Two recipes I wanted to share--milk and margarine

[Guest guest]

I hope these recipes can be of use to someone. They've worked great for us!

Marilyn

 

Millet Butter (from the Newstart Lifestyle Cookbook put out by the Weimar

Institute)

 

3/4 c.water

1-1/2 T. Kosher gelatin or agar agar

1/2 c. packed, hot, cooked millet--I used about 4T. millet, and cooked it in

water (about 1 cup, maybe--you can add more if needed, as it's simmering)

for quite a while, until well cooked. Made a cup of millet. I used half for

this recipe, and saved half for the recipe below (I made only 1 qt.of the

milk--half a recipe)

2 T. clean raw cashews

1 T. cooked carrot--optional, for color

1/2 t. salt--optional

may use 1/2 t.or so of ghee for buttery flavor, if desired

 

Heat gelatin in water, stirring constantly, until water is clear. Process

all ingredients in blender until very smooth. Let stand for a few minutes, to

let air escape. Cover and chill. Keeps about 1 week. May be frozen, and

microwaved to thaw. Makes about 1-1/4 c.

 

 

Favorite Milk (from What's Cooking in the Benton Sisters' Kitchen? Vol. 1)

 

1 c. millet, well cooked

1 c. raw cashews

2 T. honey (I use agave nectar)

1/2 t.salt

1 t.vanilla (non-alcohol, not imitation)

6-1/2 c. water

 

I cut this recipe in half to fit in my 32 oz. blender. Will fit a 64

oz.Vita-Mix. Makes 2 qts. as written.

 

Blend cashews with some of the water until smooth. Add millet, and more

water, and blend really well. While blending, add all other ingredients. Do not

rush the blending--the smoother the better. You may strain out the sediment,

if desired. Chill. Delicious!

 

 

 

 

 

 

**************Start the year off right. Easy ways to stay in shape.

http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

 

 

 

[Guest guest]

Where do you get your non-alcoholic vanilla? I'm allergic to alcohol. I still

cook with vanilla, because I can't find non-alcoholic varieties. I'm sure the

alcohol is all cooked out, but I'd still rather not add it to begin with.

 

Thanks!

Nichole

Dallas-ish, TX

 

sahmomof8 wrote:

 

 

 

I hope these recipes can be of use to someone. They've worked great for us!

Marilyn

 

Millet Butter (from the Newstart Lifestyle Cookbook put out by the Weimar

Institute)

 

3/4 c.water

1-1/2 T. Kosher gelatin or agar agar

1/2 c. packed, hot, cooked millet--I used about 4T. millet, and cooked it in

water (about 1 cup, maybe--you can add more if needed, as it's simmering)

for quite a while, until well cooked. Made a cup of millet. I used half for

this recipe, and saved half for the recipe below (I made only 1 qt.of the

milk--half a recipe)

2 T. clean raw cashews

1 T. cooked carrot--optional, for color

1/2 t. salt--optional

may use 1/2 t.or so of ghee for buttery flavor, if desired

 

Heat gelatin in water, stirring constantly, until water is clear. Process

all ingredients in blender until very smooth. Let stand for a few minutes, to

let air escape. Cover and chill. Keeps about 1 week. May be frozen, and

microwaved to thaw. Makes about 1-1/4 c.

 

 

Favorite Milk (from What's Cooking in the Benton Sisters' Kitchen? Vol. 1)

 

1 c. millet, well cooked

1 c. raw cashews

2 T. honey (I use agave nectar)

1/2 t.salt

1 t.vanilla (non-alcohol, not imitation)

6-1/2 c. water

 

I cut this recipe in half to fit in my 32 oz. blender. Will fit a 64

oz.Vita-Mix. Makes 2 qts. as written.

 

Blend cashews with some of the water until smooth. Add millet, and more

water, and blend really well. While blending, add all other ingredients. Do not

rush the blending--the smoother the better. You may strain out the sediment,

if desired. Chill. Delicious!

 

**************Start the year off right. Easy ways to stay in shape.

http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

 

 

[Guest guest]

Recent research shows that the concept of alcohol cooking out is incorrect

and that there is enough left behind to cause problems for those who are

addicted to it, so I wouldn't presume that. There are several companies who

make alcohol free vanilla and other extracts now though. Frontier is one

brand but there are others. Most Whole Foods and Trader Joes carry these.

There is actually a big demand for them from muslims, since not using

alcohol is one of their religious tenets.

 

Why not use real vanilla beans instead of an extract?

 

BL

 

On Jan 6, 2008 7:23 AM, Nichole <ms_fausey wrote:

 

> Where do you get your non-alcoholic vanilla? I'm allergic to alcohol. I

> still cook with vanilla, because I can't find non-alcoholic varieties. I'm

> sure the alcohol is all cooked out, but I'd still rather not add it to begin

> with.

