We are using ... chestnuts, pecans, hazelnuts, peanuts, cashews, pinenuts, almonds......

Hello

please share recipes that use :

Chestnuts, Pecans, Hazelnuts, Peanuts, Cashews, Pinenuts, Almonds, Brazil Nuts, Walnuts, Coconut, Pistachios and Macadamia Nuts, Wattle Seed, Pumpkin Seeds and Water Chestnuts......

It doesn't matter if the recipes are old fashioned,, baked or cooked or raw... sweet or savory or T&T - we love to see what you think would be suitable....

Enjoy Twinkle

I will try to post some recipes later.  For now I have to get ready as I have an appointment at 8:30. 

Lotte - my sister in is Australia right now.  Her last email said she was snorkeling in Coral Bay and now she is heading down to Monkey Mia and Shark Bay.  I think she will be there for 6 weeks all together.  Thanks for the link - I will have to look at it more closely later today.

Berny there was no need to rub this in on us poor freezing kittens.... geesh your sister is a lucky girl snorkelin in australia...wow.... good luck at your appointment!

cheers twinkle

Out Of This World Snack Mix by patriciarose

10 cups Crispix Cereal
8 cups Honey Graham Cereal
8 cups Bugles
5 cups Goldfish
9 cups Pretzels
2 cans Mixed Nuts
2 (7 oz)packages Hidden Valley Ranch Dressing Mix
2 Bottles Orville Redenbacher Popcorn Oil

(you can half this recipe no problem!)


Dump the first six ingredients into a VERY LARGE roaster. Mix dressing mixes and popcorn oil in a small bowl. Pour over ingredients. Bakes uncovered at 250°F for 1 hour, stirring every 15 min. This makes a huge amount, so you have to have a large raoster to make it in the first place.
Or find something large to mix in and use two pans to bake in.

Enjoy!!

Orange Pecan Cinnamon Buns
Makes 4 large buns
Filling
1/2 Cup dark brown sugar, packed
1/2 Cup toasted chopped pecans
1 teaspoon grated orange peel
1 teaspoon cinnamon
pinch salt
1 Tablespoon melted unsalted butter

Dough
1 1/4 Cup flour
1 Tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1/2 cup buttermilk
5 Tablespoon melted butter (reserve 2 Tablespoon separate)

Icing
3/4 Cup powdered sugar
1 Tablespoon buttermilk
1 Tablespoon orange juice

Filling:
Combine all the ingredients

Icing:
Whisk sugar and liquids thoroughly to combine

Dough:
Preheat oven to 425 degrees. Butter an 8-inch baking pan with cooking spray. Combine all the dry ingredients and mix in the buttermilk and 3 tablespoons of the melted butter. Mix the dough and knead on a floured surface, adding more flour if necessary if the dough is too sticky.

Roll out to about 8x5. Brush dough with one tablespoon of butter and sprinkle with the filling leaving a 1-inch border on one long side. Press the filling firmly into the dough. Roll up tightly jelly-roll style starting with the end opposite the plain border. Seal pinching with the plain border edge. Cut into four or five big slices. Place each piece in the buttered pan, spacing slightly apart from each other. Brush tops with remaining butter. Bake 22 minutes or until golden brown. Cool, then drizzle with icing. For heaven's sake don't wait for them to cool completely! Eat them warm.

Nut Brittle
makes about 1 1/2 pounds

2 cups matzo farfel (you can substitute little chips of matzah)
2 cups sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons salted butter or margarine, softened
1 1/2 cups chopped mixed nuts

Preheat oven to 350°F. Spread matzo farfel and nuts on a large shallow baking pan (1/2 to 1 inch deep) and toast, until golden, stirring every five minutes. total baking time should be about 15 to 20 minutes. If using some toasted nuts, do not toast them again, but add them to the toasted farfel. Transfer to a bowl, then line pan with a Silpat mat or with foil (shiny side down). If using foil, grease the surface or spray well with cooking oil.

Bring sugar, water, vanilla and salt to a boil in a deep 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring slowly until sugar is dissolved. Boil gently, without stirring until syrup begins to turn golden. Resist the urge to stir, and continue to boil, swirling pan occasionally. The sugar will clump up and get white, before melting into a golden caramel syrup.

