Almond Meringue Cake

I used almonds but you could change those to walnuts, pecans or cashews depending on what is in your pantry  This is light and flavourful and is best made the night before and chilling.  Based on a recipe from Food and Drink Magazine Holiday 2015.

ROASTED ALMOND MERINGUE
3 tbsp plus 3/4 cup granulated sugar, divided
1 cup icing sugar
1 cup roasted, unsalted almonds - I roast my own 300 F for 15 to 20 minutes
3/4 cup egg whites (about 6)

MOCHA CREAM
1 3/4 cups whipping cream
1 tsp instant espresso powder (or cappuccino)
2 tbsp roasted unsalted almonds chopped

• Centre the rack in the oven and preheat to 300F.  Lightly grease the sides of three 8 inch cake pans.  Line the bottom and sides with parchment paper.  
• Place the 3 tbsp of granulated sugar, the icing sugar and almonds in a food processor.  Pulse 8 to 10 times or just until the nuts are coarsely chopped.
• Place the egg whites in a clean, dry bowl of an electric mixer.  Using the whisk attachment, beat on high speed until frothy.  Add the remaining 3/4 cup granulated sugar in a slow steady stream and continue beating until the whites are stiff and glossy and the sugar has dissolved.  Test with your finger tips, you shouldn’t feel any sugar granules.  Continue beating, if necessary, in order to fully dissolve the sugar.
• Remove the bowl from the mixer and add about half the nut mixture.  Fold in with a rubber spatula just until incorporated.  Repeat with remaining nut mixture.
• Divide the meringue evenly among the pans and smooth the tops.  Bake for 1 hour, turn the oven off and leave the meringues in the oven for 1 more hour.  Transfer to wire racks and cool completely.  The meringues can be made 2 days ahead and stored in an air tight container, at room temperature.
• For the mocha cream, place the cream in the bowl of an electric mixer and place the bowl in the freezer for 10 minutes.  Remove from freezer and add the instant espresso powder and the icing sugar.  Using the whisk attachment, beat the cream to stiff peaks.
• Place 1 meringue layer on a cake plate and top with about 3/4 cup of the whipped mocha cream, spreading it evenly right to the edges.  Repeat with the second meringue layer, move cream and the third meringue layer.
• Mound cream over top. Sprinkle with shaved chocolate and refrigerate for 6 to 8 hours before serving.

Serves 10 to 12

Tossed Salad with Harvest Nuts and Cranberries

This is a great festive salad that works well with any holiday dinner.  The cranberries add tart flavour that complements the sweetness of the chopped nuts.  From Food and Drink Holiday 2016

NUTS AND FRUIT
1/2 cup each of pine nuts, coarsely chopped hazelnuts, sliced or slivered almonds, pumpkin seeds and sunflower seeds
2 tbsp olive oil
3 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp salt
3/4 tsp hot smoked or regular paprika
1/2 to 3/4 cup dried cranberries or cherries

SALAD
12 to 16 cups mixed salad greens
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tsp maple syrup
1/4 tsp salt
Several grindings of black pepper

• Preheat oven to 350 F.
• Combine pine nuts, hazelnuts, almonds, pumpkin seeds and sunflower seeds in a large bowl.  Mix olive oil with maple syrup, brown sugar, salt and paprika in a small saucepan; place over medium heat for 3 to 5 minutes until hot but not boiling.
• Pour hot mixture over nuts and seeds; toss until coated.  Turn out onto parchment-paper-lined, rimmed baking sheet; spread out in a thin layer.  Bake 10 minutes, then stir and spread out again. Bake another 10 to 12 minutes or until lightly browned.  Remove from oven and sprinkle with cranberries; cool.
• Break up fruit and nut mixture into small clusters; store sealed in canning jars.  Mixture keeps well for a month if stored airtight.
• When ready to serve, place greens in a large salad bowl.  Whisk oil with vinegar, maple syrup, salt and pepper.  Drizzle vinaigrette over salad to taste; toss.  Sprinkle with some nut mixture; serve right away.  Any remaining vinaigrette can be stored in the refrigerator.

