Tag Archives: almond

Oatmeal Almond Pancakes

In my quest to find something to do with almond oil, I found this recipe. It’s… okay. But much better with Whipped cream and bananas to garnish.

  • 1 1/4 cups all-purpose flour
  • 3/4 cup quick-cooking rolled oats
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups enriched soy milk, vanilla
  • 3 tablespoons almond oil
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon cider or white wine vinegar
  • 1/2 cup slivered almonds, roasted

Whisk together flour, oats, sugar, baking powder and salt in a large bowl. In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.

Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds.

Use some oil to lightly grease a large skillet and heat over medium heat. Ladle 1/4 cup batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary.

Serves 6


Almond Amaretto Mousse

Mousse
Also known as ‘The Poisoned Bullwinkle’ (you’d have to ask Tara), this is a wonderful dessert, easy, but involved. Prepare to have several dishes to wash after all is said and done. But it is entirely worth it. The initial recipe had called for more whipped cream as garnish, but I thought that redundant. The toasted almond worked far, far better.

  • 1 cup sugar
  • 1/2 cup butter
  • 4 eggs, separated
  • 1/2 cup Half & Half
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons Amaretto
  • 1 tablespoon lemon juice
  • 16 oz heavy cream
  • toasted slivered almonds, for garnish

Put the sugar, butter, egg yolks, and Half & Half in a heavy, 2-quart saucepan over medium heat. Stir constantly until it comes to a slow rolling boil. Let boil for 2 minutes, still stirring constantly, ensuring the mixture is silky smooth. Remove from the heat.

Strain into a bowl and ice that bowl down in a larger bowl of ice. Continue stirring until the mixture is cool. Add the extracts, Amaretto, and lemon juice and mix well. In a seperate bowl whip the heavy cream. Fold it into the
mousse. In yet another bowl, whip the egg whites until stiff (not dry), then fold them in as well.

Fill wine or champagne glasses with the mixture. Cover with plastic wrap and chill until ready to serve. When serving, top with toasted almonds.

Serves 8 – 10


Almond Tips

Most of these come from Sharon Tyler Herbst’s book “The New Food Lover’s Tiptionary” , a book I cannot recommend enough.

  • Almonds are not actually nuts, but rather the kernal of the almond tree-fruit. They’re related more to the cherry or peach pits than walnuts or hazelnuts.
  • Before blanching almonds, taste them with the skins on. If they do not taste bitter, leave ‘em on, for a more complete taste.
  • To blanch whole almonds, cover with boiling water; set aside for three minutes. Strain, then slip off the skinds by squeezing the almonds between your fingers and thumbs. Blot with paper towels; spread the almonds in a single layer on a baking sheet and bake at 325 degrees F for roughly 10 minutes.
  • Add a small amount of almond extract to baked goods containing almonds, it’ll intensify the flavor.
  • Almond extract will make cherries taste more vibrant. Add just a drop or two to pies or other cherry-themed backed goods.
  • Store or display almonds in a cool, dry place away from all heat sources; also avoid prolonged exposure to direct sunlight, which tends to darken shelled almonds and decrease their stability.
  • Almonds can be freezer stored. However, proper packaging must be used to seal the almonds to protect from ice formation and moisture, which can result in mold.


Honey/Almond Frozen Yogurt

This recipe is not horrible, and if you are desiring something less in calories than ice cream, it makes a non-objectionable alternative. But really, if you have an ice-cream maker, why make frozen yogurt?? There’s no comparison. Ice cream is much better than this stuff.

  • 2 cups plain nonfat yogurt
  • 1 cup vanilla soy milk
  • 1/3 cup honey
  • 1 tablespoon canola oil
  • 1/4 cup chopped almonds

In a medium bowl, whisk together the yogurt, soy milk, honey, almonds and canola oil. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.