Pecans
Pecans were once a survival food for Native Americans.
Today's cuisine includes not only desserts, but also many savory
applications for the pecan.
Crunchy & Sweet Pecans
Ingredients
1 cup pecan halves
3 cups water
2 Tablespoons brown sugar
Peanut oil
Bring water to boil and add nuts. Return to boil for one minute.
Drain nuts and rinse with warm water. Mix with brown sugar. Heat
peanut oil (enough to cover pan bottom). Add nuts to peanut oil
and stir until nuts are lightly browned. Pour onto wax paper until
cool. Keeps up to two weeks.
Serves: 4 to 6
from Jo Tweed
Queen Anne Bed and Breakfast Inn
|

Not just for sweets, the almond gives a classy touch
to
savory dishes as well. Almonds are also healthy, but
those with cold sores need to steer clear.
Crunchy & Savory Almonds
-
Ingredients
-
1/8 cup olive oil
-
2 teaspoons curry powder
-
1/2 teaspoon garlic powder
-
1/4 teaspoon onion powder
-
1/8 teaspoon cayenne
-
1 cup almonds
Mix ingredients (except almonds).
Heat in saucepan. Add almonds and stir until coated.
Bake the nuts on a foil-covered cookie sheet at 300 degrees for about
10 minutes until lightly browned.
Stir twice while baking. Keeps up to two weeks.
Serves:4 to 6
Queen Anne Bed and Breakfast Inn
|
Amish Chestnut Stuffing
1 pound fresh chestnuts
1/2 cup melted butter or margarine
4 cups bread crumbs
2 well beaten eggs
1/2 cup chopped celery
1 1/2 teaspoon salt
4 teaspoon poultry seasoning
1/2 cup chopped celery
Wash chestnuts, make two slits on each shell, and bake for
15 minutes at 475 degrees. Shell, boil in water to cover for
20 minutes. Chop fine. Mix with the melted butter, bread,
crumbs, salt, poultry seasoning, egg and celery. Toss well.
Yields enough to stuff a 18 pound bird.
|
Nutty Honey Mustard
Serves 2
1/4 raw almonds
2 tsp. mustard
1 Tbs. honey
pinch of cumin
1/2 tsp. garlic powder
1/2 lemon, juiced
2 tsp. Good Tasting Yeast
pinch of sea salt
Blend almonds in coffee grinder, a small amount at a time. Pour powder
into bowl. Add wet ingredients till desired constancy. Add dry ingredients.
The traditional flavors of mustard and honey blended with the nutty
oils of almonds with a hint of garlic and the life of lemon juice
overwhelms the senses. Smashing ungodly cravings, causing them to
flee in terror in the light of this overwhelming and all encompassing
orchestration of delight. ____________________________________
|
Mom's Hazelnut Special
Ingredients:
1/2 tablespoon active dry yeast
1 1/4 cups bread flour
1 cup whole wheat flour
1 tablespoon bread flour (optional)
1 1/8 cups warm water (110 degrees
F/45 degrees C)
1 tablespoon sesame seeds
1 1/2 tablespoons sunflower seeds
2 cups chopped hazelnuts
1 tablespoon white sugar
1 1/2 tablespoons vegetable oil
2/3 teaspoon salt
Follow the directions for your bread machine, but do not reserve the
nuts for
later, add them at the beginning for better flavor.
Makes 10 servings
|
WALNUT PILAF

2 cups walnuts 20+, chopped (reserve 4 halves for garnish)
4 cups sliced mushrooms
1/4 cup minced onion
4 ounces brown rice
1 1/2 cups low sodium beef or vegetable broth
1 Tablespoon balsamic vinegar
2 teaspoons aromatic bitters
1/2 teaspoon crushed dried rosemary
1/2 teaspoon pepper
2 Tablespoons minced parsley
Preheat oven to 350° F. Spread walnuts evenly on a cookie sheet,
bake 10-12 minutes until fragrant and lightly toasted. Set aside.
Heat a large nonstick skillet over medium high heat for 1 minute.
Add mushrooms and onion, cook, stirring often for about 10 mintues,
until mushrooms' liquid has evaporated and onion is golden brown.
Add rice, broth, vinegar, bitters, rosemary and pepper, bring to a
boil. Reduce heat, cover and simmer 40 minutes until rice is tender
and liquid is absorbed. Add reserved walnuts, toss to combine. Sprinkle
with parsley, garnish with walnut halves and serve.
|
From: mworkman@vm.cc.purdue.edu (Maggie Workman)
Source: The Best of Electric Crockery Cooking
APRICOT NUT BREAD

