Best Hickory Nut Creams Recipes
HICKORY NUT PIE
My father use to make this pie when I was younger. I would go out in the woods looking for hickory nuts and remember having to shell them with a hair pin! It seemed like forever but the pie was worth it!-Carolyn Hayes, Marion, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs just until blended but not frothy. Beat in the corn syrup, sugar, butter, vanilla and salt until blended. Stir in nuts. Pour into pastry shell. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Garnish with additional nuts if desired.
Nutrition Facts : Calories 457 calories, Fat 21g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
CLASSIC HICKORY NUT CAKE
As a girl, I'd help my dad and grandpa gather hickory nuts for Grandma's classic cake. We could hardly wait for dinner to be over so we could indulge in a generous slice.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 470 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 309mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
HICKORY NUT CREAMS
A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated.
Provided by Molly53
Categories Candy
Time 30m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Stir sugar and cream together in a large saucepan until sugar dissolves.
- Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
- Cool to lukewarm.
- Add vanilla extract, butter and nuts; beat until creamy.
- Drop from spoon onto waxed paper.
Nutrition Facts : Calories 152.4, Fat 8.6, SaturatedFat 3.2, Cholesterol 13.3, Sodium 25.5, Carbohydrate 19.3, Fiber 0.4, Sugar 17.6, Protein 1
HICKORY NUT PIE
Hickory nuts are only available in a few areas of the country, and the South is one of them. They're usually sold in their shells, which are extremely thick and hard. But if you're a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can't find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor-and makes it even more Southern. For a crisp bottom crust, parbake the shell before filling it. For a crunchy pie, go with the larger amount of nuts.
Yield makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust and pour the nuts into the crust.
- Combine the corn syrup, butter, and sugar in a saucepan over low heat and cook, stirring constantly, until sugar is entirely dissolved, about 15 to 20 minutes. Cool for about 10 minutes.
- Beat the eggs, vanilla, and salt in a small bowl, then add to the sugar mixture and beat well. Spread the filling evenly in the crust.
- Bake for 50 to 55 minutes, until the center is set and doesn't jiggle when the pan is tapped. Cool on wire rack for at least 30 minutes before slicing. This pie can be served warm or cold.
HICKORY NUT CAKE
Grandma made this cake often when I was a little girl, using nuts I collected.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a bowl, cream shortening and sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with water. Add extracts, chocolate, nuts and cherries; mix well. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, cream shortening and butter in a bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 180mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERNUT AND HICKORY NUT ICE CREAM
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt. Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes. Cool nuts completely.
- In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well. Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute. Transfer custard to a bowl and cool. Chill custard, covered, until cold. Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker. Transfer ice cream to a metal bowl and stir in nuts. In freezer harden ice cream until firm. Ice cream may be made 1 week ahead and kept frozen, covered.
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