Preheat oven to 350\u00b0F. Grease a deep 8 inch round cake pan.
Beat 4 1/2 tbsp butter, vanilla extract, sugar and egg until light and fluffy. Stir in sifted flour and milk. Transfer to prepared pan and bake for 25 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the spiced nuts, arrange nuts on a baking tray. Dust with powdered sugar and spices. Roast for about 10 mins, or until dry.
Brush cooled cake with melted butter and sprinkle with spiced nuts. Serve warm.
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.
Put first 5 ingredients in heavy saucepan.
Stir over medium heat until well dissolved.
Add pecans and stir continuously until all syrup has well coated nuts and no syrup is left in pan.
Takes 5 to 8 minutes.
Spread nuts on buttered cookie sheet or wax paper. Let cool for 5 to 8 minutes.
Break apart.
Preheat oven to 325\u00b0F.
Line a baking sheet with parchment paper.
Combine all ingredients in a medium-sized bowl, making sure the nuts are well-coated.
Spread nuts in a single layer onto baking sheet and drizzle any extra coating over the top.
Transfer to oven.
Bake for 5 minutes.
Stir every 5 minutes for a total of 20 to 25 minutes.
Remove from oven and cool completely.
Break up clumps before serving.
Can be stored in an airtight container for 2 to 3 weeks.
Put nuts in quart jar with screw on cap.
(You may use walnuts, pecans or dry-roasted mixed nuts or cashews.)
Add sugar and spices.
Shake well to coat nuts.
Spiced nuts are a sure-to-please gift.
Can be packed in a glass container with nuts glued on top.
Preheat oven to 325 degrees.
Combine vanilla extract, and egg white in a large bowl, stirring with a whisk until foamy.
Stir in nuts.
Combine sugar, and remaining ingredients in a small bowl, and sprinkle mixture over nuts, tossing to coat.
Place mixture on a baking sheet lined with parchment paper and bake at 325 degrees for 15 minutes.
Remove pan from oven, and turn off oven.
Toss nuts, and break large pieces apart.
Return to oven and leave in oven 10 minutes with oven off.
Cool to room temperature.
Boil together all ingredients, except vanilla and nuts, stirring constantly until it forms a soft ball when dropped in cold water.
Stir in vanilla.
Remove from heat.
Drop in nuts. Stir until sugar crystallizes.
Spread out on waxed paper to cool.
COAT NUTS Adjust oven rack to upper-
In a bowl, combine nuts and egg white.
In a large bowl, combine sugar and spices.
Toss nuts in the sugar mixture; spread out on a baking sheet.
Bake in 325\u00b0 oven for 20 minutes, shaking 3 or 4 times.
Cool nuts and store in airtight container.
s well-combined; add the nuts and stir until they are
ngredients, including the fruit and nuts. In a separate bowl, whisk
Mix your flour, splenda, baking soda, baking powder and salt in a bowl.
In your mixer bowl combine your O.J., shortening, Orange Peel and egg.
Add the dry to the wet and mix until JUST combined, do NOT overmix.
Stir in the nuts and Cranberries by hand.
Pour into a greased loaf pan and bake at 350 deg for approx 30 minutes
easure the exact amount of sugar into a separate bowl. (Do
bout 1/2 cup of sugar or other sweetener.
Place
Cook raisins in water until soft; drain off water.
Mix applesauce, eggs, sweetener and oil very well.
Add baking soda and flour.
Add remaining ingredients and stir in the raisins.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick comes out clean. Makes 1 large cake or 2 dozen cupcakes.
One cupcake equals 1 fruit and 1 fat.
Sprinkle with chopped walnuts or \"no sugar\" coconut before baking if desired.
Mix pudding mix and milk until smooth and as it thickens, add the Cool Whip.
Let set in refrigerator until firm, then spread over a small sheet cake.
For special times, ice your cake out of the pan, then add a layer of no-sugar Just Fruit Preserves and then another layer of Cool Whip.
VERY IMPORTANT to use the \"No sugar needed\" style, in the pink
*3/4 c. no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.
Cream butter flavor Crisco, sugar, milk and vanilla in a
cook the water and sugar over medium heat. Bring