This content is sponsored by Vermont Tourism and Cabot Cheese

Sponsored by Vermont Tourism and Cabot Cheese

This content was produced by Boston GlobeMedia's BG BrandLab in collaboration with the advertiser. The news and editorial departments of The Boston Globe had no role in its production or display.

From chocolate to cheddar, branch out this holiday season with these 5 desserts

Go homemade for the holidays with favorite dessert recipes from friends and family of the Cabot Creamery Co-operative.

Shared meals with farm guests make sweet holiday memories for Cabot farmer Beth Kennett of Liberty Hill Farm in Rochester, VT. The farm, one of 1,100 in the Cabot Creamery Co-operative, is also home to a B&B where guests come from around the countryand the worldeach year. “I love to prepare traditional New England feasts for them using our farm-fresh local foods,” she says. This means a classic apple pie for dessert—but with a twist.

“I love to tell our guests they have to include Cabot cheddar, because ‘an apple pie without cheese is like a hug without the squeeze!’” Beth says. “I grate Cabot cheddar into the crust—Orne Meadow or Farmhouse Reserve— and sometimes put slices of cheddar over the apples in the pie before I put the top crust on.”

For the topping Beth says: “I love to use Cabot Greek style yogurt for the topping on pies in place of whipped cream. Cabot makes honey, coconut, strawberry, and vanilla flavors that are great as dessert toppings!”

Click on the image below to find her crust, filling and topping recipe:

When Cabot’s Social Media Guru, Rachael Keyes, heads home for the holidays, she stays warm alongside the oven—and other family membersbaking pies. “I come from a long line of fabulous pie makers. And my family always makes sure there’s a one-to-one pie-to-person ratio. I mean, we don’t want to run out!” she says. “Plus, we have to have leftovers for breakfast.”

For years, Rachael has worked to perfect her pie crust. Her secret? “Cold water and cold Cabot butter and shortening. This combination makes the flakiest crusts.” And she adds, “make sure you handle the dough as little as possible.”

Click the image below to find her trusty crust and pumpkin pie recipe:

For years, Cabot’s Lifestyle Commentator and favorite foodie, Candace Karu, looked forward to setting out homemade cranberry sauce on her holiday table. Then she had kids. Since this side dish wasn’t their favorite, she always had too much left over. Until she found a delicious compromise: “I thought to make heart-shaped hand pies with pie crust dough and the leftover sauce,” she says. “Now, these pretty little sweets have become part of our holiday tradition and have turned cranberry sauce nay-sayers into its most ardent fans.”

Her top tips for making the perfect tarts: “Store-bought pie crust dough works just as well (if you don’t have time to make your own). And if you really can’t work up the cranberry sauce love, try your favorite fruit jam or marmalade as a filling instead.”

To make her tarts, click on the image below and start on the recipe:

Cabot Farmer’s Gratitude Grille Chef Jimmy Kennedy typically spends Thanksgiving somewhere tropical with his family. “Last year our Thanksgiving dinner was fresh snook and rice and beans instead of a turkey and dressing,” he says. “However, when we get home, I always either deep fry or roast a big turkey for one reason: leftover turkey sandwiches.”

At Jimmy’s Christmas, one holiday dessert is always expected on the table: Cabot’s Cheddar Cheesecake. And he has a few words of wisdom: “When baking this cheesecake remember to mix well. When the cake is done, leave it in the oven with the door ajar while it cools, which takes at least an hour. This will help to reduce the ‘cracked’ appearance on the surface. If it does crack, don’t worry too much: the ganache will cover most imperfections well.”

Click the image below to find his recipe:


Cabot farmer Denise Barstow of Longview Farm in Hadley, Mass. describes the holidays in her house with one word: loud. “It isn’t a word I would typically use to describe farmers, but get us together and we have a lot of fun!”Denise is part of the 7th generation to grow up on the farm, so family gatherings have long been a part of the family history. She says, “We have a huge family and don’t all fit at one dinner table, so we turn the holidays into a potluck, get some games going, and turn the kids loose.” The Barstow’s Dairy Store and Bakery makes lots of pies, pastries, and cheesecakes to sell for the holidays, so, of course, there are plenty of desserts at the family gathering. Turtle Cheesecake is a definite favorite. “We have to make two for family dinner because the first one is gone before dessert is even served… a holiday mystery.”

Click the image below to find her family recipe:

This content was produced by Boston GlobeMedia's BG BrandLab in collaboration with the advertiser. The news and editorial departments of The Boston Globe had no role in its production or display.