Homesteading

2/3 c sugar
3 T (heaping) cornstarch
3 T baking cocoa
3 c Kinder milk
1 egg, slightly beaten
2 T (heaping) butter
1 tsp vanilla
Combine sugar, cornstarch and cocoa in a sauce pan. Gradually add Kinder milk and beaten egg. Cook stirring often over medium heat until thick and bubbly. Remove from heat, add butter and vanilla. Beat until creamy. Cool. Enjoy!!

1 1/2 lbs. zucchini
1 1/2 lbs. ground chevon
1 medium onion
1/2 lb. cheddar cheese, shredded
1 can cream of mushroom soup
1/2 cup goat milk
salt and pepper

Trim and slice zucchini (do not peel); cook in small amount of boiling water until just crispy tender; drain. Cook chevon in skillet until lightly brown, add chopped onion, cover, and cook over low heat until onion is barely tender. Season to taste.

In a lightly buttered two-quart casserole, arrange layers of zucchini, meat ,and cheese; repeat, ending with cheese. Combine mushroom soup and milk; pour over all. Sprinkle top with cheese. Bake in moderate oven (350 degrees) about 35 minutes, or until bubbly.

Nice served with a side of slice tomatoes and crusty bread.

1 cup chopped pecans
1/3 cup of sugar
2 T. butter

Since Kinder milk is so rich I just used all milk in the recipe.(no half and half and whipping cream) A total of 6 cups of milk.

2 cups whole milk
1 1/2 cups brown sugar
4 egg yolks
Pinch of salt
2 T. butter (use goat butter if you have it)
2 cups half and half
2 cups whipping cream
2 t. vanilla

In a heavy skillet over medium heat, combine sugar, butter and pecans, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat;spread nuts on foil. Once nuts have cooled, break into bit-size pieces and reserve.

In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half and half and cream and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Pour mixture into ice-cream maker; process as directed. When the ice cream is made stir in the reserved pecans.

Enjoy!

1 (3oz.) pkg. orange jell-o
1 pkg. orange Kool-Aid
1 1/2 cups of sugar
1 cup of water
1 qt. goat milk

Combine Jello, Kool-Aid, sugar and water in saucepan and bring to a boil. Remove from heat and cool to room temperature. Stir in cold goat milk and freeze in ice cream maker. Taste just like store bought. You can substitute any flavors of Kool-Aid and Jello.