Recipe: Recipes Using Nuts (18)

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10-27-99 Recipes Using Nuts

lottie-ak (10:40:49) : LONGHI'S MACADAMIA NUT PIE (not tried)

1 9-inch deep-dish pie crust or puff pastry
4 eggs
11/2 cups brown sugar
1 cup light Karo corn syrup
1/4 cup melted butter
1 cup whole macadamia nuts
1 cup diced macadamia nuts

Preheat oven to 350 degrees. In a medium mixing bowl, mix together eggs, sugar and syrup with warm melted butter. Set aside.

Place nuts in pie shell. Pour egg mixture over nuts. Bake for 45 minutes. Let cool for one hour. (Next time, we will deviate from the recipe. We will pour the egg mixture over the diced macadamia nuts, then sprinkle the whole nuts on the top, as we do for pecan pie. We think this will give an appearance more like the pie in Longhi's restaurant in Lahaina.) Serve Longhi-style, with homemade whipped cream.

From the recipe file of Honokeana Cove Condominiums (as reported in the Pittsburgh Post-Gazette-including the comment on what to do next time)

lottie-ak (10:37:59) : You can also make this substituting basil or marjoram for the mint, for those that aren't big mint fans.

GRILLED EGGPLANT WITH PISTACHIOS AND MINT SALSA

12 small eggplants, 3-4 inches long -- salted {Cut the eggplant in half lengthwise, sprinkle liberally with salt and let drain in a colander for 30 minutes.}

Salsa:
1/2 cup shelled pistachio kernels
1/2 cup loosely packed mint leaves
1/2 cup loosely packed parsley leaves
1 clove garlic, coarsely chopped
2 scallions, coarsely chopped
3/4 cup virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon sugar
salt and freshly
ground pepper

Blend the nuts, mint, parsley, garlic and scallions to form a fairly smooth paste. Stir in rest of ingredients and let stand.
Wash the eggplants thoroughly, dry well, brush with oil, and place under a broiler for 4-5 minutes until skins blister and char. Turn over and brush with oil, brown 1 minute until brown, and serve hot with plenty of salsa.

lottie-ak (10:30:39) : This is what I'm having for dinner tonight. It is one of my standbys-very easy and very good. It's hard to be precise about the ingredients because so much depends on how big a piece of salmon you have and how spicy you like your food. Adjust the amount of curry paste and coconut milk to adjust the heat. If you only add a little curry and a lot of coconut milk, this will be mild, and vice versa. I try for a middle ground. Also, it's easier to start with a little curry paste and add more than to add too much in the beginning!

SALMON WITH MACADAMIA NUT CRUST IN THAI RED CURRY SAUCE
Serves 2

1 pound boneless, skinless salmon fillet
salt and pepper
1/2 cup macadamia nuts
peanut oil
1-4 Tbsp. Thai red curry paste
1/2-1 can coconut milk

Preheat oven to 350F. Remove any remaining bones in salmon with tweezers. Cut into two fillets. Salt and pepper both sides of salmon fillets. Chop macadamia nuts-in food processor is fine so there are some pieces that are very small and some less small. Big chunks of macadamia nuts are not desirable however. Toast macadamia nuts in oven for 5-10 minutes until just starting to brown. Cover one side of each salmon fillet with chopped macadamia nuts, evenly divided.
Saut curry paste in oil over medium low heat for 15 minutes. Stir in coconut milk until smooth, and cook for an additional 15 minutes, tasting for seasoning as you go and adding additional curry paste or coconut milk as needed.
Shortly before sauce is done, heat additional olive oil in frying pan that can go in oven. Add salmon fillets and cook for approximately 5 minutes. Put pan in oven and cook for an additional 5 minutes or until salmon is done, depending on thickness of fillet.
While salmon is in the oven, put hot sauce in blender and blend until smooth. Place a pool of sauce on warmed plates (either with or without rice) and put macadamia crusted salmon on top. When I make this, I also make rice to serve with it. For a pretty presentation, I generally put a bed of rice on the plate the size of the salmon, put the salmon on top of the rice, and surround with the sauce.

Julie.C.S.Africa (04:56:18) : Pecan Coffee Cake

2 cups sugar
1 cup unsalted butter
2 eggs
2 cups flour
1 tablespoon baking powder
Pinch salt
1 cup sour cream
2 teaspoons pure vanilla extract
Topping
2 cups chopped pecans
3 tablespoons butter, softened 1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice

For the cake, preheat oven to 350 . In a large mixer bowl, cream sugar and butter until fluffy. Add eggs, one at a time, mixing well after each addition.

