In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
Sprinkle reserved 1 tspn flour on sliced nuts.
Stir in nuts.
Spread in buttered 9-inch pan.
Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.
In a small bowl, combine ingredients except for nuts.
Prepare a cookie sheet with foil and cooking spray.
Lay nuts on the sheet, making sure they are in an even layer.
Drizzle butter mixture over nuts, making sure to toss to coat evenly.
bake at 325 degrees for 25 minutes, making sure to stir twice.
these make good gifts.
ot and cook on low for 2 to 3 hours or
yrex pie plate), place the nuts evenly in a single layer
Cocoa powder mixed with Splenda (for coating).
Chocolate Peanut Butter
1. Spread the nuts on a baking sheet and
ine nuts in a small dry skillet, stirring often, for 2-3
eat to medium-low. Cook for 15 minutes.
Give the
r Dutch oven, toast the nuts over medium heat, stirring frequently
he chocolate chips and macadamia nuts to the dough and mix
Toast the cashew nuts in a frying pan without oil for 2-3 mins, stirring frequently then remove from the pan.
Heat the oil in a saucepan, add the cabbage and saute for 3-4 mins, stirring. Mix in the vinegar, 1/2 cup water, sugar, cinnamon, coriander and cloves. Season. Simmer for 35-40 mins.
Place the frying pan back on the heat and add the apple, raisins and cashew nuts. Saute, stirring, for 4-5 mins. Divide the cabbage between 4 bowls and sprinkle with the sauteed apple and raisins. Serve with feta cheese and a sprinkle of chives.
Heat oil in an 8 inch nonstick frying pan. Toast pine nuts for 2 mins, stirring, until golden. Drain on paper towels.
Whisk together eggs, milk, 1 tbsp herbs and grated Parmesan. Season. Add to pan and cook over medium heat for 2-3 mins, until golden and just set. Carefully flip omelette over and cook for 1 min, until set.
Flip omelette back over and sprinkle with remaining herbs and most of the pine nuts and Parmesan shavings. Fold in half then slide onto a plate. Top with remaining pine nuts and Parmesan. Serve with salad.
side.
Fry the cashew nuts in moderately-hot oil until
lat surface and knead dough for 10 minutes until smooth and
baking dish and roast for 45 mins, until tender and
nd cinnamon stick and saute for 5 minutes. Stir in the
b>for 2 minutes.
Add chopped rosemary, Italian parsley, and pine nuts
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
For the dukkah, toast sesame seeds
Heat oil in a large frying pan over moderate heat. Cook onions, stirring, for 3 minutes or until just tender. Add garlic and carrots and cook for 3-4 mins, or until carrot softens.
Add cabbage and orange juice and cook for 3 mins, stirring. Add sour cream to coleslaw and season with salt and pepper. Cook for another 1 min. Stir pine nuts in, then serve at once.