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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Ginger and Rhubarb Compote
Introduce yourself to the delights of rhubarb! During season, at least once a week...
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1 pound fresh rhubarb, trimmed and cut into 1/2" slices
1 tablespoon finely chopped candied ginger
1/4th to 1/2 cup honey, suit to taste
1/3rd cup apple cider, ginger beer or water
2 strips lemon rind (lemon zest)
whipped cream and mint sprigs for garnish
Combine rhubarb, candied ginger, honey, apple cider and lemon peel in a large, heavy
saucepan.
Cover and cook over medium heat until rhubarb is tender, 6 to 8 minutes. The trick to
cooking rhubarb is to cook it long enough to soften it, but not so long that it falls
apart.
Stir the compote occasionally or it may boil over. Correct the sweetening with sugar,
adding to satisfy your taste.
Cool the compote to room temperature, then refrigerate until ready to serve. Serve as
is or spoon compote into martini glasses and top with dollops of whipped cream and sprigs
of fresh mint.
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 Don't count your nuts before you crack them. |
Apple Strudel
Our
favorite recipes
apple strudel is
a traditional European specialty
1 cups sweet
Monucca raisins
1 tablespoon rum or apple cider
4 medium apples
3 tablespoons lemon juice
2/3 cup sugar
1/2 cup grated
hazelnuts or grated
almonds
6 tbsp sour cream
pastry:
1 pound pkg frozen phyllo
(filo) dough
1/2 cup butter, melted
1/4 cup powdered sugar
Soak raisins in rum or cider 3 hours. peel and finely slice apples.
Sprinkle with lemon juice.
Thaw filo dough. Preheat oven to 400 degress. Grease large baking sheet.
Combine soaked raisins, sugar, nuts, sour cream, and cinnamon. Add to apples, toss
mixture.
Take one sheet filo dough - keeping others sheets covered with damp cloth. Place
filo sheet on damp towel. Brush with melted butter, place another filo sheet on top,
again brush next sheet with butter. Top with third filo sheet.
Beginning one inch from edges, spread 1/3rd of the filling in a strip along one long edge
of the dough. Using towel to to help lift and roll, roll up filo dough and filling
jelly-roll style. Pinch edges to seal.
Place roll seam side down on greased baking sheet. Repeat with rtemaining filo dough
sheets and mixture.
Makes 3 rolls. Brush tops with butter. Bake 40 minutes until golden brown.
Cool on a rack. Serve cold. Dust with powdered sugar, cut into slices.
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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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