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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

NOTABLE EDIBLES

MILK, MEET COOKIES

Lori Duivenvoorden is the woman behind Milk House Cookies. Photo by Benjamin James.

This October 6 will herald the sixth year of Duivenvoorden Farm’s Raw Milk and Cookies Day. It’s an event that highlights the farm’s certified raw milk, invites local vendors—farms and craftspeople—with an offer of free booth space, conducts farm tours, and encourages visitors to bring their home-baked cookies, which are sampled and judged by attendees. Over the years, the event has burgeoned: the Duivenvoordens expect up to a thousand visitors this October. It has also spawned Milk House Cookies.

Lori Duivenvoorden is the baker. Farmer/ husband Marc coined the name “Milk House Cookies,” which evokes the family’s raw milk dairy farm where Lori bakes and suggests the age-old practice of cookies dunked in milk. “It just all fit together,” said Lori of the name.

Lori’s Milk House Cookies include two types of baked goods. She bakes oatmeal butterscotch, peanut butter, chocolate chip, and Oma’s butter cookies, a family recipe and “the best butter cookies ever,” and brownies. All the recipes use real butter, and if you know baking, you know why. Lori also bakes a Dutch cookie called a stroopwafel, partly in homage to the family’s heritage and partly because the cookie is rarely made in these parts. Its base is a yeast dough pressed and baked in a waffle iron. Lori splits open the hot baked waffle cookie to spread a homemade caramel syrup between the layers. She has also taken to dipping finished stroopwafels in white or milk chocolate and then in ground walnuts, toffee bits, or M&M’s. The result is a large, very sweet and unusual treat.

Lori also bakes sugar-free, gluten-free keto cookies, bars, brownies, cupcakes, and a poundcake-like butter loaf. In these she uses almond and/or coconut flour, eggs, and butter, and she sweetens these products with Swerve, a mostly-erythritol sweetener made from select fruits and starchy root vegetables. The flavor is delicious, and because of almond flour’s richness, a small piece suffices beautifully.

She gave the cookies to some friends’ children who are diabetic, and, she crowed, “It made me feel so good when they liked them. They normally can’t eat sweets.”

Producing this line could be considered a community service, because the ingredients are expensive for a home cook, and dumping a test batch that doesn’t work, well, it’s all that expense now in the trash.

Lori invites private orders, and Milk House Cookies can be found in more and more outlets. The Bean in Cottonwood, A & R Meats in Red Bluff, Old Shasta Coffee Company and Taste & See Creamery in Redding, and The Barn and Pantry in Dixon, all carry them, and likely more venues too, by the time you read this. By the end of summer, Lori expects to be shipping the goods throughout California. These plans bespeak her ambition: “I don’t want to be a tiny little thing,” she reveals. “It’s really rewarding that people tell me they race to get Milk House Cookies.”

To join the race, visit milkhousecookies.com. There is a list of all the baked goods on offer and a form for ordering them.