---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Recipes - Hazelnut Butter
 Categories: Nuts
      Yield: 1 Recipe
 
           GENERAL DIRECTIONS
 
  FOOD PROCESSOR: Place roasted hazelnuts in food processor container with
  all-purpose blade. Process to coarse butter texture, about 3 minutes.
  Gradually add sugar, salt or other ingredients through feed tube. Scrape
  down sides; continue to process until desired texture is achieved, 4 to
        7    minutes.
  
  BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in
  blender container and grind to meal on low speed. Continue to blend on
  low for several minutes, scraping down sides of container as required
  and adding another tablespoon of oil, if necessary. When butter is
  fairly fluid, blend on high for 2 to 3 minutes or until desired texture
  is achieved. Gradually add other ingredients and blend on low until
  thoroughly mixed.
  
  FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw
  sunflower seeds to finished butter.
  
  NATURAL HAZELNUT BUTTER:
  
  2 cups (9 oz.) Oregon hazelnuts, roasted
      1/2    teaspoon salt
      3/4    teaspoon powdered sugar
  
  Follow general directions. Makes 1 cup butter. Natural hazelnut butter
  will be dark brown in color, due to the presence of some skins.
  
  CHOCOLATE HAZELNUT BUTTER:
  
  2 cups (9 oz.) Oregon hazelnuts, roasted
    1-1/4    cups powdered sugar
    3-1/2    tablespoons cocoa
  
  Follow general directions. Makes 1-3/4 cups butter.
  CINNAMON & SPICE HAZELNUT BUTTER:
  
  2 cups (9 oz.) Oregon hazelnuts, roasted
      1/3    cup powdered sugar
      1/2    teaspoon ground allspice
      1/2    teaspoon ground cinnamon
  
  Follow general directions. Makes 1-1/4 cups butter.
  
  NOTE: These butter recipes are for "old fashioned" butters with no
  stabilizers; if they are kept refrigerated, very little oil separation
  will occur. Shelf life is about 3 months in the refrigerator.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry -and- The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Gourmet Oregon Hazelnut Butter
 Categories: Spreads
      Yield: 6 Portions
 
    1/2 c  Butter or margarine
      2 ts Lemon juice
    1/3 c  Oregon hazelnuts
           -- finely chopped
    1/2 ts Salt
      1 ds Celery salt
      1 ds Cayenne pepper
 
  Soften butter or margarine until just workable. Add other ingredients
  and thoroughly blend together. Serve at room temperature to top fish,
  chicken or warm vegetables. Will top six salmon steaks generously.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey-Hazelnut Spread
 Categories: Spreads, Condiments
      Yield: 1 Recipe
 
      1 c  Oregon hazelnut kernels
      1 c  (12 oz.) whipped honey
 
  Yield: 1-1/2 cups.
  
  Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake
  in a 350 oven until golden throughout (cut one in half to check color)
  10 to 12 minutes. Let nuts cool. To remove skins, place nuts in a clean
  towel and rub gently to loosen peel. The nuts do not need to be
  completely skinned. Place nuts in a food processor or blender. Whirl,
  pulse on and off, just until finely chopped; do not whirl into a paste.
  In a bowl, combine honey and nuts; mix to blend. Serve, or pack into
  small containers and cover. Store in cool place up to 1 month.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Paste
 Categories: Candies
      Yield: 1 Recipe
 
      1 lb Roasted Oregon hazelnuts
           -- (3-1/2 cups)
      6 tb Egg whites (appox. 3 large)
      2 c  Powdered sugar
      2 ts Hazelnut liqueur
 
  Yield: 2 to 3 cups.
  
  Coarsely chop the hazelnuts. In a food processor or blender, finely
  grind about 1/3 of the nuts at a time, until mealy. Add egg whites,
  powdered sugar and liqueur. Blend until paste forms. Wrap and store in a
  covered container, up to 2 weeks.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Pancakes
 Categories: Breakfast, Breads
      Yield: 1 Recipe
 
      3 c  Buttermilk pancake mix
    1/4 lb Oregon hazelnuts, chopped
    1/4 ts Nutmeg
    1/4 ts Almond extract
      1 ts Vanilla
           Water as needed
 
  In a food processor or blender, grind hazelnuts into a meal (some small
  chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix
  with more water (approximately 1-1/2 cups) to proper consistency. Cook
  on griddle.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Granola
 Categories: Breakfast, Cereal
      Yield: 6 Servings
 
      4 c  Oatmeal
      1 c  Oregon hazelnuts
           -- roasted & chopped
      1 c  Flaked coconut
    1/2 c  Wheat germ flakes
      1 c  Raisins
    2/3 c  Honey
      1 tb Water
      1 ts Vanilla
      2 tb Oil
 
  Yield: 6 to 8 servings.
  
  Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl, mix
  lightly. Stir together honey, water, vanilla, and oil, then combine well
  with dry mixture. Spread in a 3-quart, lightly oiled baking pan. Bake at
  325 for 20-25 minutes, stirring every 5 minutes. Add raisins after
  baking. When cool, store in airtight container. Serve with milk or eat
  as a snack.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Muesli
 Categories: Breakfast, Cereal
      Yield: 12 Servings
 
      1 c  Oregon hazelnuts
           -- roasted & chopped
    1/2 c  Sunflower seeds
      3 c  Quick-cooking rolled oats
    3/4 c  Wheat germ
      1 c  Raisins
    1/2 c  Dried apricots cut up
    1/4 c  Coconut ribbons
    1/2 c  Brown sugar (optional)
 
  Blend all ingredients together and store in an airtight container.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Waffles
 Categories: Breads, Breakfast
      Yield: 4 Servings
 
  1 1/4 c  Sifted flour
  2 1/2 ts Baking powder
    1/2 ts Salt
      1 tb Sugar
      2    Eggs; separated
      1 c  Milk
      2 tb Butter or margarine; melted
    3/4 c  Chopped Oregon hazelnuts
           -(roasted)
 
  Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk.
  Pour egg-milk mixture and melted butter into a well made in the dry
  ingredients; stir only until all ingredients are mixed. Beat egg whites
  until stiff but still glossy; fold into batter with hazelnuts. Pour
  batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and
  browned.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Syrup
 Categories: Condiments
      Yield: 1 Recipe
 
    1/2 c  Chopped Oregon hazelnuts
      2 tb Butter or margarine
    3/4 c  Maple syrup
 
  Yield: about 1-1/4  cups.
  
  In saucepan, saut hazelnuts in butter until lightly browned. Add syrup
  and heat through.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Appetizer
 Categories: Appetizers
      Yield: 48 Appetizers
 
     10    Strips sliced bacon
    3/4 c  Chopped Oregon hazelnuts
      1 c  Grated cheddar cheese
      1 tb Parsley, snipped
      1 ts Grated onion
    1/2 c  Mayonnaise
    1/4 ts Worcestershire sauce
      1 ds Cayenne pepper
     12    Slices thin wheat bread
 
  Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts
  and remaining ingredients, except bread. Remove crusts from bread, cut
  into quarters and spread mixture on top of squares. Place on cookie
  sheet and bake at 350 for 10 minutes. Serve hot.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey Spiced Oregon Hazelnuts
 Categories: Snacks, Appetizers
      Yield: 4 Cups
 
      2 tb Olive oil
      1 tb Minced garlic
  1 1/2 tb Ground cumin
    1/4 ts Tabasco sauce
    1/2 c  Honey
      4 c  Roasted Oregon hazelnuts
 
  In a saut pan over medium heat, warm olive oil. Add garlic, cumin,
  Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10
  minutes, stirring often. Do not burn. Add the nuts and stir to coat
  well. Line a baking sheet with waxed paper or foil. Spread the coated
  nuts in a single layer on the baking sheet. Bake at 400 for 10 minutes.
  Remove from oven and cool completely. Serve as a snack or as a garnish
  for soups or salads.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crunchy Chicken Bites
 Categories: Appetizers, Poultry
      Yield: 1 Recipe
 
    1/4 c  Cornstarch
      1 ts Salt
    1/2 ts Sugar
      2 tb Dry sherry
      2    Egg whites
      1    Whole chicken breast
           -- cut into 1-inch pieces
    3/4 c  Chopped Oregon hazelnuts
           -- (roasted)
           Oil for frying

-------------------------------MUSTARD SAUCE-------------------------------
    1/4 c  Dairy sour cream
    1/4 c  Salad dressing
           -OR- mayonnaise
      1 tb Dry mustard
    1/4 ts Sugar
 
  Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites
  until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll
  in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot
  oil until done. Drain and serve with a mustard sauce, if desired.
  
  For Mustard sauce: Blend all ingredients together and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Shrimp Cheese Puffs
 Categories: Appetizers
      Yield: 35 Puffs
 
  8 1/4 oz Canned pineapple
           -- well drained
    1/2 c  Shredded carrot
    1/2 lb Ricotta cheese
    1/2 c  Plain yogurt
      1 ts Lemon juice
      9 oz Canned small shrimp
           -- drained
      2    Hard cooked eggs; chopped
    1/2 c  Chopped Oregon hazelnuts
           -- (roasted)

---------------------------APPETIZER CREAM PUFFS---------------------------
    1/2 c  Butter or margarine
      1 c  Boiling water
      1 c  All-purpose flour
    1/4 ts Salt
      4    Eggs
 
  Yield: 35 to 40 puffs.
  
  Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and
  chill. Just before serving, spoon a rounded tablespoon of filling into
  each cream puff.
  
  Appetizer Cream Puffs: In a saucepan, melt 1/2 cup butter or margarine
  in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon
  salt all at once; stir vigorously. Cook and stir until mixture forms a
  ball that does not separate. Remove from heat; cool slightly. Add 4
  eggs, one at a time, beating until smooth after each. Drop level
  tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400
  for 25 minutes. Cool on rack. Cut off the top third of each puff. Remove
  any soft dough from inside.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut, Brie & Apple Appetizer
 Categories: Appetizers, Cheese/eggs
      Yield: 1 Recipe
 
      1 c  Chopped Oregon hazelnuts
           -- (roasted)
      4 oz Cream cheese
           -- room temperature
      8 oz Brie cheese; (rind trimmed)
           -- room temperature
      1    Tart apple; grated
 
  Blend well the cream cheese with the brie cheese. Add the hazelnuts and
  apple; blend. Spread on melba toast or crackers.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Fried Mushrooms
 Categories: Appetizers
      Yield: 4 Servings
 
      2    Eggs
    1/2 ts Salt
    1/8 ts Pepper
    1/8 ts Nutmeg
    1/3 c  Ground hazelnuts
           -- (1-1/2 oz. = 1/3 cup)
    1/2 c  Fine dry bread crumbs
      1 lb Mushrooms, washed and dried
           Shortening for deep frying
           -- (solid all-vegetable)
 
  Yield: 4 to 6 servings.
  
  In small bowl, slightly beat eggs with salt, pepper and nutmeg. In
  separate bowl, mix together Oregon hazelnuts and bread crumbs. Dip
  mushrooms in egg mixture, then coat with Oregon hazelnut mixture. Heat
  shortening to 365 in deep pan and fry mushrooms, a few at a time, 6 to 7
  minutes, or until golden brown on all sides. Drain on paper towel and
  sprinkle with additional salt, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Holiday Muncher
 Categories: Appetizers, Snacks, Fruits/nuts
      Yield: 4 Cups
 
    1/2 c  Dark seedless raisins
    1/2 c  Golden seedless raisins
    1/3 c  Cognac or apple cider
    1/4 ts Grated lemon peel
      1 c  Chopped Calif. dried figs
           --(about 8 oz.)
      2 c  Roasted Oregon hazelnuts
           --(about 8 oz.)
 
  Combine raisins, cognac or cider and lemon peel in small saucepan.
  Simmer until liquid is absorbed; cool. Mix with figs and Oregon
  hazelnuts. Serve as a snack.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Salty Glazed Hazelnuts
 Categories: Appetizers, Fruits/nuts
      Yield: 2 Cups
 
      2 tb Butter or margarine
      2 c  Oregon hazelnuts
           -- (about 8 oz.)
      1 ts Salt
    1/4 c  Sugar
 
  Melt butter in skillet and add hazelnuts. Stir over medium heat, until
  lightly toasted, about 5 minutes. Add salt and sugar and stir for
  another 8 to 10 minutes longer, or until sugar carmelizes over
  hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Trail Mix
 Categories: Snacks, Fruits/nuts
      Yield: 1 Recipe
 
      6 c  Kix cereal
  1 1/2 c  Roasted Oregon hazelnuts
           --coarsely chopped or whole
      1 c  Golden raisins
      1 c  Banana chips
      1 pk Non-instant vanilla pudding
           --(small box)
    1/2 c  Honey
    1/2 c  Peanut butter
 
  Mix cereal, nuts, raisins and banana chips together. In saucepan,
  combine vanilla pudding and honey; bring to a boil and boil 30 seconds.
  Remove from heat. Stir in peanut butter; mix well. Pour over cereal mix
  and mix until coated. Put on cookie sheet to cool.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Hazelnuts
 Categories: Appetizers, Fruits/nuts, Snacks
      Yield: 2 Cups
 
      2 c  Oregon hazelnuts
   3/16 c  Butter or margarine
    1/2 ts Curry powder
    1/2 ts Salt
 
  Melt butter in sauce pan; stir in curry powder, salt and hazelnuts. Turn
  into shallow baking pan. Bake in a 275 oven for 20 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Olive Cheese Ball
 Categories: Appetizers, Cheese/eggs, Fruits/nuts
      Yield: 1 Cheese bal
 
      8 oz Cream cheese; softened
      8 oz Sharp cheddar cheese
           - (2 cups), shredded,
           - room temperature
    1/2 c  Chopped stuffed grn. olives
      2 tb Minced parsley
      1 tb Minced green onion
    1/4 ts Hot pepper sauce
    1/2 c  Roasted Oregon hazelnuts
           --(finely chopped)
 
  In a large bowl, cream together the cream and sharp cheeses. Stir in
  olives, parsley, green onion and hot pepper sauce until well mixed.
  Shape into a ball and roll in the chopped hazelnuts. Cover and chill 1
  to 24 hours. Serve with crackers.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut-Orange Cheese Ball
 Categories: Appetizers, Cheese/eggs
      Yield: 1 Recipe
 
      8 oz Cream cheese; softened
    1/4 c  Butter or margarine
           -- softened
      1 tb Grated onion
  1 1/2 c  Chopped Oregon hazelnuts
           -- (roasted)
    3/4 ts Grated orange peel
 
  In a bowl, mix cream cheese and margarine together until smooth. Stir in
  onion, 1 cup hazelnuts and orange peel. Shape into a ball. Roll in
  remaining hazelnuts, wrap in plastic wrap, and chill until firm. Best if
  allowed to season overnight. Serve with crackers.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Seasoned Toasted Hazelnuts
 Categories: Snacks, Appetizers, Fruits/nuts
      Yield: 2 Cups
 
      2 c  Oregon hazelnuts
   3/16 c  Butter or margarine
    1/2 ts Salt
    1/2 ts Worcestershire
    1/2 ts Garlic powder
      1 ds Tabasco
 
  Melt butter in saucepan; stir in salt, Worcestershire, garlic powder,
  Tabasco and hazelnuts. Turn into shallow pan. Bake in 275 oven for 20
  minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mandarin Hazelnut Salad
 Categories: Salads
      Yield: 6 Servings
 
      8 c  Mixed greens
           -torn into bite size pieces
      2    Green onions; chopped
    1/4 c  Chopped celery
      1 c  Drained Mandarin oranges

------------------------------PARSLEY DRESSING------------------------------
    1/2 c  Salad oil
    1/4 c  Chopped parsley
      2 tb Sugar
      2 tb Cider vinegar
           Salt and pepper to taste
      1 ds Tabasco sauce
 
  Mix all ingredients and allow flavors to blend.
  
  1 cup roasted Oregon hazelnuts, carmelized*
  
  Toss greens, onions, celery and oranges with dressing. Sprinkle with
  hazelnuts.
  
  *Carmelized hazelnuts:
  To carmelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy
  skillet. Mix nuts, covering well with sugar. Cook until a light amber
  color. Allow to cool on wax paper before use.
  
  Yield: 4 to 6 servings
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spinach Salad With Roasted Hazelnuts
 Categories: Salads
      Yield: 4 Servings
 
----------------------------------DRESSING----------------------------------
      2 tb Hazelnut oil or olive oil
      1    Lemon; juiced
      1 tb Dijon mustard
    1/4 ts Fresh ground pepper
      2 ts Honey
      1 ts Worcestershire sauce
    1/2 ts Salt

-----------------------------------SALAD-----------------------------------
      1 lb Fresh spinach
    1/4 lb Fresh mushrooms
    1/4 c  Crisp fried bacon, diced
    1/3 c  Chopped Oregon hazelnuts
           -- (roasted)
 
  Combine dressing ingredients in small bowl. Mix well and chill. Wash
  spinach and tear into small pieces. Combine mushrooms with spinach in
  salad bowl. Toss with bacon and chopped hazelnuts. Add dressing and mix
  well. Garnish with hard-boiled eggs, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Summer Fruit & Hazelnut Salad
 Categories: Salad
      Yield: 1 Recipe
 
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon)
    1/2 lb Jicama; peeled, rinsed, cut
           -- into match stick pieces
    1/4 c  Orange juice
      1 tb Lemon juice
      1 ts Poppy seeds
      1 ts Sugar
      2 c  Cubed, seeded, watermelon
      2 c  Cubed cantaloupe
      1 c  Seedless grapes; halved
      1 c  Strawberries; rinsed,
           -- hulled & chunked
      1 lg Kiwifruit; peeled & sliced
 
  In a large bowl, mix the jicama with orange and lemon juices, poppy
  seeds and sugar. Add the rest of the fruit and toss. Top with the
  hazelnuts and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Tropical Salad
 Categories: Salads, Main dish, Seafood
      Yield: 4 Servings
 
    2/3 c  Mayonnaise
    1/2 ts Salt
      1 ts Curry power
      1 ds Pepper
      2 lb Shrimp, shelled,
           -- cleaned & cooked
      1 c  Cooked rice
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon)
    3/4 c  Chopped celery
    1/4 c  Finely chopped onion
      4 md Bananas (all yellow)
           Romaine lettuce
           Lemon juice
           Oregon hazelnuts
           -(roasted and chopped)
 
  Blend mayonnaise with seasonings in bowl. Add shrimp, rice, hazelnuts,
  celery and onion. Toss lightly and chill. Halve bananas lengthwise,
  brush with lemon juice. Arrange bananas and shrimp/nut mixture on
  lettuce. Sprinkle with additional chopped hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Layered Hazelnut Pasta Garden Salad
 Categories: Salads
      Yield: 12 Servings
 
  1 1/2 c  Small shell macaroni
    1/2 c  Sliced green onions
  1 1/2 c  Sliced Oregon hazelnuts
      2 c  Mayonnaise
    1/4 c  Grated Parmesan cheese
      2 ts Sugar
    1/4 ts Garlic powder
      1 tb Lemon juice
      4 c  Mixed salad greens
           --(in bite-sized pieces)
      2    Stalks celery; diced
    1/2 c  Sliced radishes
      1 c  Broccoli flowerettes
           --(blanched)
    1/4 c  Crisp crumbled bacon
      2 md Tomatoes; cut into wedges
           Parsley for garnish
 
  Cook macaroni as directed on package, drain; rinse with cold water and
  drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix
  together mayonnaise, cheese, sugar, garlic and lemon juice. In a 9x13x2"
  pan or a 4-quart serving dish, layer the salad greens in the bottom of
  the dish. Cover greens with the macaroni-hazelnut mixture. On top of
  this, place the celery, then a layer of radishes and top with broccoli
  flowerettes. Spread mayonnaise mixture over broccoli. Chill for 2 to 24
  hours. Top with bacon, tomato wedges and parsley, just before serving.
  
