---------- Recipe via Meal-Master (tm) v8.05 Title: Recipes - Hazelnut Butter Categories: Nuts Yield: 1 Recipe GENERAL DIRECTIONS FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade. Process to coarse butter texture, about 3 minutes. Gradually add sugar, salt or other ingredients through feed tube. Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes. BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary. When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add other ingredients and blend on low until thoroughly mixed. FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter. NATURAL HAZELNUT BUTTER: 2 cups (9 oz.) Oregon hazelnuts, roasted 1/2 teaspoon salt 3/4 teaspoon powdered sugar Follow general directions. Makes 1 cup butter. Natural hazelnut butter will be dark brown in color, due to the presence of some skins. CHOCOLATE HAZELNUT BUTTER: 2 cups (9 oz.) Oregon hazelnuts, roasted 1-1/4 cups powdered sugar 3-1/2 tablespoons cocoa Follow general directions. Makes 1-3/4 cups butter. CINNAMON & SPICE HAZELNUT BUTTER: 2 cups (9 oz.) Oregon hazelnuts, roasted 1/3 cup powdered sugar 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon Follow general directions. Makes 1-1/4 cups butter. NOTE: These butter recipes are for "old fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur. Shelf life is about 3 months in the refrigerator. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry -and- The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Gourmet Oregon Hazelnut Butter Categories: Spreads Yield: 6 Portions 1/2 c Butter or margarine 2 ts Lemon juice 1/3 c Oregon hazelnuts -- finely chopped 1/2 ts Salt 1 ds Celery salt 1 ds Cayenne pepper Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Honey-Hazelnut Spread Categories: Spreads, Condiments Yield: 1 Recipe 1 c Oregon hazelnut kernels 1 c (12 oz.) whipped honey Yield: 1-1/2 cups. Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake in a 350 oven until golden throughout (cut one in half to check color) 10 to 12 minutes. Let nuts cool. To remove skins, place nuts in a clean towel and rub gently to loosen peel. The nuts do not need to be completely skinned. Place nuts in a food processor or blender. Whirl, pulse on and off, just until finely chopped; do not whirl into a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or pack into small containers and cover. Store in cool place up to 1 month. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Paste Categories: Candies Yield: 1 Recipe 1 lb Roasted Oregon hazelnuts -- (3-1/2 cups) 6 tb Egg whites (appox. 3 large) 2 c Powdered sugar 2 ts Hazelnut liqueur Yield: 2 to 3 cups. Coarsely chop the hazelnuts. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Pancakes Categories: Breakfast, Breads Yield: 1 Recipe 3 c Buttermilk pancake mix 1/4 lb Oregon hazelnuts, chopped 1/4 ts Nutmeg 1/4 ts Almond extract 1 ts Vanilla Water as needed In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Granola Categories: Breakfast, Cereal Yield: 6 Servings 4 c Oatmeal 1 c Oregon hazelnuts -- roasted & chopped 1 c Flaked coconut 1/2 c Wheat germ flakes 1 c Raisins 2/3 c Honey 1 tb Water 1 ts Vanilla 2 tb Oil Yield: 6 to 8 servings. Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl, mix lightly. Stir together honey, water, vanilla, and oil, then combine well with dry mixture. Spread in a 3-quart, lightly oiled baking pan. Bake at 325 for 20-25 minutes, stirring every 5 minutes. Add raisins after baking. When cool, store in airtight container. Serve with milk or eat as a snack. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Muesli Categories: Breakfast, Cereal Yield: 12 Servings 1 c Oregon hazelnuts -- roasted & chopped 1/2 c Sunflower seeds 3 c Quick-cooking rolled oats 3/4 c Wheat germ 1 c Raisins 1/2 c Dried apricots cut up 1/4 c Coconut ribbons 1/2 c Brown sugar (optional) Blend all ingredients together and store in an airtight container. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Waffles Categories: Breads, Breakfast Yield: 4 Servings 1 1/4 c Sifted flour 2 1/2 ts Baking powder 1/2 ts Salt 1 tb Sugar 2 Eggs; separated 1 c Milk 2 tb Butter or margarine; melted 3/4 c Chopped Oregon hazelnuts -(roasted) Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Syrup Categories: Condiments Yield: 1 Recipe 1/2 c Chopped Oregon hazelnuts 2 tb Butter or margarine 3/4 c Maple syrup Yield: about 1-1/4 cups. In saucepan, saut‚ hazelnuts in butter until lightly browned. Add syrup and heat through. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Appetizer Categories: Appetizers Yield: 48 Appetizers 10 Strips sliced bacon 3/4 c Chopped Oregon hazelnuts 1 c Grated cheddar cheese 1 tb Parsley, snipped 1 ts Grated onion 1/2 c Mayonnaise 1/4 ts Worcestershire sauce 1 ds Cayenne pepper 12 Slices thin wheat bread Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and remaining ingredients, except bread. Remove crusts from bread, cut into quarters and spread mixture on top of squares. Place on cookie sheet and bake at 350 for 10 minutes. Serve hot. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Honey Spiced Oregon Hazelnuts Categories: Snacks, Appetizers Yield: 4 Cups 2 tb Olive oil 1 tb Minced garlic 1 1/2 tb Ground cumin 1/4 ts Tabasco sauce 1/2 c Honey 4 c Roasted Oregon hazelnuts In a saut‚ pan over medium heat, warm olive oil. Add garlic, cumin, Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10 minutes, stirring often. Do not burn. Add the nuts and stir to coat well. Line a baking sheet with waxed paper or foil. Spread the coated nuts in a single layer on the baking sheet. Bake at 400 for 10 minutes. Remove from oven and cool completely. Serve as a snack or as a garnish for soups or salads. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Crunchy Chicken Bites Categories: Appetizers, Poultry Yield: 1 Recipe 1/4 c Cornstarch 1 ts Salt 1/2 ts Sugar 2 tb Dry sherry 2 Egg whites 1 Whole chicken breast -- cut into 1-inch pieces 3/4 c Chopped Oregon hazelnuts -- (roasted) Oil for frying -------------------------------MUSTARD SAUCE------------------------------- 1/4 c Dairy sour cream 1/4 c Salad dressing -OR- mayonnaise 1 tb Dry mustard 1/4 ts Sugar Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired. For Mustard sauce: Blend all ingredients together and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Shrimp Cheese Puffs Categories: Appetizers Yield: 35 Puffs 8 1/4 oz Canned pineapple -- well drained 1/2 c Shredded carrot 1/2 lb Ricotta cheese 1/2 c Plain yogurt 1 ts Lemon juice 9 oz Canned small shrimp -- drained 2 Hard cooked eggs; chopped 1/2 c Chopped Oregon hazelnuts -- (roasted) ---------------------------APPETIZER CREAM PUFFS--------------------------- 1/2 c Butter or margarine 1 c Boiling water 1 c All-purpose flour 1/4 ts Salt 4 Eggs Yield: 35 to 40 puffs. Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff. Appetizer Cream Puffs: In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400 for 25 minutes. Cool on rack. Cut off the top third of each puff. Remove any soft dough from inside. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut, Brie & Apple Appetizer Categories: Appetizers, Cheese/eggs Yield: 1 Recipe 1 c Chopped Oregon hazelnuts -- (roasted) 4 oz Cream cheese -- room temperature 8 oz Brie cheese; (rind trimmed) -- room temperature 1 Tart apple; grated Blend well the cream cheese with the brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Fried Mushrooms Categories: Appetizers Yield: 4 Servings 2 Eggs 1/2 ts Salt 1/8 ts Pepper 1/8 ts Nutmeg 1/3 c Ground hazelnuts -- (1-1/2 oz. = 1/3 cup) 1/2 c Fine dry bread crumbs 1 lb Mushrooms, washed and dried Shortening for deep frying -- (solid all-vegetable) Yield: 4 to 6 servings. In small bowl, slightly beat eggs with salt, pepper and nutmeg. In separate bowl, mix together Oregon hazelnuts and bread crumbs. Dip mushrooms in egg mixture, then coat with Oregon hazelnut mixture. Heat shortening to 365 in deep pan and fry mushrooms, a few at a time, 6 to 7 minutes, or until golden brown on all sides. Drain on paper towel and sprinkle with additional salt, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Holiday Muncher Categories: Appetizers, Snacks, Fruits/nuts Yield: 4 Cups 1/2 c Dark seedless raisins 1/2 c Golden seedless raisins 1/3 c Cognac or apple cider 1/4 ts Grated lemon peel 1 c Chopped Calif. dried figs --(about 8 oz.) 2 c Roasted Oregon hazelnuts --(about 8 oz.) Combine raisins, cognac or cider and lemon peel in small saucepan. Simmer until liquid is absorbed; cool. Mix with figs and Oregon hazelnuts. Serve as a snack. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salty Glazed Hazelnuts Categories: Appetizers, Fruits/nuts Yield: 2 Cups 2 tb Butter or margarine 2 c Oregon hazelnuts -- (about 8 oz.) 1 ts Salt 1/4 c Sugar Melt butter in skillet and add hazelnuts. Stir over medium heat, until lightly toasted, about 5 minutes. Add salt and sugar and stir for another 8 to 10 minutes longer, or until sugar carmelizes over hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Trail Mix Categories: Snacks, Fruits/nuts Yield: 1 Recipe 6 c Kix cereal 1 1/2 c Roasted Oregon hazelnuts --coarsely chopped or whole 1 c Golden raisins 1 c Banana chips 1 pk Non-instant vanilla pudding --(small box) 1/2 c Honey 1/2 c Peanut butter Mix cereal, nuts, raisins and banana chips together. In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until coated. Put on cookie sheet to cool. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Curried Hazelnuts Categories: Appetizers, Fruits/nuts, Snacks Yield: 2 Cups 2 c Oregon hazelnuts 3/16 c Butter or margarine 1/2 ts Curry powder 1/2 ts Salt Melt butter in sauce pan; stir in curry powder, salt and hazelnuts. Turn into shallow baking pan. Bake in a 275 oven for 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Olive Cheese Ball Categories: Appetizers, Cheese/eggs, Fruits/nuts Yield: 1 Cheese bal 8 oz Cream cheese; softened 8 oz Sharp cheddar cheese - (2 cups), shredded, - room temperature 1/2 c Chopped stuffed grn. olives 2 tb Minced parsley 1 tb Minced green onion 1/4 ts Hot pepper sauce 1/2 c Roasted Oregon hazelnuts --(finely chopped) In a large bowl, cream together the cream and sharp cheeses. Stir in olives, parsley, green onion and hot pepper sauce until well mixed. Shape into a ball and roll in the chopped hazelnuts. Cover and chill 1 to 24 hours. Serve with crackers. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut-Orange Cheese Ball Categories: Appetizers, Cheese/eggs Yield: 1 Recipe 8 oz Cream cheese; softened 1/4 c Butter or margarine -- softened 1 tb Grated onion 1 1/2 c Chopped Oregon hazelnuts -- (roasted) 3/4 ts Grated orange peel In a bowl, mix cream cheese and margarine together until smooth. Stir in onion, 1 cup hazelnuts and orange peel. Shape into a ball. Roll in remaining hazelnuts, wrap in plastic wrap, and chill until firm. Best if allowed to season overnight. Serve with crackers. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Seasoned Toasted Hazelnuts Categories: Snacks, Appetizers, Fruits/nuts Yield: 2 Cups 2 c Oregon hazelnuts 3/16 c Butter or margarine 1/2 ts Salt 1/2 ts Worcestershire 1/2 ts Garlic powder 1 ds Tabasco Melt butter in saucepan; stir in salt, Worcestershire, garlic powder, Tabasco and hazelnuts. Turn into shallow pan. Bake in 275 oven for 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Mandarin Hazelnut Salad Categories: Salads Yield: 6 Servings 8 c Mixed greens -torn into bite size pieces 2 Green onions; chopped 1/4 c Chopped celery 1 c Drained Mandarin oranges ------------------------------PARSLEY DRESSING------------------------------ 1/2 c Salad oil 1/4 c Chopped parsley 2 tb Sugar 2 tb Cider vinegar Salt and pepper to taste 1 ds Tabasco sauce Mix all ingredients and allow flavors to blend. 1 cup roasted Oregon hazelnuts, carmelized* Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts. *Carmelized hazelnuts: To carmelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until a light amber color. Allow to cool on wax paper before use. Yield: 4 to 6 servings * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Spinach Salad With Roasted Hazelnuts Categories: Salads Yield: 4 Servings ----------------------------------DRESSING---------------------------------- 2 tb Hazelnut oil or olive oil 1 Lemon; juiced 1 tb Dijon mustard 1/4 ts Fresh ground pepper 2 ts Honey 1 ts Worcestershire sauce 1/2 ts Salt -----------------------------------SALAD----------------------------------- 1 lb Fresh spinach 1/4 lb Fresh mushrooms 1/4 c Crisp fried bacon, diced 1/3 c Chopped Oregon hazelnuts -- (roasted) Combine dressing ingredients in small bowl. Mix well and chill. Wash spinach and tear into small pieces. Combine mushrooms with spinach in salad bowl. Toss with bacon and chopped hazelnuts. Add dressing and mix well. Garnish with hard-boiled eggs, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Summer Fruit & Hazelnut Salad Categories: Salad Yield: 1 Recipe 1/2 c Roasted & chopped hazelnuts -(Oregon) 1/2 lb Jicama; peeled, rinsed, cut -- into match stick pieces 1/4 c Orange juice 1 tb Lemon juice 1 ts Poppy seeds 1 ts Sugar 2 c Cubed, seeded, watermelon 2 c Cubed cantaloupe 1 c Seedless grapes; halved 1 c Strawberries; rinsed, -- hulled & chunked 1 lg Kiwifruit; peeled & sliced In a large bowl, mix the jicama with orange and lemon juices, poppy seeds and sugar. Add the rest of the fruit and toss. Top with the hazelnuts and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Tropical Salad Categories: Salads, Main dish, Seafood Yield: 4 Servings 2/3 c Mayonnaise 1/2 ts Salt 1 ts Curry power 1 ds Pepper 2 lb Shrimp, shelled, -- cleaned & cooked 1 c Cooked rice 1/2 c Roasted & chopped hazelnuts -(Oregon) 3/4 c Chopped celery 1/4 c Finely chopped onion 4 md Bananas (all yellow) Romaine lettuce Lemon juice Oregon hazelnuts -(roasted and chopped) Blend mayonnaise with seasonings in bowl. Add shrimp, rice, hazelnuts, celery and onion. Toss lightly and chill. Halve bananas lengthwise, brush with lemon juice. Arrange bananas and shrimp/nut mixture on lettuce. Sprinkle with additional chopped hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Layered Hazelnut Pasta Garden Salad Categories: Salads Yield: 12 Servings 1 1/2 c Small shell macaroni 1/2 c Sliced green onions 1 1/2 c Sliced Oregon hazelnuts 2 c Mayonnaise 1/4 c Grated Parmesan cheese 2 ts Sugar 1/4 ts Garlic powder 1 tb Lemon juice 4 c Mixed salad greens --(in bite-sized pieces) 2 Stalks celery; diced 1/2 c Sliced radishes 1 c Broccoli flowerettes --(blanched) 1/4 c Crisp crumbled bacon 2 md Tomatoes; cut into wedges Parsley for garnish Cook macaroni as directed on package, drain; rinse with cold water and drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix together mayonnaise, cheese, sugar, garlic and lemon juice. In a 9x13x2" pan or a 4-quart serving dish, layer the salad greens in the bottom of the dish. Cover greens with the macaroni-hazelnut mixture. On top of this, place the celery, then a layer of radishes and top with broccoli flowerettes. Spread mayonnaise mixture over broccoli. Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley, just before serving. Yield: 8 to 12 servings. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Oregon Hazelnut Salad Categories: Salads Yield: 10 Servings 1 Head Romaine -torn into bite-size pieces 1 Avocado; peeled and cubed 2 Tomatoes; seeded and cubed 1/2 c Roasted Oregon hazelnuts 1/2 c Alfalfa sprouts 1/3 c Green onions, sliced 1/2 c Mozzarella cheese, shredded ----------------------------------DRESSING---------------------------------- 2 tb White wine vinegar 2 tb Dijon mustard 1/3 c Olive oil Freshly ground pepper -- to taste Chop nuts, saving a few whole nuts for garnish. In a large salad bowl, toss Romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese. In a small bowl, whisk together vinegar and mustard. Gradually drizzle in olive oil. Whisk; add pepper. Chill and pour over salad just before serving. Garnish with whole roasted hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut & Mushroom Salad Categories: Salads Yield: 6 Servings 1/2 lb Mushrooms, sliced 3/4 c Salad oil 1/2 c Wine vinegar 2 tb Water 3/4 ts Salt 3/4 ts Savory 1/4 ts Onion powder 1/8 ts Pepper 1 sm Head romaine -torn into bite sized pieces 3/4 c Roasted & chopped hazelnuts -(Oregon) Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1 hour. Toss undrained mushrooms with romaine and hazelnuts in salad bowl. Yield: 6 to 8 servings. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut-Shrimp Salad Categories: Salads, Main dish, Seafood Yield: 4 Servings 2 lb Shrimp, cooked, shelled -- and coarsely chopped 1/2 c Dairy sour cream 1/2 c Mayonnaise 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 2 tb Chopped parsley 1/4 ts Salt 1/8 ts Pepper 1/2 ts Dill weed 3 tb Lemon juice 2 Ripe avocados Lemon wedges Lettuce Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley, seasonings and 1 tablespoon lemon juice. Chill. Peel and slice avocado; brush with remaining lemon juice. Arrange avocado, salad and lemon wedges on lettuce-lined serving plate. Sprinkle remaining hazelnuts on shrimp salad. