86-Lancaster Fanning, Saturday
Nutty Recipes
ALMOND CASSATA
10-ounce pound cake
8-ounces ricotta cheese
2 tablespoons light cream
Vi teaspoon orange extract
Vi cup chopped almonds,
toasted
2 tablespoons mixed candied
fruits, finely chopped
6-ounces semi-sweet chocolate
pieces
2 tablespoons water
V* cup butter
If top of pound cake is round
ed, slice off top to level it. Using
sharp knife, cut cake horizontal
ly to make three equal layers.
Combine ricotta cheese, sugar,
cream, and orange extract in
small bowl, beat with electric
mixer until smooth.
Add 'A cup almond, candied
fruit, and 2 tablespoons choco
late pieces, finely chopped. Cen
ter bottom layer of cake on flat
plate, spread with half ricotta
mixture. Gently place and spread
second and third layers. Refrig
erate two hours or until ricotta
mixture is firm. Melt remaining
chocolate pieces with water in
small heavy saucepan over low
heat, stir until chocolate is com
pletely melted.
Remove from heat, stir in but
ter, one tablespoons at a time,
continue stirring until mixture is
smooth. Refrigerate 30 minutes
or until frost is of spreading con
sistency. With a spatula, spread
frosting thinly on top and sides
of cake, swirling to decorate.
Garnish with remaining al
monds. Chili at least 30 minutes
before slicing.
BLACK WALNUT CAKE
'/: cup butter
'/> cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
2 cups flour
1 teaspoon vanilla
'/’ teaspoon cream of tartar
1 teaspoon baking soda
VA. cups black walnuts, chop
ped
Cream butter and shortening,
gradually add sugar and beat
until fluffy. Add egg yofks and
beat well. Combine buttermilk
and baking soda. Add flour alter
nately with milk, begin and end
with flour. Stir in vanilla and
walnuts.
Beat egg whites until stiff with
cream of tartar. Fold into batter.
Pour into greased and floured
9x12-inch pan or 3 9-inch pans.
Bake at 350 degrees 30 minutes
for 9-inch; 40 minutes for
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include
your name and address. Recipes should reach our office one
week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
March
10 Using mint in cooking
17 St. Patrick’s Day Celebration
24 Crockpot Ideas
31 Favorite Cakes
March 3,2001
9x12-inch.
BLACK WALNUT
BUTTERCREAM FROST
ING
6 egg whites
12-ounces sugar
1 pound butter, softened
3-ounces walnuts
Beat egg whites until frothy.
Mix sugar and 1 cup water. Heat
to 240 degrees. Slowly pour into
egg whites. Whip until cool. Add
butter and beat until blended.
Fold in walnuts.
Debbie Reynolds
Wrightsville
GOOD DAY GRANOLA
8 cups rolled oats (not instant)
1-3 tablespoons brown sugar
VA cups natural wheat germ
V* cup dried bananas
VA cups unprocessed bran
'A cup raw sunflower seeds
!A cup vegetable oil
V* cup honey
2 teaspoons vanilla
2 cups raisins
1 cup coconut
2 tablespoons cinnamon
Stir together oats, sugar, bran,
wheat germ, bananas, sunflower
seeds, coconut, and cinnamon.
Combine vegetable oil, honey,
and vanilla in a saucepan, heat
until bubbly. Pour liquid over dry
ingredients to mix thoroughly.
Put in roasting pan. Bake at 225
degrees for 30-40 minutes. Stir
every 10 minutes. When cool,
add raisins.
HONEY APPLE
NUT BREAD
2 cups flour
Vi cup shortening
1 teaspoon baking soda
1 cup applesauce
2 eggs, slightly beaten
1 cup honey
Vz teaspoon salt
1 cup chopped pecans
Cream shortening, honey, and
eggs together. Beat until light.
Mix m dry ingredients alternate
ly with applesauce. Add nuts.
Pour into greased loaf pan and
bake at 325 degrees for one hour.
Delicious sliced thin and spread
with 3-ounces softened cream
cheese, beaten with 1 tablespoon
maraschino juice.
Betty Biehl
Mertztown
Renee Blatt
American Honey Queen
HONEY NUT CRISP
TOPPING FOR FRUIT
'A cup old-fashioned rolled
oats (uncooked)
3 tablespoons chopped walnuts
'A cup honey
1 egg white
'A teaspoon cinnamon
The crunch of peanuts, sweet tang of chutney, and tropical papaya in this healthy
salad will make a delightful dish for a luncheon or light supper.
/* teaspoon vanilla
Dash salt
Preheat oven to 325 degrees.