  Yield: 8 to 12 servings.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Oregon Hazelnut Salad
 Categories: Salads
      Yield: 10 Servings
 
      1    Head Romaine
           -torn into bite-size pieces
      1    Avocado; peeled and cubed
      2    Tomatoes; seeded and cubed
    1/2 c  Roasted Oregon hazelnuts
    1/2 c  Alfalfa sprouts
    1/3 c  Green onions, sliced
    1/2 c  Mozzarella cheese, shredded

----------------------------------DRESSING----------------------------------
      2 tb White wine vinegar
      2 tb Dijon mustard
    1/3 c  Olive oil
           Freshly ground pepper
           -- to taste
 
  Chop nuts, saving a few whole nuts for garnish. In a large salad bowl,
  toss Romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese. In a
  small bowl, whisk together vinegar and mustard. Gradually drizzle in
  olive oil. Whisk; add pepper. Chill and pour over salad just before
  serving. Garnish with whole roasted hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut & Mushroom Salad
 Categories: Salads
      Yield: 6 Servings
 
    1/2 lb Mushrooms, sliced
    3/4 c  Salad oil
    1/2 c  Wine vinegar
      2 tb Water
    3/4 ts Salt
    3/4 ts Savory
    1/4 ts Onion powder
    1/8 ts Pepper
      1 sm Head romaine
           -torn into bite sized pieces
    3/4 c  Roasted & chopped hazelnuts
           -(Oregon)
 
  Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1
  hour. Toss undrained mushrooms with romaine and hazelnuts in salad bowl.
  
  Yield: 6 to 8 servings.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut-Shrimp Salad
 Categories: Salads, Main dish, Seafood
      Yield: 4 Servings
 
      2 lb Shrimp, cooked, shelled
           -- and coarsely chopped
    1/2 c  Dairy sour cream
    1/2 c  Mayonnaise
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      2 tb Chopped parsley
    1/4 ts Salt
    1/8 ts Pepper
    1/2 ts Dill weed
      3 tb Lemon juice
      2    Ripe avocados
           Lemon wedges
           Lettuce
 
  Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts,
  parsley, seasonings and 1 tablespoon lemon juice. Chill. Peel and slice
  avocado; brush with remaining lemon juice. Arrange avocado, salad and
  lemon wedges on lettuce-lined serving plate. Sprinkle remaining
  hazelnuts on shrimp salad.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Beef And Hazelnut Salad
 Categories: Salads, Main dish, Meats
      Yield: 1 Salad
 
      1 lb Sirloin steak (1/2" thick)
      6 c  Mixed salad greens
      1    Red bell pepper
      8 oz Sliced water chestnuts
           -- (canned), drained
      1 tb Salad oil

----------------------------------GARNISH----------------------------------
           Lettuce leaves
           Red pepper rings
           Chopped Oregon hazelnuts

----------------------------------MARINADE----------------------------------
    1/4 c  Green onion, chopped
      2    Garlic cloves; minced
      2 tb Japanese soy sauce
      1 tb Salad oil
      1 tb Sherry
      1 tb Water

----------------------------------DRESSING----------------------------------
      2 tb Rice vinegar
      2 tb Japanese soy sauce
      2 tb Salad oil
      1    Garlic clove; minced
      1 ts Sugar
    1/4 ts Curry
    1/4 ts Cayenne pepper
    1/4 ts Ginger
 
  *(spinach, leaf or iceberg lettuce; etc.)
  
  Slice steak crossgrain into 1/8" strips. Combine marinade ingredients,
  add beef strips, stirring to coat well. Let sit at room temperature for
  20-30 minutes (or refrigerate several hours.) Combine dressing
  ingredients and mix well; let stand at room temperature for 30 minutes
  so flavors can blend. Tear salad greens into bite-sized pieces,
  reserving a few leaves for garnish. Cut half of red pepper into rings
  for garnish; cut remaining half into slivers. In a large bowl, combine
  salad greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon
  oil in large skillet. Quickly brown half of stead; remove from pan and
  brown other half of steak. Add steak to salad in bowl. Pour dressing in
  skillet and heat through; pour hot dressing over salad in bowl. Toss to
  mix well. Garnish with lettuce leaves, pepper rings and hazelnuts. Serve
  immediately. If salad must sit before eating, serve dressing alongside.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cucumber Oregon Hazelnut Salad
 Categories: Salads
      Yield: 6 Servings
 
      2 lg Cucumbers; seeded & diced
      1    Zucchini; thinly sliced
      1    Red onion
           - thinly sliced & separated
      1 lg Clove garlic; minced
      1 lg Carrot; grated
      1 lg Avocado; diced
      1 c  Unflavored yogurt
      3 oz Crumbled blue cheese
    1/2 ts Salt
    1/4 ts Pepper
      1 ds Tabasco
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Mix all vegetables together in a large bowl. Combine yogurt, cheese,
  salt and pepper and tabasco sauce. Toss with vegetables and garnish with
  roasted hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Main Dish Salad
 Categories: Salads, Main dish, Poultry
      Yield: 1 Recipe
 
    1/2 c  Oregon hazelnut butter
    1/3 c  Hot water
    1/4 c  Soy sauce
      2 tb Red wine vinegar
      2 tb Oriental sesame oil
      2 ts Granulated sugar
      2    Garlic cloves; crushed
      1 ts Crushed hot red pepper
      1    Can (5 oz.) white turkey
           - (or chicken meat)
    1/2 lb Pasta (linguine, fettuccine,
           - seashells, etc.)
      1 tb Vegetable oil
    3/4 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
    1/2 c  Green onions
      1    Bunch broccoli
           -- cut into 1" florets
      6 sm Carrots
           -- cut in half lengthwise
 
  Combine hazelnut butter and hot water in blender or processor, mix until
  smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red
  pepper, blend. Place meat (shredded slightly) in a medium bowl. Add
  hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2
  hours. In a large pot of boiling water, cook pasta until tender but
  firm, about 10 minutes. Drain and rinse under cool water. Drain well. In
  a large saucepan of boiling water, cook carrots about 3 minutes, then
  add broccoli and cook 3 more minutes, until broccoli is bright green and
  crisp-tender. Drain and rinse until cool; drain well. In a large bowl,
  toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts
  and onions. Toss and serve slightly chilled or at room temperature.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Western Hazelnut Romaine Salad
 Categories: Salads
      Yield: 6 Servings
 
      6    Slices bacon
      1 md Head romaine lettuce
    1/2 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
    1/4 c  Bacon drippings
    1/3 c  Cider vinegar
      1 tb Sugar
      1 tb Water
    1/2 ts Salt
    1/4 ts Dry mustard
    1/4 ts Pepper
 
  Cook bacon until crisp; reserve 1/4 cup drippings for dressing. Toss
  romaine (torn into bite-size pieces) in a large salad bowl. Refrigerate
  until ready to serve. Mix bacon drippings, vinegar, sugar, water, salt,
  mustard and pepper. Cook until mixture starts to boil on stove top or in
  microwave oven; stir to dissolve sugar. Pour over salad greens and
  hazelnuts, tossing to coat. Crumble bacon and sprinkle over the top.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Dijon Potato Salad
 Categories: Salads
      Yield: 1 Recipe
 
      1 c  Mayonnaise
      2 tb Dijon style mustard
      2 ts Dried dillweed
      1 ts Salt
    1/4 ts Pepper
      2 lb Cooked small red potatoes
           -- cubed
      1 c  Sliced radishes
      4    Green onions
           -- thinly sliced
    1/2 c  Roasted & chopped hazelnuts
           -- Oregon hazelnuts
 
  Combine mayonnaise, mustard, dillweed, salt and pepper. Add remaining
  ingredients and mix to coat vegetables. Chill and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Chicken-Oregon Hazelnut Salad In Melon Shell
 Categories: Salads, Main dish, Poultry
      Yield: 6 Servings
 
      3 sm Melons; halved & seeded
           -- (drain upside down
           -- on towel)

------------------------------CHICKEN FILLING------------------------------
      2 c  Cubed, cooked chicken
    1/2 c  Diced celery
      1    Apple (tart) cored, chopped
      1 tb Green onion, finely chopped
      1 tb Capers, drained
    2/3 c  Oregon hazelnuts, roasted
           -- and coarsely chopped
    1/2 c  Mayonnaise
      2 tb Sour cream
      2 ts Curry powder
           Currants for garnish
 
  Combine first six ingredients, except apples. Mix mayonnaise, sour cream
  and curry together and stir into chicken mixture. Cover and refrigerate
  4 hours or overnight. Add chopped apples that have been dipped in lemon
  juice and water. Fill cavity of melons. Garnish with sprinkle of
  currants over top.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Chicken Hazelnut Salad
 Categories: Salads, Main dish, Poultry
      Yield: 1 Recipe
 
-----------------------------------SALAD-----------------------------------
      2 c  Cooked chicken breast
           -- cubed
      1 c  Shredded carrots
      2 c  (5 oz.) bean sprouts
      1 c  Red sweet pepper, diced
      1 c  Sliced olives
      1 c  Sliced celery
    1/2 c  Coarsely chopped hazelnuts
           -(Oregon), roasted
  1 1/2 c  Chow mein noodles

----------------------------------DRESSING----------------------------------
  1 1/2 c  Mayonnaise
      2 ts Curry powder
      1 tb Teriyaki sauce
      1 tb Lemon juice
      1 ts Sesame seeds
 
  Salad: Combine all ingredients, except noodles.
  
  Dressing: Blend together and toss with salad ingredients. Just before
  serving, add noodles.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Waldorf Chicken Hazelnut Salad
 Categories: Main dish, Salads, Poultry
      Yield: 4 Servings
 
      4    Stalks celery
           - cut into 1/4-inch pieces
      1    Red apple; cored & diced
  1 1/4 c  Cooked & diced chicken
    1/2 c  Chopped dates
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
    3/4 c  Mayonnaise
      4 tb Sour cream
      1 ts Lemon juice
      3    Drops hot pepper sauce
           Salt & pepper to taste
 
  In a large bowl, combine the celery, apple, chicken, dates and
  hazelnuts. Blend together the mayonnaise, sour cream, lemon juice and
  hot pepper sauce. Add salt and pepper, to taste. Fold into chopped
  mixture and serve on a chilled lettuce leaf.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Waldorf Salad
 Categories: Salads
      Yield: 1 Recipe
 
    1/4 c  Mayonnaise
    1/4 c  Whipped cream or topping
      1 lb Apples, tart
           -- unpeeled and diced
      1 c  Chopped celery
    1/4 c  Oregon hazelnuts
           -- sliced or chopped
      2 tb Chopped maraschino cherries
    1/4 ts Salt
      2 ts Sugar (optional)
           Lettuce
 
  Combine mayonnaise and whipped cream. Add each apple to dressing as soon
  as diced. Add celery, nuts, cherries, salt and sugar; mix well. Chill
  and serve on a bed of lettuce.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cream of Broccoli & Hazelnut Soup Au Gratin
 Categories: Soups
      Yield: 10 Cups
 
      1 tb Butter
      1 md Onion; chopped
      1 lg Bunch broccoli
      3 md Potatoes; peeled & diced
      6 c  Chicken stock
  1 1/4 c  Heavy cream
      1 c  Finely chopped hazelnuts
           -(roasted, Oregon)
      2 tb Cream sherry
    1/4 c  Grated parmesan cheese
  1 1/2 ts Salt
    1/8 ts Freshly ground pepper
  1 1/2 c  Grated Gruyere cheese
  1 1/4 c  Coarsely chopped hazelnuts
           -(Oregon hazelnuts)
 
  Yield: 10 (1-cup) servings.
  
  Melt butter in a 4 to 6-quart soup kettle. Saut onion until softened,
  about 3 minutes. Cut broccoli into florets and thinly slice tender upper
  portion of stems. Add to kettle along with potatoes and chicken stock.
  Cover and simmer until potatoes and broccoli are tender, about 20
  minutes. Puree mixture in several batches in food processor. Return
  puree to kettle and stir in cream, finely chopped hazelnuts, sherry,
  parmesan cheese, salt and pepper to taste. Gently heat.
  
  To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each
  with 1/2 ounce grated Gruyere cheese and 1/2 ounce coarsely chopped
  hazelnuts. Place under the broiler until cheese is melted and hazelnuts
  are browned, about 1 minute.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: 3-Pepper Oregon Hazelnut Soup
 Categories: Soups
      Yield: 6 Servings
 
      1 qt Chicken stock
      1 c  Lentils
    1/2 c  Chopped onions
    1/2 c  Chopped carrots
    1/4 c  Chopped celery
      2    Garlic cloves
    1/2 ts Coriander
    1/2 ts Fenugreek
    1/4 ts Cumin
      2 c  Water
  1 1/2 c  Oregon hazelnuts
           -- toasted & chopped
      1 ts Mixed pepper corns*
      2 tb Roux**
 
  *(pink, green & black, cracked)
  
  **(equal parts of soft butter and flour worked into smooth paste)
  
  Combine stock, lentils, onions, carrots, celery, garlic, coriander,
  fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce
  heat and simmer 1 hour. Remove from heat and put through a sieve or
  puree and return to pot. Add water, hazelnuts, peppers, and simmer 15
  minutes. Thicken by beating in roux and cooking an additional 15
  minutes. Salt to taste. Garnish with sour cream, chopped onion or chives
  and Oregon hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Squash Soup
 Categories: Soups
      Yield: 6 Servings
 
  1 1/2 c  Mashed, cooked squash; -OR-
     12 oz Frozen cooked squash
      1 c  Finely chopped hazelnuts
           -(Oregon)
    1/2 c  Finely chopped onion
      1 qt Chicken broth or stock
           Salt to taste
    1/4 ts Pepper
      2 tb Butter or margarine
      2 tb Sherry
 
  Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil;
  cover and simmer 30 minutes, stirring occasionally. Stir in salt to
  taste, pepper, butter and sherry. Garnish with roasted and sliced
  hazelnuts, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Trail Risotto-Oregon Hazelnut-Sausage Mix
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      5    German or Italian sausages
           -- (1 1/2 lbs.)
  1 1/2 c  Red onion, coarsely chopped
      2 tb Butter
      1    Green pepper
           -- coarsely chopped
      1    Red pepper
           -- coarsely chopped
      2    Bananas; sliced
    3/4 c  Halved Oregon hazelnuts
    1/2 c  Currants or raisins
      4 c  Cooked rice
           Salt and pepper to taste

----------------------------------GARNISH----------------------------------
      3    Hard-cooked eggs; sieved
           Finely chopped parsley
           Finely chopped basil
           Finely chopped chives
 
  Brown the sausages in large frying pan or electric skillet. Drain
  sausage and cut into chunks. Melt butter in skillet and add chopped
  onions. Cover and cook until onions are barely tender. Add peppers and
  saut until barely tender. Add rice, sausage and salt and pepper tossing
  with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and
  carefully toss together. Season to taste. Serve on a heated platter. Top
  with sieved egg and herb mixture. Excellent brunch dish.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Beef Stir Fry
 Categories: Main dish, Meats, Stir-fry
      Yield: 4 Servings
 
      1 lb Beef top round
           -- cut in thin strips
      3 tb Teriyaki sauce
      2 tb Oil (divided)
      2 ts Cornstarch
      1    Green pepper
           -- cut into 3/4-inch slices
      2    Carrots; sliced
           -- pre-cooked tender crisp
      6    Green onions
           -- cut into 2-inch slices
    3/4 c  Roasted & chopped hazelnuts
           -- (Oregon hazelnuts)
 
  Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips
  and marinate 30 minutes. Drain beef (reserve marinade), and add to hot
  oil in skillet. Add vegetables and cook until meat is done and
  vegetables are tender crisp. Add rest of marinade and cook until
  thickened. Top with hazelnuts and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Baby Artichoke & Oregon Hazelnut Saut
 Categories: Main dish, Meats, Vegetables
      Yield: 6 Servings
 
     12    Artichokes, small size
    1/2 c  Olive oil
  1 1/2 c  Red onions
           -- bite-size pieces
  1 1/4 c  Oregon hazelnuts
           -- coarsely chopped
    1/4 c  Fresh oregano, chopped
    1/4 c  Fresh parsley, chopped
      1 c  Dry white wine
           Salt and pepper
           Whole Oregon hazelnuts
           -- roasted
           Oregano sprigs
  2 1/2 lb Lean pork tenderloin
           -- roasted
 
  Rinse artichokes, remove outer leaves until light green leaves appear.
  Reserve outer leaves and cut off stems and top quarter of each
  artichoke.
  
  Cut artichokes into halves and saut in hot olive oil for about 8
  minutes. Add onions and chopped hazelnuts, and continue cooking until
  onions are crisp-tender. Add wine, oregano and parsley; lightly toss
  together. Season to taste. Garnish with whole hazelnuts and oregano
  sprigs. Serve with sliced pork tenderloin.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Barley Casserole
 Categories: Grains, Side dish
      Yield: 6 Servings
 
      1 c  Pearl barley
      6 tb Butter
    1/2 c  Oregon hazelnuts, chopped
      1 md Onion; finely chopped
    1/4 c  Green onion or chives
    1/4 ts Salt
    1/4 ts Pepper
      2 cn Chicken broth, undiluted
           -(14 oz. cans)
           Parsley for garnish
 
  Rinse barley and drain. In frying pan, heat two tablespoons butter. Add
  hazelnuts and stir until lightly roasted. Remove from heat and set nuts
  aside. Add remaining butter to pan, along with barley and onion. Cook
  until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon
  into 1-1/2 quart casserole. (Freeze or chill at this point if desired)
  Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at
  375 degrees for 70 minutes, or until liquid is absorbed. Garnish with
  parsley and serve immediately.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Toasted Oregon Hazelnut Cakes
 Categories: Side dish, Appetizers
      Yield: 18 Cakes
 
      2 c  Roasted Oregon hazelnuts
  1 1/2 tb Fresh basil, minced
  1 1/2 tb Fresh thyme, minced
      2 ts Fresh marjoram, minced
      1 c  Minced onion
      2    10-inch flour tortillas
           - dried on griddle or grill
           - then crumbled/chopped
    1/2 lb Grated muenster cheese
           -OR emmentaler cheese
      1 ts Ground black pepper
      1 ts Salt
      2    Eggs
           Vegetable oil
 
  Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas,
  cheese, pepper and salt. Place the mixture in the bowl of a food
  processor fitted with a metal blade; pulse until coarsely chopped. Beat
  eggs in a medium bowl; fold nut mixture into the eggs. Measure 1/4 cup
  portions and use your hands to shape into oval cakes (you should have 18
  cakes). If preparing ahead, separate the cakes between layers of wax or
  parchment paper, wrap tightly with plastic wrap and refrigerate until
  ready to cook. Lightly oil a cast-iron skillet or griddle and heat over
  medium heat. Grill hazelnut cakes until golden brown, about 2 to 3
  minutes on each side.
  
