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Homemade Naturally Sweetened Almond Milk
Drink

Homemade Naturally Sweetened Almond Milk

5.0

Prep
10 min
Cook
Total
800 min

Instructions

  1. 1 Place almonds in a bowl and cover with cool water; place bowl out of direct sunlight and soak for 12 to 48 hours.
  2. 2 Place dates in a separate bowl and cover with 1 cup water; soak for 1 hour.
  3. 3 Drain and rinse almonds in a colander and transfer almonds to a blender. Add dates and their soaking water, vanilla extract, and salt; pour in 4 cups water. Blend on low speed for 10 seconds and slowly increase to high speed and process for 90 seconds.
  4. 4 Place a nut bag or cheesecloth over a bowl; pour in almond mixture. Allow the milk to fully strain through, about 10 minutes. Gently squeeze nut bag or cheesecloth to release any extra milk from the pulp. Transfer almond milk to a container and refrigerate.

By thefoodieandthefireman

Homemade Almond Milk
Drink American

Homemade Almond Milk

4.9

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
  2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
  3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S

Homemade Plant-Based Milk
Drink American

Homemade Plant-Based Milk

5.0

Prep
15 min
Cook
Total
560 min

Instructions

  1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
  2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
  3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen

Frosted Almond Coconut Cream Coffee
Drink

Frosted Almond Coconut Cream Coffee

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
  2. 2 Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

By Allrecipes Member

Cinnamon Horchata
Drink Mexican

Cinnamon Horchata

4.0

Prep
10 min
Cook
5 min
Total
385 min

Instructions

  1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
  2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
  3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Iced Horchata Coffee
Drink Mexican

Iced Horchata Coffee

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine rice, water, and almonds in a blender. Blend the mixture until well combined, about 2 minutes. The mixture will be coarse.
  2. 2 Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
  3. 3 Serve over ice. Garnish with cinnamon sticks.

By Jamie Justice Yost

Coconut Horchata
Drink Mexican

Coconut Horchata

4.7

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in boiling water. Cover and rest for 6 hours or overnight.
  2. 2 Strain rice mixture through a sieve twice, discarding ground rice, almonds, and coconut. Stir in coconut milk and sweetened condensed milk. Stir in cold water and serve over ice.

By Suzie Lopez O'Connor

Strawberry Horchata
Drink Mexican

Strawberry Horchata

4.5

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
  2. 2 Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
  3. 3 Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
  4. 4 Pour over ice and serve, or chill until ready to serve.

By Yoly

Glogi
Drink European

Glogi

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Swedish Christmas Glogg
Drink European

Swedish Christmas Glogg

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
  2. 2 Mix the raisins and almonds together in a bowl.
  3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Old-Fashioned Swedish Glögg
Drink European

Old-Fashioned Swedish Glögg

4.9

Prep
15 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
  2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
  3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
  4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
  5. 5 Strain cooled glögg and reserve the raisins and almonds.
  6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Swedish Glogg
Drink European

Swedish Glogg

4.9

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
  2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
  3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Bee Sting Cake (Bienenstich)
Drink European

Bee Sting Cake (Bienenstich)

3.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
  2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
  3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
  6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Yia Yia's Tsoureki (Greek Easter Bread)
Greek

Yia Yia's Tsoureki (Greek Easter Bread)

5.0

Prep
45 min
Cook
25 min
Total
340 min

Instructions

  1. 1 Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.
  2. 2 Combine butter, shortening, and mastic in a saucepan over medium-low heat.
  3. 3 Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.
  4. 4 Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.
  5. 5 Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.
  6. 6 Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.
  7. 7 Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.
  8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By Jacolyn

Kourabiedes
Dessert Greek

Kourabiedes

4.6

Prep
Cook
Total

Instructions

  1. 1 Sift flour and baking powder together into a bowl.
  2. 2 Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
  3. 3 Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
  4. 4 Preheat the oven to 325 degrees F (170 degrees C).
  5. 5 Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
  6. 6 Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
  7. 7 Remove from the oven and let cool on the cookie sheets.
  8. 8 Dust generously with confectioners' sugar.

By Ceil Wallace

Vasilopita - Greek New Years Cake
Dessert Greek

Vasilopita - Greek New Years Cake

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch round cake pan.
  2. 2 Beat sugar and butter together in a medium bowl until lighter in color; stir in flour and mix until the mixture is mealy. Add eggs one at a time, mixing well after each addition. Combine baking powder and milk; add to egg mixture, mix well. Combine lemon juice and baking soda; stir into the batter. Pour into the prepared cake pan.
  3. 3 Bake in the preheated oven for 20 minutes. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven until cake springs back to the touch, about 20 to 30 additional minutes. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
  4. 4 Serve cake warm.

By Paul Menikos

Vaselopita
Dessert Greek

Vaselopita

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
  2. 2 In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
  3. 3 Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
  4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
  5. 5 Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

By Paul Menikos

Tsoureki (Greek Easter Bread)
Breakfast Greek

Tsoureki (Greek Easter Bread)

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
  2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
  3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
  6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Stacy's Greek-Inspired Tuna Salad
Lunch Greek

Stacy's Greek-Inspired Tuna Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
  2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Eggplant with Almonds
Dinner Greek

Eggplant with Almonds

4.1

Prep
40 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
  3. 3 When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

By melinda

Almond Baklava
Dessert Greek

Almond Baklava

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
  2. 2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
  3. 3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
  4. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

By Curly716

Vasilopita
Breakfast Greek

Vasilopita

4.1

Prep
150 min
Cook
40 min
Total
190 min

Instructions

  1. 1 In a small bowl, stir together 1/2 cup milk, yeast and 1/2 cup flour. Cover and let the sponge rise in a warm place until nearly doubled in size, about 45 minutes.
  2. 2 Place 6 cups flour in a large bowl. Make a well in the center and add the sponge, salt, sugar, cinnamon, nutmeg, 3/4 cup melted butter, 3 eggs and 2 cups milk. Mix thoroughly to make a stiff dough.
  3. 3 Transfer the dough into a greased springform pan. Brush dough with melted butter, cover with greased plastic wrap, and let rise in a warm place until doubled in size, about 60 to 90 minutes.
  4. 4 Preheat oven to 375 degrees F (190 degrees C). Beat egg with 1 tablespoon water to make an egg wash.
  5. 5 When dough has risen, insert a clean silver coin into the loaf. Brush dough egg wash and sprinkle with chopped almonds. Bake in preheated oven until deep golden brown, about 40 minutes.

By ANNAV

Almond Flour

Almond Flour

3.5

Ingredients

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

By Cindy Anschutz Barbieri

Sugared Toasted Almond Salad Topping

Sugared Toasted Almond Salad Topping

4.8

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

By Dave Hirschler

Almond Butter

Almond Butter

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

By Amy M

Dark Chocolate Almond Rocks
Dessert American

Dark Chocolate Almond Rocks

4.8

Prep
10 min
Cook
8 min
Total
28 min

Instructions

  1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
  2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
  3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
  4. 4 Chill until set, about 10 minutes.

By Artystique

Almond and Orange-Crusted Honey Goat Cheese Log
Appetizer

Almond and Orange-Crusted Honey Goat Cheese Log

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Unwrap cheese and set out at room temperature until slightly softened.
  2. 2 Mix almonds and orange pieces together on a plate. Roll cheese log in orange and almond mixture.

By France Cevallos