r Dutch oven, toast the nuts over medium heat, stirring frequently
1. Spread the nuts on a baking sheet and
rocessor is great for chopping those nuts!)
(Excess nuts will fall to
Remove from heat; stir in nuts until completely coated. Spread in
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.
Heat oven to 325\u00b0.
Line jelly roll pan with foil; grease foil.
Combine honey, oleo and 1/2 teaspoon cinnamon.
Bring to boil.
Cook 2 minutes, stirring constantly.
Put nuts in medium bowl.
Pour mixture over nuts.
Stir until evenly coated.
Spread on pan.
Bake 10 to 15 minutes or until nuts are glazed and lightly browned.
Do not allow nuts to burn.
Cool.
Combine sugar and remaining cinnamon; toss with glazed nuts to coat.
Makes 4 cups.
o 350.
Spread the nuts on a large rimmed baking
hicken.
Cover and refrigerate for 2-3 hours.
Prepare
Before preparing meringue, spread nuts in a 10 x 15-inch jelly roll pan and toast in a 325\u00b0 oven for 8 minutes.
During this time, beat egg whites to a froth.
Add a dash of salt. Add sugar and a generous teaspoon of cinnamon to the meringue.
Set oven to 300 degrees.
In a large skillet over medium heat melt butter.
Add in the brown sugar, fresh ginger, 3 tablespoons water, salt and ginger powder; cook until the brown suagr is dissolved.
Remove from heat and add in nuts; stir until coated.
Spread the nuts in a lightly oiled baking sheet.
Bake, stirring occasionally for about 25 minutes until golden; cool completely.
salt, cayenne and cinnamon. Add nuts and mix well to coat
Mix egg white and water.
Whip until frothy.
Add cinnamon, sugar and salt.
Then add nuts or pecans.
Spread on a lightly greased cookie sheet.
Bake at 250\u00b0 for 1 hour.
Toss every 15 minutes.
Preheat oven to 250.
Combine sugar, cinnamon, allspice, seasoned salt, nutmeg, and black pepper in a large bowl. Set aside.
Beat egg white until foamy. Add nuts, tossing to coat. Add to spice mixture tossing to coat evenly.
Spread nuts on a greased baking sheet (a baking stone works great for this) in a single layer. Bake one hour, stirring once. Cool slightly on the baking sheet and break apart, if need be. Cool completely and then store in an airtight container up to two weeks.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
ourbon overnight.
After flouring nuts, sift rest of flour with
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Preheat the oven to 250\u00b0F Line two baking sheets with parchment paper.
Mix the sugar, salt, onion powder, garlic powder, cumin, cayenne, cinnamon, cardamom, and pepper in a small bowl.
Whisk the egg white until frothy. Toss with the nuts, then add the spice mixture and toss until well coated.
Spread the nuts in one layer on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
Recommended nuts:
Cashews, peanuts, whole almonds or pecan halves.
Melt margarine.
Stir in sugar and Karo syrup.
Bring to a boil, stir constantly.
Remove from heat.
Stir in vanilla.
Place nuts on a 13 x 9-inch pan.
Pour mixture over nuts.
Stir to coat evenly.
Bake at 250\u00b0 about 1 hour.
Stir them several times.
Cool on wax paper.
Separate and place in tightly covered containers.