Dress Up America’s Most Underrated Cookie

Minerva Pumpkin Snickerdoodle Cookies
We get it, we get it! The leaves are turning hues of ruby red and burnt orange … which means pumpkin. Lots of pumpkin!

So, how do you celebrate fall in all its glory without overdoing the pumpkin in your kitchen? One recipe from Venae’s Kitchen can help you break free of the basic pumpkin spice latte and bring a little warmth to the oft-forgotten snickerdoodle.

Tweet: Celebrate #fall without going overboard on the pumpkin. Give the snickerdoodle a makeover via @churnitup: http://ow.ly/XmFZ305dgkS http://ctt.ec/582dfCelebrate #fall without going overboard on the pumpkin. Give the snickerdoodle a makeover via @churnitup: http://ow.ly/XmFZ305dgkS http://ctt.ec/582df

But before you get a jumpstart on our recipe for Pumpkin Snickerdoodles, make sure your fridge is stocked for fall. (We’ll wait. Go on … take a read and we’ll meet you back in the kitchen to get these treats baking!)

Pumpkin Snickerdoodles
1 cup of Minerva Dairy Pumpkin Spice Butter, softened
3 1/4 cups flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp allspice
1 cup sugar
1/4 cup packed light brown sugar
1 large egg yolk
1/4 cup canned pumpkin purée
1 1/2 tsp vanilla extract
For Rolling
1/4 cup sugar
2 tsp ground cinnamon

In mixing bowl combine flour, cornstarch, cream of tartar, baking soda, baking powder, salt cinnamon, ginger, nutmeg and allspice. Set aside.

In the bowl of an electric mixer with the paddle attachment, cream together Minerva Dairy Pumpkin Spice Butter, sugar and brown sugar until mixed. Add egg yolk then mix in pumpkin and vanilla. Slowly add in the dry ingredients. Cover the dough with plastic wrap and refrigerate for 45 mins to an hour. Preheat oven to 350°F during the last 10 minutes of refrigeration.

In a small bowl combine the 1/4 cup sugar and 2 tsp of cinnamon. Scoop out dough and make a small ball and roll in the cinnamon sugar. Place on cookie sheet and press down slightly on each ball. Bake in preheated oven 10-12 mins.

9 Essentials for Stocking Your Fridge and Pantry

You may not be able to achieve perfect balance – between the extra-curriculars and surprise visits from the in-laws – but you can achieve the perfect fridge and pantry. Here’s how:

Fridge Essential #1: Minerva Dairy Pumpkin Spice Amish Roll Butter
Our Pumpkin Spice Amish Roll Butter is the 84% butterfat Amish Roll Butter you’ll love in almost any recipes. Sweet or savory, every dish could use a little of the good stuff. Spread it over a toasted slice of sourdough bread and you’ll up your breakfast game in a flash.

Fridge Essential #2: Minerva Dairy Maple Syrup Amish Roll Butter
Trust us. We’re not just tooting our own horn. Our Maple Syrup Amish Roll Butter is the recipe companion you never knew you needed. A little goes a long way in our Buckwheat Crepes with Pumpkin Ricotta. Can you say, “Hello fall!”

Fridge Essential #3: Carrots and Brocolli
These veggies have magical powers. Well, ok. They have versatility. That’s the same thing, right? Plus, Candied Maple Carrots are always welcome at the dinner table.

Fridge Essential #4: Hot Sauce
Dress up leftovers or add some warmth to your savory fall dishes. With a chilly winding knocking on your door, you’ll be glad for this little bit of heat.

Fridge Essential #5:Sausage
It’s sausage. Do you really need a reason to keep stocked up this fall? (You’ll want to buy a little extra once you give our Croissant Waffle Breakfast Sandwich a try)

Pantry Essential #6: Beef or Chicken Stock
There’s bound to be a chilly fall Sunday evening where homemade French Onion Soup just sounds so. Dang. Delicious. With this pantry staple, you’ll be ready for when the craving strikes.

Pantry Essential #7: Canned Tomatoes
Canned tomatoes (and pretty much any other varieties of canned veggies) let us make our favorite fall recipes even when the ingredients are seasonal. Okra and Tomatoes are one of our cool weather go-to’s.

Pantry Essential #8: Onions
From soup to salad to stir-fry, you’ll be set for any fall recipe the foodie home chef in you can dream up.

Pantry Essential #9: Maple Croutons
When Maple Croutons are made fresh, they’ll go fast, but try to keep a batch on hand to toss on your favorite salad or soup.

