Mom's Goat Milk Fudge

1/2 cup Butter
1 cup Buttermilk/Goatsmilk
2 cups Granulated Sugar
1 tbsp Corn Syrup, light
1 tsp Baking Soda
1/8 tsp Salt
1 tsp Vanilla
1 cup Chopped Nuts

Lightly butter sides and bottom of an 8 x 8-inch pan. Combine sugar,
corn syrup, buttermilk, soda and salt in large heavy saucepan. Cook over medium heat stirring constantly until dissolved. You shouldn't be able to feel sugar granules when spoon is rubbed against pan. Add
butter and continue to cook over medium heat stirring often until candy thermometer reaches soft ball stage (236°F to 240°F). Remove from heat and cool without stirring until lukewarm (110°F). Add vanilla and beat vigorously until mixture begins to thicken and loose its gloss. Stir in nuts and quickly spread in pan. Cool until firm and then cut into squares. Heavy duty mixer can be used to beat.


Crock Pot Custard
(Recipe from Alva Irish)

2 cups Goat Milk, scalded
3 Eggs, slightly beaten
1/3 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
Nutmeg or coconut (I have used cinnamon, good too)

Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered Crock Pot. Sprinkle with nutmeg or coconut. Cover with lid. Cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled.


Alva Irish's Quickest and Easiest Goat Milk Ice cream Shake

Goat milk (about 4 cups)
1 tray of ice
1/2 cup brown sugar
1 teaspoon of vanilla
1/2 cup fruit of your choice
1/2 cup nuts of your choice

In a blender, pour the milk to the level line, add sugar and the rest of the ingredients, if you want them in there. Cover and blend. While the blender is going, start adding ice cubes until all are added and blended. Pour into serving glasses. Add a long handled spoon and a straw because this is the consistency of soft custard ice cream.


Vanilla Goat's Milk Pudding
(Recipe from Alva Irish)

2 cups cold goat's milk
2 eggs
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons Goat butter
1 to 2 teaspoons vanilla

In medium saucepan, combine cold milk and eggs. Beat well. Add sugar, cornstarch and salt. Mix to thoroughly combine. Set over medium heat. Cook 5 to 7 minutes, whisking constantly, or until mixture thickens. Remove from heat. Stir in butter and vanilla. Pour into 4 (6-ounce) heat-proof custard cups or dessert bowls. Let cool. Cover with plastic wrap and refrigerate 30 minutes, or until pudding consistency.
Makes 4 servings.