Spiced Nut Cake Mirliton Food

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SPICED NUTS



Spiced Nuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 7

4 cups unsalted mixed nuts (such as almonds, walnuts, cashews, peanuts)
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
3 tablespoons brown sugar

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
  • In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

WALNUT SPICE CAKE



Walnut Spice Cake image

Theresa Ziemski of Pittsburgh, Pennsylvania writes, "This is a family favorite that's a little too large for my husband and me. I'd like a smaller version. Can you help?" Our Test Kitchen came to your rescue, Theresa!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 22

1/4 cup shortening
1/2 cup sugar
1 egg, separated
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
2 teaspoons baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/4 cup 2% milk
1 teaspoon white vinegar
1/4 cup finely chopped walnuts
FROSTING:
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/3 cup butter, softened
3 tablespoons shortening
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • In a small bowl, cream shortening and sugar until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk and vinegar. Add dry ingredients to the creamed mixture alternately with milk, beating well after each addition. Fold in walnuts., In a small bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually fold into batter. Transfer to two 6-in. baking pans coated with cooking spray and dusted with flour. Bake at 350° for 15-20 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 small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature., In a small bowl, cream butter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Add vanilla and salt; beat well. Spread between layers and over top and sides of cake.

Nutrition Facts :

SPICED NUT CAKE



Spiced Nut Cake image

The hazelnuts can be replaced with chopped almonds or walnuts and multi-coloured glace cherries and mixed peel instead of cranberries. We prefer the cranberries and hazelnuts. Freezes well and is nice to have available over the holiday season.

Provided by Derf2440

Categories     Breakfast

Time 1h15m

Yield 1 loaf

Number Of Ingredients 13

1 cup flour
1 teaspoon baking powder
1 cup sugar
1 pinch salt
1 pinch freshly grated nutmeg
1 pinch ground ginger
1/2 cup orange juice
2 tablespoons butter, melted
4 tablespoons water
1 egg, beaten
1/2 cup cranberries
1/2 cup hazelnuts, chopped
1 tablespoon icing sugar

Steps:

  • Sift together the dry ingredients and make a hole in the centre.
  • Stir in the orange juice, butter, water and egg.
  • Beat together until all the flour is incorporated.
  • Stir in the cranberries and nuts.
  • Grease and line a 9 x 5 loaf tin.
  • Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean.
  • Remove from tin, peel off the paper and dust with icing sugar.
  • Slice and serve warm or cold with butter or cream cheese.

STUFFED MIRLITON



Stuffed Mirliton image

A mirliton is a chayote squash or a vegetable pear. It is also the name for instruments in which a voice resonates over a membrane, as in a kazoo. The Carolina Chocolate Drops are bringing the kazoo back in style with their unique take on traditional jug-band music. I am mounting a campaign to bring the squash back too.

Yield serves 6

Number Of Ingredients 13

3 mirlitons
8 tablespoons (1 stick) unsalted butter
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup sliced green onions, white and green parts
1/2 cup diced ham
4 garlic cloves, minced
1 cup chicken broth
1 cup fresh or frozen peeled salad shrimp
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1 1/2 cups plain dried bread crumbs

Steps:

  • Heat the oven to 375° F.
  • In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes. Remove from the pot and cool under running tap water. Halve them and, using a metal spoon, remove the seeds and discard. Gently scoop all of the flesh out of the shells. Set the flesh and shells aside.
  • In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter. Add the onion, celery, bell pepper, green onions, ham, and garlic. Cook, stirring, for about 10 minutes or until the vegetables are wilted. Add a little of the chicken broth if the mixture becomes too dry. Add the mirliton flesh and cook for 20 minutes. Add the shrimp and parsley and cook for 5 minutes. Remove from the heat and season with salt and pepper. Sprinkle in 1 cup of the bread crumbs.
  • Mound the stuffing mixture into the mirliton shells. Put the halves in a baking dish and top with the remaining 1/2 cup bread crumbs. Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish. Bake for 8 to 10 minutes, until the crumbs are golden brown.

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