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DESSERTS


Dessert Recipes with Nuts


Apple Black Walnut Cake

Ingredients:

BATTER:
3 eggs
1 1/2 cup salad oil
1 tsp. salt
2 tsp. vanilla
1 1/2 cups chopped black walnuts
2 cups of white sugar
3 cups chopped unpeeled apples
1 tsp. soda
3 cups all-purpose flour (add last)

TOPPING:
3/4 stick butter
1/4 cup milk
3/4 cup brown sugar


Instructions:

Blend batter ingredients in order - spoon batter into greased 8 or 9 inch tube pan - bake at 350 degrees for 1 hour. Before the cake is done make topping by combining topping ingredients in a sauce pan and heating them for 2 1/2 minutes. Then pour over hot cake. Let cake set until cool before removing it from pan.



Hickory Nut Cake

Ingredients:
4 eggs
2 cups of sugar
1 cup of milk
one-half cup of butter
3 cups of flour
2 cups of Hickory nuts
2 teaspoons of baking powder
lemon or almond flavoring


Instructions:

Beat sugar and butter to cream, then add eggs, well beaten; add milk; mix baking powder and flour and add; beat well, then add nuts sprinkled with flour. Cook in moderate oven.

Mrs. H. M. Royal



Dainty Nut Sandwiches

Ingredients:

NUT MIXTURE:
1/2 almond
1/4 English Walnuts
1/4 Hickory Nuts

2 cups of sugar
butter
loaf of bread
salt
grated cheese


Instructions:

Chop the nuts very fine. Butter the bread, slice, put on it a thin layer of the chopped nuts, a dust of salt, a sprinkle of grated cheese and cover with another slice of bread.

GASTRONOMIC,
Allentown, October 27, 1897



Hickory Nut Salad

Ingredients:
1 cup of nut kernels
1 stalk of celery
celery salt
salt
3 to 4 tablespoons of mayonnaise or salad dressing


Instructions:

Crack, pick kernels and chop enough nuts to have a cupful of kernels; chop fine one stalk of celery (saving ends with leaves for garnishing); sprinkle some celery salt, pinch of salt and mix the kernels, celery, celery salt and salt with mayonnaise or salad dressing. Serve on salad or lettuce leaves, a small quantity being put on each leaf, or it can be garnished with the ends of the celery stuck upright in the salad bowl.
Servings: 6

Mrs. L. J. K. Fowden,
Philadelphia Press, 1897



Hickory-Nut Macaroons

Ingredients:
2 cups of finely chopped hickory nuts
2 eggs
4 tablespoons of sifted, pulverized flour
1 cup of sifted sugar
almond extract


Instructions:

Beat the eggs very light, beating in the flour slowly, then the sugar by spoonfuls and almond extract. Add the nuts last. Bake on buttered paper or tray in a slow oven.

Mrs. Chas. Strickland



Shellbark Cake

Ingredients:
1 level cup of butter
2 cups of sugar
1 cup of milk
3 even cups of flour
6 egg whites
3 whole eggs beaten separately
2 teaspoons of baking powder
1 cup of shellbark kernels, chopped fine


Instructions:

Cream the butter and sugar. Add milk and gradually stir in the flour and baking powder, then egg whites and lastly one cup of shellbark kernels, chopped fine, stirred in gently. Bake in pound cake mold.

Mrs. F. B. Wisecaner



Almond Balls

Ingredients:
2 cups of sugar
3/4 cup of cold water
1/2 pound of blanched almonds *
drops of vanilla or bitter almonds (to taste)


Instructions:

Boil sugar and cold water until it thickens. Set away to cool for half and hour, and then add a half pound of blanched almonds broken into small pieces, and a few drops of either vanilla or bitter almonds, according to taste. Stir with a wooden spoon until it creams; place on a marble slab or a large dish and knead a few minutes as you would bread; then mold into balls with your hands.

* To Blanch almonds: shell them, immerse in boiling water and let stand five minutes; then dip in cold water and the skins can be easily removed.

Mrs. Clyde



Fruit Cake with Almonds

Ingredients:
2 lb. raisins
1 lb. currants
5 oz. citron
5 oz. orange peel
6 oz. lemon peel
1/2 lb. almonds *
1 lb. butter
1 lb. brown sugar
6 eggs (well beaten)
2 tablespoons mace
a tablespoon of cinnamon
2 grated nutmegs
1 lb. sifted flour
1 tablespoon of baking soda


Instructions:

Mix all ingredients except baking soda. Then dissolve the baking soda into in a little water before putting the cake into the oven; bake two hours in slow oven.

* To Blanch almonds: shell them, immerse in boiling water and let stand five minutes; then dip in cold water and the skins can be easily removed.

Mrs. Clyde






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Updated: July 14, 2012