In a small bowl, mix flour, baking powder, and salt. Add half the flour mixture to the butter mixture and mix. Add 1/2 cup sour cream and mix. Add remaining flour mixture and mix. Add remaining 1/2 cup sour cream and mix, then mix in vanilla.

Grease a 9 by 9-inch baking pan. Place batter in pan.

For the topping, in a small bowl mix pecans, butter, sugar, and flour to form a crumbly meal. Mix in cinnamon, ginger, nutmeg, and allspice. Sprinkle over top of cake. Bake for 45 to 60 minutes, until a knife inserted in the center comes out clean. Serve warm.

Serves twelve.

Julie.C.S.Africa (04:53:17) : Pecan and Coffee Pudding with a Coffee Bean Sauce

55g (2oz) shelled pecan nuts
55g (2oz) self raising flour
1/2 tsp baking powder
pinch salt
zest of 1 small orange, finely grated
2 tsp liquid instant coffee
115g (4oz) unsalted butter, softened
115g (4oz) soft brown sugar
2 eggs, beaten
To make the sauce:
225g (8oz) caster sugar
5 tbsp water, just enough to welt the sugar
240ml (8fl oz) black coffee made with freshly ground beans
1 to 2 tbsp malt whisky
2 tbsp double cream, this can be omitted if you want a dark coffee sauce
a few coffee beans to garnish

You will need 4 individual pudding basins, well buttered with circles of grease proof paper in the bottom.

Grind the pecans in a grinder or processor. Mix with the flour, baking powder and salt.
Cream together the butter, sugar, zest and coffee until light and fluffy - use a food mixer to make this easier. Gradually add the eggs, whisking into the mixture.
Remove bowl from machine and carefully fold in the flour mixture until evenly mixed. It should have a soft dropping consistency. Divide between prepared tins and bake for about 25 minutes until well risen and firm to the touch.

Make the sauce whilst the puddings are baking.

To make the sauce: Make the caramel by dissolving the sugar in the water over a low heat. As the liquid clears, raise the heat and bring to the boil. Leave the syrup without stirring to cook to a golden caramel. Carefully pour over the coffee. Protect your hand with a cloth as the caramel will splutter and appear lumpy. Put it back on the heat and add the cream. Continue stirring until the mixture is smooth. Leave it to cook down to a coating consistency.
Remove from heat and add the coffee beans and the whisky to taste.

Run a little knife round the puddings once done and turn out carefully onto serving plates. Pour the coffee bean sauce around.

Julie.C.S.Africa (04:51:02) : Apple Pecan Layer Cake
Sweet and spicy, this layered apple cake is topped with a browned butter frosting. You won't want to substitute margarine; butter browns best and offers the most flavor.

Cake

2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup applesauce
3/4 cup oil
2 eggs
1/2 cup chopped pecans

Apple Brown Butter Frosting
1/2 cup butter (do not use margarine)
4 1/2 cups powdered sugar
6 to 8 tablespoons apple juice

1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon; mix well. Add applesauce, oil and eggs; blend at low speed until moistened. Beat 2 minutes at high speed. Stir in pecans. Pour batter into greased and floured pans.

2. Bake at 350 degrees F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool 45 minutes or until completely cooled.

3. In small heavy saucepan over medium heat, heat butter until light golden brown, stirring constantly. Remove from heat; cool. In large bowl, combine powdered sugar, 4 tablespoons of the apple juice and the browned butter; blend at low speed until moistened. Continue beating until well blended, adding additional apple juice for desired spreading consistency.

4. To assemble cake, place 1 cake layer, top side down, on serving plate; spread evenly with about 1/4 of frosting. Top with remaining cake layer, top 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with purchased brittle, if desired.
High altitude: Decrease sugar to 1 3/4 cups. Bake at 375 degrees F for 25 to 35 minutes.

Julie.C.S.Africa (04:48:48) : Almond Shortbread Biscuits(Scottish)

6 oz Flour
2 oz Cornflower
5 oz Butter
1 oz Ground almonds
3 oz Caster sugar

Set oven to 350 degrees F or Mark 4. Grease a baking sheet. Cream the butter in a mixing bowl. Sift together the flour and cornflower and add, with the almonds and sugar, to the butter. Work the ingredients together with the hands. Turn out on to a very lightly floured surface and finish kneading until the dough is smooth. Roll the dough into two rounds each 1/4 inch thick. Prick well with a fork and mark each circle into six triangles. Transfer to the baking sheet. Bake for about 25-30 minutes. Allow to cool slightly before cutting and then place on a wire rack to finish cooling.

