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- The Nut Factory
PO Box 815
Greenacres, WA 99016
Toll free: (888) 239-5288
Phone: (509) 926-6666
Fax: (509) 926-3300
E-Mail Address: nuts@TheNutFactory.com
All original graphics and text are copyrighted © 1997, 1998, 1999, 2000, 2001, 2002, 2003, and 2004 by The Nut Factory and may not be used without permission. Design and scripting by
The NutFactory
Nuts & Seeds | Mixtures | Chocolates | Snacks | Candy | Fruit | Gifts | Tins
|
| The
people who love to have a snack of natural fruit prefer this medley
of dried fruits.
When you bake a fruitcake or holiday treat it is common to use a candied product. We carry a fresh and complete line of these items. |
|
Everything is upside down.... Ginger is harvested in three different cuttings. Ginger is a root that keeps growing. The root is cut for harvest. The most tender cutting is the early May harvest, the next best in quality is the July harvest, and the least important and most woody is the late August-September harvest. We import our ginger from Australia - so the whole pattern is reversed with the best being November and the third cutting being in February! follow
this???? |
GINGER
A fabulous tale from
Australia!
BOB BILLINGTON’S FRUIT
CAKES
(Tennessee State Fair winner in 1973)
Each batch makes 6 lbs of cake: Mix together in a large bowl:
8 oz. Each: red cherry halves, green cherry halves, pineapple chunks,
red pineapple chunks, green pineapple chunks, diced citron and white raisins.
2 c. pecan halves/pieces Coat fruit with ¼ c. of flour In mixer: ¼ c.
of molasses, mixed with 1 tsp. baking soda. Let stand 5 minutes ADD: 1
stick of margarine ½ c. sugar 1 tsp salt ½ tsp of allspice, ground ½ tsp.
of fresh grated nutmeg Blend together, then add: 2 eggs and beat well.
½ c. Muscatel wine 2 ½ c. of flour Blend all till smooth, batter should
not be too stiff, may add a little more wine if needed. Mix batter into
fruit mixture. Gently pack into foil cake pans, 1 lb. Size or regular
loaf pan for 2 lb size. Place 2 or 3 (if small) pans into a steamer. Cover
the top with a cloth and a lid. Steam small cakes, 1 lb, for 20 minutes.
Steam 2 lb cakes for 30 minutes. Bake in oven at 300, for 20 minutes if
1 lb cakes, or 30 minutes if 2 lb cakes. Remove cakes to cooling rack.
Pour Muscatel wine over cakes, about 1/3 c. per large cake, ¼ c. for small
cakes. (Cover hot cakes with wax paper and then a cloth till completely
cool) Wrap each cake in double layer of wax paper, then in layer of foil.
Cakes may be kept indefinitely in refrigerator when well wrapped, or frozen
to eat later. Wrap in holiday wrap if gifts. Serve with Hard Sauce! 5
TBsp. butter 1 Cup confectioners' sugar 1 tsp vanilla (or an equal amount
of Brandy, Orange or Rum flavorings, or use brandy or sherry or wine instead
of the vanilla) Cream the butter, then slowly add the sugar, beating well
with an electric beater until creamy and fairly stiff. Add the flavoring
and blend thoroughly. Cover and refrigerate until needed.
If you are looking for
a fun web site
go to
shockwave.com
Little known facts The highly unusual cashew fruit consists of both a crab apple (called the cashew apple), and a kidney bean shaped appendage on the end of the fruit called the cashew nut. The apple is shaped like and is the same size as a pear; when ripe, it is a brilliant yellow, red or scarlet color. Like all fruit trees, a flower emerges and the nut grows from the center of the flower. |
Our favorite recipes Dried Pineapple 1 1/2 cups fruity Chenin Blanc In an attractive bottle or jar about 1-quart size, combine wine, brandy,
and sugar, stirring well. Add pineapple. Cover airtight and let stand at room temperature
at least 2 days for flavors to blend, or until fruit begins to fall apart, about 3 months.
Stir occasionally until sugar dissolves. Serve soaked fruit as dessert topping; sip
cordial from small glasses, either at room temperature or over ice. |
Half a century of fun At The Nut Factory, we are also a converter and food processing plant. We purchase almonds from several of the 10,000 orchards found in California. |
Other interesting web sites The
Southern Food Library |