Recipe: Recipes Using Nuts (31)
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01-19-2000 - Nuts About Recipes Using Nuts
30 Recipes Using Nuts
Georgie,NJ (08:51:57) : TOFFEE BUTTER CRUNCH
(Butter is a must for top-notch toffee flavor)
1/2 cup coarsely choped toasted almond or pecans
1 cup butter
1 cup sugar
1 Tbsp light corn syrup
3/4 cup semisweet chocolate chips
1/2 cup finely chopped toasted almonds or pecans
Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Butter sides of a heavy 2 qt saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 Tbsp Water. Cook and stir over medium-high heat to boiling.
Clip cnady thermometer to pan. Cook and stir over medium heat to 290 deg, soft-crack stage (about 15 minutes). Watch carefully after 280 deg to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or till firm; sprinkle with chocolate chips. Let stand 1 to 2 inutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Chill till firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 lbs (48 servings)
Georgie,NJ (08:40:49) : CHEESE NUT BREAD
(Choose your favorite nut--pecans, almonds, walnuts, peanuts or even hazelnuts (filberts) to flavor this bread)
3 cups flour
3/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 beaten egg
1-2/3 cup milk
1/4 cup cooking oil
1/2 tsp dried oregano or dried basil, crushed
1 cup shredded Swiss or Cheddar cheese
3/4 cup chopped nuts
In bowl, stir together flour, sugar, baking powder, salt, baking soda and oregano (or basil). In another bowl combine beaten egg, milk and cooking oil. Add to flour mixture, stirring just till combined. Stir nuts and cheese into batter.
Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 deg for 1 to 1-1/4 hours or till toothpick inserted near center comes out clean.
Cool in the pan for 10 min. Remove; cool thoroughly on wire racks. Wrap and store overnight before slicing. Makes 1 large loaf, 2 small loaves.
Note: Can use two 7-1/2 x 3-1/2 x 2 inch loaf pans--Bake at 350 deg for 40 to 45 minutes.
Georgie,NJ (08:29:28) : NUT TORTE
(A blender or food processor makes for fast mixing of the rich cake)
2 Tbsp flour
1 tsp baking powder
1 tsp finely shredded orange peel
4 eggs
3/4 cup sugar
2-1/2 cups walnuts or pecans or hazelnuts
Chocolate Butter Frosting (follows)
In bowl stir together flour, baking powder and orange peel; set aside. In blender container or food processor bowl place eggs and sugar. Cover and blend till smooth. Add nuts. Blend or process about 1 minute or till nearly smooth. Add flour mixture; blend or process just till combined.
Spread batter evenly into 2 greased and floured 8 inch round baking pans. Bake in 350 deg oven about 20 min or till lightly browned. Cool on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks. Frost with chocolate butter frosting. Serves 12
CHOCOLATE BUTTER FROSTING
1/2 cup unsweetened cocoa powder
1/3 cup butter or margarine
4 cups sifted powdered sugar
1/4 cu milk
1-1/2 tsp vanilla
Milk
In bowl beat butter with cocoa till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. (Frosts tops and sides of two 8 or 9 inch cake layers.
Gina,.Fla (05:51:48) : Sweet Potato Crunch
6 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. nutmeg
1 tsp. cinnamon
handful of small marshmallows
Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Sprinkle with marshmallows. Bake at 350 for 45 minutes.
Gina,.Fla (05:51:08) : New England Style Stuffing
1 lb. Tennessee Pride or Jimmy Dean Pork mild sausage
2 c. chopped onions
1 c. chopped celery, incl. leaves
1 bag 14 oz. Pepperidge Farm herb seasoned stuffing plus a small bag of stuffing
2 c. chicken broth (Swanson's canned)
2 sticks butter
1 c. golden raisins
3 red apple, washed, cored and chopped
1/2 c. chopped almonds or pecans or walnuts
1t. cinnamon
salt and pepper to taste
2 packets GWashington's Seasonings
Cook sausage in skillet till browned. Drain and set aside. Heat the broth and melt a stick of butter in it. Set aside. Saute onions and celery in butter till onions begin to golden.
In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your hands, add 1 c. of broth at a time till you get to the mushy stuffing stage.
Taste and adjust seasoning by adding salt and pepper to taste.
Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.
Gina,.Fla (05:48:16) : Mrs. B's White Chocolate Cake
This is the cake my husband always requests for his birthday. It is very good...
1 c. butter, softened
2 c. sugar
1 t. vanilla
4 eggs, separated
1/2 lb. white chocolate, melted
2 1/2 c. cake flour
1/4 t. salt
1 t. baking powder
1 c. buttermilk
1 c. pecans, finely chopped
1 c. golden raisins
Icing:
1 stick butter, softened
1 8 oz. cream cheese
1 c. pecans, finely chopped
1 lb. box powdered sugar
Cream butter and sugar. Beat in yolks, vanilla and white chocolate. Add buttermilk alternating with flour, salt, and baking powder. Beat egg whites real stiff. Fold in. Stir in nuts. Pour batter into greased 9x13" pan or bundt pan, bake at 350 50-60 mts. Cool 5 mts. and invert onto serving platter if making bundt. Cool completely before icing.
Gina,.Fla (05:47:22) : Praline Crusted Cheesecake
2 c. crushed shortbread cookies (about 28)
3 T. butter, melted
4 pralines, coursely crumbled
5 8 oz. pkgs. cream cheese, softened
1 3/4 c. sugar
2 T. flour
1 1/2 t. vanilla
4 large eggs
2 egg yolks
1/3 c. whipping cream
1 t. grated lemon rind
2 8 oz. sour cream
1/3 c. sugar
Garnish: Crumbled Pralines (recipe follows)
Combine cookie crumbs and butter and press onto bottom and sides of greased 10" springform pan. Bake at 350 for 8 mts. Cool on wire rack. Sprinkle coarsely chopped pralines on crust. Beat cream cheese til creamy. Gradually add 1 3/4 c. sugar, flour and vanilla. Beat well. Add eggs and yolks one at a time. Beat til yellow disappears. Stir in whipping cream and rind. Mix well and pour onto crust. Place on foil-lined baking sheet and bake at 350 for 1 hour and 20 mts. Cool on rack 1 hour. Stir together sour cream and 1/3 c. sugar. Spread on cheesecake top. Bake 325 10 mts. Cool on rack. Cover and chill 8 hours. Remove sides and garnish with pralines before serving.
