BAKING WITH CASHEWS RECIPES

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CASHEW COOKIES RECIPE | ALLRECIPES



Cashew Cookies Recipe | Allrecipes image

Soft sour cream cookies with cashews and burned butter frosting. This is the world's best cookie! They immediately disappear after making. Try them, you'll fall in love!

Provided by Amy Gjerdingen

Categories     Desserts    Cookies    Drop Cookie Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 dozen

Number Of Ingredients 14

½ cup butter, softened
1 cup brown sugar
1 egg
? cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1?¾ cups chopped cashews
½ cup butter
3 tablespoons heavy whipping cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the 1/2 cup butter and sugar until light and fluffy. Add the egg, beating well, then stir in the sour cream and 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Fold in cashew pieces. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the frosting, melt 1/2 cup butter in a saucepan over medium heat. Cook until butter turns a light brown color, be careful not to burn it. Remove from heat and stir in the cream. Gradually beat in the confectioners' sugar and 1 teaspoon vanilla until smooth. Spread onto cooled cookies.

Nutrition Facts : Calories 161.5 calories, CarbohydrateContent 18.3 g, CholesterolContent 21.4 mg, FatContent 9.3 g, FiberContent 0.4 g, ProteinContent 2.1 g, SaturatedFatContent 4.5 g, SodiumContent 136.4 mg, SugarContent 10.8 g

BAKED EGGPLANT WITH CASHEWS RECIPE | ALLRECIPES



Baked Eggplant with Cashews Recipe | Allrecipes image

A tasty and easy dish that's just about a meal all by itself. An equal amount of paprika may be substituted for the saffron.

Provided by REDPOT

Categories     Side Dish    Casseroles

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

2 large eggplants, sliced
salt to taste
1 cup dry whole wheat bread crumbs
½ teaspoon brown sugar
1 onion, finely chopped
1 celery stalk, diced
1 roma (plum) tomato, seeded and chopped
½ cup red bell pepper, finely chopped
5 pimento-stuffed green olives, sliced
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon powdered saffron
½ cup soy milk
½ cup heavy cream
½ cup cashews

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
  • In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
  • In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
  • Bake 30 minutes in the preheated oven, until crisp and golden brown.

Nutrition Facts : Calories 450 calories, CarbohydrateContent 43.7 g, CholesterolContent 40.8 mg, FatContent 28.8 g, FiberContent 13.4 g, ProteinContent 10.8 g, SaturatedFatContent 9.9 g, SodiumContent 424.8 mg, SugarContent 11.8 g

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