(makes 4 to 6 servings)
Ingredients:
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Instructions:
Place the apricots on a chopping block. Sprinkle 1 T flour over
them. Dip a knife into the flour and chop the apricots finely. Flour
the knife often to keep the cut up fruit from sticking together.
Sift the remaining flour, baking powder, baking soda, salt and sugar
into a large bowl. Combine the milk, egg, orange peel, and oil.
Stir the flour mixture and the whole wheat flour. Fold in the cut
up apricots, any flour left on the cutting block and the walnuts.
Pour into a well greased, floured bakin unit. Cover and place on
a rack in the slow cooker, but prop the lid open a fraction with
a toothpick or a twist of foil to let excess steam escape. Cook
on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm
or cold. Now before you all ask what a baking unit is (I wondered
as I sat and typed this in), I looked it up in the front of the
bread section. She says that some manufacturers are making units
for slow cookers, but if you don't have one, a 2 pound coffee can
works. Pyrex muffin cups also work. Also 1,
1 1/2 and 2 quart molds work. Do not lift the lid while baking this
bread.

Parmesan Pine Nut Bread
1 1/2 LB LOAF
1 c Plus 2 tb water
1 tb Olive or vegetable oil
3 c Bread flour *
1/4 c Parmesan cheese
2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast
3 tb Pine nuts
***************
2 LB LOAF
1 1/2 c Water *1 tb Olive or vegetable oil * 4 c Bread flour
1/3 c Dry milk * 2 tb Sugar
1 1/2 ts Salt *
1 1/2 ts Yeast
1/4 c Pine nuts
Place all ingredients in the order listed except pine nuts.
Add pine nuts at the raisin/nut signal or 5 to 10 minutes before
last kneading cycle ends. Select Basic/White cycle. Use medium or
light crust colour. Do not use delay cycle. Yeast amount is correct
though proportionately less than called for in the 1 1/2 pound loaf
. From New Flavours Bread Machine Recipes
___________________________________
|
MEDITERRANEAN ALMOND DIP
1/2 cup whole natural almonds , toasted
2 Tablespoons olive oil
1 clove garlic
1 can (15 1/2 oz.) garbanzo beans
1/4 cup lemon juice
1/8 teaspoon ground red pepper (Cayenne)
2/3 cup whole natural almonds , toasted (optional)
and chopped crackers or pita bread rounds,
cut into wedges
Chop 1 tablespoon almonds for garnish, set aside. Combine 1/2
cup, minus 1 tablespoon, almonds in food processor with oil and garlic.
Process until well-chopped. Drain garbanzo beans, reserving 1/2 cup
liquid. Add beans, liquid, lemon juice and pepper to almonds mixture.
Process until smooth.
Stir in 2/3 cup of toasted chopped almonds, if desired. Spoon into
serving bowl. Garnish with chopped almonds and serve with crackers
or pita wedges.
Yields: 2 cups or 8 servings
Recipe Courtesy of the Almond Board of California

Austrian Kletzenbrot
Ingredients:
2 cups whole wheat flour,
1 cup white flour,
2/3 cup brown sugar,
3 tsp baking powder,
2 tsp baking soda,
1/4 tsp salt,
2 cups buttermilk,
1 cup chopped nuts (walnuts, almonds, or choose your favorite),
1 cup chopped prunes,
1 cup chopped dried figs,
1 cup chopped dried dates,
1/2 cup raisins,
1/2 cup currants.
Directions: Sift the flours, sugar, baking powder, baking soda, and
salt into a bowl. Slowly add the buttermilk and stir the mixture into
a smooth dough. Mix in the nuts and dried fruits. Place into a loaf
pan and bake in a hot oven (350 degrees) for about an hour.
____________________________________

