STORING SHELLED WALNUTS RECIPES

Name: Good Fruitcake
Total time: 2 h
Yield: 2 fruitcakes
Ingredients: Butter for pans; 1 pound pitted Medjool dates; 1/2 pound prunes from Agen or use more dates; 1 pound candied pineapple; 1 pound candied cherries; 1 cup chopped candied orange peel, or 1/4 cup freshly grated orange zest; 2 cups sifted all-purpose flour; 2 teaspoons double acting baking powder; 1/2 teaspoon kosher salt; 4 eggs; 1 cup granulated sugar; 2 teaspoons almond extract; 2 cups shelled salted pistachios; 1 cup shelled almonds; 2 1/2 cups shelled pecans; 2 cups shelled walnuts; White corn syrup; 1/3 cup Armagnac, bourbon or whiskey

GOOD FRUITCAKE RECIPE - NYT COOKING

Good Fruitcake Recipe - NYT Cooking image

The ridicule that most fruitcakes face has everything to do with bad recipes, which skimp on fruit and load on the batter. In a good fruitcake the batter should barely be perceptible, acting merely as adhesive to bind the fruit and nuts. Broken down into its parts, a good fruitcake contains ingredients that most people love: plump dates, candied cherries, almond extract, pecans, walnuts and sugar. And when it comes out of the oven, it is showered in whiskey. This is by no means an inexpensive cake to make, and that is largely why it became a traditional gift. It is a cake that you wouldn't make for yourself. It is a treat.

Provided by Amanda Hesser

Total Time 2 hours

Yield 2 fruitcakes

Number Of Ingredients 18

Ingredients

Butter for pans
1 pound pitted Medjool dates
1/2 pound prunes from Agen or use more dates
1 pound candied pineapple
1 pound candied cherries
1 cup chopped candied orange peel, or 1/4 cup freshly grated orange zest
2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon kosher salt
4 eggs
1 cup granulated sugar
2 teaspoons almond extract
2 cups shelled salted pistachios
1 cup shelled almonds
2 1/2 cups shelled pecans
2 cups shelled walnuts
White corn syrup
1/3 cup Armagnac, bourbon or whiskey

Steps:

Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

GOOD FRUITCAKE RECIPE - NYT COOKING

Good Fruitcake Recipe - NYT Cooking image

The ridicule that most fruitcakes face has everything to do with bad recipes, which skimp on fruit and load on the batter. In a good fruitcake the batter should barely be perceptible, acting merely as adhesive to bind the fruit and nuts. Broken down into its parts, a good fruitcake contains ingredients that most people love: plump dates, candied cherries, almond extract, pecans, walnuts and sugar. And when it comes out of the oven, it is showered in whiskey. This is by no means an inexpensive cake to make, and that is largely why it became a traditional gift. It is a cake that you wouldn't make for yourself. It is a treat.

Provided by Amanda Hesser

Total Time 2 hours

Yield 2 fruitcakes

Number Of Ingredients 18

Ingredients

Butter for pans
1 pound pitted Medjool dates
1/2 pound prunes from Agen or use more dates
1 pound candied pineapple
1 pound candied cherries
1 cup chopped candied orange peel, or 1/4 cup freshly grated orange zest
2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon kosher salt
4 eggs
1 cup granulated sugar
2 teaspoons almond extract
2 cups shelled salted pistachios
1 cup shelled almonds
2 1/2 cups shelled pecans
2 cups shelled walnuts
White corn syrup
1/3 cup Armagnac, bourbon or whiskey

Steps:

Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

More about "storing shelled walnuts recipes"

POTICA (SLOVENIAN NUT ROLL) | JERNEJ KITCHEN

Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Brioche dough filled with rich walnut filling. Easy recipe for a tasty cake.
From jernejkitchen.com
Reviews 4
Total Time 190 minutes
Cuisine Slovenian
Calories 340 per serving

Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Transfer the potica to the preheated oven. Bake for 45 minutes at 180 °C / 355 °F. Then lower the heat to 160 °C / 320 °F and continue to bake for 20 - 25 minutes or until the nut roll is puffed and golden brown. Let cool slightly, for about 5 minutes, then invert onto a wire rack and remove the pan. Leave the potica to cool, then sprinkle with icing sugar and serve. Enjoy.

See details

HARVESTING WALNUTS - COLLECTING, DRYING AND STORING

05.10.2019 · Storing unshelled walnuts. Walnuts cracked too soon, will become rancid much faster than their shelled counterparts. Generally it is wise to wait with cracking them until you are ready to use them, though sometimes you will want a snack that is ready to eat right now. Moisture in the air, light and high temperatures will all reduce the shelf life of shelled walnuts…
From ruralsprout.com

See details

HOW TO MAKE CANDIED WALNUTS IN 5 MINUTES - SIZZLING EATS

21.03.2016 · Making Candied Walnuts on the stovetop . The key to making candy coated walnuts on the stovetop is to be prepared. You must plan out this recipe despite it only taking 5 minutes since they can go from carmelized to burnt really quickly. With the right planning your walnuts will taste delicious! Ingredients . 1 cup of halved, shelled walnuts …
From sizzlingeats.com

