"If the Amish
make it, you'll find it at Amish Pleasures."
| 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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The recipe above appears in:
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
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.
Cooking With Praise
info. and/or Buy
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