Talley’s Trail Mix


Talley's Trail Mix
Author: 
Recipe type: Snack, Gift
Prep time: 
Cook time: 
Total time: 
Yield: 5 cups
 
Besides being delicious as a snack and providing energy for athletic endeavors with a healthful amount of protein, carbohydrate, and fiber, this trail mix makes a nice gift when packaged in a pretty airtight can, jar, or gift bag. The flavors can be adjusted to your tastes by changing the ingredients or the amounts of specific ingredients. This version was always a big hit at fund raisers, sold in holiday gift bags tied with colorful yarn or raffia. Thanks go to Talley for sharing her recipe. I use the Pumpkin Pie Spice to make the preparation easier instead of the list of spices she recommended.
Ingredients
  • All quantities are approximate.)
  • 1 cup cashews
  • 1 cup walnut pieces or halves (or pecans or combination)
  • 1 cup chopped dried apricots
  • 1/3 cup sunflower seeds, roasted
  • 1/3 cup tamari pumpkin seeds
  • 1 cup golden raisins (or whatever you have)
  • 1/2 cup dried cranberries
  • 1/4 - 1/3 cup sugar
  • 1/2 tsp ground cinnamon plus 1/8 – 1/4 tsp of each of the following: nutmeg, cloves, allspice, ginger (go easier on the stronger flavors) OR 1 1/2 teaspoons Pumpkin Pie Spice*
  • A pinch of salt
  • 1 large egg white
  • 1 tsp. water
Instructions
  1. Preheat the oven to 225 degrees F. In a large bowl or gallon zip-top plastic bag, mix all the ingredients together except for the egg white, salt and water.
  2. In a small bowl, beat the egg white and water with an electric mixer until frothy.
  3. Fold the frothy egg white into the nut-fruit mixture gently to avoid breaking up the nut pieces.
  4. Line a 9”x13” baking pan with parchment paper, aluminum foil or a silicone liner, such as Silpat. (The mixture will be very sticky as it bakes.) Spread the fruit and nut mixture into the pan in an even layer, avoiding the pan sides unless you are using a non-stick pan. Bake for 1 hour. Cool in the pan on a rack. When cooled, break the trail mix apart into pieces. Store the trail mix in an airtight container until ready to serve.
Notes
*You can use the individual spices or save some time (and possibly some money) by replacing the spices with ~1 1/2 teaspoons of pumpkin pie spice.

Tropical Pineapple Cake with Cream Cheese Frosting


Tropical Pineapple Cake with Cream Cheese Frosting
Author: 
Recipe type: Dessert, Bakery
Prep time: 
Cook time: 
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Yield: 15
 
This tasty tropical cake contains no butter or oil (except for preparing the pan) if you don’t add frosting. You can replace the frosting with just a dusting of powdered sugar or serve it with a dollop of whipped cream, but the cream cheese frosting is rich and delicious. It is a dense cake, not a fluffy, tall one, and a small piece is a good-sized serving. We like it with sliced banana under the frosting and toasted coconut on the top. You can add other fruit to the cake batter if you like. This should be really good with some chopped cranberries in the cake, but I haven’t tried that yet. I serve it directly from the pan, but if you want you can remove it from the pan after 10 minutes and cool it on a rack before you frost it.
Ingredients
Cake
  • 1 cup sugar
  • 2 cups all-purpose flour + 1 tablespoon for preparing the pan
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1 can 20 ounces crushed pineapple packed in juice - undrained
  • 1/2 cup broken walnuts
  • Oil, butter or pan spray for preparing the pan
Frosting
  • 8 ounces cream cheese
  • 4 tablespoons butter (1/2 stick)
  • 1/4 tsp salt (Do not use the salt if you are using salted butter.)
  • 2 tsp vanilla extract
  • 1 3/4 cups powdered sugar, sifted if there are lumps
Optional
  • 1 large ripe banana
  • 1 cup toasted shredded coconut
Instructions
Cake
  1. Preheat the oven to 350 degrees F. Grease a 9x13 pan with butter, oil or pan spray. Dust with flour by pouring in a tablespoon of flour and tipping the pan around until the whole surface is covered with flour. Tap the pan upside down over the sink or trash bin to remove any excess flour. Combine the dry ingredients in a large bowl and stir to mix well and break up any baking soda lumps if you have some. Mix the wet ingredients and add to the dry ingredients stirring just until combined. Stir in the nuts. Pour into the prepared pan and bake for 30 minutes or until the cake is golden and springs back to a light touch.
  2. Cool the cake. When it has cooled, you can cover the surface of the cake with banana sliced into thin coins just before you frost the cake.
Frosting:
  1. Cream the butter, cream cheese, salt and vanilla together until soft and fluffy using a hand mixer or stand mixer. Beat in the powdered sugar. Spread the frosting over the cooled cake. If you used the banana slices, you can put small dollops of frosting on banana slices and use an offset spatula to spread the frosting evenly over the cake. If desired, sprinkle toasted, shredded coconut over the frosting.

Toasted Walnuts with Rosemary


Hard to photograph...Delicious to eat

 

 

 

 

 

 

 

Toasted Walnuts with Rosemary
Author: 
Recipe type: Snack, Gifts, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 cups
 
Whether you are serving these as a snack, with drinks or using them to dress up a salad or sautéed vegetables, you will enjoy the earthy, resinous flavor of the rosemary and the salty-sweet-spicy combination of salt, sugar, and black pepper. They are delicious warm, but if you are packaging them, make sure they are completely cool. They also make a nice hostess or holiday gift. Do not substitute table salt for the kosher salt. The larger crystals of the kosher salt not only add a nice texture and crunch of salt in some bites, but the same volume of table salt has twice the saltiness of kosher salt. You can use any of the larger-grained sea salts. You can make the dried ground rosemary by stripping fresh rosemary needles from their stems and leaving them to dry on a sheet of parchment paper for a day or two. Grind them in a blender or electric coffee grinder. If you do not have ground rosemary, you can substitute 3 tablespoons of chopped, fresh rosemary needles.
Ingredients
  • 4 cups (1 pound) walnut halves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried ground rosemary needles
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons coarsely ground fresh black pepper
Instructions
  1. Heat the oven to 350°F.
  2. In a medium bowl, mix the rosemary, salt, sugar, and pepper. Add the nuts, drizzle in the oil and gently mix all of the ingredients until the nuts are evenly coated with the oil and the seasonings. Transfer to a baking sheet lined with a non-stick silicone liner such as Silpat or aluminum foil. Bake on the middle rack of the oven, stirring occasionally until the nuts are golden and toasted, about 15 minutes. Cool the nuts in the pan on a cooling rack. When the nuts are cool, transfer to a serving bowl or an airtight container. These will keep for 2 weeks at room temperature.