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These recipes have been gathered from several sources
on the internet. You are welcome to copy and print this page for your own use. We thank all those who have compiled recipes and have
links to their sites & when possible to their home pages. AAOOB Storable
foods has not tested many of these recipes, but provides them only as public
interest. You may save this file or print it at will. See, Link Page for
more information. We believe all these recipes to be freely offered. Special
thanks to 'TrailWalker' for sharing many of these recipes with us. Please
follow instructions for leaching acorns
prior
to their use in foods. Tannic acid must be removed prior to use.
ACORN BREAD, HONEY
4 cups flour
2 eggs, beaten
2 tsp baking powder
2 tsp ginger
1 cup honey
2 cups milk
2 tsp salt
1 cup chopped acorns
margarine
2 tsp baking soda
1 tsp cinnamon:
Grease two loaf pans with margarine. Mix together
all dry ingredients, thoroughly.
Beat eggs, gradually adding milk. Add egg mixture
alternately with honey to dry ingredients. Beat well. Stir in acorns and
pour evenly into loaf pans. Bake in cardboard oven at 350 for 45 minutes or until
golden. If bread is done, it will come out of pan easily when pan is turned over and
tapped gently. If not, bake for another 10-15 minutes. Remove bread from pan immediately
when done and cool. This spicy bread always tastes better the second day when
its flavors have had a chance to mellow and blend.
ACORN BREAD 2
This holiday black bread must become a tradition in
any house where it has once been tried! Mix a cup of the ground acorn
meal with 3 teaspoons. of baking powder, a tsp of salt, 3 tablespoons of
sugar or honey, and a cup of white flour. Separately, to a beaten egg add
a cup of milk and 3 tablespoons of oil. Stir this gently into the dry mix,
then pour into a well-greased pan. Bake your dough at 400°F for 30
minutes. Top with butter when it comes out of the oven. Serve anytime,
but there exists no flavor quite like fresh hot, homemade bread!
NOTE: Pour the dough about 2/3 deep in muffin tins
for some tasty muffins. Bake them for 20 minutes and serve them with elderberry
or dewberry jelly (if you still have any!).
ACORN PANCAKES
Mix half a cup of white flour with a cup of
acorn meal, 2½ teaspoons of baking powder, and ¾ teaspoon
of salt. Separately mix a beaten egg with 1¼ cups of milk and 3
tablespoon of oil. Pour just enough liquid into the flour mix to make a
good batter. Spoon the batter into a greased frying pan. Fry till golden,
flipping once. Top your pancakes with your favorite syrup and serve hot!
SUGARED (HONEYED) ACORNS
Use either sugar or honey for a sweet acorn
treat. Dip the acorn meats (which have been leached and dried as described
above) into boiling syrup or a 2:1 sugar to water solution. Thoroughly
dry them on a greased pan. These will keep pretty well in a tin or glass
jar and make nice holiday treats or gifts.
APPLES, DRY
To rehydrate dry:
APPLES, CARROTS, ONIONS, & POTATOES Use equal
volume food and water. Wait 20 minutes.
DRIED APPLE CAKES
1/2 lb dried apples, chopped
4 cups water
1 cup sugar
1 recipe dry baking mix
1 1/2 cup sourdough starter (see listing)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cups margarine
Cook dried apples in 4 cups water until tender.
Drain an save juice. Measure 2 cup juice, adding water if needed. mix 1/4 cups
sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out
onto a floured surface, knead lightly, pat or roll
to a 12x18in rectangle. Sprinkle with apples. Roll, starting at short end;
cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg,
margarine and the 2 cups apple liquid into a Dutch oven.
Bring to boil. Gently lower apple cake slices into hot syrup. Bake for 35-40 minutes.
APPLE CATSUP
4 c Unsweetened apple sauce
1 tsp Ginger
1 tsp Cinnamon
1 tsp Cloves
1 tsp Mustard
1 tsp Onion flavoring
2 tsp Salt
2 cup Vinegar
1 tsp Pepper
Combine all ingredients. Simmer slowly until thick.