  Yield: 6 servings (3 cakes each).
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Manicotti
 Categories: Main dish, Meatless
      Yield: 8 Manicotti
 
      8    Packaged manicotti
      1 c  Coarsely chopped hazelnuts
           -(roasted) Oregon hazelnuts
      1 pk Frozen chopped spinach
           -- thawed and drained well
    1/2 c  Cottage cheese
    1/2 c  Green onions, sliced
      1 ts Garlic salt
    1/4 ts Nutmeg
    1/4 ts Pepper
      2    Eggs; slightly beaten
      3 c  Spaghetti sauce
 
  Precook manicotti in boiling water until partially softened (about 5
  minutes), drain. Mix hazelnuts, spinach, cottage cheese, onions,
  seasonings and eggs; fill manicotti. Cover bottom of a 2-quart baking
  dish with one cup spaghetti sauce. Arrange filled manicotti in a single
  layer in baking dish, allowing space between each for expansion during
  cooking. Cover with remaining sauce. Cover dish and bake at 375 for
  40-45 minutes. Allow 1 or 2 per person.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Sirloin With Hazelnut Sauce
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Boneless American lamb
           - sirloin steaks,
           - cut 3/4" thick
  1 1/2 sl Whole wheat bread
           - (firm-textured),
           - torn in small cubes
    1/4 c  Beef broth
      2 tb Apple juice or white wine
    1/3 c  Roasted Oregon hazelnuts
      2    Garlic cloves; minced
      1 tb White wine vinegar
      1 ts Olive oil
      1 ds Ground red pepper
      1 tb Fresh snipped parsley
    1/4 ts Salt
    1/4 ts Ground black pepper
           Whole Oregon hazelnuts
           -- (optional)
 
  In a small bowl, combine bread cubes, broth and apple juice. Let stand 5
  minutes. In food processor or blender, grind hazelnuts. Add bread
  mixture, garlic, white wine vinegar, olive oil and red pepper. Process
  until smooth. Spoon into bowl and chill several hours. Sprinkle lamb
  steaks with salt and black pepper. Broil or grill four inches from heat
  for 3 to 5 minutes. Turn and broil or grill 3 to 5 minutes or until
  desired doneness. Stir parsley into sauce and serve with lamb steaks.
  Garnish with nuts, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut-Orange-Beef & Broccoli
 Categories: Meats, Main dish, Stir-fry
      Yield: 4 Servings
 
    3/4 lb Beef top sirloin steak
           -- well-trimmed, cut into
           -- thin slices, about 1")
  1 1/2 tb Soy sauce
      1 ts Powdered ginger
      1 tb Vegetable oil
  2 1/2 c  Small broccoli florets
      1    Red bell pepper; cut into
           -- short, thin strips
    2/3 c  Salsa sauce
      1 ts Sugar
    1/3 c  Orange juice concentrate
           -- undiluted
      1 tb Cornstarch
      5    Green onions
           -- cut into 1/2-inch pieces
    3/4 c  Roasted & chopped hazelnuts
           -- (Oregon hazelnuts)
 
  Slice meat into 1-inch pieces with all fat removed. Toss with soy sauce
  and ginger. Let stand for at least 10 minutes. Drain meat. Heat oil in
  frying pan and add the meat and quickly fry. Add the broccoli and red
  pepper. Add the salsa and cook until vegetables are tender crisp.
  Combine the orange juice and cornstarch and add to the meat mixture with
  the green onions and cook until thickened. Top with the hazelnuts and
  serve with rice, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Beef & Onions In Pockets
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      2 tb Sugar
    1/4 ts Pepper
    1/2 c  Soy sauce
  1 1/2 lb Boneless lean beef steak
           -- (such as sirloin)
    1/2 c  Roasted & chopped hazelnuts
           - (Oregon hazelnuts)
      2 tb Salad oil
      2    Garlic cloves; minced
      2 ts Grated fresh ginger
      2    Onions; sliced
      6    Rounds of pocket bread
           -- cut into halves

--------------------------CABBAGE AND CARROT SLAW--------------------------
      3 tb White vinegar
      2 tb Sugar
      2 c  Shredded cabbage
      1 c  Shredded carrots
 
  Yield: 4 to 6 servings.
  
  Slice meat into small strips about 1/8-inch thick and 2 inches long.
  Marinate meat in soy sauce, sugar and pepper for 2 to 3 hours. In a
  frying pan, place salad oil, garlic, ginger and onion slices. Saut
  until onions are transparent. Add drained meat and stir fry until meat
  is done. Add nuts and mix. To serve, place a spoonful of cabbage and
  carrot slaw in open pocket bread and some of the meat mixture.
  
  Cabbage and carrot slaw:
  
  In a bowl, stir together 3 tablespoons white vinegar and 2 tablespoons
  sugar. Add 2 cups shredded cabbage and 1 cup shredded carrots. Cover and
  chill up to 4 hours.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Bell Pepper & Leek Saut
 Categories: Vegetables, Side dish
      Yield: 4 Servings
 
      2    Red bell peppers
      2    Green bell peppers
      2    Leeks
      2 tb Butter
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
           Salt & pepper to taste
 
  Yield: 4 to 6 servings.
  
  Cut the peppers into thin strips. Slice the leeks on the diagonal into
  1/2-inch pieces. Melt butter in a medium saut pan. Add the peppers and
  the leeks; cook over medium heat for a minute or two. Add hazelnuts, and
  continue cooking for another five minutes. Add salt and pepper, to
  taste.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Hazelnuts
 Categories: Appetizers, Snacks, Fruits/nuts
      Yield: 2 Cups
 
      2 c  Oregon hazelnuts
   3/16 c  Butter or margarine
    3/4 ts Chili powder
      1 ds Salt
 
  Melt butter in sauce pan; stir in chili powder, salt and hazelnuts. Turn
  into shallow baking pan. Bake in a 275 oven for 20 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Chicken & Hazelnut Enchiladas
 Categories: Main dish, Poultry
      Yield: 6 Servings
 
      1 lb Fresh tomatillos; OR
     12 oz -Canned tomatillos
      2    Garlic cloves; peeled
      2    Jalapeno peppers; seeded
      2 tb Cilantro leaves
      2 tb Onion
    1/3 c  Sour cream
    1/3 c  Plain yogurt
      1 tb Honey
    1/4 ts Salt
    1/3 c  Canned diced green chilies
      6    Corn tortillas
      2 c  Cooked shredded chicken
      2 c  Shredded jack cheese
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  If using fresh tomatillos, prepare by washing and removing husks. Place
  in saucepan, cover with water and simmer until tender, about 5 to 7
  minutes; drain. If using tomatillos, drain and discard liquid. For
  sauce, mince garlic, jalapenos, cilantro and onions in food processor or
  blender. Add drained tomatillos, sour cream, yogurt, honey and salt;
  puree. Mix in green chilies and set aside. Soften tortillas either by
  frying on both sides in a small amount of vegetable oil, by wrapping in
  foil and placing in hot oven until hot, or by placing in microwave oven
  until heated. In the center of each tortilla, place about 2 tablespoons
  each of chicken, sauce and cheese. Add about 2 teaspoons chopped
  hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9x12-inch
  baking dish. Place filled enchiladas in dish and pour remaining sauce
  over top. Sprinkle with remaining cheese and then with hazelnuts. Bake
  in a 350 oven until heated through, about 20 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Chicken Stir Fry
 Categories: Main dish, Poultry, Stir-fry
      Yield: 6 Servings
 
      1 tb Oil
      1 lb Boneless chicken breast
           -- sliced
      2 md Carrots; sliced diagonally
      1 md Onion; sliced
      1    Green pepper; chunked
      2 c  Broccoli flowerettes
      1 c  Sugar snap pea pods
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      1    Can cream of mushroom soup
           -(undiluted)
 
  Heat oil in skillet. Add chicken, carrots and onion. Cook for three
  minutes. Add broccoli and continue to cook for three minutes. Add green
  pepper, pea pods and soup. Cook for five minutes, stirring to prevent
  sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot
  oriental noodles.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Chicken Mandarin
 Categories: Main dish, Poultry
      Yield: 6 Servings
 
      2    Whole chicken breasts
           -- (skinned & boned),
           -- cut into narrow strips
      2 tb Oil
      1 lg Red pepper; cut into strips
    1/2 lb Mushrooms, sliced
      1 c  Sliced celery
      6 oz Pea pods
      6    Green onions; sliced
    3/4 c  Chicken broth
           -(regular strength)
    1/4 c  Honey
      2 tb Soy sauce
      1 tb Vinegar
      1 tb Prepared mustard
      5 ts Cornstarch
     11 oz Canned mandarin oranges
           -- drained
    3/4 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Brown chicken strips in oil until done. Add red pepper, mushrooms,
  celery, pea pods and green onion. Cook until tender crisp. Add the
  chicken broth, mixed with the honey, soy sauce, mustard, vinegar and
  cornstarch. Cook until thickened. Add the oranges and garnish with
  hazelnuts. Serve with hot cooked rice.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Hazelnut Chicken
 Categories: Main dish, Poultry
      Yield: 6 Servings
 
  1 1/2 lb Boneless chicken breasts
           -(skinless)
      4 tb Sherry
  2 1/2 tb Soy sauce
  1 1/2 ts Sugar
    1/2 c  Cornstarch
      1 lg Egg; well beaten
    1/2 c  Butter
      1 c  Halved Oregon hazelnuts
           -- coarsely chopped
      1 ts Finely chopped fresh ginger
           - (1/4 tsp. powdered)
      1 md Garlic clove; minced
           - (1/2 tsp. garlic powder)
    1/2 c  Hot water
      8 oz Canned sliced bamboo shoots
           -- drained
           Cooked rice or linguine
 
  Cut chicken breasts into bite-sized pieces. Combine marinade of sherry,
  soy sauce and sugar and pour over chicken. Marinate overnight or a
  minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken
  in cornstarch, dip in beaten egg, place on a cake rack covered with wax
  paper and let dry for 30 minutes. Saut hazelnuts in butter for 5
  minutes; remove with slotted spoon. Add chicken to skillet and saut
  with ginger and garlic until golden brown on both sides. Add marinade,
  bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add
  hazelnuts and serve over a bed of rice or linguine.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Jamaica Style Hazelnut Chicken
 Categories: Main dish, Poultry
      Yield: 2 Servings
 
      2 lg Whole chicken breasts
           -- split
           Salt & pepper to taste
    1/4 c  Margarine
      6 oz Orange juice concentrate
           -- thawed
      1    Bay leaf
           Juice of small lime
      2    Firm ripe bananas
           -- thinly sliced
    1/2 c  Finely chopped hazelnuts
           -(roasted Oregon hazelnuts)
 
  Season chicken with salt & pepper. Brown chicken on both sides in
  margarine in skillet over medium heat. Reduce to low and add 1/2 cup
  water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf.
  Bring to boil, cover & simmer for 20 minutes. Turn chicken once while
  cooking. Remove chicken and keep warm. Bring liquid to a boil over high
  heat for 5 minutes, constantly stirring. Stir in lime juice and bananas;
  heat gently. Place chicken on serving dish, top with sauce and sprinkle
  with nuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Vegetable Pie
 Categories: Main dish, Meatless, Vegetables
      Yield: 8 Servings
 
      1 c  Fresh broccoli, chopped*
      1 c  Fresh cauliflower, sliced*
      2 c  Fresh spinach, chopped*
    1/2 c  Chopped onion
    1/4 c  Chopped green pepper
      1 c  Cheddar cheese, grated
           -- (4 oz.)
      1 c  Coarsely chopped hazelnuts
           --(Oregon hazelnuts)
  1 1/2 c  Milk
      1 c  Bisquick
      4    Eggs
      1 ts Garlic salt
    1/4 ts Pepper
 
  Pre-cook broccoli and cauliflower until almost tender (about 5 minutes.)
  Drain well. Combine broccoli, cauliflower, spinach, onion, green pepper
  and cheese. Divide into two well-greased 8-inch pie pans. Top with
  Oregon hazelnuts. Beat together milk, Bisquick, eggs, garlic salt and
  pepper; pour over vegetable mixture. Bake at 400 for 35 to 40 minutes,
  until golden brown. Allow to stand for 5 minutes before cutting.
  
  * 10-ounce packages of frozen chopped broccoli, cauliflower and spinach
  may be substituted for fresh. Thaw and drain well. Do not pre-cook.
  
  NOTE: This dish may be prepared ahead and frozen, unbaked. Cover tightly
  with aluminum foil before freezing. Do not defrost, but bake an
  additional 10 to 15 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Fish Saut
 Categories: Main dish, Fish
      Yield: 6 Servings
 
    1/4 c  Flour
      1 ts Paprika
      1 ts Salt
    1/4 ts Pepper
      2 lb Fillets of sole
    3/4 c  Butter or margarine
      1 c  Thinly sliced hazelnuts
           -- (4 oz.)
    1/4 c  Lemon juice
    1/4 c  Chopped parsley
 
  Combine flour, paprika, salt and pepper. Coat fillets with seasoned
  flour. In large skillet, saut fillets in 1/2 cup butter, using butter
  as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts
  to skillet; saut until lightly browned. Stir in lemon juice and
  parsley. Heat to serving temperature and pour over fish.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Catfish With Oregon Hazelnuts
 Categories: Main dish, Fish
      Yield: 4 Servings
 
    1/2 c  Cornmeal
    1/4 c  All-purpose flour
    1/4 c  Finely ground hazelnuts
           -(roasted Oregon hazelnuts)
      1 ts Salt
    1/2 ts Cayenne pepper
    1/4 ts Ground cumin
      4    Catfish fillets (6 oz. ea.)
    1/4 c  Olive oil
      2 tb Coarsely chopped hazelnuts
           -(roasted Oregon hazelnuts)
 
  Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and
  cumin in large plate or shallow casserole. Dredge catfish in cornmeal
  and flour mixture and place on waxed paper. Heat oil in large
  heavy-bottomed skillet over medium heat. Add catfish and cook about 4
  minutes on each side, or until golden brown. Transfer to serving plate,
  and garnish with chopped hazelnuts and orange twists.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Northwest Salmon Hazelnut & Juniper Berry Sauce
 Categories: Main dish, Fish
      Yield: 4 Servings
 
      4    Salmon steaks
    1/4 c  Oregon hazelnuts; broken
      3    Juniper berries; crushed
    1/2 c  Brandy
    1/2 c  Cream
 
  Saut salmon steaks and remove from pan. Add hazelnuts and Juniper
  berries. Deglaze with brandy. When mixture is reduced and alcohol is
  gone, add cream and cook until thickened. Salt to taste. Pour over warm
  salmon steaks.
  
  NOTE: You can add broken Oregon hazelnuts to any quick sauce to achieve
  a nutty flavor. (It must be a quick sauce to maintain the crunch.)
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Medley (Microwave)
 Categories: Grains, Side dish, Meatless, Microwave
      Yield: 8 Servings
 
      3 c  Cooked rice or bulgar
           -- rinsed & drained
    1/2 c  Apple chunks
    1/2 c  Dark raisins
    1/2 c  Roasted Oregon hazelnuts
    1/2 c  Mushrooms, quartered
    1/2 c  Onion, coarsely chopped
      3 c  Bok choy
           -- leaves and tender stems
      1 c  Chicken broth
 
  Pour hot water over raisins and soak 20 minutes. Drain and use the
  liquid in your favorite bread or stew recipe. Prepare vegetables as
  indicated, and slice bok choy diagonally through the leaves and stems.
  Cover and microwave all vegetables in chicken broth on FULL POWER for 2
  minutes or until crisp tender. Remove vegetables from broth and reserve.
  Prepare roux:
  
        1    tablespoon flour
        1    tablespoon butter
  1/4 cup fresh parsley, finely chopped
  dash cayenne
  
  Mix flour and cayenne. Rub butter into flour mixture until smooth. Add
  1/4 cup broth from vegetables and stir until blended; gradually add this
  mixture to the rest of the broth and stir until smooth. Add parsley and
  microwave on FULL POWER for 90 seconds, stirring every 30 seconds until
  thick. Toss rice, vegetables, hazelnuts, raisins and thickened broth
  until well mixed. Adjust salt. Heat through on FULL POWER for 1 minute.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pesto Hazelnut Club Sandwich
 Categories: Main dish, Sandwich
      Yield: 1 Sandwich
 
      3    Slices Hazelnut Bread
           -(Western Oregon)
      2 oz Sliced turkey
      2 oz Sliced ham
      1    Slices provolone cheese
           Lettuce
      2    Tomato slices
      1 tb Pesto mayonnaise
 
  Toast the bread and spread with the pesto mayonnaise (1 tablespoon
  pesto, mixed with 1/2 cup mayonnaise). Fill with the meats and cheese
  and top with the lettuce and tomatoes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Tropical Chicken
 Categories: Main dish, Poultry
      Yield: 4 Servings
 
    1/2 c  Raisins
    3/4 c  Orange juice
      2 lb Cut-up chicken
           -- (any pieces you enjoy)
    1/2 c  Flour
           Seasoning salt to taste
      3 tb Olive oil
    1/2 c  Mandarin oranges
      1 c  Sliced mushrooms
      1 c  Oregon hazelnuts, cracked
    1/2 c  Pineapple chunks, drained
      2 tb Brown sugar
    1/4 ts Cinnamon
    1/4 ts Cloves
    1/2 ts Salt
    1/4 c  Sherry
 
  Soak raisins in orange juice for at least 1 hour. Dust chicken pieces in
  seasoned flour and saut in olive oil in heavy frying pan until brown.
  Place chicken in a baking pan with remaining ingredients. Bake at 350
  for 45 minutes, basting frequently with juices.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Saut With Hazelnuts
 Categories: Side dish, Vegetables
      Yield: 1 Recipe
 
      4 c  Whole kernel corn
           -- (fresh or canned)
      3 tb Vegetable oil
      1 lg Red pepper
      6    Green onions; chopped
      1 md Garlic clove
           -- peeled and minced
    3/4 ts Ground cumin
      2 tb Honey
    1/3 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
           Salt and pepper to taste
 
  In a large pan, heat oil over medium heat. Add onions, red pepper and
  garlic and saut for 1 minute. Add corn and saut for 6 to 7 minutes or
  until corn is tender and hot. Add cumin and honey and mix well. Add the
  hazelnuts and season to taste.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Zesty Oregon Hazelnut Broccoli
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
      1 lg Garlic clove; minced
      1 tb Oil
  1 1/2 lb Broccoli, chopped
    1/4 c  Water
    1/2 c  Sour cream
      1 ts Horseradish
    1/4 ts Thyme
    1/2 ts Marjoram
           Salt & pepper to taste
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Saut garlic in oil. Add broccoli and water. Cover and steam until
  tender crisp over medium heat. (Most of the liquid should be gone.) Add
  sour cream and seasonings. Heat until hot and sauce slightly thickens.
  Add nuts, toss and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Wok Vegetables
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
      2 tb Oil
      2    Garlic cloves; minced
      2 ts Grated ginger root
      1 c  Coarsely chopped hazelnuts
           -(Oregon hazelnuts)
      1 sm Onion; diced
      2    Celery stalks
           -- cut diagonally
      1    Green pepper
           -- cut into strips
    1/2 lb Green beans; cut diagonally
    1/2 lb Mushrooms, quartered
      2    Carrots; cut diagonally
           -- into thin slices
      1 sm Zucchini; sliced
      1 sm Bunch bok choy or chard
    1/4 lb Tofu, cubed (optional)
           Juice of 1/2 lemon
           Soy sauce to taste
 
  Yield: 6 to 8 servings.
  
  Heat oil, garlic, ginger root and hazelnuts in a wok or large skillet.
  Add onion, celery, pepper and beans; stir-fry over high heat about 4
  minutes. Stir in mushrooms, carrots, zucchini, bok choy and tofu; cover
  and steam until tender (3-5 minutes). Add lemon juice and soy sauce;
  serve over rice.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pilaf
 Categories: Side dish, Grains
      Yield: 6 Servings
 
    3/4 c  Uncooked rice
    1/2 c  Coarsely chopped hazelnuts
           -(roasted Oregon hazelnuts)
    3/4 c  Grated cheddar cheese
    1/2    Onion; diced
      1    Can sliced mushrooms
           -(6 to 8 oz.), drained
           --(save liquid)
      1 c  Chicken broth
    1/4 c  Soy sauce
 
  Yield: 6 to 8 servings.
  
  Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased
  1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce,
  heat to boiling and pour over rice mixture. Cover and bake for 30 to 40
  minutes at 350. Fluff with fork before serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnuts, Corn & Snow Peas
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
      2 c  Fresh-cut corn kernels
      8 oz Fresh Chinese pea pods
           -- sliced into thirds
      3 tb Diced pimento; drained
      2 tb Margarine
      1 ds Salt
      1 ds Pepper
    1/3 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  In a saucepan, melt margarine. Add corn, salt and pepper, and cook for 4
  minutes. Add pimento and pea pods and continue to cook for 4 to 6
  minutes. Add hazelnuts and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Beans & Leeks With Oregon Hazelnuts
 Categories: Vegetables, Side dish
      Yield: 8 Servings
 
           Boiling salted water
           -- in 2 pans
      2 lb Fresh green beans
      4    Leeks
      4 tb Butter
    3/4 c  Oregon hazelnuts
           -- toasted and chopped
    1/2 ts Lemon juice
 
  Trim off ends of beans and slice diagonally in 2" pieces. Trim outer
  leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans
  (see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with
  cold water to stop cooking. Melt butter in large frying pan and add
  beans, leeks, and Oregon hazelnuts. Saut until heated through, sprinkle
  with lemon juice, season with salt and pepper if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Artichoke Rice With Oregon Hazelnuts
 Categories: Side dish, Vegetables, Grains
      Yield: 4 Servings
 
     12 oz Marinated artichoke hearts
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      2 c  Minute rice
      2 c  Water
      2    Chicken bouillon cubes
      2 oz Chopped pimentos, drained
    1/4 c  Grated parmesan cheese
           Chopped parsley
 
  Yield: 4 to 6 servings.
  
  Drain artichoke marinade into cup and add enough water to equal 2 cups.
  Add bouillon cubes and bring to a boil. Add rice and cover. Remove from
  heat and let stand 5 minutes. Stir in 1 jar of the artichokes, pimentos
  and cheese. Spoon into serving dish, top with remaining artichokes and
  hazelnuts. Sprinkle with parsley.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Leeks Mimosa With Oregon Hazelnuts
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
    1/4 c  Oregon hazelnuts
      2 lb Small leeks
           Salt
      2    Hard-cooked eggs

----------------------------PARSLEY VINAIGRETTE----------------------------
      2 tb White wine vinegar
           Salt
           Freshly ground pepper
      3 tb Hazelnut oil
      3 tb Vegetable oil
      2 tb Chopped fresh parsley
 
  Remove dark green ends of leeks and discard. Slit each leek lengthwise
  twice, beginning halfway through center of white part and slitting
  upward in direction of green tops. Dip repeatedly in a sinkful of cold
  water to remove any sand. Cut off roots. In a large saucepan of boiling
  salted water, cook leeks, uncovered, over medium heat about 10 minutes
  or until tender. Drain thoroughly. Cut in two or three pieces crosswise.
  Arrange on a platter reconstructing each leek and arranging so all point
  in the same direction.
  
  Cut hard-cooked eggs in half and remove yolks. Chop egg whites
  separately from yolks. In small bowl, stir vinegar with salt and pepper,
  and whisk in oil. Add parsley, taste and adjust seasoning. To serve,
  spoon enough dressing over leeks to moisten them. Sprinkle egg whites in
  a row across their bases and then a row of hazelnuts next to the whites,
  then a row of chopped yolks. Leave top ends of leeks showing. Serve
  remaining dressing separately.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Broccoli
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
     20 oz Frozen, chopped broccoli
           -OR-
  1 1/2 lb Fresh broccoli
    1/4 c  Butter
      3 tb Flour
      1 tb Powdered chicken stock base
  1 1/2 c  Milk
    1/4 c  Water
    1/4 c  Butter
      1 c  Herb stuffing mix
      1 c  Coarsely chopped hazelnuts
           -(roasted Oregon hazelnuts)
 
  Cook broccoli until tender, drain thoroughly; put into a buttered 1-1/2
  quart casserole. In a saucepan, melt 1/4 cup butter, blend in flour and
  chicken stock base to make a smooth paste. Gradually add milk and cook,
  stirring frequently until thick and smooth. Mix into broccoli. Heat
  water and remaining 1/4 cup butter until butter melts; pour over
  stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture.
  Bake uncovered at 400 for 20 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Stuffed Artichokes
 Categories: Vegetables, Side dish, Appetizers
      Yield: 4 Servings
 
      4 md Artichokes
    1/2 c  Chopped & roasted hazelnuts
           -(Oregon hazelnuts)
    1/2 c  Italian style bread crumbs
           -(dry)
    1/4 c  Chopped stuffed olives
           -(stuffed with pimientos)
      1    Garlic clove; pressed
      2 tb Butter or margarine; melted
           Boiling water
      1 ts Salt
 
  Wash artichokes. Cut off stems at base and remove small bottom leaves.
  Trim tips of leaves and cut off about 1 inch from top of artichokes.
  Combine hazelnuts, crumbs, olives, garlic and butter; stir with a
  tossing motion to coat mixture with the butter. Spoon between leaves of
  artichokes. Stand them upright in deep saucepan large enough to hold
  snugly. Add 1" boiling water and salt. (Pour water around not over
  artichokes.) Cover and boil gently 35 to 45 minutes, or until base of
  artichokes can be pierced easily with a fork. Add more boiling water, if
  needed. Serve with additional melted butter, if desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Praline Sauce
 Categories: Sauces, Desserts
      Yield: 2 Cups
 
    3/4 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
    1/2 c  Butter or margarine
    3/4 c  Firmly packed brown sugar
      3 tb Light corn syrup
      1 ds Salt
  1 1/4 c  Undiluted evaporated milk
      1 ts Vanilla
 
  Saut hazelnuts in butter over medium heat in saucepan 2 to 3 minutes,
  stirring frequently. Remove hazelnuts and reserve. Add sugar, corn syrup
  and salt to butter in saucepan. Stir over low heat until mixture boils.
  Gradually add milk and bring to a full boil, stirring constantly. Stir
  in hazelnuts and vanilla. Serve warm.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Sate Sauce
 Categories: Sauces
      Yield: 6 Servings
 
      1 c  Oregon hazelnuts
           -- roasted and pureed
      1 tb Vegetable oil
    2/3 c  Water
      2 tb Lime juice
      1 tb Lemon juice
  2 1/2 tb Soy sauce
      2 ts Red pepper flakes
      1    Garlic clove
 
  Combine all ingredients and blend well. Let set for flavors to mingle.
  Sate can be thinned with warm water if it becomes too thick while
  refrigerated. Use as a dipping sauce for chicken wings, barbecued pork,
  vegetables or cheese. Also good brushed on chicken, pork cutlets or fish
  filets, rolled in finely chopped hazelnuts and sauted.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Toasted Hazelnut & Parmesan Cream Sauce
 Categories: Sauces
      Yield: 1 Recipe
 
      4 tb Butter; divided
    1/2 c  Toasted Oregon hazelnuts
      3 tb Flour
  1 1/4 c  Chicken stock
    1/4 c  Cream
    1/4 c  Grated parmesan cheese
    1/8 ts Freshly ground black pepper
 
  Yield: 1-1/2 cups.
  
  Melt 2 tablespoons butter in medium saucepan, over medium high heat. Add
  hazelnuts and stir until they are golden brown, about 2 minutes. Remove
  from pan and reserve. In same pan, melt remaining butter. Add flour and
  stir for about 2 minutes or until mixture is golden. Add chicken stock
  and continue stirring until thickened. Stir in cream, parmesan cheese,
  pepper and one-half of the toasted hazelnuts.
  
  Serve over poached chicken, fish, pasta or vegetables. Sprinkle each
  serving with some of the remaining butter-toasted hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Dipping Sauce
 Categories: Sauces
      Yield: 3 Cups
 
     12 oz Pineapple juice
    1/4 c  Cornstarch
      2 tb Soy sauce
    1/2 ts Instant minced garlic
    1/2 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
 
  Yield: 3 cups (12 servings).
  
  In a small saucepan, combine all ingredients, except nuts. Bring to boil
  over medium heat, stirring constantly until thickened and clear. Just
  before serving, stir in nuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut & Sundried Tomato Pesto
 Categories: Sauces
      Yield: 1 Batch
 
      2 c  Sundried tomatoes
      3    Garlic cloves
  1 1/4 c  Olive oil
    1/2 c  Oregon hazelnuts, chopped
    1/2 c  Parmesan cheese
    1/2 c  Romano cheese
           Salt & pepper to taste
 
  Put tomatoes, garlic and olive oil in food processor and blend until
  smooth. Add Oregon hazelnuts and cheeses; process to desired
  consistency, smooth or slightly chunky. Season to taste.
  
  Allow about 1/4 cup pesto per serving. Good on pasta, vegetables, rice,
  potatoes, seafood or soups.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Mushroom Sauce
 Categories: Sauces
      Yield: 8 Servings
 
    1/4 c  Butter or margarine
      1    Onion; chopped
      1 c  Mushrooms, sliced
      1    Garlic clove; chopped
      1 c  Chopped Oregon hazelnuts
      1 tb Flour
      1 c  Chicken or vegetable stock
      1 tb White wine vinegar
    1/8 ts Allspice
    1/8 ts Cinnamon
    1/8 ts Nutmeg
 
  Yield: coats 8 servings.
  
  Melt butter in heavy frying pan and Saut onions, mushrooms, garlic and
  Oregon hazelnuts until onions are clear and nuts toasted. Sprinkle flour
  over mixture and stir for approximately 3 minutes. Add chicken stock,
  vinegar and spices. Salt and pepper to taste, then cook until sauce is
  thick and smooth. Pour over fresh steamed vegetables, boiled potatoes
  and poached meats.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Bleu Cheese Salad Dressing
 Categories: Salads, Sauces, Dressing
      Yield: 8 Servings
 
    1/4 c  Buttermilk
      2    Eggs
      2 ts White wine vinegar
      1    Garlic clove
    1/2 ts Salt
   1/16 ts Coarse ground black pepper
      1 ds Cayenne pepper
  1 1/2 c  Olive oil
    1/4 c  Bleu cheese, crumbled
    1/4 c  Oregon hazelnuts
           -- roasted & chopped
    1/8 ts Chopped parsley
    1/4 ts Grated lemon rind
 
  Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a
  blender or mixer bowl. Blend together until well mixed and slowly add
  olive oil. When the dressing is totally emulsified and creamy, reduce
  speed to low and add bleu cheese, Oregon hazelnuts, parsley and lemon
  rind. When the ingredients are thoroughly mixed together, the dressing
  is ready to serve. Refrigerate any unused portion.
  
  This is a hearty dressing that is good on green salads, fruit salads,
  beef dinner salads and even a baked potato.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Apple Salad Dressing
 Categories: Salads, Sauces, Dressing
      Yield: 6 Servings
 
      1    Egg
    1/3 c  Apple jelly
    1/3 c  White wine vinegar
    1/4 c  Hazelnut liqueur or extract
    1/2 ts Salt
    1/4 ts Paprika
    1/4 ts Onion, chopped
    1/8 ts Dry mustard
    1/8 ts Horseradish
    1/8 ts White pepper
    1/8 ts Celery salt
  1 1/2 c  Olive oil
    1/2 c  Oregon hazelnuts
           -- roasted and chopped
 
  Blend together egg, apple jelly, vinegar, liqueur or extract, salt,
  paprika, onion, mustard, horseradish, white pepper and celery salt. When
  creamy and smooth, slowly add oil until mixture is emulsified. Slowly
  add Oregon hazelnuts and mix until nuts are processed to your
  liking--fine or crunchy.
  
  This salad dressing is good on fruit salads, green salads, chicken
  salads or as a dip.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Oregon Hazelnut Dressing (for Poultry)
 Categories: Side dish, Poultry
      Yield: 8 Servings
 
      1 md Onion
           -- peeled & finely chopped
      1    Celery stalk; finely diced
      1    Garlic clove; finely minced
    1/2 c  Butter
    3/4 ts Curry powder
      1 c  Rice, uncooked
      2 c  Chicken broth
    1/2 ts Salt
    1/4 ts Black pepper
    1/4 c  Raisins
    1/2 c  Oregon hazelnuts
           -- toasted & chopped
 
  Saut onions and celery in butter until tender and translucent, about 5
  minutes. Stir in garlic and curry powder. Saut 30 seconds. Add rice and
  lightly fry for 2 minutes more. Add chicken broth, salt and pepper.
  Cover, reduce heat and steam 20-25 minutes or until rice is tender. Fold
  in raisins and Oregon hazelnuts. Makes approximately 1 quart stuffing
  (enough for 6-8 pound bird.)
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry-Orange Hazelnut Dip
 Categories: Appetizers, Dips
      Yield: 1 Recipe
 
      8 oz Lemon low-fat yogurt
           -OR orange low-fat yogurt
    1/2 c  Cranberry-orange relish
    1/4 ts Ground nutmeg
    1/4 ts Ground ginger
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Combine all ingredients together in a bowl and chill. Serve with fresh
  apple slices (dipped into lemon juice) or pineapple chunks.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Cheddar Cheese Dip
 Categories: Appetizers, Dips
      Yield: 1 Recipe
 
      2 c  Finely grated sharp cheddar
      1 c  Unflavored yogurt
           -OR- sour cream
    1/2 c  Finely chopped hazelnuts
           -(roasted Oregon hazelnuts)
  1 1/2 ts Dry mustard
 
  Mix all ingredients together. Chill. Serve with potato chips or
  well-chilled vegetable sticks.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey Dipping Sauce & Oregon Hazelnuts
 Categories: Sauces
      Yield: 12 Servings
 
    1/4 c  Honey
    1/8 c  Soft butter
    1/8 c  Apricot nectar
    1/4 ts Dijon mustard
    1/4 ts Soy sauce
           Chopped Oregon hazelnuts
 
  Heat all ingredients, except Oregon hazelnuts, until well blended. Cool
  to room temperature. Serve with barbecued pork, turkey filets or chicken
  wings. Dip meat into sauce and then into Oregon hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Raspberry Vinaigrette
 Categories: Sauces
      Yield: 1 Recipe
 
    1/2 c  Pureed fresh raspberries
      1 c  Raspberry vinegar
      2 tb Sugar
      3 tb Corn syrup
      2 c  Oregon hazelnut oil
    1/4 c  Roasted & crushed hazelnuts
           -(Oregon hazelnuts)
 
  Combine first 4 ingredients. Slowly drizzle oil into mixture while
  whipping. Stir in nuts to finish.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Steak Butter
 Categories: Sauces, Condiments, Meats
      Yield: 1 Recipe
 
    1/2 c  Butter or margarine
    1/4 c  Oregon hazelnuts, chopped
  1 1/2 ts Chopped chives
    1/4 ts Tabasco sauce
 
  Yield: about 2/3 cup.
  
  Melt 2 tablespoons of the butter; add hazelnuts and Saut until lightly
  brown. Turn into small bowl and cool thoroughly. Add the remaining
  butter, chives and Tabasco. Beat until creamy. This is enough butter to
  serve with 6 hamburgers or 4-6 steaks.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Tortilla Dip
 Categories: Dips, Appetizers
      Yield: 1 Recipe
 
      2    Ripe avocados
           -- peeled, pitted & diced
      8 oz Cream cheese
           -- room temperature
      2    Green onions; finely sliced
  1 1/2 ts Lemon juice
      1    Garlic clove; minced
    1/2 ts Chili powder
    1/4 ts Salt
      1    Tomato; seeded & diced
           Chopped parsley
    1/3 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Combine softened cream cheese, avocado, onion, lemon juice, garlic,
  chili powder and salt. Blend well. Add half the nuts and tomato; blend.
  Mold into ball. Top with remaining nuts and parsley. Chill to improve
  flavor. Serve with tortilla chips.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Maple Bread
 Categories: Breads
      Yield: 2 Loaves
 
      2 c  All-purpose white flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Granulated sugar
    1/4 c  Butter or margarine
           -- room temperature
    1/4 c  Oregon hazelnut butter
      2    Eggs
    1/4 c  Maple syrup
      1 ts Vanilla extract
    1/2 ts Maple extract
    1/2 c  Mashed bananas
    1/4 c  Milk
    1/2 c  Coarsely chopped hazelnuts
           -(roasted Oregon hazelnuts)
 
  Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl,
  cream sugar and butter until smooth. Beat in hazelnut butter, eggs,
  maple syrup, vanilla and maple extract. Mix in mashed bananas in three
  additions; alternately mix in dry ingredients and milk. Fold in chopped
  hazelnuts. Divide the batter between two greased 7x4x3-inch loaf pans.
  Bake in 350 degree oven for 30 to 35 minutes, or until golden and
  toothpick inserted into the center comes out clean. Cool on rack.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot-Orange Hazelnut Muffins
 Categories: Breads
      Yield: 12 Muffins
 
  1 1/2 c  All-purpose white flour
      1 ts Baking soda
    1/2 c  Oregon hazelnut meal*
    2/3 c  Buttermilk
    1/4 c  Orange juice
      1 ts Grated orange rind
    3/4 c  Granulated sugar
      6 tb Butter or margarine
           -- room temperature
      1 lg Egg
    1/2 c  Coarsely chopped hazelnuts
           -(roasted Oregon hazelnuts)
    1/2 c  Chopped dried apricots
           -(coarsely chopped)

--------------------------------ORANGE GLAZE--------------------------------
    3/4 c  Powdered sugar
  1 1/2 tb Milk
      1 ts Grated orange rind
    1/4 c  Finely chopped hazelnuts
           -(roasted Oregon hazelnuts)
 
  *(finely ground roasted hazelnuts)
  
  In a 2-quart bowl, sift together flour and baking soda. Whisk in Oregon
  hazelnut meal. Reserve. In 2-cup glass measuring cup, combine
  buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with
  electric mixer, cream sugar and butter together. Add egg and beat until
  smooth. With mixer on low speed, mix in dry and liquid ingredients,
  alternately, in several additions, starting and ending with dry
  ingredients. Stir in chopped hazelnuts and apricots.
  
  Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven
  for 18 to 20 minutes, or until muffins are golden and spring back when
  lightly touched with fingertips. Remove from oven and cool in pan for at
  least 5 minutes. Remove from pan and cool on rack. To make glaze, in a
  small bowl, whisk powdered sugar, milk and orange rind until smooth.
  Drizzle over cooled muffins and sprinkle with hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Corn Bran Muffins
 Categories: Breads
      Yield: 12 Muffins
 
      1 c  Milk
    1/2 c  Bran flakes
    1/4 c  Butter
      3 tb Brown sugar
      1    Egg; room temperature
      1 ts Oil
      1 c  White flour
    1/2 c  Corn meal
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      2 ts Baking powder
    1/2 ts Salt
 
  Combine milk and bran flakes in medium bowl and let stand at room
  temperature 8 hours or overnight. Preheat oven to 400. Grease twelve
  2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir in
  egg and oil, blending well. Fold in flour, corn meal, hazelnuts, baking
  powder, salt and bran mixture until dry ingredients are just moist.
  Divide batter in muffin tins. Bake about 20-25 minutes or until tester
  comes out clean. Cool 7 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Potato Biscuits
 Categories: Breads
      Yield: 12 Biscuits
 
    1/2 lb Butter
      2 c  Flour
      3 ts Baking powder
    1/2 ts Salt
    1/4 ts Garlic powder
      1 ts Coarsely ground pepper
      1 c  Mashed potatoes
    3/4 c  Chopped Oregon hazelnuts

---------------------------------EGG GLAZE---------------------------------
      1    Egg yolk
      1 ts Water
 
  Blend butter, flour, baking powder, garlic, salt and pepper to form
  crumbly mixture. Add potatoes and mix quickly. Mix in hazelnuts. After a
  few minutes, roll dough on floured board, fold once and chill for 20
  minutes. Knead, roll and chill three more times.
  
  Heat oven to 375. Roll out dough to 1" thick. Cut into 1-1/2" rounds.
  Criss-cross top of biscuits with knife blade, then brush with egg yolk
  and water mixture. Place on greased baking sheet and bake for 20 to 30
  minutes. Biscuits are done when they're shiny gold.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Biscotti
 Categories: Cookies
      Yield: 1 Recipe
 
      1 c  Roasted Oregon hazelnuts
           -- coarsely chopped
      4 oz Unsalted butter; softened
    3/4 c  Sugar
      2    Eggs
      1 ts Vanilla
  1 1/2 tb Hazelnut liqueur
           -OR- amaretto
      2 c  Flour
      2 ts Double-acting baking powder
    1/4 ts Salt
 
  In a large bowl, cream together the butter and sugar. Add eggs, vanilla
  and liqueur, and blend well. In separate bowl, combine the flour, salt
  and baking powder. Add the hazelnuts to the egg mixture, then add the
  flour and stir until just blended. On a floured surface, roll the dough
  into a cylinder 1-3/4" in diameter by 12". Place the dough on a cookie
  sheet and bake in 325 oven for about 25 minutes. Allow to cool for 5
  minutes. Diagonally slice the roll into 1/2 -inch cookies, and place
  face side up on the cookie sheet. Bake for 10 minutes. Allow to cool
  overnight.
  
  Serve with espresso or a full-bodied red wine.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Biscotti
 Categories: Cookies
      Yield: 1 Batch
 
      1 c  Oregon hazelnuts
           -- roasted & chopped
  1 1/4 c  Flour
  1 1/2 ts Baking powder
    1/8 ts Ground ginger
    1/2 ts Salt
    1/4 c  Butter or margarine
    3/4 c  Sugar
    1/4 ts Vanilla extract
      1 lg Egg
      1 ts Grated orange peel
 
  Sift together flour, baking powder, ginger and salt; set aside. Cream
  butter and sugar together in mixing bowl until light and fluffy. Beat in
  vanilla, then egg and orange peel. Add dry ingredients and nuts, and mix
  until thoroughly blended. On a parchment-lined baking pan, form dough
  into a strip roughly 3" wide by 12" long. Bake in a 350 oven for 15-18
  minutes.
  
  Remove from oven and cool 10 minutes. Reduce oven to 300. Gently lift
  strip from pan and place on cooling rack for 10 minutes. Cut strip
  diagonally into 1/4-inch slices. Return to baking pan for 20 minutes,
  turning cookies over halfway through baking. Cool in oven with heat off.
  (May be made two weeks in advance. Store in airtight container.)
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Coffee Oregon Hazelnut Scones
 Categories: Breads
      Yield: 1 Batch
 
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      1 c  Milk
      2 tb Instant coffee granules
  2 1/2 c  Flour
      1 tb Baking powder
    1/2 ts Salt
      8 tb Cold butter, cut up
    1/3 c  Packed brown sugar
 
  Measure milk and stir in instant coffee. Put flour, baking powder and
  salt into a large bowl; stir to mix well. Add butter and cut in with a
  pastry blender or rub in with your fingers until the mixture looks like
  fine granules. Add sugar and hazelnuts; toss to distribute evenly. Stir
  in milk mixture; pour into the bowl and stir with a wooden spoon until a
  soft dough forms. Scoop 1/4 cup portions of dough and place about 2
  inches apart onto an ungreased cookie sheet. Bake at 425 for about 15
  minutes or until the dough colors, but does not get dark brown. Put
  scones on a dish towel on a wire rack. Cover loosely with cloth and cool
  1-2 hours before serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pumpkin Bread
 Categories: Breads
      Yield: 3 Loaves
 
      3 c  Sugar
      1 c  Cooking oil
      4    Eggs
      2 c  Pumpkin
      1 c  Water
      4 c  Flour
      2 ts Salt
    1/2 ts Baking powder
      2 c  Chopped Oregon hazelnuts
      2 ts Soda
      1 c  Raisins or chopped dates
      1 ts Cloves
      1 ts Cinnamon
      1 ts Allspice
      1 ts Nutmeg
 
  Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder,
  soda, salt and spices together. Add to first mixture, alternating with
  the water. Add raisins or dates, then the hazelnuts. Divide batter into
  three large greased loaf pans. Bake at 350 for 1 hour.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Butter Bread
 Categories: Breads
      Yield: 1 Loaf
 
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
  2 1/4 c  Flour
      6 tb Powdered buttermilk
      2 ts Baking powder
    1/2 ts Soda
    1/2 ts Salt
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      1 c  Brown sugar
      1 c  Water
      2 tb Butter; melted
 
  Sift flour, buttermilk, baking powder, soda, salt and spices together.
  Stir in brown sugar. Add hazelnuts, water and butter, and stir just
  until blended. Pour into greased and floured 9x5x3-inch loaf pan. Bake
  in 350 oven for 45 minutes. Slices best the second day.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut, Orange & Yogurt Muffins
 Categories: Breads
      Yield: 12 Muffins
 
----------------------------------TOPPING----------------------------------
      2 tb Granulated sugar
      2 tb Finely chopped hazelnuts
           -(roasted Oregon hazelnuts)
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg

----------------------------------MUFFINS----------------------------------
  1 3/4 c  All-purpose white flour
    1/2 c  Granulated sugar
  1 1/4 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/8 ts Ground nutmeg
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      1 lg Egg
    1/2 c  Vegetable oil
    1/2 c  Plain yogurt
    1/3 c  Orange juice concentrate
    1/2 c  Raisins (optional)
 
  In small bowl, mix topping ingredients until well blended. Set aside. In
  small mixing bowl, whisk together flour, sugar, baking powder, baking
  soda, salt and nutmeg. Stir in hazelnut and set aside. In large mixing
  bowl, whisk egg until blended. Add vegetable oil, yogurt and orange
  juice concentrate. Whisk until smooth. Add dry ingredients, all at once,
  stirring just until flour is evenly moistened. Mix in raisins.
  
  Prepare 1 standard size muffin tin or 3 miniature muffin tins by
  generously spraying with non-stick spray, or by placing liners in the
  cups. Divide the batter evenly among the prepared pans, filling each cup
  a generous 3/4 full. Sprinkle each muffin lightly with the topping
  mixture. Bake in 400 oven for about 18 minutes for the standard sized
  muffins, or about 12 minutes for the miniature muffins, or until golden.
  Remove from oven and cool for 5 minutes before removing from tins. Cool
  on racks.
  
  Yield: 12 standard sized or 36 miniature muffins.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut-Carrot Muffins
 Categories: Breads
      Yield: 1 Batch
 
    2/3 c  Cooking oil
      1 c  Sugar
      2    Eggs
      1 c  White flour
    1/2 c  Whole wheat flour
    1/2 ts Baking soda
      1 ts Baking powder
      1 ts Cinnamon
      1 ts Salt
    1/2 c  Milk
      1 c  Raw carrots, grated
    1/2 c  Oregon hazelnuts
    1/4 c  Raisins
 
  Put eggs, sugar and oil in mixing bowl and beat well. Add milk. Sift
  flour with cinnamon, salt, soda and baking powder. Add to first mixture
  with carrots, nuts and raisins. Pour into muffin tins. Bake at 350 for
       20    minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Saffron Bread
 Categories: Breads
      Yield: 2 Loaves
 
    1/2 c  Water
    1/4 ts Saffron threads
  1 1/2 tb Dry yeast
      2 tb Granulated sugar
      1 c  Melted butter
  1 1/2 ts Salt
      4 c  All-purpose flour
    3/4 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
      4    Eggs
      1    Egg yolk; mixed with...
    1/4 c  Light cream
 
  Bring water to a boil and pour over saffron threads. Allow to cool to
  105; combine with yeast and sugar. Let set 15 minutes. Mix melted
  butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand
  until smooth. Place in buttered bowl, turn, cover and set in draft-free
  place to rise until doubled, about 1 to 1-1/2 hours. Punch down and
  shape into 2 loaves. This can be braided as well. Brush each loaf with
  the egg yolk wash, let rise until doubled, about 1 hour. Bake at 400 for
  30 minutes, until deep golden brown. Cool.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut-Stuffed French Bread
 Categories: Breads
      Yield: 2 Lg loaves
 
-----------------------------------BREAD-----------------------------------
      2 tb Dry yeast
  2 1/2 c  Warm water (105-110 F.)
      7 c  Bread flour, unsifted
      1 tb Salt
      1 tb Butter; melted
      1    Egg white; mixed with...
      1 tb Water
           Cornmeal for dusting

----------------------------------FILLING----------------------------------
      2    Garlic cloves; chopped
      1 tb Dijon mustard
    3/4 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
    1/3 c  Olive oil
    1/2 c  Chopped sun-dried tomatoes
    1/4 c  Butter, soft
      1 c  Grated Swiss cheese
 
  Thoroughly mix all filling ingredients together and set aside.
  
  Dissolve yeast in warm water. Add salt and butter, blend until well
  mixed. Knead until dough is elastic and smooth, about 10 minutes. Place
  in greased bowl, cover and let rise until doubled, about 1 hour. Divide
  dough into 2 pieces and roll into oblong pieces 15x12 inches. Spread
  each with 1/2 of the filling. Roll up sealing as you roll. Place on
  greased baking sheets dusted with cornmeal, seam side down. Let rise
  until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf.
  Bake in 450 oven for 25 minutes. Remove, brush with egg white and water
  mix, bake 5 minutes more.
  
  For best results, keep oven very hot and place a pan with 1 inch of
  water on the bottom rack. This steam will create the classic crunchy
  crust of good French bread.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pear Bread
 Categories: Breads
      Yield: 1 Lg. loaf
 
      3    Fresh pears
      1 c  Sugar
    1/4 c  Sour cream
      2 c  Sifted flour
      1 ts Soda
    1/2 c  Chopped Oregon hazelnuts
    1/2 c  Oil
      2    Eggs
      1 ts Vanilla
    1/2 ts Salt
    1/4 ts Cinnamon
    1/4 ts Nutmeg
      1 ts Lemon zest
 
  Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl,
  beat together oil and sugar. Beat in eggs, one at a time, then add sour
  cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to
  oil and sugar mixture and beat until well blended. Add nuts and pears
  and mix with a large spoon. Spoon into a well greased 9"x5" loaf pan.
  Bake at 350 for 1 hour or until a toothpick inserted comes out clean.
  Let cool in pan for 10-15 minutes. To serve, slice thin and butter or
  spread with cream cheese.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Toasted Hazelnut Oat Bread
 Categories: Breads
      Yield: 2 Loaves
 
  1 1/2 c  Warm water, 105 to 110 F.
  1 1/2 tb Active dry yeast
    1/4 c  Honey
    1/4 c  Butter
  1 1/2 ts Salt
    1/3 c  Non-fat dry milk
  2 1/2 c  All-purpose white flour
      1 c  Whole wheat flour
      1 c  Oat bran
      1 c  Finely ground hazelnuts
           -(roasted Oregon hazelnuts)
      2 tb Coarsely chopped hazelnuts
           -(Oregon hazelnuts)
      2 tb Oatmeal

---------------------------------EGG GLAZE---------------------------------
      1    Egg yolk
      2 ts Water
      1 pn Salt
 
  Yield: Two 20-ounce loaves.
  
  Whisk glaze ingredients together. Cover and refrigerate. Stir together
  the warm water, yeast and honey. Let stand until foamy, about 5 minutes.
  Mix in butter, salt, non-fat dry milk and 2 cups of the white flour.
  Beat until smooth and creamy. Beat in remaining white flour, whole wheat
  flour, oat bran and ground hazelnuts. Knead until smooth and elastic.
  Cover and let rise until doubled in bulk. Punch down and turn out onto
  lightly floured surface. Divide dough in half and shape into two round
  loaves, about 7 inches in diameter. Cover and let rise until almost
  doubled and a slight indentation remains when lightly touched with
  fingertip. Brush loaves with egg yolk glaze and sprinkle each loaf with
  1 tablespoon oatmeal and 1 tablespoon coarsely chopped hazelnuts. Bake
  in a 350 oven for 25 minutes, or until golden.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut-Laced Chocolate Apricot Bread
 Categories: Breads
      Yield: 2 Loaves
 
      1 c  Boiling water
      1 c  Dried apricots
    1/2 ts Baking soda
    1/2 c  Sugar
    1/2 c  Brown sugar
      2    Eggs
  1 1/4 c  All-purpose flour
    3/4 c  Whole wheat flour
    3/4 c  Unsweetened cocoa
      3 ts Double-acting baking powder
      1 c  Chopped Oregon hazelnuts
 
  Pour boiling water over apricots and let stand until just tender; don't
  oversoak. Drain off water and reserve. (If you don't have 1 cup, add
  more water to it.) Roughly chop the apricots. Pour liquid into a large
  mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden
  spoon. Then add the apricots, flours, cocoa, baking powder and nuts, and
  mix again.
  
  Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2
  equal parts and pour into the tins. Bake in a 350 oven for about 45
  minutes, or until the breads have risen, are dark in color and a
  toothpick inserted in center comes out clean. Cool on racks and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Sourdough Bread
 Categories: Breads
      Yield: 2 Baquettes
 
      1 tb Dry yeast; OR
      1    Cake fresh yeast; crumbled
      2 tb Granulated sugar
    1/2 c  Warm water
  1 1/2 c  Sourdough starter
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      2 ts Salt
      6 c  Unbleached flour, as needed
           Cornmeal (optional)
 
  Place the yeast, sugar and warm water in a mixing bowl. Allow mixture to
  sit about 5 minutes, or until the yeast has dissolved. Add the sourdough
  starter, hazelnuts and salt. Add flour, 1 cup at a time, until a stiff
  dough is formed. Turn out onto a floured surface and knead for 10
  minutes. Place dough in a well-oiled bowl. Cover with plastic wrap and
  let rise until doubled in bulk (about 1 hour). Punch down dough and turn
  out onto a floured surface. Divide dough in two. Shape into long
  baguettes and place on a well-oiled baking sheet sprinkled with cornmeal
  (optional). With a sharp knife or a razor blade, make 3-4 diagonal
  slashes across the top of each loaf. Let rise in warm place for 40
  minutes. Bake in a 400 oven for 20-25 minutes or until loaves are golden
  brown and sound hollow when tapped. Cool on a wire rack.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fabulous Hazelnut Bars
 Categories: Candy
      Yield: 1 Batch
 
      1 c  Chopped Oregon hazelnuts
      1 c  Butter
      1 c  Creamy peanut butter
     12 oz Butterscotch chips
      5 c  Pastel mini marshmallows
  1 3/4 c  Flaked coconut
 
  Toast nuts in 350 oven for 5 to 8 minutes. Melt butter, peanut butter
  and chips together over low heat. Cool slightly. Add marshmallows, nuts
  and 3/4 cup coconut. Mix well. Pat mixture into a buttered 9x13-inch
  pan. Sprinkle on remaining coconut, press into top slightly. Cool in
  refrigerator until firm. Cut into bars.
  
  NOTE: Freezes well.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Coated Hazelnuts
 Categories: Candy
      Yield: 1 Batch
 
      2 c  Roasted Oregon hazelnuts
      1 c  Semisweet chocolate pieces
    1/3 c  Sweetened condensed milk
      1 ts Vanilla
           Salt
 
  Melt chocolate over hot water. Stir in condensed milk, vanilla and a few
  grains of salt. Cool mixture until easy to shape. Mold around the nuts.
  Roll in powdered sugar, cinnamon, cocoa or finely grated coconut, if
  desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chococream Hazelnut Balls
 Categories: Candy
      Yield: 24 Pieces
 
    1/2 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
      1 c  Vanilla cookie crumbs
      1 c  Powdered sugar
      2 tb Cocoa
      2 tb Corn syrup
    1/4 c  Cream
    1/2 ts Vanilla
 
  Combine all ingredients and mix well. The mixture should be moist to the
  touch. Roll into balls about the size of a walnut. Roll in powdered
  sugar or finely chopped hazelnuts. Store for at least 2 days in covered
  container.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Cream Caramels
 Categories: Candies
      Yield: 60 Caramels
 
    1/2 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
      2 c  Sugar
    3/4 c  Light corn syrup
    1/2 c  Butter
      2 c  Light cream
 
  Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom.
  Combine sugar, corn syrup, butter and half the cream in a large, heavy
  sauce pan. Heat to boiling over medium heat, stirring constantly. Stir
  in remaining cream and cook to 245 on candy thermometer. Immediately
  spread mixture over nuts in pan. Cool and cut into squares.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Hazelnut Candy Squares
 Categories: Candy
      Yield: 1 Batch
 
      1 lb Coating chocolate
    1/2 c  Raisins
    1/2 c  Coconut
    3/4 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
    3/4 c  Toasted rice cereal
 
  Melt chocolate on the top of a double boiler over hot tap water. (Not on
  the stove!) Add remaining ingredients and stir to mix well. Pour into a
  9x13-inch metal pan that has no coating in the pan. Chill until
  partially set and then score into small squares. Return to refrigerator
  until hard. Take out of the pan and break into scored pieces.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Hazelnut Toffee
 Categories: Candies
      Yield: 1 Recipe
 
      1 c  Butter
      1 c  Granulated sugar
      3 tb Water
      1 tb Light corn syrup
    1/3 c  Chopped Oregon hazelnuts
      8 oz Semi-sweet chocolate
    2/3 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
 
  Melt butter in sauce pan. Add sugar, water and corn syrup. Cook to 290
  or until a small amount forms a brittle thread in cold water. Remove
  from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking
  sheet. Melt chocolate over hot water. Break toffee in small pieces and
  coat with chocolate, then roll in finely chopped hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Coconut Creams
 Categories: Candies
      Yield: 250 Pieces
 
      1 c  Butter
      1    Can Eagle Brand milk
      2 lb Powdered sugar
      3 ts Vanilla
      2    Large bags coconut
      4 c  Ground Oregon hazelnuts
 
  Mix above ingredients together and form into small balls. Chill
  thoroughly. Melt 3 small packages chocolate chips and 3/4 stick paraffin
  in double boiler. Keep warm over low heat. Dip creams and put on wax
  paper. Dry at room temperature 5-6 hours. (These keep well in the
  freezer.)
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Cream Candy
 Categories: Candies
      Yield: 32 Pieces
 
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      6 oz Semi-sweet chocolate pieces
    1/2 c  Heavy cream, whipped
      1 tb Sugar
    1/4 ts Rum flavoring
 
  Melt chocolate in double boiler or small bowl over hot water. If
  chocolate should stiffen, stir in 1 to 2 tablespoons vegetable
  shortening until smooth. Whip cream, add sugar and flavoring. Fold in
  slightly cooled chocolate. Chill until mixture is firm enough to form
  into balls, then roll in finely chopped hazelnuts. Chill until firm.
  Store in refrigerator.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Penuche Fudge
 Categories: Candy
      Yield: 1 Batch
 
  1 1/2 c  Sugar
    1/4 c  Brown sugar
      2 tb Water
    1/3 c  Dark corn syrup
      2 tb Butter, browned
    1/2 c  Evaporated milk
    1/4 c  Marshmallow topping
    3/4 c  Oregon hazelnuts
           -- roasted & chopped
    1/2 ts Salt
    1/4 ts Vanilla
 
  Put sugars, water and syrup into a pot and stir over medium heat. When
  the batch boils up, wash the sugar crystals from the sides of the pot
  and the stirring paddle, then add the butter. When the batch boils up
  again, start slowly adding the milk a little at a time. Keep the batch
  boiling and stir vigorously. (It should take 3 to 4 minutes to add all
  of the milk.) When milk has been added, put in thermometer. Keep
  stirring and cook to 240 degrees.
  
  Pour the batch out onto the baking sheet, which should be moistened
  lightly with water (by wiping with moist cloth), just before the batch
  is poured on. Let the batch cool until it is just warm. Cream the batch.
  When it starts getting opaque and dull, shortly before setting up, add
  the marshmallow topping. Cream the batch 1 to 2 minutes longer and mix
  in the nuts, salt and flavoring. Spread the batch about 3/4-inch thick
  in a lightly greased, wax paper-lined baking pan (approximately
  8"x12"x12"). Let cool a nd set completely. Remove from pan, cut into
  squares and wrap in wax paper or foil, or keep in a closed jar or tin.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Fudge
 Categories: Candy
      Yield: 1 Batch
 
      3 c  Sugar
      1 c  Milk
    1/2 c  Corn syrup
      3 oz Unsweetened chocolate
      1 c  Butter
      2 ts Vanilla
      1 c  Oregon hazelnuts
 
  Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl;
  add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour
  into buttered pan.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Caramel Roll
 Categories: Candy
      Yield: 1 Roll
 
      1 c  Roasted, sliced hazelnuts
           -(Oregon hazelnuts)
    1/4 c  Butter
      3 c  Powdered sugar
    1/8 ts Salt
    1/4 ts Rum flavoring
      2 tb Hot milk
      1 c  Brown sugar
      2 tb Butter
    1/4 c  Milk
      1 tb Corn syrup
    1/4 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
    1/2 lb Package caramels
      2 tb Water
 
  Yield: 2-1/4 lbs.
  
  Cream together butter, powdered sugar, salt and rum flavoring. Stir in
  hot milk, beat until creamy and smooth. Combine brown sugar, butter,
  milk and corn syrup. Cook, stirring occasionally, until mixture reaches
  firm ball stage (248-250). Pour over first mixture, beating until smooth
  and thick. Pour out on buttered platter. When set and easily handled,
  knead in the chopped hazelnuts and form two rolls. Chill. Heat caramels
  with water in top of double boiler. Spread caramel mixture on top side
  of roll. Press on sliced hazelnuts. Turn roll over, spread with more
  caramel and sliced hazelnuts. Repeat process for other roll. Chill and
  slice.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Brittle
 Categories: Candy
      Yield: 1 Recipe
 
      3 c  Sugar
      1 c  Light corn syrup
      1 c  Water
      4 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      3 tb Margarine
      2 ts Vanilla
    1/4 ts Salt
      3 ts Soda
 
  In a large sauce pan, mix sugar, syrup and water. Cook until boiling,
  stirring constantly. Cover pan for one minute. Cook rapidly on high heat
  to soft crack (270) about 5 minutes. Add hazelnuts and continue cooking
  to crack stage (310) or until golden brown. Add vanilla, margarine, salt
  and soda. Candy will foam up. Pour on buttered cookie sheet and rub
  spoon on brittle to break bubbles. As candy cools, thin out to desired
  thickness.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Microwave Brittle
 Categories: Candy, Microwave
      Yield: 1 Pound
 
      1 c  Sugar
    1/2 c  White corn syrup
      1 c  Oregon hazelnuts
      1 ts Butter
      1 ts Vanilla extract
 
  In a 1-1/2 quart casserole dish, stir together sugar and syrup.
  Microwave on HIGH for 4 minutes. Stir in the hazelnuts and microwave on
  HIGH for 3 to 5 minutes. Add butter and vanilla, blending well.
  Microwave on HIGH for 1 to 2 minutes. Pour mixture onto a lightly
  buttered warm cookie sheet. Let cool for 1/2 to 1 hour. Break into small
  pieces and drizzle with white and milk chocolate. Store in an airtight
  container in a cool place.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Brittle (Microwave)
 Categories: Candy, Microwave
      Yield: 1 Recipe
 
      1 c  Chopped Oregon hazelnuts
           -(raw)
      1 c  Sugar
    1/2 c  Light corn syrup
    1/2 ts Salt
      1 tb Margarine
      1 ts Vanilla
      1 ts Baking soda
 
  In a microwave-safe glass bowl, combine nuts, sugar, corn syrup and
  salt, and microwave on FULL POWER for 7 to 8 minutes, stopping to stir 2
  or 3 times to blend sugar and corn syrup. Add the margarine and continue
  cooking for 2 to 3 minutes. Add the vanilla and soda and blend together.
  Stir and pour onto buttered tray. Cool slightly and stretch for thinner
  brittle. Cool and break into pieces.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Coffee Hazelnuts
 Categories: Candy
      Yield: 1 Recipe
 
      1 c  Brown sugar
    1/2 c  Sugar
    1/2 c  Dairy sour cream
      1 tb Instant coffee
      1 ts Vanilla
  2 1/2 c  Roasted Oregon hazelnuts
 
  In a saucepan, combine sugars, sour cream and coffee. Cook and stir
  until mixture reaches softball stage (236). Remove from heat and add
  vanilla and hazelnuts. Gently stir until all nuts are coated. Pour
  mixture onto large buttered shallow pan or platter. With two forks,
  separate nuts. Cool until coating sets.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Spice Crinkles
 Categories: Candy
      Yield: 1 Recipe
 
      3 oz Unsweetened chocolate
      2 c  Ground Oregon hazelnuts
      1 c  Sugar
    1/8 ts Salt
      2    Eggs; beaten
    1/4 c  Fine dry bread crumbs
      2 tb Flour
    3/4 ts Cinnamon
    1/2 ts Cloves
           Confectioners sugar
 
  Gradually blend sugar and salt with beaten eggs; stir in grated
  chocolate and hazelnuts. Combine with bread crumbs, flour and spices,
  and mix well. Shape into 1-inch balls. Roll in powdered sugar and place
  on buttered cookie sheet and bake at 325 for 15 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Hazelnut Clusters
 Categories: Candy
      Yield: 1 Recipe
 
    1/2 lb Milk chocolate
      2 c  Roasted Oregon hazelnuts
 
  Melt chocolate in double boiler over low heat. Add roasted hazelnuts.
  Stir until nuts are heavily coated. Using a teaspoon, form clusters of 4
  or 5 nuts and drop onto waxed paper. Cool.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut-Apple Cotlets
 Categories: Candy
      Yield: 20 Candies
 
      2    Envelopes plain gelatin
           -(unflavored)
      1 tb Cornstarch
      1 c  Grated apple
      2 c  Sugar
      1 ts Lemon juice
      1 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
      1 ts Vanilla extract
    1/2 c  Confectioners sugar
 
  Soften gelatin using package directions. Combine 1/2 of the apple with
  gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple,
  sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple
  mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add
  hazelnuts and vanilla; mix well. Pour into greased 8x8 " pan. Let stand
  for 24 hours. Cut into squares. Roll in mixture of confectioners sugar &
  cornstarch.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Praline Powder
 Categories: Candy, Condiments
      Yield: 2 Cups
 
      1 c  Roasted Oregon hazelnuts
           -(whole)
    3/4 c  Sugar
      3 tb Light corn syrup
      3 tb Water
    1/4 ts Salt, optional
 
  Butter a cookie sheet lightly. Spread the roasted Oregon hazelnuts on it
  and place them in a 250-degree oven to warm through. Leave them for 10
  minutes, shaking the pan once or twice. Turn off oven, open the door,
  and leave the pan in it. Combine sugar, corn syrup and water in a small
  heavy saucepan. Bring mixture to a boil over high heat; after boiling
  starts, wipe down with wet pastry brush any sugar crystals on the sides
  of the pan. Boil the syrup until it begins to turn a light caramel
  color; it will register between 320 and 340 degrees on a candy/jelly
  thermometer. Remove from heat and quickly add the salt, and the warmed
  nuts. Stir the mixture quickly (it hardens fast!),then pour it onto the
  buttered cookie sheet that held the nuts; spread it out with a wooden
  spoon or spatula. Cool the brittle completely, then break it into small
  pieces. Working in batches, grind it into a fine powder in a food
  processor or blender. Store the Praline Powder in an airtight container
  Will keep several months at room temperature, or at least 2 years in
  freezer.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Glace Hazelnuts
 Categories: Candy
      Yield: 1 Recipe
 
    3/4 c  Sugar
    1/4 c  Water
      1 ts Light corn syrup
    1/8 ts Cream of tartar
    3/4 c  Oregon hazelnuts
 
  Coat 2 sheets of wax paper heavily with butter and set aside. In a small
  saucepan, combine sugar, water and corn syrup. Stir over medium heat
  until sugar dissolves and mixture boils. Cover for 2 to 3 minutes, then
  uncover and stir in hazelnuts. Continue cooking without stirring until
  mixture begins to turn a rich brown. Immediately pour hazelnut mixture
  into a sieve held over one sheet of buttered paper. Quickly shake sieve
  several times to drain excess syrup from hazelnuts, then turn hazelnuts
  out onto remaining sheet of buttered paper. Quickly separate hazelnuts
  with a fork. Cool. Lift from paper and store in covered container. Use
  for garnishing cakes or other desserts, add to a cookie assortment or
  serve as candy.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Crunch
 Categories: Candy
      Yield: 1 Batch
 
  1 1/4 c  Sugar
    1/4 c  Hazelnut liqueur or extract
    1/4 c  Corn syrup
      2 tb Water
    1/8 ts Salt
      1 ts Baking soda
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Combine sugar, liqueur or extract, corn syrup, water and salt in a
  1-quart sauce pan and bring to a boil. Cook to 300 (syrup will be golden
  color) without stirring. Remove from heat and add hazelnuts and soda
  (mixture will foam); stir briskly and pour into buttered pan. Let cool.
  Break into coarse crumbs with rolling pin. Store in airtight container
  until used.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Turkish Hazelnuts
 Categories: Candy, Nuts
      Yield: 4 Cups
 
      4 c  Oregon hazelnuts
      2    Egg whites
      1 c  Sugar
      1 ds Salt
    1/2 c  Butter or margarine
 
  In a large shallow baking pan, toast hazelnuts in 325 oven, 15 minutes,
  stirring occasionally. Meanwhile, beat egg whites until foamy; gradually
  add sugar and salt, beating until stiff. Fold in toasted hazelnuts. Melt
  butter in same pan; spread nut mixture on top. Bake 30 to 40 minutes at
  325 or until nut are browned and butter is absorbed. Stir nuts
  thoroughly every 10 minutes during baking.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Butter Cups
 Categories: Candy
      Yield: 1 Batch
 
  1 1/2 lb Milk chocolate coating

----------------------------------FILLING----------------------------------
    3/4 c  Hazelnut butter
      1 ds Salt
    1/4 lb Margarine
      1 c  Powdered sugar
      2 tb Graham cracker crumbs
 
  Combine filling ingredients in the food processor. Store in airtight
  container. Melt chocolate coating in top of double boiler over hot
  water. When melted, spoon into small candy mold or paper cup. While
  chocolate is still soft, place a small spoonful of filling mixture into
  center of cup. Push one roasted hazelnut into top of filling, allowing
  chocolate to fill in around sides of paper cup. Refrigerate in tightly
  covered container.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Carmelized Oregon Hazelnuts
 Categories: Candy, Nuts
      Yield: 10 Hazelnuts
 
     10    Oregon hazelnuts
 
  Toast hazelnuts and rub off skins or leave skins on.
  
  Skewer each nut on a wooden or metal skewer. In a small saucepan over
  medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to
  a boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugar
  crystals from the sides of the pan with a wet pastry brush. Continue to
  cook without stirring until syrup is a medium dark amber color. Remove
  from heat and quickly dip each skewered nut in the syrup. Prop skewer so
  the nuts can drip and harden. Snip off any caramel tails that may have
  formed. Store in airtight container. Can be used as a garnish for cakes
  and desserts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Surprise Balls
 Categories: Candy
      Yield: 36 Candies
 
  1 1/2 c  Roasted Oregon hazelnuts
      3 tb Butter
      3 oz Unsweetened chocolate
           -- grated
  1 1/4 c  Powdered sugar
 
  Reserve 1/2 cup hazelnuts (36 whole nuts). Grind or finely chop the
  remaining nuts. Combine butter and grated chocolate; stir in finely
  chopped nuts and powdered sugar. Blend. Form into balls with a whole
  hazelnut in the center. Roll each ball in additional ground hazelnuts or
  powdered sugar and chill.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Rum Fudge
 Categories: Candy
      Yield: 1 Batch
 
  1 1/2 lb White chocolate coating
      1 cn Sweetened condensed milk
           -(14 oz. can)
      1 ts Vinegar
    1/4 ts Butter rum flavoring
           -(oii base)
  1 1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Yield: about 1-3/4 lbs.
  
  Melt chocolate in top of double boiler over hot water. When melted, add
  sweetened condensed milk; stir, add vinegar, flavoring and nuts. Stir to
  blend. Pour into parchment-lined, 9-inch square pan. Smooth and chill
  about 2 hours. Turn onto cutting board, peel off paper and cut into
  squares. Refrigerate in tightly covered container.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Hazelnut Cookies
 Categories: Cookies
      Yield: 48 Cookies
 
  1 1/4 c  Butter or margarine
           -- softened
    1/3 c  Vegetable oil
  1 1/4 c  Brown sugar
  1 1/4 c  White sugar
      2 lg Eggs
  2 1/2 ts Vanilla extract
  1 3/4 c  All-purpose flour
    3/4 c  Whole wheat flour
      1 c  Cocoa
  1 1/2 ts Baking soda
    1/2 ts Salt
  2 1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  In a mixing bowl, cream butter, oil and sugars until light and fluffy,
  about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine
  flours, cocoa, baking soda and salt. Gradually blend into creamed
  mixture. Stir in hazelnuts. Drop by tablespoons onto ungreased baking
  sheet. Bake in a 350 degree oven for 8 to 9 minutes (Do not overbake;
  cookies will be soft.) Cool slightly before removing from sheet.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Shortbread Cookies
 Categories: Cookies
      Yield: 36 Cookies
 
      1 c  Roasted Oregon hazelnuts
    3/4 c  Butter; chilled
    3/4 c  Sugar
  1 1/2 c  Unbleached flour
 
  Grind roasted hazelnuts in a food processor to a coarse grind. Add
  butter and sugar and process thoroughly. Place nuts, butter and sugar
  mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each
  addition completely. Combine mixture into a ball. Make 1-1/2-inch balls
  and place on a non-stick cookie sheet, about 1/2-inch apart. Bake at 350
  for 10-12 minutes. Refrigerate remainder of the dough until ready to
  bake.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Butter Cookies
 Categories: Cookies
      Yield: 72 Cookies
 
      1 c  Unsalted butter; softened
    1/2 c  Sugar
      2 tb Pure maple syrup
      2 ts Vanilla
      2 c  All-purpose flour
           --(unbleached)
  1 1/4 c  Finely chopped hazelnuts
           --(Oregon hazelnuts)
    1/2 c  Semisweet chocolate chips
           --(optional)
 
  In a mixing bowl, cream the butter and sugar. Add syrup and vanilla. Mix
  in the flour just until combined, then fold in the nuts. Shape into two
  long rolls, about 9 inches long and 1-1/2 inches in diameter, and wrap
  them in wax paper. Chill until very firm, at least 2 hours. Preheat oven
  to 350 degrees. Cut the dough into 1/4-inch slices and place an inch
  apart on ungreased baking sheets. Bake for 10 to 12 minutes, until the
  edges are just beginning to brown. Cool on a wire rack. If desired, melt
  the chocolate chips slowly, stirring often until smooth. Using a butter
  knife, spread a thin layer of melted chocolate over the bottom of each
  cookie. Place on wax paper and chill briefly to harden the chocolate.
  Peel from the paper and store airtight in a cool place.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Cookies
 Categories: Cookies
      Yield: 84 Servings
 
      8    Egg whites
  2 1/4 c  Sugar
    1/2 ts Vanilla
      1 lb Oregon hazelnuts
           -- finely chopped
    1/2 lb Whole Oregon hazelnuts
           Water
           Confectioners sugar
 
  Beat the egg whites until stiff, then gradually add the sugar and
  continue beating for about 1/4 hour, then add vanilla and grated nuts.
  Refrigerate for several hours, then drop by teaspoonfuls on unglazed
  paper-covered cookie sheets. Press a whole hazelnut into the center of
  each cookie. Let stand overnight, then bake in 300 oven for
  approximately 1 hour, or until cookies can be lifted from paper. While
  still warm, ice lightly with frosting made by stirring water into 1 cup
  of confectioners' sugar until it is creamy.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Oatmeal Cookies
 Categories: Cookies
      Yield: 36 Cookies
 
      1 c  Shortening
      1 c  Granulated sugar
      1 c  Light brown sugar
           -(firmly packed)
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Sifted all-purpose flour
           -plus...
      1 tb Sifted all-purpose flour
           - (divided)
      1 ts Baking soda
    3/4 ts Salt
  2 1/2 c  Quick oats, uncooked
      1 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
      1 c  Finely diced dried apricots
      1 c  Chopped vanilla milk chips
 
  Combine shortening, granulated sugar, brown sugar, eggs and vanilla in
  large bowl. Beat at medium speed of electric mixer until well blended.
  Combine 1-1/2 cups flour, baking soda and salt. Stir into creamed
  mixture with spoon. Stir in oats, then the hazelnuts. Toss apricots with
  remaining 1 tablespoon flour. Stir into dough. Stir in milk chips. Shape
  into 1-1/2 inch balls. Flatten slightly. Place 2 inches apart on
  ungreased baking sheet.
  