Pralines:
Butter
3/4 c. firmly packed light brown sugar
3/4 c. sugar
3/4 c. half and half
3 T. butter
1 1/4 c. coarsely chopped pecans
1/2 t. vanilla
Butter bottom of heavy 3-quart saucepot. Cook brown sugar and nest 3 ingred. over low heat. Stir constantly til sugars dissolve. Stir in pecans.
Bring to a boil over med. heat. Cook stirring occasionally 6-8 mts. or until candy therm. registers 238. Remove from heat. Stir in vanilla, let stand for 3 mts. Beat with wood spoon 3 mts. or until thick. Working rapidly, drop by one tablespoon each onto waxed paper and let stand til firm. Makes 1 dozen bits.
Gina,.Fla (05:45:35) : Apple Clafoutis
1 cup thinly sliced apples (Fugi, Bryburn are best)
1/4 stick real butter
1 cup flour
4 Tbsp sugar
1/2 cup whole milk
2 eggs
2 tsp. baking powder
1/2 tsp salt
2 Tbsp melted real butter
cinnamon (lots)
2 capfuls real Vanilla extract
nutmeg (to taste)
1/3 cup chopped nuts
2 oz. Peach Schnapps
Method:
Mix thinly sliced apples, cinnamon with sugar, vanilla extract, nutmeg, lemon juice in bowl and let marinate for 1 hour.
In small bowl, add flour, sugar, milk, eggs, baking powder, salt and melted butter and blend. Do not over mix.
Melt 1/4 stick butter in 10" Pyrex pie pan; swirl around to cover edges of pie pan.
Place nuts and apple mixture into pie pan.
Add pancake batter.
Drink Peach Schnapps.
Cooking:
Place in center of 350 degree oven.
Cook for approximately 30 minutes or until top starts to brown and returns when pushed with sterile finger.
When done go around edges of pie pan with grapefruit knife and invert onto large platter.
Serve with warm maple syrup.
Serves 8 normal people.
Gina,.Fla (05:43:51) : Apple Dapple Cake with Hot Caramelo
1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.
3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.
4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.
5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
Gina,.Fla (05:41:26) : Island Fever Mango Fandango Bread
2 cups flour
1/4 tsp. salt
3/4 tsp. baking soda
3/4 tsp. baking powder
1 1/4 cups sugar
2 eggs
2" stick of butter
1/4 cup milk
2/3 cup mashed mango (or peaches)
3/8 cup chopped nuts
2 oz. Peach Schnapps
In medium sized bowl, add all dry ingredients and mix together.
Add eggs, butter, milk and blend lightly (just to wet - do not over mix as it makes the dough tough).
Fold in Mangos.
Place into standard, well-greased loaf pan.
Drink 2 oz Peach Schnapps.
Bake at 350 degrees for approximately 50-60 minutes.
Brush with honey and orange juice (1 Tbsp each mixed together.
Let stand on baking rack for 15 minutes before serving.
Gina,.Fla (05:37:19) : Romaine and Orange Tossed Salad
1 head romaine lettuce, rinsed and spun dry
3 kiwifruit, peeled and sliced
1 (11 oz) can mandarin orange slices, drained
1 large red onion, sliced
1/2c. olive oil
1/4 c. lime juice
3 T. red wine vinegar
3 T. orange marmalade
salt and fresh ground black pepper to taste
croutons
1/3 c. halved pecans
3 oz. blue cheese, crumbled
Tear the lettuce into bite-size pieces and place in a salad bowl with the kiwifruit, range sections and onion. Combine the olive oil, lime juice, vinegar, marmalade, salt and pepper. Mix well in a glass jar. Toss the salad with the dressing just before serving. Top with croutons, nuts and blue cheese.
Gina,.Fla (05:35:59) : Dried Cranberries and Pecan Salad with Red Raspberry Vinaigrette
This dresing makes 8 cups and can be refrigerated up to 1 week.
4 cups soybean oil
1 cup light corn syrup
3/4 cup red wine vinegar
3/4 cup sugar
12 ozs. frozen red raspberry concentrate, thawed
12 ozs. frozen red raspberries, thawed
1 1/2 tsp. salt
1 tsp. lemon zest
1 tblsp. fresh lemon juice
Prepare the dressing by combining all the dressing ingred. in a blender. Whirl and refrigerate.
Salad: Romaine
endive
1 cup coursely chopped pecans
1 cup dried cranberries
Clean and hand tear the lettuces. Toss with the dressing and nuts and cranberries.
Gina,.Fla (05:35:13) : Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette
washed and cut-up greens
1/2 c. dried cranberries
1/4 c. pecans, cut-up
1/2 peeled and sliced cucumber
1/2 tomato, cut-up
Vinaigrette:
In a med. bowl, combine the zest of 1 lemon, the juice of 2 lemons, 1 small shallot, minced, 1 T. parsley, 1 t. Dijon mustard, 1/2 t. dried oregano, and 1/2 t. sugar Slowly pour in 1 c. olive oil, whisking constantly. Season with salt and pepper to taste. Refrigerate until ready to use.
Makes 1 1/2 c. of dressing.
Gina,.Fla (05:34:47) : Floridian Salad
This salad is my creation using Louis Rich's Carving Board Chicken Breast Strips, Teriyaki flavor is the best!
1/2 romaine lettuce head, washed and torn into bite-size pieces
1 tomato, cut into chunks
1/2 cucumber, washed, peeled and cut into chunks
1 whole red or green bell pepper, washed, seeded and cut into chunks
stems from the broccoli, grated
1/2 cup grated carrots
1/2 cup white raisins
1/2 cup cut up pecans
2 pkgs. Louis Rich Carving Board Chicken Breasts Stips, Teriyaki flavor
Creamy Vidalia and Peppercorn Dressing (Brushetta Brand is a killer)
Toss salad together, top with pieces of chicken strips and drizzle dressing over.