Cool Weather Tips to Brighten Brunch

It’s not fall without a few really incredible brunch get-togethers thrown in there, is it? Here are three simple ways to hack your way through the kitchen work and come out with recipes that put fall in reach.

Bulletproof your coffee: We love putting butter in our coffee because we’re butter lovers, plain and simple. But blend a few tablespoons of our Unsalted Amish Roll Butter in a cup of freshly brewed joe for a creamy drink you’ll love waking up to, and you’ll be hooked too!

Amplify your pancake game: Chef Eric Greenspan’s Pancake Lasagna is a clever and insanely delicious way to please the brunch-going crowd. Get the perfect bite and you’re noshing on pancakes, bacon, sausage and eggs … all in one bite. Perfection.

Turn up the flavor with one ingredient:
And that ingredient is butter. Our Pumpkin Spice Amish Roll Butter and our Maple Syrup Amish Roll Butter is the easiest way to add a little pizazz to your favorite pancake recipe … or even to a stack of frozen waffles. Hey. We’re not judging!

Trends Foodies Need to Know … Now!

Whether you consider yourself to be a foodie, a master home chef or even a junk foodie (hey, no judgment here), the food world is moving at lightening speed … and you need to be in the know.

As you experiment in the kitchen and try a few new recipes, you’ll see that quality is so much better than quantity. Are we right? As an artisanal craft brand, we agree. Transparency is king!

The trend: Transparency

What it means: You want to know who makes your food, with what ingredients and how.

What to look for when shopping this trend:
1. People
We’re proud of the relationships we have with our family farms. When you spread our Amish Roll Butter over a slice of toast, you can rest assured that our team of farmers and butter artisans has worked to bring you their very best.

2. Ingredients
Butter is back! This prime ingredient is replacing cooking oil and artificial alternatives because it shouts ‘simplicity’. Make your recipes the way they were intended to be made – with real Amish Roll Butter.

3. Process 
Know where your dairy comes from. We take great pride in our humane treatment of animals. All of the family farms we rely on for our dairy employ these practices as well and share in our philosophy. Their cows are all pasture-raised and are given the opportunity to live and graze happily as cows. That’s what we call transparency!

Tweet: Don’t let today’s #food trends pass you by. Here’s what #foodies everywhere need to know. @churnitup http://ow.ly/Xwk1303Ap4N http://ctt.ec/cdevjDon’t let today’s #food trends pass you by. Here’s what #foodies everywhere need to know. @churnitup http://ow.ly/Xwk1303Ap4N http://ctt.ec/cdevj

3 Reasons You’ll Want to Start Supporting Family Businesses


Family Business Day is a holiday we hold near to our hearts, and it’s clear why. But what do you have to benefit from supporting a family business?

Tweet: 3 surprising reasons you should support family businesses via @churnitup: http://ow.ly/Xwk1303Ap4N http://ctt.ec/2aS9x3 surprising reasons you should support family businesses via @churnitup: http://ow.ly/Xwk1303Ap4N http://ctt.ec/2aS9x

This September 21st, take a closer look at local family businesses. We’re proud to be a 5th and 6th generation-owned dairy, and we’re even prouder to support local family farms. Here’s what you should know about family businesses before dropping our 84% butterfat Amish Roll Butter into your basket at the grocery store:

1. We’re committed. Not only is Minerva Dairy a key piece of our family history, but it is also what shapes our family today … and what will continue to shape our family for generations to come. We’re here to make the cheese and butter artisans who have come before us proud, as well as establish a business our children are honored to be a part of.

2. We’re dedicated to quality. Generations of Minerva Dairy family members have worked to perfect each of our recipes, and why tinker with something as rich and flavorful as our signature Amish Roll Butter? Even our family farmers are committed to producing only the highest quality of pasture-raised It’s something we won’t compromise on!

3. We work to serve our community. We know that butter lines the shelves at your grocery store, but there’s only one company that does it right. (Excuse us while we toot our own horn!) When you pick up Minerva Dairy Amish Roll Butter, you’re getting the results of our labor of love.

We know that our butter will help to make your family recipes … and that makes us proud. It’s why we strive to make our butter better!

Make Family Dinner a Winner … Again!


This September is Family Meals Month, and just in time because it’s also back-to-school!

If you thought the summer was busy – between the sleepovers, summer camps and spur-of-the-moment play dates – then the school year is bound to give the word “busy” a new meaning.

