Baked Sherry Spiced Nuts Food

BAKED SHERRY SPICED NUTS

Steps:

• Mix together egg white, sugar, sherry, and the threee seasonings into a mixing bowl.
• Add nuts and stir to coat.
• Spread in a 9x13" baking pan that has been lined with foil and sprayed lightly with nonstick cooking spray.
• Bake 25 minutes at 325 F, stirring occasionally (at least 3 times), so they don't burn.
• Remove from oven and let cool; once cool break apart any large clumps.
• Store in an airtight container at room temperature up to one week.

SPICY BAKED PUMPKIN SEEDS

Steps:

• 1. Heat oven to 300. Line a lg baking sheet w/ parchment paper. In bowl, stir together 3 tbsp sugar, cumin, cinnamon, ground ginger and cajun seasoning. Place seeds on parchment paper, Spray w/ cooking spray, sprinkle w/ salt. Bake seeds 20-25 min or until light brown. Heat oil in lg skillet over medium heat. Stir in roasted seeds w/ 1-1/2 tbsp sugar. Cook, stirring for 3 mins. Stir the seeds into bowl of spice mix, toss to coat.

SPICED CHERRY BELL COOKIES

Steps:

• For dough:.
• Sift together flour, baking soda, salt, ginger and coffee. Cream butter and gradually add firmly packed brown sugar. Mix well.
• Blend in dark corn syrup, egg and heavy cream. Beat well. Add dry ingredients and mix thoroughly.
• Refrigerate dough for at least one hour. Roll out dough, 1/3 at a time on floured surface to 1/8 inch thickness. Cut into 3-inch rounds. Place on cookie sheet lined with parchment paper.
• For filling:.
• Combine all filling ingredients and mix well. Place 1/2 teaspoons of filling in the center of each round. Shape into a bell by folding the two upper edges of dough toward the center, covering all but the lower edge of the filling, using a spatula if necessary. Place 1/4 or 1/2 of a maraschino cherry just below lower edge of filling for the clapper. Bake at 350 degrees 12-15 minutes.

SAVORY SPICED NUTS

Steps:

• Heat oven to 275 degrees.
• Whisk egg white and water until foamy.
• Toss with nuts, and pour into strainer.
• Strain for 3 minutes.
• Pour nuts into brown paper bag, and shake with spices until coated.
• Pour onto cookie sheet and spread out.
• Bake 15 minutes and stir.
• Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
• Turn off oven and cool with door propped open.
• Store in airtight container.

SPICED PEANUTS

Steps:

• Preheat oven to 300°F. Heat 1 tablespoons olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds. Add peanuts and stir until coated, about 2 minutes. Transfer to large rimmed baking sheet.
• Bake peanuts until golden brown and almost dry, stirring occasionally, about 15 minutes. Season with salt. Transfer to paper towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in airtight container at room temperature.)

SPICED MIXED NUTS

Steps:

• In a microwave-safe bowl, combine the first six ingredients. Stir in the water. Microwave, uncovered, on high for 1 minute; stir. Add nuts and stir until well-coated.
• Cook, uncovered, on high for 4-5 minutes or until syrup begins to harden, stirring after each minute. Immediately pour onto a greased foil-lined baking sheet and separate nuts. Cool completely. Store in an airtight container.

CHERRY NUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.