Nuts are a healthy food that, when added to your diet in moderation and in place of fatty foods, can lower your cholesterol. Visit our Nutrition Section for detailed information on the benefits of eating nuts.

You can include nuts in your current recipes with minimal effort. Just include some in your salad to add variety to the different textures and tastes of your salad. If you are stir frying chicken and vegetables, experiment with adding a different variety of nut each time–almonds, chestnuts and Persian walnuts are particularly good in these dishes. Rice is another dish to which you can easily add nuts. We like chopped pistachios.. When my husband makes fruit smoothies, he always adds nuts to provide protein and enhance the texture and taste of his smoothie.

We have included a variety of recipes in this section of our Web site should you want to try something completely new.

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)

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


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


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.

Ingredients: 1 very ripe banana 1 tablespoon of chopped walnut or another nut
Instructions: 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.Enjoy like a popsicle.
Ingredients: Nonstick cooking spray 1 cup mashed ripe bananas (about 3 medium bananas) 1/2 cup frozen orange juice concentrate, thawed 1 egg 1/4 cup canola oil or light olive oil 1 1/2 cups bran flakes cereal 1 cup whole wheat pastry flour 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. cinnamon 1/8 tsp. salt 1/2 cup raisins, regular or golden 1/4 cup chopped toasted pecans

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.


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

2 cups of sugar butter loaf of bread salt grated cheese


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

Ingredients: Canola Oil Spray 1/3 cups sliced almonds 1 large egg white, room temperature Pinch of salt Pinch of cream of tartar 1/4 tsp. rum-flavored extract 2 tablespoons of granulated sugar 3 tablespoons of lightly-packed brown sugar 1/2 cup chopped dates 1/2 cup raisins

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.

Ingredients: 2 tablespoons of pine nuts Canola Oil Spray 2 cups shredded Romaine lettuce 4 Belgian endives, green or purple 1/2 cup grape tomaotes, halved 2 tablespoons of lemon juice 2 teaspoons of honey 1 tablespoon of olive oil or walnut oil 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste

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.

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

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

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

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

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

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

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

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

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

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



FILLING: 3/4 cup dried brown lentils, rinsed and drained 1 1/4 cups unsalted vegetable broth 3/4 cup chopped fresh mushrooms 1/3 cup chopped onion 1/4 cup chopped celery 2 teaspoons crushed fresh garlic 2 1/2 cups cooked brown rice 1/3 cup grated Parmesan cheese 1/4 cup chopped walnuts

SAUCE: 1/2 teaspoon dried thyme 1/4 teaspoon salt 1 can (1 pound) unsalted tomato sauce


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.