>

 

 

 

[Guest guest]

I use dry powdered vanilla that is available at the health food store. I

purchase it in bulk (measuring how how much I want myself rather than buying

an amount pre-packaged). I believe alcohol free, liquid vanilla is also

available online. Try a Google search and see what you can find.

 

LaDonna

 

 

 

On Jan 6, 2008 7:23 AM, Nichole <ms_fausey wrote:

 

> Where do you get your non-alcoholic vanilla? I'm allergic to alcohol. I

> still cook with vanilla, because I can't find non-alcoholic varieties. I'm

> sure the alcohol is all cooked out, but I'd still rather not add it to begin

> with.

>

> Thanks!

> Nichole

> Dallas-ish, TX

>

>

> sahmomof8 <sahmomof8%40aol.com> wrote:

>

>

> I hope these recipes can be of use to someone. They've worked great for

> us!

> Marilyn

>

> Millet Butter (from the Newstart Lifestyle Cookbook put out by the Weimar

> Institute)

>

> 3/4 c.water

> 1-1/2 T. Kosher gelatin or agar agar

> 1/2 c. packed, hot, cooked millet--I used about 4T. millet, and cooked it

> in

> water (about 1 cup, maybe--you can add more if needed, as it's simmering)

> for quite a while, until well cooked. Made a cup of millet. I used half

> for

> this recipe, and saved half for the recipe below (I made only 1 qt.of the

> milk--half a recipe)

> 2 T. clean raw cashews

> 1 T. cooked carrot--optional, for color

> 1/2 t. salt--optional

> may use 1/2 t.or so of ghee for buttery flavor, if desired

>

> Heat gelatin in water, stirring constantly, until water is clear. Process

> all ingredients in blender until very smooth. Let stand for a few minutes,

> to

> let air escape. Cover and chill. Keeps about 1 week. May be frozen, and

> microwaved to thaw. Makes about 1-1/4 c.

>

> Favorite Milk (from What's Cooking in the Benton Sisters' Kitchen? Vol. 1)

>

> 1 c. millet, well cooked

> 1 c. raw cashews

> 2 T. honey (I use agave nectar)

> 1/2 t.salt

> 1 t.vanilla (non-alcohol, not imitation)

> 6-1/2 c. water

>

> I cut this recipe in half to fit in my 32 oz. blender. Will fit a 64

> oz.Vita-Mix. Makes 2 qts. as written.

>

> Blend cashews with some of the water until smooth. Add millet, and more

> water, and blend really well. While blending, add all other ingredients.

> Do not

> rush the blending--the smoother the better. You may strain out the

> sediment,

> if desired. Chill. Delicious!

>

> **************Start the year off right. Easy ways to stay in shape.

> http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

>

>

[Guest guest]

Interesting. Thank you. I'm not addicted, just allergic. ) I've looked at

Whole Food several times and if the one I frequent carries it, they're always

out. Do you happen to know the conversion rate for grated vanilla bean to equal

the extract? Whole beans are mega expensive and my daughter and I get into

phases where we're using a lot of vanilla. We haven't used any in a while,

though.

 

Thanks so much!

Nichole

Dallas-ish, TX

 

Brenda-Lee Olson <shalomaleichemacademy wrote:

Recent research shows that the concept of alcohol cooking out is

incorrect

and that there is enough left behind to cause problems for those who are

addicted to it, so I wouldn't presume that. There are several companies who

make alcohol free vanilla and other extracts now though. Frontier is one

brand but there are others. Most Whole Foods and Trader Joes carry these.

There is actually a big demand for them from muslims, since not using

alcohol is one of their religious tenets.

 

Why not use real vanilla beans instead of an extract?

 

BL

 

On Jan 6, 2008 7:23 AM, Nichole <ms_fausey wrote:

 

> Where do you get your non-alcoholic vanilla? I'm allergic to alcohol. I

> still cook with vanilla, because I can't find non-alcoholic varieties. I'm

> sure the alcohol is all cooked out, but I'd still rather not add it to begin

> with.

>

 

 

[Guest guest]

Wow, powdered vanilla. That's cool. I've never heard of it. I'll ask at Whole

Foods next time I'm there. Thank you!

 

)

Nichole

Dallas-ish, TX

 

Gracious Hospitality <gracioushospitality wrote:

I use dry powdered vanilla that is available at the health food store.

I

purchase it in bulk (measuring how how much I want myself rather than buying

an amount pre-packaged). I believe alcohol free, liquid vanilla is also

available online. Try a Google search and see what you can find.

 

LaDonna

 

On Jan 6, 2008 7:23 AM, Nichole <ms_fausey wrote:

 

> Where do you get your non-alcoholic vanilla? I'm allergic to alcohol. I

> still cook with vanilla, because I can't find non-alcoholic varieties. I'm

> sure the alcohol is all cooked out, but I'd still rather not add it to begin

> with.

