your-mouth cookies, use slightly softened, unsalted butter. With its low melting point, butter helps make cookies soft and chewy on the inside, but crisp and golden on the outside.

For flakier pie crusts and puff pastries, keep butter as hard and cold as possible prior to use. The flaky texture is produced when cold pieces of butter, trapped between thin layers of dough, melt during baking, creating small air pockets.

Store butter in its original packaging or in a sealed container in the coldest part of the refrigerator, not in the refrigerator door. Keep butter away from foods with strong odors or distinct flavors.

Founded in 1904, the Wuethrich family has spent more than a century crafting award-winning butter. As the world’s largest family-owned butter creamery located in Greenwood, the heart of central Wisconsin, Grassland knows butter producing one third of the U.S. butter. As a leader in innovation with uncompromising quality, Grassland offers a medley of fine butter products specially developed and packed for retail, foodservice and industrial dairy customers. Grassland’s enticing menu of award-winning butter products for dining, cooking, baking and confectionery creations delivers unmatched quality and pure flavor every time.

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