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When you feel like extra-curriculars are dominating your time, pour some love and attention into the family dinner. It doesn’t have to be pretty, it just has to be! Get your kiddos to the table and trust us, just 30 minutes to a sit-down meal with your family will help you to:

1. Slow down
2. Recharge
3. Live mindfully
4. Give you the energy to tackle the full week ahead

From Prosciutto & Fig Panini’s to Jerk Orange Roughy Flatbread to Grilled Boneless Pork Chops with Pears, we’re making the family dinner a winner again. Our recipes are created by family, for family. Meet you at the dinner table!

Cheddar Brats
4 ounces Minerva Dairy Smoked Butter
1 pack cheddar bratwurst
3 Vidalia onions (sliced)
2 poblano peppers (seeded and sliced)
3 cans of Yuengling Lager
Sea Salt & Pepper to taste

In an aluminum tray, place Minerva Dairy Smoked Butter, sliced onions and peppers and beer. Place on lower heat side of the grill and stir as needed.

Grill cheddar brats just until the casing becomes charred. Place in the aluminum tray on the other side of the grill to marinate. Cook for 20 minutes. Serve with plenty of the onions, peppers and your favorite mustard on a good sausage roll.

Playing with Our Food: Mastering the Croissant


If homemade dough leaves you reeling. If lengthy prep times have you rolling your eyes. If classically French recipes scare you altogether, we’ve pulled together three all-star baking tips for croissants that are sure to impress your family.

Tweet: 1 recipe + 3 of our best tips = Killer croissants that are sure to brighten your next brunch. http://ow.ly/pdBd3032DId http://ctt.ec/U8Wj41 recipe + 3 of our best tips = Killer croissants that are sure to brighten your next brunch. http://ow.ly/pdBd3032DId http://ctt.ec/U8Wj4

Tip #1: Never skimp on the butter. We recommend using … wait for it … 84 percent butterfat! This is our wheelhouse, so rely on our butter artisans’ craftsmanship and your croissants will be as flaky and tender as ever.

Tip #2: Try making your croissants on a cool day in a room hovering below 68° F. This will help your butter and dough to stay cold, which makes for flaky layers.

Tip #3: Breathe. Take it easy. Have fun! Your croissants may not be award worthy on your first attempt. Just enjoy the ride and relish the first batch out of the oven! You might even want to involve your kids for some quality kitchen time.

Classic Croissants
1 1/2 cups whole milk, heated to warm (105°F–110°F)
1/4 cup packed light brown sugar
1 Tbsp. plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
3 3/4 to 4 1/2 cups unbleached all-purpose flour
1 Tbsp. kosher sal
1 1/2 cups cold Minerva Dairy Amish Quarter Stick Butter


Stir together warm milk, brown sugar and yeast in the bowl of a standing mixer and let stand for about 5 minutes until foamy. Add 3 3/4 cups flour and salt, and mix with dough hook at low speed for about 7 minutes until dough is smooth and very soft. Transfer dough to a work surface and knead by hand for 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap for about 1 hour until cold.

After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly. It should be malleable but still cold. Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.

Prepare dough:
Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough into a 16 by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold into thirds. Brush off excess flour with pastry brush.

Roll out dough:
Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15 by 10-inch rectangle, rolling just to but not over ends. Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10 by 5-inch rectangle. Chill, wrapped in plastic wrap for 1 hour. Repeat three additional times to make a total of four folds. Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18.

Shape croissants:
Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent. Return to work surface with short side of triangle nearest you. Beginning with short side, roll up triangle toward tip. Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.) Put croissant tip side down on a parchment-lined large baking sheet. (Curve ends inward to make a crescent shape if desired.) Make more croissants with remaining 5 triangles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet. Repeat rolling, cutting, and shaping procedures with chilled piece of dough.

Let croissants rise:
Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching croissants, and tuck open end under baking sheet. Let croissants rise until slightly puffy and spongy to the touch, 2 to 2‚ hours.

Bake croissants:
Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put croissants in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door. Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until croissants are deep golden, about 10 minutes more.

What is Amish Roll Butter Anyway?

Amish Roll butter


Contrary to popular belief, the name of our Minerva Dairy Amish Roll Butter doesn’t derive from the people who do the churning. Curious? Here’s the scoop …

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The Minerva Dairy Family began making butter in 1894 using a small 100-gallon wooden churn, producing about 400 pounds of butter each batch. This method of small-batch, slow churn butter was sold in bulk pieces of miscellaneous sizes, but with World War II came the need to start rationing.

Why Hand Rolled?

To meet the nation’s rationing policy of two-pound butter allotments, we needed a more consistent method of measurement. By adopting the hand rolling technique used by a local Amish dairy farm, we were able to form rolls of butter with exacting measurements.

