Receipt Haven

Enchiladas with green chili sour cream

2011-12-09T12:17:00.001-07:00

350° - 22 minutes. Serves 5

Ingredients:

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Directions:

1. Preheat oven to 350 degrees.
2. Mix chicken and 1/2 cup cheese. Roll up in tortillas and place in baking pan.
3. Melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil (you don't want curdled sour cream)
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Notes:

source: Joyful Momma's Kitchen

Safe Turkey Guidelines

2011-11-23T22:05:00.001-07:00

Courtesy the USDA:

Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast)	1½ to 3¼ hours
8 to 12 pounds	2¾ to 3 hours
12 to 14 pounds	3 to 3¾ hours
14 to 18 pounds	3¾ to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours
20 to 24 pounds	4½ to 5 hours

Visit the site for more info:

Poultry Prep

Home Made Saltines

2011-10-31T14:50:00.000-06:00

400° - 10 minutes. Serves 8

Ingredients:

1 cup all purpose flour, cornmeal, wheat flour your choice
1 to 2 tablespoons butter
4 to 8 tablespoons water
1/2 teaspoon salt

Directions:

Place the flour into your food processor. Add the melted butter. 1 tablespoons for crispy and 2 tablespoons for crunchy. Add salt. Pulse until well blended.

Add the water a tablespoon at a time until you get a ball that sticks together (be careful not to add to much water).

Place dough on a floured board and roll until 1/8 inch thick. Place on cookie sheet. At this time you can dock the dough if you would like. (This keeps out some of the air bubbles).

Place in a 400 degree oven and bake for 10 to 15 minutes. Watching after 10 minutes. Until light brown on outside edges. Remove from pan and let cool completely. Break into serving size portions.

Notes:

source:

Homemade Boiled Bagles

2011-03-13T16:19:00.001-06:00

425° - 20 minutes. Serves 8

Ingredients:

4 cups bread flour
1 T sugar
1 1/2 t salt
1 T oil
2 t instant yeast
1-1/4 to 1-1/2 cups of warm water.

Directions:

Mix all the ingredients in a bowl. Knead 10 minutes until dough is springy. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Visit the Source for instructions on how to roll the bagels out. Envision a snake. Or see the video in the notes section.

Let dough rise 20 minutes. Boil one minute then flip over and boil another minute. Remove from water, drain, then place on lightly oiled cooking sheet. Bake for 10 minutes, flip over, bake 10 more minutes.

Let the bagels cool about 20 minutes, then enjoy.

Notes:

To add toppings to bagel, do after bagels come out of water.

Short video on how to roll bagels:

source: HubPages
Image courtesy MorgueFile

Baby Bum Spray

2011-01-06T21:34:00.000-07:00

Ingredients:

Old (or new) flannel cut to wipe size.
Lg spray bottle filled to narrow neck with water
1 T Olive Oil
1 T Baby Shampoo
a few drops Essential Oil

Directions:

To moisten the wipes I've made a concoction in a spray bottle that I either spray onto the wipes or directly onto the baby.

Notes:

source: Sally Seashell

White Bean Soup for Garlic Lovers

2010-12-26T21:04:00.000-07:00

Serves 6

Ingredients:

2 cups Great Northern beans picked over, soaked 8 hours (or overnight), drained & rinsed
8 cups (64 ounces) water
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 bay leaf
10 to 15 garlic cloves, separated but unpeeled
1 medium turnip, peeled & coarsely chopped
1 medium potatoes, peeled & coarsely chopped
3 medium onions, peeled & coarsley chopped
1 pound carrots (about 6 medium), scrubbed & coarsely chopped
1/2 cup (packed) chopped fresh parsley
Salt & pepper to taste
Several sprigs fresh parsley for garnish, if desired
Directions:

Put beans and spices in water. Boil then simmer 1 hour. Meanwhile put garlic in oven dish covered with foil. Roast at 350 for 30 minutes. Peel after cooling.

Add vegs to beans. Boil then simmer 1 hour. Remove bay leaf.

Puree garlic & 2/3 soup till slightly chunky. Return to pot.

Stir in parsley, simmer 30 minutes or until beans are soft.

