The Cabot Cookbook

We’re so happy to have been included in “The Cabot Creamery Cookbook: Simple, Wholesome Dishesfrom America’s Best Dairy Farms.” The Village Voice wrote this article on it back in 2015 with a brief piece about us!

Each of the sixteen farm families profiled in the book has shared at least one recipe. The dishes included are simple instructions for meals served to family, friends, and farmworkers. Given the nature of the industry today, many of the farmers operate side businesses like bakeries, dairy stores, catering operations, and bed-and-breakfasts.

Liberty Hill Farm in Rochester, Vermont, has one such side business. There, husband and wife Bob and Beth Kennett — and now sons Tom and David — offer farmstays for overnight guests, in addition to milking 110 cows, raising replacement milkers, and breeding bulls. They won the award for 2013 Vermont Innkeeper of the Year for their bed-and-breakfast. “She has huge spreads for breakfast and dinner of really great food,” says Martinez (Cabot spokesperson). “And she has a turkey pot pie and I always knew of pot pie as having a pastry crust, but actually in Vermont, they use biscuits for their pot pies. So that’s a thing that’s a little different.”

Much of the fare is typical of New England (such as Beth Kennett’s biscuit-topped pot pie), but with diverse backgrounds, the assortment is wide. One Polish farmer submitted old family recipes for pierogi and cookies. Farmers from Vermont incorporate maple syrup into recipes like maple cheesecake and cinnamon maple rolls.

—We’re very happy to have been mentioned in this, and many other articles over the years. We love giving our guests an unforgettable experience, from the food they eat to the activities they join!

To read the entire article and hear some more about our amazing co-op partners click here.

Rhubarb Custard Kuchen

Rosy Red Rhubarb is Radical! That’s according to Beth, who loves to use rhubarb in a variety of ways, as her guests know. Beth does not do the typical strawberry rhubarb pie. She prefers making raspberry rhubarb sauce to go on chicken or pork roast. Rhubarb coconut muffins and blueberry rhubarb coffeecake are great. But everyone loves the rhubarb custard kuchen that Beth makes for breakfast!! It’s a fan favorite! Beth developed her love for rhubarb as a young child cooking with her grandmother. Gram made rhubarb sauce to go over ice cream and fantastic rhubarb dumplings. Rhubarb sauce over strawberry ice cream, now that works! Rhubarb season has arrived at the farm!

Rhubarb Custard Kuchen

  • 1 ¾ cup King Arthur flour
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • ¾ cup Cabot butter
  • 1 large egg, beaten
  • 1 Tablespoon milk
  • 4 cups rhubarb, diced
  • 1 large egg
  • ¾ cup milk
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons flour

Heat oven to 400. Butter 13 x 9 baking dish.

  Mix together flour, baking powder, and salt in bowl. Cut in butter until crumbly. Add egg and milk, stir until dough forms. Gently press mixture in bottom of pan. 

Sprinkle rhubarb over crust.

In a small bowl, whisk together egg, milk, and vanilla. Pour over rhubarb.

In a separate bowl, combine sugar, cinnamon, and flour. Evenly sprinkle over top of rhubarb.

Bake in oven until golden, about 40 minutes. 

Serve warm. 

Carrot Souffle

Springtime on the Farm! Colors and flavors and fresh vegetables are coming our way! Carrot souffle is one of the dishes my guests love anytime of the year! I adapted this recipe to be gluten free and healthier than the original recipe which had a caramel sauce in the bottom of the dish! More carrots, more eggs, less sugar than the original and it totally works! You can even cook the carrots in a slow cooker or Instapot. Guests request it year after year. Enjoy!

Carrot Soufflé

  • 3 lbs carrots, diced
  • ½ cup Cabot butter
  • ¼ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 Tablespoons cornstarch
  • 4 eggs

Cook carrots and mash well.  Beat together the carrots, butter, sugar, and dry ingredients.  Beat in eggs for 3-4 minutes.  Grease a 4-cup (1 quart) soufflé dish.  Pour in carrot mixture.  Bake at 400 degrees for 50 minutes until golden on top.  

This is a great way to get kids (young and old alike) to eat their vegetables!!

Maple Muffins

Maple is the signature of Vermont and our family loves the traditions of sugaring, sugar on snow, and cooking everything from meats to vegetables, to fruits, and baked goods with maple. These muffins are just an easy way to enjoy maple sugar and syrup. Serve them with maple cream or maple butter for a real indulgence!

  • 2 cups flour
  • ¼ cup sugar or maple sugar, preferable
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • ½ cup milk
  • ½ cup Cabot butter, softened
  • 2/3 cup Vermont maple syrup, preferably medium or dark amber
  • 1 cup pecans, butternuts, or walnuts, chopped
  • ½ cup white chocolate chips (if desired)

In a medium bowl mix flour, sugar, baking powder, salt.

Add egg, milk, butter, maple syrup, and then add chopped nuts.

Mix just until blended.

Put in muffin tin, lightly sprinkle maple sugar on top.

Bake for 20 minutes at 350.

Serve warm with maple butter or maple cream!! Yum!!

Beth’s Baked Oatmeal

This simple recipe is one of the most popular that we serve to our guests during breakfast.

(Serves 2-4)


  • 1 1/3 cups oats (must use old fashioned, steel cut; never use quick oats)
  • 1/4 cup brown sugar or maple sugar
  • 1 apple, peeled, cored, and diced
  • 1/3 cup dried cranberries
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 2 cups milk


  1. Stir all ingredients together in large overproof bowl or 8×8-inch pan.
  2. Bake at 375 degrees for 45 minutes.
  3. Serve in bowls with milk.

Shaker Cheese Bread Pudding (Shapleigh Pudding)

Somewhere between a strata and a cheesy spoon bread, this ode to dairy is a favorite at our table!