Gina,.Fla (05:34:12) : Caramelized Walnut and Pear Salad
from Nordstrom Cafe
6 cups mixed baby greens/Romaine mix
1 cup Caramelized Walnuts (recipe below)
1 cup crumbled bleu cheese
2 pears, cut in 1/4-inch dice
1 cup thin strips of red bell pepper
1/2 cup Champagne Vinaigrette (recipe below)
Pear slices and julienne red peppers, to garnish
In a large bowl, toss together the greens, walnuts, bleu cheese, pears and red pepper in the Champagne Vinaigrette. Place mixture in a salad bowl, then garnish with red peppers and slices of pear. Makes 4 servings.
Caramelized Walnuts
1/2 pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350 . Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350 degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.
Champagne Vinaigrette
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper
In a medium bowl, combine shallot, Dijon, sugar, garlic, Champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk. Makes approximately 2 cups.
Gina,.Fla (05:33:27) : Auntie Nell's Salad Extrodinaire
Balsamic Vinaigrette:
1 t. dry mustard
1/2 t. seasoned salt
1/4 t. blk. pepper
3 T. balsamic vinegar
1/2 t. onion juice
1 clove garlic, crushed
3/4 c. olive oil
SALAD:
2 T. butter
1/2 c. chopped walnuts
3 T. brown sugar
Mixed salad greens: I use romaine, leaf lettuce, boston lettuce and radicchio
1 firm apple or pear
alfalfa sprouts
3 scallions, chopped
3-4 oz. crumbled blue cheese
To prepare the balsamic vinaigrette, combine the dry mustard, seasoned salt and pepper. Stir in vinegar, onion juice and garlic. Let stand 1 hour. Just before serving, pour thru a wire-mesh strainer to remove garlic. Beat in olive oil with wire whisk and serve with salad.
To prepare salad, melt butter in skillet over med. heat. Add walnuts and brown sugar and saute til nuts begin to soften. Remove from pan to cool. Wash and drain lettuce. Tear into bite-size pieces and place in a large bowl. At serving time, core fruit and cut into pieces, Toss lettuce, fruit, sprouts, scallions and half the nuts and cheese with balsamic vinaigrette. Sprinkle remaining nuts and cheese over top. Serve immediately.
Gina,.Fla (05:31:39) : RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS
Can be prepared in 45 minutes or less.
1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute
and drained
2 tablespoons thinly sliced scallion greens
In a small heavy saucepan cook the onion with the turmeric and the cardamom
in 1 tablespoon of the butter over moderately low heat, stirring, until the
onion is softened. Add the rice and cook it, stirring, until it is coated
with the butter. Add the broth, bring the liquid to a boil, covered, and
simmer the mixture for 17 minutes, or until the liquid is absorbed and the
rice is tender. Stir in the pistachios, the raisins, the scallion greens,
the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Serves 2.
Gourmet
February 1990
Gina,.Fla (05:30:40) : Pineapple Cheese Spread
This makes 5 cups.
2 8 oz. cream cheese
1 8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
1/2 c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey's Seasoned Salt
Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.
Gina,.Fla (05:28:39) : Spicy Sugared Pecans
1 egg white
1 T water
1/2 t. salt
1 1/4 t., cinnamon
1 c. sugar
1 lb. pecan halves
Beat egg white and water til foamy. Add salt, cinnamon and sugar and mix
well. Add pecans and stir til well coated. Spread on cookie sheet. Bake
at 200 for 45 mts. Stir every 15 mts. Store in airtite container.
Gina,.Fla (05:28:03) : Lori Norman's Pumpkin Crunch Cake
Yield: 20 servings
1 lg Canned pumpkin
13 oz Evaporated milk
3 Eggs, slightly beaten
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves
1 c Sugar
1/2 ts Salt
1 pk Yellow cake mix
1 c Pecans or walnuts, chopped
3/4 c Margarine, melted
Blend together all but the last 3 ingredients. Mix well. Pour
the pumpkin mixture into a lightly greased 9 x 13 inch pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the chopped nuts over the cake mix. Drizzle the melted
margarine over all. Bake at 350~ for 50 minutes, or until it
tests done. Serve plain or with a dollop of Cool Whip.
Gina,.Fla (05:26:28) : Alice Cooper's Nuts to You Buddies
1 1/2 cups butter -- softened
1 1/2 cups sugar
3/4 cup brown sugar -- packed
4 large eggs -- beaten
2 1/2 tsp. vanilla
1 teaspoon lemon juice
3 cups flour
3/4 cup oats -- uncooked
1 teaspoon salt
1/4 teaspoon salt
1 t. ground cinnamon
31/2 cups chocolate chips -- semisweet
1 1/2 cups walnuts -- chopped
Preheat oven to 375 degrees.
Line baking sheets with parchment paper.
Place the butter in a large bowl and cream lightly with an electric mixer.
Add the sugars and beat on medium speed for about 2 minutes.
Add the eggs,one at a time, beating well after each addition.
Add the vanilla and lemon juice and mix well.
In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend.
Add chocolate chips and walnuts and stir to combine.
Using a 1/4 cup measure or a 2-oz ice cream scoop,
drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie.
Bake for 13 - 15 minutes or until lightly browned around the edges.
Remove from parchment and cool on wire racks.
Gina,.Fla (05:23:37) : Crunchy Macadamia Chunk Cookies
1/2 cup unsalted butter, softened
8 oz. cream cheese, softened
3/4 cup packed light brown sugar
grated zest of 1 lemon
1 1/2 tsp. vanilla
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 cup coarsely chopped unsalted Macadamia nuts
4 oz. white chocolate, coarsely chopped
6 oz.white chocolate, melted ( optional )
In a large bowl,using an electric mixer, beat the butter and cream cheese
for 1-2 minutes, until creamy, scraping the bowl occasionally.
Add the sugar and continue beating for 1-2 minutes more, until light and fluffy.
Beat in the vanilla and lemon zest.
Sift the flour and baking powder into a bowl, and stir into the cream cheese
mixture. Stir in the chopped nuts and chocolate. Chill the dough for about
1/2 hour, until firm.
Preheat the oven to 400 F. Lightly spray cookie sheets with cooking spray or
grease the pans. Drop dough by heaping teaspoons onto prepared cookie sheets
about 2" apart, and flatten slightly. Bake cookies for 8-10 minutes, until
puffed and golden. Remove the baking sheets to wire racks to cool slightly,
then transfer cookies off of cookie sheets to wire rack to cool completely.
