Recipes Provide
Nutty Appeal
HARVEST WALNUT PIE
3 eggs, lightly beaten
1 cup sugar
2 tablespoons all-purpose flour
1 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 (9-inch) unbaked pastry pie
shell
1 Vi cups large pieces Diamond
Walnuts
Heat oven to 400°F.
Combine eggs, sugar, flour,
corn syrup, butter, and vanilla.
Blend well. Pour into unbaked
pie shell. Arrange walnuts on
top. Bake in lower third of oven
at 400°F for 15 minutes. Reduce
oven temperature to 350°F.
Bake an additional 35 to 45 min
utes or until center appears set.
Cool completely. Makes 8 serv
ings.
CANTALOUPE BOATS
V* cup sliced almonds
V> cup honey
1 ripe medium cantaloupe, cut
into quarters, with seeds
removed
1 pint vanilla frozen yogurt
Vi'pint raspberries
In small nonstick skillet, toast
almonds over medium heat just
until golden, stirring frequently.
Remove skillet from heat and
stir in honey. Set aside.
To serve, place cantaloupe
quarters on dessert plates. Top
with frozen yogurt, raspberries,
and warm almond mixture.
Serves four.
PRUNE WALNUT BREAD
1 Vi cup chopped prunes
Vi cup strained honey
1 teaspoon vanilla
2 A cup sugar
1 teaspoon salt
1 cup chopped walnuts
1 cup boiling water
1 egg, beaten
2 V> cup sifted '"our
1 teaspoon baking soda
2 tablespoon melted butter
Combine prunes and boiling
water. Cover and let stand 20
minutes. Add honey, egg, and
vanilla. Sift together flour,
sugar, soda, and salt. Add prune
mixture, melted butter, and wal
nuts, mixing well. Pour into a
greased 9” X 5” X 3” loaf pan.
Bake in slow oven (325°) for one
hour, or until bread tests done.
Cool in pan 10 minutes; remove
from pan and cool thoroughly
on rack before slicing.
Melissa Olson
Indiana Co. Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below.
March 18 - Scones, Biscuits & Specialty Breads
25 - Citrus Uses
1 - Asparagus
8 - Easter Candy
April
HONEY NUT POPCORN
3 quarts popped corn
Vi cup finely-chopped almonds
Vz cup finely-chopped apricots
1 Vj cup sugar
Vi cup honey
cup water
1 teaspoon lemon or orange
extract.
In a large, greased mixing
bowl, combine popcorn, al
monds, and apricots; mix well.
In a saucepan over medium
heat, combine sugar, honey, and
water. Bring to a boil, stirring
constantly for about 5-7 min
utes. (Approximately 280° on a
candy thermometer, the soft
crack stage.) Remove pan from
heat. Immediately stir in ex
tract. Quickly pour syrup over
popcorn mixture. Stir thor
oughly to make sure all pieces
are coated. Serve immediately.
To make popcorn balls: grease
hands with butter. Working fast,
scoop up enough popcorn mix
ture to make a medium-sized
ball. Shape firmly into ball and
place on waxed paper. When
balls are slightly cooled, re
grease hands and firmly press
each popcorn ball again so
shape will hold. Serve immedi
ately or store in airtight con
tainer.
Serves 6 or 15-18 balls.
FAST AND EASY
PEANUT BRITTLE
1 cup granulated sugar
V 2 cup light corn syrup
2 tablespoon water
Vs teaspoon salt
V/s cups Spanish peanuts
1 tablespoon butter
1 teaspoon baking soda
Oil a baking sheet and set
aside
In a 2 V 2 quart microwave safe
bowl, combine sugar, corn
syrup, water, and salt. Stir well.
Place in microwave, uncovered,
and cook on high for 5 minutes.
Add peanuts and continue to
cook uncovered until syrup
reaches hard crack stage, 3 to 5
minutes. (Hard crack stage is
reached when syrup dropped
into ice water separates into
hard brittle threads and color of
syrup is amber.)
Remove from microwave. Stir
in butter and baking soda. Turn
out on the oiled baking sheet
and spread to 'A” thickness.
When cooled and hard, crack
into desired sized pieces.
Yields approximately 1 pound.
BLACK WALNUT
SHORTBREAD
1 cup butter, no substitute
Va cup granulated sugar
1 cup finely chopped black
walnuts, not ground
2 cups all-purpose flour
Vi teaspoon baking powder
Va teaspoon salt
'A cup sugar
Vz cup chopped black walnuts
1 cup semi-sweet chocolate
chips
2 teaspoon solid shortening
Preheat oven to 375°.
In a mixing bowl, cream
butter until fluffy. Beat in sugar
until smooth. Stir in finely
chopped black walnuts until
well-combined.
Combine flour, baking
powder, and salt. Beat into
butter mixture until well
blended.
