Crisp And Nutty Mix Food

CRISPIEST APPLE CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced apples with lemon juice to prevent browning.
• Mix flour, rolled oats, wheat and barley nugget cereal, melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar together in a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter until sugar begins to dissolve, 3 to 4 minutes. Add apples and water; continue cooking and stirring until apples soften and are coated with sauce, 4 to 5 minutes.
• Pour apples and sugar mixture into a 2 quart baking dish. Sprinkle topping evenly over the apple filling.
• Bake in the preheated oven until the top is browned and the filling is bubbling up around the edges, 25 to 30 minutes. Cool for 10 to 15 minutes.

NUTTY PEACH CRISP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Peel and slice peaches, if using fresh. Add peach nectar and almond extract.
• 3. Layer peaches (in juice and extract), cake mix, melted butter, coconut, and pecans in an ungreased 9" x 13" pan.
• 4. Bake for 55 to 60 minutes until topping is golden brown. Let stand at least 15 minutes before serving.

PINE NUT CHEESE CRISPS

Steps:

• Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.

CRISP AND NUTTY MIX

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container.

NUTTY APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with lemon juice and water in a shallow 2 quart baking dish.
• In a large bowl, combine flour, oats, sugar, nutmeg, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.
• Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.

NUTTY APPLE CRISP

Steps:

• Preheat oven to 350°F.
• Toss apples with lemon juice and water in a shallow 2-quart baking dish.
• In a large mixing bowl, combine flour, oats, brown sugar, nutmeg, and salt; mix to blend throughly.
• Cut in butter or margarine until mixture resembles coarse crumbs; mix in walnuts.
• Crumble over apples to cover completely.
• Bake for 40-45 minutes until top is lightly browned.
• Serve warm or at room temperature.

NUTTY PEACH CRISP

Steps:

• Preheat oven to 325 degrees.
• Pour peaches and juice in ungreased 9x13 pan.
• Sprinkle with dry cake mix.
• Drizzle melted butter over cake mix.
• Sprinkle with coconut.
• Sprinkle with chopped pecans.
• Bake for 55-60 minutes or until top is golden brown.
• Let stand at least 15 minutes before serving.
• Serve warm or cool.
• May top with ice cream or whipped cream, if desired.

MANGO MACADAMIA NUT CRISP

Steps:

• Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium-low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2-quart shallow bake pan (a round 9-inch cake pan works as well). Sprinkle the Oatmeal Macadamia Nut Streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving.
• Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed.

CRISP SPICED NUTS

Steps:

• Preheat oven to 325°F.
• In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
• Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature.

NUTTY FRUIT CRISP

Steps:

• Heat oven to 400°F.
• Toss fruit with the sugar and cinnamon. Spread into 9-inch square baking pan; top with trail mix.
• Combine chopped wafers and butter; sprinkle over fruit mixture in pan.
• Bake 25 to 30 min. or until crumb mixture is lightly browned and fruit is tender.