Brazil Nut Crescents Recipes

BRAZIL NUT CRESCENTS

Steps:

• In medium bowl, dissolve gelatin in boiling water. Add juice from pineapple and stir. Chill until slightly thickened, about 45 minutes. Remove from refrigerator and beat until frothy. Fold in remaining ingredients and pour into a 9-by-5-in Into bowl, sift together the flour and powdered sugar. Add nuts. In another, large bowl, cream the butter. Add dry ingredients and knead dough on a lightly floured board until well blended. Chill dough at least 4 hours. Preheat oven to 325 degrees. Form dough into a roll two inches thick and cut it crosswise into ½-inch slices. Shape slices into crescents, and place them on a buttered baking sheet. Bake in preheated oven 10 minutes, or until done. Crescents should not brown. Dust cooled crescents with powdered sugar. Notes: The butter should be softened before creaming. Unlike most other cookie recipes, this one needs salted butter in order to bring out the flavor of the nuts. ch mold. Chill until set, about 3 hours. To serve: Run a knife around the edge of the mold, then invert on a serving platter.

BETTY'S BRAZIL NUT FRUITCAKE

Steps:

• Sift the dry ingredients together.
• In large bowl, place chopped fruits and nuts.
• Add the sifted flour and mix to coat well.
• Beat the eggs and add the vanilla.
• Mix with the dry ingredients and fruit and nuts until well coated.
• Grease a 9x5x3 loaf pan and line with wax paper.
• Add mixture to prepared pan.
• Bake at 300 degrees for 1 hour and 45 minutes.
• Remove from pan and immediately remove wax paper and cool before slicing.

CRESCENTS

Steps:

• Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.

BRAZIL NUT CAKE

Steps:

• Combine firs 4 ingredients,stir well.
• Combine dry ingredients,stir into fruit mixture.
• Add eggs and vanilla,mix well.
• Spoon batter into a greased and wax paper lined 8 1/2x4 1/2x3 inc loafpan.
• Bake at 300 for 1 hour and 45 minutes.
• Cool in pan 10 minutes.

BRAZIL NUT BARS

Steps:

• Lightly coat 9" x 13" baking dish with grapeseed oil. Set aside.
• In the bowl of a food processor, add Brazil nuts and pulse until nuts are ground into a fine powder. Place in a large mixing bowl.
• Add the pumpkin seeds, almonds, sunflower seeds, flaxseeds, cranberries, cinnamon, and cereal to the bowl.
• In a large saucepan on the stove, add the cashew butter and honey and heat until very hot and bubbling.
• Transfer this mixture to the mixing bowl and mix together using a wooden spoon.
• Immediately press mixture firmly into the baking dish (wear rubber gloves if needed).
• Let cool in refridgerator.
• Cut into 16 pieces and serve.
• Wrap each bar individually with wax paper and store in the freezer.