Notes:

Can use immersion blender instead of traditional. I will be using ham bone soup stock instead of plain water.

source: Farmgirl Fare

Whole Wheat Beer Bread

2010-12-26T20:59:00.000-07:00

375° - 45 minutes. 1 loaf

Ingredients:

2 cups whole wheat flour
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)

Directions:

Combine dry ingredients. Slowly stir in beer until just combined. Will be a thick batter. Pour in pan. Bake 45 minutes.

Notes:

Optional glaze: 1 egg & 2 teaspoons water, beaten. Glaze before baking.

source: Farmgirl Fare

Easy Eggplant Parmesan

2010-12-18T18:49:00.000-07:00

350° - 20 minutes. Serves 6

Ingredients:

1 large eggplant, peeled and cut into 1/2 inch slices
3 eggs, beaten

1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese

Directions:

Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry.

Dip the eggplant in the egg the drag through the breadcrumbs.

Gently pan fry the eggplant over medium heat until golden brown on both sides: just a few minutes. Remove to paper towel to drain.

Layer the fried eggplant in a casserole dish and alternate with spaghetti sauce, mozzarella cheese, and parmesan cheese.

Bake for 20-25 minutes or until cheese is browned and sauce is bubbly.

Notes:

While this is an easy recipe, it is time consuming to prepare. My last go at making this recipe took more than 1 hr to prepare, including eggplant salting wait.

source: Food.com

Forgotten Cookies

2010-12-14T19:32:00.000-07:00

350° - overnight. Serves 4

Ingredients:

4 egg whites
2/3 cup sugar
2 tsp vanilla
1 cup chocolate chips
1 cup pecans, chopped and toasted

Directions:

Toast pecans in skillet until lightly golden, remove from heat to cool.

Beat egg whites until stiff, gradually add in sugar and beat until extremely stiff. Add vanilla, cooled pecans and chocolate chips, fold in, carefully.

Line cookie sheet with foil, and dollop 1 tsp cookies 1 inch apart. Put in oven and turn off heat. Leave overnight or at least 4 hours.

Notes:

source: Newlyweds

Homemade Marshmallows

2010-12-14T19:24:00.001-07:00

Ingredients:

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
3/4 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tsp peppermint extract (optional)
red food coloring (optional)
1/4 cup powdered sugar
2 T cornstarch

Directions:

See the directions at the source. Or visit Joyofbaking.com

Notes:

There are endless customization possibilities for these homemade marshmallow!

source: Denver Bargains

Ultimate Cinnamon Rolls with Frosting: Cinnabon

2010-12-14T12:46:00.001-07:00

350° - 25-30 minutes. Serves 12

Ingredients:

1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar
1 cup 110 degree water (approximately)
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar

Directions:

Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. ( When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.)
Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them.
Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

Cinnabon like Frosting

8 oz. cream cheese
8 ounces margarine
1 tsp. vanilla ( I love using almond extract for variety)
1/2 tsp lemon
16 oz. powdered sugar

Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed
Notes:

source: Balancing Beauty and Bedlam

image courtesy Morgue File

Butterhorn Rolls

2010-12-14T12:00:00.001-07:00

400° - 10-12 minutes. Serves 6 dz

Ingredients:

2 cups milk, scalded
2 packages yeast -dissolved in 1/4 cup warm water (This would be for traditional yeast. Since I use instant yeast, I do not proof the yeast first.)
1 cup butter (oil and shortening are also options)
1 cup sugar
2 tsp salt
6 beaten eggs
9 cups flour

Directions:

Soften the active dry yeast in warm water.
Combine hot milk, butter, sugar and salt: cool to lukewarm.
Add 1 cup of the flour.
Add yeast mixture and eggs. Beat well.
Stir in remaining flour or enough to make a very soft dough.
Turn out on lightly floured surface, and knead lightly 5 to 8 minutes.
Place dough in bowl and let rise until double – about 1-2 hours (but will vary based on home temp).
Divide into 6 equal parts. Roll each part on lightly floured board to a 9 inch circle.
Brush with melted butter.
Cut each circle into 12 wedges (like a pizza): roll each wedge, starting with wide end and rolling to point.
Arrange rolls, poin down, on greased cookie sheet: brush with melted butter.
Cover and let rise till very light (about 45 minutes).
Bake in hot oven (400 degrees) 10-12 minutes. Makes six dozen rolls.

