Gretchenoff's "Eggnog Cake": Perfectly Scrummy!

• 1 Box White cake mix
• 1 qt Eggnog (actual amounts used will vary)
• 1 t Cinnamon
• 1/2 t Nutmeg
• 1 T Vanilla
• 1 t Almond extract
• Eggs and cooking oil according to mix requirements

Add all dry ingrdients together and mix. Mix all wet ingredients in another bowl, substituting eggnog for the water in the cake mix. Mix well. Add wet and dry ingredients together. If the batter seems too thick add more egg nog till a pourable consistency. Divide into 2 greased pans and bake according to directions. Cool in pans on wire racks. After cooled and removed from pans, slice each cake into 2 layers. Frost with "Eggnog Frosting" (recipe follows) between layers and all over the top and sides.

Eggnog Frosting:��Combine 6 C confectioner's sugar; eggnog to form correct consistency; 1 T vanilla; 1 t almond extract; 1 t cinnamon; 1/2 t nutmeg. Beat until well mixed. You may want to stiffen it slightly by either microwaving or cooking for a little bit over very low heat. Spread between layers and all over outside of cake. Iced-cake must be refrigerated because of eggnog.

Ardguard's "Mom's Beef Sticks": Better than store bought!

• 10 lbs lean ground meat (hamburger, chevon, or mixture)
• 10 t Tender Quick or other tenderizer
• 3 t whole mustard seeds
• 4 t garlic powder (or 1-2 fresh ground garlic cloves)
• 4 t Season salt (Lawry's)
• 2 t smoke salt
• Fresh black pepper to taste

Mix spices and add to meat. Mix well with hands and then refrigerate in a air tight bowl. For the following 3 days, remove bowl and work meat mixture with hands, return to bowl and refrigerate. On the fifth day, remove bowl and work meat mixture well with hands then divide and roll into 10 rolls. Spray a broiler pan with with a non-stick spray and put meat rolls on pan. Place on bottom rack of oven at 150� and slow bake for oven 8-10 hours. Turn meat rolls every 2 hours. Then, you may smoke the meat rolls for 2-4 hours. Rolls are also good if cooked 6 hours, smoked 6 hours. Suggestions: we use elephant garlic, and make bigger rolls.

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DoublETrack's Killer Barbeque Sauce: Spicy but not that hot! Easy to customize.

24 oz tomato paste 1 pint catsup 1 8-oz jar deli-style mustard (such as Gulden's) 2 tsp tabasco 2 Tbsp crushed garlic!!!! MUST HAVE!

Mix all ingredients together. Will last a month or so in the refrigerator if you BBQ 1-2 per week. Good with meat, chicken and even some seafood.

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MeinKlein's Buttermilk Pie: A true taste of good old fashioned goodness!

• 1 C buttermilk
• 1 C goat milk with 1 tsp lemon juice added (wait 5 minutes)
• 1 C sugar
• 1 stick real butter
• 3 eggs
• 1 tsp real vanilla

Have all ingredients at room temperature. Preheat oven to 425� degrees. Mix all ingredients and pour into deep dish pie crust. Bake 15 minutes at the 425�, then lower oven temp to 325� degrees for an additional 35 to 45 minutes. Pie is done when a toothpick inserted in the center comes out clean. Completely cool before serving. Store in refrigerator.

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Linda C's Cabrito: An extra lean and delicious alternative to lamb.

1�6-8 week old kid, cleaned and quartered 16 ozs of your favorite bottled Italian Dressing 1�12-oz can of Coca-Cola (or quality cola drink) Your favorite Barbeque Sauce

Marinate quarters of a 6 to 8 week old kid over night in your refrigerator in a mixture of italian dressing and coca cola. Next day grill over open fire (mesquite wood chips recommended) until done - apply your favorite barbeque sauce if desired. Extremely tender. Serves 6-8 persons.

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Clam Dip with Chevre: You will think that your guests know magic the way this dip will disappear!

• 1 16-oz can minced clams
• 4 oz plain chevre cheese, softened
• 2 tsp prepared horseradish
• 1 tsp lemon juice

Mix horseradish and lemon juice with chevre. Add 1 tsp of clam juice from can. Blend well. Add drained calms and additional clam juice, if necessary to reach desired consistency. Serve with your favorite chips, crackers or breadsticks. (From Caprine Country Cuisine by the members' families and friends of the Nebraska Dairy Goat Association.)