Serves 8 to 10

Mini Maple Cheesecakes with Maple Glazed Hazelnuts

These are simply delicious and I like that they are in small portions.  The cheesecake came out nice and moist.

Base:
1/3 cup gingersnap cookie crumbs
1 tbsp butter, melted

Filling:
1 pkg (250g) brick cream cheese, softened
2 tbsp granulated sugar
2 tbsp Maple Syrup
2 tbsp greek yogurt
1/2 tsp male extract
1 egg

Maple Glazed Hazelnuts
1/2 cup chopped hazelnuts
2 tbsp Maple Syrup

Base:  Place paper liners in 8 muffin cups.  In small bowl, combine crumbs and butter.  Divide and press into paper liners.

Filling:  In medium bowl and using electric mixer, beat together cream cheese, sugar, maple syrup, yogurt and maple extract until smooth.  Add egg; beat on low speed until combined.  Divide among muffin cups.  Bake in 350F oven for 15 to 18 minutes or until filling is set and slightly puffed.  Let cool on wire rack in pan.  When cool, refrigerate covered for at least 2 hours.

Maple Glazed Hazelnuts:  In small skillet over medium heat, stir chopped Hazelnuts until toasted and fragrant, 2 to 3 minutes.  Stir in maple syrup; increase heat to high and cook, stirring constantly until nuts are glazed and most of the syrup is absorbed, about 1 minute.  Transfer to parchment paper-lined plate; let cool completely.  Break any hazelnuts apart that stick together.  Break apart and use to garnish cheesecake.

Spiced Nuts

This recipe can be made several months ahead and stored in the freezer and will keep well for a week in an air tight container in the refrigerator.  The recipe is not too spicy…you could always add a little hot sauce if you felt the need to add some heat.  From Food and Drink Holiday 2000.

2 tbsp unsalted butter, melted
2 tbsp Worcestershire sauce
2 tbsp granulated sugar
2 tsp chili powder
1 tsp salt
1/2 tsp dried leaf oregano
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 cup each pecan halves, macadamia nuts, blanched almonds and cashews about 500 g (mix in whatever your favourites are)

1. Preheat oven to 350F.  In a large bowl, stir butter with Worchestershire, sugar and spices until mixed.  Add nuts and mix well until evenly coated with spice mixture.
2. Turn onto a baking sheet, spread to form a single layer.  Bake in oven 8 to 10 minutes stirring 3 to 4 times during baking.  Turn into a bowl, taste and adjust seasoning.  

Baked Nutty Berry French Toast

This is one of the best French Toasts I have eaten.  I will say that my kids were too picky to eat it…but that just left more for my husband and me.  I added some hazelnuts to the pecans as I didn't have quite enough and I thought it was a good mix.  Walnuts would work well also.  I used fresh berries instead of frozen, I think they are worth the extra cost.  Make sure you use a good bread, either home baked or a bakery one.  I used a ceramic dish and had to add about 10 minutes cooking time.  From the Milk Calendar 2014.

6 thick slices bread (about 3/4 inch) preferably whole wheat
4 eggs
3/4 cup packed brown sugar, divided
1/4 tsp each ground nutmeg and cinnamon
2 cups milk
1 tsp vanilla extract
1 cup chopped pecans
1/4 cup butter, melted
4 cups mixed berries (thawed and drained if frozen)

1. Butter a 13 x 9 inch glass backing dish.  Arrange bread in single layer in dish.
2. In a large bowl, whisk together eggs, 1/2 cup of the sugar, nutmeg and cinnamon until blended; whisk in milk and vanilla.  Pour evenly over bread.  Cover and refrigerate for at least 6 hours or overnight.  
3. Preheat oven to 400F.
4. In a small bowl, combine remaining 1/4 cup sugar, pecans and melted butter.  Spread berries evenly over bread mixture; sprinkle with pecan mixture. 
5. Bake for 35 to 40 min or until bread is puffed in the centre and fruit is bubbling.

Tart Lemon Squares with Walnut Crust

Love the walnut crust here, you could switch it up with toasted almonds or hazelnuts too.

