Ravioli with Snap Peas & Mushrooms

April 21, 2014 Leave a Comment
Ravioli with Snap Peas & Mushrooms

Ravioli with Snap Peas & Mushrooms

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Topped with the toasty texture and flavors of hazelnuts, this pasta makes an easy, earthy weeknight dinner.  I serve it with an herb lettuce salad and white wine.  This recipe is Diabetic Friendly!

           Charlene Chambers                                                        Ormond Beach, Florida

 

Ravioli with Snap Peas & Mushrooms Recipe

 

Ravioli with Snap Peas & Mushrooms

1 package (20 oz.) refrigerated cheese ravioli

1 lb. fresh sugar snap peas, trimmed

1 Tbsp. butter

½ lb. sliced fresh mushrooms

3 shallots, finely chopped

2 garlic cloves, minced

2 cups fat-free evaporated milk

8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage

1 tsp. grated lemon peel

1 tsp. lemon-pepper seasoning

¼ tsp. white pepper

¼ cup shredded Parmesan cheese

¼ cup hazelnuts, coarsely chopped and toasted

 

In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.          8 servings

 

(Recipe for Ravioli with Snap Peas & Mushrooms was on www.tasteofhome.com, 2014)

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Chocolate Espresso – Nut Torte

January 23, 2014 Leave a Comment
Chocolate Espresso - Nut Torte

Chocolate Espresso – Nut Torte

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I love chocolate and nuts, and they come together deliciously in this torte.  Serve it with sweetened whipped cream or your favorite ice cream.

          Thomas Faglon                                                                                Somerset, New Jersey

 

Chocolate Espresso – Nut Torte Recipe

Chocolate Espresso – Nut Torte

5 eggs, separated

1 tsp. baking cocoa

1 cup hazelnuts, toasted and skins removed

3 Tbsp. dark brown sugar

½ cup butter, softened

2/3 cup sugar

6 oz. bittersweet chocolate, melted and cooled

1 tsp. instant espresso powder

1 tsp. almond extract

¼ tsp. salt

Ganache:   6 oz. bittersweet chocolate, chopped

½ cup heavy whipping cream

½ cup finely chopped almonds, toasted

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.   Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa.  Set aside

Place hazelnuts and brown sugar in a food processor; cover and process until ground.  In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.  Add egg yolks, one at a time, beating well after each addition.  Beat in the melted chocolate, espresso powder, extract and salt.  Gradually add hazelnuts mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.  Fold into batter.  Spread into prepared pan.  Place pan on a baking sheet.

Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.  Cool on wire rack to room temperature.  Remove sides of pan and invest onto a serving plate.

Place chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides.  Cover and refrigerate for 30 minutes or until set.               14 servings

 

(Recipe for Chocolate Espresso – Nut Torte was on www.tasteofhome.com, 2013)

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Hazelnut Shortbread Hearts Recipe

November 28, 2012 Leave a Comment

Hazelnut Shortbread Hearts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts.  The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn’t be easier to make.

Monique Theoret                                                                                             Wooster, Ohio

Hazelnut Shortbread Hearts Recipe

Hazelnut Shortbread Hearts

1 ½ cups butter, softened

1 cup confectioners’ sugar

3 tsp. vanilla

3 cups all-purpose flour

1 cup ground toasted hazelnuts

4 oz. bittersweet chocolate, melted

2 oz. white baking chocolate, melted

In a large bowl, cream butter and confectioners’ sugar until light and fluffy.  Stir in vanilla.  Combine flour and hazelnuts; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness.  Cut with a floured 2 inch heart shaped cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 325 F. for 18 – 20 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire racks to cool completely.

Drizzle bittersweet and white chocolate over cookies; let stand until set.  Store in an airtight container.

(Recipe for Hazelnut Shortbread Hearts Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Hazelnut Shortbread Hearts, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

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Hazelnut Brownies Recipe

November 23, 2012 Leave a Comment

Hazelnut Brownies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I created these deep chocolate brownies by combining several recipes.  After they cooled, I divided them up and put some in the freezer or we would have eaten the entire pan!  They’re now a family favorite.

Becki Strader                                                                     Pasco, Washington

 

Hazelnut Brownies Recipe

Hazelnut Brownies

1 cup butter, melted

2 cup sugar

4 eggs

2 tsp. vanilla

1 cup all-purpose flour

¾ cup baking cocoa

½ tsp. baking powder

¼ tsp. salt

½ cup chopped hazelnuts

Frosting:   2 cups (12 oz.) semi-sweet chocolate chips

1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer

2 Tbsp. butter

½ cup coarsely chopped hazelnuts

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine in flour, cocoa, baking powder and salt; gradually add to butter mixture.  Fold in hazelnuts.

Spread into a greased 13×9 inch baking pan.  Bake at 350 F. for 30 – 35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).  Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chips and cream until chips are melted; stir until smooth.  Stir in butter until melted.  Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times.  Frost brownies.  Sprinkle with hazelnuts.

 

 (Recipe for Hazelnut Brownies was in Taste of Home Cookies and bars, June 11, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed the Hazelnut Brownies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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