  • 8 slices firm white bread, buttered well
  • 8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
  • 2 1/2 cups milk*
  • 4 large eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce


  1. Butter the bread on one side, then place buttered sides together to make 4 “butter sandwiches.” Cut sandwiches into quarters.
  2. Butter a 2-quart casserole. Arrange two of the quartered sandwiches in the bottom of the casserole. Sprinkle with half the cheese. Arrange the remaining two sandwiches on top, then cover with the remaining cheese.
  3. In a medium bowl, whisk together the milk, eggs, mustard and Worcestershire sauce. Pour over bread in the casserole. Cover and refrigerate overnight.
  4. In the morning, preheat the oven to 325°F and bake for 1 hour, until top is bubbly and brown. Serve immediately.

Liberty Hill Grill

Try this delicious spin on a classic grilled cheese!

(Makes 2 sandwiches)


Raspberry rhubarb relish:

  • ½ cup orange juice or water
  • 4 cups fresh or frozen rhubarb, cut into small dice
  • 1-2 cups fresh or frozen raspberries
  • 1 cup sugar


  • 1 tablespoon Cabot Salted Butter
  • 4 slices whole wheat bread
  • 4 ounces Cabot Seriously Sharp Cheddar, sliced
  • 1 Granny Smith Apple, peeled, cored and sliced very thin
  • 1 cup lightly packed fresh spinach or arugula


To Make Relish:

BRING juice or water to boil in medium saucepan.

ADD rhubarb, raspberries and sugar and stir until sugar is dissolved.

REDUCE heat to maintain simmer and cook uncovered for 30 minutes, adding more juice or water if needed. Set aside.

To Make Sandwiches:

BEGIN melting butter in large skillet over medium-low heat.

TOP two bread slices with cheese, apple slices and spinach or arugula.

ADD remaining bread slices and transfer sandwiches to skillet; cook slowly until golden on underside, reducing heat if browning too quickly. Turn and cook until sandwiches are golden on second side and cheese is melted. Serve with relish for dipping.


Cheddar Gougeres with Smoked Salmon Filling

These delicious little treats will add a little something special to your meal! Perfect for dinner parties or special occasions.

(Makes 24 appetizers)


  • 1 cup water
  • 8 tablespoons (1 stick) Cabot Salted Butter, cut into cubes
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 large eggs
  • 6 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot Seriously Sharp Cheddar or Cabot Private Stock Cheddar, grated (about 1 ½ cups)
  • ⅓ cup grated Parmesan cheese, divided
  • 1 teaspoon dry mustard
  • Pinch ground red pepper (cayenne)


  • 8 ounces Cabot Vermont Premium Cream Cheese, softened
  • ½ -1 cup finely minced smoked salmon*
  • ¼ cup finely chopped fresh chives
  • 1 tablespoon hot sauce
  • About 3 tablespoons Cabot Sour Cream
  • ¼ cup finely chopped red bell pepper


To Make Gougères:

PREHEAT oven to 425°F. Line baking sheet with parchment paper.

HEAT water, butter, salt and sugar in a saucepan until butter is melted.

ADD flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball.

REMOVE from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn’t cook, until dough is firm, smooth and waxy.

ADD all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended.

TRANSFER mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.

BAKE for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

To Make Filling:

BEAT together cream cheese, salmon, chives and hot sauce.

STIR in sour cream to achieve proper consistency for filling. Stir in red peppers.

MAKE a small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.
*or use crumbled bacon or minced ham


Boston Creme Pie

Boston Cream Pie is a fun way to show love to my family in February! Bob and the grandkids love Boston Cream doughnuts. I was born in Boston, as was Asia! David and Asia often stay with their children at the Parker House in Boston where Mrs. Parker invented the Boston Cream Pie. My grandmother loved to make this cake. We have so many wonderful guests from the Boston area, who we are missing during this pandemic. All these connections to family and friends inspired my choice of recipe for a snowy winter day. Chocolate ganache, custard filling and sponge cake combine to delight the whole family!

Boston Cream Pie recipe: Cream Filling, Cake, Chocolate Ganache

Cream Filling:

  • 2 eggs, separate yolks from whites (save the whites for a different treat)
  • 1 ½ cups milk
  • 1/3 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla

In small bowl, beat the yolks with a fork. Stir in 1 ½ cups milk. Set aside. In 2-quart saucepan, stir together the sugar, cornstarch, and salt. Gradually stir in the egg mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat. Stir in vanilla. Refrigerate at least 2 hours until set.


  • 1 ¼ cups flour
  • 1 cup granulated sugar
  • 1/3 cup Cabot butter, at room temperature
  • ¾ cup milk
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 large egg

In a large bowl, beat all cake ingredients together. Beat on high speed 3 minutes. Pour batter into pan, spread evenly. Bake about 35 minutes until center is done. Cool cake. Remove from pan and cool completely about 1 hour.

Chocolate Ganache:

  • ¾ cup chocolate chips or chopped unsweetened baking chocolate
  • ¾ cup heavy cream

Melt together in microwave for 1-2 minutes. Stir together until smooth.

Assemble: Split cake in half with long bread knife. Place bottom on cake place. Spread filling over bottom layer, Top with other half cut side down. Spread glaze over cake, letting some drizzle down the sides. Refrigerate uncovered until serving. Store any remaining cake covered in refrigerator.

Options: To simplify use a Duncan Hines butter recipe cake mix for the cake and a pudding mix for the custard. Use your favorite chocolate glaze recipe.  For variety: Ina Garten and others have great recipes that are fun with orange, liqueurs, rum.  Yankee Magazine has the original Parker House recipe! Enjoy!