I had to think really hard to come up with a recipe for my final Recipe Tuesday blog post and have decided to share my favorite pancake recipe with you. I hope you enjoy it.
Blueberry Nutty Yogurt
- 1/2 cup goat milk yogurt
- 1 cup blueberries (fresh or frozen)
- 1/4 cup grapenuts
- 1 TBSP banana butter (or you can use 2 tsp sugar)
Heat blueberries till gently warm, top with yogurt, then add grape nuts and top with banana butter. Stir gently and enjoy.
This is soooo yummy! A sweet decadent treat and very good for you. For anybody else that’s on Weight Watchers it is 5.5 points per serving.
2 cups goat milk
1 egg slightly beaten
2/3 cup sugar
3 TBSP baking cocoa
3 TBSP corn starch
1/4 cup butter
1 tsp vanilla
Combine sugar, cornstarch, and cocoa in saucepan. Gradually add goat milk and beaten egg. Cook, stirring constantly over medium heat, til thick and bubbly. Remove from heat, add butter and vanilla. Beat until creamy. Chill or serve warm.
This is so very very yummy! Since I’m on Weight Watchers, I leave the butter out. You really can’t tell the difference and it make it 4 points for 1/2 cup of pudding. It’s well worth the points for an occasional treat!
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!
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!
This would make nice gifts.
1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples.
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.