APPLE CRISP
3/4 Cup Flour
3/4 Cup Brown Sugar
1/2 Tsp Cinnamon
1/2 Cup Margarine
3/4 Cup Dehydrated Apples
Water -- as needed at least 3/4 cup to rehydrate,
then add 1/2 to 1 cup more.
1. Simmer apples in water according to package
directions. (or soak dehydrated apples in equal amount of water for 30-40
minutes, then simmer in water.)
2. When well heated, but not completely cooked,
add the sugar/flour mixture and spread in a frying pan. Continue cooking until
mixture is bubbly and thickened.
3. As an alternative this may be baked in a
reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar
mixture over them. Bake in front of a good high fire, turning the fan once or twice
to assure even baking.
Makes about 6 cups.
APPLE CRISP #2
1 cup flour
3 cup dry oatmeal
1 1/2 cup brown sugar
1 2/ tsp salt
3 tsp cinnamon
1 cup margarine, melted
1 gallon can apples
Mix thoroughly in medium pot flour, oatmeal,
brown sugar, salt, and cinnamon. Add melted margarine and mix well. Mixture should
be crumbly. Place large pot lid upside down in Dutch oven and line with foil. Grease
well with margarine. Add apples. Top with oatmeal mixture. Cover and place coals
on bottom and top of oven in 1 to 3 ratio. Bake 1 hour. Serve warm. Peaches, pineapple,
or cherries can be substituted for apples.
APPLE FRITTERS
1 Egg
1/4 teaspoon Salt
1 teaspoon Baking Powder
1/2 cup Milk
3/4 cup Flour
1 cup Powdered Sugar
6 Apples
1. Combine the egg, salt, baking powder, milk
and flour to make a batter.
2. Put at least 1" of vegetable oil in a deep
pan and heat until hot.
3. Dip slices of apple into the batter and
deep fry in the oil.
4. Roll in powdered sugar.
APPLE FRITTERS #2
3 C. flour
1/3 C. dried egg powder
1 1/2 C. milk
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. sugar
2 T. oil
1/4 C. water
1 C. dried apple slices (reconstituted)
Sift together dry ingredients. Combine milk,
oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple
slices and add to the batter. Mix.
Heat 2" of oil in a skillet and drop batter
by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.
APPLE JELLY, DRIED
5 c Dried apples
8 c Water
Sugar
Lemon juice
Wash apples. Add water, cover, and boil 30 minutes.
Drain through jelly bag. (There should be about 3 1/2 cups juice.) Add 1 tablespoon
lemon juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets
from spoon.
APRICOT NUT BREAD,
STEAMED
1 1/2 cups dried apricots
2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup sugar
1 1/2 cups milk
2 eggs, slightly beaten
2 tbs grated orange peel
2 tbs olive oil
1 cup whole wheat flour
2 cups chopped walnuts
Place the apricots on a chopping block and chop
finely. Mix flour, baking powder, baking soda, salt, and sugar together in large
pot. combine milk, eggs, orange peel, and oil in a medium pot. Add to flour mixture
and add whole wheat flour. Mix well. Add apricots and walnuts. Mix well. Divide
mixture evenly into two well greased and floured 1 lb coffee cans, cover tightly with
foil. Place into large clean pot, add 3 cups water, cover with lid and steam for 2-3 hours.
ENERGY BAR
Here's one that I'd like to share if you want
it. It is a good replacement for those terribly expensive Energy Bars sold in health
stores. It keeps well but I can't keep them long enough in my pick up to really test
the life because I eat them within two
weeks.
Raisins........................1 Cup
Dried Blueberries........1 Cup
Dates.........................2 Cups
Dried Apples..............2 Cups
Prunes.......................2 Cups
Dried Apricots............2 Cups
Sunflower Seeds.......1/2 Cup
Rolled Oats................8 Cups
Pancake Mix..............12 Oz.
Almond Paste or
Peanut Butter............1 Can, 8 Oz.
Honey.......................16 Oz.