Notes:

You may halve the recipe if that is too many, but they are great to freeze in Ziplock bag.

source: Balancing Beauty and Bedlam

image courtesy Morgue File

Cherry Butter Cookies

2010-12-09T15:50:00.000-07:00

325° - 12-18 minutes. Serves 2 dz

Ingredients:

1 C butter
10 - 12 T powdered sugar
1 t vanilla
2 c flour
cherry pie filling

Directions:

Cream 1 cup of butter or margarine.
Add 10-12 TBSP. of powdered sugar and 1 tsp vanilla. Add 2 cups of flour and mix.

Test the dough by forming a small ball- think bouncy ball. If it cracks, add water until the dough doesn't crack, just little bits at a time.

Form small balls, depress the center with your thumb. Spoon one cherry from a can of cherry pie filling into the depression.

Bake on an ungreased cookie sheet at 325 for 12-18 minutes. Mine cook in 12, but my oven cooks fast. I would cook for 10 and check every minute to figure out. They are done when they are lightly lightly brown on the edges.

These cookies are soft, and delicious- and also vegan if you go with margarine. Make 2 1/2 to 3 dozen. I can fit 20 of them on a big cookie sheet.

Notes:

source: Friend

Cinnamon and Vanilla Candied Nuts

2010-12-09T15:36:00.002-07:00

300° - 20 minutes. Serves many

Ingredients:

1 egg white
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of salt
1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar
2 1/2 cups of walnuts

Directions:

Preheat the oven to 300 degrees (the rack should be in the middle of the oven). And either lightly coat a cookie pan with coconut oil or butter or cover with parchment paper.

1)Lightly beat the egg white with a whisk (just until a bit foamy). Add the cinnamon, vanilla, salt and sugar. Stir in the walnuts, coat the walnuts well.

2) Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the cookie sheet. Spread out on the cookie sheet so that the nuts aren’t touching for the most part. Place in the oven for 25 minutes.

3) Remove from the oven and cool for 20 minutes. Serve or store in an airtight container for up to two weeks.

Notes from source:

Of course, if you wanted a sweeter version, you can easily up the sweetener, up to double. Other variations I’ve thought of include doubling the vanilla, and trying it with different nuts (I think this combo would be delicious with cashews!).
source: The Nourishing Gourmet

Sweet Potato Chips

2010-12-09T15:33:00.000-07:00

400° - 20 minutes. Serves 4

Ingredients:

2 medium sweet potatoes
2 teaspoons vegetable oil
1 teaspoon sugar
1/2 teaspoon cinnamon

Directions:

1. Heat oven to 400°F. Coat a baking sheet with vegetable cooking spray.
2. Wash potatoes. Cut into thin slices, and place in large bowl. Pour oil onto the palms of your hands. Gently rub oil onto sweet-potato slices, tossing to combine. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly.
3. Place slices in a single layer on prepared baking sheet. Bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve.

Notes:

source: Parents.com

Cream Cheese and Nut Fudge

2010-12-09T15:30:00.001-07:00

2 hours to set. Serves many

Ingredients:

2 packages (3 oz.) cream cheese, softened
2 teaspoons cold milk
4 cups confectioner's sugar
4 squares (4 oz.) unsweetened chocolate, melted
1 teaspoon vanilla extract
dash of salt
1 1/2 cups peanuts, chopped

Directions:

Beat cream cheese and milk until smooth. Gradually add powdered sugar, then blend in the melted chocolate. Stir in the rest of ingredients. Press into a lightly greased pan. Chill until firm and then cut into squares.

Notes:

I am not excited by peanuts. I wonder what pecans or almonds would taste like here?

source: Creative Homemaking

Cream Cheese Capped Chocolate Cupcakes Sugar Free

2010-11-27T20:11:00.001-07:00

350° - 30 minutes. Serves 12

First Cupcakes!

Ingredients:

Cream Cheese Topping:

1 8oz pkg cream cheese (do not soften)

1 egg

1/2 tsp vanilla

1/8 tsp salt

1/3 c Splenda Granular

Food coloring (optional)

Cupcakes:

1 1/2 c flour

1 c Splenda Granular

1/4 c cocoa powder

1 tsp baking soda

1/2 tsp salt

1 c water

1 egg

1/3 c vegetable oil

1 tbsp white vinegar

1 tsp vanilla extract

Directions:

Put your cold cream cheese in a bowl and microwave for 30 seconds. Transfer to a mixing bowl and add egg, salt, vanilla and Splenda. If using a food coloring now is the time to add it. Mix on high speed until smooth. It should be runny, not like the batter. Set aside.