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
llxl7-inch baking sheet with foil
and spray with non-stick cooking
spray. Spread oat mixture into
even layer. Bake about 15-17
minutes or until golden brown,
tossing mixture 3-4 times during
cooking. Remove from oven and
cool until crisp and crunchy.
Makes 1 cup.
Jim Testerman
Mercersburg
2 cups sugar
1 tablespoon butter
IV2 cups nuts of your choice
1 teaspoon baking soda
1 cup light Karo syrup
Butter a ISxlO-inch jelly roll
pan or cookie sheet. In large skil
let, cook sugar, Karo syrup, and
butter until mixture comes to a
rolling boil. Add nuts and contin
ue cooking until mixture turns a
golden brown. Color changes
according to nuts being used. Stir
constantly.
Remove from heat and stir in
baking soda. Return to low heat
and continue cooking until mix
ture turns a darker golden brown
(deep dark brown for walnuts),
stirring constantly. Pour into
prepared pan. When cool, crack
into pieces. Makes VA pounds.
I have made this recipe with
walnuts, pecans, peanuts, and
cashews. All taste very good.
Kathy Barrick
Marysville
Crust:
V/i cups finely chopped wal
nuts
2 tablespoons sugar
2 tablespoons butter
Batter:
1 cup butter
VA cups sugar
2 cups flour
2 teaspoons baking powder
'A teaspoon salt
8-ounces cream cheese
1 teaspoon grated lemon rind
Seggs
3 A cup chopped walnuts
Blend crust ingredients and
Renee Blatt
American Honey Queen
PEANUT BRITTLE
NUTTY CHEESE
TEA CAKE
press on bottom and sides of a
bundt pan. Bake at 400 degrees
6-8 minutes, until nuts are
brown. Cool.
Cream butter and cheese, add
sugar and lemon rind. Beat in
eggs, one at a time, beating well
after each addition. Stir baking
powder and salt into flour and
gradually add flour mixture to
cheese mixture. Fold in nuts.
Pour batter into prepared pan
and bake at 300 degrees, one
hour, or until cake tests done.
Cool slightly and invert on serv
ing plate. Serves 12.
Elizabeth Young
Lancaster Co. Dairy Princess
MISSISSIPPI MUD CAKE
1 cup butter
2 cups sugar
4 eggs
'A cup cocoa
Featured Recipe
The truth about nuts is finally out of its shell. Despite the fact
that adding nuts to a diet low in saturated fat and cholesterol
can help lower levels LDL cholesterol (or “bad” cholesterol)
when substituted for foods high in saturated fat, a recent survey
that 61 percent of Americans think nuts are high in cholesterol.
In the past decade, people have avoided fat in foods in pur
suit of weight loss, better nutrition, and healthier living. But
foods, such as nuts, which contain fat, can be a positive addition
to a healthy diet and beneficial to the body.
Planters has developed a helpful nutrition brochure including
simple steps to follow for better health and recipes that are easy
to prepare.
For a free brochure on how to incorporate nuts into a healthy
diet, call toll free 1-877-Mr. Peanut (677-3268) weekdays.
More information on nuts and nutrition, plus quick recipes
can be found at the Website www.planters.com.
Enjoy this recipe from Planters.
CARIBBEAN CHICKEN SALAD WITH PEANUTS
Chutney dressing (see recipe below)
1 head romaine lettuce, tom in pieces
'A cup sliced green onions
1 cup shredded grilled chicken
1 papaya, halved, seeded, peeled, sliced
1 cup raspberries
'A cup peanuts
Prepare chutney dressing and set aside. Toss lettuce with
green onions and divide among four serving plates. Top with
chicken, papaya slices, and raspberries; sprinkle with peanuts.
Serve with chutney dressing.
Yield: 4 servings.
CHUTNEY DRESSING
In blender or food processor, combine:
Vi cup peanuts
Vi cup mayonnaise
'A cup chutney
2 tablespoons sugar
2 tablespoons raspberry vinegar
1 teaspoon curry powder
Blend until smooth. Makes about VA cups dressing.
116 cups flour
3 teaspoons vanilla
Walnuts, if desired
Grease and flour 9x13-inch
pan. Mix ingredients together.
Bake at 350 degrees fbr 30-35
minutes. Remove from oven,
Cover with mini-marshmallows.
Bake 10 minutes more. Remove
from oven.
Frosting:
1 cup'butter
'A cup cocoa
4 cups confectioners’ sugar
6 tablespoons milk
Melt butter. Beat in cocoa; add
confectioners’ sugar. Add milk
(more if needed until pourable).
Pour on cake.
Elaine Fyock