See details

THE SECRET TO CRACKING BLACK WALNUTS - OFF THE GRID NEWS

Storing Black Walnuts. If the walnuts have been shelled, the nut-meat is best stored in a container with a tight-fitting lid or a canning jar in the fridge. They should be good for up to a month. If the black walnuts …
From offthegridnews.com

See details

EASY CINNAMON PECANS RECIPE - ADD A PINCH

Allow your cinnamon pecans to cool completely, about ten to 15 minutes, before serving or storing in an airtight container. Make Ahead Cinnamon Pecans . This delicious treat is so simple to make ahead for eating …
From addapinch.com

See details

HOW TO CORRECTLY STORE NUTS - TROPICAL FOODS

26.05.2020 · Bonus Tips for Storing Nuts. Whole, raw nuts and seeds with stay fresh the longest. That’s because when chopped, roasted, or ground, nuts release their oils. These oils are then exposed to more oxygen, which makes nuts go rancid more quickly. Nuts in shells keep longer than those that have already been shelled…
From tropicalfoods.com

See details

HOW TO TOAST PISTACHIOS - CRAVINGS OF A LUNATIC

03.08.2014 · We all came up with some nut packed recipes for you to celebrate this hilariously weird food holiday. I love that I have friends who appreciate a good laugh, and the opportunity for nutty puns. These …
From cravingsofalunatic.com

See details

SOAKING NUTS & SEEDS (+HOW TO DEHYDRATE THEM, TOO!)

Mom (Martha) – In Nourishing Traditions, these are the nuts/seeds that have “recipes” for making them crispy (soaking/dehydrating): pumpkin seeds, pecans, peanuts, almonds, macadamia nuts, filberts (hazelnuts) and walnuts…
From traditionalcookingschool.com

See details

MEDIUM PECAN PIECES - 5 LB BOX | PRIESTER'S PECANS

16.12.2021 · Priester's pound of Medium pecan pieces are just right for baking. Make sure to fill your holiday recipes with cups and cups of Priester's fresh pecan pieces. Packaged in our Bulk 5 Pound Case perfect for storing …
From priesters.com

See details

THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENUS ...

The following recipes were included in Aunt Sammy's Radio Recipes Revised, Bureau of Home Economics, U.S. Department of Agriculture [1931]: baked bean sandwiches (mashed to a paste and served on brown …
From foodtimeline.org

See details

THE SECRET TO CRACKING BLACK WALNUTS - OFF THE GRID NEWS

See details

WALNUTS, SOAKING AND DRYING | NOUVEAU RAW

22.05.2015 · 4 cups raw walnuts, shelled; 1 Tbsp Himalayan pink salt; 8 cups water; Preparation: Soaking: Place the walnuts and salt in a large glass or …
From nouveauraw.com

See details

HOW TO ROAST SUNFLOWER SEEDS - CULINARY HILL

09.04.2020 · An easy recipe for how to roast sunflower seeds in the oven or on the stove. Add to salads, snack mixes, and baked goods or blend into allergen …
From culinaryhill.com

See details

EASY CINNAMON PECANS RECIPE - ADD A PINCH

Allow your cinnamon pecans to cool completely, about ten to 15 minutes, before serving or storing in an airtight container. Make Ahead Cinnamon …
From addapinch.com

See details

HOW TO CORRECTLY STORE NUTS - TROPICAL FOODS

See details

FREEZING NUTS AND SEEDS: HOW TO STORE THEM LONGER AND KEE…

Buy them on sale or in bulk or both and increase their shelf life by storing your nuts in the freezer. Save even more by stocking up when nuts are on sale during the winter holiday baking season around November. I try to buy all the nuts I'll use for a year around this time. If we don't bake much they'll easily last two years in the freezer. Walnuts…
From favoritefreezerfoods.com

See details

HOW TO TOAST PISTACHIOS - CRAVINGS OF A LUNATIC

03.08.2014 · We all came up with some nut packed recipes for you to celebrate this hilariously weird food holiday. I love that I have friends who appreciate a …
From cravingsofalunatic.com

See details

HOW TO STORE CHESTNUTS: 8 WAYS TO ... - FINE DINING LOVERS

22.10.2018 · 6. How to store dehydrated chestnuts. Set a dehydrator to 100 degrees Fahrenheit and dry shelled chestnuts for a couple of days or unshelled chestnuts for three days. The dried chestnuts can be stored for up to two months and simply soaked in water overnight before using them in your favourite recipes.
From finedininglovers.com

See details

THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENUS ...

The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food …
From foodtimeline.org

See details

10 MOST COMMON FOOD ALLERGENS IN AUSTRALIA

03.11.2019 · Shellfish refers to aquatic shelled animals — especially those that are edible — like molluscs (e.g. oysters, abalone, cockles, octopus, squid) and crustaceans (e.g. lobster, crab, crayfish, prawns, …
From foodsafety.com.au

See details

SKIN DISEASES IN SQUIRRELS - SQUIRRELNUTRITION.COM

His diet is buckeyes, black walnuts, soybeans, frozen mulberries from my trees, avocado, coconut, hickory nuts, almonds,peanut butter laced with brewers yeast. He didn't bite, just started chattering and got REAL …
From squirrelnutrition.com

See details