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MeinKlein's Potato-Buttermilk Soup: Delicious with home-baked bread on�a cold winter's day!

1 lb (3) potatos, diced 4 cup buttermilk (you can make a�substitute buttermilk by adding 1 tsp lemon juice to 4 cups of goat milk and let set for few minutes prior�to using) 1 Tbsp flour 1 medium onion, chopped 1/2 C bacon-bits 1 tsp salt 1/2 tsp celery salt 1/2 tsp dill 1 tsp curry powder (optional) 1/2 tsp pepper (optional)

Dice potatos and cook in small amount of water til tender, set aside without draining. Whisk flour into buttermilk in a large pot and slowly bring to close to boiling point (do not boil). Meanwhile, saute the onion in a little oil and cook till golden . Add sauted onion, bacon-bits and seasoning to buttermilk mixture. �Add potatos with liquid. Heat again to almost boiling. Serve garnished with chives.

VARIATIONS: Grate 1/2 c carrots and add or substitute them for potatos. Slice leeks and substitute for onions.

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MeinKlein's Sauerkraut Pie: When you want a quick yet satisfying meal.

• 1 15-oz can sauerkraut
• 1 C brown sugar
• 1 lb kielbasa, other german meat, or quality goat sausage
• 4 C prepared mashed potatoes

Empty can of sauerkraut into large skillet and add brown sugar. Brown the meat with the saurkraut over medium heat. Place browned meat and sauerkraut mixture into casserole dish. Spread hot mashed potatoes on top of kraut mix. Dollop butter around on potatoes. Bake at 350� until potatos are slightly browned. Serves 6 (only if you want to share!).

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MeinKlein's Jezebel Sauce: Really livens up a party or snack time!

18 oz pineapple preserves 18 oz apple jelly 1 Tbsp cracked black pepper 1 jar drained horseradish 1 small can dry mustard

Prepare 2-3 days before serving. Combine all ingredients using wire whip to mix well. Wash out just emptied jars and pour mixture back into these to store. Refridgerate. Can be stored refrigerated indefinitely.

To Serve: Place 1 cup plain chevre on plate. Spoon mixture generously over the top. Serve with crackers or favorite bagel chips.

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Mutt_Goat's Goat Cheese: Easy and versatile as well as delicious!

• 1 gallon fresh goats milk
• 1/2 C buttermilk
• 3 drops rennet diluted in 2 Tbsp cold water

Milk must be at 80-90 degrees. �Stir all ingredients together and let sit 12 hours. Drain to the consistency you desire. Mix in a packet of your favorite seasoning or herb selection. �Makes about 2 cups.

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MeinKlein's Cheese Ball: Easy to make & fun to eat!

2 C plain chevre 1 pkg dried beef, diced Garlic salt to taste 1/2 tsp Worcestershire sauce 1 tub Cracker Barrel spread, sharp

Let cheeses soften. Mix all ingredients together with hands. Shape into ball. Chill at least 2 hours prior to serving. You can also substitute finely diced or grated goat meat jerky for the dried beef.

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MeinKlein's Vegetable Dip: Excellent as spread on crackers or with veggies.

• 1 can tomato soup
• 1 pkg lemon jello
• 1 C plain chevre
• 1 1/2 cup chopped celery
• 1 green pepper chopped fine
• 1 onion chopped fine
• 1/2 C chopped almonds
• 1 C mayonnaise

On top of a double boiler, put soup, jello and cheese. When heated, beat until smooth. Add vegetables and almonds. blend in mayonnaise. pour into wet mold. Chill until ready to serve.

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Gemini's Cheese-veeta: A delicious improvement on store-bought processed cheese-foods!

take enough cheese to fill 1/2 a quart jar, 1" cubes work well pour a little olive oil on top (just to make it glisten)

Stir the oil-covered cheese around in the jar a bit to make certain all the cheese cubes are covered. Screw the lid of the jar down tight as the cheese well swell dramatically. Let sit at room temperature for 2-3 weeks. For a European twist, combine soft fromage with grated, aged cheese. Then�after swelling, add a touch of brandy.

