Nutty Star Sandwiches Recipes

STAR SPANGLED SPIRIT

Steps:

• In a measuring cup or cocktail shaker, combine the strawberry daiquiri mix and lime juice. Stir and set aside.
• In a measuring cup or cocktail shaker, combine the coconut milk and coconut rum. Stir and set aside.
• Pour 1 ounce of the blue curaçao on a small plate. Pour the sanding sugar on a second plate. Dip the rim of a highball glass into the blue curaçao and then into the sanding sugar to rim the glass.
• Pour the strawberry mixture into the glass and fill the glass with crushed ice, being careful not to mess up the sugared rim. Pour the coconut milk mixture into the glass on top of the strawberry mixture. Top with the remaining ounce blue curaçao. Add a straw and serve.

POUND CAKE FINGER SANDWICHES

Steps:

• Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves. Blend until combined. Taste for flavor adding more preserves if necessary. The cream cheese should be pink. Set aside and bring to room temperature for easy spreading.
• Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries. Add sugar to taste.
• Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar.
• Preheat oven to 350 degrees F.
• Slice the pound cakes into 3/4-inch thick slices. Spread on a baking sheet and toast until just golden. Remove from oven and set aside to cool slightly.
• Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich. Cut the pound cake slices in half on the diagonal. Slice the strawberries. Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries. Cover with a second piece of pound cake. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake. Repeat with cinnamon and sugar spread and chocolate hazelnut spread.

NUTTY SANDWICH COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
• Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
• Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.

NUT BREAD TEA SANDWICHES

Steps:

• Blend the cream cheese with an electric mixer on slow speed for about 1 minute to soften it up.
• Add the orange juice and raisins to the cream cheese and stir with a spoon to mix.
• Spread the cream cheese spread on 24 thin nutbread slices to make 12 sandwiches.
• Make two diagonal slices across each sandwich to make 4 triangular sandwiches.
• You can trim the breadcrusts off the sandwiches if you like.

NUTTY CARROT SANDWICH

Steps:

• In a medium bowl combine carrots, pecans, garlic and green olives with enough mayo to moisten and hold mixture together.
• Spread four slices of bread with a light coating of mayo, and spoon carrot mixture on bread and top with another slice of bread. Cut sandwiches in half and serve.

THE NUTTY BIRD

Steps:

• Spread cream cheese on both slices of bread. Use more, if needed.
• Sprinkle sunflower seeds on top of cream cheese on one slice of bread. Layer turkey breast and sprouts on top of sunflower seeds.
• Top with other slice of bread.

NUTTY WAFFLE SANDWICHES

Steps:

• Toast waffles according to package directions. Spread four waffles with Nutella. Layer with bananas and strawberries. Spread remaining waffles with peanut butter; place over top.

NUTTY CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.

NUT AND CARROT SANDWICH

Steps:

• Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
• Add enough mayonnaise to moisten them well and hold the ingredients together.
• Fold in basil.
• Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
• Top with remaining bread.
• Cut in half and enjoy!

ZUCCHINI-NUT-BREAD COOKIE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
• Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
• Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
• Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat withremaining filling and cookies.

NUTTY STAR SANDWICHES

Steps:

• Spread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish.