The finest nuts
and snack foods from around the world
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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 by The Nut Factory and may
not be used without permission.
Design and scripting by
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Caramel White Chocolate Cheesecake
a variation on a classic favorite
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1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter, margarine melted
2 (6-oz) pkgs white chocolate chunks |
1/2 cup whipping cream
2 (8-oz) pkgs cream cheese softened
4 eggs
1 Tbls vanilla extract
1-1/2 cups prepared caramel dip
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| Preheat oven to 300 degrees. Combine graham cracker crumbs, sugar,
cinnamon and butter and press onto bottom of a 9-inch springform pan.
In a saucepan over low heat, melt 10 oz white chocolate with the whipping cream,
stirring until smooth. Remove from heat and let cool.
In large mixer bowl, beat cheese until fluffy; beat in eggs, one at a time, until
blended. Stir in white chocolate mixture and vanilla. Remove 1 cup batter and mix with 1
cup caramel apple dip. Spoon plain batter and caramel mixture alternately over crust and
swirl with a table knife to marble.
Bake for 55 minutes, or until set (center will be slightly soft). Turn off oven; let
cake stand in oven for 1 hour. Cool completely and chill.
In a small microwave-safe bowl, combine remaining 2 oz white chocolate with remaining
caramel dip. Microwave on high for 40 seconds, stir after 20 seconds to marble. Serve over
cheese cake. Yield: 16 servings.
If you have a recipe that you would like to share with us, please drop us a note. Thank you! |
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| Tip of the
day Pine nuts are expensive because it takes a whole lot of them to make a
pound since they are scarcely larger than an unpopped popcorn kernel. Then
each pine nuts has a nasty, hard shell around it. Because pine nuts are so
soft and fragil, and the shell is so hard and brittle, it is quite difficult to remove the
shell without causing damage to the nut. It takes a lot of effort to produce a pound
of pine nuts! |
Our favorite recipes
Double Chocolate Walnuts
a french nibble that was sold at an outdoor food market in Paris
40 walnut large chunks
4 ounces semisweet chocolate
1 tbsp vegetable shortening
1/4 tbsp cocoa powder
40 toothpicks
Place nuts on baking sheet or low sided baking pan. Toast walnuts at 350 degrees
until lightly browned, 8 to 10 minutes.
Remove from oven and cool enough to handle. Put toothpick in each walnut for dipping
handle.
Melt chocolate and shortening in double boiler. Stir carefully until melted.
Remove from heat but keep mixture warm by leaving on top of double boiler.
Line another sheet with waxed paper. Dip walnuts in chocolate. Tap off excess
chocolate into pan. Place coated nuts on waxed paper baking sheet pan. When
all walnuts are dipped, place the pan in a refridgerator for 30 minutes.
Dip walnuts in coca powder to give a lightly dusted coating. Place nuts on serving
tray. Remove toothpick by twisting.
More recipes
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Little known facts
Caramel and Butterscotch are made in
similar ways to toffee, as is fudge. The difference is in the degree of boiling
temperature and the ways in which they are cooled. This whole process uses high-heat to
convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply
variations of this process.
more
about candy
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Half a century of fun
The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane,
Washington. Over the years The Nut Factory has grown into a large snack food manufacturer.
We ship over 400 product every day to businesses everywhere throughout the United States.
Our history
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