Friday, May 4, 2012

Friday's Favorite Farm Recipe

"Remember June Dairy month is coming, but dairy is great all the time!" says Leslie, this week's recipe contributor.  Leslie and her husband Trent are dairy farmers here in Northeast Iowa.  When I was thinking about what I wanted to write about Leslie, three things came to mind - Holsteins, 4H, and Iowa State University.  To be quite honest I can't write about one without including the other two.  Leslie and Trent are Iowa State Dairy Science sweethearts.  Leslie is originally from an Illinois dairy farm, but being a smart lady she came over the the light side and graduated from Iowa State.
Leslie, Leah, Matt and Trent with one of their gorgeous cows.

Leslie and Trent were also both very active in 4H while growing up.  And, of course dairy cattle were part of the 4H experience.  Today, Trent and Leslie have an extensive embryo transfer program and have cows and bulls all over world!  In the summer they stay busy with tour groups visiting their farm. 

Leslie and Trent have passed these same passions on to their children.  Leah and Matt are both majoring in Dairy Science at Iowa State.  Last summer Leah was the Clayton County 4H intern and this year Matt is the intern.  I credit Leslie, Trent and Matt for cultivating Sons #1 and #2's interest in dairy.  Leslie, Trent and Matt have been great coaches for the county 4H Dairy Judging Teams as well as the 4H Dairy Quiz Bowl Teams.  Their passion for 4H and dairy is contagious and appreciated!

Matt showing at the World Dairy Expo last fall.

Leslie is sharing a cheesecake recipe today.  I love cheesecake. Cheesecake should be considered another food group.  If I take time to snap a picture of this cheesecake when it comes out of the oven I'll post it, otherwise know that it is wonderful and I'm busy eating cake!

Almond Cheesecake

 1 1/4 c crushed vanilla wafers
3/4 c. finely chopped almonds
1/4 c. sugar
1/3 c. butter, melted

4 8oz. packages cream cheese, softened
4 eggs, lightly beaten
1 1/2 t. almond extract
1 t. vanilla extract

2c. sour cream
1/4 c. sugar
1 t. vanilla extract
1/8 c. toasted almonds

In bowl, combine crumbs, almonds and sugar; stir in butter and mix well. Press into the bottom of a greased 10 inch spring form pan; set aside.

In large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in extracts. Pour into crust. Place on baking sheet.

Bake at 350 degrees for 50-55 minutes or until center is almost set. Remove from the oven; let stand 5 minutes(leave oven on). Combine the sour cream, sugar and vanilla. Spoon around the edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight.

Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Serves 14 to 16

Thank you, Leslie, for sharing your recipe!

Matt and Trent giving Son #1 pointers before showing
at the World Dairy Expo in Madison.

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