When the caramel begins to turn a deep golden color, immediately remove pan from heat and carefully stir in butter with a wooden spoon (mixture will rise up and bubble vigorously). When bubbling begins to subside, immediately stir in toasted farfel and nuts, when combined, quickly pour onto baking pan, spreading and smoothing with back of spoon or heat resistant spatula, before mixture hardens. Spread the mixture as thin as you can, it's fine if there are some holes in the surface.

Transfer baking pan to a rack. If using a foil-lined pan, when cool enough to handle peel off foil and transfer brittle to rack to cool completely. Break brittle into bite-size piece.

Enjoy!

Source: Cooking with Amy blog

Perfect Peanut Sauce

1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk (lite is fine, if you prefer or substitute water)
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic

Optional:
sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sauteed till brown in oil
Worcestershire sauce (Raedia's idea)

Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.

Enjoy!

Boiled Peanut Recipe

1 pound fresh green peanuts
2 Tbs dark brown sugar
2 Tbs kosher salt
1 tsp five spice powder
2 whole star anise
1 clove of garlic mashed
2 thai chilies sliced in half lengthwise
3 C water

Thoroughly rinse any extra dirt off the peanuts.

Add all the ingredients into a covered pot and bring to a boil. Turn down the heat to a simmer and cook for about 30 minutes. Turn off the heat and let the peanuts sit in the brine overnight.

The next day, drain the peanuts and serve. Refrigerate any uneaten portion.

Peanut Brittle Recipe

This is a very simple recipe- what makes it so delicious is how light and airy it is and not at all sticky. You achieve this by adding the soda after you take it off the heat.

1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw peanuts (however many you like)
1 heaping teaspoon baking soda

put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat. stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 290 on a candy thermometer. Remove from heat and stir in one heaping teaspoon baking soda (make sure baking soda is fresh). Now pour out on a greased cookie sheet. do not tip cookie sheet to thin, this peanut brittle is best when thick which makes it more airy.

Hazelnut-Pistachio Biscotti

From: Barbara Monderine of The Village Bakery and Cafe.
Makes: About 5 dozen cookies.

1 lbs. and 2 ounces (3-1/2 cups) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 eggs
14 oz (2 cups) sugar
1 teaspoon vanilla extract
8 oz. chopped roasted hazelnuts
8 oz. chopped roasted pistachios
6 oz. mini chocolate chips (optional)
1 beaten egg, for egg wash

1. Sift together the first four ingredients. In the bowl of a standing mixer or by hand, cream the eggs, sugar and vanilla for about 3 minutes.

2. Mix the dry ingredients into the butter egg-sugar mixture until well incorporated, then fold in the nuts and chocolate, if using, by hand.

3. Preheat the oven to 350 degrees. Prepare 2 baking sheets with parchment paper and divide the dough into 4 equal pieces. (It will be incredibly sticky.) Roll each piece into a 12" log and place on the baking sheets, 2 per sheet.

4. Flatten each log slightly with the palm of your hand so that they're about 1/2" high and about 2" across. Brush each log lightly with an egg wash made with 1 beaten egg.

5. Bake for about 25 minutes, until they've just started to color. Cool.

6. At this point, the biscotti can be wrapped tightly in plastic wrap and frozen for up to 1 month. When ready to serve, remove from freezer & let come to room temperature.

7. Preheat or reduce the temperature of the oven to 250 degrees. Slice each biscotti into 1/2" slices using a serrated knife. Place each slice, standing up, on parchment covered baking sheet.

8. Bake for about 10 minutes, until the biscotti are firm. They will keep, tightly covered, for up to a month.

Almond Pistachio Saffron Curry Sauce Recipe

Use this sauce on grilled meat or chicken or simmer your favorite meatballs in it. If your supermarket does not carry a wide variety of raw nuts, try a health food store.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

1/2 cup raw unblanched almonds

1/2 cup shelled, unsalted raw pistachio nuts

2 Tbsp butter or mild vegetable oil

1 large sweet onion, peeled and grated

1/2 tsp ground coriander

1/4 tsp mace

1/2 tsp freshly ground white pepper

2 green cardamom pods, husked, and ground

1/2 tsp cayenne pepper

1 pinch nutmeg

1/2 tsp saffron threads, soaked in 2 tablespoons hot water

2 cups heavy cream

3/4 tsp salt, or to taste

Preparation:

Heat a heavy 10-inch skillet over medium heat. Add almonds and pistachios and cook 8 to 10 minutes, stirring often. Let cool 5 minutes. Place in a food processor or heavy-duty blender and process until nuts are powdered. Set aside.

