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Directions
Use two cups of blanched whole almonds. If only unblanched almonds are
available, blanch them this way: Place the almonds in a saucepan and
cover with water. Bring to boiling, then drain. The skins should slip
off easily when you press each almond between your thumb and
forefinger. Dry on paper towels. Spread the dry almonds in a shallow
baking pan and toast in a 300 degree oven for about 20 minutes or
until golden. Cool for 5 minutes before processing or blending.
To process: Place the steel blade in your food processor or blender.
Add the nuts. Cover and process or blend until a butter forms,
stopping occasionally to scrape the sides of the bowl or blender a
few times. Keep processing for three to five minutes or until all of
the mixture is evenly blended. Process about two minutes more or
until the butter is the desired smoothness.Store in a covered
container in your refrigerator for up to two weeks. Bring to room
temperature for easier spreading. Makes about 1 1/4 cups.
Servings: 1 servings
Almond Butter Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Food historians have traced the existance of recipes far back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into Roman times 25BC a roman called Apicius created some scripts describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius tells us how the early Romans were skilled in the use of many different herbs and spices, including some familiar names such as basil, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, including parsley and basil. These new foods and spices led to an outbreak in books on cookery, the majority of which are now in academic collections. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Almond Butter recipe.
