Nut Gems Recipe 445 Food

LITTLE GEM COOKIES

Steps:

• Preheat oven to 325 degrees. Line baking sheet with parchment paper. Combine first 3 ingredients using a food processor. Cut in butter until the mixture resembles coarse meal. In a small bowl, beat the yolks with the vanilla extract and add to the flour mixture. Beat until completely blended. Pinch off pieces of dough and roll into balls. Place on the lined cookie sheet. Make indentation with thumb, fill the hole with preserves and press on a pecan half. Bake for 20 to 25 minutes.

GREAT GRANDMA NORTHRUP'S BROWN BREAD OR GRAHAM GEMS

Steps:

• Bake at 350*
• Combine above ingredients and spread in greased loaf pan.
• Bake until browned.
• For "gems", bake in muffin pan.

NUT GEMS RECIPE - (4.4/5)

Steps:

• Blend together butter and sugar until smooth. Stir in flour until well combined. Stir in nuts and water. Form into one-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 20 minutes, or until golden. Cool slightly; roll in powdered sugar while still warm. Makes 3 dozen.

GLAZED SOUR CREAM GEM CAKES

Steps:

• Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
• Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
• Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
• Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
• Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.

GINGERSNAP GEMS

Steps:

• In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.
• In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer till well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat till combined.
• Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet.
• Bake in a 375 degree F oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely. Makes about 45 cookies.

LITTLE GEM LETTUCE WITH WALNUT VINAIGRETTE

Steps:

• Whisk together both vinegars, shallot, and mustard. Gradually whisk in both oils; season with salt and pepper. Stir in walnuts.
• Arrange lettuce on a large platter; spoon vinaigrette evenly over top and serve.