All natural nuts grown on our ow
All
natural nuts grown on our own ranches in the Central San Joaquin Valley of
California
in the farming community of Selma, California.
Do you have a favorite Recipe that you want to share with all of us?
Just email it to us at
info@California-Almonds.com.
If we print it here in then we will send you a nice Almonds Nut Gift, and give
you full credit as the creator of the recipe.
You can Jump to a Specific Recipe by Clicking on a link in the following
list:
PASTRY TWISTS WITH OLALLIEBERRY OR APRICOT JAM
ALMOND
BUTTER
ALMOND BISCOTTI COOKIES
ALMOND GRANOLA BARS
ALMOND MILK
Information About Almonds
Almonds come in two
varieties, sweet and bitter. Sweet almonds are used in many dishes, as well as
dessert pastes and garnishes. A popular use for crushed sweet almonds is a
European candy base called marzipan. The almonds are mixed with glucose (a sugar
substitute derived from almonds) and water to form a thick but pliable paste.
Marzipan can be molded into cookies or other identifiable shapes by skilled
dessert makers.
Sweet almonds can also be
processed into essential oils or extracts as well as meal. Almond extract is
commonly used as an alternative to vanilla extract in diabetic-safe recipes.
Sweet almonds are often roasted and turned into slivers or chunks for texture in
ice creams or puddings.
Many people have heard the
term "bitter Almond" and want to know what they are. The bitter form of almonds
is used in cooking, but it must first be processed in the raw stage. Bitter
almonds contain a toxic amount of prussic acid. It is not legal to cultivate
Bitter Almonds in California and they are virtually unavailable in the United
States. Consuming a handful of raw bitter almonds can lead to death from this
poison. Consequently, the prussic acid must be leached out of the bitter almonds
before they can be used by humans as food.
The designation 'bitter
almonds' does not necessarily mean a disagreeable bitterness. Extracts from
bitter almonds are used to flavor a very flavorful liqueur called amaretto. The
slight bitterness is a distinctive characteristic of amaretto, which is often
mixed with orange juice or other sweet mixer to balance it out. Bitter almonds
are also processed into slivers and whole pieces for salads and casseroles.
Almond trees can be found
in Asia, Europe, North America and Africa. In the United States, virtually all
almonds for commercial sale are produced in California. Almonds are very high
in the good form of cholesterol, and are increasingly noted in scientific and
medical literature as a valuable food item.
We have lots more information
about Almonds and about us, D&S Ranches, at our FAQ (Frequently Asked Questions
Page).
Here are some simple recipes using Almond Meal
This is Fine Ground Almond Meal, sometimes called Almond Flour. We Mill this
with the skins still on the Almonds. We do not offer Blanched "White" as this
requires high temperature processing that is bad for the Almonds and bad for the
valuable nutritional value of the nuts. This Meal is ideal for making Nut Butter
as well as in all baking recipes.
PASTRY TWISTS WITH OLALLIEBERRY OR APRICOT JAM
1 Jar of Olallieberry or Apricot Jam
1 Sheet puff pastry dough (from a 17 1/4 oz package)
Fresh whipped cream
*Preheat oven to 425 degrees. Thaw puff pastry dough. On a lightly floured surface roll out pastry sheet to 12x10 inches and then cut in half lengthwise. Cut each crosswise into four 5"x3" strips (for a total of 8 strips). Spread each strip with 1/2 tablespoon of jam, fold in half lengthwise and then twist each strip three times. Place on a baking sheet, lined with parchment paper. Bake until golden brown, about 15-20 minutes. Serve warm with fresh whipped cream.
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ALMOND BUTTER
Better Tasting and Better For you than Peanut Butter
4 Cups Almond
Meal Plain /or/ 2 Cups Plain and 2 Cups Toasted
1 1/4 TSP Sea Salt
1/2 TSP Sugar
1-4 TBSP Canola or Safflower oil
* Combine all ingredients in a high quality home food processor (or Hand Food
Grain Mill) and process for 1-2 minutes or until creamy smooth. For Crunchy
Almond Butter add 1/4 Cup Plain Whole or Roasted Almonds in the last few seconds
of processing.
* You can substitute Orange Marmalade for the plain sugar for a delicious taste.
Also you can leave out the sugar or salt entirely if such items are not on your
diet.
* To Toast Almond Meal spread thin on a cookie sheet and place in a preheated
350 Oven for 10-15 minutes. Watch carefully to prevent scorching. If using
toasted Almonds you can leave out the oil and make excellent butter in a hand
food grain mill.
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ALMOND
BISCOTTI COOKIES
1 Cup Almond Meal
1 Cup All Purpose Flour
1/3 Cup Sugar 1/4 TSP Salt
1 TSP Baking Powder
1 Stick Butter or Margarine
2 Eggs
Pinch of: Vanilla Extract /Cinnamon /Orange Rinds
Combine Dry Ingredients then cut in butter or margarine to dry crumb stage.