Applesauce Nut Bread
Ingredients:
1/2 cup of shortening
3/4 cup of sugar
2 eggs
1 teaspoon of Vanilla
1 cups of white flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 cup of applesauce
3/4 cup of chopped walnuts
Grease a loaf pan and preheat oven to 350.
In a large mixing bowl cream the shortening and sugar. Next add
the eggs and the vanilla and mix well. In another bowl sift together
the baking powder, baking soda, flour, salt, cinnamon, and nutmeg.
Add this to the egg mixture stir until blended well. Next stir in
the walnuts and applesauce. Put the batter into the loaf pan and
bake for 50-55 minutes.
Recipe submitted by Joe Harris Real Southern
Recipes, Free Cookbooks And More From The Blue Ridge Mountains Of
Western North Carolina
***********
|

Cranberry Nut Bread
Ingredients:
1 orange
Boiling water
1 tablespoon of butter
1 egg
1 cup of sugar
1 cup of cranberries, chopped
1/2 cup of chopped walnuts
2 cups of flour
1/2 teaspoon of salt
1-1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
Butter a loaf pan and preheat oven to 325. Grate the orange rind
and then squeeze out the juice into a measuring cup and add boiling
water to make 3/4 of a cup. Add the orange rind to 2 tablespoons
melted butter. In a mixing bowl beat the eggs and add slowly the
sugar, beating well. Next add the rest of the ingredients including
the orange rind and mix well. Pour the batter into the loaf pan
and bake of 1 hour. Cool on rack
Recipe submitted by Joe Harris Real Southern Recipes,
Free Cookbooks And More From The Blue Ridge Mountains Of Western
North Carolina
|
Black Walnut
Chocolate Kiss Brownies

1 1/4 cup butter, melted
3/4 cup cocoa
2 cups sugar
4 eggs
1 Tbs. vanilla
1 1/4 cup flour 1/2 tsp. salt
1/8 tsp. baking powder
1 cup Hammons Black Walnuts
1 cup Hershey`s mini kisses, semi-sweet
Preheat oven to 350 degrees;. Grease and flour a
10 ˝ x 15 ˝ x 1 inch jelly roll pan. In a large
mixing bowl, combine butter, cocoa, sugar, eggs
and vanilla; blend well. Stir together flour, salt and
baking powder. Stir into cocoa mixture until smooth. Add black walnuts
and mini kisses.
Spread evenly in the prepared pan and
bake 25 minutes on middle
oven rack. Cool before cutting. Optional: individually
warm cut brownies slightly before serving. Makes
3 to 5 dozen.
Topping 1/4 cup Hershey`s mini kisses,
semi-sweet 2 Tbs. milk
Black Walnut ice cream, optional
Melt mini kisses over low heat,
stirring continually. Stir in milk. Drizzle over
warm brownies just before serving. If desired,
top with black walnut ice cream.
HAMMONS PRODUCTS COMPANY
105 Hammons Drive P.O. Box 140
Stockton, MO 65785
Phone: 1-(888)-4bwnuts Fax: (417) 276-5187
|
PUMPKIN WALNUT
RISOTTO 
6 ounces pumpkin flesh, chopped or 1/2 cup canned pumpkin
4 ounces walnuts 20+
1/3 cup packed fresh parsley, chopped 2 cloves of garlic
7 Tablespoons olive oil
1 cup chopped onion
10 ounces peeled canned plum tomatoes, chopped
1 1/2 cups long grain rice
4 1/2 cups chicken broth
4 ounces freshly grated
Parmesan cheese
salt and pepper to taste
Process walnuts, parsley and garlic to a paste. Add 4 tablespoons
olive oil a tablespoon at a time, mixing well. Add a pinch of salt,
reserve. Heat the remaining olive oil in a large, heavy pan and fry
the onion until lightly colored. Add the pumpkin and continue to sauté
for about 4 minutes. Mix in the walnut paste. Add the tomatoes, mix
well, and simmer until thickened. Season. Add the rice, and stir-fry
for a few minutes. Add the hot broth in stages, stirring to use up
all the broth. Allow the rice almost to dry out before each addition.
The risotto is ready when it is no longer watery, and the rice is
tender while retaining a very slight firmness in the center of each
grain. It takes about 20-30 minutes. Mix in half of the Parmesan and
sprinkle the rest of the cheese on top.
Yields: 4 servings Source: John B. Sanfilippo & Son, Inc.
|

