Fisher Nuts Blog

A blog about Fisher Nuts.

Snack or Breakfast Treat: Banana Bread

Posted on | September 1, 2010

Banana Bread

2 cups all-purpose flour

1 ¼ teaspoons baking powder

½ teaspoon ground cinnamon

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

3 ripe bananas, sliced

1 cup Fisher Chef’s Naturals Walnuts, chopped

Preheat oven to 350 F.  Lightly spray 9 x 5-inch loaf pan with vegetable oil spray, flour; set aside.  In medium bowl combine flour, baking powder and cinnamon; set aside.

In large bowl cream butter and sugar using electric mixer.  Add eggs and vanilla extract; mix until well blended.  Add bananas, mixing well.  Stir in flour mixture and nuts; mix until just combined.

Spread mixture into prepared pan.  Bake 55 to 65 minutes until golden brown and toothpick inserted in center is clean when removed.  Remove to cooling rack; cool 8 minutes.  Gently loosen edges of bread from pan.  Remove bread from pan; cool completely.  Cut into slices to serve.

Yield:  1 loaf (14 slices)

Nutty Idea:  When measuring nuts for a recipe, use a dry measuring cup rather than a liquid measuring cup to ensure the most accurate measurement.

Nutrition information per serving (1 slice):  270 Calories, 13 g Total Fat, 5 g Saturated Fat, 0 g Trans Fat, 45 mg Cholesterol, 45 mg Sodium, 35 g Carbohydrate, 2 g Dietary Fiber, 18 g Sugars, 4 g Protein.

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Category: Entertaining, Health and Nutrition, Recipes
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Good Morning: Rise & Shine Oatmeal Muffins

Posted on | August 31, 2010

Rise & Shine Oatmeal Muffins

1 ½  cups all-purpose flour

¾  cup old-fashioned rolled oats

¾ cup brown sugar, firmly packed

1 ¼ cups Fisher Culinary Touch Pecan Cranberry Orange Blend, divided

1 ½ teaspoons baking powder

½ teaspoon ground cinnamon

1 cup milk or buttermilk

½ cup vegetable oil

1 egg

1 teaspoon vanilla extract

Yield:  12 muffins

Preheat oven to 400 F.  Line 12-cavity muffin pan with baking cups; set aside.  In large bowl combine flour, oats, sugar, ¾ cup pecan cranberry orange blend, baking powder and cinnamon, mix well.

In medium bowl, whisk together milk, oil, egg and vanilla extract.  Stir milk mixture into flour mixture, mix until just combined.  Fill each baking cup 2/3 full with muffin mixture.  Sprinkle remaining ½ cup pecan mixture over tops.

Bake 18 to 22 minutes or until toothpick inserted in center is clean when removed.  Remove from oven to cooling rack.  Cool muffins in pan 5 to 8 minutes.  Remove from pan to cooling rack, cool completely.

Nutrition information per serving (1 muffin):  270 Calories, 15 g Total Fat, 1.5 g Saturated Fat, 0 g Trans Fat, 15 mg Cholesterol, 135 mg Sodium, 31 g Carbohydrate, 2 g Dietary Fiber, 11 g Sugars, 4 g Protein

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Category: Entertaining, Recipes
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Recipe Week: Day 5 – Linguine with Walnut Pesto

Posted on | August 27, 2010

 

This was my first adventure with a nut pesto and it turned out well.  Chef Frank told me that nut pestos are an acquired taste.  Initially I didn’t add any salt and my family felt it needed a little.  Even my teenage son, a pasta purist, tried it and liked it.  Let me know if you like it!

Linguine with Walnut Pesto

Serves 4

¾ cup Fisher Nuts walnut pieces, toasted

½ cup baby spinach

1 cup basil leaves

2 cloves garlic

½ cup parmesan cheese grated

¾ cup olive oil

½ teaspoon black pepper

2 tablespoons walnut oil

1 pound of dry linguine pasta

1 cup toasted bread crumbs

2 tablespoons finely ground toasted walnut pieces

Salt to taste

To prepare:

  1. Place the walnut pieces, spinach and basil in a food processor.
  2. Add the garlic and pulse for a few seconds.
  3. Add the parmesan cheese and olive oil and let pulse until mixed. Do not over process and keep the mixture a little chunky.
  4. Remove to a bowl and add the black pepper and refrigerate for an hour.
  5. Meanwhile, cook the pasta until the desired doneness is reached.
  6. Drain and place in a bowl and quickly add the pesto and toss.
  7. Drizzle the 2 tablespoons of walnut oil on top.
  8. Mix the bread crumbs and walnuts and sprinkle for the added crunch.
  9. Serve immediately.

 

Nutritional information per serving:  Calories 717, Calories from fat 576, Total fat 64g, Saturated fat 9.1g, Cholesterol 11mg, Sodium 394mg, Carbs 24g, Fiber 3.6g, Sugars 2.2g, Protein 17 g.

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Category: Entertaining, Recipes
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