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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (20517)	11/20/2007 4:34:47 AM
From: Ish	Read Replies (1) \| Respond to of 25073

<<It seems at one time I had a Swedish cookie recipe and it called for filberts. Since I had no idea what a filbert was, I used almonds.>> You got lucky. It wouldn't have worked if you used oysters.

To: sandintoes who wrote (20517)	11/20/2007 7:55:37 PM
From: Lynn	Read Replies (1) \| Respond to of 25073

I have seen recipes that suggest walnuts as an alternative to hazelnuts (filberts). No idea about Swedish cookies, but I know 100% hazelnuts are used in English cookies. My all time favorite cookies (biscuits) are McVitie's Chocolate and Whole Hazelnut Boasters. They are not available in the U.S., although other McVitie's sweet biscuits (cookies) are. The two English tea shops I go to quite frequently that also sell food products from the U.K. were unable to get them for me, even though I offered to purchase a case. Mc Vitie just does not export them. Our commercially available hazelnuts are larger than the ones in those delicious Boasters. After giving up trying to duplicate a gag-down recipe, I wrote to Pepperidge Farm with a suggestion to make them, since the texture is similar to their chocolate chip cookies (Chesapeake comes to mind). I even offered to send them a pack so them could taste what I meant. They wrote a nice letter back with a WAD of coupons and a negative reply. Alas, I now suppose hazelnuts are not as common as I had thought--my family always had them around to nibble on when I was a child. This lack of Boasters in the U.S. forces me to load up every time I come back from the U.K. The Boasters and a few other delicate food items fill up my carry on bag. Every time I get to U.S. Customs, however, I feel like crawling under the table when the customs person s-c-r-e-a-m-s out, "AGRICULTURE," before I can get past the, "Yes... I," when asked if I have and agricultural products or foods. Lynn

To: sandintoes who wrote (20517)	11/21/2007 5:41:03 PM
From: Lynn	Read Replies (1) \| Respond to of 25073

This hazlenut recipe looks easy and tasty to me. Be sure to check the bottom of the page for a few other hazlenut recipes: Hazelnut Crunch (Noci Croccante) Recipe courtesy Giada De Laurentiis See this recipe on air Sunday Nov. 25 at 11:00 AM ET/PT. Show: Everyday Italian Episode: Easy Weekend Entertaining 1 1/2 cups sugar 1 cup water 1/2 cup light corn syrup 1/3 cup dark corn syrup 2 1/2 cups coarsely chopped toasted hazelnuts 2 tablespoons unsalted butter 1/2 teaspoon salt 1 teaspoon baking soda Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard. Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream. foodnetwork.com