From the world-famous advice columnist, Abigail Van Buren
Abby's
Famous Pecan Pie

1 9-inch unbaked pie crust
* 1 cup light corn syrup
* 1 cup firmly packed dark brown sugar
* 3 eggs, slightly beaten
* 1/3 cup butter, melted
* 1/2 t. salt
* 1 t. vanilla
* 1 heaping cup pecan halves
Heat oven to 350 degrees. In a large bowl, combine corn syrup,
sugar, eggs, butter, salt and vanilla; mix well. Pour filling into
unbaked pie crust; sprinkle with pecan halves. Bake for 45 to 50 mins
or until center is set. (Toothpick inserted in center will come out
clean when pie is done.) If crust or pie appears to be getting brown,
cover with foil for the remaining baking time.
Remove from oven and cool. You can top it with a bit of whipped cream,
but even plain, nothing tops this!
|
|
Salted Smoked Almonds
It doesn't get much simpler than this recipe for
salted almonds. You can personalize this recipe by adding your favorite
spices to the almonds after smoking. Good bets include garlic powder,
onion powder, or cayenne.
Ingredients List
1 TBSP melted butter or olive oil
Fine-grain table salt, to taste
2 cups whole natural almonds
Fire-up your grill to 325*F. Put the water pan in place to protect the
nuts from the direct fire, but leave the pan empty since you don't want
to steam the nuts. Select two large chunks of a mild smoke wood--I used
apple--and soak them for an hour before smoking.
In a mixing bowl, combine melted butter or oil with almonds and mix
thoroughly to coat. Pour the nuts onto a disposable 12" round foil pizza
pan, spreading into a single layer.
Place the pan on the top grate of the grill and immediately add the
smoke wood to the coals. Cook at 300-325*F for 20-25 minutes, stirring
several times to ensure even smoking. Remove from the cooker. As the
nuts are cooling, sprinkle fine-grain table salt to taste over the nuts.
Cool and store in an airtight container.

|

Pumpkin Bread
Ingredients:
1-1/2 cups of flour
1/2 teaspoon of salt
1 cup of sugar 1 teaspoon of baking soda
1 cup of pumpkin puree
1/2 cup of vegetable oil
2 eggs, beaten
1/4 cup of water
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/4 teaspoon of allspice
1/2 cup of chopped nuts
Preheat oven to 350. In a bowl sift the flour, salt, sugar, and baking
soda. In another bowl stir together the pumpkin, oil, eggs, water,
and the spices and add to the flour mixture. Add the nuts. Pour the
batter into a greased loaf pan and bake for 50-60 minutes. Cool on
a wire rack
Recipe submitted by Joe Harris
Real Southern Recipes,
Free Cookbooks And More From The Blue Ridge Mountains Of Western North
Carolina
|
Steamed Chocolate
Chestnut Pudding
(Budino di castagne e cioccolata) serves 6
1 lb. chestnuts,pureed
1/4 cup cocoa
2 cups milk
1/4 cup sugar
2 teaspoons butter
1 egg
1 tablespoon rum,curacao or sherry
1/2 teaspoon,vanilla
Combine cocoa, milk, sugar, and butter and cook slowly over hot
water 10 minutes, stirring constantly. Add pureed chestnuts and egg,
and stir well. Butter a one quart mold and pour mixture into it. Place
in a pan of hot water, and bake in a moderate oven 350 degrees, until
pudding is firm, about 45 minutes. Serve immediately.
|

German Filbert Cookies
Yield: 12 servings
Ingredients
1 lb Butter
4 c Flour
1 lb Ground filberts
1/4 c Cold water
2 c Sugar Icing sugar
together. Form into small crescents. Bake for approx 10 min at 300
degrees. Should not brown. Dough may be frozen. To finish, cookies
may be dipped in icing sugar, or chocolate or as desired.
|