In a large mixing bowl combine flour, Splenda, cocoa powder, baking soda, and salt. Mix with a fork to combine. Make a small well in the center and pour in the vegetable oil, egg, vanilla, water, and vinegar. Mix until completely combined and smooth.

Line muffin cups with papers. Fill muffin cups about 2/3rds full with the chocolate batter. Pour 2 tbsp of the cream cheese mixture on top of the batter in each cup. Bake at 350° for 15 minute or until toothpick inserted in center comes out clean, (no chocolate batter.)

Cool in pan for 10 minutes before transferring to a wire rack.

Notes:

Curly Girl made these as her first cupcakes. Had to double recipe for our family.

source: Mommy D's Kitchen

Roasted Pumpkin Seeds

2010-11-21T22:11:00.001-07:00

275° - 20 minutes.

Ingredients:

Raw pumpkin seeds
1/4 c butter (4 T)
1 tsp sea salt

Directions:

When you are carving your pumpkin, separate the seeds from the pumpkin flesh and strings. Wash them well (usually putting then in a big bowl of water and rubbing them between your hands is a fast way to clean them) and let them drain in a strainer for about 30 minutes, then spread them out on a baking pan.

Spread the seeds on a cookie sheet and season them

Heat them in a 275-degree oven for 10 to 20 minutes until golden brown. KEEP AN EYE ON THEM, checking every few minutes and stir about every 5 minutes. Some ovens run hot and it can be as little as 10 minutes or as long as 30 minutes to roast them. Sprinkle with salt and serve hot or cold.

Notes:

Different seasons:

Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce
Lemon: 4 tablespoons melted butter, 1 teaspoon 'Mrs. Dash" or lemon pepper
Halloween: 4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon ground allspice.
Spiced: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter,

source: Pick Your Own

Old Fashioned Rice Krispies Bars

2010-11-20T19:26:00.002-07:00

Stovetop. Prep: 10 minutes. Serves 24

Ingredients:

1/4 cup butter
1 10 oz package large marshmallows or 3 cups mini
6 cups rice krispies
1 tsp vanilla

Directions:

Melt butter then add marshmallows. Cook until gooey. Remove from heat and splash in vanilla. Combine with krispies, stir, and spread in well greased pan.

Notes:

Easy recipe to add anything: chocolate chips, sprinkles, fancy bits of whatever.

source: Kelloggs

Peanut Butter Fudge

2010-11-20T19:21:00.000-07:00

Ingredients:

2 cups sugar
3/4 cup milk
4 T peanut butter
dash salt
1 tsp vanilla

Directions:

Mix all but peanut butter and vanilla. Cook to soft ball stage.

Remove from heat, add PB and vanilla. Beat and put on buttered plate.

Notes:

This recipe was on a lined bit of spiral notebook paper from someone in my family. The writing looks like my father's, but the buttered plate info makes me wonder if it wasn't someone older. Not gramma's handwriting

source:

Sugar Free Pumpkin Fluff

2010-11-16T22:44:00.000-07:00

Serves 8

Ingredients:

2 packages vanilla or cheesecake sugar free instant pudding
2 1/4 cups milk
16 ounce can of pumpkin puree
1/2 teaspoon pumpkin pie spice
8 ounce tub of sugar-free cool whip (or make your own)

Directions:

1. Whisk together vanilla pudding and milk until thick (about a minute or so).
2. Add (to the pudding/milk mixture) pumpkin, pumpkin pie spice and fold in cool whip.

Notes:

source: Menu Mom

Perfect Turkey

2010-11-16T22:34:00.000-07:00

How To Cook The Perfect Turkey

The turkey is the central element of any good Thanksgiving meal. An otherwise perfect meal can be ruined by a dry, overcooked turkey. Since this isn’t something we cook on a weekly basis, it’s not easy to pull off the perfect turkey… unless you follow these tips and the recipe below.

Notes:

Read the entire article at the source: The Frustrated Moms

Start with a quality turkey.

Thaw the turkey slowly in the fridge

When you are ready to cook your turkey, remove the neck, giblets and anything else that may be stuffed in the chest cavity of your bird.

Set it in a large roasting pan.

Cut up vegetables just for flavor. Stick them in the body cavity. They will infuse the bird with flavor as it cooks.