Drizzle cooled cookies with the melted white chocolate, if desired.
Makes about 20 cookies :o)
Gina,.Fla (05:22:43) : Cinnamon Black Walnut Chocolate Chip Ice Cream
2 cups whipping cream
2 cups half and half
1 cup sugar
1 1/4 cups chopped black walnuts
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
1 1/2 cups chocolate chips
dash salt
Combine all ingredients. Cover and churn for about 50 minutes. I use an electric ice cream mixer. This makes 2 quarts.
Gina,.Fla (05:20:58) : Almond Crunch Tea Bread
1/3 c. sugar
1/3 c. all-purpose flour
2 T. butter, softened
1 T. ground cinnamon
1/2 c. crushed almonds
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 8 oz. pkg. cream cheese, softened
1 stick of butter, softened
1 1/2 c. sugar
2 large eggs
1/2 c. buttermilk
1 t. vanilla extract
1 t. almond extract
Preheat oven to 350. Grease and flour a bundt pan.
Combine 1st 5 ingredients, stir with a fork til mixture is crumbly. Sprinkle this mix onto the bottom of the pan evenly.
Combine 2 c. flour and next 3 ingredients in a bowl and set aside.
Beat cream cheese and butter til real fluffy. Gradually add the sugar, beating well. Add the eggs one at a time till all yellow disappears. Add the flour mix alternating with the buttermilk just til blended. Stir in the vanilla and almond.
Pour batter into pan and bake for 1 hour. Cool pan on wire rack for 10 minutes then invert and let cool completely.
Gina,.Fla (05:19:22) : Banana Sour Cream Walnut Loaf
2/3 c. softened butter
1 1/3 c. sugar
2 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs beaten
1 1/2 c. mashed bananas
1/2 c. sour cream
1 c. chopped nuts
Cream butter, gradually add sugar, beat on med. speed. Combine flour and next 3 ingred. Mix well. Combine eggs, bananas and sour cream. Add flour misture to creamed mixture alternating with banana mixture, beginning and ending with flour. Stir in nuts. Pour batter into greased loaf pan, bake at 350 1 hour and 15 mts.
Sandy,TX (04:25:18) : THE BEST PEANUT BRITTLE
by Bonnie Dixon--The Texas Cookbook
3 cups sugar
1 cup light corn syrup
1/2 cup water
3 cups raw peanuts
1 tbl. margarine
1 tsp. salt
2 tsp. baking soda
Boil sugar, syrup and water to medium ball stage (240 degrees) on candy thermometer. Add peanuts and stir until temperature reaches hard crack stage (300 degrees). Remove from heat, add margarine, salt and soda. Immediately pour in large buttered metal tray (cookie sheet) or platter. Cool and break into pieces.
Sandy,TX (04:18:16) : CREOLE PEANUTS
3 cups unsalted cocktail peanuts
1/4 cup peanut oil
1 pkg. Ranch Style dressing mix
1 tsp. dried dill weed
1 tsp. creole seasoning
1 tsp. lemon pepper
Heat oil in small pan. Place peanuts in 13 Xn 9 pan. Pour warm oil over peanuts, stirring to coat. Mix last 4 ingredients together in small bowl. Pour over peanuts, stir well to coat. Bake in 350 degree oven for 12 minutes. Stir once while baking. Allow peanuts to cool before placing in airtight container.
Recipe from the Texas Cookbook.
Dawn-NYS (12:05:08) : Banana Pecan Bread
Makes a 1-lb loaf
1/2 cup milk
1/3 cup bananas -- mashed
1 egg
1 tablespoon butter or margarine
2 cups pastry flour 2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cinnamon -- optional
1 teaspoon active dry yeast
or bread machine yeast
1/2 cup pecans-- chopped & toasted*
Spread the nuts in a single layer in
a shallow baking pan. Bake at a 350 oven for 5 to 10 minutes or till light
golden brown, watching carefully and stirring once or twice so food doesn't
burn.
Add the ingredients to a bread machine according to manufacturer's directions,
adding the banana with the milk. Bake the bread using regular or white setting (use the light color setting, if available).
Dawn-NYS (11:59:01) : Sugared Walnuts (or Pecans or Almonds**)
1 cup brown sugar (packed)
6 Tbsp milk
1 teas grated orange rind
1/4 tea salt
1/4 teas cinnamon
2 1/2 to 3 cups walnut halves
1 teas vanilla
Combine brown sugar, milk, grated orange peel, salt and cinnamon in large
saucepan. Stir to combine. Cook over low heat until candy thermometer
registers 236 degrees.
Remove from heat and add nuts and vanilla. Stir
mixture until it begins to look grainy. Turn out onto wax paper and
separate nuts to cool entirely. Will keep in covered containers in
refrigerator but do not freeze.
** Does not work well on Brazil nuts. Coating does not stick.
Dawn-NYS (11:56:44) : Walnut Roll - lengthy but worth it
1 1/4 cups water
1/2 cup butter or margarine
3 cups flour
2 tablespoons yeast
1/2 cup sugar 1 teaspoon salt
1/3 cup powdered milk 2 medium eggs
2 1/2 cups flour (add more if nec)
2 pounds walnuts -- ground fine 2 sticks butter
2 cups milk 2 egg whites -- beaten stiff
honey to taste
Heat water and butter to 120 degrees. Assemble doughmaker. In large mixer
bowl combine 3 cups flour, yeast, sugar, salt, dry milk, eggs and warm water mixture. Mix with doughmaker at highest speed for 3 minutes. (It may be
necessary to scrape sides of bowl with rubber scraper and rotate bowl
slightly by hand.) Add 2-1/2 cups flour and continue kneading 3 more
minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to
form a stiff dough. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down.
Combine walnuts, butter, milk and honey and warm or cook on heat until the right consistency. Cool and add egg whites. Roll dough about 1/4 inch thick. Spread walnut mixture evenly over entire dough and sprinkle with cinnamon and raisins. Begin rolling as for jelly roll cake at wides end.
In a greased and floured pan, coil dough around. Brush top with oil; prick several places with toothpick. Let rise about 25 minutes. Bake in pre-heated 350 oven for 45-minutes to an hour.
