Preheat the oven to 200\u00b0C/fan180\u00b0C/gas 6. In a small bowl, mix the nuts with the egg white.
Mix together the sugar and spices, and then scatter over the nuts. Mix together well and spread out on a baking sheet. Bake for 10 minutes.
Set aside to cool completely, then serve in bowls.
br>Ice with the following recipe.
Champagne Icing.
Mix
Made with a springform pan with bottom release.
Bottom Crust: Mix butter and sugar well.
Add vanilla, flour and nuts.
Press in bottom of pan; bake 10 minutes at 350 degrees.
Set aside.
Filling: Add all ingredients and beat smooth, pour over crust.
Topping: Drain and slice each pear half into eights, place on filling.
Springle with 1 teaspoon cinnamon and bake 40 minutes at 350 degrees.
elted, add 2 cups of nuts and 1 teaspoons of vanilla
BBQ should be medium high heat.
Make shallow slash cuts on the smokies about 3 each side.
wrap a slice of bacon around each smokie.
(like a barber pole) secure with toothpicks.
Grill turning frequently about 20 minutes or until they are golden and the bacon is crisp.
Meanwhile toast the inside of your buns.
Spread the buns with \"Mustard butter\" (Recipe #29632).
Tuck in a smokie add tomato, onion, mushrooms and any other garnish you want.
thin layers.
Orange Bavarian Cream:
In a medium
oat all the chicken--the recipe amounts are general (I kept
Blend butter, sugar & egg.
Mix in remaining ingredients, except chips & nuts.
Then add choc. chips & nuts.
Divide batter into fourths.
Spread on ungreased cookie sheet.
Bake 350 degrees for 25 minutes.
Pat into loaf & flatten down a little.
Cut into slices immediately.
re roasting, place the pine nuts in a small baking dish
ain dish.
See Spaetzle recipe in Vegetables section of cookbook
food processor pulse pine nuts and garlic with salt until
hocolate chips.
Stir in nuts (optional).
Drop by rounded
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
Mix flour, margarine and pecans. Put in 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes and cool.
Mix cream cheese, powdered sugar and Cool Whip.
Pour over cooled crust.
Fix pudding as directed on box.
Cool completely and put over cream cheese mixture.
Cover with small carton Cool Whip.
Sprinkle some chopped nuts on top (optional).
Mix flour, margarine and nuts.
Press into 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes.
Do not overcook.
Let cool.
Combine cream cheese and powdered sugar.
Fold half of a tub of Cool Whip into the cream cheese mixture. Spread over cooled crust.
Combine puddings and milk and spread over cream cheese mixture.
Spread the rest of the Cool Whip on top and add shavings of Hershey's chocolate bar to garnish.
Mix jello, water, pineapple and juice.
Add sour cream, nuts and cherries.
Chill.
Make gelatin and when slightly thickened, whip.
(I use quick set method on package.)
Fold in fruit, nuts and whipped cream until well combined.
Then put aside until set!
In medium bowl, combine flour, nuts and butter; mix thoroughly and press into bottom of a greased 9 x 13-inch baking dish.
Bake at 350\u00b0 for 20 minutes.
Cool on wire rack.
Heat oven to 350\u00b0.
Grease and flour 9 x 13-inch pan.
In large bowl, combine cake mix, milk, butter and egg.
Stir in chocolate chips and nuts.
Batter is quite thick.
Spread in prepared pan.
Bake for 20 to 30 minutes.
Frost if desired.
Mix marshmallows and jello in hot water.
Allow to cool until it begins to thicken.
Add nuts, cheese and pineapple.
Fold in Cool Whip and chill.