Apricot Torte

Apricot Torte

A luscious, moist torte topped with warmed apricot glaze;
sliced almonds and powdered sugar. Delicious! 

Ingredients:

  • 8 ounces Sunnyland Sliced Almonds, plus extra 1/4 cup for garnish
  • Margarine, for pan
  • 1 cup granulated sugar, plus more for pan
  • 8 oz Sunnyland Dried Apricots
  • Zest and juice of 1 lemon
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 8 large eggs, separated
  • 1/2 tsp coarse salt
  • 1/4 cup apricot jam
  • Powdered Sugar

Instructions:

  1. Preheat oven to 325°. Place nuts in a single layer on a rimmed baking sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.

  2. Grease a 10-inch spring-form pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, 8 oz almonds and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.

  3. Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.

  4. Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Powdered Sugar.

  5. Yield: 1 10-inch cake.

Notes:

Recipe and Picture from marthastewart.com

Turkey-Orange Salad

turkey orange salad

Turkey-Orange Salad

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Ingredients
  1. 2 cups cooked turkey breast, diced
  2. 1 can mandarin oranges, drained
  3. 1 (9 oz.) can pineapple tidbits, drained
  4. 1/2 cup apple, peeled, cored and diced
  5. 2 Tbsp. low-fat mayonnaise
  6. 1/4 cup Sunnyland Small Pecan Pieces
  7. 1 Tbsp. lemon juice
  8. 1/4 tsp. curry powder
  9. 1/2 tsp. salt
Instructions
  1. Mix all ingredients well. Chill before serving. Serves 6.
Notes
  1. Recipe Picture from tasteofhome.com
Sunnyland Farms https://www.sunnylandfarms.com/

Spinach Salad with Apples, Pecans & Chicken

Spinach Salad With Apples, Pecans And Chicken

Spinach Salad with Apples, Pecans & Chicken

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Ingredients (dressing)
  1. 2 oranges
  2. 1/3 cup fat-free mayonnaise
  3. 2 Tbsp stone ground mustard
  4. 2 Tbsp sugar
  5. 1/4 tsp salt
  6. 1/4 tsp ground black pepper
  7. 1 small garlic clove, pressed
Ingredients (salad)
  1. 1 (6 ounce) pkg fresh baby spinach leaves
  2. 2 cups diced cooked chicken
  3. 1 cup diced celery
  4. 2 medium Red Delicious apples
  5. 1/2 cup red onion, chopped
  6. 3/4 cup dried sweetened cranberries
  7. 1/2 cup Sunnyland Toasted Pecan Halves
  8. orange sections (optional)
Instructions
  1. For the dressing, zest one orange to measure 2 teaspoons zest.
  2. Juice oranges to measure 1/2 cup juice.
  3. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
  4. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
  5. For the salad, place spinach in bottom of large serving bowl.
  6. Dice chicken and celery. Cut apples in half lengthwise; remove stems and seeds. Cut each apple half into small pieces. Chop onion.
  7. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
  8. To serve, drizzle dressing over salad and toss to coat.
  9. Top with orange segments (if you want to add this, you will need at least 1 extra orange) and Whole-Grain Croutons, if desired.
  10. Serve immediately.
Notes
  1. Recipe Picture by Sue at food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pear & Pecan Salad

pear and pecan salad

Pear & Pecan Salad

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Ingredients
  1. 2 oz. blue cheese, such as Roquefort or Gorgonzola, or herb goat cheese
  2. 1/3 cup buttermilk or light cream
  3. 2 Tbsp. olive oil
  4. 1 Tbsp. red-wine vinegar
  5. 1/4 tsp. each salt and black pepper
  6. 8 cups mixed salad greens
  7. 4 medium pears
  8. 2/3 cup Sunnyland Small Pecan Pieces, lightly toasted
Instructions
  1. In a bowl, using a fork, mash cheese and buttermilk to make a smooth paste. Whisk in oil, vinegar, salt and pepper until creamy.
  2. Divide salad greens among individual salad plates. Peel pears, if desired; cut into quarters and remove cores. Cut into thin lengthwise slices. Arrange over salad greens. Drizzle with dressing and sprinkle with pecans.
  3. Serve immediately. Serves 6 - 8.
Notes
  1. Recipe Picture from cheeseyesplease.com
Sunnyland Farms https://www.sunnylandfarms.com/

Cashew Soup

cashew soup

Cashew Soup

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Ingredients
  1. 1 Tbsp. butter
  2. 2 Tbsp. celery, chopped
  3. 2 Tbsp. onion, chopped
  4. 2 Tbsp. flour
  5. 1 cup milk
  6. 2 cups chicken broth
  7. 1/8 tsp. salt
  8. 1/2 tsp. pepper
  9. 1/4 tsp. Worcestershire sauce
  10. 1 cup Sunnyland Toasted/Salted Cashews, finely chopped
Instructions
  1. Melt butter in heavy saucepan. Add celery and onions; cook, stirring frequently, until tender. Blend in flour. Gradually stir in milk and chicken broth. Add all other ingredients. Bring to a boil, stirring as needed. Cook 1 min. longer. Garnish with paprika, minced parsley or Cashews. Serves 6.
Notes
  1. Recipe Picture from feastie.com
Sunnyland Farms https://www.sunnylandfarms.com/

