I had good intentions. Really, I did. But sometimes the plan in my head doesn’t translate into reality. I successfully made peanut butter so I figured almond butter would be a piece of cake. Hubby requested I use less oil this time so I thought I would go au naturale. After blanching the almonds and removing the shells, I dumped them into the blender and began pulsating the heck out of them. Then whipping, then grinding, then chopping, then liquifing. Basically, I went through all seven settings of my blender only to produce ground almonds. Well, that didn’t work. What does one do when a recipe doesn’t work out? Keep adding ingredients until some edible food item reveals itself. So I added soy milk and frozen bananas and blended it until it was creamy and smooth. It would have made a tasty milk shake but I wasn’t satisfied with just blended fruit, almonds and milk. I wanted ice cream. I let my mixture go on a little vacation to the artic and after a couple of hours, I had banana almond ice cream!
This little almond treat needed a crunchy companion and I was feeling a little nostalgic for a recipe my mom used to make using graham crackers, peanut butter, powdered sugar and milk. This recipe is perfect for packed lunches, road
trips, and getting crumbs all over the bed. In a bowl, combine peanut butter, powdered sugar and a tiny bit of milk until a paste forms. Sandwhich about a tablespoon of mixture between two graham cracker halves. The secret to this recipe is waiting. You have to WAIT a few hours to let the graham crackers get all soft and chewy. Ta da! Instant regression to grade school lunchroom.