From the booklet Scottish Teatime Recipes

chrism (03:39:28) : Toasted Chili Nuts

2 tlbs butter
2 tlbs Worcestershire sauce
1 tsp chili powder
1/4 tsp onion salt
1/4 tsp ground red pepper
2 cups walnut or pecan halves

In a sauce pan combine butter, Worcestershire sauce, chili powder, onion salt, and red pepper. Heat and stir until butter melts. Spread nuts in a baking pan. Toss with mixture. Bake in a 350 degree oven for 12 to 15 minutes or until toasted. Stir occasionally. Spread on foil, cool. Store in air tight container.

Dawn,NY (12:10:02) : Crunchy Salad

1 c. walnuts, chopped
1 pkg. Raman noodles, broken up
4 Tbsp. butter
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, washed, torn
1 small red onion, sliced thinly
1 c. sweet and sour dressing

Brown walnuts and noodles in butter (I use the oven); cool. Combine noodles and walnuts with broccoli, romaine, and onions. Pour Sweet and Sour dressing over and toss to coat.

Dressing:
Yield 2 1/2 c.

1 c. vegetable oil
1 c. sugar
1/2 c. wine vinegar
3 tsp. soy sauce

Dawn,NY (12:05:53) : Cold Chicken Breasts in Herbed Yogurt Nut Sauce

2 skinned boned halved chicken breasts
Cut in 2 inch slices and flattened

Poach in chicken broth for 5 min or until firm. Transfer to glass bowl. Pour sauce over
chicken to coat well. Chill 3 hours or overnight

Garnish with parsley & lemon slices:

SAUCE:

In a blender combine 1 egg yolk, 2 Tbs lemon
juice, 1 tsp salt and 1/2 tsp cumin.

Add 1 cup of firmly packed minced parsley
1 cup of firmly packed fresh spinach and
1/2 cup of walnut pieces & blend for 15 seconds.

With motor running add 1/4 cup olive oil
and 3/4 cup plain yogurt.

ValPal,.CA (12:05:32) : SPICY ROASTED PEANUTS

2 T. vegetable oil
4 cloves garlic, minced
1 T. crushed red pepper flakes
2 cans (16 oz. each) salted peanuts
2 tsp. paprika
1 tsp. chili powder

Preheat oven to 350 degrees. In a heavy large skillet, cook oil, garlic, and red pepper flakes over medium heat about 1 minute. Remove from heat. Add peanuts and stir until well blended. Pour peanut mixture onto a baking sheet. Stirring occasionally, bake about 20 minutes or until lightly browned. Sprinkle paprika and chili powder over peanuts and stir. Allow peanuts to cool completely. Store in airtight container. Makes about 6 cups peanuts.

Dawn,NY (11:56:56) : PHYLLO NUT ROLLS

1 1/2 c. ground or finely
chopped nuts*
1 1/2 c. ground or finely
chopped almonds
2 tsp. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
20 sheets frozen phyllo dough
(18 x 14-inch rectangles),
thawed
1 c. butter or margarine,
melted
1 recipe syrup

*It takes about 6 ounces of nuts to make 1 1/2 cups ground.
Combine the nuts, sugar, cinnamon and nutmeg. Set aside. Brush 1/2 of 1 sheet of phyllo dough with a little of the melted butter or margarine. Fold sheet in half crosswise. (You will have a double piece of phyllo, 14 x 9-inches.) Brush lightly with butter. (Keep the remaining dough covered while working.) Sprinkle about 2 tablespoons nut mixture over folded phyllo. Beginning at short end, roll up jelly roll style. Cut in half crosswise making 2 rolls about 4 1/2-inches long. Place the nut rolls, seam down, in two 15 x 10 x 1-inch baking pans. Repeat with remaining dough to make 40 rolls total. Brush rolls with remaining melted butter. Bake in a 350 degrees oven for 25 to 30 minutes or until golden. Meanwhile, prepare syrup. Spoon about 3/4 teaspoon of the syrup over each hot roll while still in pan. Let cool in pan. Makes 40 nut rolls; 20 servings.

Syrup:
1/2 c. sugar
1/3 c. water
2 Tbsp. honey
1/2 tsp. lemon juice

In a small saucepan, stir together sugar, water, honey and lemon juice. Cook and stir over medium heat until sugar dissolves and mixture just starts to boil. Remove from heat.