01-19-2000 - Nuts About Recipes Using Nuts
30 Recipes Using Nuts
Georgie,NJ (08:51:57) : TOFFEE BUTTER CRUNCH
(Butter is a must for top-notch toffee flavor)
1/2 cup coarsely choped toasted almond or pecans
1 cup butter
1 cup sugar
1 Tbsp light corn syrup
3/4 cup semisweet chocolate chips
1/2 cup finely chopped toasted almonds or pecans
Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Butter sides of a heavy 2 qt saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 Tbsp Water. Cook and stir over medium-high heat to boiling.
Clip cnady thermometer to pan. Cook and stir over medium heat to 290 deg, soft-crack stage (about 15 minutes). Watch carefully after 280 deg to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or till firm; sprinkle with chocolate chips. Let stand 1 to 2 inutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Chill till firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 lbs (48 servings)
Georgie,NJ (08:40:49) : CHEESE NUT BREAD
(Choose your favorite nut--pecans, almonds, walnuts, peanuts or even hazelnuts (filberts) to flavor this bread)
3 cups flour
3/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 beaten egg
1-2/3 cup milk
1/4 cup cooking oil
1/2 tsp dried oregano or dried basil, crushed
1 cup shredded Swiss or Cheddar cheese
3/4 cup chopped nuts
In bowl, stir together flour, sugar, baking powder, salt, baking soda and oregano (or basil). In another bowl combine beaten egg, milk and cooking oil. Add to flour mixture, stirring just till combined. Stir nuts and cheese into batter.
Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 deg for 1 to 1-1/4 hours or till toothpick inserted near center comes out clean.
Cool in the pan for 10 min. Remove; cool thoroughly on wire racks. Wrap and store overnight before slicing. Makes 1 large loaf, 2 small loaves.
Note: Can use two 7-1/2 x 3-1/2 x 2 inch loaf pans--Bake at 350 deg for 40 to 45 minutes.
Georgie,NJ (08:29:28) : NUT TORTE
(A blender or food processor makes for fast mixing of the rich cake)
2 Tbsp flour
1 tsp baking powder
1 tsp finely shredded orange peel
4 eggs
3/4 cup sugar
2-1/2 cups walnuts or pecans or hazelnuts
Chocolate Butter Frosting (follows)
In bowl stir together flour, baking powder and orange peel; set aside. In blender container or food processor bowl place eggs and sugar. Cover and blend till smooth. Add nuts. Blend or process about 1 minute or till nearly smooth. Add flour mixture; blend or process just till combined.
Spread batter evenly into 2 greased and floured 8 inch round baking pans. Bake in 350 deg oven about 20 min or till lightly browned. Cool on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks. Frost with chocolate butter frosting. Serves 12
CHOCOLATE BUTTER FROSTING
1/2 cup unsweetened cocoa powder
1/3 cup butter or margarine
4 cups sifted powdered sugar
1/4 cu milk
1-1/2 tsp vanilla
Milk
In bowl beat butter with cocoa till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. (Frosts tops and sides of two 8 or 9 inch cake layers.
Gina,.Fla (05:51:48) : Sweet Potato Crunch
6 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. nutmeg
1 tsp. cinnamon
handful of small marshmallows
Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Sprinkle with marshmallows. Bake at 350 for 45 minutes.
Gina,.Fla (05:51:08) : New England Style Stuffing
1 lb. Tennessee Pride or Jimmy Dean Pork mild sausage
2 c. chopped onions
1 c. chopped celery, incl. leaves
1 bag 14 oz. Pepperidge Farm herb seasoned stuffing plus a small bag of stuffing
2 c. chicken broth (Swanson's canned)
2 sticks butter
1 c. golden raisins
3 red apple, washed, cored and chopped
1/2 c. chopped almonds or pecans or walnuts
1t. cinnamon
salt and pepper to taste
2 packets GWashington's Seasonings
Cook sausage in skillet till browned. Drain and set aside. Heat the broth and melt a stick of butter in it. Set aside. Saute onions and celery in butter till onions begin to golden.
In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your hands, add 1 c. of broth at a time till you get to the mushy stuffing stage.
Taste and adjust seasoning by adding salt and pepper to taste.
Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.
Gina,.Fla (05:48:16) : Mrs. B's White Chocolate Cake
This is the cake my husband always requests for his birthday. It is very good...
1 c. butter, softened
2 c. sugar
1 t. vanilla
4 eggs, separated
1/2 lb. white chocolate, melted
2 1/2 c. cake flour
1/4 t. salt
1 t. baking powder
1 c. buttermilk
1 c. pecans, finely chopped
1 c. golden raisins
Icing:
1 stick butter, softened
1 8 oz. cream cheese
1 c. pecans, finely chopped
1 lb. box powdered sugar
Cream butter and sugar. Beat in yolks, vanilla and white chocolate. Add buttermilk alternating with flour, salt, and baking powder. Beat egg whites real stiff. Fold in. Stir in nuts. Pour batter into greased 9x13" pan or bundt pan, bake at 350 50-60 mts. Cool 5 mts. and invert onto serving platter if making bundt. Cool completely before icing.
Gina,.Fla (05:47:22) : Praline Crusted Cheesecake
2 c. crushed shortbread cookies (about 28)
3 T. butter, melted
4 pralines, coursely crumbled
5 8 oz. pkgs. cream cheese, softened
1 3/4 c. sugar
2 T. flour
1 1/2 t. vanilla
4 large eggs
2 egg yolks
1/3 c. whipping cream
1 t. grated lemon rind
2 8 oz. sour cream
1/3 c. sugar
Garnish: Crumbled Pralines (recipe follows)
Combine cookie crumbs and butter and press onto bottom and sides of greased 10" springform pan. Bake at 350 for 8 mts. Cool on wire rack. Sprinkle coarsely chopped pralines on crust. Beat cream cheese til creamy. Gradually add 1 3/4 c. sugar, flour and vanilla. Beat well. Add eggs and yolks one at a time. Beat til yellow disappears. Stir in whipping cream and rind. Mix well and pour onto crust. Place on foil-lined baking sheet and bake at 350 for 1 hour and 20 mts. Cool on rack 1 hour. Stir together sour cream and 1/3 c. sugar. Spread on cheesecake top. Bake 325 10 mts. Cool on rack. Cover and chill 8 hours. Remove sides and garnish with pralines before serving.