1. Dice all of the fruit to the same size as
the raisins.
2. Add fruit and almond paste or peanut butter
to a large mixing bowl and knead.
3. Add sunflower seeds, rolled oats, and pancake
mix and knead.
4. Add the honey and knead till all is mixed
well.
5. Press the mix into a baking tin (cookie
sheets work well) 3/8" to 1/2" thick and as even as possible.
6. Bake in a conventional oven at 375 degrees
for about 20 min. or until the top is a light brown.
7. Remove from oven and allow to cool, then
turn out on a large cutting board and cut into individual servings.
NOTE: These energy bars will keep in the freezer
for a very long time, allowing you to make up a batch some time before you plan
a trip or have need for them. For convenience they may be individually wrapped
in foil or plastic wrap.
POWER BARS
1/2 C Honey Or Molasses
1/2 C Peanut Butter
1 C Dry Milk, Non-Instant
Chocolate Chips
Raisins Or Dried Fruit Bits
Coconut
Cashew Butter -- *
Almond Butter -- *
1. Kneed all ingredients together with your
hands, adding enough milk powder to form a stiff but not crumbly dough. Optional
ingredients can be kneaded in as well.
2. Shape into logs about 2-3 inches long and
1 inch in diameter.
3. Roll in powdered milk, confectioner's sugar
or coconut.
* May be used in place of peanut butter.
BEANS, SPROUT
Any beans are sproutable, here’s how:
Soak the beans for 12-24 hours. Pour off the water, and cover
beans with a wet towel. Wait another 12-24 hours, rinse, and cook
on LOW heat. They will cook much faster this way, use less
fuel, and have more nutritional value. You can also eat the sprouts fresh,
or plant them!
A near perfect health food, beans are high in
carbohydrates, fiber, iron, and folic acid, yet contain little or
no fat and no cholesterol.*
They have been shown to lower cholesterol, fight
certain types of cancer, & normalize blood sugar.
BLUEBERRY MUFFINS
2 cups four
2/3 cups sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 eggs, beaten
1/2 cups milk
1/2 cups margarine, melted
3/4 cups blueberries
1/4 sliced almonds
1 tbs sugar
Combine dry ingredients. Save 1 tbs of mixture.
Combine eggs, milk, and margarine and add to rest of dry ingredients. Stir until
well moistened. Toss blueberries with reserved flour mixture and stir into batter.
Spoon into greased muffin pans. Sprinkle with almonds and 41 tbs sugar. Bake in cardboard
oven at 400 for 15 minutes.
BROWNIE PUDDING
Mix:
2 cups flour
4 teaspoons baking powder
1 teaspoons salt
1 1/2 cups sugar
4 Tablespoons cocoa (the kind without sugar
or powdered milk)
Add and mix well:
Mix 1 cup milk
2 teaspoons vanilla
4 Tablespoons oil
Optional: 1 cup chopped nuts.
Spread into a well greased 9X13 inch pan.
Sauce:
1 1/2 cup brown sugar
8 Tablespoons cocoa
3 1/5 cups hot water
Mix well and carefully pour over batter.
Bake at 350 degrees F for 50 minutes.
BROWNIES
Mix :
1/2 cup melted margarine
2 heaped tablespoons of cocoa powder
1 cup sugar
1 teaspoon vanilla
Add and stir: 2 eggs (or equivalent powdered
eggs)
3/4 cup flour
3/4 tablespoon baking powder.
Bake at 350 degrees F for 35 minutes. Sprinkle
top with powdered sugar if desired.
TRAIL BREAKFAST, DESSERT
CAKE
2 Cups Master Mix
1/2 C Granulated Sugar
3 Tbsp Margarine
1 1/4 C Breakfast Gorp -- include brown sugar
3/4 C Water
1. Melt margarine and add about half to the
Master Mix and blend well.
2. Stir water into Master Mix, adding a little
at a time to allow the dehydrated ingredients to absorb enough water to rehydrate.