Melt a cup of butter in the microwave.

Cook the turkey in a 325 degree oven. Baste it every 30 – 45 minutes with the juices that collect in the bottom of the roasting pan.

Here are some general guidelines for how long your bird should cook:

8 to 12 lbs. 2 ¾ to 3 hrs.
12 to 14 lbs. 3 to 3 ¾ hrs.
14 to 18 lbs. 3 ¾ to 4 ¼ hrs.
18 to 20 lbs. 4 ¼ to 4 ½ hrs.
20 to 24 lbs. 4 ½ to 5 hrs.

A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Don't overcook or it will be dry, but do make sure it is done.

My Notes:

I like to salt my turkey and then slice up butter and place under the skin before roasting. I also make a foil tent or use a large roaster with lid to keep the moisture in with the bird. I remove the foil/lid from the pan at the end of cooking just to brown up the skin for a great crunchy taste.

source: The Frustrated Moms

Homemade Cool Whip

2010-11-16T22:29:00.000-07:00

A Healthy Homemade Alternative

Ingredients:

1 cup of cold milk
1 tsp of vanilla
3 T of sucanat (or another natural sweetener)
1 tsp of Xanthan Gum or Guar Gum

Directions:

In a mixing bowl, pour in the milk and vanilla. Turn on the mixer to a low to medium speed and slowly add in the dry ingredients. You want to make sure that they don’t clump, so don’t just drop it all in there at once.

Once everything has mixed well for a minute or two, turn up the mixer to a medium to high speed. Do this for about 6-8 minutes or until you have a nice whipped and thick consistency.

Notes:

If you find that your cool whip isn’t sweet enough, don’t be afraid to add in a little more sweetener.

Optional add ons for nice holiday flavors:

1/2 tsp of pumpkin pie spice
1/2 tsp of cacao powder
1/2 tsp of cinnamon

Or you can do smaller amounts of all three into your batch. Want a little kick? Try a few pinches of chili powder with your cacao and add a dollop of the whipped topping onto your homemade hot chocolate.

source: The Thrifty Mama

Almond Milk Recipe

2010-10-24T19:04:00.000-06:00

Ingredients:

1/3 C. Raw Organic Almonds
2 C. Water
A pot
A blender
A mesh strainer

Directions:

Step 1 – Blanching The Almonds
Bring about 1 cup of water to a boil in your pot. Drop in your almonds. Let them boil for about 3 minutes and then pour everything through your metal mesh strainer so that the water pours out and you’re left with just the almonds. Pour the almonds out onto a plate and let them rest for a few minutes until they are cool enough to touch with your hands.

Once the almonds have cooled a bit, simply rub off their papery skins and discard the skins. That’s all there is to blanching and the end result is the lovely, creamy nut meats, ready to be turned into almond milk.

Step 2 – Making Almond Milk
Put the blanched nuts and 2 cups of fresh water into your electric blender. *Make sure you put the lid on. Blend them until you’ve crushed as many of the nuts as you can and the milk is creamy white and thick. You may have to stop and start the blender, picking it up off the base and shaking it from time to time, as the nuts can get stuck under the blades.

I want to note here that if you use more water/less water or more nuts/less nuts, you can control the exact creaminess of the milk. A higher proportion of water produces a thinner milk, and a higher proportion of nuts produces a thicker one. My proportions in this almond milk recipe results in a milk that I feel is just about right, but you can experiment.

Step 3 – Straining The Almond Milk
Holding your metal mesh strainer over a receptacle – a jar, a bowl or wide-mouthed container of some kind, simply pour the milk through the strainer. Set the pulverized nuts aside. You can strain the milk twice if you want to be sure you’ve gotten out all of the little particles of nuts, but I only strain once. There are fancy bags and other devices for straining nut milks, but we don’t have these around our house and any fine-gauge mesh strainer seems to do the job just fine.
And that’s it. You now have homemade almond milk! It could hardly be easier to make.

Notes:

source: Vegan Reader

Cream of Anything Soup Mix

2010-08-15T20:52:00.001-06:00

Ingredients:

4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules *
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil – crushed dried
1 tsp. pepper

Directions:

Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.

To Use The Mix:
Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.

Notes:

* For a vegetarian version of this soup, use vegetable broth bullion instead.

source: Hillbilly Housewife