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Almond Milk

  Option: Blanch almonds by placing them in 1 cup boiling water. Let stand a little, then pop off skins. This makes a whiter milk.
  Place almonds in blender and grind to a fine powder. Add sweetener and 1 cup water. Blend for 1 or 2 minutes to form a smooth cream. With blender running on high, add remaining cup of water slowly through opening of blender lid. Blend 2 minutes. Place a fine strainer (med. size) over large bowl. To ensure a smooth milk, line the strainer with cheesecloth. Pour almond milk slowly into strainer and allow to filter through, stirring with spoon to speed up the straining process. Once the milk is strained, bring up the sides of the cheesecloth together and slowly but firmly squeeze out the remaining milk from the fiber. Store in a glass jar in the refrigerator. Almond milk will keep 4 to 5 days. Yield: 1 pint milk.
1/2 cup raw almonds
1 Tbsp. maple syrup
2 cups water

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When Norman and Marlena Miller, along with the entire Evart, MI Amish community, set out to compile their family favorites, they did so with a song and plenty of inspirations. And that's exactly the recipe they used for Cooking With Praise. This cookbook has a delicious spread of Amish favorites: Potato Salad, Poor Man's Steak, Tator-Tot Casserole, and Oreo Pudding, to name a few. Then there are the seven sections for those who watch their diet. Then like a good cook who adds a pinch of this and a dash of that, bringing the taste to perfection, the Millers have added hymns and inspirational thoughts throughout. Cooking With Praise is ready for your table and your guests. 450 recipes. 254 pages. Spiral bound with laminated covers. Fully indexed.
Cooking With Praise
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