Nut Recipes

This recipe is a great way to use up very ripe bananas. Peel the banana, then roll it over a tablespoon or more of chopped walnuts or other nuts. Wrap it in waxed paper or plastic wrap and freeze it overnight.

Eat it like a popsicle.

Recipe List | Home Page

Set 2 oven racks at top and bottom thirds of oven. Preheat oven to 300 degrees. Spray 2 non-stick baking sheets generously with oil spray. In shallow pan over medium-high heat, toast almonds until lightly browned, about 5 minutes, stirring several times. Set aside.

In clean, dry bowl, beat egg white with salt and cream of tartar until soft peaks form. Add run extract. While beating, gradually sprinkle in granulated sugar. Beat in dark brown sugar 1 tablespoon at a time. Fold in dates, raisins and almonds.

Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies. Stagger pans on separate racks so lower pan is not directly below top pan. Bake cookies 10 minutes. Switch pans to opposite racks.

Bake 10 minutes more or until cookies are light brown, firm and feel dry to the touch. Turn off oven. Let cookies sit in oven 20 minutes. Remove from oven and cool completely on baking sheets. Using metal spatula, gently remove cookies from sheets. If not served immediatgely, store in airtight container, with was paper between layers, up to 3 days. Crisp on the outside and slightly chewy indise on the first day, they later become chewy throughout.

Makes 25. Per cookie: 37 calories, <1 g. total fat (0 g.saturated fat), 8 g. carbohydrate, <1 g. protein, <1 g. dietary fiber, 15 mg. sodium.

Recipe List | Endive Salad with Pine Nuts | Home Page

To make filling, place the lentils and broth in a pot and heat to a boil. Simmer, covered, for about 20 minutes until the lentils are tender and the broth has been absorbed.

Lightly oil a large skillet, and preheat it over medium heat. Add the mushrooms, onion, celery and garlic and stir to mix. Cover and cook, stirring occasionally, for about 3 minutes until the mushrooms begin to brown. Add a few teaspoons of water or broth if the skillet seems too dry.

Remove skillet from the heat. Stir in the rice and lentils, then the cheese. Stir in the nuts and set aside.

Cut the tops off the peppers and remove seeds and membranes. Divide the filling among the peppers and replace the pepper tops.

To make the sauce, combine the thyme, salt, and tomato sauce. Place the peppers upright in a deep casserole dish, and pour the sauce around the peppers. Cover the pan with aluminum foil and bake at 350 degrees F for about 1 hour, until the peppers are tender.

Makes 4 servings. Per serving: 360 calories, 3.2 g. total fat, 65 g. carbohydrate, 17 g. protein, 429 mg. sodium.

Recipe List | Home Page

In dry skillet over medium-high heat, toast pine nuts, stirring constantly until golden, about 3 minutes. Place in small bowl, and set aside to cool, In salad bowl, arrange Romaine lettuce. Trim stem ends of endives. Separate leaves and add to bowl. Add tomatoes. In small bowl, whisk together lemon juice, honey, oil and mustard. Season with salt and pepper. Drizzle evenly over salad. Add pine nuts and toss salad.

Makes 4 servings. Per serving: 83 calories, 6 g. total fat (<1 g.saturated fat), 7 g. carbohydrate, 2 g. protein, <2 g. fiber, 44 mg. sodium.

Recipe List | Banana-orange Bran Muffins | Home Page

Preheat oven to 400 degrees. Spray 12-cup muffin tin with nonstick cooking spray and set aside. In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil. Stir in bran flakes, let sit about 15 minutes to soften cereal.

In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt. Add to cereal mixture and stir just until combined. Gently fold in raisins and pecans. Spoon batter evenly into muffin tins. Bake 20 to 25 minutes or until done. Cool 5 minutes in tin.

Makes 12 servings. Per serving (1 muffin): 176 calories, 7 g. total fat (<1 g.saturated fat), 27 g. carbohydrate, 3 g. protein, 3 g. fiber, 175 mg. sodium.

Recipe List | Hickory Nut Cake | Home Page

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

Recipe List | Dainty Nut Sandwich | Home Page

Nut Mixture:

1/2 almond,

1/4 English Walnuts,

1/4 Hickory Nuts

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

Recipe List | Hickory Nut Salad | Home Page

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

Recipe List | Hickory-Nut Macaroons | Home Page

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

Recipe List | Shellbark Cake | Home Page

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

Recipe List | Almond Balls | Home Page

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

Recipe List | Fruit Cake with Almonds | Home Page

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.

Mrs. Clyde

Recipe List | Home Page