3. When batter is well blended, spread it in
a greased baking pan and sprinkle the Breakfast Gorp over the top. Drizzle the last
of the melted margarine over the Gorp and bake, about 30 minutes.
DROP CAKES
1 egg, beaten
1 tbs sugar
1 pint milk
1/8 tsp salt
2 tsp baking powder
Enough flour to make a stiff dough
Mix ingredients well and drop by teaspoons into
hot oil. Roll in powdered sugar after browning.
CAKE, Molasses
1 cup sugar
3 eggs, beaten
1 tsp baking soda
1/2 tsp ginger
2 cups flour
1 cup light molasses
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1 cup margarine, softened
Cream together margarine and sugar. Add eggs
and blend well. Add molasses.
Combine cloves, cinnamon, ginger, salt, and
flour. Mix well. Add 1 cup boiling water to mixture. Then add baking soda and stir.
Combine flour mixture slowly to margarine mixture. Batter will be thin. Don't
add more flour. Pour batter into greased floured cake pan and bake
in cardboard oven at 350 for 45 minutes. When still warm, turn upside
down onto plate and serve.
CAESAR SALAD
DRESSING MIX
1 1/2 Teaspoons Grated Lemon Peel
1/8 Teaspoon Dried Garlic Granules
1/2 Teaspoon Pepper
1 Teaspoon Oregano
2 Tablespoons Grated Parmesan Cheese
1. Combine all ingredients in a small bowl;
stir until well blended.
2. Put mixture in a foil packet or 1-pint glass
jar and label. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4
cup serving (3 Tablespoons)
CAESAR SALAD DRESSING:
Combine 1 pkg of mix, 1/2 cup vegetable oil,
and 1/4 cup lemon juice in a glass jar.
Shake until well blended. Chill before serving.
Makes about 3/4 cup of Salad Dressing. (Author's note: You can substitute
vinegar for lemon juice.)
CANNING CHEESE
While hard cheeses can be coated with paraffin,
soft cheeses can be stored in jars. These instructions
yield a product that is similar to "Cheese
Whiz". Why can cheese? Especially
when you can buy products like cheese whiz already in the jar. Time
may tell if we need to can our own cheese or not,
until then, my motto is "Learn whatever you have opportunity to learn..."
Ingredients:
1 (3 0z.) can evaporated milk
1 T. vinegar
1/2
tsp. salt 1 lb. Velveeta cheese or any processed cheese
1/2 tsp. dry mustard
Melt milk and cheese in double boiler.
Add rest of ingredients and mix well.
Fill pint jars about 3/4 full and seal.
Place in Boiling Water bath for 10 minutes.
CHEESE, PRESERVATION
Hard cheeses can be stored by dipping them in
melted paraffin.
Remove any wrapping from the cheese.
Melt the paraffin in an old pan. Dip the cheese
in the melted stuff or get a paint brush and paint the paraffin on
the cheese.
Allow the paraffin to dry completely, and dip
again.
After about 4 coats of paraffin, you may add
a layer of cheese cloth for extra protection.
Continue dipping and drying until the paraffin
has formed a smooth, thick, bubble free surface.
Store cheeses that have been coated in paraffin
in the coolest spot you can find, as in a cellar or unheated room.
Cheeses that have been stored this way will
last a very long time, almost indefinitely. If the paraffin ever
gets a crack or blister, re-coat it with melted paraffin.
CINNAMON CRISPS
3/4 cups sugar
1/3 cups shortening
1/3 cups margarine
1 tsp cinnamon
1/4 cups milk
2 tsp baking powder
1/2 cups flour
Cream together sugar, shortening, and margarine.
Add rest of ingredients and mix well. Add a little more milk, enough to make
a dough that can be rolled. Roll out very thin and cut. Bake in cardboard oven at 400
for 15 minutes.
CINNAMON ROLLS
2 cup lukewarm water
1 package dry yeast
2 tbs sugar
1 tsp salt
4-5 cups flour
tub soft margarine
1 cup sugar
2 tbs cinnamon
8oz pecan pieces
Mix lukewarm water, yeast, 2 tbs sugar, and
salt in medium pot. After yeast mixture is bubbly, add 2 cups flour and mix well. Add
rest of flour slowly to make dough.
