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Swedish Nuts Recipe

August 28th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupsblanched almonds
  2. 2cupswalnut halves
  3. 2egg whites
  4. 1cupsugar
  5. 1dashsalt
  6. 1/2cupbutter

DIRECTIONS

  1. Heat oven to 325 degrees.
  2. Toast nuts 15 minutes or until light brown.
  3. Beat egg whites until frothy; gradually beat in sugar and salt until smooth and glossy.
  4. Fold nuts into egg whites.
  5. Melt butter in large baking pan.
  6. Spread nut mixture over butter.
  7. Bake about 30 minutes, stirring every 10 minutes, until no butter remains in the pan and the nuts are coated and evenly browned.
  8. Cool.
  9. Store in tightly covered container.

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Grape-Nuts Quick Bread Recipe

August 27th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsbuttermilk
  2. 1cupGrape-Nuts cereal
  3. 1egg, lightly beaten
  4. 3cupsall-purpose flour
  5. 1cupsugar
  6. 1teaspoonbaking powder
  7. 1teaspoonbaking soda
  8. 1/2teaspoonsalt

DIRECTIONS

  1. In a bowl, combine the buttermilk and cereal; let stand for 10 minutes.Add egg.
  2. Combine the dry ingredients; stir into cereal mixture just until moistened.
  3. Spoon into two greased 8x4x2 inch loaf pans.
  4. Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing from pans to wire racks.

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Go Nuts Granola Recipe

July 14th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 6cupsrolled oats(use six way rolled grain if you can find it)
  2. 2/3cup honeyroasted sunflower seeds
  3. 1/3cupsesame seeds
  4. 2/3cup greenpumpkin seeds
  5. 1 1/2cupssliced almonds
  6. 1 2/3cupscoconut
  7. 1cupraisins
  8. 1/2cupgolden raisins
  9. 1/2cupbutter
  10. 1/2cupbrown sugar
  11. 1/2cuphoney
  12. 1/2teaspoonsalt
  13. 1teaspoonpure vanilla extract
  14. 1teaspooncinnamon

DIRECTIONS

  1. Preheat oven to 300°.In a large stainless steel bowl mix gains and seeds.
  2. Bake mixture for 6 minutes, stir and bake an additional 6.
  3. In another bowl mix coconut and almonds.
  4. In a microwave-safe bowl place butter, sugar, honey, salt, and cinnamon. Heat till butter melts completely. Mix thoroughly and add vanilla.
  5. Whip to make thick sauce.
  6. Add coconut and grain mixtures, pour on sauce, and mix well.
  7. Bake 300° oven for 15 minutes stirring every 3 minutes. Remove, cool and add raisins. Store in air tight container.

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Candied Macadamia Nuts Recipe

June 26th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupmacadamia nuts
  2. 3tablespoonsunbleached cane sugar(okay to use white granulated sugar although I prefer the cane sugar)or brown sugar

DIRECTIONS

  1. In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
  2. Add the sugar; mix well.
  3. The sugar will start to melt as it comes to temperature.
  4. At this point you want to watch the skillet carefully so that the sugar doesn’t burn. Reduce heat if necessary. Should the sugar burn, you must start over.
  5. NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
  6. Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
  7. Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
  8. Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
  9. Store in airtight container and refrigertate any leftovers.
  10. (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).

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German Coffeecake With Nuts and Chocolate ( Nusskuchen ) Recipe

June 17th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. For a 9×5 inch loaf pan

  2. 1cupflour(130 grams)
  3. 1 1/2teaspoonsbaking powder
  4. 1/2cupunsalted butter, softened, plus
  5. 6tablespoonsunsalted butter, softened(200 grams total)
  6. 1cupsuperfine sugar, plus
  7. 2tablespoonssuperfine sugar(250 grams total)
  8. 6eggs, separated in whites and yolks
  9. 1pinchsalt
  10. 1/2teaspooncinnamon
  11. 3/4cupsemisweet chocolate, chopped into 1/8 inch pieces(100 grams)
  12. 2 2/3cupsground hazelnutsor ground walnuts(200 grams)
  13. To grease pan

  14. 1tablespoon meltedbutter
  15. 2tablespoonsflour

DIRECTIONS

  1. Note: Time for cooling is not included.
  2. Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
  3. Mix flour with baking powder.
  4. Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
  5. In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
  6. Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
  7. Sift flour over mixture. Don’t mix. Put 1 cup of egg white on flour.
  8. With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
  9. Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
  10. Fill batter evenly into pan.
  11. Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
  12. Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
  13. Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
  14. Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
  15. Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :) .

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