Pralines:
Butter
3/4 c. firmly packed light brown sugar
3/4 c. sugar
3/4 c. half and half
3 T. butter
1 1/4 c. coarsely chopped pecans
1/2 t. vanilla
Butter bottom of heavy 3-quart saucepot. Cook brown sugar and nest 3 ingred. over low heat. Stir constantly til sugars dissolve. Stir in pecans.
Bring to a boil over med. heat. Cook stirring occasionally 6-8 mts. or until candy therm. registers 238. Remove from heat. Stir in vanilla, let stand for 3 mts. Beat with wood spoon 3 mts. or until thick. Working rapidly, drop by one tablespoon each onto waxed paper and let stand til firm. Makes 1 dozen bits.
Gina,.Fla (05:45:35) : Apple Clafoutis
1 cup thinly sliced apples (Fugi, Bryburn are best)
1/4 stick real butter
1 cup flour
4 Tbsp sugar
1/2 cup whole milk
2 eggs
2 tsp. baking powder
1/2 tsp salt
2 Tbsp melted real butter
cinnamon (lots)
2 capfuls real Vanilla extract
nutmeg (to taste)
1/3 cup chopped nuts
2 oz. Peach Schnapps
Method:
Mix thinly sliced apples, cinnamon with sugar, vanilla extract, nutmeg, lemon juice in bowl and let marinate for 1 hour.
In small bowl, add flour, sugar, milk, eggs, baking powder, salt and melted butter and blend. Do not over mix.
Melt 1/4 stick butter in 10" Pyrex pie pan; swirl around to cover edges of pie pan.
Place nuts and apple mixture into pie pan.
Add pancake batter.
Drink Peach Schnapps.
Cooking:
Place in center of 350 degree oven.
Cook for approximately 30 minutes or until top starts to brown and returns when pushed with sterile finger.
When done go around edges of pie pan with grapefruit knife and invert onto large platter.
Serve with warm maple syrup.
Serves 8 normal people.
Gina,.Fla (05:43:51) : Apple Dapple Cake with Hot Caramelo
1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.
3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.
4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.
5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
Gina,.Fla (05:41:26) : Island Fever Mango Fandango Bread
2 cups flour
1/4 tsp. salt
3/4 tsp. baking soda
3/4 tsp. baking powder
1 1/4 cups sugar
2 eggs
2" stick of butter
1/4 cup milk
2/3 cup mashed mango (or peaches)
3/8 cup chopped nuts
2 oz. Peach Schnapps
In medium sized bowl, add all dry ingredients and mix together.
Add eggs, butter, milk and blend lightly (just to wet - do not over mix as it makes the dough tough).
Fold in Mangos.
Place into standard, well-greased loaf pan.
Drink 2 oz Peach Schnapps.
Bake at 350 degrees for approximately 50-60 minutes.
Brush with honey and orange juice (1 Tbsp each mixed together.
Let stand on baking rack for 15 minutes before serving.
Gina,.Fla (05:37:19) : Romaine and Orange Tossed Salad
1 head romaine lettuce, rinsed and spun dry
3 kiwifruit, peeled and sliced
1 (11 oz) can mandarin orange slices, drained
1 large red onion, sliced
1/2c. olive oil
1/4 c. lime juice
3 T. red wine vinegar
3 T. orange marmalade
salt and fresh ground black pepper to taste
croutons
1/3 c. halved pecans
3 oz. blue cheese, crumbled
Tear the lettuce into bite-size pieces and place in a salad bowl with the kiwifruit, range sections and onion. Combine the olive oil, lime juice, vinegar, marmalade, salt and pepper. Mix well in a glass jar. Toss the salad with the dressing just before serving. Top with croutons, nuts and blue cheese.
Gina,.Fla (05:35:59) : Dried Cranberries and Pecan Salad with Red Raspberry Vinaigrette
This dresing makes 8 cups and can be refrigerated up to 1 week.
4 cups soybean oil
1 cup light corn syrup
3/4 cup red wine vinegar
3/4 cup sugar
12 ozs. frozen red raspberry concentrate, thawed
12 ozs. frozen red raspberries, thawed
1 1/2 tsp. salt
1 tsp. lemon zest
1 tblsp. fresh lemon juice
Prepare the dressing by combining all the dressing ingred. in a blender. Whirl and refrigerate.
Salad: Romaine
endive
1 cup coursely chopped pecans
1 cup dried cranberries
Clean and hand tear the lettuces. Toss with the dressing and nuts and cranberries.
Gina,.Fla (05:35:13) : Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette
washed and cut-up greens
1/2 c. dried cranberries
1/4 c. pecans, cut-up
1/2 peeled and sliced cucumber
1/2 tomato, cut-up
Vinaigrette:
In a med. bowl, combine the zest of 1 lemon, the juice of 2 lemons, 1 small shallot, minced, 1 T. parsley, 1 t. Dijon mustard, 1/2 t. dried oregano, and 1/2 t. sugar Slowly pour in 1 c. olive oil, whisking constantly. Season with salt and pepper to taste. Refrigerate until ready to use.
Makes 1 1/2 c. of dressing.
Gina,.Fla (05:34:47) : Floridian Salad
This salad is my creation using Louis Rich's Carving Board Chicken Breast Strips, Teriyaki flavor is the best!
1/2 romaine lettuce head, washed and torn into bite-size pieces
1 tomato, cut into chunks
1/2 cucumber, washed, peeled and cut into chunks
1 whole red or green bell pepper, washed, seeded and cut into chunks
stems from the broccoli, grated
1/2 cup grated carrots
1/2 cup white raisins
1/2 cup cut up pecans
2 pkgs. Louis Rich Carving Board Chicken Breasts Stips, Teriyaki flavor
Creamy Vidalia and Peppercorn Dressing (Brushetta Brand is a killer)
Toss salad together, top with pieces of chicken strips and drizzle dressing over.