ValPal,.CA (11:47:04) : Old New Orleans Pecan Pralines
(Pronounced pah KAWN Praw leenz)

1 cup brown sugar
1 cup white sugar
1/2 cup water
2 tbsp butter or margarine
1 cup pecan pieces

Prepare a flat surface with newspaper covered with waxed paper to receive the pralines. (the newspaper prevents the waxed paper from sticking to the counter when the wax melts.) Combine brown sugar, white sugar, and water in a 3 quart pot. Boil to the thread stage (228 degrees), stirring occasionally. When the sugar mixture reaches 228 degrees, add butter and pecan pieces. Cook until the mixture reaches the soft ball stage (238 degrees). Remove from heat and beat until mixture starts to thicken slightly. Drop by spoonfuls onto waxed paper, trying to evenly distribute equal amounts of pecan in each praline. (If you end up with some pralines having no pecans, it is the cook's responsibility to dispose of them personally. DO NOT attempt to make double or larger batches, as the pralines set up very quickly, and may solidify in the pot. (If the pralines set up too quickly, or do not solidify at all, no big deal -- just put them back in the pot, add more water, and re cook them to try again.) Makes about 25 - 2" pralines.

Shelby,.IA (11:45:04) : Here is a recipe that children may like help make or easy enough to make themselves(depending on age of course)

Gooey Peanut Treats

2 cups(12oz) semisweet chocolate chips
1 can(14oz) sweetened condensed milk
1 jar(16oz) salted dry roasted peanuts
1 pkg(10-1/2oz) miniature marshmallows

In a microwave or saucepan over low heat, cook and stir chocolate chips and milk until smooth. Stir in the peanuts and marshmallows. Pat into a greased 13x9x2 pan. Cool completely before cutting. Yield: 2 to 2-1/2doz.

ValPal,.CA (11:40:25) : Cinnamon Pecans

1/4 c. evaporated milk
1 c sugar
1/4 tsp. cinnamon
2 tbs. water
1/4 tsp vanilla
3 c. pecan halves

Combine all ingredients except pecans, dissolve sugar over medium heat. Add pecans and continue to cook, stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread out on wax paper and let cool. If any stick together break them apart before they cool completely.

Note 1: Be sure to break the nuts apart.

Shelby,.IA (11:33:49) : Nutty French Toast

12 slices French bread(1-in. thick)
8 eggs
2 cups milk
2 tsps vanilla extract
1/2 tsp ground cinnamon
3/4 cup butter or margarine, softened
1-1/3 cups packed brown sugar
3 Tbsps dark corn syrup
1 cup chopped walnuts

Place bread in a greased 13x9x2 baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from refrigerator 30 min before baking. Meanwhile, in a mixing bowl, cream the butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350 for 1 hour or until golden brown. Yield: 6-8 servings.

Dawn,nys (10:55:33) : Garlic, Cheese, And Nut Dip
Categories: Appetizers
Yield: 4 servings

2 Garlic Cloves
1/2 c Cream Cheese; Softened
1/2 c Sour Cream
1/4 c White Onion; Diced
1 1/2 t Paprika
1 1/2 t Curry Powder
1 1/2 t Chili Powder
1 tb Fresh Dill; Chopped, OR
1 t Dried Dill; Crushed
1 c Cheddar; Sharp, Shredded
1/3 c Walnuts; Chopped

Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans

Kelly, (09:52:24) : Chocolate-Cherry Almond Torte
Makes 16 servings

Ingredients:

1 package Devil's Food cake mix
1/2 cup (125 mL) drained chopped maraschino cherries
Almond Cream Filling (below)
Maraschino cherries, drained
Sliced almonds

Heat oven to 350 degrees F (180 o C.) Grease and flour 2 round pans, 8 or 9 x l 1/2 inches (1.2 or 1.5 L); lightly flour.

Prepare cake mix as directed on the box --except decrease water to 1 1/4 cups (300 mL). Stir 1/2 cup (125 mL) cherries into batter. Pour batter into pans.

Bake as directed. Cool 10 minutes. Remove from pans; cool cake completely on wire rack.

Split cake to make, 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin knife.)

Spread about 3/4 cup (175 mL) of the Almond Cream Filling between each layer to within 1/4 inch (6mm) of edge. Spread remaining filling over top.

Garnish top of torte with cherries and almonds. Refrigerate any remaining torte.

Almond Cream Filling

1 tub vanilla frosting
1/4 cup (50 mL) cold milk
1 teaspoon (5 mL) almond extract
1/2 package (2.8-ounce size) whipped topping mix (1 envelope)

Beat all ingredients on low speed, scraping bowl constantly, 30
seconds or until blended.

Beat on high speed, scraping bowl occasionally, about 1 minute
or until smooth and thick.

Prep: 20 min Bake: 35 min