Don't worry about a few lumps. Blend Eggs and stir in with fork. Turn out on
plate and kneed until you can handle the dough and form into a 12" long loaf.
Bake 15 minutes in preheated 350 Oven. Remove to rack and cool. To Make Classic
Biscotti, slice loaves and re-bake until golden brown. These will keep up to a
month in your cookie jar.
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ALMOND GRANOLA BARS
-
2 cups rolled oats
1 cup Almond Meal
1 cup dried fruit raisins, dates, apple, apricot, etc.
1 cup raw unsalted seeds: sunflower, sesame, etc,
1/2 cup Low Fat Milk
1/4 cup Canola or Safflower Oil
1/2 cup (Optional) Brown Sugar
Combine all ingredients in a large bowl and mix well.
Line a 10 x 15 inch baking pan with foil and grease the foil.
Spoon batter into the pan. Bake at 325 degrees F. for 25 to 30 minutes, until
golden brown.
Cool slightly, remove from pan, peel off foil and cut into bars.
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ALMOND MILK:
Makes about 2 cups
What You Need
Ingredients
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Equipment
Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth
Instructions
- Soak the almonds overnight or up to 2 days. Place the
almonds in a bowl and cover with about an inch of water. They will plump
as they absorb water. Let stand, uncovered, overnight or up to 2 days.
The longer the almonds soak, the creamier the almond milk.
- Drain and rinse the almonds. Drain
the almonds from their soaking water and rinse them thoroughly under
cool running water. At this point, the almonds should feel a little
squishy if you pinch them.
- Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
- Blend at the highest speed for 2 minutes. Pulse
the blender a few times to break up the almonds, then blend
continuously for two minutes. The almonds should be broken down into a
very fine meal and the water should be white and opaque.
(If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
- Strain the almonds. Line
the strainer with either the opened nut bag or cheese cloth, and place
over a measuring cup. Pour the almond mixture into the strainer.
- Press all the almond milk from the almond meal. Gather
the nut bag or cheese cloth around the almond meal and twist close.
Squeeze and press with clean hands to extract as much almond milk as
possible. You should get about 2 cups. (See Recipe Note for what to do
with the leftover almond meal.)
- Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
- Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.
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:
3 tablespoons brown sugar
3 tablespoons honey
1 1/4 teaspoons sesame oil
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups rolled oats
1/3 cup sesame seeds
1/2 cup Whole natural almonds
1/3 cup Chopped almonds
1/3 cup dried cranberries
1/3 cup California raisins
Heat oven 350 F. Coat baking sheet with
vegetable cooking spray. In heavy, 3-quart saucepan over low heat, mix
sugar, honey, sesame oil, cinnamon, vanilla. Stir and cook just until sugar
is dissolved. Remove from heat. Mix in oats and sesame seeds to coat
completely. Spread evenly on baking sheet. Bake 10 minutes. Stir, then
sprinkle whole and sliced almonds on top. Bake 10 minutes to toast almonds.
Cool in pan, then mix with cranberries and raisins in large bowl. Store
airtight. Serving tips: Top with creamy yogurt instead of milk. Top with
your favorite fresh fruit. Make a quick cobbler by topping fresh fruit with
granola and baking. This healthy granola offers vitamin E, magnesium and
fiber.
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:
1 cup slivered almonds, toasted*
2 1/2 cups rolled oats**
1 cup flaked coconut
3/4 tsp. cinnamon
1/2 cup honey
1/4 cup almond or vegetable oil
Combine toasted almonds with oats, coconut
and cinnamon. Blend honey with oil and drizzle over almond-oat mixture,
tossing to mix well. Bake in oven at 350 degrees, 30 minutes, stirring
occasionally. Remove from oven; loosen with spatula; cool.
Microwave:
Combine as above in glass baking dish. Cook on high 8 minutes, stirring
every two minutes; cool.
*To Toast Almonds:
Microwave Oven: Spread almonds in a single layer in shallow glass baking
dish. Microwave on Hi Power, 3 minutes, stirring halfway through. Cool
on counter.
Conventional Oven:
Spread almonds in a single layer in shallow pan. Place in cold oven,
toast at 350 ° F, 9-11 minutes, stirring occasionally, until lightly
toasted. Cool on counter.
This granola is packed with good
ingredients, as well as vitamin E. It’s also low in sodium.
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We have lots more information
about Almonds and about us, D&S Ranches, at our FAQ (Frequently Asked Questions
Page).
There are also many more Almond recipes at the
California Almonds Board page. Be warned that not all of them are really that
healthy for you, but they sure are tasty looking and fun to read
:
http://www.almondboard.com/consumer/RecipeIdeas/Pages/Default.aspx