Homemade Almond Milk

I think I could of named my blog "coolstuffmysistertellsmeandItryoutanduseandpasstheideaon toyou.blogspot.com.  The name wouldn't have been that much longer and it's true!  All joking aside, this is a recipe I was very excited to share with you.  It can be used for any nut, not just almonds.  It is less expensive than buying it and it is easy peesy to do!

This is what you need to make approximately 1 quart:

1 cup of almonds
3-4 cups of water
blender

paint strainer purchased at Lowes

It is also helpful to have a "nut bag".  You can order one online for about  $5-$10, OR pick up a paint strainer at Lowes or Home Depot for $2 for a 2 pack. This is only to remove the pulp so if you use almond milk for making smoothies you don't even have to strain the milk. 

The other thing you can use is a cheese cloth.  I prefer the "nut bag" because it is nylon and can be used over and over.  It only has to be rinsed out and you are good to go!

One recipe I looked at said you should soak the nuts in water overnight to make the nutrients in the milk more absorbable.  I was too excited to make some so I skipped this step.

The first step is to rinse the 1 cup of almonds with really hot water.  This is to make sure the almonds are free from harmful bacteria that could be on the outer shell of the nut.

Put 1 cup of almonds and 3-4 cups of water in a blender.

If you are using cheesecloth, pour the blended mixture into a cheesecloth lined colander over a bowl.

If you are using the nut bag, pour the blended milk mixture into a bowl. Line the bag in the blender and pour the milk into the bag.  This method worked so much better.  I highly recommend it.

Squeeze the bag until all the milk comes out. 

You will have about a 1/4 cup of pulp that could be used to add to other recipes such as cookie or bread dough.  I think I am going to add it to my granola bars the next time I make them.

Pour the finished milk in a container.  I happen to love glass containers.  I purchased milk from a health food store to get mine.  The $1.50 deposit on the bottle is worth it.


*Note that you can make it taste a little sweeter by adding a teaspoon of pure vanilla extract.

Vanila Extract and Vanilla Sugar

I have never bought any type of hard liquor before a couple of weeks ago when I made my first batch of vanilla extract.  I felt the need to explain myself to the cashier as to why I was purchasing vodka, (like she would even care!) She caught me off guard when she asked me why I would make it when you can buy it.  My brain operates differently.  I ask myself why I would buy something if I could make it.  I didn't tell the cashier this.  I answered her question with what I felt she could more easily relate to, that being it costs much less to make your own.  She kind of looked at me like I had three heads, but I don't care.  I am excited to share this with you.

What you need:

1 cup Vodka
3 vanilla beans
jar with tight fitting lid to put it in
time (3 weeks-6 months)

Begin by slicing the vanilla bean down the middle starting one inch from the top and stopping one inch from the bottom.  Place the beans in a jar and pour the vodka over the top.  Shake it up a little. Place in a dark place.  I put my jar in a sock to make it dark.  About once a week I gently shake it up a little. 

It has been 3 weeks since I first prepared mine.  You can see the color change.  When I take the lid off I feel it needs more time.  The smell of liquor is still too strong.  The longer you wait the better.  The neat thing about this is after you have used it up all you do is pour more vodka in.  The same vanilla bean can be used for up to a year!

Some other ideas are to place 10 vanilla beans in a liter of vodka and follow the same steps.  This would be a great idea  if you wanted to make it for gifts.  I would strain it through a coffee filter and pour into 4 oz jars and put one vanilla bean back in each container.

Also it would be good to let you know that Costco sells whole vanilla beans in their baking aisle for much less than you can get it at the regular grocery store.  I have had people tell me they purchased their vanilla beans on e-bay for even cheaper than Costco.

So I had some left over vanilla beans and somewhere I read that you can make vanilla sugar by just putting a vanilla bean in the container you store your sugar in.  My friends always made fun of me because I only had my sugar in a huge container.  It would be a bit cumbersome when all you needed was a little sugar in your coffee.  Now I have this much more manageable container.  And once again the vanilla bean can be reused after the sugar is gone.  Just refill the container with sugar.  When it stops smelling like vanilla, replace the bean.

