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    You are in: Home / Cookbooks / Nuts to You!
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    261 recipes in

    Nuts to You!

    Photo courtesy of Wildflour!
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    This is so yummy and it's so good for you too! Full of energy, this will help get you through the day! Adapted from the California Almond Board.

    Recipe #332625

    According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.

    Recipe #332043

    Yum! Rich and full of flavor! California figs are awesome in this treat. Adapted from the California Fig folks!

    Recipe #330281

    You can use this instead of sugar to sprinkle over hot or cold cereal, toast, etc. Adapted from the program Helping Your Child Eat Well from 3ABN. Enjoy! Be sure to use dried fruit that is not too moist and sticky or it will not grind well.

    Recipe #327119

    This special treat is naturally sweet and full of omega-3s. This was adapted from Jennifer White in the program Helping Your Child Eat Well on 3ABN. Enjoy!

    Recipe #327046

    Sprinkle this cool topping over pasta or pizza or wherever you would normally use Parmesan cheese. It is very easy to make if you have a food processor! Almonds and white sesame seeds will make the most real looking Parmezano, but if you want to be imaginative, try raw pumpkin seeds, roasted pistachios, walnuts, pine nuts, sunflower seeds, or any other nut or seed you like! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak.

    Recipe #325723

    This is an almond bark candy children will really get a kick out of! Adapted from BH&G magazine.

    Recipe #169797

    These are sweet little indulgences! Nut crusted, fruity confections sure to awaken your pleasure senses with every delicious bite! They will keep well for 2-3 weeks in the fridge, so make a great gift! Adapted from The Nut Gourmet Cookbook. Most people don't realize that the peanuts origin is South America! The ancient Incas of Peru first cultivated wild peanuts and offered them to the sun god as part of their religious ceremonials. Their name for peanut was ynchic.

    Recipe #306321

    This is a beautiful fruit filled bread, and made so easy using refrigerataed French bread dough! Serve it for breakfast, brunch, snack, anytime! Adapted from Pampered Chef's cookbook, "All The Best"!

    Recipe #324082

    The name says most of it! But you should also know they will disappear quickly, so don't even worry about storing them! Adapted from The Nut Gourmet Cookbook.

    Recipe #306259

    Creamy peanut butter gives the traditional hot chocolate a littel twist! Adapted from The Nut Gourmet Cookbook by Zel Allen.

    Recipe #306323

    A great blend of flavors that goes so nicely in a sandwich! Adapted from The Nut Gourmet cookbook by Zel Allen.

    Recipe #304425

    I just bought a 3 pound bag of almonds from Sam's club and this dressing is a wonderful way to use them! I hope you enjoy! This dressing thickens up after sitting for a few minutes, so you could actually use less oil(3/4 cup) and the rest water or maybe apple juice and it would be just as good and less calories! The dressing also makes a great dip!

    Recipe #298896

    When I bought my stoneware deep dish baker, a recipe pamplet came with it. This delicious recipe was in there!

    Recipe #298845

    Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board.

    Recipe #298829

    Spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!

    Recipe #294522

    Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East. Test and Measure before posting.

    Recipe #292798

    This is a vegan gravy that will fulfill your craving for a meaty gravy. Great over biscuits or toast, try it with noodles or rice too! Adapted from 3ABN. Enjoy!

    Recipe #292637

    I hated fruitcake until I tried this. It took me 2 years to get the recipe from a friend at church. I am patient. It was worth the wait. A little history from Christmas Corner-Traditions: Fruitcake has been a holiday tradition for hundreds of years. The oldest references to fruitcake date back to Roman times, when the recipe included pomegranate seeds, pine nuts, and raisins mixed into barley mash. In Europe in the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and consumed the following year to celebrate the beginning of the next harvest. In the 18th century in England, there were laws restricting the use of plum cake (the generic word for dried fruit at the time) to Christmas, Easter, weddings, christenings, and funerals. Between 1837 and 1901, fruitcake was popular. It is said Queen Victoria received a fruitcake for her birthday one year, and legend has it, she put it aside for a year as a sign of restraint, moderation, and good taste. It is the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry. Fruitcake is full of healthy nutrients. The fruit and fiber in fruitcake is loaded with anti-oxidants, molecules that protect cells from disease and damage. The cakes contain a lot of sugar which means that water activity will be low, which keeps mold from forming and makes the cake last a long time. A fruitcake can last several months. If there's no mold, it's safe to eat, even if it has been around a while. But fruitcakes can't last forever.

    Recipe #281687

    Cherries, almonds and chocolate! Easy and so good, even healthy! It's also a good source of fiber! Adapted from Healthy Living with Ellie Krieger!

    Recipe #279798

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