>

> Thanks!

> Nichole

> Dallas-ish, TX

>

>

> sahmomof8 <sahmomof8%40aol.com> wrote:

>

>

> I hope these recipes can be of use to someone. They've worked great for

> us!

> Marilyn

>

> Millet Butter (from the Newstart Lifestyle Cookbook put out by the Weimar

> Institute)

>

> 3/4 c.water

> 1-1/2 T. Kosher gelatin or agar agar

> 1/2 c. packed, hot, cooked millet--I used about 4T. millet, and cooked it

> in

> water (about 1 cup, maybe--you can add more if needed, as it's simmering)

> for quite a while, until well cooked. Made a cup of millet. I used half

> for

> this recipe, and saved half for the recipe below (I made only 1 qt.of the

> milk--half a recipe)

> 2 T. clean raw cashews

> 1 T. cooked carrot--optional, for color

> 1/2 t. salt--optional

> may use 1/2 t.or so of ghee for buttery flavor, if desired

>

> Heat gelatin in water, stirring constantly, until water is clear. Process

> all ingredients in blender until very smooth. Let stand for a few minutes,

> to

> let air escape. Cover and chill. Keeps about 1 week. May be frozen, and

> microwaved to thaw. Makes about 1-1/4 c.

>

> Favorite Milk (from What's Cooking in the Benton Sisters' Kitchen? Vol. 1)

>

> 1 c. millet, well cooked

> 1 c. raw cashews

> 2 T. honey (I use agave nectar)

> 1/2 t.salt

> 1 t.vanilla (non-alcohol, not imitation)

> 6-1/2 c. water

>

> I cut this recipe in half to fit in my 32 oz. blender. Will fit a 64

> oz.Vita-Mix. Makes 2 qts. as written.

>

> Blend cashews with some of the water until smooth. Add millet, and more

> water, and blend really well. While blending, add all other ingredients.

> Do not

> rush the blending--the smoother the better. You may strain out the

> sediment,

> if desired. Chill. Delicious!

>

> **************Start the year off right. Easy ways to stay in shape.

> http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

>

>

[Guest guest]

, Nichole <ms_fausey

wrote:

>

> Interesting. Thank you. I'm not addicted, just allergic. )

 

 

That is interesting, I'm allergic too, though a bit of a vanilla snob,

and hesitant to use powdered.

 

I would love to use the actual vanilla bean, but since one bean is

$3-$5, I can't really afford it.

 

I think for me, if there is any left in cooking, it's a small enough

amount (since I'm not using cupfuls) that it's okay for me, but

occasionally I want to use it in something I'm not cooking, so it'd be

helpful to find some that's alcohol free.

[Guest guest]

I use the actual vanilla beans. I got them off of ebay, and I love

them. The price is getting pretty good when you order a large amount

at a time. We use them all the time, but I think they are lasting

pretty good. You might want to check them out. At our grocery store

they are $5 a bean! That's robbery in my opinion! I can't remember

how much it was on ebay right now, but around a little over $1 a bean

comes to mind.

 

Barbara

On Jan 17, 2008, at 12:46 PM, akua456 wrote:

 

> , Nichole <ms_fausey

> wrote:

> >

> > Interesting. Thank you. I'm not addicted, just allergic. )

>

> That is interesting, I'm allergic too, though a bit of a vanilla snob,

> and hesitant to use powdered.

>

> I would love to use the actual vanilla bean, but since one bean is

> $3-$5, I can't really afford it.

>

> I think for me, if there is any left in cooking, it's a small enough

> amount (since I'm not using cupfuls) that it's okay for me, but

> occasionally I want to use it in something I'm not cooking, so it'd be

> helpful to find some that's alcohol free.

>

>

>

 

 

 

 

[Guest guest]

I saw the vanilla powder for the first time this past week--at the spice

shop at Pike Place Market in Seattle. I am fine for using extract and

beans, though, so I didn't buy any.

 

On Jan 17, 2008 3:46 PM, akua456 <akua123 wrote:

 

> --- In

<%40>,

> Nichole <ms_fausey

>

> wrote:

> >

> > Interesting. Thank you. I'm not addicted, just allergic. )

>

> That is interesting, I'm allergic too, though a bit of a vanilla snob,

> and hesitant to use powdered.

>

> I would love to use the actual vanilla bean, but since one bean is

> $3-$5, I can't really afford it.

>

> I think for me, if there is any left in cooking, it's a small enough

> amount (since I'm not using cupfuls) that it's okay for me, but

> occasionally I want to use it in something I'm not cooking, so it'd be

> helpful to find some that's alcohol free.

>

>

>

 

 

 

--

" Every day is a new year. Every day is the fulcrum of your life story. "

--PQ