1 cup all purpose flour
1/4 cup icing sugar
pinch salt
1/2 cup unsalted butter
1/3 cup finely chopped walnuts

Topping:
2 eggs
3/4 cup granulated sugar
1 tbsp finely grated lemon rind
1/4 cup lemon juice
1/4 cup lemon juice
2 tbsp all purpose flour
1/2 tsp baking powder
1 tsp icing sugar

1. In food processor or bowl, blend together flour, icing sugar and salt.  Add butter; pulse or cut in with pastry blender or 2 knives until in fine crumbs.  Stir in walnuts.  Gently press handfuls of dough together; pat into lightly greased 8 inch square cake pan.  Bake in 350 F oven for 20 to 25 minutes or until golden.  Let cool slightly on rack.
2. Topping:  meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in lemon rind and juice, flour and baking powder.  Pour over base; bake for 25 to 30 minutes longer or until set in centre and golden brown.  Let cool completely on rack.  Dust with icing sugar.  Cut into squares.  

Squares can be covered and refrigerated for up to 4 days.  Makes 20 squares.  About 125 calories per square, 2 g protein, 7 g fat, 15 g carbohydrate.

Applesauce Spice Muffins

I love the smell of these as they bake.

Batter:
1/2 cup butter
1 cup firmly packed brown sugar
1 egg
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup milk chocolate chips
1/2 cup chopped almonds, pecans or walnuts
1 cup unsweetened applesauce

Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg

Grease or line 12 large muffin cups and set aside.

In a large bowl cream together butter and brown sugar.  Beat in egg.

Sift together flour, baking powder, soda, salt, cinnamon and nutmeg.  Combine with chocolate chips and nuts.  Stir these dry ingredients in three parts alternately with the applesauce in two parts into the batter.  Mix only until blended.

Transfer to muffin cups, filling them almost full.  Combine topping ingredients and spoon equally over muffins.  Bake at 375 Degrees for 20 minutes or until well risen and firm to the touch.  Cool on a rack and serve for breakfast or snacks.

Braided Sweet Loaf

Well, I am trying to stay away from breads...but I haven't eliminated them completely.  For a treat - and to share with others here is a fantastic loaf.  It originally called for raisins...I prefer nuts, but you could use chocolate chips, dried fruit, or whatever you prefer.

4 cups unbleached bread flour
1/2 cup sugar
2 pkgs quick rise yeast
1/2 tsp salt
1 cup warm milk
1/4 cup butter, softened
3 eggs, beaten
1 cup toasted almonds

Glaze:
2 tbsp corn syrup
2 tsp butter

1. Combine flour, sugar, yeast and salt in a mixer fitted with a dough hook. (I don't own one of these so I just mix by hand). Add milk, butter and eggs; beat well for 2 minutes.  Knead in almonds with your hands for about 5 minutes or until dough is smooth and elastic.
2. Cut dough into three equal pieces.  Roll each piece into a 14 inch long cylinder.  Squeeze ends of cylinders together and braid tightly.  Squeeze loose ends together and tuck under loaf.  Transfer to a baking sheet lined with parchment paper.  Cover loaf loosely and let rise for 45 minutes or until double in bulk.  Preheat the oven to 375F.
3. Bake for about 25 minutes in centre of preheated oven or until hollow sounding when tapped.  Let cool for 10 minutes.  Stir butter with corn syrup and brush evenly over warm loaf.  Cool completely on a rack before slicing.

Banana Bread

A wonderful loaf with chocolate chunks!

2 eggs, lightly beaten
1 cup mashed ripe bananas
1/3 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
8 squares semi-sweet chocolate, coarsely chopped
1/2 cup chopped nuts
1/4 cup brown sugar
1/2 tsp cinnamon

Heat oven to 350F.  Stir eggs, banana, oil and milk until well blended.  Add flour, sugar, baking powder and salt; stir just until moistened.  Stir in chocolate and nuts.  Pour into greased 9 x 5 inch loaf pan.  Combine brown sugar and cinnamon.  Sprinkle on top of batter.  Bake for 60 minutes or until wooden pick inserted in centre comes out clean.  Cool 10 minutes.  Remove from pan; finish cooling on rack.