ake indentation in center of cookie.
Bake in hot oven
egrees F.
Grind the Brazil nuts finely.
Beat the
Cream sugars and shortening.
Add egg and vanilla; mix well. Combine soda, salt and flour together.
Put coconut, candied cherries and Brazil nuts into the mixture and mix well.
Add the dry ingredients.
Mix well.
Shape into balls and press with fork on ungreased cookie sheet.
Bake at 350\u00b0
to 375\u00b0
for 20 to 25 minutes.
Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.
Day Two: Preheat oven to 350 degrees F (175 degrees C).
To the chilled mixture, add the beaten egg and the nuts.
To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.
uts.
Place on ungreased cookie sheet. Make a small depression
Blend milk with cocoa thoroughly. Stir in chopped nuts and mix well. Drop by teaspoon onto well-greased cookie sheet.
Bake at 350\u00b0 for 15 to 20 minutes.
Add sugar and salt to ground nuts and mix well.
Beat egg white until it holds a soft peak.
Add to nut mixture and combine thoroughly.
Drop by teaspoonful on greased cookie sheet about 2-inches apart.
Flatten by pressing with bottom of glass covered with a damp cloth.
Bake in 350\u00b0 oven about 10 minutes.
Makes 3 dozen.
Preheat oven to 350\u00b0.
Combine butter and sugar.
Beat egg and vanilla to light and fluffy.
Sift flour and salt.
Add to butter; mix with nuts and beat thoroughly.
Shape into 2/3-inch balls. Place on ungreased cookie sheet.
Bake 20 minutes or until done. Cool cookies slightly, then roll in confectioners sugar.
Makes 9 to 10 dozen cookies.
Mix sugar, eggs, nuts and vanilla, then work in flour.
Work dough with hands to bring out the oil of the nuts.
Form in 5 or 6 rolls; refrigerate overnight.
Cut cookies about 1/4-inch thick or less.
Bake at 350\u00b0 for 10 minutes on greased cookie sheets.
Combine butter and sugar.
Sift flour once; measure and sift again.
Work into butter and sugar.
Blend in nuts.
Chill dough and shape into round balls, about the size of small walnuts, then flatten.
Bake on an ungreased cookie sheet 15 to 20 minutes at 300\u00b0.
Preheat broiler, and arrange nut meats on a cookie sheet. Drizzle 2 tablespoons of olive oil over them.
Place under broiler for 2 to 3 minutes until nuts are heated through.
Remove from oven, pat nuts dry with paper towels. Place in a paper bag with salt.
Shake the bag to coat with salt and serve warm. Enjoy!
Preheat oven to 400*F. Lightly grease a baking sheet and set aside.
Place Brazil nuts in a food processor and pulse until finely ground. Transfer to a small bowl and stir in breadcrumbs and Parmesan cheese.
Place tilapia fillets on baking sheet and spread evenly with mustard. Divide Brazil nut mixture evenly over tilapia and lightly spray breadcrumbs with cooking spray. Bake 8 to 10 minutes, or until tilapia is just cooked through.
Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight.
Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Cut buttered bread into finger-width pieces.
Arrange in layers in buttered baking dish, sprinkling each layer with Brazil nuts.
Beat eggs slightly, add sugar, salt, vanilla and milk.
Mix well and pour over bread.
Garnish top with Brazil nuts and bake in slow oven (325\u00b0) for 1 hour.
Serves 6.
gain; set aside.
Put Brazil nuts in a large mixing
he recipes in this collection.
Makes 22-23 cups cookie mix
Preheat oven to 400\u00b0F.
Wash mushrooms and remove stems; chop stems fine.
Melt butter and cook onion and mushroom stems five minutes.
Stir in bread crumbs and Brazil nuts and cook for an additional two minutes.
Stir in seasonings, ketchup and lemon juice.
Stuff mushroom caps with this mixture.
Arrange on an oven-proof dish, garnish with narrow strips of bacon, and pour cream around them.
Bake for 25 minutes and serve hot.
Cream butter, shortening, brown sugar and vanilla all together.
Add beaten eggs, until fluffy.
Sift two cups flour with the salt and spices.
Dissolve the baking soda in hot water.
Add soda to creamed mixture alternately with the dry ingredients.
Blend well.
Toss the fruit with the last 1/2 cup of remaining flour.
Work this into the dough by hand.
Drop from a teaspoon 1 inch apart onto greased cookie sheet.
Bake 325 degrees F.
for ABOUT 15 minutes.
Remove to cooling rack.
Note:
For a simple variation, substitute Chablis for vermouth and add 1/2 cup fine chopped Brazil nuts.