Brown Rice Salad with Fresh & Dried Apricots

Brown Rice Salad with Fresh & Dried Apricots

Brown Rice Salad with Fresh & Dried Apricots

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Ingredients
  1. 1 cup short-grain brown rice, uncooked
  2. 1/2 cup Sunnyland Sliced Almonds
  3. 3 Tbsp. flavorless vegetable oil
  4. 2 Tbsp. fresh lemon juice
  5. 1 Tbsp. Honey
  6. Salt & pepper to taste
  7. 1/2 cup Sunnyland Dried Apricots, diced
  8. 1/2 cup green onions, trimmed & thinly sliced
  9. 1/2 cup celery, finely chopped
  10. 2 Tbsp. tender pale green celery leaves, finely chopped
  11. 2 cups fresh apricots (about 1 pound), pitted and chopped
Instructions
  1. Cook rice according to package directions. Let stand, uncovered, until cool. Spread almonds on a baking sheet; toast in a 350° oven until golden, about 5 - 10 minutes. Watch closely to keep from scorching. Let cool.
  2. Combine oil, lemon juice, honey, salt and pepper in a large bowl. Add the cooled rice, dried apricots, onions, celery and celery leaves. Toss to coat.
  3. Just before serving, add fresh apricots. Gently toss to blend. Sprinkle with toasted almonds and serve. Serves 6 - 8.
Notes
  1. Recipe Picture from levanacooks.com
Sunnyland Farms https://www.sunnylandfarms.com/

Broccoli Slaw

Broccoli Slaw

Broccoli Slaw

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Ingredients (main)
  1. 2 (3 oz.) pkg chicken flavored ramen noodles (reserve seasoning packets for dressing)
  2. 1 (16 oz.) pkg. broccoli coleslaw
  3. 2 green onions, chopped
  4. 1/2 cup Sunnyland Slivered Almonds
Ingredients (dressing)
  1. 1/2 cup vegetable oil
  2. 1/2 cup white vinegar
  3. 1/2 cup sugar
  4. 2 seasoning packets from chicken flavored ramen noodles
Instructions
  1. Crumble noodles into a large bowl and mix with slaw. Add onions and almonds. In a shaker bottle, combine vegetable oil, vinegar, sugar and seasoning packets. Shake until sugar and seasoning have dissolved. Pour over salad and refrigerate. Chill for a short time for crisp noodles, longer for soft. Yield: 10 servings.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Avocado Soup with Macadamias

avocado soup with macadamias

Avocado Soup with Macadamias

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Ingredients
  1. 2 ripe avocados, peeled, seeded
  2. 1 cup low-fat cottage cheese
  3. 1 cup low-fat milk
  4. 1 cup chicken broth
  5. 1 1/2 tsp. lime juice or lemon juice
  6. 1 small garlic clove, peeled and pressed
  7. 1/4 tsp. salt
  8. 1 cup Sunnyland Macadamia Pieces, divided
Instructions
  1. Blend all ingredients except Macadamias in a blender until smooth. Add 1/2 cup macadamias; blend until smooth. Pour into large bowl. Chill. At serving time sprinkle remaining macadamias on top of each serving. Serves 6.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Zucchini Mushroom Saute

zucchini mushroom saute

Zucchini Mushroom Saute

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Ingredients
  1. 1/4 cup butter
  2. 1 lb. zucchini, sliced
  3. 1 green bell pepper, sliced
  4. 1 red bell pepper, sliced
  5. 1 garlic clove or 1/8 tsp. garlic powder
  6. 1 cup mushrooms, sliced
  7. 1/8 tsp. pepper
  8. 1/2 cup Sunnyland Slivered Almonds
Instructions
  1. In large skillet, melt butter. Sauté zucchini, peppers and garlic until tender-crisp, stirring occasionally. Add mushrooms. Sauté 10 minutes or until all vegetables are tender, tossing well. Before serving mix in nuts. Serve hot. Serves 6.
Notes
  1. Recipe Picture by love, life and decorating.com
Sunnyland Farms https://www.sunnylandfarms.com/

Tomatoes Stuffed With Spinach, Raisins And Almonds

tomatoes stuffed with spinach, raisins and almonds 3

Tomatoes Stuffed With Spinach, Raisins And Almonds

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Ingredients
  1. 4 large tomatoes, hollowed out
  2. 2 lbs. fresh spinach, (or 2 cups frozen)
  3. 1 1/2 tsp. olive oil
  4. 1 tsp. fresh garlic, finely chopped
  5. 1/4 cup Sunnyland Raisins
  6. 2 Tbsp. Sunnyland Slivered Almonds
  7. Freshly ground pepper
  8. 1 Tbsp. Parmesan cheese, freshly grated
Instructions
  1. Steam spinach for a minute or two until wilted. Drain in a colander; press out water. Chop spinach coarsely.
  2. Pour olive oil into a heavy pot, add garlic and stir 2 - 3 minutes over medium heat. Add raisins and almonds, and cook two minutes. Add spinach and pepper.
  3. Spoon into hollowed-out tomatoes. Sprinkle with cheese, and brown lightly under broiler or in oven. Serves 4 to 6.
Sunnyland Farms https://www.sunnylandfarms.com/