an.
Beat sugar into goat milk in a large, heavy pot
Line an aluminum loaf pan with waxed paper.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Mix walnuts, goat milk, corn syrup, vanilla extract, and salt into chocolate; stir until glossy. Pour into prepared loaf pan; cool until solidified, 2 hours or overnight.
Invert loaf pan to remove fudge, peel off waxed paper, and cut into squares. Refrigerate to set, about 30 minutes.
Combine, sugar corn syrup, and goat milk in a large saucepan.
Cook over medium high heat, stirring often.
Gently boil mixture until it reaches the softball stage.
Remove from heat.
Add butter extract, Toffee bits, and butter.
Beat by hand until mixture is thick.
Pour into a generously buttered 8x8 inch pan.
Combine, sugar corn syrup, and goat milk in a large saucepan.
Cook over medium high heat, stirring often.
Gently boil mixture until it reaches the soft ball stage.
Remove from heat.
Add vanilla, pecans and butter.
Beat by hand until mixture is thick.
Pour into a generously buttered 8x8 inch pan.
Cool and cut. 16 pieces.
Mix the sugar and goat milk together in a pan.
Cook over medium high heat.
Boil gently until mixture reaches the soft ball stage.
Stir often to keep it from sticking or burning.
When it has reached the soft ball stage.
Remove from heat.
Stir in vanilla, butter, and peanut butter.
Beat by hand until thick.
Pour into buttered 8x8 pan.
Cut into 16 pieces.
goat milk processing liquid to powder
econds. Stir in white wine, goat milk, and lemon juice. Cook until
Place sugar and cocoa powder in a large pan. Mix well.
Add milk. Bring to a boil.
Boil gently until mixture reaches the soft ball stage.
Remove from heat.
Stir in vanilla and butter.
Add peanut butter and nuts if desired.
Beat by hand until thick and pour into buttered 8x8 pan.
Whisk together eggs, sugar, vanilla, salt and half&half.
Pour into 1/2 gallon ice cream freezer.
Add fresh goat milk to the fill line.
Freeze according to the directions of your freezer.
Cook goat milk, sugar and baking soda in a large, heavy pot to a thick syrup.
Whisk in the butter and vanilla.
Whisk in the chocolate chips.
Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in
ot on med-high, bring milk up to just below boiling
Preheat oven to 350 degrees.
Boil macaroni, drain, and set aside in a 8\"x8\" pan.
Melt hard goat cheese and butter in a pan.
Add goat milk, garlic, salt, pepper, and dill.
Fold in chunks of soft goat cheese until creamy.
Pour sauce over macaroni.
Bake uncovered for 25-30 minutes until top is lightly golden.
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.
Place fruit in a large bowl with lime zest and lime juice. Toss gently to combine. Combine yogurt and cardamom in a separate bowl.
Spoon fruit mixture into serving bowls. Top with 1/2 the oat bran then yogurt mixture. Sprinkle with remaining oat bran, nuts and julienned lime zest. Drizzle with honey.
Cook, over low heat, the milk and syrup, and stir often to keep from scorching.
Cook approximately 25 to 30 minutes.
Arrange pecans on a buttered cookie sheet, usually 5 per turtle so it looks like a turtle with four legs and a head.
Drop the mixture by teaspoon over each pecan pile.
large mixing bowl. Add goat milk, salt and pepper and whisk
Heat goat milk and vanilla on stovetop until
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
melt the chocolate with the milk.
Add in the sugar