Place on floured surface and knead until smooth.
Oil surface well. Place in large pot, cover, and let rise (1 hour). Knead second
time and roll into a thin sheet on a floured surface. Spread soft margarine, sprinkle on
sugar, cinnamon, and pecan pieces. Roll into a log and pinch ends shut. Spiral log
onto greased large pot lid and press down until log covers bottom of lid. Spread more
margarine on top. Bake in pre-heated Dutch oven 30-45 minutes. Slice while warm
but not hot.
DOUGHNUTS, HONEY
1 envelope dry yeast
1/2 cups warm water
3 cups flour
1 egg, beaten
1/2 tsp salt
1 tbs oil
1 tsp sugar
cooking oil
cinnamon
honey
Dissolve yeast in warm water, mix with other
dry ingredients. Knead or several minutes and set aside in warm place until dough
doubles, about 2 hours. Roll flat, cut into 1 1/2in squares and allow to rise 1 hour.
Heat 4in of oil in Dutch oven. Drop squares into oil and cook to golden brown.
Drain and dredge in sugar & cinnamon mixture. Heat honey and drizzle over doughnuts
and serve.
DUCK SOUP
1 large or 2 small ducks, cut into small pieces
8 cups water
2 stalks celery with leaves, chopped (optional)
1/2 cup carrot, (shredded)
1/2 cup onion, diced
1 teaspoon salt
6 chicken bouillon cubes
thin noodles, rice or barley
Place all ingredients, except noodles, rice
or barley, in a large kettle. Simmer gently 2–3 hours. If too thick, add 1 cup water. Add
2–3 ounces thin noodles. Rice or barley is also excellent for thickening the soup.
Cook very slowly 1/2 hour longer. Like most soups, this one is improved
by reheating.
EGGS, Dry Mix
For scrambled eggs, mix 1/2 cup egg mix with 1/2 cup
water until creamy. Then add 3/4 cup more water and let stand
15 minutes. Cook as usual. Makes 2-4 servings. If desired,
add 1/4 c. powdered milk and 1/4 tsp. salt to dry eggs before adding
water. For crepes, increase water to 1 cup and add 1 cup flour
sifted with 1 tsp. baking powder. Cook in medium hot buttered
pan until golden.
GRAHAM CRACKERS
1/2 C. evaporated milk
2 T. lemon juice or vinegar
1/2 C. honey
2 tsp. vanilla
1 tsp. salt
6 C. whole wheat flour (approx.)
1/2 C. water
1 C. packed brown sugar
1 C. vegetable oil
2 eggs, beaten lightly
1 tsp. soda
Mix together milk, water and lemon juice. In
separate bowl beat well, sugar, honey, oil, vanilla and eggs. Combine mixtures with
dry ingredients. Divide in 4 equal parts.
Place each on a greased and floured cookie
sheet and roll to about 1/8" thick. Prick with fork. Bake at 375 degrees for about 15
minutes or until light brown. Remove from oven and cut in squares immediately.
MASTER MIX
4 C Whole-Wheat Flour -- *
1 1/2 Tsp Salt
2 Tbsp Baking Powder
1 C Powdered Skim Milk
1 C Powdered Whole Egg
1 C Margarine
Thoroughly combine dry ingredients in a bowl.
Cut in margarine as for pastry. Use mix within a week, or refrigerate
for longer storage. Make about 8 1/2 cups.
* May substitute 4 cups sifted enriched, unbleached
flour and 1/2 cup soy flour.
MAYONNAISE
1 teaspoon salt
1 tablespoon dried mustard
2 eggs
2 tablespoons honey
2 tablespoons vinegar
1 cup oil 2 tablespoons lemon juice
1 cup oil
Put everything into a bowl except the oil and
blend it well. Then Very Slowly add the cup of oil. There is a saturation point where
if too much oil is added it will break down and the oil will separate back
out. If this happens start over again with an egg or two and add this separated mess back into the blender
very slowly. The egg acts as an emulsifier to emulsify the oil. If you don't
put in more than this one cup of oil this recipe should work just fine for you.
