Cashew Butter

1 Cup Roasted Unsalted Cashew Pieces
1 Tablespoon peanut or vegetable oil, may need more
1/4 teaspoon salt (optional)

Place nuts and oil in food processor or blender.  Pulse a few times; use spatula to scrape nuts from sides of container.  Blend for about 30 seconds.  Scrape any nuts from sides of container.  Add salt if desired.  Blend mixture for 30 to 60 seconds, until nut mixture is smooth and creamy.  Store in plastic container with tight-fitting lid and refrigerate.

Chocolate Cashew Butter Fudge

(No Cooking Required)

1/2 cup cashew butter
1 cup sweetened condensed milk
1 3/4 cup confectioner's sugar
1/4 cup chopped roasted unsalted cashews
2 squares baking chocolate, melted (2 oz) *

Mix cashew butter, condensed milk, and melted chocolate.  Add sugar and nuts.  Mix until all ingredients are moistened.  Knead with hands and shape into a roll 1 inch in diameter (do 1/3 at a time).  Wrap in wax paper and store in refrigerator 4 to 5 days.  Slice in rings and serve. 

* To melt chocolate; microwave on high for approximately 2 minutes, stirring occasionally, or melt over a double boiler. 

Sugar Toasted Peanuts

1 cup sugar
1/2 cup water
2 cups raw red skin peanuts

Stir together in a pan.  Let come to boil on low heat.  Stir every 5 minutes. Be sure  no liquid is left in bottom of pan.  Spread on cookie sheet and bake 30 minutes at 300°.

Peanut Crunch Slaw

2 Cups shredded cabbage
1/2 cup finely cut celery
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt
2 Tablespoons chopped green onion
2 Tablespoons chopped green pepper
1/4 cup chopped cucumber
1/4 cup salted Blisters, coarsely chopped

Toss cabbage and celery together.  Chill.  For dressing, mix vegetables, sour cream, mayo, salt.  Chill.  Just before serving, mix dressing with cabbage & celery.  Sprinkle chopped peanuts on top. 

Glazed Nuts

1 lb. raw pecans, cashews, or walnuts
1 egg white
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon each:  cinnamon, nutmeg, cloves

Combine nuts and egg white- mix well.  Add sugar, salt, and spices - mix well.  Spread on greased cookie sheet.  Bake on hour at 250 degrees.  Cool and store in airtight container. 

Raspberry Pecan Waldorf Salad

Approximately 1 cup lettuce, torn in bite sized pieces
2 or 3 TBSP Ken's Steak Hose Fat Free Raspberry Pecan salad dressing*
1 medium apple (with skin), diced
1/3 Cup diced celery
1/2 Cup pecans, coarsely chopped
1/4 Cup Mayonnaise (we use low fat version)

Line salad bowls with torn lettuce pieces.  Combine apple, celery, pecans, and mayonnaise.  Mound apple mixture on lettuce, and drizzle with the raspberry pecan salad dressing. 

Serves 2 to 3

Spiced Nuts

1/3 cup sugar
2 teaspoons  Cinnamon, Ground
1/2 teaspoon  Allspice, Ground
1/2 teaspoon seasoned salt
1 egg white
3 cups almonds/cashews/peanuts/pecans/etc...
 

1.Preheat oven to 250F. Mix sugar, cinnamon, allspice and seasoned salt in a small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.
2.Spread nuts in single layer on lightly greased baking sheet.
3.Bake 1 hour stirring once. Cool slightly and break apart. Cool Completely. Store in airtight container for up to 2 weeks.  

Makes 10-15 servings.

Sweet and Spicy Nuts

1/3 cup sugar
2 teaspoons  Cinnamon, Ground
1/2 teaspoons  Allspice, Ground
1/4 teaspoons  Black Pepper, Ground
1/4 teaspoons  Nutmeg, Ground
1/2 teaspoon seasoned salt
1 egg white
3 cups mixed almonds/cashews/peanuts/pecans

1.Preheat oven to 250F. Mix sugar, cinnamon, allspice and seasoned salt in a small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.
2.Spread nuts in single layer on lightly greased baking sheet.
3.Bake 1 hour stirring once. Cool slightly and break apart. Cool Completely. Store in airtight container for up to 2 weeks.  

Makes 10-15 servings.

Basil Pesto

2 cups Fresh Basil Leaves, Washed and Dried
6-8 garlic cloves, peeled and halved
2/3 cup grated parmesan cheese
2/3 cup olive oil
2 teaspoons salt
1/2 teaspoons ground pepper
2/3 cup pine nuts

Use food processer to blend all ingredients until a thick paste is produced. Makes enough to fill 6 muffin cups, which can be frozen for future use.

* Available at Weis grocery stores.   

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