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Recipe Tuesday!!
Today’s recipe is Homemade Ice Cream and it’s a recipe I got from Rhonda Daniels. It’s the very best homemade ice cream I’ve ever had and we make 5 quarts of it about every two weeks while my girls are fresh. When they are dry (like they are right now) it’s a very sad time around Goodwife Farm because we have to buy ice cream and drown it in toppings to hide the taste!
Homemade Ice Cream
- 1 qt plus 3 cups of whole goat’s milk
- 12 egg yolks (fresh from your own chickens are best)
- 2 tsp salt
- 3 cups sugar
- 1 qt heavy cream (again from your goats if you’ve got a separator)
- 4 TBSP vanilla
Scald milk. Mix egg yolks and salt and beat with fork until thick. Add about 3 cups of scalded milk to egg mixture, beating with fork all the while. Add back into milk in pot. Add sugar and cook over medium heat, stirring constantly until it coats a spoon. Strain (if you don’t strain it will be chunky, I strain mine through my milk strainer). Chill. Add cream and vanilla and freeze in ice cream freezer.
One of our first purchases after getting the goats was a hand crank White Mountain ice cream freezer. You just can’t get the rich, smooth, creamy, deliciousness with an electric one. It’s pretty nice to sit out on the porch, the husband and I, talking, eating salty ice and taking turns cranking! This ice cream freezes wonderfully well and doesn’t get hard as a rock either. You can scoop it out for a yummy bowl anytime. As I said above, a 5 qt bucket usually lasts us about two weeks. You can add pretty much anything you want to it as well. We’ve made peanut butter malt and strawberry among others. Our top three favorites though are Cookies and Cream, Peanut Butter Cup, and Cookie Dough! Have fun and make your own favorite variety! If you do add stuff in, freeze it until it’s almost done before adding it. Otherwise all your “goodie” will settle to the bottom!
Till next time…………….GOD BLESS FROM GOODWIFE FARM!
It’s a Challenge……….
Raising any type of livestock in Illinois in winter can be challenging. This winter is no exception. With high temperatures in the single digits, keeping everything warm and cozy is a never ending battle.
I’m very blessed though. I’ve got a few things that I wouldn’t want raise critters without!
First and foremost…………..a nice warm barn!
This barn was a blessing to me and I’m very very thankful for it every single day! It isn’t finished yet. We still have to trim it out and get it stained. Hopefully that will happen this summer. It is 24×32 and has a 12′ lean to across the back. It also has two 12×12 stalls and one 12×8 stall. They are perfect maternity wards, and yet still big enough to bring the horse in if we need to. This summer I plan on converting one of the 12×12 stalls into 2 kidding stalls. That will give me three permanent kidding stalls. The 12×8 stall is already a permanent kidding stall.
Secondly……….heated water buckets!
Oh my how wonderfully fabulous these little things are. They are a bit pricey, but well worth the cost. Back when I had two horses, I just used a stock tank with a heater in it, but it is too tall for the goats to drink out of. Now that I have only the one horse, I just use two heated buckets and refill them twice a day. That way all my critters are assured fresh clean water!
Third…………..a fluffy kitty to keep the mice, moles, and voles down!
This is our cat Willow, and she is a wonderful kitty! She’s about 6 years old and a wonderful mouser. I feed her a handful of food once a day and she stays sleek and fit on that in addition to the steady diet of rodents that she catches. My barn is pest free thanks to her!
And last………….a herd of fluffy goats with a horse tossed in for good measure!
Please excuse the quality of this photo. I’m not sure what was going on with my camera! Could it have been that the temperature was hovering around 8*? I guess we’ll never know! Anyway, this is the family all out for supper together. The three girls are bred right now and Luke is still young so since I’m not milking I’ve been letting them stay together all the time. Once the kids start arriving in March, Luke will have to go back to solitary confinement, but for now he and our wether Icing Ears are enjoying being part of the herd.
Thanks for reading about what makes my winter chores easier!
Till next time……………..GOD BLESS FROM GOODWIFE FARM!
Recipe Tuesday!
I am on Weight Watchers so I’m always looking for healthy filling meals. This is my potato soup recipe. I hope you enjoy it!
