The finest nuts
and snack foods from around the world
|
|
| Keyword search
|
|
|
Would you like a free color catalog? Just send us some e-mail with your name and address. |
|
Enter your e-mail address to
receive updates about our site!
|
|
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
|
|
|
|
Hamentashen - three cornered fruit cakes
These are three cornered cakes made of either yeast dough or cookie dough. They are
filled with poppy seed and honey mixture, or a nut-fruit variation
|
Yeast Dough:
1 package yeast
1-1/2 cups lukewarm water or milk
2 eggs
1/3 cup sugar
2 tsp salt
1/2 cup shortening
1 cup water
1 tsp vanilla
water
|
Cookie Dough:
4 cups flour
1 tsp baking soda
1/2 tsp salt
4 eggs
1 cup honey 1/2 cup butter |
|
Hamantashen Yeast Dough
Dissolve 1 package yeast in 1-1/2 cups lukewarm water or milk. Beat 2 eggs, add 1/3rd cup
sugar, and 2 teaspoons salt. Combine 1/2 cup shortening with 1 cup water and 1 teaspoon
vanilla. Make a well in center of sifted flour and stir in dissolved yeast mix, adding egg
mixture. Forms a loose dough. Sift a little flour over top and cover. Chill overnight....Hamentashen
Cookie Dough
Sift 4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt into mixing bowl. Make a
well in the center and add 4 eggs, then 1 cup honey, then 1/c cup butter in that order.
Mix thoroughly during adding. Form a dough thick enough to roll out adding flour if
necessary.
Procedure:
Roll out dough on lightly floured breadboard to 1/4" thickness. Cut into 4"
rounds. Preheat oven to 350 degrees. On each round of dough place a ball of filling
(below) and bring edges together to form a triangle, pinching the seams together from the
top down to the corners. Let rise at room temperature. Brush tops with diluted egg yoke.
Bake 30 to 40 minutes at 350 degrees or till lightly brown. |
Hamentashen Fillings
Fruit Filling
1/2 cup raisins and/or pitted prunes and/or dried apricots
1/2 cup bread crumbs
4 Tbls honey
dash of salt
lemon juice |
Poppyseed & Honey Filling
2 cups poppy seeds
1 cup water or milk
1/2 cup honey
1/4 cup sugar
1/8 tsp salt
2 eggs
1/2 cup finely chopped almonds or
chopped pecans
|
Variaton:1/4 cup chopped nuts and 1/4 cup sweet currants. |
Fruit Filling:
1/2 cup raisins and/or pitted prunes and/or dried apricots. Combine fruit(s) with 1/2 cup
bread crumbs, 4 tablespoons honey, and a dash of salt and heat over boiling water until
honey melts. Stir well. Remove from heat and cool. Thicken with more crumbs, thin with
lemon juice.Poppyseed and Honey Filling
Combine 2 cups poppy seed, 1 cup water or milk, 1/2 cup honey, 1/4 cup sugar, and 1/8
teaspoon salt in a saucepan. Cook over moderate heat until thick, stirring often. Cool.
Add 2 eggs beating in thoroughly. Thicken over heat if necessary. Add 1/2 cup finely
chopped almonds or pecans.
If you have a recipe that you would like to share with us, please drop us a note. Thank you! |
|
|
|
|
| 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.
More recipes
|
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
|
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
|
|
|
|