OATMEAL MILK
1 banana
1 cup of cooked oatmeal
2 cups of water
Blend ingredients. You can add a tsp. of vanilla
if desired. Blend until smooth. Put in a pitcher, and refrigerate. It will keep approx.
the same time as milk.
OAT MILK
4 cups (cold)
water
1 ripe banana
2 cups cooked
oatmeal
1 tsp. vanilla
Pinch of salt
(optional)
1 tsp vanilla
(optional)
Sweetener to
taste (if desired)
Place all ingredients in blender and process
until smooth about 2-3 minutes.
Refrigerate. Shake before using.
ROLLED OATS
Use 2 cups water per cup of oats with 1/4 teaspoon
salt. Bring water and salt to boil. Add oats and stir frequently
for two minutes.
PEANUT BUTTER
Peanuts may be ground in their raw state or
roasted first for a tasty flavor. Put them unshelled, in a 300* F oven for thirty minutes.
For a fully roasted taste, leave them in the oven for sixty minutes. Allow
them to cool, then remove the shells and skins. You may want to leave the skins on for their nutritional
value.
Next, combine 1 cup peanuts and 1 Tablespoon
peanut oil. For a creamier spread, add more oil. Put the peanuts and oil in a
blender or food processor and blend, stopping periodically to scrape the sides of
the blender. Add a bit of salt to taste.
Store your peanut butter in clean glass jars
in the refrigerator. After some time, your peanut butter may begin to separate from the
oil. Just stir it up and use it. You can make other simple and nutritious nut butters
using the same methods, almonds and cashews for example. These particular nuts
require no additional oil, they have sufficient oils of their own.
PANCAKE SYRUP
1 C Brown Sugar
1/4 C Water
1/4 Teaspoon Cinnamon -- optional
2 Tbsp Butter or Margarine or Butter
Powder/Margarine Powder
1. Combine ingredients and simmer for 15 to
20 minutes.
2. Cool to thicken.
PANCAKE SYRUP #2
1 C Brown Sugar
1/4 C Water
2 Tbsp Margarine or may use Butter or Margarine
Powder
Heat until bubbly and slightly thickened.
PUDDING, NATIVE
AMERICAN
1/4 cups sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
4 cups milk
1/2 cup yellow cornmeal
1/2 cup raisins
1/2 cup pancake syrup
2 tbs margarine, softened
2 eggs, beaten
Pre-heat Dutch oven. Mix together sugar, cinnamon,
ginger, salt, and nutmeg. Blend well and set aside. Heat milk in medium pot.
Stir in cornmeal. Cook over low heat, stirring constantly, until very thick (20min).
Remove form heat. Stir in sugar mixture and remaining ingredients. Pour into large
greased pot and bake in Dutch oven 1 hour or until knife inserted in center comes
out clean. Serve warm.
RICE MILK
4 cups hot/warm water
1 cup cooked rice (I've used white or brown)
1 tsp vanilla
Place all ingredients in a blender until smooth.
Let the milk set for about 30 minutes, then without shaking pour the milk into another
container ( i use an old honey jar) leaving most of the sediment in the first container.
This makes about 4 - 4 1/2 cups.
Notes: When I have used cold water and the rice
was taken out of the refrigerator, it just doesn't come out that well. I don't know
why but its best to use warm water and warm rice (you can nuke it if its leftovers
but freshly made is best) I have even let it set longer than 30 minutes (overnight) without
it making a difference.
RICE MILK #2
2 C rice
4 C water
rinse rice to clean - pour 4 C boiling water
over rice & let soak for 1-2 hours - blend 1 C soaked rice with
2 1/2 C water (can be cold water) - blend rice to a slurry (not a smooth liquid) - pour into a pot & repeat
with rest of rice - bring to a boil & then reduce heat & simmer for 20 minutes - line
colander with nylon tricot or a few layers of cheesecloth - put bowl under colander -
pour rice mix in colander - another 1 C of water (or less or more) can be poured over
the rice to get out more milk - press with the back of a spoon - twist nylon & squeeze
out as much milk as possible this milk is very plain and can be flavored with oil, vanilla,
salt, etc.
RICE MILK, COMPLICATED
rinse 2 cups of
rice (to clean it)
pour 4 cups of
boiling water over rice and let it
soak for 1-2
hours
blend 1 cup of
soaked rice with 2 1/2 cups of
water (can be
cold water)
Blend rice to a slurry, not a completely smooth
liquid. Pour into a pot & repeat with the rest of the rice. Bring to
a boil & then reduce to low heat simmer for 20 minutes. Line colander
with nylon tricot or a few layers of cheesecloth. Pour rice mixture into
colander with a bowl under colander. Another 1 cup of water (or less
or more) can be poured over the rice. Press with the back of a large
spoon twist nylon & squeeze out as much liquid as possible.
FANCY RICE MILK
Rice milk is a good substitute for milk in coffee
drinks.
2/3 c. hot rice
3 c. hot water
1/3 c. cashews
1 tsp. vanilla
1/2 tsp. salt
2 tbsp. honey
Blend all ingredients, chill and serve. Servings:
4.
HORCHATA
This is a Mexican rice water or rice milk. It
is a dessert.
1 cup rice, washed
2 quarts water
1 cinnamon stick
Sugar to taste
Mix together all ingredients; let stand 3 hours.
Simmer for 1/2 hour. Puree in a blender and strain through a cloth. Taste for
sweetness and add sugar if necessary. Chill and serve over ice.
RICE MILK, PLAIN
A good way to make rice milk is to use fresh
rice that is still hot.
1 cup rice, brown
is okay, short grain is best.
4 cups hot water-
cold water and cold rice won't work.
1 tsp vanilla
Put all in blender, puree for about 5 minutes
(until smooth) let sit for 30 minutes or longer, then without shaking pour into container
being careful not to let the sediments at the bottom pour into the new container.
Alternatively, if you are in a hurry strain through cheesecloth.
To complicate things and get a smoother milk,
re-cook the rice with part of the water until it's very soft. Add salt and
sweeteners,
soaked, blanched almonds or nuts and flavorings. Then run it through a
blender, food processor, or juicer.
RICE, WHITE
Use 2 cups water and half teaspoon salt
per cup of rice. Simmer gently covered (do not stir)
15-20 minutes.
Trail Milk Shake
1/2 C Whole Dry Milk, Or -- for more fat
1/2 C Nonfat Dry Milk -- for more protein
1 Tbsp Flavoring -- as needed
1 Tbsp Malted Milk Powder
1 C Water
Fill the one-cup chain shaker with cool water,
shake and serve.
Flavorings:
Blueberry syrup mix
Cocoa or carob + 1/4 tsp pumpkin pie spice
Instant coffee
Kool-Aide fruit flavors
Fruit jam
Rum, sherry
For extra-high protein add 1 tbs dry egg white
to mix using non-fat dry milk.
SOY MILK
The recipe is basically as follows: Soak 1 cup of soy
beans overnight in 4 cups water.
Drain. Puree drained beans in 1 cup batches,
adding 1 1/2 cups water to each cup of beans. Process each batch for 2 minutes. In
4 quart saucepan, stir together pureed beans and 5 cups water, bringing mixture to
boil. Simmer 10 - 15 minutes. Ladle mixture into cheesecloth-lined colander that
is set over bowl. Strain out as much liquid as possible. Swish cheesecloth
- wrapped
residue (okara) in a bowl of cold water to prepare okara for next step. Place cheesecloth-wrapped
okara back in colander,
pour 2 cups water through okara. (Okara is
the meat replacement) Press, squeeze, and twist cloth to drain water into bowl. Sweeten
milk to taste or use unsweetened for baking.
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