  Bake at 350F for 11 to 13 minutes, or until slightly moist in center and
  just beginning to brown around edges. Remove immediately to waxed paper
  covered paper towels.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Buttery Hazelnut Tea Cookies
 Categories: Cookies
      Yield: 1 Batch
 
      1 c  Butter; at room temperature
    1/4 c  Sugar
      1    Egg yolk
      2 c  All-purpose flour
    1/2 ts Allspice
      1    Egg white; lightly beaten
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Electric Mixer:
  
  Cream the butter and sugar together. Add the egg yolk, flour and
  allspice, and blend until well mixed. Pat the dough into a
  10-1/2x10-1/2" square on an ungreased cookie sheet. Brush with egg white
  and sprinkle with the roasted hazelnuts. Bake in a 275 oven for 1 hour,
  20 minutes, or until the cookies are a light golden brown. Cut into
  approximately 1-1/2" squares while still warm.
  
  Food Processor:
  
  Process the butter, sugar and egg yolk for 15 seconds. Stir the flour
  and allspice together and add the dry ingredients to the workbowl. Pulse
  until the ingredients adhere. Pat the dough, prep and bake as instructed
  above.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Muesli Cookies
 Categories: Cookies
      Yield: 40 Cookies
 
 
  4       cu bran flakes
  1       cu buttermilk
        2    eggs
  1/4     cu brown sugar
      1/2 ts baking soda
    h          Hazelnut Energy Balls
  1/2     cu peanut butter
  1/3     cu honey
  3/4     cu dry milk
  1/4     cu grated cheddar cheese
  1       cu muesli
  1       cu Oregon hazelnuts, chopped
  
  Mix bran flakes, buttermilk, eggs, brown sugar and baking soda together
  and let stand while you mix 1 recipe of Oregon Hazelnut Energy Balls.
  Combine both mixtures including the chopped Oregon hazelnuts intended
  for rolling the energy balls. Spoon 1 Tablespoon rounds on a greased
  cookie sheet and bake at 325 for approximately 12 minutes or until
  lightly browned and set. These are intended to be soft and chewy.
  
  Oregon Hazelnut Energy Balls: Mix together peanut butter, honey, dry
  milk, cheese and Muesli; let rest for 5 minutes and roll into
  approximately 20 1-inch balls. Roll in chopped Oregon hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Energy Balls
 Categories: Cookies
      Yield: 20 Pieces
 
    1/2 c  Peanut butter
    1/3 c  Honey
    3/4 c  Dry milk
    1/4 c  Grated cheddar cheese
      1 c  Muesli
      1 c  Oregon hazelnuts, chopped
 
  Mix together peanut butter, honey, dry milk, cheese and Muesli; let rest
  for 5 minutes and roll into approximately 20 1-inch balls. Roll in
  chopped Oregon hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Hazelnut Cookie Dough
 Categories: Cookies
      Yield: 42 Cookies
 
    3/4 c  Roasted Oregon hazelnuts
  1 3/4 c  All-purpose flour; plus...
      2 tb All-purpose flour
      1 pn Salt
      3 tb Unsweetened cocoa
      1 c  Unsalted butter
           -- room temperature
    1/2 c  Sugar
      1 lg Egg
 
  Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour
  and salt in food processor. Blend in remaining flour and cocoa. Using an
  electric mixer, cream butter with sugar in large bowl until light,
  stopping occasionally to scrape down sides. Beat in egg until well
  blended. Add flour and nut-cocoa mixture until dough just begins to come
  together. Form dough into cylinder about 1-1/2 to 2 inches wide, 10 to
  12 inches long, and wrap in plastic wrap. Refrigerate until firm enough
  to slice, about 30 minutes. Slice into 1/4-inch slices. Place on
  ungreased cookie sheet and bake for 4 to 7 minutes or just until set.
  Remove from sheet and cool on rack. Dip the ends in melted semisweet
  chocolate, or use it to glaze the tops of the cookies for a fancy
  finish.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cherry Hazelnut Balls
 Categories: Cookies
      Yield: 1 Batch
 
      1 c  Butter or margarine
           -- softened
      1 c  Confectioners sugar
      2 c  Sifted all-purpose flour
    1/4 ts Salt
    1/2 c  Finely chopped hazelnuts
           -roasted Oregon hazelnuts)
      8 oz Red maraschino cherries
           -- drained & chopped
    1/2 ts Vanilla
 
  Cream butter and sugar until light and fluffy. Add flour and salt; blend
  thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into
  small balls and place on ungreased baking sheets. Bake in a 275 oven for
  30 minutes, or until cookies are lightly browned.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Christmas Balls
 Categories: Cookies, Holiday
      Yield: 1 Batch
 
    1/2 c  Shortening
    1/4 c  Sugar
      1    Beaten egg yolk
      1 ts Grated lemon peel
      1 tb Grated orange peel
      1 ts Lemon juice
      1 c  Cake flour
    1/8 ts Salt
      1    Slightly beaten egg white
    1/2 c  Finely diced hazelnuts
           -(Oregon hazelnuts)
      9    Candied cherries
 
  Cream shortening with sugar. Add egg yolk, orange and lemon peels, and
  lemon juice. Beat until fluffy. Add flour and salt. Chill dough for
  approximately 1 hour. Form small balls with teaspoon. Dip in egg white
  and roll in chopped nuts. Press half candied cherry in each cookie. Bake
  at 375 for 1 minute.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Raisin Cookies
 Categories: Cookies
      Yield: 1 Batch
 
    1/2 c  Shortening
    1/2 c  Sugar
    1/2 c  Brown sugar
      1 ts Vanilla
      1    Egg
      1 tb Water
      1 c  Flour
    1/2 ts Salt
    1/2 ts Baking soda
      1 c  Oatmeal
      1 c  Raisins
    1/2 c  Chopped Oregon hazelnuts
 
  Yield: 3 to 4 dozen cookies.
  
  Cream shortening; add sugars, vanilla, egg and water. Sift flour, salt
  and baking soda together; add to creamed mixture. Stir in oatmeal,
  raisins and hazelnuts. Drop by teaspoonfuls onto greased cookie sheet,
  about 2 inches apart. Bake at 375 for 10-12 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Macaroons
 Categories: Cookies
      Yield: 30 Cookies
 
      1 c  Oregon hazelnut paste
      1 c  Sugar
      1 ts Orange peel
    1/8 ts Salt
      2    Egg whites; beaten stiff
 
  Blend paste, sugar, orange peel and salt. Fold in egg whites. Drop by
  teaspoons onto lightly-greased cookie sheet. Bake in a 350 oven 15 to 17
  minutes, until golden brown. Cool.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal Hazelnut Macaroons
 Categories: Cookies
      Yield: 48 Servings
 
    1/2 c  Shortening
    1/2 c  Brown sugar
    1/2 c  White sugar
    1/2 ts Almond extract
      1    Egg
    3/4    Ground Oregon hazelnuts
    2/3 c  Sifted flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Rolled oats
    1/2 c  Coconut
 
  Combine shortening, sugars, almond extract and egg. Beat well. Sift
  flour, soda and salt. Add to shortening mixture and mix well. Stir in
  rolled oats, coconut and ground hazelnuts. Drop onto greased cookie
  sheet. Bake at 350 for 12 minutes, or until golden.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crunchy Hazelnut Meringue Cookies
 Categories: Cookies
      Yield: 48 Cookies
 
      3    Egg whites
      1 ds Salt
  1 2/3 c  Light brown sugar
           -(firmly packed, sifted)
    1/2 ts Vanilla
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      2 c  Corn flakes
 
  Beat egg whites and salt together until soft peaks form. Gradually add
  brown sugar, about 3 Tablespoons at a time, beating well after each
  addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping
  teaspoonsful onto greased baking sheets. Bake in a 325 oven for 20
  minutes, or until lightly browned.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Meringue Bits
 Categories: Cookies
      Yield: 48 Cookies
 
      3    Egg whites
    1/4 ts Salt
      2 c  Powdered sugar
    1/2 c  Oregon hazelnuts
           -(finely chopped)
    1/2 c  Semi-sweet chocolate chips
    1/3 c  Saltine cracker crumbs
 
  Beat egg whites and salt until very stiff. Add sugar slowly and keep
  beating. Fold in Oregon hazelnuts, chocolate and cracker crumbs. Drop by
  teaspoonfuls onto a lightly greased cookie sheet. Bake 13 to 15 minutes
  at 350.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Tuiles Noisette
 Categories: Cookies
      Yield: 1 Recipe
 
      3    Egg whites
  1 1/2 oz Sugar
      1 tb Vanilla
  1 1/2 oz Roasted & ground hazelnuts
           -(Oregon hazelnuts)
 
  Heat egg whites and sugar in double boiler. Blend in vanilla and
  hazelnuts. Form oval tongues 3" long onto a buttered cookie sheet. Bake
  at 280 until edges only are light brown, about 8 to 10 minutes. While
  hot, put tongues over bottles or rolling pin to make slightly rounded
  wafers.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Alpine White Hazelnut Cake
 Categories: Cakes
      Yield: 1 Cake
 
      1 pk (18.5 oz.) white cake mix
    1/4 c  Hazelnut liqueur or extract
    1/4 c  Finely chopped hazelnuts
           -roasted Oregon hazelnuts
    1/2 c  Raspberries
           -(fresh or frozen & thawed)
      1    Alpine White candy bar
           -warmed & shaved into curls
           Roasted Oregon hazelnuts
           -(whole), for garnish

----------------------------------FROSTING----------------------------------
      8 oz Cream cheese
    1/2 c  Butter
     16 oz Powdered sugar
      1 ts Vanilla
      1 ts Hazelnut liqueur or extract
 
  Prepare and bake white cake mix in two layers according to package
  directions, except substitute 1/4 cup hazelnut liqueur or extract for
  1/4 cup water. Cool on racks. For frosting, cream together butter and
  cream cheese, then add remaining frosting ingredients. (Add a few drops
  of milk or cream if it becomes too thick.) Frost center of bottom layer
  of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and
  arrange raspberries over all. Top with 2nd layer of cake and continue
  icing. When finished,  arrange candy bar curls in center of cake, and
  sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut
  into slices and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Swirl Coffee Cake
 Categories: Cakes
      Yield: 1 10" cake
 
    1/2 c  Solid vegetable shortening
  1 1/2 c  Sugar
      5    Eggs
      3 c  Sifted all-purpose flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      1 c  Dairy sour cream
    1/4 c  Milk
      2 ts Vanilla
  1 1/2 c  Roasted & ground hazelnuts
           -(Oregon hazelnuts)
    1/2 c  Sugar
      6 tb Unsweetened cocoa
 
  Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time, beating
  well after each. Sift together flour, baking soda, baking powder and
  salt. Stir into the creamed mixture alternately with sour cream, milk
  and vanilla. Pour half the batter into a greased and floured 10-inch
  tube pan. Combine nuts, 1/2 cup sugar and cocoa. Sprinkle half the cocoa
  mixture over batter in pan. Spoon remaining batter over cocoa mixture,
  then sprinkle with remaining cocoa mixture. With a metal spatula, cut
  through batter to swirl in cocoa mixture slightly. Bake in a 350 oven
  for 1 hour, or until cake tests done. Cool in pan about 10 minutes
  before turning out. Cool on rack.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Sponge Cake
 Categories: Cakes
      Yield: 1 9" cake
 
      5    Eggs; separated
           -- (room temperature)
      1 c  Sugar
      2 tb Lemon juice
      2 tb Water
      1 c  Sifted cake flour
    1/4 ts Salt
    1/4 ts Cream of tartar
    3/4 c  Roasted & ground hazelnuts
           -(Oregon hazelnuts)
           Confectioners sugar
 
  Beat egg yolks with 1/2 cup of the sugar until very thick and lemon
  colored. Blend in lemon juice and water. Fold in flour. Beat egg whites
  with salt and cream of tartar until soft peaks form; gradually add
  remaining 1/2 cup of the sugar, beating constantly until egg whites are
  stiff, but not dry. Fold into egg yolk mixture, along with ground
  hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a 350 oven
  for 40 minutes, or until cake tests done. Invert in pan and cool
  thoroughly. Remove from pan and sprinkle with confectioners sugar, if
  desired.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Snacking Cake
 Categories: Cakes
      Yield: 8 Servings
 
------------------------------------CAKE------------------------------------
      1 c  Flour
    2/3 c  Sugar
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      1    Egg
    1/2 c  Buttermilk
    1/2 ts Vanilla
    1/3 c  Melted butter
    3/4 c  Oregon hazelnuts, chopped

-----------------------------------GLAZE-----------------------------------
    1/2 c  Butter
    1/2 c  Sugar
    1/4 c  Buttermilk
      1 ts Corn syrup
    1/4 ts Baking soda
    1/2 ts Vanilla or hazelnut liqueur
 
  Sift together flour, sugar, baking powder, baking soda and salt.
  Separately combine egg, buttermilk and vanilla; beat until smooth and
  add butter. Combine mixtures and add hazelnuts. Mix. Place in a greased
  8x8x2-inch pan and bake at 375 for 25 minutes or until done. To make
  glaze, melt butter and stir in sugar, buttermilk, syrup and baking soda.
  Boil over medium heat for five minutes; remove from heat and stir in
  flavoring. Poke holes in cake about 1/2-inch apart and pour warm mixture
  over cake. Cool before cutting. Best served at room temperature.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pound Cake
 Categories: Cakes
      Yield: 1 Loaf
 
      1 c  Butter or margarine
  1 3/4 c  Sugar
      4    Eggs
      3 c  Sifted cake flour
      2 ts Baking powder
  1 1/2 ts Salt
    1/4 ts Mace
    1/2 c  Milk
      1 ts Vanilla
      1 c  Roasted & ground hazelnuts
           -(Oregon hazelnuts)
 
  Cream butter until light and fluffy. Gradually beat in sugar and
  continue beating until very light and fluffy. Add eggs one at a time,
  beating well after each addition. Sift together flour, baking powder,
  salt and mace. Stir into creamed mixture alternately with milk, to which
  vanilla has been added, stirring until smooth after each addition. Stir
  in hazelnuts. Pour batter into lightly greased and floured 9x5x3" loaf
  pan. Bake in 375 oven for 65 to 70 minutes, or until cake tests done.
  Cool 15 minutes in pan; cool thoroughly on cake rack.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Poppy Seed Cake
 Categories: Cakes
      Yield: 1 Cake
 
  2 1/2 c  Sugar
  1 1/2 c  Butter; softened
      5    Eggs
      1 ts Vanilla
      3 c  Flour
      1 ts Baking powder
    3/4 c  Milk
    1/4 c  Hazelnut liqueur
  1 1/2 c  Coarsely chopped hazelnuts
           -roasted Oregon hazelnuts
    1/4 c  Poppy seeds
           Powdered sugar
 
  Yield: 12 to 14 servings.
  
  Preheat oven to 350. Butter and flour a 10-inch tube pan. In a large
  bowl, with electric mixer at low speed, beat together sugar, butter,
  eggs and vanilla, just until blended. Increase speed to high. Beat until
  light and fluffy, about five minutes; scrape bowl occasionally. In
  separate bowls, combine flour with baking powder, and milk with liqueur.
  With mixer at low speed, add liquids alternately with flour mixture;
  beat until well blended. Stir in hazelnuts and poppy seeds. Pour into
  prepared pan. Bake for about 1 hour, 25 minutes. Cool on wire rack for
  20 minutes; remove from pan and invert on rack to cool completely. Dust
  with powdered sugar.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Rosy Oregon Hazelnut Kraut Cake
 Categories: Cakes, Vegetables
      Yield: 1 Cake
 
      1 tb Butter or margarine
  1 1/2 c  Chopped Oregon hazelnuts
           -- divided
      1 c  Steinfeld's Winekraut
           -- rinsed and drained
    1/2 c  Cranberry juice
      1 c  Butter or margarine
      2 c  Sugar
      3    Eggs
      2 ts Vanilla
      1 pk Raspberry gelatin
           -- (four serving size)
      3 c  Sifted all-purpose flour
      1 ts Salt
  1 1/2 ts Baking soda
  1 1/2 c  Peeled, chopped apples
      1 c  Dried cranberries
 
  Yield: 12 to 16 servings.
  
  Grease 10-inch bundt pan with tablespoon of butter. Sprinkle with 1/2
  cup hazelnuts and set aside. Mix winekraut with cranberry juice and set
  aside.
  
  Place butter in large bowl and beat in sugar and cream until fluffy. Add
  eggs one at a time, mixing well after each. Add vanilla. Sift dry
  ingredients together and add to batter. Stir in apples, cranberries,
  remaining cup of nuts, and the winekraut mixture. Mix well. Pour batter
  into prepared pan and bake at 325 for 1-1/2 hours or until cake tester
  inserted in center of cake comes out clean. Remove from oven and cool on
  wire rack, in pan, for at least 15 minutes. Run knife along edge of cake
  to loosen, then invert onto a serving plate. When cake is completely
  cool, drizzle with Rosy Glaze: mix 2-3 tablespoons cranberry juice and 1
  cup powdered sugar to drizzle consistency.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Western Fruit Cake
 Categories: Cakes
      Yield: 1 Cake
 
      1 c  Butter or margarine
      1 c  Sugar
      4    Eggs
      2 c  Sifted flour
  1 1/2 ts Baking powder
    1/2 ts Salt
  8 1/4 oz Canned crushed pineapple
     16 oz Mixed candied fruits
     12 oz Diced, dried figs
      1 c  White raisins
      8 oz Red glac cherries
      2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Yield: 1 9-inch round or 10-inch tube cake.
  