Chocolate (bunny) Stack Loaf



Alice Medrich"s Chocolate Stack Loaf



I believe I have pulled out my  February issue of Better Homes and Gardens more than any other magazine in the past 4 months or so.  When I was baking for a coffee house I was always on the look out for desserts to place in the display.  This was one that I loved  so much I have repeated it many times.  I decided to post it because my magazine is falling apart and I need a place to store this recipe in a safe place. 

I used this recipe this past Easter weekend to make a bunny cake.  We had an Easter fair at church and they needed cakes for the cake walk, which was also a cake competition.  My daughter and her friends also entered a cake that I have pictured at the end of this post. Neither of us won, but I think they did a spectacular job.

You will need the following for the cake:

1 cup unbleached all-purpose flour

1 cup packed brown sugar

1/3 cup natural unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teapoon salt

1/2 cup butter, melted

2 eggs

1/2 teaspoon vanila extract

1/2 cup hot tap water

You will need the following for the fudge frosting:

3 tablespoons butter

1/2 cup sugar

1/2 cup cocoa powder

pinch of salt

1/2 cup of heavy cream

(Note: the original recipe calls for twice the amount of frosting I am telling you to use.  I think half the amount is plenty!)

Position rack in the lower third of oven.  Preheat oven to 350.  Lightly grease side of 13x9x2-inch baking pan.  Line bottom of pan wth parchment paper; set aside.

In large mixing bowl whisk together 1 cup flour, 1 cup brown sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt.

Add 1/2 cup cup melted butter, 2 eggs, and 1/2 tsp. vanilla.  Whisk gently until dry ingredients are moistened and mixture resembles a thick paste.  Whisk briskly about 30 strokes.  Tap or shake any batter from whisk. Use rubber spatula to sir in hot water, scraping sides as necessary, just until batter is blended and smooth.  With spatula scrape batter from bowl into prepared pan and spread to make a thin even layer.

With spatula scrape batter from bowl into prepared pan and spread to make a thin even layer.  Bake 14-16 minutes or until a wooden pick inserted into center  comes out clean.  Cool in pan on wire rack 10 minutes.  Slide a thin metal spatula or knife around cake edges to loosen from pan.  Invert cake onto rack.  Remove paper liner; carefully turn cake right side up.  Cool completely.

While the cake is in the oven make the frosting since it takes time to cool down. You may even consider making this before you make the cake.  In a medium saucepan melt 3 tbsp butter.  Stir in 1/2 cup sugar, 1/2 cup unsweetened cocoa powder and a pinch of salt.  Gradually stir in 1/2 cup heavy cream.  Heat, stirring constantly, until smooth and hot but not boiling.  Remove from heat; stir in 1 tsp pure vanilla extract.  Set aside; cool until thickened and spreadable.  To cool quickly, loosely cover and refrigerate 1 hour.  Store up to 1 week in refrigerator.

Cut cake crosswise in three equal rectangles.  Thickly spread frosting on one piece, top with a second piece and spread with frosting.  Continue with frosting the sides. I put my cake on a piece of cardboard on the bowl turned upsidedown to make it easier to frost.

I transformed my into a bunny by having my artistic oldest daughter draw a bunny face for me on a piece of cardboard.  I cut it out and leaned it againt the cake.  I used colored coconut for grass.

And as promised to my daughters and her friends, the cake they entered in the contest.  I think you will agree they did a great job. Their homemade buttercream frosting was out of this world! I give them honorable mention! (They should have won if you ask me!)

Scattering Seed

Photo by Brooke

"And the seeds that fell on the good soil represent honest, good-hearted people who hear God's word, cling to it, and patiently produce a huge harvest." -Luke 8:15

Best Ever Fresh Salsa

I served this meal a few nights ago and it was something everyone enjoyed.  I thought I would share with you the salsa part of the meal because that is what really made it so good.  For my dinner, I made flour tortillas (posted on January 26, 2010 ) and topped it with breaded chicken fingers and homemade sour cream (posted on June 14, 2010) and then added lettuce and the salsa.  I am sure you will find other ways to use this most delicious salsa.

The recipe comes from my relatives who once lived in Southern California.   If you are someone who perfers fresh salsa over canned salsa, this recipe will not disappoint.  I did process a few jars this past fall by using the tomatoes from my garden.  I had to blanch the tomatoes first to remove the skins.  It turned out pretty good, but not as good as the fresh.