Gina,.Fla (05:34:12) : Caramelized Walnut and Pear Salad
from Nordstrom Cafe
6 cups mixed baby greens/Romaine mix
1 cup Caramelized Walnuts (recipe below)
1 cup crumbled bleu cheese
2 pears, cut in 1/4-inch dice
1 cup thin strips of red bell pepper
1/2 cup Champagne Vinaigrette (recipe below)
Pear slices and julienne red peppers, to garnish
In a large bowl, toss together the greens, walnuts, bleu cheese, pears and red pepper in the Champagne Vinaigrette. Place mixture in a salad bowl, then garnish with red peppers and slices of pear. Makes 4 servings.
Caramelized Walnuts
1/2 pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350 . Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350 degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.
Champagne Vinaigrette
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper
In a medium bowl, combine shallot, Dijon, sugar, garlic, Champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk. Makes approximately 2 cups.
Gina,.Fla (05:33:27) : Auntie Nell's Salad Extrodinaire
Balsamic Vinaigrette:
1 t. dry mustard
1/2 t. seasoned salt
1/4 t. blk. pepper
3 T. balsamic vinegar
1/2 t. onion juice
1 clove garlic, crushed
3/4 c. olive oil
SALAD:
2 T. butter
1/2 c. chopped walnuts
3 T. brown sugar
Mixed salad greens: I use romaine, leaf lettuce, boston lettuce and radicchio
1 firm apple or pear
alfalfa sprouts
3 scallions, chopped
3-4 oz. crumbled blue cheese
To prepare the balsamic vinaigrette, combine the dry mustard, seasoned salt and pepper. Stir in vinegar, onion juice and garlic. Let stand 1 hour. Just before serving, pour thru a wire-mesh strainer to remove garlic. Beat in olive oil with wire whisk and serve with salad.
To prepare salad, melt butter in skillet over med. heat. Add walnuts and brown sugar and saute til nuts begin to soften. Remove from pan to cool. Wash and drain lettuce. Tear into bite-size pieces and place in a large bowl. At serving time, core fruit and cut into pieces, Toss lettuce, fruit, sprouts, scallions and half the nuts and cheese with balsamic vinaigrette. Sprinkle remaining nuts and cheese over top. Serve immediately.
Gina,.Fla (05:31:39) : RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS
Can be prepared in 45 minutes or less.
1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute
and drained
2 tablespoons thinly sliced scallion greens
In a small heavy saucepan cook the onion with the turmeric and the cardamom
in 1 tablespoon of the butter over moderately low heat, stirring, until the
onion is softened. Add the rice and cook it, stirring, until it is coated
with the butter. Add the broth, bring the liquid to a boil, covered, and
simmer the mixture for 17 minutes, or until the liquid is absorbed and the
rice is tender. Stir in the pistachios, the raisins, the scallion greens,
the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Serves 2.
Gourmet
February 1990
Gina,.Fla (05:30:40) : Pineapple Cheese Spread
This makes 5 cups.
2 8 oz. cream cheese
1 8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
1/2 c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey's Seasoned Salt
Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.
Gina,.Fla (05:28:39) : Spicy Sugared Pecans
1 egg white
1 T water
1/2 t. salt
1 1/4 t., cinnamon
1 c. sugar
1 lb. pecan halves
Beat egg white and water til foamy. Add salt, cinnamon and sugar and mix
well. Add pecans and stir til well coated. Spread on cookie sheet. Bake
at 200 for 45 mts. Stir every 15 mts. Store in airtite container.
Gina,.Fla (05:28:03) : Lori Norman's Pumpkin Crunch Cake
Yield: 20 servings
1 lg Canned pumpkin
13 oz Evaporated milk
3 Eggs, slightly beaten
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves
1 c Sugar
1/2 ts Salt
1 pk Yellow cake mix
1 c Pecans or walnuts, chopped
3/4 c Margarine, melted
Blend together all but the last 3 ingredients. Mix well. Pour
the pumpkin mixture into a lightly greased 9 x 13 inch pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the chopped nuts over the cake mix. Drizzle the melted
margarine over all. Bake at 350~ for 50 minutes, or until it
tests done. Serve plain or with a dollop of Cool Whip.
Gina,.Fla (05:26:28) : Alice Cooper's Nuts to You Buddies
1 1/2 cups butter -- softened
1 1/2 cups sugar
3/4 cup brown sugar -- packed
4 large eggs -- beaten
2 1/2 tsp. vanilla
1 teaspoon lemon juice
3 cups flour
3/4 cup oats -- uncooked
1 teaspoon salt
1/4 teaspoon salt
1 t. ground cinnamon
31/2 cups chocolate chips -- semisweet
1 1/2 cups walnuts -- chopped
Preheat oven to 375 degrees.
Line baking sheets with parchment paper.
Place the butter in a large bowl and cream lightly with an electric mixer.
Add the sugars and beat on medium speed for about 2 minutes.
Add the eggs,one at a time, beating well after each addition.
Add the vanilla and lemon juice and mix well.
In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend.
Add chocolate chips and walnuts and stir to combine.
Using a 1/4 cup measure or a 2-oz ice cream scoop,
drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie.
Bake for 13 - 15 minutes or until lightly browned around the edges.
Remove from parchment and cool on wire racks.
Gina,.Fla (05:23:37) : Crunchy Macadamia Chunk Cookies
1/2 cup unsalted butter, softened
8 oz. cream cheese, softened
3/4 cup packed light brown sugar
grated zest of 1 lemon
1 1/2 tsp. vanilla
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 cup coarsely chopped unsalted Macadamia nuts
4 oz. white chocolate, coarsely chopped
6 oz.white chocolate, melted ( optional )
In a large bowl,using an electric mixer, beat the butter and cream cheese
for 1-2 minutes, until creamy, scraping the bowl occasionally.
Add the sugar and continue beating for 1-2 minutes more, until light and fluffy.
Beat in the vanilla and lemon zest.
Sift the flour and baking powder into a bowl, and stir into the cream cheese
mixture. Stir in the chopped nuts and chocolate. Chill the dough for about
1/2 hour, until firm.
Preheat the oven to 400 F. Lightly spray cookie sheets with cooking spray or
grease the pans. Drop dough by heaping teaspoons onto prepared cookie sheets
about 2" apart, and flatten slightly. Bake cookies for 8-10 minutes, until
puffed and golden. Remove the baking sheets to wire racks to cool slightly,
then transfer cookies off of cookie sheets to wire rack to cool completely.