Get Real with Real Butter

And today, while our 84 percent butterfat butter doesn’t involve the Amish, we still make our butter using milk from pasture-raised cows raised on family farms. More than 70 years later, we’re proud to continue the tradition of small batch, slow churned, hand rolled butter.

Amish Butter is a category all its own just like Commodity Butter and European Butter. Today, you can look for it in the convenience of rolls and quarter sticks as well!

Fast Facts:

• Commodity Butter is made with 80% butterfat and is mass produced.

• European Butter is made with 82% butterfat and is mass produced in both Europe and the U.S.

• Amish Butter is made with 84% butterfat, is made using artisanal methods and is slow churned in small batches for superior texture and flavor.

Authenticity In All We Do

From our pasture-raised dairy to our slow churn process to our unique wax-paper packaging, you know you’re getting true Amish Roll Butter. The name Minerva Dairy is synonymous with authenticity, and if that doesn’t convince you to give it a try, here are four reasons to commit to higher butterfat.

Try one recipe using Minerva Dairy Amish Roll Butter and you’ll know there’s no better way to go! Shop it now.

For the love of butter!

One of the things we love the most about working with the media is hearing about how they’re using our products in their own kitchens and talking about our love of butter, overall. We thought we’d share a few of our recent favorites with you. Enjoy!

Celebrate butter during dairy month: Minerva Dairy


Examiner.com“Celebrating butter is something that many chefs find joy in every day. Butter is a staple in their kitchens as well as many home cooks. The creamy texture from churning and the simple food product that it is makes many dishes taste incredible. This author, also known as the Jackson Cooking Examiner, has recently been introduced to a new butter called, “Amish Butter Roll” from the Minerva Dairy.”

Read the full review here

Butter innovations churning retail sales


Food Business News“Butter is back as a growing number of consumers turn their backs to foods perceived as artificial, such as vegetable oil-based margarine. Fresh from the farm, and churned the same way for generations, butter’s comeback may be attributed to its simplicity and its deliciousness.”

Read the full review here

Butter making traditions span six generations at Minerva Dairy


Farm and Dairy“By age 18, they say they won’t come back to work at the family business. But in every generation, that’s exactly what members of the Minerva Dairy family do. Phil Mueller, 4th generation, says he started at the bottom at age 12. He made his first vat of cheese at age 14. At 28, he was handed the reins when his father passed away. “Each generation is the caretaker to the next generation. So far it’s worked,” Phil said.”

Read the full review and see the video here

3 Foolproof Tips for a Perfect Dinner Party


Time and time again, it has proven to hold true: food brings people together! You can see it happen at family gatherings. It happens during Girls’ Night In. It happens at birthday parties and graduation celebrations.

Why not host a dinner party that brings together the people you love most under one roof? By following our three most important tips for hosting an incredible get-together, you can create an event your friends and family will be buzzing about all year (courtesy of Minerva Dairy)!

1. Give them something to talk about.
Remember when we said food brings people together? Well, throwing together a few handheld appetizers is the perfect way to make your guests comfortable, get them talking and ease them into the party before everyone has to sit down at the table.

Something like Mushroom Soup from Venae’s Kitchen served in shot-like glasses is small enough that everyone can mingle, mosey around the room and keep their appetites at bay before the entrèe.

2. Set the mood.
Don’t underestimate just how important it is to set the mood. As soon as guests walk into your home, they’re hoping to leave their cares outside for just a while. Help them to do so with a light and bright space and some carefree tunes. When choosing the perfect playlist, select tunes that are upbeat but not so energetic that they make everyone antsy.

Pro Tip: Take your playlist a step further and consider how you want the night to evolve. Think about gradually incorporating softer songs into the mix later into the night as guests begin to wind down and head home.

3. Go simple.
While hosting dinner for a group of people can seem daunting, it can actually be quite enjoyable! Don’t get wrapped up in the idea of the elusive “perfect dinner party.” Here’s a secret: It doesn’t exist! What makes a dinner party memorable is the company, conversation and laughter.

So, when choosing a menu, be sure to load it with recipes that you can prepare the night before or whip up quickly right before your party. This takes the pressure off of your mastery in the kitchen and lets you relax and chat the night away with your guests in between trips to the drink table to freshen up your cocktail!

Pro Tip: Dessert is one of the simplest parts of the meal to preprepare. Recipes like our Banana Split Pie are simple to make a day prior to your party and it’ll taste just as delicious when it gets plated!