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Gemini's Chocolate May Cake: This will appease even the most unrehabilitated chochoholic!

• 1 C mayonaisse
• 1 C sugar
• 1 tsp vanilla
• 2 1/4 C flour
• 1/2 C powdered cocoa
• 1 tsp soda
• 1/4 tsp salt
• 3/4 C cold water
• 1 1/2 tsp baking powder

Mix together thorougly all ingredients. Pour into lightly greased pan.�Bake at 350� for 25-30 minutes. Makes two 8 �" round pans. Note: this cake does not rise much, so you�may want to try adding an additional 2 tsp baking powder for every cup flour if desired.

Stumpy's Scotch Shortbread: Auch! You will be wearing a tartan plaid after one taste!

1 cup butter 1/2 cup plus 2 Tbsp sugar 2 1/2 cups flour 1/2 tsp cornstarch pinch of salt

Creme the butter when it reaches room temperature. Add the sugar and creme mixture again. Mix in flour, cornstarch and salt. Note: this will make a very crumbly mixture. Press it lightly into a 13 x 9 baking pan or shortbread mold. Bake at 300 � for 20 to 25 minutes. It is done when barely golden at the very edges. DO NOT OVERBAKE! Let cool for a few minutes and �then cut into squares. You can sprinkle them with granulated sugar while warm. If you want the fancy "Petticoat Tails," just put the mixutre into a round cake pan and then cut into wedges.

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Stumpy's�Willy Nilly Silly Philly Chili: Name says it all! Fun to make and even more fun to share!

• 1/2 lb of bacon
• 1 medium onion
• Mexican hot chili powder as desired
• 1/2 - 1 lb very lean ground meat (ground goat meat is perfect!)
• 10 chopped roma tomatos
• 1 cup broth or other liquid
• sour cream (optional)
• fresh chopped onion (optional)
• shredded jack cheese (optional)

Cut bacon into bits and fry crisp. Chop the onion. After removing bacon from pan to drain, saute onions in the bacon�fat and sprinkle liberally with chili powder. Add ground meat and brown. Add tomatos and liquid. Let the mixture simmer. Make enough rice to serve 4. �Check the chili for seasoning, if desired add more chili powder (recommended). When rice is done return bacon to chili. Serve over the rice and add sour creme, fresh chopped-onion and shredded jack cheese for a "3-Way."

Stumpy's Hot Milk Sponge Cake: Incredibly delicious as well as fool-proof!

4 eggs 2 cups of sugar 1 cup of hot milk 1 tsp of vanilla or almond flavoring 2 cups of cake flour 1/2 tsp of salt 2 tsp of baking powder

Beat eggs until thick and lemon-colored. Slowly add sugar to eggs and continue beating until well blended. Add hot milk while stirring vigorously. Add the flavoring. Sift �together the flour, salt and baking powder. Sift the dry ingredients, 2 Tbsp at a time, over the egg mixture. Fold in with a wire whisk until ingredients are well blended. Pour into an ungreased tub pan. Bake at 350� for 45 minutes. Invert pan to cool. This is an almost fool-proof recipe according to Stumpy. It can be made in a jelly roll pan and spread with either jelly or cream filling.

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CountryMom's Venison: These delectible meat strips call to mind our frontier past!

• 1 lb venison or chevon (goat meat)
• soy sauce to taste
• worcestershire sauce to taste
• 3 cloves fresh garlic, chopped fine or pressed
• 1 medium onion, sliced thin
• 2�Tbsp butter

Cut venison or chevon into some thin slices. Place in baking dish along with the butter, soy sauce, worcestershire sauce, garlic and onions. Cover and bake an hour or so at 325� until meat is cooked. Wonderful with skillet potatoes and onions sprinkled with seasoning salt and mixed vegetables.

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DoubleTrack's "My Granny's Red Cabbage": Bring back a touch of Grandma to your kitchen with this classic cabbage recipe!

1 head of red cabbage apple cider vinegar to taste sugar to taste.