In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes.

Makes enough sauce for about 1-1/2 pounds of grilled meat or chicken breasts. Or simmer your favorite meatball recipe in the sauce for 15 minutes.

Yield: 2-1/2 cups sauce

Black Walnut Pesto

Walnuts, pine nuts, garlic, and herbs make a delicious pesto sauce that may be used on pasta or as a dip. This pesto may be stored up to 3 weeks in the refrigerator.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

1 head elephant garlic

1 cup olive oil, plus about 2 Tablespoons for basting

1/2 cup fresh basil leaves

1/4 cup fresh cilantro or parsley leaves

1 cup walnuts

1 cup pine nuts

1/2 cup black walnuts

1/4 cup dark-colored miso

1/4 cup lecithin granules

Preparation:

Preheat the oven to 375 degrees F.

In a covered, oiled casserole dish, bake the garlic for 40 minutes, basting occasionally with the 2 tablespoons of olive oil. Let cool and then peel.

Meanwhile, in a food processor or by hand, chop the basil and cilantro or parsley. Add the garlic and process or chop again. Add the walnuts and pine nuts. Process or chop until finely chopped.

Add the miso, lecithin, and remaining cup of olive oil and process until well mixed.

Black Walnut Pesto Recipe

Black Walnut Pesto will keep, tightly covered, in the refrigerator for up to 3 weeks, covered with a thin layer of olive oil.

Serve it on pasta, as a dip, or as a spread for crackers or bread.

Yield: 3 cups

Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)

 This is the Oriental Salad I make frequently ~ it's delicious.

Oriental Salad

1 lb. coleslaw (I use 1 package preshredded coleslaw mix)

1/2 cup diced onion

2 pkgs. Ramen Noodles (do not use flavoring packet)

2 tablespoons sesame seeds

1/2 cup sliced almonds

1/2 cup margarine or butter (could probably use only 1/4 cup if you wanted)

3/4 cup sugar 

1 cup oil

1/2 cup white wine vinegar or rice vinegar

2 tablespoons soy sauce

Dice onion and put onion and coleslaw mix in a large bowl - keep cold.  Crush ramen noodles in their package with something like a soup can until they are in small pieces and broken up.  Get a large skillet heated up with the margarine/butter and add crushed ramen noodles, sesame seeds and sliced almonds - stir until everything is golden brown.  Take off the stove & just let sit.  Next make the dressing of sugar, oil, vinegar & soy sauce & blend all together.  When ready to serve toss the coleslaw mixture, the noodle/sesame seed/almond mixture all together and add the dressing - mix together and enjoy.  This can be made ahead and just toss everything together right before you need it.  

Great for summer but also nice when you have large, heavy meals and just want a nice, light salad  to lighten things up a bit!

 I make this dessert alot - if you like nuts, you will love this!

Mixed Nut Bars

1-1/2 cups flour

3/4 cup brown sugar

1/4 teaspoon salt

1/2 cup plus 2 tablespoons cold butter or margarine, divided (I use only butter)

1 can (about 11-1/2 ounces) mixed nuts

1 cup butterscotch chips

1/2 cup light corn syrup

In a bowl, combine flour, sugar and salt.  Cut in 1/2 cup of butter until mixture resembles coarse crumbs.  Press into a greased 13 X 9" pan. Bake at 350ºF for 10 minutes.  Sprinkle with nuts.  Melt butterscotch chips.  Add corn syrup and remaining butter: mix well.  Pour over nuts.  Bake for 10 minutes.  Cool.  This is easier to cut into bars when still warm.  Makes 3-1/2 dozen.

These look great piled high on a pretty serving platter!

 A very pretty and easy appetizer to put together - like a snack mix.  It doesn't even have a name it's so easy, so I will just call it: 

Cashews and Dried Cranberries

Mix cashews and dried cranberries together and put in a serving bowl.  The sweet and salty combination tastes good.  This looks elegant served in a clear serving bowl so you can see the nuts and bright red cranberries through it.