Roll on a lightly floured board
to Vz-inches thick. Mix together
'At he Vi cup sugar and Vi cup
chopped nuts. Sprinkle over top
of the dough and continute to
roll to Vi-inch thickness. Cut
into desired size cutters. Place
them 1” apart on ungreased
baking sheet. Bake for 8 to 10
minutes or until starting to
brown on the edges. Remove
from baking sheet onto wire
rack to cool.
When cool, melt chocolate
chips with solid shortening.
Using a fork, drizzle the choco
late over the baked and cool
cookies. Let chocolate stand and
store in a air tight container.
Yields 3 to 4 dozen.
HONEY NUT CRISP
TOPPING FOR FRUIT
V> cup old-fashioned rolled oats
(uncooked)
3 tablespoon chopped walnuts,
about
3 A ounces
Vi cup honey
l.egg white
Vi teaspoon cinnamon
Vi teaspoon vanilla
Dash of salt
Preheat oven to 325°F. In
medium bowl, combine oats and
walnuts; set aside. In small bowl,
mix together honey, egg white,
cinnamon, vanilla, and salt until
blended. Add honey mixture to
oats, stir to mix well.
To make clean-up easier, line
HXI7-inch baking sheet with
foil and spray with non-stick
cooking spray. Spread oat mix
ture into even layer. Bake about
15-17 minutes until golden
brown, tossing mixture 3-4 times
during cooking. Remove from
oven and cool until crisp and
crunchy. Makes 1 cup.
GOOD NUTTY
CHEWY CANDY
1 cup white Karo
2 cups pure cream
3 cups sugar
2 cups pecan
2 cups Brazil nuts
2 cups walnuts
Mix all together and cook
over medium heat, stirring all
the time, until the syrup forms a
medium hard ball when
dropped in cold water. Cool in
pan and stir until mixture begins
to thicken. Then put in a
greased pan (not glass) and store
in a refrigerator. Keeps well.
(Turn to Png* M)
A harmonious blend of texture and flavor in Baked
Almond Sole is achieved in this dish by coating the fish in
lightly spiced almonds and bran flakes. A salad of wilted
spinach, apples, and wild rice adds a spark of color and
rounds out the dish.
Featured Recipe
Almonds and other nuts, seeds, and legumes are great natural
sources for essential miners, fiber, and protein. They are low in
saturated fat and contain no cholesterol.
One ounce of almonds provides 35 percent of the Daily Value
for vitamin E, an important antioxidant, and contains as much
calcium as Vi cup ihilk.
Try these tasty ways to reach your 4-5 weekly servings of nuts,
seeds, and legumes:
■ Add nutty flavor to rice, couscous, barley or pasta with
chopped or slivered almonds. If your tastes run sweet, toss in
some plump raisins and apple pieces.
■ Sprinkle chopped almonds on fresh, frozen or canned fruit
salad.
■ Try chopped almonds on any salad you can think of.
■ Make a crispy topping for chicken or fish by mixing almonds,
lemon juice, garlic, parsley, pepper, and a couple of tablespoons
water in a blender or food processor until blended and spread on
chicken or fish before baking. Give both hot and cold cereal a sat
isfying crunch by adding slivered or chopped almonds.
■ Toss whole almonds in a vegetable stir-fry or add slivered al
monds to steamed vegetables.
Here is a recipe adapted from Chef Brad Albers of Cafe Pacific,
Dallas, Texas.
BAKED ALMOND SOLE WITH WARM WILD RICE SALAD
Vi cup wild rice
IVi cups water
V 2 cup sliced almonds
V 2 cup bran flakes
Vi cup flour
Vi teaspoon salt, divided
Vi pepper, divided
4 (3-ounce) fillets of sole
2 egg whites, lightly beaten
1 tablespoon rice vinegar
1 tablespoons olive oil
4 cups lightly packed spinach leaves
2 apples, cored and thinly sliced into wedges
1 carrot shredded
Heat oven to 350 degrees. Coat baking sheet with vegetable oil
cooking spray. In medium saucepan over medium-high heat,
bring rice and water to boil. Reduce heat to low, cover and simmer
about 40 minutes until rice is tender and water is absorbed.
'Meanwhile in resealable plastic bag, crush almonds and bran
into coarse crumbs. In shallow bowl, mix flour, V* teaspoon salt,
‘/land l A teaspoon pepper. Evenly coat each fillet with flour mix
ture. Dip into egg, then coat with almond mixture.
Lay each fillet on baking sheet; bake 10 to 12 minutes, until
cooked through. Meanwhile to make vinaigrette, in bowl, whisk
vinegar, oil, and remaining salt and pepper. In nonstick skillet
over medium heat, combine half the spinach, apples, carrot and
rice with 1 tablespoon vinaigrette. Cook and toss until spinach is
slightly wilted and salad is warm. Remove to bowl and repeat
with remaining salad ingredients. Divide salad and sole among
four plates. Serves 4.