Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 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 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 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 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 , 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 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. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.