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hot Beef And Hazelnut Salad Categories: Salads, Main dish, Meats Yield: 1 Salad 1 lb Sirloin steak (1/2" thick) 6 c Mixed salad greens 1 Red bell pepper 8 oz Sliced water chestnuts -- (canned), drained 1 tb Salad oil ----------------------------------GARNISH---------------------------------- Lettuce leaves Red pepper rings Chopped Oregon hazelnuts ----------------------------------MARINADE---------------------------------- 1/4 c Green onion, chopped 2 Garlic cloves; minced 2 tb Japanese soy sauce 1 tb Salad oil 1 tb Sherry 1 tb Water ----------------------------------DRESSING---------------------------------- 2 tb Rice vinegar 2 tb Japanese soy sauce 2 tb Salad oil 1 Garlic clove; minced 1 ts Sugar 1/4 ts Curry 1/4 ts Cayenne pepper 1/4 ts Ginger *(spinach, leaf or iceberg lettuce; etc.) Slice steak crossgrain into 1/8" strips. Combine marinade ingredients, add beef strips, stirring to coat well. Let sit at room temperature for 20-30 minutes (or refrigerate several hours.) Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes so flavors can blend. Tear salad greens into bite-sized pieces, reserving a few leaves for garnish. Cut half of red pepper into rings for garnish; cut remaining half into slivers. In a large bowl, combine salad greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon oil in large skillet. Quickly brown half of stead; remove from pan and brown other half of steak. Add steak to salad in bowl. Pour dressing in skillet and heat through; pour hot dressing over salad in bowl. Toss to mix well. Garnish with lettuce leaves, pepper rings and hazelnuts. Serve immediately. If salad must sit before eating, serve dressing alongside. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Cucumber Oregon Hazelnut Salad Categories: Salads Yield: 6 Servings 2 lg Cucumbers; seeded & diced 1 Zucchini; thinly sliced 1 Red onion - thinly sliced & separated 1 lg Clove garlic; minced 1 lg Carrot; grated 1 lg Avocado; diced 1 c Unflavored yogurt 3 oz Crumbled blue cheese 1/2 ts Salt 1/4 ts Pepper 1 ds Tabasco 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper and tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oriental Main Dish Salad Categories: Salads, Main dish, Poultry Yield: 1 Recipe 1/2 c Oregon hazelnut butter 1/3 c Hot water 1/4 c Soy sauce 2 tb Red wine vinegar 2 tb Oriental sesame oil 2 ts Granulated sugar 2 Garlic cloves; crushed 1 ts Crushed hot red pepper 1 Can (5 oz.) white turkey - (or chicken meat) 1/2 lb Pasta (linguine, fettuccine, - seashells, etc.) 1 tb Vegetable oil 3/4 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1/2 c Green onions 1 Bunch broccoli -- cut into 1" florets 6 sm Carrots -- cut in half lengthwise Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Western Hazelnut Romaine Salad Categories: Salads Yield: 6 Servings 6 Slices bacon 1 md Head romaine lettuce 1/2 c Finely chopped hazelnuts -(Oregon hazelnuts) 1/4 c Bacon drippings 1/3 c Cider vinegar 1 tb Sugar 1 tb Water 1/2 ts Salt 1/4 ts Dry mustard 1/4 ts Pepper Cook bacon until crisp; reserve 1/4 cup drippings for dressing. Toss romaine (torn into bite-size pieces) in a large salad bowl. Refrigerate until ready to serve. Mix bacon drippings, vinegar, sugar, water, salt, mustard and pepper. Cook until mixture starts to boil on stove top or in microwave oven; stir to dissolve sugar. Pour over salad greens and hazelnuts, tossing to coat. Crumble bacon and sprinkle over the top. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Dijon Potato Salad Categories: Salads Yield: 1 Recipe 1 c Mayonnaise 2 tb Dijon style mustard 2 ts Dried dillweed 1 ts Salt 1/4 ts Pepper 2 lb Cooked small red potatoes -- cubed 1 c Sliced radishes 4 Green onions -- thinly sliced 1/2 c Roasted & chopped hazelnuts -- Oregon hazelnuts Combine mayonnaise, mustard, dillweed, salt and pepper. Add remaining ingredients and mix to coat vegetables. Chill and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Curried Chicken-Oregon Hazelnut Salad In Melon Shell Categories: Salads, Main dish, Poultry Yield: 6 Servings 3 sm Melons; halved & seeded -- (drain upside down -- on towel) ------------------------------CHICKEN FILLING------------------------------ 2 c Cubed, cooked chicken 1/2 c Diced celery 1 Apple (tart) cored, chopped 1 tb Green onion, finely chopped 1 tb Capers, drained 2/3 c Oregon hazelnuts, roasted -- and coarsely chopped 1/2 c Mayonnaise 2 tb Sour cream 2 ts Curry powder Currants for garnish Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oriental Chicken Hazelnut Salad Categories: Salads, Main dish, Poultry Yield: 1 Recipe -----------------------------------SALAD----------------------------------- 2 c Cooked chicken breast -- cubed 1 c Shredded carrots 2 c (5 oz.) bean sprouts 1 c Red sweet pepper, diced 1 c Sliced olives 1 c Sliced celery 1/2 c Coarsely chopped hazelnuts -(Oregon), roasted 1 1/2 c Chow mein noodles ----------------------------------DRESSING---------------------------------- 1 1/2 c Mayonnaise 2 ts Curry powder 1 tb Teriyaki sauce 1 tb Lemon juice 1 ts Sesame seeds Salad: Combine all ingredients, except noodles. Dressing: Blend together and toss with salad ingredients. Just before serving, add noodles. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Waldorf Chicken Hazelnut Salad Categories: Main dish, Salads, Poultry Yield: 4 Servings 4 Stalks celery - cut into 1/4-inch pieces 1 Red apple; cored & diced 1 1/4 c Cooked & diced chicken 1/2 c Chopped dates 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 3/4 c Mayonnaise 4 tb Sour cream 1 ts Lemon juice 3 Drops hot pepper sauce Salt & pepper to taste In a large bowl, combine the celery, apple, chicken, dates and hazelnuts. Blend together the mayonnaise, sour cream, lemon juice and hot pepper sauce. Add salt and pepper, to taste. Fold into chopped mixture and serve on a chilled lettuce leaf. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Waldorf Salad Categories: Salads Yield: 1 Recipe 1/4 c Mayonnaise 1/4 c Whipped cream or topping 1 lb Apples, tart -- unpeeled and diced 1 c Chopped celery 1/4 c Oregon hazelnuts -- sliced or chopped 2 tb Chopped maraschino cherries 1/4 ts Salt 2 ts Sugar (optional) Lettuce Combine mayonnaise and whipped cream. Add each apple to dressing as soon as diced. Add celery, nuts, cherries, salt and sugar; mix well. Chill and serve on a bed of lettuce. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Cream of Broccoli & Hazelnut Soup Au Gratin Categories: Soups Yield: 10 Cups 1 tb Butter 1 md Onion; chopped 1 lg Bunch broccoli 3 md Potatoes; peeled & diced 6 c Chicken stock 1 1/4 c Heavy cream 1 c Finely chopped hazelnuts -(roasted, Oregon) 2 tb Cream sherry 1/4 c Grated parmesan cheese 1 1/2 ts Salt 1/8 ts Freshly ground pepper 1 1/2 c Grated Gruyere cheese 1 1/4 c Coarsely chopped hazelnuts -(Oregon hazelnuts) Yield: 10 (1-cup) servings. Melt butter in a 4 to 6-quart soup kettle. Saut‚ onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in food processor. Return puree to kettle and stir in cream, finely chopped hazelnuts, sherry, parmesan cheese, salt and pepper to taste. Gently heat. To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruyere cheese and 1/2 ounce coarsely chopped hazelnuts. Place under the broiler until cheese is melted and hazelnuts are browned, about 1 minute. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: 3-Pepper Oregon Hazelnut Soup Categories: Soups Yield: 6 Servings 1 qt Chicken stock 1 c Lentils 1/2 c Chopped onions 1/2 c Chopped carrots 1/4 c Chopped celery 2 Garlic cloves 1/2 ts Coriander 1/2 ts Fenugreek 1/4 ts Cumin 2 c Water 1 1/2 c Oregon hazelnuts -- toasted & chopped 1 ts Mixed pepper corns* 2 tb Roux** *(pink, green & black, cracked) **(equal parts of soft butter and flour worked into smooth paste) Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or puree and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Squash Soup Categories: Soups Yield: 6 Servings 1 1/2 c Mashed, cooked squash; -OR- 12 oz Frozen cooked squash 1 c Finely chopped hazelnuts -(Oregon) 1/2 c Finely chopped onion 1 qt Chicken broth or stock Salt to taste 1/4 ts Pepper 2 tb Butter or margarine 2 tb Sherry Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Trail Risotto-Oregon Hazelnut-Sausage Mix Categories: Main dish, Meats Yield: 6 Servings 5 German or Italian sausages -- (1 1/2 lbs.) 1 1/2 c Red onion, coarsely chopped 2 tb Butter 1 Green pepper -- coarsely chopped 1 Red pepper -- coarsely chopped 2 Bananas; sliced 3/4 c Halved Oregon hazelnuts 1/2 c Currants or raisins 4 c Cooked rice Salt and pepper to taste ----------------------------------GARNISH---------------------------------- 3 Hard-cooked eggs; sieved Finely chopped parsley Finely chopped basil Finely chopped chives Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and saut‚ until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Beef Stir Fry Categories: Main dish, Meats, Stir-fry Yield: 4 Servings 1 lb Beef top round -- cut in thin strips 3 tb Teriyaki sauce 2 tb Oil (divided) 2 ts Cornstarch 1 Green pepper -- cut into 3/4-inch slices 2 Carrots; sliced -- pre-cooked tender crisp 6 Green onions -- cut into 2-inch slices 3/4 c Roasted & chopped hazelnuts -- (Oregon hazelnuts) Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil in skillet. Add vegetables and cook until meat is done and vegetables are tender crisp. Add rest of marinade and cook until thickened. Top with hazelnuts and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Baby Artichoke & Oregon Hazelnut Saut‚ Categories: Main dish, Meats, Vegetables Yield: 6 Servings 12 Artichokes, small size 1/2 c Olive oil 1 1/2 c Red onions -- bite-size pieces 1 1/4 c Oregon hazelnuts -- coarsely chopped 1/4 c Fresh oregano, chopped 1/4 c Fresh parsley, chopped 1 c Dry white wine Salt and pepper Whole Oregon hazelnuts -- roasted Oregano sprigs 2 1/2 lb Lean pork tenderloin -- roasted Rinse artichokes, remove outer leaves until light green leaves appear. Reserve outer leaves and cut off stems and top quarter of each artichoke. Cut artichokes into halves and saut‚ in hot olive oil for about 8 minutes. Add onions and chopped hazelnuts, and continue cooking until onions are crisp-tender. Add wine, oregano and parsley; lightly toss together. Season to taste. Garnish with whole hazelnuts and oregano sprigs. Serve with sliced pork tenderloin. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Barley Casserole Categories: Grains, Side dish Yield: 6 Servings 1 c Pearl barley 6 tb Butter 1/2 c Oregon hazelnuts, chopped 1 md Onion; finely chopped 1/4 c Green onion or chives 1/4 ts Salt 1/4 ts Pepper 2 cn Chicken broth, undiluted -(14 oz. cans) Parsley for garnish Rinse barley and drain. In frying pan, heat two tablespoons butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1-1/2 quart casserole. (Freeze or chill at this point if desired) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375 degrees for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Toasted Oregon Hazelnut Cakes Categories: Side dish, Appetizers Yield: 18 Cakes 2 c Roasted Oregon hazelnuts 1 1/2 tb Fresh basil, minced 1 1/2 tb Fresh thyme, minced 2 ts Fresh marjoram, minced 1 c Minced onion 2 10-inch flour tortillas - dried on griddle or grill - then crumbled/chopped 1/2 lb Grated muenster cheese -OR emmentaler cheese 1 ts Ground black pepper 1 ts Salt 2 Eggs Vegetable oil Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas, cheese, pepper and salt. Place the mixture in the bowl of a food processor fitted with a metal blade; pulse until coarsely chopped. Beat eggs in a medium bowl; fold nut mixture into the eggs. Measure 1/4 cup portions and use your hands to shape into oval cakes (you should have 18 cakes). If preparing ahead, separate the cakes between layers of wax or parchment paper, wrap tightly with plastic wrap and refrigerate until ready to cook. Lightly oil a cast-iron skillet or griddle and heat over medium heat. Grill hazelnut cakes until golden brown, about 2 to 3 minutes on each side. Yield: 6 servings (3 cakes each). * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Manicotti Categories: Main dish, Meatless Yield: 8 Manicotti 8 Packaged manicotti 1 c Coarsely chopped hazelnuts -(roasted) Oregon hazelnuts 1 pk Frozen chopped spinach -- thawed and drained well 1/2 c Cottage cheese 1/2 c Green onions, sliced 1 ts Garlic salt 1/4 ts Nutmeg 1/4 ts Pepper 2 Eggs; slightly beaten 3 c Spaghetti sauce Precook manicotti in boiling water until partially softened (about 5 minutes), drain. Mix hazelnuts, spinach, cottage cheese, onions, seasonings and eggs; fill manicotti. Cover bottom of a 2-quart baking dish with one cup spaghetti sauce. Arrange filled manicotti in a single layer in baking dish, allowing space between each for expansion during cooking. Cover with remaining sauce. Cover dish and bake at 375 for 40-45 minutes. Allow 1 or 2 per person. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Lamb Sirloin With Hazelnut Sauce Categories: Main dish, Meats Yield: 4 Servings 1 lb Boneless American lamb - sirloin steaks, - cut 3/4" thick 1 1/2 sl Whole wheat bread - (firm-textured), - torn in small cubes 1/4 c Beef broth 2 tb Apple juice or white wine 1/3 c Roasted Oregon hazelnuts 2 Garlic cloves; minced 1 tb White wine vinegar 1 ts Olive oil 1 ds Ground red pepper 1 tb Fresh snipped parsley 1/4 ts Salt 1/4 ts Ground black pepper Whole Oregon hazelnuts -- (optional) In a small bowl, combine bread cubes, broth and apple juice. Let stand 5 minutes. In food processor or blender, grind hazelnuts. Add bread mixture, garlic, white wine vinegar, olive oil and red pepper. Process until smooth. Spoon into bowl and chill several hours. Sprinkle lamb steaks with salt and black pepper. Broil or grill four inches from heat for 3 to 5 minutes. Turn and broil or grill 3 to 5 minutes or until desired doneness. Stir parsley into sauce and serve with lamb steaks. Garnish with nuts, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut-Orange-Beef & Broccoli Categories: Meats, Main dish, Stir-fry Yield: 4 Servings 3/4 lb Beef top sirloin steak -- well-trimmed, cut into -- thin slices, about 1") 1 1/2 tb Soy sauce 1 ts Powdered ginger 1 tb Vegetable oil 2 1/2 c Small broccoli florets 1 Red bell pepper; cut into -- short, thin strips 2/3 c Salsa sauce 1 ts Sugar 1/3 c Orange juice concentrate -- undiluted 1 tb Cornstarch 5 Green onions -- cut into 1/2-inch pieces 3/4 c Roasted & chopped hazelnuts -- (Oregon hazelnuts) Slice meat into 1-inch pieces with all fat removed. Toss with soy sauce and ginger. Let stand for at least 10 minutes. Drain meat. Heat oil in frying pan and add the meat and quickly fry. Add the broccoli and red pepper. Add the salsa and cook until vegetables are tender crisp. Combine the orange juice and cornstarch and add to the meat mixture with the green onions and cook until thickened. Top with the hazelnuts and serve with rice, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Beef & Onions In Pockets Categories: Main dish, Meats Yield: 4 Servings 2 tb Sugar 1/4 ts Pepper 1/2 c Soy sauce 1 1/2 lb Boneless lean beef steak -- (such as sirloin) 1/2 c Roasted & chopped hazelnuts - (Oregon hazelnuts) 2 tb Salad oil 2 Garlic cloves; minced 2 ts Grated fresh ginger 2 Onions; sliced 6 Rounds of pocket bread -- cut into halves --------------------------CABBAGE AND CARROT SLAW-------------------------- 3 tb White vinegar 2 tb Sugar 2 c Shredded cabbage 1 c Shredded carrots Yield: 4 to 6 servings. Slice meat into small strips about 1/8-inch thick and 2 inches long. Marinate meat in soy sauce, sugar and pepper for 2 to 3 hours. In a frying pan, place salad oil, garlic, ginger and onion slices. Saut‚ until onions are transparent. Add drained meat and stir fry until meat is done. Add nuts and mix. To serve, place a spoonful of cabbage and carrot slaw in open pocket bread and some of the meat mixture. Cabbage and carrot slaw: In a bowl, stir together 3 tablespoons white vinegar and 2 tablespoons sugar. Add 2 cups shredded cabbage and 1 cup shredded carrots. Cover and chill up to 4 hours. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Bell Pepper & Leek Saut‚ Categories: Vegetables, Side dish Yield: 4 Servings 2 Red bell peppers 2 Green bell peppers 2 Leeks 2 tb Butter 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Salt & pepper to taste Yield: 4 to 6 servings. Cut the peppers into thin strips. Slice the leeks on the diagonal into 1/2-inch pieces. Melt butter in a medium saut‚ pan. Add the peppers and the leeks; cook over medium heat for a minute or two. Add hazelnuts, and continue cooking for another five minutes. Add salt and pepper, to taste. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chili Hazelnuts Categories: Appetizers, Snacks, Fruits/nuts Yield: 2 Cups 2 c Oregon hazelnuts 3/16 c Butter or margarine 3/4 ts Chili powder 1 ds Salt Melt butter in sauce pan; stir in chili powder, salt and hazelnuts. Turn into shallow baking pan. Bake in a 275 oven for 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Spicy Chicken & Hazelnut Enchiladas Categories: Main dish, Poultry Yield: 6 Servings 1 lb Fresh tomatillos; OR 12 oz -Canned tomatillos 2 Garlic cloves; peeled 2 Jalapeno peppers; seeded 2 tb Cilantro leaves 2 tb Onion 1/3 c Sour cream 1/3 c Plain yogurt 1 tb Honey 1/4 ts Salt 1/3 c Canned diced green chilies 6 Corn tortillas 2 c Cooked shredded chicken 2 c Shredded jack cheese 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid. For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; puree. Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9x12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350 oven until heated through, about 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Chicken Stir Fry Categories: Main dish, Poultry, Stir-fry Yield: 6 Servings 1 tb Oil 1 lb Boneless chicken breast -- sliced 2 md Carrots; sliced diagonally 1 md Onion; sliced 1 Green pepper; chunked 2 c Broccoli flowerettes 1 c Sugar snap pea pods 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1 Can cream of mushroom soup -(undiluted) Heat oil in skillet. Add chicken, carrots and onion. Cook for three minutes. Add broccoli and continue to cook for three minutes. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot oriental noodles. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Chicken Mandarin Categories: Main dish, Poultry Yield: 6 Servings 2 Whole chicken breasts -- (skinned & boned), -- cut into narrow strips 2 tb Oil 1 lg Red pepper; cut into strips 1/2 lb Mushrooms, sliced 1 c Sliced celery 6 oz Pea pods 6 Green onions; sliced 3/4 c Chicken broth -(regular strength) 1/4 c Honey 2 tb Soy sauce 1 tb Vinegar 1 tb Prepared mustard 5 ts Cornstarch 11 oz Canned mandarin oranges -- drained 3/4 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Brown chicken strips in oil until done. Add red pepper, mushrooms, celery, pea pods and green onion. Cook until tender crisp. Add the chicken broth, mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook until thickened. Add the oranges and garnish with hazelnuts. Serve with hot cooked rice. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oriental Hazelnut Chicken Categories: Main dish, Poultry Yield: 6 Servings 1 1/2 lb Boneless chicken breasts -(skinless) 4 tb Sherry 2 1/2 tb Soy sauce 1 1/2 ts Sugar 1/2 c Cornstarch 1 lg Egg; well beaten 1/2 c Butter 1 c Halved Oregon hazelnuts -- coarsely chopped 1 ts Finely chopped fresh ginger - (1/4 tsp. powdered) 1 md Garlic clove; minced - (1/2 tsp. garlic powder) 1/2 c Hot water 8 oz Canned sliced bamboo shoots -- drained Cooked rice or linguine Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Saut‚ hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and saut‚ with ginger and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Jamaica Style Hazelnut Chicken Categories: Main dish, Poultry Yield: 2 Servings 2 lg Whole chicken breasts -- split Salt & pepper to taste 1/4 c Margarine 6 oz Orange juice concentrate -- thawed 1 Bay leaf Juice of small lime 2 Firm ripe bananas -- thinly sliced 1/2 c Finely chopped hazelnuts -(roasted Oregon hazelnuts) Season chicken with salt & pepper. Brown chicken on both sides in margarine in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Bring liquid to a boil over high heat for 5 minutes, constantly stirring. Stir in lime juice and bananas; heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Vegetable Pie Categories: Main dish, Meatless, Vegetables Yield: 8 Servings 1 c Fresh broccoli, chopped* 1 c Fresh cauliflower, sliced* 2 c Fresh spinach, chopped* 1/2 c Chopped onion 1/4 c Chopped green pepper 1 c Cheddar cheese, grated -- (4 oz.) 1 c Coarsely chopped hazelnuts --(Oregon hazelnuts) 1 1/2 c Milk 1 c Bisquick 4 Eggs 1 ts Garlic salt 1/4 ts Pepper Pre-cook broccoli and cauliflower until almost tender (about 5 minutes.) Drain well. Combine broccoli, cauliflower, spinach, onion, green pepper and cheese. Divide into two well-greased 8-inch pie pans. Top with Oregon hazelnuts. Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture. Bake at 400 for 35 to 40 minutes, until golden brown. Allow to stand for 5 minutes before cutting. * 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook. NOTE: This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Fish Saut‚ Categories: Main dish, Fish Yield: 6 Servings 1/4 c Flour 1 ts Paprika 1 ts Salt 1/4 ts Pepper 2 lb Fillets of sole 3/4 c Butter or margarine 1 c Thinly sliced hazelnuts -- (4 oz.) 1/4 c Lemon juice 1/4 c Chopped parsley Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, saut‚ fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; saut‚ until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Catfish With Oregon Hazelnuts Categories: Main dish, Fish Yield: 4 Servings 1/2 c Cornmeal 1/4 c All-purpose flour 1/4 c Finely ground hazelnuts -(roasted Oregon hazelnuts) 1 ts Salt 1/2 ts Cayenne pepper 1/4 ts Ground cumin 4 Catfish fillets (6 oz. ea.) 1/4 c Olive oil 2 tb Coarsely chopped hazelnuts -(roasted Oregon hazelnuts) Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and cumin in large plate or shallow casserole. Dredge catfish in cornmeal and flour mixture and place on waxed paper. Heat oil in large heavy-bottomed skillet over medium heat. Add catfish and cook about 4 minutes on each side, or until golden brown. Transfer to serving plate, and garnish with chopped hazelnuts and orange twists. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Northwest Salmon Hazelnut & Juniper Berry Sauce Categories: Main dish, Fish Yield: 4 Servings 4 Salmon steaks 1/4 c Oregon hazelnuts; broken 3 Juniper berries; crushed 1/2 c Brandy 1/2 c Cream Saut‚ salmon steaks and remove from pan. Add hazelnuts and Juniper berries. Deglaze with brandy. When mixture is reduced and alcohol is gone, add cream and cook until thickened. Salt to taste. Pour over warm salmon steaks. NOTE: You can add broken Oregon hazelnuts to any quick sauce to achieve a nutty flavor. (It must be a quick sauce to maintain the crunch.) * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Medley (Microwave) Categories: Grains, Side dish, Meatless, Microwave Yield: 8 Servings 3 c Cooked rice or bulgar -- rinsed & drained 1/2 c Apple chunks 1/2 c Dark raisins 1/2 c Roasted Oregon hazelnuts 1/2 c Mushrooms, quartered 1/2 c Onion, coarsely chopped 3 c Bok choy -- leaves and tender stems 1 c Chicken broth Pour hot water over raisins and soak 20 minutes. Drain and use the liquid in your favorite bread or stew recipe. Prepare vegetables as indicated, and slice bok choy diagonally through the leaves and stems. Cover and microwave all vegetables in chicken broth on FULL POWER for 2 minutes or until crisp tender. Remove vegetables from broth and reserve. Prepare roux: 1 tablespoon flour 1 tablespoon butter 1/4 cup fresh parsley, finely chopped dash cayenne Mix flour and cayenne. Rub butter into flour mixture until smooth. Add 1/4 cup broth from vegetables and stir until blended; gradually add this mixture to the rest of the broth and stir until smooth. Add parsley and microwave on FULL POWER for 90 seconds, stirring every 30 seconds until thick. Toss rice, vegetables, hazelnuts, raisins and thickened broth until well mixed. Adjust salt. Heat through on FULL POWER for 1 minute. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Pesto Hazelnut Club Sandwich Categories: Main dish, Sandwich Yield: 1 Sandwich 3 Slices Hazelnut Bread -(Western Oregon) 2 oz Sliced turkey 2 oz Sliced ham 1 Slices provolone cheese Lettuce 2 Tomato slices 1 tb Pesto mayonnaise Toast the bread and spread with the pesto mayonnaise (1 tablespoon pesto, mixed with 1/2 cup mayonnaise). Fill with the meats and cheese and top with the lettuce and tomatoes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Tropical Chicken Categories: Main dish, Poultry Yield: 4 Servings 1/2 c Raisins 3/4 c Orange juice 2 lb Cut-up chicken -- (any pieces you enjoy) 1/2 c Flour Seasoning salt to taste 3 tb Olive oil 1/2 c Mandarin oranges 1 c Sliced mushrooms 1 c Oregon hazelnuts, cracked 1/2 c Pineapple chunks, drained 2 tb Brown sugar 1/4 ts Cinnamon 1/4 ts Cloves 1/2 ts Salt 1/4 c Sherry Soak raisins in orange juice for at least 1 hour. Dust chicken pieces in seasoned flour and saut‚ in olive oil in heavy frying pan until brown. Place chicken in a baking pan with remaining ingredients. Bake at 350 for 45 minutes, basting frequently with juices. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Corn Saut‚ With Hazelnuts Categories: Side dish, Vegetables Yield: 1 Recipe 4 c Whole kernel corn -- (fresh or canned) 3 tb Vegetable oil 1 lg Red pepper 6 Green onions; chopped 1 md Garlic clove -- peeled and minced 3/4 ts Ground cumin 2 tb Honey 1/3 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Salt and pepper to taste In a large pan, heat oil over medium heat. Add onions, red pepper and garlic and saut‚ for 1 minute. Add corn and saut‚ for 6 to 7 minutes or until corn is tender and hot. Add cumin and honey and mix well. Add the hazelnuts and season to taste. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Zesty Oregon Hazelnut Broccoli Categories: Vegetables, Side dish Yield: 6 Servings 1 lg Garlic clove; minced 1 tb Oil 1 1/2 lb Broccoli, chopped 1/4 c Water 1/2 c Sour cream 1 ts Horseradish 1/4 ts Thyme 1/2 ts Marjoram Salt & pepper to taste 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Saut‚ garlic in oil. Add broccoli and water. Cover and steam until tender crisp over medium heat. (Most of the liquid should be gone.) Add sour cream and seasonings. Heat until hot and sauce slightly thickens. Add nuts, toss and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Wok Vegetables Categories: Vegetables, Side dish Yield: 6 Servings 2 tb Oil 2 Garlic cloves; minced 2 ts Grated ginger root 1 c Coarsely chopped hazelnuts -(Oregon hazelnuts) 1 sm Onion; diced 2 Celery stalks -- cut diagonally 1 Green pepper -- cut into strips 1/2 lb Green beans; cut diagonally 1/2 lb Mushrooms, quartered 2 Carrots; cut diagonally -- into thin slices 1 sm Zucchini; sliced 1 sm Bunch bok choy or chard 1/4 lb Tofu, cubed (optional) Juice of 1/2 lemon Soy sauce to taste Yield: 6 to 8 servings. Heat oil, garlic, ginger root and hazelnuts in a wok or large skillet. Add onion, celery, pepper and beans; stir-fry over high heat about 4 minutes. Stir in mushrooms, carrots, zucchini, bok choy and tofu; cover and steam until tender (3-5 minutes). Add lemon juice and soy sauce; serve over rice. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Pilaf Categories: Side dish, Grains Yield: 6 Servings 3/4 c Uncooked rice 1/2 c Coarsely chopped hazelnuts -(roasted Oregon hazelnuts) 3/4 c Grated cheddar cheese 1/2 Onion; diced 1 Can sliced mushrooms -(6 to 8 oz.), drained --(save liquid) 1 c Chicken broth 1/4 c Soy sauce Yield: 6 to 8 servings. Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased 1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes at 350. Fluff with fork before serving. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnuts, Corn & Snow Peas Categories: Vegetables, Side dish Yield: 6 Servings 2 c Fresh-cut corn kernels 8 oz Fresh Chinese pea pods -- sliced into thirds 3 tb Diced pimento; drained 2 tb Margarine 1 ds Salt 1 ds Pepper 1/3 c Roasted & chopped hazelnuts -(Oregon hazelnuts) In a saucepan, melt margarine. Add corn, salt and pepper, and cook for 4 minutes. Add pimento and pea pods and continue to cook for 4 to 6 minutes. Add hazelnuts and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Beans & Leeks With Oregon Hazelnuts Categories: Vegetables, Side dish Yield: 8 Servings Boiling salted water -- in 2 pans 2 lb Fresh green beans 4 Leeks 4 tb Butter 3/4 c Oregon hazelnuts -- toasted and chopped 1/2 ts Lemon juice Trim off ends of beans and slice diagonally in 2" pieces. Trim outer leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with cold water to stop cooking. Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts. Saut‚ until heated through, sprinkle with lemon juice, season with salt and pepper if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Artichoke Rice With Oregon Hazelnuts Categories: Side dish, Vegetables, Grains Yield: 4 Servings 12 oz Marinated artichoke hearts 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 2 c Minute rice 2 c Water 2 Chicken bouillon cubes 2 oz Chopped pimentos, drained 1/4 c Grated parmesan cheese Chopped parsley Yield: 4 to 6 servings. Drain artichoke marinade into cup and add enough water to equal 2 cups. Add bouillon cubes and bring to a boil. Add rice and cover. Remove from heat and let stand 5 minutes. Stir in 1 jar of the artichokes, pimentos and cheese. Spoon into serving dish, top with remaining artichokes and hazelnuts. Sprinkle with parsley. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Leeks Mimosa With Oregon Hazelnuts Categories: Side dish, Vegetables Yield: 4 Servings 1/4 c Oregon hazelnuts 2 lb Small leeks Salt 2 Hard-cooked eggs ----------------------------PARSLEY VINAIGRETTE---------------------------- 2 tb White wine vinegar Salt Freshly ground pepper 3 tb Hazelnut oil 3 tb Vegetable oil 2 tb Chopped fresh parsley Remove dark green ends of leeks and discard. Slit each leek lengthwise twice, beginning halfway through center of white part and slitting upward in direction of green tops. Dip repeatedly in a sinkful of cold water to remove any sand. Cut off roots. In a large saucepan of boiling salted water, cook leeks, uncovered, over medium heat about 10 minutes or until tender. Drain thoroughly. Cut in two or three pieces crosswise. Arrange on a platter reconstructing each leek and arranging so all point in the same direction. Cut hard-cooked eggs in half and remove yolks. Chop egg whites separately from yolks. In small bowl, stir vinegar with salt and pepper, and whisk in oil. Add parsley, taste and adjust seasoning. To serve, spoon enough dressing over leeks to moisten them. Sprinkle egg whites in a row across their bases and then a row of hazelnuts next to the whites, then a row of chopped yolks. Leave top ends of leeks showing. Serve remaining dressing separately. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Broccoli Categories: Vegetables, Side dish Yield: 6 Servings 20 oz Frozen, chopped broccoli -OR- 1 1/2 lb Fresh broccoli 1/4 c Butter 3 tb Flour 1 tb Powdered chicken stock base 1 1/2 c Milk 1/4 c Water 1/4 c Butter 1 c Herb stuffing mix 1 c Coarsely chopped hazelnuts -(roasted Oregon hazelnuts) Cook broccoli until tender, drain thoroughly; put into a buttered 1-1/2 quart casserole. In a saucepan, melt 1/4 cup butter, blend in flour and chicken stock base to make a smooth paste. Gradually add milk and cook, stirring frequently until thick and smooth. Mix into broccoli. Heat water and remaining 1/4 cup butter until butter melts; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture. Bake uncovered at 400 for 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Stuffed Artichokes Categories: Vegetables, Side dish, Appetizers Yield: 4 Servings 4 md Artichokes 1/2 c Chopped & roasted hazelnuts -(Oregon hazelnuts) 1/2 c Italian style bread crumbs -(dry) 1/4 c Chopped stuffed olives -(stuffed with pimientos) 1 Garlic clove; pressed 2 tb Butter or margarine; melted Boiling water 1 ts Salt Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1" boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. Add more boiling water, if needed. Serve with additional melted butter, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Praline Sauce Categories: Sauces, Desserts Yield: 2 Cups 3/4 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1/2 c Butter or margarine 3/4 c Firmly packed brown sugar 3 tb Light corn syrup 1 ds Salt 1 1/4 c Undiluted evaporated milk 1 ts Vanilla Saut‚ hazelnuts in butter over medium heat in saucepan 2 to 3 minutes, stirring frequently. Remove hazelnuts and reserve. Add sugar, corn syrup and salt to butter in saucepan. Stir over low heat until mixture boils. Gradually add milk and bring to a full boil, stirring constantly. Stir in hazelnuts and vanilla. Serve warm. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Sate Sauce Categories: Sauces Yield: 6 Servings 1 c Oregon hazelnuts -- roasted and pureed 1 tb Vegetable oil 2/3 c Water 2 tb Lime juice 1 tb Lemon juice 2 1/2 tb Soy sauce 2 ts Red pepper flakes 1 Garlic clove Combine all ingredients and blend well. Let set for flavors to mingle. Sate can be thinned with warm water if it becomes too thick while refrigerated. Use as a dipping sauce for chicken wings, barbecued pork, vegetables or cheese. Also good brushed on chicken, pork cutlets or fish filets, rolled in finely chopped hazelnuts and saut‚ed. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Toasted Hazelnut & Parmesan Cream Sauce Categories: Sauces Yield: 1 Recipe 4 tb Butter; divided 1/2 c Toasted Oregon hazelnuts 3 tb Flour 1 1/4 c Chicken stock 1/4 c Cream 1/4 c Grated parmesan cheese 1/8 ts Freshly ground black pepper Yield: 1-1/2 cups. Melt 2 tablespoons butter in medium saucepan, over medium high heat. Add hazelnuts and stir until they are golden brown, about 2 minutes. Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, parmesan cheese, pepper and one-half of the toasted hazelnuts. Serve over poached chicken, fish, pasta or vegetables. Sprinkle each serving with some of the remaining butter-toasted hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Dipping Sauce Categories: Sauces Yield: 3 Cups 12 oz Pineapple juice 1/4 c Cornstarch 2 tb Soy sauce 1/2 ts Instant minced garlic 1/2 c Finely chopped hazelnuts -(Oregon hazelnuts) Yield: 3 cups (12 servings). In a small saucepan, combine all ingredients, except nuts. Bring to boil over medium heat, stirring constantly until thickened and clear. Just before serving, stir in nuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut & Sundried Tomato Pesto Categories: Sauces Yield: 1 Batch 2 c Sundried tomatoes 3 Garlic cloves 1 1/4 c Olive oil 1/2 c Oregon hazelnuts, chopped 1/2 c Parmesan cheese 1/2 c Romano cheese Salt & pepper to taste Put tomatoes, garlic and olive oil in food processor and blend until smooth. Add Oregon hazelnuts and cheeses; process to desired consistency, smooth or slightly chunky. Season to taste. Allow about 1/4 cup pesto per serving. Good on pasta, vegetables, rice, potatoes, seafood or soups. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Mushroom Sauce Categories: Sauces Yield: 8 Servings 1/4 c Butter or margarine 1 Onion; chopped 1 c Mushrooms, sliced 1 Garlic clove; chopped 1 c Chopped Oregon hazelnuts 1 tb Flour 1 c Chicken or vegetable stock 1 tb White wine vinegar 1/8 ts Allspice 1/8 ts Cinnamon 1/8 ts Nutmeg Yield: coats 8 servings. Melt butter in heavy frying pan and Saut‚ onions, mushrooms, garlic and Oregon hazelnuts until onions are clear and nuts toasted. Sprinkle flour over mixture and stir for approximately 3 minutes. Add chicken stock, vinegar and spices. Salt and pepper to taste, then cook until sauce is thick and smooth. Pour over fresh steamed vegetables, boiled potatoes and poached meats. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Bleu Cheese Salad Dressing Categories: Salads, Sauces, Dressing Yield: 8 Servings 1/4 c Buttermilk 2 Eggs 2 ts White wine vinegar 1 Garlic clove 1/2 ts Salt 1/16 ts Coarse ground black pepper 1 ds Cayenne pepper 1 1/2 c Olive oil 1/4 c Bleu cheese, crumbled 1/4 c Oregon hazelnuts -- roasted & chopped 1/8 ts Chopped parsley 1/4 ts Grated lemon rind Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a blender or mixer bowl. Blend together until well mixed and slowly add olive oil. When the dressing is totally emulsified and creamy, reduce speed to low and add bleu cheese, Oregon hazelnuts, parsley and lemon rind. When the ingredients are thoroughly mixed together, the dressing is ready to serve. Refrigerate any unused portion. This is a hearty dressing that is good on green salads, fruit salads, beef dinner salads and even a baked potato. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Apple Salad Dressing Categories: Salads, Sauces, Dressing Yield: 6 Servings 1 Egg 1/3 c Apple jelly 1/3 c White wine vinegar 1/4 c Hazelnut liqueur or extract 1/2 ts Salt 1/4 ts Paprika 1/4 ts Onion, chopped 1/8 ts Dry mustard 1/8 ts Horseradish 1/8 ts White pepper 1/8 ts Celery salt 1 1/2 c Olive oil 1/2 c Oregon hazelnuts -- roasted and chopped Blend together egg, apple jelly, vinegar, liqueur or extract, salt, paprika, onion, mustard, horseradish, white pepper and celery salt. When creamy and smooth, slowly add oil until mixture is emulsified. Slowly add Oregon hazelnuts and mix until nuts are processed to your liking--fine or crunchy. This salad dressing is good on fruit salads, green salads, chicken salads or as a dip. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Curried Oregon Hazelnut Dressing (for Poultry) Categories: Side dish, Poultry Yield: 8 Servings 1 md Onion -- peeled & finely chopped 1 Celery stalk; finely diced 1 Garlic clove; finely minced 1/2 c Butter 3/4 ts Curry powder 1 c Rice, uncooked 2 c Chicken broth 1/2 ts Salt 1/4 ts Black pepper 1/4 c Raisins 1/2 c Oregon hazelnuts -- toasted & chopped Saut‚ onions and celery in butter until tender and translucent, about 5 minutes. Stir in garlic and curry powder. Saut‚ 30 seconds. Add rice and lightly fry for 2 minutes more. Add chicken broth, salt and pepper. Cover, reduce heat and steam 20-25 minutes or until rice is tender. Fold in raisins and Oregon hazelnuts. Makes approximately 1 quart stuffing (enough for 6-8 pound bird.) * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Cranberry-Orange Hazelnut Dip Categories: Appetizers, Dips Yield: 1 Recipe 8 oz Lemon low-fat yogurt -OR orange low-fat yogurt 1/2 c Cranberry-orange relish 1/4 ts Ground nutmeg 1/4 ts Ground ginger 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Cheddar Cheese Dip Categories: Appetizers, Dips Yield: 1 Recipe 2 c Finely grated sharp cheddar 1 c Unflavored yogurt -OR- sour cream 1/2 c Finely chopped hazelnuts -(roasted Oregon hazelnuts) 1 1/2 ts Dry mustard Mix all ingredients together. Chill. Serve with potato chips or well-chilled vegetable sticks. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Honey Dipping Sauce & Oregon Hazelnuts Categories: Sauces Yield: 12 Servings 1/4 c Honey 1/8 c Soft butter 1/8 c Apricot nectar 1/4 ts Dijon mustard 1/4 ts Soy sauce Chopped Oregon hazelnuts Heat all ingredients, except Oregon hazelnuts, until well blended. Cool to room temperature. Serve with barbecued pork, turkey filets or chicken wings. Dip meat into sauce and then into Oregon hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Raspberry Vinaigrette Categories: Sauces Yield: 1 Recipe 1/2 c Pureed fresh raspberries 1 c Raspberry vinegar 2 tb Sugar 3 tb Corn syrup 2 c Oregon hazelnut oil 1/4 c Roasted & crushed hazelnuts -(Oregon hazelnuts) Combine first 4 ingredients. Slowly drizzle oil into mixture while whipping. Stir in nuts to finish. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Steak Butter Categories: Sauces, Condiments, Meats Yield: 1 Recipe 1/2 c Butter or margarine 1/4 c Oregon hazelnuts, chopped 1 1/2 ts Chopped chives 1/4 ts Tabasco sauce Yield: about 2/3 cup. Melt 2 tablespoons of the butter; add hazelnuts and Saut‚ until lightly brown. Turn into small bowl and cool thoroughly. Add the remaining butter, chives and Tabasco. Beat until creamy. This is enough butter to serve with 6 hamburgers or 4-6 steaks. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Tortilla Dip Categories: Dips, Appetizers Yield: 1 Recipe 2 Ripe avocados -- peeled, pitted & diced 8 oz Cream cheese -- room temperature 2 Green onions; finely sliced 1 1/2 ts Lemon juice 1 Garlic clove; minced 1/2 ts Chili powder 1/4 ts Salt 1 Tomato; seeded & diced Chopped parsley 1/3 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder and salt. Blend well. Add half the nuts and tomato; blend. Mold into ball. Top with remaining nuts and parsley. Chill to improve flavor. Serve with tortilla chips. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Maple Bread Categories: Breads Yield: 2 Loaves 2 c All-purpose white flour 2 ts Baking powder 1/2 ts Salt 1/2 c Granulated sugar 1/4 c Butter or margarine -- room temperature 1/4 c Oregon hazelnut butter 2 Eggs 1/4 c Maple syrup 1 ts Vanilla extract 1/2 ts Maple extract 1/2 c Mashed bananas 1/4 c Milk 1/2 c Coarsely chopped hazelnuts -(roasted Oregon hazelnuts) Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7x4x3-inch loaf pans. Bake in 350 degree oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Apricot-Orange Hazelnut Muffins Categories: Breads Yield: 12 Muffins 1 1/2 c All-purpose white flour 1 ts Baking soda 1/2 c Oregon hazelnut meal* 2/3 c Buttermilk 1/4 c Orange juice 1 ts Grated orange rind 3/4 c Granulated sugar 6 tb Butter or margarine -- room temperature 1 lg Egg 1/2 c Coarsely chopped hazelnuts -(roasted Oregon hazelnuts) 1/2 c Chopped dried apricots -(coarsely chopped) --------------------------------ORANGE GLAZE-------------------------------- 3/4 c Powdered sugar 1 1/2 tb Milk 1 ts Grated orange rind 1/4 c Finely chopped hazelnuts -(roasted Oregon hazelnuts) *(finely ground roasted hazelnuts) In a 2-quart bowl, sift together flour and baking soda. Whisk in Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with electric mixer, cream sugar and butter together. Add egg and beat until smooth. With mixer on low speed, mix in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients. Stir in chopped hazelnuts and apricots. Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven for 18 to 20 minutes, or until muffins are golden and spring back when lightly touched with fingertips. Remove from oven and cool in pan for at least 5 minutes. Remove from pan and cool on rack. To make glaze, in a small bowl, whisk powdered sugar, milk and orange rind until smooth. Drizzle over cooled muffins and sprinkle with hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Corn Bran Muffins Categories: Breads Yield: 12 Muffins 1 c Milk 1/2 c Bran flakes 1/4 c Butter 3 tb Brown sugar 1 Egg; room temperature 1 ts Oil 1 c White flour 1/2 c Corn meal 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 2 ts Baking powder 1/2 ts Salt Combine milk and bran flakes in medium bowl and let stand at room temperature 8 hours or overnight. Preheat oven to 400. Grease twelve 2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir in egg and oil, blending well. Fold in flour, corn meal, hazelnuts, baking powder, salt and bran mixture until dry ingredients are just moist. Divide batter in muffin tins. Bake about 20-25 minutes or until tester comes out clean. Cool 7 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Potato Biscuits Categories: Breads Yield: 12 Biscuits 1/2 lb Butter 2 c Flour 3 ts Baking powder 1/2 ts Salt 1/4 ts Garlic powder 1 ts Coarsely ground pepper 1 c Mashed potatoes 3/4 c Chopped Oregon hazelnuts ---------------------------------EGG GLAZE--------------------------------- 1 Egg yolk 1 ts Water Blend butter, flour, baking powder, garlic, salt and pepper to form crumbly mixture. Add potatoes and mix quickly. Mix in hazelnuts. After a few minutes, roll dough on floured board, fold once and chill for 20 minutes. Knead, roll and chill three more times. Heat oven to 375. Roll out dough to 1" thick. Cut into 1-1/2" rounds. Criss-cross top of biscuits with knife blade, then brush with egg yolk and water mixture. Place on greased baking sheet and bake for 20 to 30 minutes. Biscuits are done when they're shiny gold. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Biscotti Categories: Cookies Yield: 1 Recipe 1 c Roasted Oregon hazelnuts -- coarsely chopped 4 oz Unsalted butter; softened 3/4 c Sugar 2 Eggs 1 ts Vanilla 1 1/2 tb Hazelnut liqueur -OR- amaretto 2 c Flour 2 ts Double-acting baking powder 1/4 ts Salt In a large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur, and blend well. In separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture, then add the flour and stir until just blended. On a floured surface, roll the dough into a cylinder 1-3/4" in diameter by 12". Place the dough on a cookie sheet and bake in 325 oven for about 25 minutes. Allow to cool for 5 minutes. Diagonally slice the roll into 1/2 -inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Allow to cool overnight. Serve with espresso or a full-bodied red wine. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Biscotti Categories: Cookies Yield: 1 Batch 1 c Oregon hazelnuts -- roasted & chopped 1 1/4 c Flour 1 1/2 ts Baking powder 1/8 ts Ground ginger 1/2 ts Salt 1/4 c Butter or margarine 3/4 c Sugar 1/4 ts Vanilla extract 1 lg Egg 1 ts Grated orange peel Sift together flour, baking powder, ginger and salt; set aside. Cream butter and sugar together in mixing bowl until light and fluffy. Beat in vanilla, then egg and orange peel. Add dry ingredients and nuts, and mix until thoroughly blended. On a parchment-lined baking pan, form dough into a strip roughly 3" wide by 12" long. Bake in a 350 oven for 15-18 minutes. Remove from oven and cool 10 minutes. Reduce oven to 300. Gently lift strip from pan and place on cooling rack for 10 minutes. Cut strip diagonally into 1/4-inch slices. Return to baking pan for 20 minutes, turning cookies over halfway through baking. Cool in oven with heat off. (May be made two weeks in advance. Store in airtight container.) * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Coffee Oregon Hazelnut Scones Categories: Breads Yield: 1 Batch 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1 c Milk 2 tb Instant coffee granules 2 1/2 c Flour 1 tb Baking powder 1/2 ts Salt 8 tb Cold butter, cut up 1/3 c Packed brown sugar Measure milk and stir in instant coffee. Put flour, baking powder and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar and hazelnuts; toss to distribute evenly. Stir in milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms. Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet. Bake at 425 for about 15 minutes or until the dough colors, but does not get dark brown. Put scones on a dish towel on a wire rack. Cover loosely with cloth and cool 1-2 hours before serving. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Pumpkin Bread Categories: Breads Yield: 3 Loaves 3 c Sugar 1 c Cooking oil 4 Eggs 2 c Pumpkin 1 c Water 4 c Flour 2 ts Salt 1/2 ts Baking powder 2 c Chopped Oregon hazelnuts 2 ts Soda 1 c Raisins or chopped dates 1 ts Cloves 1 ts Cinnamon 1 ts Allspice 1 ts Nutmeg Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Butter Bread Categories: Breads Yield: 1 Loaf 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 2 1/4 c Flour 6 tb Powdered buttermilk 2 ts Baking powder 1/2 ts Soda 1/2 ts Salt 1/2 ts Cinnamon 1/4 ts Nutmeg 1 c Brown sugar 1 c Water 2 tb Butter; melted Sift flour, buttermilk, baking powder, soda, salt and spices together. Stir in brown sugar. Add hazelnuts, water and butter, and stir just until blended. Pour into greased and floured 9x5x3-inch loaf pan. Bake in 350 oven for 45 minutes. Slices best the second day. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut, Orange & Yogurt Muffins Categories: Breads Yield: 12 Muffins ----------------------------------TOPPING---------------------------------- 2 tb Granulated sugar 2 tb Finely chopped hazelnuts -(roasted Oregon hazelnuts) 1/4 ts Ground cinnamon 1/4 ts Ground nutmeg ----------------------------------MUFFINS---------------------------------- 1 3/4 c All-purpose white flour 1/2 c Granulated sugar 1 1/4 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/8 ts Ground nutmeg 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1 lg Egg 1/2 c Vegetable oil 1/2 c Plain yogurt 1/3 c Orange juice concentrate 1/2 c Raisins (optional) In small bowl, mix topping ingredients until well blended. Set aside. In small mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Stir in hazelnut and set aside. In large mixing bowl, whisk egg until blended. Add vegetable oil, yogurt and orange juice concentrate. Whisk until smooth. Add dry ingredients, all at once, stirring just until flour is evenly moistened. Mix in raisins. Prepare 1 standard size muffin tin or 3 miniature muffin tins by generously spraying with non-stick spray, or by placing liners in the cups. Divide the batter evenly among the prepared pans, filling each cup a generous 3/4 full. Sprinkle each muffin lightly with the topping mixture. Bake in 400 oven for about 18 minutes for the standard sized muffins, or about 12 minutes for the miniature muffins, or until golden. Remove from oven and cool for 5 minutes before removing from tins. Cool on racks. Yield: 12 standard sized or 36 miniature muffins. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut-Carrot Muffins Categories: Breads Yield: 1 Batch 2/3 c Cooking oil 1 c Sugar 2 Eggs 1 c White flour 1/2 c Whole wheat flour 1/2 ts Baking soda 1 ts Baking powder 1 ts Cinnamon 1 ts Salt 1/2 c Milk 1 c Raw carrots, grated 1/2 c Oregon hazelnuts 1/4 c Raisins Put eggs, sugar and oil in mixing bowl and beat well. Add milk. Sift flour with cinnamon, salt, soda and baking powder. Add to first mixture with carrots, nuts and raisins. Pour into muffin tins. Bake at 350 for 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Saffron Bread Categories: Breads Yield: 2 Loaves 1/2 c Water 1/4 ts Saffron threads 1 1/2 tb Dry yeast 2 tb Granulated sugar 1 c Melted butter 1 1/2 ts Salt 4 c All-purpose flour 3/4 c Finely chopped hazelnuts -(Oregon hazelnuts) 4 Eggs 1 Egg yolk; mixed with... 1/4 c Light cream Bring water to a boil and pour over saffron threads. Allow to cool to 105; combine with yeast and sugar. Let set 15 minutes. Mix melted butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth. Place in buttered bowl, turn, cover and set in draft-free place to rise until doubled, about 1 to 1-1/2 hours. Punch down and shape into 2 loaves. This can be braided as well. Brush each loaf with the egg yolk wash, let rise until doubled, about 1 hour. Bake at 400 for 30 minutes, until deep golden brown. Cool. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut-Stuffed French Bread Categories: Breads Yield: 2 Lg loaves -----------------------------------BREAD----------------------------------- 2 tb Dry yeast 2 1/2 c Warm water (105-110 F.) 7 c Bread flour, unsifted 1 tb Salt 1 tb Butter; melted 1 Egg white; mixed with... 1 tb Water Cornmeal for dusting ----------------------------------FILLING---------------------------------- 2 Garlic cloves; chopped 1 tb Dijon mustard 3/4 c Finely chopped hazelnuts -(Oregon hazelnuts) 1/3 c Olive oil 1/2 c Chopped sun-dried tomatoes 1/4 c Butter, soft 1 c Grated Swiss cheese Thoroughly mix all filling ingredients together and set aside. Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Divide dough into 2 pieces and roll into oblong pieces 15x12 inches. Spread each with 1/2 of the filling. Roll up sealing as you roll. Place on greased baking sheets dusted with cornmeal, seam side down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450 oven for 25 minutes. Remove, brush with egg white and water mix, bake 5 minutes more. For best results, keep oven very hot and place a pan with 1 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Pear Bread Categories: Breads Yield: 1 Lg. loaf 3 Fresh pears 1 c Sugar 1/4 c Sour cream 2 c Sifted flour 1 ts Soda 1/2 c Chopped Oregon hazelnuts 1/2 c Oil 2 Eggs 1 ts Vanilla 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Nutmeg 1 ts Lemon zest Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time, then add sour cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to oil and sugar mixture and beat until well blended. Add nuts and pears and mix with a large spoon. Spoon into a well greased 9"x5" loaf pan. Bake at 350 for 1 hour or until a toothpick inserted comes out clean. Let cool in pan for 10-15 minutes. To serve, slice thin and butter or spread with cream cheese. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Toasted Hazelnut Oat Bread Categories: Breads Yield: 2 Loaves 1 1/2 c Warm water, 105 to 110 F. 1 1/2 tb Active dry yeast 1/4 c Honey 1/4 c Butter 1 1/2 ts Salt 1/3 c Non-fat dry milk 2 1/2 c All-purpose white flour 1 c Whole wheat flour 1 c Oat bran 1 c Finely ground hazelnuts -(roasted Oregon hazelnuts) 2 tb Coarsely chopped hazelnuts -(Oregon hazelnuts) 2 tb Oatmeal ---------------------------------EGG GLAZE--------------------------------- 1 Egg yolk 2 ts Water 1 pn Salt Yield: Two 20-ounce loaves. Whisk glaze ingredients together. Cover and refrigerate. Stir together the warm water, yeast and honey. Let stand until foamy, about 5 minutes. Mix in butter, salt, non-fat dry milk and 2 cups of the white flour. Beat until smooth and creamy. Beat in remaining white flour, whole wheat flour, oat bran and ground hazelnuts. Knead until smooth and elastic. Cover and let rise until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half and shape into two round loaves, about 7 inches in diameter. Cover and let rise until almost doubled and a slight indentation remains when lightly touched with fingertip. Brush loaves with egg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1 tablespoon coarsely chopped hazelnuts. Bake in a 350 oven for 25 minutes, or until golden. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut-Laced Chocolate Apricot Bread Categories: Breads Yield: 2 Loaves 1 c Boiling water 1 c Dried apricots 1/2 ts Baking soda 1/2 c Sugar 1/2 c Brown sugar 2 Eggs 1 1/4 c All-purpose flour 3/4 c Whole wheat flour 3/4 c Unsweetened cocoa 3 ts Double-acting baking powder 1 c Chopped Oregon hazelnuts Pour boiling water over apricots and let stand until just tender; don't oversoak. Drain off water and reserve. (If you don't have 1 cup, add more water to it.) Roughly chop the apricots. Pour liquid into a large mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then add the apricots, flours, cocoa, baking powder and nuts, and mix again. Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or until the breads have risen, are dark in color and a toothpick inserted in center comes out clean. Cool on racks and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Sourdough Bread Categories: Breads Yield: 2 Baquettes 1 tb Dry yeast; OR 1 Cake fresh yeast; crumbled 2 tb Granulated sugar 1/2 c Warm water 1 1/2 c Sourdough starter 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 2 ts Salt 6 c Unbleached flour, as needed Cornmeal (optional) Place the yeast, sugar and warm water in a mixing bowl. Allow mixture to sit about 5 minutes, or until the yeast has dissolved. Add the sourdough starter, hazelnuts and salt. Add flour, 1 cup at a time, until a stiff dough is formed. Turn out onto a floured surface and knead for 10 minutes. Place dough in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk (about 1 hour). Punch down dough and turn out onto a floured surface. Divide dough in two. Shape into long baguettes and place on a well-oiled baking sheet sprinkled with cornmeal (optional). With a sharp knife or a razor blade, make 3-4 diagonal slashes across the top of each loaf. Let rise in warm place for 40 minutes. Bake in a 400 oven for 20-25 minutes or until loaves are golden brown and sound hollow when tapped. Cool on a wire rack. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Fabulous Hazelnut Bars Categories: Candy Yield: 1 Batch 1 c Chopped Oregon hazelnuts 1 c Butter 1 c Creamy peanut butter 12 oz Butterscotch chips 5 c Pastel mini marshmallows 1 3/4 c Flaked coconut Toast nuts in 350 oven for 5 to 8 minutes. Melt butter, peanut butter and chips together over low heat. Cool slightly. Add marshmallows, nuts and 3/4 cup coconut. Mix well. Pat mixture into a buttered 9x13-inch pan. Sprinkle on remaining coconut, press into top slightly. Cool in refrigerator until firm. Cut into bars. NOTE: Freezes well. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Coated Hazelnuts Categories: Candy Yield: 1 Batch 2 c Roasted Oregon hazelnuts 1 c Semisweet chocolate pieces 1/3 c Sweetened condensed milk 1 ts Vanilla Salt Melt chocolate over hot water. Stir in condensed milk, vanilla and a few grains of salt. Cool mixture until easy to shape. Mold around the nuts. Roll in powdered sugar, cinnamon, cocoa or finely grated coconut, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chococream Hazelnut Balls Categories: Candy Yield: 24 Pieces 1/2 c Finely chopped hazelnuts -(Oregon hazelnuts) 1 c Vanilla cookie crumbs 1 c Powdered sugar 2 tb Cocoa 2 tb Corn syrup 1/4 c Cream 1/2 ts Vanilla Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Cream Caramels Categories: Candies Yield: 60 Caramels 1/2 c Finely chopped hazelnuts -(Oregon hazelnuts) 2 c Sugar 3/4 c Light corn syrup 1/2 c Butter 2 c Light cream Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom. Combine sugar, corn syrup, butter and half the cream in a large, heavy sauce pan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245 on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Easy Hazelnut Candy Squares Categories: Candy Yield: 1 Batch 1 lb Coating chocolate 1/2 c Raisins 1/2 c Coconut 3/4 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 3/4 c Toasted rice cereal Melt chocolate on the top of a double boiler over hot tap water. (Not on the stove!) Add remaining ingredients and stir to mix well. Pour into a 9x13-inch metal pan that has no coating in the pan. Chill until partially set and then score into small squares. Return to refrigerator until hard. Take out of the pan and break into scored pieces. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Hazelnut Toffee Categories: Candies Yield: 1 Recipe 1 c Butter 1 c Granulated sugar 3 tb Water 1 tb Light corn syrup 1/3 c Chopped Oregon hazelnuts 8 oz Semi-sweet chocolate 2/3 c Finely chopped hazelnuts -(Oregon hazelnuts) Melt butter in sauce pan. Add sugar, water and corn syrup. Cook to 290 or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee in small pieces and coat with chocolate, then roll in finely chopped hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Coconut Creams Categories: Candies Yield: 250 Pieces 1 c Butter 1 Can Eagle Brand milk 2 lb Powdered sugar 3 ts Vanilla 2 Large bags coconut 4 c Ground Oregon hazelnuts Mix above ingredients together and form into small balls. Chill thoroughly. Melt 3 small packages chocolate chips and 3/4 stick paraffin in double boiler. Keep warm over low heat. Dip creams and put on wax paper. Dry at room temperature 5-6 hours. (These keep well in the freezer.) * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Cream Candy Categories: Candies Yield: 32 Pieces 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 6 oz Semi-sweet chocolate pieces 1/2 c Heavy cream, whipped 1 tb Sugar 1/4 ts Rum flavoring Melt chocolate in double boiler or small bowl over hot water. If chocolate should stiffen, stir in 1 to 2 tablespoons vegetable shortening until smooth. Whip cream, add sugar and flavoring. Fold in slightly cooled chocolate. Chill until mixture is firm enough to form into balls, then roll in finely chopped hazelnuts. Chill until firm. Store in refrigerator. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Penuche Fudge Categories: Candy Yield: 1 Batch 1 1/2 c Sugar 1/4 c Brown sugar 2 tb Water 1/3 c Dark corn syrup 2 tb Butter, browned 1/2 c Evaporated milk 1/4 c Marshmallow topping 3/4 c Oregon hazelnuts -- roasted & chopped 1/2 ts Salt 1/4 ts Vanilla Put sugars, water and syrup into a pot and stir over medium heat. When the batch boils up, wash the sugar crystals from the sides of the pot and the stirring paddle, then add the butter. When the batch boils up again, start slowly adding the milk a little at a time. Keep the batch boiling and stir vigorously. (It should take 3 to 4 minutes to add all of the milk.) When milk has been added, put in thermometer. Keep stirring and cook to 240 degrees. Pour the batch out onto the baking sheet, which should be moistened lightly with water (by wiping with moist cloth), just before the batch is poured on. Let the batch cool until it is just warm. Cream the batch. When it starts getting opaque and dull, shortly before setting up, add the marshmallow topping. Cream the batch 1 to 2 minutes longer and mix in the nuts, salt and flavoring. Spread the batch about 3/4-inch thick in a lightly greased, wax paper-lined baking pan (approximately 8"x12"x12"). Let cool a nd set completely. Remove from pan, cut into squares and wrap in wax paper or foil, or keep in a closed jar or tin. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Fudge Categories: Candy Yield: 1 Batch 3 c Sugar 1 c Milk 1/2 c Corn syrup 3 oz Unsweetened chocolate 1 c Butter 2 ts Vanilla 1 c Oregon hazelnuts Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Caramel Roll Categories: Candy Yield: 1 Roll 1 c Roasted, sliced hazelnuts -(Oregon hazelnuts) 1/4 c Butter 3 c Powdered sugar 1/8 ts Salt 1/4 ts Rum flavoring 2 tb Hot milk 1 c Brown sugar 2 tb Butter 1/4 c Milk 1 tb Corn syrup 1/4 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1/2 lb Package caramels 2 tb Water Yield: 2-1/4 lbs. Cream together butter, powdered sugar, salt and rum flavoring. Stir in hot milk, beat until creamy and smooth. Combine brown sugar, butter, milk and corn syrup. Cook, stirring occasionally, until mixture reaches firm ball stage (248-250). Pour over first mixture, beating until smooth and thick. Pour out on buttered platter. When set and easily handled, knead in the chopped hazelnuts and form two rolls. Chill. Heat caramels with water in top of double boiler. Spread caramel mixture on top side of roll. Press on sliced hazelnuts. Turn roll over, spread with more caramel and sliced hazelnuts. Repeat process for other roll. Chill and slice. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Brittle Categories: Candy Yield: 1 Recipe 3 c Sugar 1 c Light corn syrup 1 c Water 4 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 3 tb Margarine 2 ts Vanilla 1/4 ts Salt 3 ts Soda In a large sauce pan, mix sugar, syrup and water. Cook until boiling, stirring constantly. Cover pan for one minute. Cook rapidly on high heat to soft crack (270) about 5 minutes. Add hazelnuts and continue cooking to crack stage (310) or until golden brown. Add vanilla, margarine, salt and soda. Candy will foam up. Pour on buttered cookie sheet and rub spoon on brittle to break bubbles. As candy cools, thin out to desired thickness. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Microwave Brittle Categories: Candy, Microwave Yield: 1 Pound 1 c Sugar 1/2 c White corn syrup 1 c Oregon hazelnuts 1 ts Butter 1 ts Vanilla extract In a 1-1/2 quart casserole dish, stir together sugar and syrup. Microwave on HIGH for 4 minutes. Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes. Add butter and vanilla, blending well. Microwave on HIGH for 1 to 2 minutes. Pour mixture onto a lightly buttered warm cookie sheet. Let cool for 1/2 to 1 hour. Break into small pieces and drizzle with white and milk chocolate. Store in an airtight container in a cool place. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Brittle (Microwave) Categories: Candy, Microwave Yield: 1 Recipe 1 c Chopped Oregon hazelnuts -(raw) 1 c Sugar 1/2 c Light corn syrup 1/2 ts Salt 1 tb Margarine 1 ts Vanilla 1 ts Baking soda In a microwave-safe glass bowl, combine nuts, sugar, corn syrup and salt, and microwave on FULL POWER for 7 to 8 minutes, stopping to stir 2 or 3 times to blend sugar and corn syrup. Add the margarine and continue cooking for 2 to 3 minutes. Add the vanilla and soda and blend together. Stir and pour onto buttered tray. Cool slightly and stretch for thinner brittle. Cool and break into pieces. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Coffee Hazelnuts Categories: Candy Yield: 1 Recipe 1 c Brown sugar 1/2 c Sugar 1/2 c Dairy sour cream 1 tb Instant coffee 1 ts Vanilla 2 1/2 c Roasted Oregon hazelnuts In a saucepan, combine sugars, sour cream and coffee. Cook and stir until mixture reaches softball stage (236). Remove from heat and add vanilla and hazelnuts. Gently stir until all nuts are coated. Pour mixture onto large buttered shallow pan or platter. With two forks, separate nuts. Cool until coating sets. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Spice Crinkles Categories: Candy Yield: 1 Recipe 3 oz Unsweetened chocolate 2 c Ground Oregon hazelnuts 1 c Sugar 1/8 ts Salt 2 Eggs; beaten 1/4 c Fine dry bread crumbs 2 tb Flour 3/4 ts Cinnamon 1/2 ts Cloves Confectioners sugar Gradually blend sugar and salt with beaten eggs; stir in grated chocolate and hazelnuts. Combine with bread crumbs, flour and spices, and mix well. Shape into 1-inch balls. Roll in powdered sugar and place on buttered cookie sheet and bake at 325 for 15 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Hazelnut Clusters Categories: Candy Yield: 1 Recipe 1/2 lb Milk chocolate 2 c Roasted Oregon hazelnuts Melt chocolate in double boiler over low heat. Add roasted hazelnuts. Stir until nuts are heavily coated. Using a teaspoon, form clusters of 4 or 5 nuts and drop onto waxed paper. Cool. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut-Apple Cotlets Categories: Candy Yield: 20 Candies 2 Envelopes plain gelatin -(unflavored) 1 tb Cornstarch 1 c Grated apple 2 c Sugar 1 ts Lemon juice 1 c Finely chopped hazelnuts -(Oregon hazelnuts) 1 ts Vanilla extract 1/2 c Confectioners sugar Soften gelatin using package directions. Combine 1/2 of the apple with gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple, sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add hazelnuts and vanilla; mix well. Pour into greased 8x8 " pan. Let stand for 24 hours. Cut into squares. Roll in mixture of confectioners sugar & cornstarch. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Praline Powder Categories: Candy, Condiments Yield: 2 Cups 1 c Roasted Oregon hazelnuts -(whole) 3/4 c Sugar 3 tb Light corn syrup 3 tb Water 1/4 ts Salt, optional Butter a cookie sheet lightly. Spread the roasted Oregon hazelnuts on it and place them in a 250-degree oven to warm through. Leave them for 10 minutes, shaking the pan once or twice. Turn off oven, open the door, and leave the pan in it. Combine sugar, corn syrup and water in a small heavy saucepan. Bring mixture to a boil over high heat; after boiling starts, wipe down with wet pastry brush any sugar crystals on the sides of the pan. Boil the syrup until it begins to turn a light caramel color; it will register between 320 and 340 degrees on a candy/jelly thermometer. Remove from heat and quickly add the salt, and the warmed nuts. Stir the mixture quickly (it hardens fast!),then pour it onto the buttered cookie sheet that held the nuts; spread it out with a wooden spoon or spatula. Cool the brittle completely, then break it into small pieces. Working in batches, grind it into a fine powder in a food processor or blender. Store the Praline Powder in an airtight container Will keep several months at room temperature, or at least 2 years in freezer. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Glace Hazelnuts Categories: Candy Yield: 1 Recipe 3/4 c Sugar 1/4 c Water 1 ts Light corn syrup 1/8 ts Cream of tartar 3/4 c Oregon hazelnuts Coat 2 sheets of wax paper heavily with butter and set aside. In a small saucepan, combine sugar, water and corn syrup. Stir over medium heat until sugar dissolves and mixture boils. Cover for 2 to 3 minutes, then uncover and stir in hazelnuts. Continue cooking without stirring until mixture begins to turn a rich brown. Immediately pour hazelnut mixture into a sieve held over one sheet of buttered paper. Quickly shake sieve several times to drain excess syrup from hazelnuts, then turn hazelnuts out onto remaining sheet of buttered paper. Quickly separate hazelnuts with a fork. Cool. Lift from paper and store in covered container. Use for garnishing cakes or other desserts, add to a cookie assortment or serve as candy. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Crunch Categories: Candy Yield: 1 Batch 1 1/4 c Sugar 1/4 c Hazelnut liqueur or extract 1/4 c Corn syrup 2 tb Water 1/8 ts Salt 1 ts Baking soda 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart sauce pan and bring to a boil. Cook to 300 (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Turkish Hazelnuts Categories: Candy, Nuts Yield: 4 Cups 4 c Oregon hazelnuts 2 Egg whites 1 c Sugar 1 ds Salt 1/2 c Butter or margarine In a large shallow baking pan, toast hazelnuts in 325 oven, 15 minutes, stirring occasionally. Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff. Fold in toasted hazelnuts. Melt butter in same pan; spread nut mixture on top. Bake 30 to 40 minutes at 325 or until nut are browned and butter is absorbed. Stir nuts thoroughly every 10 minutes during baking. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Butter Cups Categories: Candy Yield: 1 Batch 1 1/2 lb Milk chocolate coating ----------------------------------FILLING---------------------------------- 3/4 c Hazelnut butter 1 ds Salt 1/4 lb Margarine 1 c Powdered sugar 2 tb Graham cracker crumbs Combine filling ingredients in the food processor. Store in airtight container. Melt chocolate coating in top of double boiler over hot water. When melted, spoon into small candy mold or paper cup. While chocolate is still soft, place a small spoonful of filling mixture into center of cup. Push one roasted hazelnut into top of filling, allowing chocolate to fill in around sides of paper cup. Refrigerate in tightly covered container. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Carmelized Oregon Hazelnuts Categories: Candy, Nuts Yield: 10 Hazelnuts 10 Oregon hazelnuts Toast hazelnuts and rub off skins or leave skins on. Skewer each nut on a wooden or metal skewer. In a small saucepan over medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to a boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugar crystals from the sides of the pan with a wet pastry brush. Continue to cook without stirring until syrup is a medium dark amber color. Remove from heat and quickly dip each skewered nut in the syrup. Prop skewer so the nuts can drip and harden. Snip off any caramel tails that may have formed. Store in airtight container. Can be used as a garnish for cakes and desserts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Surprise Balls Categories: Candy Yield: 36 Candies 1 1/2 c Roasted Oregon hazelnuts 3 tb Butter 3 oz Unsweetened chocolate -- grated 1 1/4 c Powdered sugar Reserve 1/2 cup hazelnuts (36 whole nuts). Grind or finely chop the remaining nuts. Combine butter and grated chocolate; stir in finely chopped nuts and powdered sugar. Blend. Form into balls with a whole hazelnut in the center. Roll each ball in additional ground hazelnuts or powdered sugar and chill. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Rum Fudge Categories: Candy Yield: 1 Batch 1 1/2 lb White chocolate coating 1 cn Sweetened condensed milk -(14 oz. can) 1 ts Vinegar 1/4 ts Butter rum flavoring -(oii base) 1 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Yield: about 1-3/4 lbs. Melt chocolate in top of double boiler over hot water. When melted, add sweetened condensed milk; stir, add vinegar, flavoring and nuts. Stir to blend. Pour into parchment-lined, 9-inch square pan. Smooth and chill about 2 hours. Turn onto cutting board, peel off paper and cut into squares. Refrigerate in tightly covered container. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Hazelnut Cookies Categories: Cookies Yield: 48 Cookies 1 1/4 c Butter or margarine -- softened 1/3 c Vegetable oil 1 1/4 c Brown sugar 1 1/4 c White sugar 2 lg Eggs 2 1/2 ts Vanilla extract 1 3/4 c All-purpose flour 3/4 c Whole wheat flour 1 c Cocoa 1 1/2 ts Baking soda 1/2 ts Salt 2 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) In a mixing bowl, cream butter, oil and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine flours, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bake in a 350 degree oven for 8 to 9 minutes (Do not overbake; cookies will be soft.) Cool slightly before removing from sheet. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Shortbread Cookies Categories: Cookies Yield: 36 Cookies 1 c Roasted Oregon hazelnuts 3/4 c Butter; chilled 3/4 c Sugar 1 1/2 c Unbleached flour Grind roasted hazelnuts in a food processor to a coarse grind. Add butter and sugar and process thoroughly. Place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely. Combine mixture into a ball. Make 1-1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart. Bake at 350 for 10-12 minutes. Refrigerate remainder of the dough until ready to bake. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Butter Cookies Categories: Cookies Yield: 72 Cookies 1 c Unsalted butter; softened 1/2 c Sugar 2 tb Pure maple syrup 2 ts Vanilla 2 c All-purpose flour --(unbleached) 1 1/4 c Finely chopped hazelnuts --(Oregon hazelnuts) 1/2 c Semisweet chocolate chips --(optional) In a mixing bowl, cream the butter and sugar. Add syrup and vanilla. Mix in the flour just until combined, then fold in the nuts. Shape into two long rolls, about 9 inches long and 1-1/2 inches in diameter, and wrap them in wax paper. Chill until very firm, at least 2 hours. Preheat oven to 350 degrees. Cut the dough into 1/4-inch slices and place an inch apart on ungreased baking sheets. Bake for 10 to 12 minutes, until the edges are just beginning to brown. Cool on a wire rack. If desired, melt the chocolate chips slowly, stirring often until smooth. Using a butter knife, spread a thin layer of melted chocolate over the bottom of each cookie. Place on wax paper and chill briefly to harden the chocolate. Peel from the paper and store airtight in a cool place. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Cookies Categories: Cookies Yield: 84 Servings 8 Egg whites 2 1/4 c Sugar 1/2 ts Vanilla 1 lb Oregon hazelnuts -- finely chopped 1/2 lb Whole Oregon hazelnuts Water Confectioners sugar Beat the egg whites until stiff, then gradually add the sugar and continue beating for about 1/4 hour, then add vanilla and grated nuts. Refrigerate for several hours, then drop by teaspoonfuls on unglazed paper-covered cookie sheets. Press a whole hazelnut into the center of each cookie. Let stand overnight, then bake in 300 oven for approximately 1 hour, or until cookies can be lifted from paper. While still warm, ice lightly with frosting made by stirring water into 1 cup of confectioners' sugar until it is creamy. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Oatmeal Cookies Categories: Cookies Yield: 36 Cookies 1 c Shortening 1 c Granulated sugar 1 c Light brown sugar -(firmly packed) 2 Eggs 1 ts Vanilla 1 1/2 c Sifted all-purpose flour -plus... 1 tb Sifted all-purpose flour - (divided) 1 ts Baking soda 3/4 ts Salt 2 1/2 c Quick oats, uncooked 1 c Finely chopped hazelnuts -(Oregon hazelnuts) 1 c Finely diced dried apricots 1 c Chopped vanilla milk chips Combine shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine 1-1/2 cups flour, baking soda and salt. Stir into creamed mixture with spoon. Stir in oats, then the hazelnuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in milk chips. Shape into 1-1/2 inch balls. Flatten slightly. Place 2 inches apart on ungreased baking sheet. Bake at 350F for 11 to 13 minutes, or until slightly moist in center and just beginning to brown around edges. Remove immediately to waxed paper covered paper towels. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Buttery Hazelnut Tea Cookies Categories: Cookies Yield: 1 Batch 1 c Butter; at room temperature 1/4 c Sugar 1 Egg yolk 2 c All-purpose flour 1/2 ts Allspice 1 Egg white; lightly beaten 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Electric Mixer: Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed. Pat the dough into a 10-1/2x10-1/2" square on an ungreased cookie sheet. Brush with egg white and sprinkle with the roasted hazelnuts. Bake in a 275 oven for 1 hour, 20 minutes, or until the cookies are a light golden brown. Cut into approximately 1-1/2" squares while still warm. Food Processor: Process the butter, sugar and egg yolk for 15 seconds. Stir the flour and allspice together and add the dry ingredients to the workbowl. Pulse until the ingredients adhere. Pat the dough, prep and bake as instructed above. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Muesli Cookies Categories: Cookies Yield: 40 Cookies 4 cu bran flakes 1 cu buttermilk 2 eggs 1/4 cu brown sugar 1/2 ts baking soda h Hazelnut Energy Balls 1/2 cu peanut butter 1/3 cu honey 3/4 cu dry milk 1/4 cu grated cheddar cheese 1 cu muesli 1 cu Oregon hazelnuts, chopped Mix bran flakes, buttermilk, eggs, brown sugar and baking soda together and let stand while you mix 1 recipe of Oregon Hazelnut Energy Balls. Combine both mixtures including the chopped Oregon hazelnuts intended for rolling the energy balls. Spoon 1 Tablespoon rounds on a greased cookie sheet and bake at 325 for approximately 12 minutes or until lightly browned and set. These are intended to be soft and chewy. Oregon Hazelnut Energy Balls: Mix together peanut butter, honey, dry milk, cheese and Muesli; let rest for 5 minutes and roll into approximately 20 1-inch balls. Roll in chopped Oregon hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Energy Balls Categories: Cookies Yield: 20 Pieces 1/2 c Peanut butter 1/3 c Honey 3/4 c Dry milk 1/4 c Grated cheddar cheese 1 c Muesli 1 c Oregon hazelnuts, chopped Mix together peanut butter, honey, dry milk, cheese and Muesli; let rest for 5 minutes and roll into approximately 20 1-inch balls. Roll in chopped Oregon hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Hazelnut Cookie Dough Categories: Cookies Yield: 42 Cookies 3/4 c Roasted Oregon hazelnuts 1 3/4 c All-purpose flour; plus... 2 tb All-purpose flour 1 pn Salt 3 tb Unsweetened cocoa 1 c Unsalted butter -- room temperature 1/2 c Sugar 1 lg Egg Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour and salt in food processor. Blend in remaining flour and cocoa. Using an electric mixer, cream butter with sugar in large bowl until light, stopping occasionally to scrape down sides. Beat in egg until well blended. Add flour and nut-cocoa mixture until dough just begins to come together. Form dough into cylinder about 1-1/2 to 2 inches wide, 10 to 12 inches long, and wrap in plastic wrap. Refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch slices. Place on ungreased cookie sheet and bake for 4 to 7 minutes or just until set. Remove from sheet and cool on rack. Dip the ends in melted semisweet chocolate, or use it to glaze the tops of the cookies for a fancy finish. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Cherry Hazelnut Balls Categories: Cookies Yield: 1 Batch 1 c Butter or margarine -- softened 1 c Confectioners sugar 2 c Sifted all-purpose flour 1/4 ts Salt 1/2 c Finely chopped hazelnuts -roasted Oregon hazelnuts) 8 oz Red maraschino cherries -- drained & chopped 1/2 ts Vanilla Cream butter and sugar until light and fluffy. Add flour and salt; blend thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into small balls and place on ungreased baking sheets. Bake in a 275 oven for 30 minutes, or until cookies are lightly browned. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Christmas Balls Categories: Cookies, Holiday Yield: 1 Batch 1/2 c Shortening 1/4 c Sugar 1 Beaten egg yolk 1 ts Grated lemon peel 1 tb Grated orange peel 1 ts Lemon juice 1 c Cake flour 1/8 ts Salt 1 Slightly beaten egg white 1/2 c Finely diced hazelnuts -(Oregon hazelnuts) 9 Candied cherries Cream shortening with sugar. Add egg yolk, orange and lemon peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375 for 1 minute. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Raisin Cookies Categories: Cookies Yield: 1 Batch 1/2 c Shortening 1/2 c Sugar 1/2 c Brown sugar 1 ts Vanilla 1 Egg 1 tb Water 1 c Flour 1/2 ts Salt 1/2 ts Baking soda 1 c Oatmeal 1 c Raisins 1/2 c Chopped Oregon hazelnuts Yield: 3 to 4 dozen cookies. Cream shortening; add sugars, vanilla, egg and water. Sift flour, salt and baking soda together; add to creamed mixture. Stir in oatmeal, raisins and hazelnuts. Drop by teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 10-12 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Macaroons Categories: Cookies Yield: 30 Cookies 1 c Oregon hazelnut paste 1 c Sugar 1 ts Orange peel 1/8 ts Salt 2 Egg whites; beaten stiff Blend paste, sugar, orange peel and salt. Fold in egg whites. Drop by teaspoons onto lightly-greased cookie sheet. Bake in a 350 oven 15 to 17 minutes, until golden brown. Cool. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oatmeal Hazelnut Macaroons Categories: Cookies Yield: 48 Servings 1/2 c Shortening 1/2 c Brown sugar 1/2 c White sugar 1/2 ts Almond extract 1 Egg 3/4 Ground Oregon hazelnuts 2/3 c Sifted flour 1/2 ts Baking soda 1/4 ts Salt 1 c Rolled oats 1/2 c Coconut Combine shortening, sugars, almond extract and egg. Beat well. Sift flour, soda and salt. Add to shortening mixture and mix well. Stir in rolled oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake at 350 for 12 minutes, or until golden. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Crunchy Hazelnut Meringue Cookies Categories: Cookies Yield: 48 Cookies 3 Egg whites 1 ds Salt 1 2/3 c Light brown sugar -(firmly packed, sifted) 1/2 ts Vanilla 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 2 c Corn flakes Beat egg whites and salt together until soft peaks form. Gradually add brown sugar, about 3 Tablespoons at a time, beating well after each addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping teaspoonsful onto greased baking sheets. Bake in a 325 oven for 20 minutes, or until lightly browned. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Meringue Bits Categories: Cookies Yield: 48 Cookies 3 Egg whites 1/4 ts Salt 2 c Powdered sugar 1/2 c Oregon hazelnuts -(finely chopped) 1/2 c Semi-sweet chocolate chips 1/3 c Saltine cracker crumbs Beat egg whites and salt until very stiff. Add sugar slowly and keep beating. Fold in Oregon hazelnuts, chocolate and cracker crumbs. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 13 to 15 minutes at 350. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Tuiles Noisette Categories: Cookies Yield: 1 Recipe 3 Egg whites 1 1/2 oz Sugar 1 tb Vanilla 1 1/2 oz Roasted & ground hazelnuts -(Oregon hazelnuts) Heat egg whites and sugar in double boiler. Blend in vanilla and hazelnuts. Form oval tongues 3" long onto a buttered cookie sheet. Bake at 280 until edges only are light brown, about 8 to 10 minutes. While hot, put tongues over bottles or rolling pin to make slightly rounded wafers. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Alpine White Hazelnut Cake Categories: Cakes Yield: 1 Cake 1 pk (18.5 oz.) white cake mix 1/4 c Hazelnut liqueur or extract 1/4 c Finely chopped hazelnuts -roasted Oregon hazelnuts 1/2 c Raspberries -(fresh or frozen & thawed) 1 Alpine White candy bar -warmed & shaved into curls Roasted Oregon hazelnuts -(whole), for garnish ----------------------------------FROSTING---------------------------------- 8 oz Cream cheese 1/2 c Butter 16 oz Powdered sugar 1 ts Vanilla 1 ts Hazelnut liqueur or extract Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks. For frosting, cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with 2nd layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut into slices and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Swirl Coffee Cake Categories: Cakes Yield: 1 10" cake 1/2 c Solid vegetable shortening 1 1/2 c Sugar 5 Eggs 3 c Sifted all-purpose flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 c Dairy sour cream 1/4 c Milk 2 ts Vanilla 1 1/2 c Roasted & ground hazelnuts -(Oregon hazelnuts) 1/2 c Sugar 6 tb Unsweetened cocoa Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture alternately with sour cream, milk and vanilla. Pour half the batter into a greased and floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa. Sprinkle half the cocoa mixture over batter in pan. Spoon remaining batter over cocoa mixture, then sprinkle with remaining cocoa mixture. With a metal spatula, cut through batter to swirl in cocoa mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests done. Cool in pan about 10 minutes before turning out. Cool on rack. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Sponge Cake Categories: Cakes Yield: 1 9" cake 5 Eggs; separated -- (room temperature) 1 c Sugar 2 tb Lemon juice 2 tb Water 1 c Sifted cake flour 1/4 ts Salt 1/4 ts Cream of tartar 3/4 c Roasted & ground hazelnuts -(Oregon hazelnuts) Confectioners sugar Beat egg yolks with 1/2 cup of the sugar until very thick and lemon colored. Blend in lemon juice and water. Fold in flour. Beat egg whites with salt and cream of tartar until soft peaks form; gradually add remaining 1/2 cup of the sugar, beating constantly until egg whites are stiff, but not dry. Fold into egg yolk mixture, along with ground hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a 350 oven for 40 minutes, or until cake tests done. Invert in pan and cool thoroughly. Remove from pan and sprinkle with confectioners sugar, if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Snacking Cake Categories: Cakes Yield: 8 Servings ------------------------------------CAKE------------------------------------ 1 c Flour 2/3 c Sugar 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1 Egg 1/2 c Buttermilk 1/2 ts Vanilla 1/3 c Melted butter 3/4 c Oregon hazelnuts, chopped -----------------------------------GLAZE----------------------------------- 1/2 c Butter 1/2 c Sugar 1/4 c Buttermilk 1 ts Corn syrup 1/4 ts Baking soda 1/2 ts Vanilla or hazelnut liqueur Sift together flour, sugar, baking powder, baking soda and salt. Separately combine egg, buttermilk and vanilla; beat until smooth and add butter. Combine mixtures and add hazelnuts. Mix. Place in a greased 8x8x2-inch pan and bake at 375 for 25 minutes or until done. To make glaze, melt butter and stir in sugar, buttermilk, syrup and baking soda. Boil over medium heat for five minutes; remove from heat and stir in flavoring. Poke holes in cake about 1/2-inch apart and pour warm mixture over cake. Cool before cutting. Best served at room temperature. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Pound Cake Categories: Cakes Yield: 1 Loaf 1 c Butter or margarine 1 3/4 c Sugar 4 Eggs 3 c Sifted cake flour 2 ts Baking powder 1 1/2 ts Salt 1/4 ts Mace 1/2 c Milk 1 ts Vanilla 1 c Roasted & ground hazelnuts -(Oregon hazelnuts) Cream butter until light and fluffy. Gradually beat in sugar and continue beating until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and mace. Stir into creamed mixture alternately with milk, to which vanilla has been added, stirring until smooth after each addition. Stir in hazelnuts. Pour batter into lightly greased and floured 9x5x3" loaf pan. Bake in 375 oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in pan; cool thoroughly on cake rack. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Poppy Seed Cake Categories: Cakes Yield: 1 Cake 2 1/2 c Sugar 1 1/2 c Butter; softened 5 Eggs 1 ts Vanilla 3 c Flour 1 ts Baking powder 3/4 c Milk 1/4 c Hazelnut liqueur 1 1/2 c Coarsely chopped hazelnuts -roasted Oregon hazelnuts 1/4 c Poppy seeds Powdered sugar Yield: 12 to 14 servings. Preheat oven to 350. Butter and flour a 10-inch tube pan. In a large bowl, with electric mixer at low speed, beat together sugar, butter, eggs and vanilla, just until blended. Increase speed to high. Beat until light and fluffy, about five minutes; scrape bowl occasionally. In separate bowls, combine flour with baking powder, and milk with liqueur. With mixer at low speed, add liquids alternately with flour mixture; beat until well blended. Stir in hazelnuts and poppy seeds. Pour into prepared pan. Bake for about 1 hour, 25 minutes. Cool on wire rack for 20 minutes; remove from pan and invert on rack to cool completely. Dust with powdered sugar. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Rosy Oregon Hazelnut Kraut Cake Categories: Cakes, Vegetables Yield: 1 Cake 1 tb Butter or margarine 1 1/2 c Chopped Oregon hazelnuts -- divided 1 c Steinfeld's Winekraut -- rinsed and drained 1/2 c Cranberry juice 1 c Butter or margarine 2 c Sugar 3 Eggs 2 ts Vanilla 1 pk Raspberry gelatin -- (four serving size) 3 c Sifted all-purpose flour 1 ts Salt 1 1/2 ts Baking soda 1 1/2 c Peeled, chopped apples 1 c Dried cranberries Yield: 12 to 16 servings. Grease 10-inch bundt pan with tablespoon of butter. Sprinkle with 1/2 cup hazelnuts and set aside. Mix winekraut with cranberry juice and set aside. Place butter in large bowl and beat in sugar and cream until fluffy. Add eggs one at a time, mixing well after each. Add vanilla. Sift dry ingredients together and add to batter. Stir in apples, cranberries, remaining cup of nuts, and the winekraut mixture. Mix well. Pour batter into prepared pan and bake at 325 for 1-1/2 hours or until cake tester inserted in center of cake comes out clean. Remove from oven and cool on wire rack, in pan, for at least 15 minutes. Run knife along edge of cake to loosen, then invert onto a serving plate. When cake is completely cool, drizzle with Rosy Glaze: mix 2-3 tablespoons cranberry juice and 1 cup powdered sugar to drizzle consistency. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Western Fruit Cake Categories: Cakes Yield: 1 Cake 1 c Butter or margarine 1 c Sugar 4 Eggs 2 c Sifted flour 1 1/2 ts Baking powder 1/2 ts Salt 8 1/4 oz Canned crushed pineapple 16 oz Mixed candied fruits 12 oz Diced, dried figs 1 c White raisins 8 oz Red glac‚ cherries 2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Yield: 1 9-inch round or 10-inch tube cake. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together 1-2/3 cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture. Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased, browned paper.) Bake in a 300 oven for 2-3/4 hours, or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored, wrap tightly. If desired, before serving, top with a glaze made with confectioners sugar and pineapple juice or brandy. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Cheesecake Categories: Cakes Yield: 1 8" cake 2 1/2 c Graham cracker crumbs 2 tb Melted butter 1/2 lb Cream cheese; softened 1/3 c Sour cream 1/3 c Sugar 2 ts Flour 2 tb Fresh lemon juice 1/4 ts Vanilla 2 lg Egg yolks 2 tb Roasted & ground hazelnuts -- (Oregon hazelnuts) 2 lg Egg whites -- room temperature 1 pn Cream of tartar Combine crumbs and butter, and press mixture in bottom of 8-inch springform pan, three inches deep. With electric mixer, beat cream cheese and sour cream until smooth, then add sugar and flour. Beat in lemon juice and vanilla, then egg yolks, one at a time, and stir in nuts. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks, then fold into cream cheese mixture gently and thoroughly. Spoon into pan and bake in a 275 oven for 1 hour, 15 minutes, or until firm in center. Let cool in pan on a rack and chill, covered loosely, for at least 6 hours. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Candy & Hazelnut Cake Categories: Cakes Yield: 1 Cake 1 Frozen pound cake -(10-3/4 oz. package) 8 oz Light Cool Whip 1/3 c Chocolate fudge topping 1/2 c Mini-chocolate chips 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Thaw the Cool Whip and fold in chocolate fudge topping. Add the mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the pound cake into serving size pieces and top with topping. If desired, you may also serve Vanilla wafers to dip into the topping mixture. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Blueberry Hazelnut Wheat Coffee Cake Categories: Cakes Yield: 1 Cake 1/2 c Real butter 2/3 c Sugar 1 lg Egg 1 1/2 c Hard white wheat -- (grind until fine) 1 1/2 c Flour 2 tb Poppy seeds 1/2 ts Soda 1/4 ts Salt 1/2 c Sour cream mix ----------------------------------TOPPING---------------------------------- 2 c Fresh or frozen blueberries -- (thawed, if frozen) 1/3 c Sugar 2 ts Whole wheat flour 1/4 ts Nutmeg 1/2 c Chopped Oregon hazelnuts Beat butter, sugar and egg until fluffy. Add ground wheat to the flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter mixture, then add 1/4 cup sour cream, then the remaining flour mixture. Continue to mix on medium speed for two minutes. Grease pan (bottom and sides) and dust with sugar. Spread batter over bottom and one inch up the sides. Combine all ingredients for topping and sprinkle over batter. Bake at 350 for 40-45 minutes. Cool. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Carrot Cake Categories: Cakes Yield: 1 Cake 2 c Sugar 4 Eggs 1 1/2 c Oil 2 c Flour 1 ts Cinnamon 1 ts Salt 2 ts Soda 3 c Grated carrots 2 ts Vanilla 1/4 c Chopped Oregon hazelnuts -----------------------------------ICING----------------------------------- 1/2 c Butter 4 oz Cream cheese 2 c Powdered sugar 1/2 c Chopped Oregon hazelnuts 1 ts Vanilla Beat eggs, sugar and oil together. Sift flour, cinnamon, soda and salt together. Add to creamed mixture. Fold in grated carrots and vanilla and mix well. Bake at 325 for 1 hour in a greased 9x13-inch pan. Spread on the cream cheese icing and serve. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Fruit & Hazelnut Cheesecake Categories: Desserts Yield: 8 Servings 8 oz Neufchatel cheese 2 Eggs 1 c Undiluted evaporated milk 1/2 c Sugar 3 tb Hazelnut liqueur 2 tb Flour 3 c Sliced fruit, fresh -or- canned 2 tb Apricot preserves 2 ts Water 3 tb Chopped Oregon hazelnuts -or sliced Oregon hazelnuts -----------------------------------PASTRY----------------------------------- 1 1/4 c Flour 1/4 c Finely chopped hazelnuts -(Oregon hazelnuts) 2 tb Sugar 1/2 c Chilled butter 1 Egg yolk 4 tb Ice water To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut in butter. Beat together egg yolk and ice water; stir into flour mixture. Form into a ball. Roll dough on floured surface with floured rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender container. Cover; blend until smooth. Pour into unbaked hazelnut pastry. Bake at 325 for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: German Hazelnut Cake Categories: Cakes Yield: 1 Cake 6 Egg yolks 1 c Sugar 1/2 lb Oregon hazelnuts, ground 6 Egg whites Whipped cream Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg whites separately until stiff; fold in. Line the bottom of a 10-inch spring form pan with waxed paper, and pour batter in. Bake at 325 for 25 to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Ice Cream Cake Categories: Cakes Yield: 1 8-in.cake 1 c Chopped dates 1 ts Baking soda 1 c Boiling water 1 3/4 c Sifted all-purpose flour 1/4 c Unsweetened cocoa 1/2 ts Salt 1 c Butter or margarine 1 c Sugar 2 Eggs 1/2 ts Orange extract 3/4 c Chopped Oregon hazelnuts 2 oz Semi-sweet chocolate -- grated 1 pt Coffee ice cream Combine dates, soda and boiling water; cool. Sift together flour, cocoa and salt. Cream butter with sugar, beat in eggs and orange extract. Add flour mixture alternately with date mixture, beating after each addition. Pour into 2 greased and floured 8-inch round cake pans. Sprinkle hazelnuts on batter. Bake in 350 oven for 30 to 35 minutes, or until cake tests done. Cool layers thoroughly on racks. Then sprinkle with chocolate. Spread ice cream on top of one cake layer and top with second layer, nut side up. Freeze several hours or overnight. Take cake from freezer and let stand in refrigerator 1 hour before serving. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Pumpkin Spice Cake Categories: Cakes Yield: 1 Cake 1/2 c Shortening 1 c Sugar 1 c Brown sugar 2 Eggs; beaten 1 c Cooked, mashed pumpkin 3 c Sifted flour 4 ts Baking powder 1/4 ts Baking soda 1 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Cloves 1/2 c Milk 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350 oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts. Yield: 1 8-inch layer cake. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Pie Crust Categories: Pies Yield: 1 Crust 1 c Oregon hazelnuts, -- roasted and ground 1/2 c Graham cracker crumbs 1/4 c Sugar 1/4 ts Allspice, ground 1/4 c Butter or margarine Mix together hazelnuts, crumbs, sugar and allspice; blend in butter to form a crumbly mixture. Press against bottom and sides of a 9" pie plate. Bake in 400 oven 5 minutes, or until lightly browned. Cool thoroughly. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Crunchy Hazelnut Pastry Shell Categories: Pies Yield: 1 Crust 1 c Flour 1 tb Sugar 1/4 ts Salt 1/3 c Butter 1/4 c Oregon hazelnuts, -- roasted & diced 3 tb Water Combine flour, sugar and salt. Cut in butter until mixture looks like coarse corn meal. Stir in hazelnuts. Blend in water to form crumbly dough. Pat into bottom and sides of a 9" tart or pie pan. Chill 20 minutes. Bake in a 400 oven 15 minutes or until lightly browned. Cool. Makes 1 (9") tart. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Cookie Crumb Crust Categories: Pies Yield: 1 Crust 1 1/2 c Vanilla wafer crumbs 1/2 c Oregon hazelnuts, -- finely chopped 1/4 c Margarine, melted Combine crumbs, hazelnuts and margarine. Press mixture onto bottom of a 9" pie plate. Bake at 350 for 10 minutes. Cool. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Coconut-Hazelnut Pie Shell Categories: Pies Yield: 1 Crust 1 c Oregon hazelnuts, sliced 1 1/2 c Coconut, shredded 1/2 c Margarine or butter, melted Combine coconut and sliced hazelnuts. Add melted margarine or butter and mix well. Press into greased pie tin and refrigerate until firm (2-3 hours). * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Chocolate Pastry Shell Categories: Pies Yield: 1 Crust 1 c All -purpose flour 1/4 ts Salt 1/4 c Sugar 2 tb Cocoa 1/4 c Shortening 1 c Oregon hazelnuts, -- roasted & ground 1/4 ts Vanilla 1/2 c Cold water Sift flour with salt, sugar and cocoa. Cut in shortening until coarse meal texture. Blend in hazelnuts and vanilla. Sprinkle water over and mix lightly. Shape into a ball. Pat mixture over bottom and sides of a 9" pie plate. Prick crust. Bake at 400 for 8 to 10 minutes. Cool thoroughly before filling. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Pie Bars Categories: Cookies Yield: 1 Recipe 1 c All-purpose flour 1/2 c Uncooked oatmeal 1/4 c Light brown sugar, packed 1/2 c Butter 4 Eggs 3/4 c Honey 1 c Roasted Oregon hazelnuts -(coarsely chopped) 1 ts Vanilla 1/4 ts Salt 1/2 c Light brown sugar packed 1 tb Flour Combine first three ingredients; cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture into greased 12x8x2-inch pan. Bake at 350 for 15 minutes. Beat eggs slightly; add remaining ingredients, blend well. Pour over partially baked crust. Bake at 350 for about 25 minutes. Cool to room temperature and cut into bars. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Pie Categories: Pies Yield: 2 Pies 4 Eggs 1 c Sugar 1/8 ts Salt 1 1/2 c Dark corn syrup 2 tb Butter; melted 1 ts Vanilla 2 c Oregon hazelnuts -(roasted & finely chopped) 2 Unbaked 8" pie shells Preheat oven to 350. Beat eggs until blended, but not frothy. Add, in order: sugar, salt, corn syrup, melted butter and vanilla, mixing to blend. Stir in hazelnuts. Divide filling between two pie shells. Place in oven and reduce heat to 325. Bake 50 to 60 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Cherry Hazelnut Crunch Pie Categories: Pies Yield: 1 Pie 1/2 pk (10 oz.) pie crust mix 1/4 c Packed light brown sugar 3/4 c Roasted Oregon hazelnuts, -- chopped 1 oz Semi-sweet chocolate -- grated 4 ts Water 1 ts Vanilla 8 oz Red maraschino cherries 2 ts Cornstarch 1/4 c Water 1 ds Salt 1 tb Kirsch (optional) 1 qt Vanilla ice cream Combine (1/2 package) pie crust mix with sugar, nuts and chocolate using a pastry blender. Mix water with vanilla. Sprinkle over crumb mixture and mix until well blended. Turn into a well-greased 9-inch pie plate; press mixture firmly against bottom and side. Bake in a 375 oven for 15 minutes. Cool on rack. Cover and let stand several hours or overnight. Drain cherries, reserving syrup. Chop cherries coarsely. Blend syrup with cornstarch, 1/4 cup water and salt in saucepan; add cherries. Cook on low until clear. Remove from heat and cool thoroughly. Add Kirsch and chill. Spoon ice cream into pie shell. Pour cherry glaze over pie and serve immediately. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Espresso Hazelnut Pie Categories: Pies Yield: 1 Pie 15 oz Refrigerated pie crusts ----------------------------------FILLING---------------------------------- 1 1/2 c Semi-sweet chocolate chips 1 oz Unsweetened chocolate, -- coarsely chopped 1 ts Instant espresso granules -- or coffee crystals 1/4 c Whipping cream 1 tb Butter or margarine 1/2 c Chopped Oregon hazelnuts 1 c Whipping cream Whipped cream, if desired Oregon hazelnuts, if desired Yield: 10 to 12 servings. Prepare pie crust according to package directions for baked shell using a 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweetened espresso granules, 1/4 cup whipping cream, and butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool about 15 minutes or until mixture is slightly warm, stirring occasionally. Stir in Oregon hazelnuts. In medium bowl, beat 1 cup whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Spread over bottom of cooled crust. Refrigerate 3 to 4 hours. Let stand at room temperature for about 30 minutes before serving. Garnish with additional whipped cream and hazelnuts, if desired. Store leftovers in refrigerator. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Caramel Pie Categories: Pies Yield: 1 Pie 1 1/3 c Sifted flour 1/2 ts Salt 1/2 c Shortening 3 tb Water 3 Eggs 1/2 c Dark brown sugar -(firmly packed) 1 c Light corn syrup 1/4 ts Salt 1 ts Vanilla 1/2 c Butter or margarine, melted 1 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Combine flour and 1/2 teaspoon salt in bowl. Cut in shortening until uniform, but coarse. Sprinkle with water, toss with fork and press into ball. On lightly floured surface, roll out pastry 1-1/2 inches larger than inverted 9-inch pie plate. Fit into plate and trim 1/2 inch beyond edge of plate; fold under to make double thickness around edge and flute or trim even with edge; decorate with small pastry cut outs. Beat together eggs, sugar, syrup, 1/4 teaspoon salt and vanilla. Stir in butter and hazelnuts. Pour into pie shell. Bake in a 375 oven for 45 minutes, or until set in center. Cool. Hazelnut Cream Caramel Pie: Beat together 4 ounces cream cheese (softened), 1 egg and 2 tablespoons milk until smooth. Pour into pie shell. Bake in 375 oven for 15 minutes. Add caramel/nut filling and bake as directed above. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Cream Cheese Brownies Categories: Cookies Yield: 1 8" pan ----------------------------CREAM CHEESE FILLING---------------------------- 4 oz Cream cheese -- room temperature 1/4 c Granulated sugar 1 Egg 2 ts Lemon juice 1/2 ts Vanilla 1/4 c Oregon hazelnut meal* -------------------------------BROWNIE BATTER------------------------------- 6 oz Semi-sweet chocolate chips 1/4 c Butter or margarine 3/4 c All-purpose white flour 2 tb Cocoa 1/2 ts Baking powder 1/4 ts Salt 3/4 c Granulated sugar 2 Eggs 1 ts Vanilla 1/2 c Oregon hazelnuts -roasted & coarsely chopped * (finely ground roasted hazelnuts) In 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal. Refrigerate while preparing brownie batter. Brownie Batter: Melt chocolate chips and butter over simmering water. Cool to 100-110 degree Fahrenheit. In small bowl, sift together flour, cocoa, baking powder and salt. Reserve. In 2-quart bowl, beat sugar, eggs and vanilla until smooth and lemon colored, about 2 minutes. Beat in melted chocolate and butter. Add dry ingredients and beat until well mixed. Fold in chopped hazelnuts. Spread one half of the chocolate batter into a greased 8-inch square baking pan. Pour cream cheese filling over bottom layer. Gently spread remaining brownie batter over the cream cheese layer. Pull a metal spatula through the batter for a marbleized effect. Bake in 350 degree oven for approximately 40 minutes. Do not over bake. Cool and serve plain, dusted with powdered sugar. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Cream Cheese Brownies (Chocolate Glaze) Categories: Cookies Yield: 1 8-inch pan ----------------------------CREAM CHEESE FILLING---------------------------- 4 oz Cream cheese -- room temperature 1/4 c Granulated sugar 1 Egg 2 ts Lemon juice 1/2 ts Vanilla 1/4 c Oregon hazelnut meal* -------------------------------BROWNIE BATTER------------------------------- 6 oz Semi-sweet chocolate chips 1/4 c Butter or margarine 3/4 c All-purpose white flour 2 tb Cocoa 1/2 ts Baking powder 1/4 ts Salt 3/4 c Granulated sugar 2 Eggs 1 ts Vanilla 1/2 c Oregon hazelnuts -roasted & coarsely chopped ------------------------------CHOCOLATE GLAZE------------------------------ 3 tb Heavy cream 1 c Chocolate morsels 3 tb Butter or margarine 1/2 c Coarsely chopped hazelnuts -(Oregon hazelnuts) *(finely ground roasted hazelnuts) In 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal. Refrigerate while preparing brownie batter. BROWNIE BATTER: Melt chocolate chips and butter over simmering water. Cool to 100 -110F. In small bowl, sift together flour, cocoa, baking powder and salt. Reserve. In 2-quart bowl, beat sugar, eggs and vanilla until smooth and lemon colored, about 2 minutes. Beat in melted chocolate and butter. Add dry ingredients and beat until well mixed. Fold in chopped hazelnuts. Spread one half of the chocolate batter into a greased 8-inch square baking pan. Pour cream cheese filling over bottom layer. Gently spread remaining brownie batter over the cream cheese layer. Pull a metal spatula through the batter for a marbleized effect. Bake in 350 oven for approximately 40 minutes. Do not over bake. Cool and serve plain, dusted with powdered sugar, or topped with Chocolate Glaze. CHOCOLATE GLAZE: In small saucepan, bring cream to a boil. Cool to room temperature. Melt chocolate and butter over simmering water. Blend in cream. Spread on cooled brownies. Sprinkle with chopped hazelnuts and slice into bars. