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How To make Oatmeal Cookie Drops with Milk Chocolate and Almonds
2 Hershey's milk chocolate
-with Almonds Chocolate bars (7 oz. each) 3/4 c Butter or margarine;
-softened 1/2 c Packed light brown sugar
1/2 c Granulated sugar
3 tb Light corn syrup
2 Eggs
1 ts Vanilla extract
1/2 ts Almond extract
2 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 1/2 c Old-fashioned oats
Or quick-cooking rolled oats 1/2 c Toasted chopped almonds*
Recipe by: www.hersheys.com Heat oven to 350F. Cut chocolate into approximately 1/2-inch pieces. In large bowl, beat butter, brown sugar
and granulated sugar until well blended. Add corn syrup, eggs, vanilla and almond extracts; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in oats, chocolate and almonds, if desired. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until edges begin to brown and cookie is set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. JMHershey's is a registered trademark of Hershey Foods Corporation. This recipe may be reprinted (with attribution) courtesy of the Hershey Kitchens. -----
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Wonderful with a cup of warm tea.
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makes about 1 dozen
1 1/2 cups THICK rolled organic oats (the flat kind)
2 cups oat flour
3/4 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablespoons raw, organic cashew butter
3 ounces maple syrup
2 cups apple, grated on the large tooth, peel on (juice included!)
2/3 cup coarsely chopped almonds
2/3 cup fresh or frozen organic cranberries
Place 2 cups of oats in blender (2/3 at a time) cover and blend on highest speed to make oat flour, about 30 seconds. Sift through a strainer (optional, looks nicer in the end) Set 1/2 cup oat flour aside for later. Put remaining 1 1/2 cup oat flour and rolled oats into a large bowl. Add cinnamon and salt and mix well. Set aside.
In a separate bowl add the cashew butter. With a spoon or wire whisk, incorporate maple syrup into cashew butter A TEASPOON AT A TIME AT FIRST. Add to dry ingredients and mix well. Add grated apple (with juice) and mix using a mash and drag motion (to mix in clumps). Finally add cranberries and almonds and gently stir to mix with a spoon. Pick up in spoonfuls and press dough firmly in slightly cupped palm of hand with spoon. Sprinkle a plate with reserved oat flour and drop dough into it. If dough falls apart or sticks to palm, add some flour to the dough, about a tablespoon at a time. Shape cookie firmly pressing sides and top to preferred size and almost 3/8 inch thick. Dehydrating time depends on size and thickness of cookie and desired crunchiness or chewiness; somewhere between 5 and 12 hours.
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Homemade Soy milk:
Homemade Oats Milk:
Time Slot:
00:00:00 - Introduction
00:00:28 - Almond milk (Method 1)
00:04:10 - Almond milk(Method 2)
00:06:03 - Use of Almond Milk
00:06:15 - How to drink Almond milk
00:06:55 - Almond Milk Smoothie
00:08:00 - Almond Milk Coffee
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00:10:32 - How to use Almond Pulp (recipe 1)
00:13:26 - How to use Almond pulp(recipe 2)
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Almond milk is made from combining ground almonds with water, and then straining it. The result is unsweetened and milky liquid. Today almond milk has become a popular choice for vegans, as it is a milk substitute that does not contain any animal products. It is also a good choice for those who are lactose intolerant, as almond milk contains no lactose.
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Crisp Almond flour cookies without eggs are healthy, mildly sweet and a simple stir, shape & bake recipe. Naturally vegan and gluten free, these cookies made with almond flour make a wholesome addition to your Holiday cookie box or a guilt free treat anytime!
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3/4 cup brown sugar
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1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
1 cup all-purpose flour
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1 cup raisins or cranberries
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