Goodwife Farm’s Potato Soup
- 1 cup potatoes, diced but not peeled
- 1/2 cup diced onion
- 1/2 cup broccoli (fresh or frozen)
- 2 cups water
- dash of salt
- 1/2 cup goat milk
Add potatoes, onion, water and salt to pan. If using fresh broccoli, add it now. Boil rapidly until potatoes are tender. Don’t drain as alot of your water will boil off in the cooking process, . Add milk and broccoli (if using frozen) and simmer until thickened and heated through. Serve!
This is really quite yummy. I use either fresh milk or surplus milk that I’ve canned. This is a nice bowl of soup for one person. You can double or triple your ingredients to make as much as you need!
Till next time…………GOD BLESS FROM GOODWIFE FARM!
Hello from Illinois!
Hi there Kinder Communique’ readers! My name is Sarah Paintiff and I live in beautiful Southern Illinois about 45 minutes north of St. Louis Missouri. I am privileged to be the first featured breeder/blogger for the KGBA. I am very excited and honored to be asked to do this. Here’s a bit of information about us!
We live on a small homestead that we call Goodwife Farm. We raise Kinder goats for milk and meat, rabbits for meat, and chickens for meat and eggs. We plant a nice big garden every year and I can as much as possible. We will be building a small catfish pond within the next two years so that we can stock our freezer with fresh fish as well. We also have a root cellar in the plans for the next two or three years to make storing all of that yummy produce a bit easier.
I got my start in Kinder goats from a fabulous lady named Rhonda Daniels of Faith Farm in Rochester IL. Rhonda is an amazing woman and has become a valued friend and mentor to me. She helps me out in all things goatish, not to mention the perils and pitfalls of general life! My first foray into Kinders was with Faith Farm’s Tulip and Faith Farm’s Jett. I no longer have Jett, but I’ll never part with my girl Tulip! After getting the hang of, and falling in love with these wonderful animals, I decided that I wanted a registered goat so I turned once again to Rhonda for advice. She contacted Lisa and Craig Lamm of Tickleweed Hill Farm where I purchased Tickleweed Hill’s Naomi, my first registered Kinder. Naomi’s dam was actually featured in the KGBA newsletter a few years ago, because of giving birth to 6 live kids! Naomi is due for her first freshening in March, and I’m really hoping that we only have twins or triplets! Naomi’s breeding is strictly Bramble Patch Kinder, as is my second registered goat, Bramble Patch Kinder Famous, or Luke as we call him. Luke and Naomi will be the start of my registered herd and I’ve got high hopes for their babies.
Please stay tuned for more Kinder news to come from Goodwife Farm including what I like best about my goats, what I do with my milk, and why everybody needs a Kinder goat!
APPLE SAUCE CAKE-IN-A-JAR
This would make nice gifts.
1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples.
3 eggs
3 cups flour (all purpose)
1 cup corn oil
1 ½ cups chopped walnuts or hazelnuts, pecans, etc
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
½ cup raisins, currants, or chopped dates
Pre-heat oven to 325 degrees F.
Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they “ping” and seal. Store on a dark, cool shelf.
SUMMER SAUSAGE
Goat burger makes wonderful Summer Sausage. This would make a nice gift for giving during this Christmas season. There are so many recipes for Summer Sausage but this is the one that I use.
2 lbs. burger
1/2 cup water
2 Tbsp. Tender Quick
1 1/2 tsp. liquid smoke
1/4 tsp. onion powder
1/8 tsp. garlic powder
Tiny bit of salt
Mix and shape into 3 long rolls. Wrap in Saran Wrap and refrigerate 24 hours.
Remove Saran Wrap. Lay in pan and bake at 300 degrees for 45 minutes to 1 hour.
Let cool. Can be eaten right away, stored in refrigerator or frozen.
Disclaimer: The opinions, views, and thoughts expressed by newsletter and blog contributors do not necessarily reflect those of the Kinder® Goat Breeders Association. Goat husbandry advice found in the newsletter and blog is not meant to substitute a valid veterinary relationship. Please request permission to share or reprint newsletter and blog posts.