Chop cabbage to inch-sized pieces. Cook over medium heat on stove with just a bit of water added until cabbage is almost done but not entirely soft.�Add cider vinegar and sugar, alternating a little at a time until you reach your desired balance between sweet and sour. Cook just a bit longer until done.

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Stumpy's S'more Pumkin Cheesecake: S'mores will never taste as good after you take one bite of this incredible cheesecake!

• 2 lbs of creamcheese, chevre or ricotta
• 1 small can pumpkin
• 1 3/4 C sugar
• 3 Tbsp flour
• 1 tsp vanilla
• pinch of salt
• 6 eggs
• 3 Tbsp. butter (topping)
• 1/2 C chocolate chips (topping)
• large dollop of whipped cream (topping)
• 1 C mini-marshmallows (topping)

Cream together the cheese, pumpkin and sugar. Add flour, vanilla, and salt. Beat very well. Then add the eggs, beating in one at a time. Pour the mixture into a springform pan that is lined with cookie crumbs or whatever you like. Bake at 500� for 10 to 15 minutes, then reduce to 250� for 1 hour. Turn off oven and leave the door ajar to cool. While cheesecake is cooling, mix together in a saucepan over medium-low heat the butter, chocolate chips and whipped cream. Stir continuously until chocolate chips are melted. Remove mixture from stove and pour over the cooled cheesecake. Place mini marshmallows on top of the chocolate sauce. Just before serving, place cheesecake briefly under the broiler to toast the marshmallows.

Huny-Du's Raspberry Sherbert: An easy-to-do sherbet with wonderful results!

1 3-oz box Raspberry Jello 1 pkg.Unsweetened Raspberry Kool-aid 1 3/4 C sugar 1 C boiling water 1 Qt. Goat Milk

Dissolve the first four ingredients as best you can. It will be thick. Cool at room temp. Add the goat milk. Stir gently & freeze. During freezing process, remove several times & whip with electric mixer. This will give the sherbert a smoother texture. Return to refrigerator freezer each time to refreeze.

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Vickie's Fluffy Rice Pudding: Old fashioned goodness reverberates through this traditional comfort food!

• 2 eggs separated
• 2 C goats milk
• 1/2 C raisins
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 C cooked rice
• 1/4 C sugar
• 1/4 C honey
• 4 Tbsp sugar (additional)
• 1/2 tsp nugmeg or cinnamon

Separate egg whites from yolks. In large pan, mix the egg yolks with the milk, vanilla, sugar, honey, salt, spices, raisins and rice. Heat over low heat until mixture begins to bubble. Remove mixture from heat. Beat egg whites until stiff. Add 4 Tbsp sugar and beat again. Fold egg white mixture into rice mixture. Pour folded pudding into a 2 1/2 or 3 quart baking dish. Bake at 350� for 30-40 minutes until set and lightly browned on top.

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CapriHerb's�Tortes: Walk a bit on the wild side with this cheese torte!

Chevre, Fromage Blanc, or bag cheese (lime or vinegar) butter at room temperature in half the amount of cheese you have pina nuts, as desired sun-dried tomatos, as desired�

While cheese is still warm (chevre you would warm up), mix in half as much butter. Then layer it in an angle food or bundt pan. Put Pina nuts as a layer, Pesto as another, sun dried tomatoes as another and top with pina nuts. Refrigerate and serve once cheese has firmed up.

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Vickie's Quick Pie: Quick, good and oh so satisfying!

Take favorite flavor of Jello pudding mix.(Pistachio recommended). Following box directions for pie recipe, add called-for amount of goat milk. Fold in 1 cup non-dairy whipped-topping (such as Cool Whip). Add 1 cup miniature marshmallows. Pour in pie shell with crust of �browned, shredded sweetened coconut. To brown shredded coconut, heat in skillet with enough butter to make coconut golden. Press into pie pan while still warm. Let pie sit for a couple of hours so the marshmallows get very soft.

Doubletrack's Favorite Recipe for Goat Chat

Take 3 or more of us. Add popups. Mix in aliases. Stir in some jokes and topics. Cook for 2 to 3 hours. Results: friends you can count on, contacts to help you, and more than you will ever want to know about goat care and alpine issues in particular! Return to Alpine Chat Homepage