Quote:
Originally Posted by Jasmin71
Anyone got any for people who are Diabetics? I have a Aunt who this year was diagnosed and now is on Meds for it, but I would still like to make a gift basket for her.....
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Think savory, not sweet. Nuts, dry rubs, spice mixes, home-made cheese balls... OK, I threw one sweet one in here ...
Toasted Pecans
4 cups pecan halves
1/2 cup butter
4 teaspoons Worcestershire Sauce
1 tablespoon garlic salt
1/2 teaspoon Tabasco Sauce
Pour nuts in a large baking pan spreading them out evenly.
Melt butter a saucepan and add the spices.
Mix well and drizzle sauce over the pecans.
Stir pecans just a little to make sure they are completely coated and put them in a preheated 300 degree oven for 30 minutes.
Stir them periodically to make sure they toast uniformly.
After you remove them from the oven pour them onto some paper towels so that any excess butter can be absorbed
Keep them fresh by storing them in the airtight container.
Hot Spiced Nuts
3 cups nuts -- (pecans, walnuts, and/or macadamia nuts in any combination)
3 Tbl butter -- melted
1/2 tsp garlic powder
1/2 tsp season salt
1 1/2 tsps hot sauce
Place nuts in a quart size Ziploc-type bag. Add spices to melted butter, then pour over nuts. Close bag and rub nuts in mixture, coating evenly. Pour nuts onto a baking sheet in a single layer and bake at 250º for 1 hr, stirring every 20 min. Let cool.
Curried Pecans
1 lb. pecan halves
1 Tbsp. melted butter -- (1 to 2)
1 Tbsp. curry powder -- (1 to 2)
Salt to taste
Toss the butter, pecan halves, and curry powder until thoroughly mixed. Use just enough butter to coat the nuts very lightly. Adjust the amount of curry powder. Spread on a jelly roll pan in a single layer and bake at 350° for 10 to 15 minutes, until the nuts become aromatic. Add salt after removing from oven.
Cajun Trail Mix
1/2 cup almonds -- whole, raw
1/2 cup pecan halves
1/2 cup walnuts -- halves
1/4 cup sunflower seeds -- unsalted shelled
1/4 cup pumpkin seeds, roasted -- unsalted shelled
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder -- or to taste
1/4 teaspoon ground cumin
2 pinches cayenne pepper -- or to taste
Preheat oven to 350 degrees F.
In a large bowl, combine all the ingredients and toss well to coat.
Spread the nuts in a single layer on a baking sheet and bake, shaking them every few minutes, until toasted and fragrant, about 15 minutes. Let the nuts cool and store in an airtight container.
(I usually double the recipe)
Crock pot Sweet Hot Nuts
1 cup cashews
1 cup toasted almonds
1 cup pecan halves
1 cup hazelnuts -- toasted and skins removed
1/2 cup splenda -- (sugar)
1/3 cup melted butter
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon cayenne pepper
Place nuts in crock pot. Mix the other ingredients and toss with nuts
Cook on low for 2 hours, stirring after 1 hour.
Stir and spread on buttered foil, cool 1 hour.
Store in covered container at room temperature for up to 3 weeks.
Fajita Mix
4 tbsps chili powder
2 tbsps cumin
2 tsps oregano
2 tsps garlic salt
Mix all and put in plastic storage container.
Use as needed
Onion Soup Mix - Dried Like Lipton
4 teaspoons beef bouillon -- chicken bouillon or vegetable bouillon granules -- or to taste, OR 4 to 6 beef, vegetable or chicken bouillon cubes -- or to taste
8 teaspoons dried onion -- minced
1 teaspoon onion powder
Makes the equivalent of one packet of onion soup mix. Combine all ingredients. Store in an airtight container.
Super Salad Seasoning Mix
2 c parmesan cheese -- grated
1/2 c sesame seeds
1/2 tsp garlic salt
1 tbsp dried onion -- minced
2 tbsps parsley -- flakes
1/2 tsp dried dill weed
2 tbsps poppy seeds
3 tbsps celery seeds
2 tsps paprika
1/2 tsp black pepper
Original recipe had 2 teaspoons salt. Add to taste
Combine all ingredients. Put in air-tight container. Store in cool dry place. Use within 3-4 months. Uses - salad topper, potato topper, toasted bread topper, potatoe salad, macaroni salad, egg salad
Dip - 2 Tablespoons with 8 ounces sour cream
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