Favorite Griddle Cakes Recipe

I have a “Better Homes and Gardens New Cookbook” that belonged to my great aunt. It is no longer ‘new’, but is probably now considered an antique since it was published in 1953.

A recipe that we use from this book every week for our breakfast is “Favorite Griddle Cakes”. They are simple to make because they contain few ingredients, and they are yummy and filling.

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Favorite Griddle Cakes

Fagan Family Farm

2-1/2 cups of flour

2 tablespoons of baking powder

2 tablespoons of sugar

1 teaspoon of salt

2 beaten eggs

2 cups of farm fresh milk

4 tablespoons oil

Whisk flour with baking powder, sugar and salt. Combine eggs, milk and oil. Add to dry ingredients, stirring just till flour is moistened. Batter will be lumpy. Bake on ungreased griddle.

Our family enjoys adding blueberries or chocolate chips to the batter.

My old cookbook suggests adding 1/2 cup drained, crushed pineapple to batter and serve with butter and strained honey. We haven’t tried this because we have a few kids who are not big fans of pineapple, but you might like it.

These griddle cakes are best served with a big glass of ice cold creamy Jersey milk!


Click here to learn how you can own a dairy cow without all the work and enjoy farm fresh milk every week!

Chocolate Zucchini Sheet Cake Recipe

If you have an abundance of zucchini in your garden, here is a sweet way to use it!


Adapted from Taste of Home


2 cups sugar

1 cup vegetable oil

3 eggs

2-1/2 cups all purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup of farm fresh milk from your herd share

2 cups shredded fresh zucchini

1 tablespoon vanilla extract


3 cups powered sugar

2/3 cup baking cocoa

1/2 cup butter, softened

5-6 tablespoons of milk

1 teaspoon vanilla

Fagan Family Farm - Chocolate Zucchini Sheet Cake

Fagan Family Farm - Chocolate Zucchini Sheet Cake


In a large bowl, combine sugar and oil. Add eggs, beating well. Combine flour, cocoa, baking soda, baking powder, and salt in a small bowl and gradually add to the egg mixture with the milk. Stir in the zucchini and the vanilla. Pour into a greased 15x10x1 in. baking pan. Bake at 375 degrees for 25 minutes or until done.

For the frosting, beat 1 cup powdered sugar, cocoa, butter, 2 Tablespoons of milk and vanilla until creamy. Gradually beat in remaining sugar and milk until smooth. After cake is cool, spread on the frosting.

I hope you enjoy this recipe as much as my family does!


P.S. Let me know in the comments below if you tried out this recipe. Thanks!

Easy Blueberry or Cherry Cheesecake Dessert

Celebrate Independence Day with this easy and delicious dessert!

This recipe is sure to please your family (almost as much as the fireworks) at your Fourth of July party.

This is a dessert that you will want to make-ahead. I prefer to make it a day in advance, but it can be made several hours prior to your party.

You have a couple different of options with this recipe:

  1. You can make it in a 9x13 pan or you can make it in two pie pans.

  2. Top off this dessert with cherries or blueberries. You can’t go wrong with either one. If you choose to make this recipe in two pie pans, you can top one with cherries and the other with blueberries to offer your guests a variety.

Ingredients Needed:

18 full sheets of graham crackers, finely ground

1/2 cup butter, melted

1/3 cup sugar

2 packages of cream cheese, softened

1 cup of powdered sugar

1 (8 oz) container whipped topping

2 teaspoons vanilla

1 can blueberry or cherry pie filling

(Note: If you are a herdshare owner, you can make your own homemade whipped topping from your cream. O so good!!)


  1. Preheat oven to 350 degrees

  2. Combine graham cracker crumbs, melted butter and sugar in a mixing bowl and combine. Transfer the crust to a 9x13 baking dish or 2 pie pans and press down firmly to form crust. Bake until edges are golden brown, 10-12 minutes. Cool completely.

  3. Use an electric mixer to beat together the cream cheese, powdered sugar and vanilla. Fold in the whipped topping. Carefully spread cheesecake mixture over the cooled crust. If making 2 pies, divide the mixture between the two pans.

  4. Spoon blueberry or cherry topping on top of filling. Cover and refrigerate for several hours.

I hope you enjoy this mouthwatering dessert at your next backyard bash!


Simple Raw Milk Ice Cream


Simple Raw Milk Ice Cream

"There is always room for ice cream!"

"I scream you scream, we all scream for ICE CREAM!" Ice cream, what a fun summer treat. Actually, it is a treat that my family enjoys all year long. My husband says, "there is always room for ice cream!"

If you have never made ice cream,  you should give it a try. Your children or grandchildren will think you are the best! Plus homemade ice cream does not contain fillers, chemicals, and low-quality skim milk like most cartons of ice cream in the grocery store. 

Country Vanilla Ice Cream

  • 4 eggs

  • 2 1/4 cups sugar

  • 5 cups of Fagan Family Farm Milk

  • 4 cups of cream that you skim off of milk from your herd share

  • 4 1/2 teaspoons of vanilla

  • 1/2 teaspoon salt 

Beat eggs. Add sugar gradually and continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon freezer, and place in refrigerator for 2 hours before churning the ice cream with your ice cream maker. 

Our family also enjoys adding fresh fruit to the mixture.

Our family also enjoys adding fresh fruit to the mixture.

In this batch, we added black raspberries. Yummy!

In this batch, we added black raspberries. Yummy!

You really can't go wrong with homemade ice cream, and it is a treat that most people love!

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Have a great day!