What you will need:

2 tomatoes
2 tablespoons chopped red onion
3 tablespoons chopped celery
3 tablespoons green pepper
2 whole chopped green onion
2 tablespoons diced green chile pepper (I used 1/2 of a 7 oz can)
1/2 teaspoon mustard seed
1 tablespoon red wine vinegar
1 tablespoon chopped cilantra 
1/2 teaspoon each of salt and pepper
2 tablespoons oil

Just mix all the ingredients and your done!  Putting it in the refrigerator about an hour before you serve it makes it slightly better, but isn't necessary.  If you like it hotter, add more green chile peppers.  Or if you like it milder, omit the chile peppers.  I also had some red and orange pepper that I added to mine.  It yields approximately 1 quart.

A Page from my Journal...Glorify God

Photo by Katelyn 

I declare Your glory all day long.

-Psalm 71:8

How can I glorify God in everything?  The Laurie Cole study that I am doing right now, "The Temple" had an excellent answer to this question.  Simply put, I glorify God when I make Him look good in everything I do or say.  A simple explanation to a way of living that takes a lifetime of learning.  Thank goodness for what Jesus did!  By coming to earth, dying on the cross, and rising again I have forgiveness for all the times I fall short of declaring His glory.

Microwave Popcorn

This white fluffy snack has a tender spot in my heart for many reasons.  We used to have popcorn competitions up North at our families cottage with my relatives cabin next door.  Of coarse my Uncle Bob was clearly the winner every time with his perfect application of salt to butter ratio! Thanks to my aunt and uncle, who  would make popcorn for us after we got done swimming at their house,  to this day I cannot go swimming without craving popcorn afterward.  My Aunt, Uncle and Cousin moved to popcorn country, Minnesota, years ago and bring it back to Michigan in a 50 pound bag to divide amongst us when they come for a visit.

 Another sweet memory of popcorn I have (and anyone reading this that is a cousin or sibling of mine) would certainly have sweet memories of Grandma in her pink robe standing over the stove top making Jiffy popcorn.  We would stand in amazement as the flashy foil expanded nearly 7 or 8 inches high!

Growing up I remember the green popcorn maker that we had.  My mom would pull it out often and serve it with kool-aid to have as a snack while we watched a movie together.

Or how about all the times we went to the show growing up with someone carrying a huge purse to conceal the bags of popcorn we popped at home.  I felt so sneaky and it was fun!  I haven't done this since one of my children questioned the dishonesty of it.  Leave it to an honest child to convict me!

Since the modern convenience of microwave popcorn has made it's way on the scene, most people never use the stove and a pot to make their popcorn.  I can't tell you how many people have commented on my popcorn making ways when they come over to watch a movie together.  Most people these days never use a stove or a popcorn maker (and I'm not talking about an air-popper that creates a snack that is just a little better than nibbling cardboard!)  While I am totally in favor of white popcorn made in a pot on the stove, or in my "Stir Crazy" machine, I have found a most convenient, inexpensive, healthy way to make it.

I can appreciate the need for convenience so you might want to try this. If you have a microwave, a paper lunch bag, a teaspoon of oil (any kind will do), and of course popcorn, you have everything you need.

All you do is pour 1/4 cup of popcorn kernels in the bottom of a paper bag and pour 1 teaspoon of oil on top.  Fold the bag over a couple of times on top so the popcorn doesn't come out and put in the microwave for approximately 1 1/2 minutes.  Any unpopped kernels can go back into the microwave in the same bag.  You can further flavor it after it is done.  That's it, pretty basic.  It yields the amount shown in the picture.

Sunday School, Snakes, and my Journal

A few weeks ago it was decided for me that I would no longer use Sunday mornings to have as my time alone to go for a run and take my time before meeting up with the rest of my family at church.  We had a transportation issue that took this beloved time away from me.  I love my church and I love Bible study.  I also enjoy running and cherish an empty home while getting ready for church.  So I was cornered into this situation where I had to leave my running shoes in the closet and join the rest of the family in the hustle and bustle of heading off to Sunday school early in the morning.

Oh how thankful I am for that corner I was forced into.  I started attending a class that is studying the Israelites during their time in the wilderness.  It so happens that another class I am taking is studying the same thing so it has been nice to glean some additional insight on the topic.