Drizzle cooled cookies with the melted white chocolate, if desired.
Makes about 20 cookies :o)
Gina,.Fla (05:22:43) : Cinnamon Black Walnut Chocolate Chip Ice Cream
2 cups whipping cream
2 cups half and half
1 cup sugar
1 1/4 cups chopped black walnuts
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
1 1/2 cups chocolate chips
dash salt
Combine all ingredients. Cover and churn for about 50 minutes. I use an electric ice cream mixer. This makes 2 quarts.
Gina,.Fla (05:20:58) : Almond Crunch Tea Bread
1/3 c. sugar
1/3 c. all-purpose flour
2 T. butter, softened
1 T. ground cinnamon
1/2 c. crushed almonds
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 8 oz. pkg. cream cheese, softened
1 stick of butter, softened
1 1/2 c. sugar
2 large eggs
1/2 c. buttermilk
1 t. vanilla extract
1 t. almond extract
Preheat oven to 350. Grease and flour a bundt pan.
Combine 1st 5 ingredients, stir with a fork til mixture is crumbly. Sprinkle this mix onto the bottom of the pan evenly.
Combine 2 c. flour and next 3 ingredients in a bowl and set aside.
Beat cream cheese and butter til real fluffy. Gradually add the sugar, beating well. Add the eggs one at a time till all yellow disappears. Add the flour mix alternating with the buttermilk just til blended. Stir in the vanilla and almond.
Pour batter into pan and bake for 1 hour. Cool pan on wire rack for 10 minutes then invert and let cool completely.
Gina,.Fla (05:19:22) : Banana Sour Cream Walnut Loaf
2/3 c. softened butter
1 1/3 c. sugar
2 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs beaten
1 1/2 c. mashed bananas
1/2 c. sour cream
1 c. chopped nuts
Cream butter, gradually add sugar, beat on med. speed. Combine flour and next 3 ingred. Mix well. Combine eggs, bananas and sour cream. Add flour misture to creamed mixture alternating with banana mixture, beginning and ending with flour. Stir in nuts. Pour batter into greased loaf pan, bake at 350 1 hour and 15 mts.
Sandy,TX (04:25:18) : THE BEST PEANUT BRITTLE
by Bonnie Dixon--The Texas Cookbook
3 cups sugar
1 cup light corn syrup
1/2 cup water
3 cups raw peanuts
1 tbl. margarine
1 tsp. salt
2 tsp. baking soda
Boil sugar, syrup and water to medium ball stage (240 degrees) on candy thermometer. Add peanuts and stir until temperature reaches hard crack stage (300 degrees). Remove from heat, add margarine, salt and soda. Immediately pour in large buttered metal tray (cookie sheet) or platter. Cool and break into pieces.
Sandy,TX (04:18:16) : CREOLE PEANUTS
3 cups unsalted cocktail peanuts
1/4 cup peanut oil
1 pkg. Ranch Style dressing mix
1 tsp. dried dill weed
1 tsp. creole seasoning
1 tsp. lemon pepper
Heat oil in small pan. Place peanuts in 13 Xn 9 pan. Pour warm oil over peanuts, stirring to coat. Mix last 4 ingredients together in small bowl. Pour over peanuts, stir well to coat. Bake in 350 degree oven for 12 minutes. Stir once while baking. Allow peanuts to cool before placing in airtight container.
Recipe from the Texas Cookbook.
Dawn-NYS (12:05:08) : Banana Pecan Bread
Makes a 1-lb loaf
1/2 cup milk
1/3 cup bananas -- mashed
1 egg
1 tablespoon butter or margarine
2 cups pastry flour 2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cinnamon -- optional
1 teaspoon active dry yeast
or bread machine yeast
1/2 cup pecans-- chopped & toasted*
Spread the nuts in a single layer in
a shallow baking pan. Bake at a 350 oven for 5 to 10 minutes or till light
golden brown, watching carefully and stirring once or twice so food doesn't
burn.
Add the ingredients to a bread machine according to manufacturer's directions,
adding the banana with the milk. Bake the bread using regular or white setting (use the light color setting, if available).
Dawn-NYS (11:59:01) : Sugared Walnuts (or Pecans or Almonds**)
1 cup brown sugar (packed)
6 Tbsp milk
1 teas grated orange rind
1/4 tea salt
1/4 teas cinnamon
2 1/2 to 3 cups walnut halves
1 teas vanilla
Combine brown sugar, milk, grated orange peel, salt and cinnamon in large
saucepan. Stir to combine. Cook over low heat until candy thermometer
registers 236 degrees.
Remove from heat and add nuts and vanilla. Stir
mixture until it begins to look grainy. Turn out onto wax paper and
separate nuts to cool entirely. Will keep in covered containers in
refrigerator but do not freeze.
** Does not work well on Brazil nuts. Coating does not stick.
Dawn-NYS (11:56:44) : Walnut Roll - lengthy but worth it
1 1/4 cups water
1/2 cup butter or margarine
3 cups flour
2 tablespoons yeast
1/2 cup sugar 1 teaspoon salt
1/3 cup powdered milk 2 medium eggs
2 1/2 cups flour (add more if nec)
2 pounds walnuts -- ground fine 2 sticks butter
2 cups milk 2 egg whites -- beaten stiff
honey to taste
Heat water and butter to 120 degrees. Assemble doughmaker. In large mixer
bowl combine 3 cups flour, yeast, sugar, salt, dry milk, eggs and warm water mixture. Mix with doughmaker at highest speed for 3 minutes. (It may be
necessary to scrape sides of bowl with rubber scraper and rotate bowl
slightly by hand.) Add 2-1/2 cups flour and continue kneading 3 more
minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to
form a stiff dough. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down.
Combine walnuts, butter, milk and honey and warm or cook on heat until the right consistency. Cool and add egg whites. Roll dough about 1/4 inch thick. Spread walnut mixture evenly over entire dough and sprinkle with cinnamon and raisins. Begin rolling as for jelly roll cake at wides end.
In a greased and floured pan, coil dough around. Brush top with oil; prick several places with toothpick. Let rise about 25 minutes. Bake in pre-heated 350 oven for 45-minutes to an hour.
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