br>If desired, garnish with candied nuts or candied ginger, 1 tablespoon on
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
edium heat lightly toast the nuts for about 3 minutes.
rom the heat. Add the nuts, stirring until the mixture crystallizes
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
Serve dressing with salad.
igh heat.
Add the nuts and cook, stirring constantly, 3
Place first 3 ingredients in saucepan over medium heat, stirring constantly until mixture forms soft-ball stage; add vanilla, then coat nuts.
Turn out onto wax paper.
Allow to cool and then separate into pieces.
Place in candy dish.
Melt butter in jelly-roll pan.
Add nuts and beaten mixture of egg whites and sugar.
Put into 325\u00b0 oven for 30 minutes.
Stir every 10 minutes.
Cook sugar, milk and butter until forms soft ball.
Add dash of salt and vanilla.
Beat until creamy.
Add nuts.
Drop onto foil and separate.
Let cool.
Bring the water and sugar substitute to a boil over a medium heat.
When the sugar substitute is dissolved, add the nuts and stir.
After two minutes of stirring, turn off heat and continue to stir.
After candy coating has set on the nuts, put on a plate to cool.
Mix the sugar, cinnamon and milk mixture. Boil to a soft ball stage.
Add the nuts.
Be very careful, will scorch easily.
Whisk together the egg and water till frothy.
Stir in nuts.
Combine sugar and cinnamon.
Add egg mixture to sugar/cinnamon mixture.
In a lightly buttered shallow pan spread mixture.
Bake (in middle of oven) at 250 degrees for 50 minutes.
Cool 1/2 hour and break into chunks.
Will keep 5-days in tight container.
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.
Beat eggs lightly.
Add sugar and salt, then stir in milk. Add vanilla and nutmeg.
Grease 2-quart baking dish and sprinkle with Grape-Nuts.
Add custard mixture.
Bake at 350\u00b0 for 1 hour and 30 minutes or until knife comes out clean.
Candied orange zest:
Remove the
br>You can quadruple this recipe and make as many as
br>Stir in almonds and candied fruit and peel. Dough will
Bake cake according to directions.
Break into small pieces. Add fruit and nuts.
Make frosting mix according to directions on package.
Add to cake and fruit mixture.
Mix well with hands. Pack tightly into pans.
Use tube or loaf pans.
Line pans with foil before packing.
Chill in fridge for 24 hours before cutting. Makes 6 1/2 pound cake.
he cut up fruits and nuts. Thoroughly mix together and pour
Combine cake mix with applesauce, eggs and orange and lemon extracts.
Mix well.
Toss cherries, pineapple, dates and nuts with flour to coat.
Stir fruit and nuts into cake mixture.
Mix well.
Turn into 2 greased pans (waxed paper).
Bake at 275\u00b0 for 1 3/4 hours.