I bring my journal with me to classes or church to take notes in.  I posted the way I do my journal February 3, 2010 and I find I use it more than ever.  Taking it to classes and church has been great because often times I would lose the piece of paper I was taking notes on and likewise forget very valuable information.  Now I have a place I can look back to and others in my family can glean knowledge from the notes that I took.

Numbers 21:4-9 is where I found myself getting that light bulb above my head.  It is the story of when the Israelites are once again growing impatient and they begin to speak against God and Moses and complain about everything, even calling the food God himself provided as "miserable".  Because of the condition of the people's hearts the Lord sent venomous snakes and they bit the people and many of the Israelites died.  Then the Israelites went to Moses with repentant hearts and asked him to pray to God for Him to take the snakes away.  God then instructs Moses to make a bronze snake and put it up on a pole so that anyone who is bitten can look at it and live.

Now I have heard this story many times but I never once thought to ask, as my Bible teacher did, "Why didn't God have the Israelites make sacrifices instead of making an idol type bronze snake?"  After all, we know how prone these people were to worship false gods.  The answer of course was because it was another way God would use to point to Christ.

I have always understood the symbolism of the people looking at the snake and being saved, just as we look to the cross and are saved, but I never drew the connection between the snake and it representing sin.  This is where I had my "light bulb" experience.  Many people know John 3:16 which says "For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life."  But I'm guessing far fewer know verses 14 and 15 that says "Just as Moses lifted up the snake in the desert, so the Son of Man must be lifted up, that everyone who believes in him many have eternal life."  Did you catch it?  Jesus is equating himself with sin.  You can find it again in 2 Corinthians 5:21 "God made him who had no sin to be sin for us, so that in him we might become the righteousness of God."  Jesus became sin for us (the snake) and all who look to Him with a repentant heart will be saved.

What a great time to pause in your day and thank Jesus for becoming sin for you.  Look to the cross and LIVE!

Hot Packet Dough

On February 23, 2010 I posted chicken packets and in it I used store bought croissants.  This past summer I combined some recipes and came up with this to make your own dough. It is easy and keeps for about a week in the refrigerator.  You can use it for the chicken packets or get creative and adapt it to many different meat and cheese fillings.  When I was working at Kahvi's, in addition to the chicken/cream cheese mixture, we also offered roast beef/cheddar, turkey/provolone/, and peanut butter/jelly.  I am sure you could think of some of your own.  A friend of mine suggested adding some spinach to the chicken and cream cheese.  I thought that sounded good, but I haven't had the opportunity to try it yet.  Please leave comments with your creations.

Ingredients:

4 cups unbleached all purpose flour
1/2 cup plus 2 tablespoons cold water
1/2 cup plus 2 tablespoons cold milk
1/4 cup plus 2 tablespoons sugar
3 tablespoons softened butter
1 heaping tablespoon yeast
2 1/4 teaspoon salt
Filling of your choice to put into the packet

Combine all of the above ingredients in a large bowl and mix it all up until it forms a stiff dough.  Knead it into a ball.  Put into a bowl and cover the top (or in a plastic container with a lid).  Place in the refrigerator overnight.  It will have risen to about double in size. Turn the dough out onto the counter and divide in 14 pieces.  If you have a kitchen scale each piece should weigh approximately 2.5 ounces.

Roll out the pieces into rectangles.

Put your filling in the center.  For the chicken packets I use 1 ounce of cream cheese and 1.5 ounces of chicken/packet (along with some seasoning).  This is the part where you get creative.  Like I mentioned before, the first time I posted this was February 23, 2010 so you can look there for the initial recipe.

Fold 1/3 of the dough over and pinch the sides down.  After you do this you can push the filling into the packet to sort of spread it evenly inside.

Fold the other 1/3 dough over and pinch the sides down.  Also pinch the seam down the middle.

Roll each end and seal the dough shut.

Continue with the rest of the packets and place on a prepared pan (either sprayed or with parchment paper).  Normally I would have put crushed crouton or crushed crackers on top, but I didn't have any at the moment of the picture.  I just decided to spread some butter garlic on top. Put into a preheated 375 oven and bake until golden brown.  This will take between 12 and 15 minutes.