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Brownies Categories: Cookies Yield: 1 Batch 2 oz Unsweetened chocolate 1/2 c Butter or margarine 2 Eggs 1 c Sugar 3/4 c Sifted all-purpose flour 1/2 ts Baking powder 1/4 ts Salt 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1 ts Vanilla extract Yield: 16 to 20 brownies. Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly-greased 8-inch square pan. Bake in a 350 oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Baked Apples Categories: Desserts Yield: 6 Servings 6 lg Baking apples Lemon juice 1/2 c Chopped Oregon hazelnuts 1/4 c Diced, pitted dates 1 tb Butter; softened 1/2 c Sugar 1/4 ts Cinnamon 1 c Water 3/4 c Dry sherry Light cream Core whole apples and pare 1/3 of the way down. Brush with lemon juice. Mix together hazelnuts, dates and butter; stuff into center of apples. Pile any extra mixture on top. Place in lightly buttered baking dish. In saucepan, mix together sugar and cinnamon; stir in water. Stir over medium heat until mixture boils; simmer gently 10 minutes. Remove from heat; stir in sherry. Spoon over apples. Bake in 350 oven for 1-1/4 hours, or until apples are tender, basting occasionally with syrup in pan. Serve warm or cold with cream. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Apricot Torte Categories: Desserts Yield: 1 Torte 3 oz White chocolate 5 Egg whites 1/4 ts Cream of tartar 1/2 c Sugar, divided 2 tb Butter, softened 4 Egg yolks 1/3 c Cake flour 1 ts Baking flour 1/8 ts Salt 3/4 c Roasted Oregon hazelnuts, -- finely ground ----------------------------------FILLING---------------------------------- 3 c Heavy cream 10 oz White chocolate 3 tb Hazelnut liqueur 3/4 c Apricot jam 1 1/2 c Roasted Oregon hazelnuts, -- coarsely chopped Yield: 10 to 12 servings. Melt white chocolate in double boiler, cool to lukewarm. Beat egg whites until frothy. Add cream of tartar and gradually add 2 tablespoons of the sugar. Whip to firm, but not dry peaks; set aside. Cream butter and remaining sugar. Beat in egg yolks and mix in along with the hazelnuts. Lighten batter by whisking in 1 cup of the egg whites. Gently fold in remaining egg whites. Pour into greased, parchment-lined 11x17x1-inch baking pan. Bake in 375 oven for 10 to 12 minutes, or until golden and set. Cool. For filling, heat cream to simmering. Remove from heat and stir in white chocolate until melted. Chill. When cold, beat to medium whipped cream consistency. Beat in liqueur. Remove 1-1/2 cups of the filling and whisk in 1/4 cup apricot jam. To assemble, trim edges off cake. Slice vertically in four equal pieces, about 3-1/2 inches wide and 10 inches long. Stack three layers, spreading each with apricot jam and 1/3 of the apricot filling. Place fourth layer on top and spread top and sides with white chocolate cream. Press chopped hazelnuts into sides and decorate top with apricot jam and white chocolate rosettes. Keep refrigerated. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Hazelnut Torte Categories: Desserts Yield: 1 Torte 4 lg Eggs; separated 1/2 c Sugar 4 oz Semisweet chocolate; melted 1 sm Apple; peeled & grated 2 tb Hazelnut liqueur 1/2 c Butter 3/4 c Ground Oregon hazelnuts 3 tb Dry bread crumbs 1/2 c Apricot jam Cream butter until fluffy, slowly adding sugar, then egg yolks, beating well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat egg whites until very stiff and fold into chocolate mixture. Bake in buttered and floured 8" springform pan at 350 for 50 to 60 minutes. Test for doneness, cool. Turn cake out onto serving plate and brush away crumbs. Bring jam and liqueur to a boil and brush over entire surface of cake. Let set. Cover sides and top of cake with icing made by melting 4 oz. of semisweet chocolate with 2 tablespoons butter. Serve with Frangelico flavored whipped cream. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Oregon Hazelnut Torte Categories: Desserts Yield: 8 Servings 4 lg Eggs 1 1/4 c Roasted & ground hazelnuts -(Oregon hazelnuts) 2/3 c Granulated sugar 1 pn Salt 1/3 c Butter -- (warm room temperature) 1/2 c All-purpose flour 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Grease 8-inch spring form pan or non-stick cake pan. With a mixer, beat eggs, ground nuts, sugar and salt until light and fluffy, about 5 to 7 minutes. Add butter; beat until smooth. Gently fold in flour. Pour into prepared pan; sprinkle with chopped nuts. Bake in a 350 oven for 25 to 30 minutes, or until top springs back when gently pressed. Run thin spatula around sides of pan to loosen cake; cool before removing rim. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Viennese Hazelnut Torte Categories: Desserts Yield: 2 Tortes -----------------------------------TORTE----------------------------------- 4 Eggs 1/4 c Fine granulated sugar 3/4 c Grated Oregon hazelnuts -(or finely chopped) 1/4 c Dry fine bread crumbs 1/4 ts Cream of tartar 1/8 ts Salt 1/4 c Fine granulated sugar ----------------------------------TOPPING---------------------------------- 1 1/2 c Fresh raspberries 3/4 c Red raspberry jelly Whipped cream Yield: 2 10-inch tortes. Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread crumbs. Beat egg whites until foamy. Add cream of tartar and salt, the continue beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake at 350 for 30 minutes, or until done. Top with mixture of raspberries mixed gently with melted jelly. Garnish with whipped cream. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Crunch Ice Cream Categories: Desserts Yield: 1 Recipe 6 Egg yolks 1/2 c Sugar 1/8 ts Salt 1/2 c Hazelnut liqueur or extract 1 1/2 c Milk 4 c Heavy cream 1 tb Vanilla 1 1/2 c Oregon hazelnut crunch Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When sugar is dissolved, add milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring occasionally. Remove from heat and cool to room temperature; add cream and vanilla. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency. NOTE: This is a soft ice cream. It may be made the day before and stored in a freezer for a firmer ice cream. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Crunch Ice Cream (Low Cholesterol) Categories: Desserts Yield: 1 Recipe 8 oz Egg beater 1/4 c Sugar 1/2 c Hazelnut liqueur or extract 1/8 ts Salt 24 oz Evaporated skim milk 4 c Mocha mix 1 tb Vanilla 1 1/2 c Oregon hazelnut crunch Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring frequently. Remove from heat and cool to room temperature; add vanilla and mocha mix. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency. NOTE: This is a soft ice cream. It may be made the day before and stored in a freezer for a firmer ice cream. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Lemon-Apple-Hazelnut Sauce Categories: Sauces, Desserts Yield: 1 Recipe 3/4 c Sugar 3 tb Cornstarch 1/4 ts Salt 3/4 c Water 1/2 c Lemon juice 20 oz Canned apple pie filling 1/2 c Oregon hazelnuts, -- roasted & chopped Mix together sugar, cornstarch and salt in a 1-quart glass bowl. Gradually stir in the water. Microwave for 3 to 4 minutes or until thick and clear. Stir a couple of times while cooking. Gradually add the lemon juice and stir to blend. Add the pie filling and hazelnuts. Spoon over gingerbread, pound cake or use as pie filling. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Pear Tart With Burnt Hazelnut Ice Cream Categories: Desserts Yield: 1 Tart -----------------------------------PASTRY----------------------------------- 1 3/4 c All-purpose flour 3 tb Granulated sugar 10 tb Unsalted butter, chilled 1 lg Egg yolk 4 tb Cold water ----------------------------------FILLING---------------------------------- 1/2 c Unsalted butter 1 c Granulated sugar 8 Bartlett pears, -- slightly under-ripe Butter (for greasing) Yield: 6 - 8 servings. Combine flour and sugar in food processor and pulse to mix. Cut chilled butter into cubes and scatter over dry mixture. Pulse until mixture resembles coarse meal. Beat in egg yolk with motor running and process until pastry just binds together. Turn dough out, knead 3 turns, bring dough together and wrap in plastic wrap. Refrigerate 30 minutes or for up to 8 hours. To prepare filling, peel, core and quarter pears. Butter a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar and shake pan to combine butter and sugar. Cook over medium heat until caramel turns a deep, tawny brown. Immediately add the pears. Cook, shaking the pan until pears are brown and tender and juices are reduced. Transfer browned pears to prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to burn. Pour caramel over cooked pears in pie pan. Roll out chilled pastry into a circle slightly larger than the pan. Place pastry over the top of pears. Trim pastry flush with rim of pan. Tuck pastry into pan, and slash in several places. Bake in middle of 400 oven 30 minutes. (Check after 20 minutes, and cover loosely with foil if too brown). Remove tart from oven. Let stand 30 minutes. Invert onto platter. Pear tart is best if served within 4 hours of baking. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Burnt Hazelnut Ice Cream Categories: Desserts Yield: 3 Cups 1 c Homogenized milk 1 c Whipping cream 3/4 c Light brown sugar, packed 1 pn Salt 5 Egg yolks 1/4 c Hazelnut liqueur 1 c Roasted Oregon hazelnuts Combine milk, cream, sugar and salt in deep saucepan. Bring to boil, stirring occasionally. Beat egg yolks in large bowl, and whisk in hot cream mixture slowly in a steady stream. Strain mixture into a clean bowl. Stir in liqueur. Cool to room temperature. Cover and chill overnight. Freeze in ice cream maker according to manufacturer's instructions, adding hazelnuts just before ice cream is done. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Oregon Hazelnut Praline Ice Cream Categories: Desserts Yield: 1 Recipe ----------------------------------PRALINE---------------------------------- 2 tb Butter 4 tb Sugar 1/2 c Crushed Oregon hazelnuts 1 pn Salt 1/2 ga Heavy cream 2 c Sugar 2 tb Vanilla extract Melt the butter, carmelize sugar and stir in nuts. Cool the praline overnight on parchment. Prepare the cream, sugar and extract in ice cream machine and stir in the praline before final cure. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Decadent Mixed Nut Chocolate Tart Categories: Desserts Yield: 1 Tart 1 Refrigerated pie crust -(1/2 of a 15-oz package) 5 oz Semisweet baking chocolate -- chopped 3 tb Powdered sugar, sifted 2 tb Orange-flavored liqueur -OR- thawed orange juice -concentrate 1 1/2 tb Unsalted butter, melted 1 tb Water 2 ts Grated orange zest 3/4 c Roasted mixed nuts* *(Oregon hazelnuts, almonds, walnuts) Yield: 6 to 8 servings. Heat oven to 450. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool. For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Tart Categories: Desserts Yield: 1 Tart 1 c All-purpose flour 1 pn Salt 6 tb Sugar 11 tb Cold unsalted butter, -- cut into small pieces 3 oz Bittersweet chocolate -- melted 7 tb Heavy cream 1 tb Honey 1 3/4 c Oregon hazelnuts, roasted -- and coarsely chopped Yield: 6 to 8 servings. In food processor, pulse flour, salt and 1 tablespoon sugar to combine. Add 7 tablespoons butter; pulse 8 times. Add 3 tablespoons cold water and pulse until dough looks moist and holds together but hasn't formed a ball. Do not overprocess. Wrap dough and chill 1 hour. Roll out dough and fit into 9-1/2" tart pan with removable bottom. Freeze 20 minutes. Line tart shell with foil, fill with dried beans or pie weights; prick shell thoroughly with fork. Bake in 350 oven for 15 minutes or until dried and golden. Cool completely. With pastry brush, paint bottom of tart pan with thin layer of melted chocolate. Allow to set. Set remaining chocolate aside. In saucepan, melt 4 tablespoons butter. Add remaining sugar, cream and honey. Bring to boil; stir to dissolve sugar. Boil 2 minutes. Stir in hazelnuts. Pour nut mixture into tart shell. Bake at 350 for 30 minutes, or until golden brown. Cool on rack. Remelt reserved chocolate. Dip fork or tip of teaspoon into chocolate and drip free-form design on top of cooled tart. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Butterscotch Sauce Categories: Desserts, Sauces Yield: 1 Recipe 1 c Dark brown sugar -(firmly packed) 1 ds Salt 1/3 c Milk 2 tb Light corn syrup 3 tb Butter or margarine 1/2 c Oregon hazelnuts -roasted & coarsely chopped 1 ts Vanilla Yield: about 1-1/3 cups. Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a boil, stirring constantly; cook about 5 minutes, or until thickened. Remove from heat and add hazelnuts and vanilla. Serve warm over ice cream. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Fudge Sauce Categories: Sauces, Desserts Yield: 1 Recipe 1 2/3 c Undiluted evaporated milk 2 c Sugar 3 oz Unsweetened chocolate 1 ts Vanilla 1/2 c Roasted & chopped hazelnuts -(Oregon hazelnuts) Yield: 2-1/2 cups. Mix evaporated milk, sugar and chocolate in saucepan. Bring to boil over medium heat. Cook 5 minutes, stirring vigorously. Remove from heat. Add vanilla. Beat with rotary beater or wire whip for 1 minute; add hazelnuts. Serve hot or cold on ice cream. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Heaven Categories: Desserts Yield: 1 Recipe 1 c Chopped Oregon hazelnuts 6 Eggs 3/4 c Sugar 1/2 c Flour 1 c Whipping cream Beat eggs; add sugar. Combine with hazelnuts and flour. Bake at 350 in flat pan until golden brown. When cool, spread whipping cream, then roll into a roll. Keep frozen. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut/Caramel Apple Pizza Categories: Dessert Yield: 1 Pizza -----------------------------------CRUST----------------------------------- 1 1/2 c White flour 1 c Roasted Oregon hazelnuts 1/3 c Sugar 1/4 ts Salt 1/2 c Chilled butter - cut into 1/2" pieces 1 tb Water, optional ----------------------------------TOPPING---------------------------------- 1 c Chocolate chips, divided 1 tb Butter 3 md Apples -- peeled and thinly sliced 2 tb Brown sugar 1/2 ts Ground cinnamon 12 Kraft caramels 1 tb Water 3/4 c Oregon hazelnuts -roasted & coarsely chopped Yield: 8 to 12 servings. Food Processor Method: Place flour, hazelnuts, sugar and salt in work bowl fitted with metal blade. Process for about 30 seconds or until hazelnuts are finely chopped. Add butter and process for about 15 seconds or until butter is the size of coarse meal. Add water and process for several seconds until mixture holds together when a small amount is pressed between fingers. Hand Method: Finely chop hazelnuts in nut chopper or grinder. Combine with flour, sugar and salt. With pastry blender, cut in butter until size of coarse meal. Add water and toss with fork until mixture holds together when a small amount is pressed together. Assembly: Press mixture evenly into a 12-inch round pizza pan. Bake in 350 oven for 15 to 20 minutes or until edges are golden and center is firm. Remove from oven and immediately sprinkle with 3/4 cup of chocolate chips. Let stand several minutes until melted. Spread melted chocolate evenly over crust. Chill. Melt butter in large skillet. Saut‚ apples until tender. Toss apples with brown sugar and cinnamon. Cool to room temperature. In the meantime, place caramels and water in top half of double boiler over simmering water. Stir until caramels are melted and smooth. Melt remaining chocolate in microwave or double boiler. Spread apples evenly over chilled crust. Sprinkle with coarsely chopped hazelnuts. Drizzle with caramel sauce and melted chocolate. Chill until chocolate is firm. Slice with pizza cutter. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Hazelnut Cherubs Categories: Cookies Yield: 1 Recipe 1 1/3 c Sifted flour 1/2 ts Salt 1/2 c Butter or margarine, soft 1/2 c Brown sugar, packed 1 c Raspberry jam ----------------------------------TOPPING---------------------------------- 1 c Chopped Oregon hazelnuts 1 Egg 1/2 c Sugar 1 ds Salt Mix flour, sugar, salt and margarine with a pastry blender until all combined. Pack into the bottom of a greased shallow pan 10"x12". Spread with jam. Bake in a 350 oven for 8 minutes. Spread with topping, then bake for 20 minutes. Cut while warm. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Nor'westers Categories: Cookies Yield: 1 Recipe 1 1/2 c Sifted flour 1 ts Baking powder 1/4 ts Salt 2 tb Brown sugar 2/3 c Soft butter 1 c Shredded mild cheddar 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts) 1 1/2 c Raspberry preserves Mix flour, baking powder, salt and brown sugar. Cut butter and cheese into flour; add nuts and mix until crumbly. Grease an 8" square pan and spread 1/2 of the mixture evenly in pan, cover carefully with preserves and then remaining crumb mixture. Bake in 350 oven for 25 minutes. Cool, sprinkle with powdered sugar and cut into bars. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board -----