  Cream butter with sugar until light and fluffy. Add eggs, one at a time,
  beating well after each addition. Sift together 1-2/3 cups flour, baking
  powder and salt. Drain pineapple, reserving syrup. Mix together drained
  pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir
  sifted ingredients into creamed mixture alternately with pineapple
  syrup; fold into floured fruit mixture. Turn into 9-inch springform or
  10-inch tube pan (lined with a double thickness of greased, browned
  paper.) Bake in a 300 oven for 2-3/4 hours, or until cake tests done.
  Cool 30 minutes; remove from pan and cool completely. If cake is to be
  stored, wrap tightly. If desired, before serving, top with a glaze made
  with confectioners sugar and pineapple juice or brandy.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Cheesecake
 Categories: Cakes
      Yield: 1 8" cake
 
  2 1/2 c  Graham cracker crumbs
      2 tb Melted butter
    1/2 lb Cream cheese; softened
    1/3 c  Sour cream
    1/3 c  Sugar
      2 ts Flour
      2 tb Fresh lemon juice
    1/4 ts Vanilla
      2 lg Egg yolks
      2 tb Roasted & ground hazelnuts
           -- (Oregon hazelnuts)
      2 lg Egg whites
           -- room temperature
      1 pn Cream of tartar
 
  Combine crumbs and butter, and press mixture in bottom of 8-inch
  springform pan, three inches deep. With electric mixer, beat cream
  cheese and sour cream until smooth, then add sugar and flour. Beat in
  lemon juice and vanilla, then egg yolks, one at a time, and stir in
  nuts. In another bowl, beat egg whites with cream of tartar and pinch of
  salt until they hold stiff peaks, then fold into cream cheese mixture
  gently and thoroughly. Spoon into pan and bake in a 275 oven for 1 hour,
  15 minutes, or until firm in center. Let cool in pan on a rack and
  chill, covered loosely, for at least 6 hours.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Candy & Hazelnut Cake
 Categories: Cakes
      Yield: 1 Cake
 
      1    Frozen pound cake
           -(10-3/4 oz. package)
      8 oz Light Cool Whip
    1/3 c  Chocolate fudge topping
    1/2 c  Mini-chocolate chips
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Thaw the Cool Whip and fold in chocolate fudge topping. Add the
  mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the pound
  cake into serving size pieces and top with topping. If desired, you may
  also serve Vanilla wafers to dip into the topping mixture.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Blueberry Hazelnut Wheat Coffee Cake
 Categories: Cakes
      Yield: 1 Cake
 
    1/2 c  Real butter
    2/3 c  Sugar
      1 lg Egg
  1 1/2 c  Hard white wheat
           -- (grind until fine)
  1 1/2 c  Flour
      2 tb Poppy seeds
    1/2 ts Soda
    1/4 ts Salt
    1/2 c  Sour cream mix

----------------------------------TOPPING----------------------------------
      2 c  Fresh or frozen blueberries
           -- (thawed, if frozen)
    1/3 c  Sugar
      2 ts Whole wheat flour
    1/4 ts Nutmeg
    1/2 c  Chopped Oregon hazelnuts
 
  Beat butter, sugar and egg until fluffy. Add ground wheat to the flour,
  poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter mixture,
  then add 1/4 cup sour cream, then the remaining flour mixture. Continue
  to mix on medium speed for two minutes. Grease pan (bottom and sides)
  and dust with sugar. Spread batter over bottom and one inch up the
  sides. Combine all ingredients for topping and sprinkle over batter.
  Bake at 350 for 40-45 minutes. Cool.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Carrot Cake
 Categories: Cakes
      Yield: 1 Cake
 
      2 c  Sugar
      4    Eggs
  1 1/2 c  Oil
      2 c  Flour
      1 ts Cinnamon
      1 ts Salt
      2 ts Soda
      3 c  Grated carrots
      2 ts Vanilla
    1/4 c  Chopped Oregon hazelnuts

-----------------------------------ICING-----------------------------------
    1/2 c  Butter
      4 oz Cream cheese
      2 c  Powdered sugar
    1/2 c  Chopped Oregon hazelnuts
      1 ts Vanilla
 
  Beat eggs, sugar and oil together. Sift flour, cinnamon, soda and salt
  together. Add to creamed mixture. Fold in grated carrots and vanilla and
  mix well. Bake at 325 for 1 hour in a greased 9x13-inch pan. Spread on
  the cream cheese icing and serve.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruit & Hazelnut Cheesecake
 Categories: Desserts
      Yield: 8 Servings
 
      8 oz Neufchatel cheese
      2    Eggs
      1 c  Undiluted evaporated milk
    1/2 c  Sugar
      3 tb Hazelnut liqueur
      2 tb Flour
      3 c  Sliced fruit, fresh
           -or- canned
      2 tb Apricot preserves
      2 ts Water
      3 tb Chopped Oregon hazelnuts
           -or sliced Oregon hazelnuts

-----------------------------------PASTRY-----------------------------------
  1 1/4 c  Flour
    1/4 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
      2 tb Sugar
    1/2 c  Chilled butter
      1    Egg yolk
      4 tb Ice water
 
  To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut
  in butter. Beat together egg yolk and ice water; stir into flour
  mixture. Form into a ball. Roll dough on floured surface with floured
  rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For
  filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender
  container. Cover; blend until smooth. Pour into unbaked hazelnut pastry.
  Bake at 325 for 40 minutes, or until tests done. Chill. Layer fruit over
  cheesecake. Stir together preserves and water; brush over fruit.
  Sprinkle with hazelnuts.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: German Hazelnut Cake
 Categories: Cakes
      Yield: 1 Cake
 
      6    Egg yolks
      1 c  Sugar
    1/2 lb Oregon hazelnuts, ground
      6    Egg whites
           Whipped cream
 
  Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the
  egg whites separately until stiff; fold in. Line the bottom of a 10-inch
  spring form pan with waxed paper, and pour batter in. Bake at 325 for 25
  to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the
  cake, then create high mounds around outside edge.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Ice Cream Cake
 Categories: Cakes
      Yield: 1 8-in.cake
 
      1 c  Chopped dates
      1 ts Baking soda
      1 c  Boiling water
  1 3/4 c  Sifted all-purpose flour
    1/4 c  Unsweetened cocoa
    1/2 ts Salt
      1 c  Butter or margarine
      1 c  Sugar
      2    Eggs
    1/2 ts Orange extract
    3/4 c  Chopped Oregon hazelnuts
      2 oz Semi-sweet chocolate
           -- grated
      1 pt Coffee ice cream
 
  Combine dates, soda and boiling water; cool. Sift together flour, cocoa
  and salt. Cream butter with sugar, beat in eggs and orange extract. Add
  flour mixture alternately with date mixture, beating after each
  addition. Pour into 2 greased and floured 8-inch round cake pans.
  Sprinkle hazelnuts on batter. Bake in 350 oven for 30 to 35 minutes, or
  until cake tests done. Cool layers thoroughly on racks. Then sprinkle
  with chocolate. Spread ice cream on top of one cake layer and top with
  second layer, nut side up. Freeze several hours or overnight. Take cake
  from freezer and let stand in refrigerator 1 hour before serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pumpkin Spice Cake
 Categories: Cakes
      Yield: 1 Cake
 
    1/2 c  Shortening
      1 c  Sugar
      1 c  Brown sugar
      2    Eggs; beaten
      1 c  Cooked, mashed pumpkin
      3 c  Sifted flour
      4 ts Baking powder
    1/4 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Cloves
    1/2 c  Milk
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift
  together dry ingredients and add alternately with milk to creamed
  mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased
  and floured 8-inch layer cake pans. Bake in 350 oven for 30 minutes.
  Cool 5 minutes in pans, then remove to cooling racks to cool completely.
  Add roasted, chopped hazelnuts to butter icing for frosting and garnish
  with sliced hazelnuts.
  
  Yield: 1 8-inch layer cake.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pie Crust
 Categories: Pies
      Yield: 1 Crust
 
      1 c  Oregon hazelnuts,
           -- roasted and ground
    1/2 c  Graham cracker crumbs
    1/4 c  Sugar
    1/4 ts Allspice, ground
    1/4 c  Butter or margarine
 
  Mix together hazelnuts, crumbs, sugar and allspice; blend in butter to
  form a crumbly mixture. Press against bottom and sides of a 9" pie
  plate. Bake in 400 oven 5 minutes, or until lightly browned. Cool
  thoroughly.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crunchy Hazelnut Pastry Shell
 Categories: Pies
      Yield: 1 Crust
 
      1 c  Flour
      1 tb Sugar
    1/4 ts Salt
    1/3 c  Butter
    1/4 c  Oregon hazelnuts,
           -- roasted & diced
      3 tb Water
 
  Combine flour, sugar and salt. Cut in butter until mixture looks like
  coarse corn meal. Stir in hazelnuts. Blend in water to form crumbly
  dough. Pat into bottom and sides of a 9" tart or pie pan. Chill 20
  minutes. Bake in a 400 oven 15 minutes or until lightly browned. Cool.
  Makes 1 (9") tart.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cookie Crumb Crust
 Categories: Pies
      Yield: 1 Crust
 
  1 1/2 c  Vanilla wafer crumbs
    1/2 c  Oregon hazelnuts,
           -- finely chopped
    1/4 c  Margarine, melted
 
  Combine crumbs, hazelnuts and margarine. Press mixture onto bottom of a
  9" pie plate. Bake at 350 for 10 minutes. Cool.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Coconut-Hazelnut Pie Shell
 Categories: Pies
      Yield: 1 Crust
 
      1 c  Oregon hazelnuts, sliced
  1 1/2 c  Coconut, shredded
    1/2 c  Margarine or butter, melted
 
  Combine coconut and sliced hazelnuts. Add melted margarine or butter and
  mix well. Press into greased pie tin and refrigerate until firm (2-3
  hours).
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Chocolate Pastry Shell
 Categories: Pies
      Yield: 1 Crust
 
      1 c  All -purpose flour
    1/4 ts Salt
    1/4 c  Sugar
      2 tb Cocoa
    1/4 c  Shortening
      1 c  Oregon hazelnuts,
           -- roasted & ground
    1/4 ts Vanilla
    1/2 c  Cold water
 
  Sift flour with salt, sugar and cocoa. Cut in shortening until coarse
  meal texture. Blend in hazelnuts and vanilla. Sprinkle water over and
  mix lightly. Shape into a ball. Pat mixture over bottom and sides of a
  9" pie plate. Prick crust. Bake at 400 for 8 to 10 minutes. Cool
  thoroughly before filling.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pie Bars
 Categories: Cookies
      Yield: 1 Recipe
 
      1 c  All-purpose flour
    1/2 c  Uncooked oatmeal
    1/4 c  Light brown sugar, packed
    1/2 c  Butter
      4    Eggs
    3/4 c  Honey
      1 c  Roasted Oregon hazelnuts
           -(coarsely chopped)
      1 ts Vanilla
    1/4 ts Salt
    1/2 c  Light brown sugar packed
      1 tb Flour
 
  Combine first three ingredients; cut in butter with pastry blender until
  mixture resembles coarse crumbs. Press mixture into greased 12x8x2-inch
  pan. Bake at 350 for 15 minutes. Beat eggs slightly; add remaining
  ingredients, blend well. Pour over partially baked crust. Bake at 350
  for about 25 minutes. Cool to room temperature and cut into bars.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Pie
 Categories: Pies
      Yield: 2 Pies
 
      4    Eggs
      1 c  Sugar
    1/8 ts Salt
  1 1/2 c  Dark corn syrup
      2 tb Butter; melted
      1 ts Vanilla
      2 c  Oregon hazelnuts
           -(roasted & finely chopped)
      2    Unbaked 8" pie shells
 
  Preheat oven to 350. Beat eggs until blended, but not frothy. Add, in
  order: sugar, salt, corn syrup, melted butter and vanilla, mixing to
  blend. Stir in hazelnuts. Divide filling between two pie shells. Place
  in oven and reduce heat to 325. Bake 50 to 60 minutes.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cherry Hazelnut Crunch Pie
 Categories: Pies
      Yield: 1 Pie
 
    1/2 pk (10 oz.) pie crust mix
    1/4 c  Packed light brown sugar
    3/4 c  Roasted Oregon hazelnuts,
           -- chopped
      1 oz Semi-sweet chocolate
           -- grated
      4 ts Water
      1 ts Vanilla
      8 oz Red maraschino cherries
      2 ts Cornstarch
    1/4 c  Water
      1 ds Salt
      1 tb Kirsch (optional)
      1 qt Vanilla ice cream
 
  Combine (1/2 package) pie crust mix with sugar, nuts and chocolate using
  a pastry blender. Mix water with vanilla. Sprinkle over crumb mixture
  and mix until well blended. Turn into a well-greased 9-inch pie plate;
  press mixture firmly against bottom and side. Bake in a 375 oven for 15
  minutes. Cool on rack. Cover and let stand several hours or overnight.
  Drain cherries, reserving syrup. Chop cherries coarsely. Blend syrup
  with cornstarch, 1/4 cup water and salt in saucepan; add cherries. Cook
  on low until clear. Remove from heat and cool thoroughly. Add Kirsch and
  chill. Spoon ice cream into pie shell. Pour cherry glaze over pie and
  serve immediately.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Espresso Hazelnut Pie
 Categories: Pies
      Yield: 1 Pie
 
     15 oz Refrigerated pie crusts

----------------------------------FILLING----------------------------------
  1 1/2 c  Semi-sweet chocolate chips
      1 oz Unsweetened chocolate,
           -- coarsely chopped
      1 ts Instant espresso granules
           -- or coffee crystals
    1/4 c  Whipping cream
      1 tb Butter or margarine
    1/2 c  Chopped Oregon hazelnuts
      1 c  Whipping cream
           Whipped cream, if desired
           Oregon hazelnuts, if desired
 
  Yield: 10 to 12 servings.
  
  Prepare pie crust according to package directions for baked shell using
  a 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at
  450 for 9 to 11 minutes or until lightly browned. In small saucepan,
  combine chocolate chips, unsweetened espresso granules, 1/4 cup whipping
  cream, and butter. Cook over low heat until mixture is smooth, stirring
  constantly. Remove from heat. Cool about 15 minutes or until mixture is
  slightly warm, stirring occasionally. Stir in Oregon hazelnuts. In
  medium bowl, beat 1 cup whipping cream until soft peaks form. Fold warm
  chocolate mixture into whipped cream. Spread over bottom of cooled
  crust. Refrigerate 3 to 4 hours. Let stand at room temperature for about
       30    minutes before serving.
  
  Garnish with additional whipped cream and hazelnuts, if desired. Store
  leftovers in refrigerator.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Caramel Pie
 Categories: Pies
      Yield: 1 Pie
 
  1 1/3 c  Sifted flour
    1/2 ts Salt
    1/2 c  Shortening
      3 tb Water
      3    Eggs
    1/2 c  Dark brown sugar
           -(firmly packed)
      1 c  Light corn syrup
    1/4 ts Salt
      1 ts Vanilla
    1/2 c  Butter or margarine, melted
  1 1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Combine flour and 1/2 teaspoon salt in bowl. Cut in shortening until
  uniform, but coarse. Sprinkle with water, toss with fork and press into
  ball. On lightly floured surface, roll out pastry 1-1/2 inches larger
  than inverted 9-inch pie plate. Fit into plate and trim 1/2 inch beyond
  edge of plate; fold under to make double thickness around edge and flute
  or trim even with edge; decorate with small pastry cut outs. Beat
  together eggs, sugar, syrup, 1/4 teaspoon salt and vanilla. Stir in
  butter and hazelnuts.
  
  Pour into pie shell. Bake in a 375 oven for 45 minutes, or until set in
  center. Cool.
  
  Hazelnut Cream Caramel Pie:
  
  Beat together 4 ounces cream cheese (softened), 1 egg and 2 tablespoons
  milk until smooth. Pour into pie shell. Bake in 375 oven for 15 minutes.
  Add caramel/nut filling and bake as directed above.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Cream Cheese Brownies
 Categories: Cookies
      Yield: 1 8" pan
 
----------------------------CREAM CHEESE FILLING----------------------------
      4 oz Cream cheese
           -- room temperature
    1/4 c  Granulated sugar
      1    Egg
      2 ts Lemon juice
    1/2 ts Vanilla
    1/4 c  Oregon hazelnut meal*

-------------------------------BROWNIE BATTER-------------------------------
      6 oz Semi-sweet chocolate chips
    1/4 c  Butter or margarine
    3/4 c  All-purpose white flour
      2 tb Cocoa
    1/2 ts Baking powder
    1/4 ts Salt
    3/4 c  Granulated sugar
      2    Eggs
      1 ts Vanilla
    1/2 c  Oregon hazelnuts
           -roasted & coarsely chopped
 
  * (finely ground roasted hazelnuts)
  
  In 1-quart bowl with electric mixer, beat cream cheese and sugar until
  smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal.
  Refrigerate while preparing brownie batter.
  
  Brownie Batter: Melt chocolate chips and butter over simmering water.
  Cool to 100-110 degree Fahrenheit. In small bowl, sift together flour,
  cocoa, baking powder and salt. Reserve. In 2-quart bowl, beat sugar,
  eggs and vanilla until smooth and lemon colored, about 2 minutes. Beat
  in melted chocolate and butter. Add dry ingredients and beat until well
  mixed. Fold in chopped hazelnuts. Spread one half of the chocolate
  batter into a greased 8-inch square baking pan. Pour cream cheese
  filling over bottom layer. Gently spread remaining brownie batter over
  the cream cheese layer. Pull a metal spatula through the batter for a
  marbleized effect. Bake in 350 degree oven for approximately 40 minutes.
  Do not over bake. Cool and serve plain, dusted with powdered sugar.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Cream Cheese Brownies (Chocolate Glaze)
 Categories: Cookies
      Yield: 1 8-inch pan
 
----------------------------CREAM CHEESE FILLING----------------------------
      4 oz Cream cheese
           -- room temperature
    1/4 c  Granulated sugar
      1    Egg
      2 ts Lemon juice
    1/2 ts Vanilla
    1/4 c  Oregon hazelnut meal*

-------------------------------BROWNIE BATTER-------------------------------
      6 oz Semi-sweet chocolate chips
    1/4 c  Butter or margarine
    3/4 c  All-purpose white flour
      2 tb Cocoa
    1/2 ts Baking powder
    1/4 ts Salt
    3/4 c  Granulated sugar
      2    Eggs
      1 ts Vanilla
    1/2 c  Oregon hazelnuts
           -roasted & coarsely chopped

------------------------------CHOCOLATE GLAZE------------------------------
      3 tb Heavy cream
      1 c  Chocolate morsels
      3 tb Butter or margarine
    1/2 c  Coarsely chopped hazelnuts
           -(Oregon hazelnuts)
 
  *(finely ground roasted hazelnuts)
  
  In 1-quart bowl with electric mixer, beat cream cheese and sugar until
  smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal.
  Refrigerate while preparing brownie batter.
  
  BROWNIE BATTER: Melt chocolate chips and butter over simmering water.
  Cool to 100 -110F. In small bowl, sift together flour, cocoa, baking
  powder and salt. Reserve. In 2-quart bowl, beat sugar, eggs and vanilla
  until smooth and lemon colored, about 2 minutes. Beat in melted
  chocolate and butter. Add dry ingredients and beat until well mixed.
  Fold in chopped hazelnuts. Spread one half of the chocolate batter into
  a greased 8-inch square baking pan. Pour cream cheese filling over
  bottom layer. Gently spread remaining brownie batter over the cream
  cheese layer. Pull a metal spatula through the batter for a marbleized
  effect. Bake in 350 oven for approximately 40 minutes. Do not over bake.
  Cool and serve plain, dusted with powdered sugar, or topped with
  Chocolate Glaze.
  CHOCOLATE GLAZE: In small saucepan, bring cream to a boil. Cool to room
  temperature. Melt chocolate and butter over simmering water. Blend in
  cream. Spread on cooled brownies. Sprinkle with chopped hazelnuts and
  slice into bars.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Brownies
 Categories: Cookies
      Yield: 1 Batch
 
      2 oz Unsweetened chocolate
    1/2 c  Butter or margarine
      2    Eggs
      1 c  Sugar
    3/4 c  Sifted all-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      1 ts Vanilla extract
 
  Yield: 16 to 20 brownies.
  
  Melt chocolate with butter over hot water; cool. Add eggs and sugar, and
  beat until well blended. Combine flour, baking powder and salt; stir
  into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly
  in lightly-greased 8-inch square pan. Bake in a 350 oven for 25 to 30
  minutes. Cool 10 minutes; cut into squares with sharp knife.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Baked Apples
 Categories: Desserts
      Yield: 6 Servings
 
      6 lg Baking apples
           Lemon juice
    1/2 c  Chopped Oregon hazelnuts
    1/4 c  Diced, pitted dates
      1 tb Butter; softened
    1/2 c  Sugar
    1/4 ts Cinnamon
      1 c  Water
    3/4 c  Dry sherry
           Light cream
 
  Core whole apples and pare 1/3 of the way down. Brush with lemon juice.
  Mix together hazelnuts, dates and butter; stuff into center of apples.
  Pile any extra mixture on top. Place in lightly buttered baking dish. In
  saucepan, mix together sugar and cinnamon; stir in water. Stir over
  medium heat until mixture boils; simmer gently 10 minutes. Remove from
  heat; stir in sherry. Spoon over apples. Bake in 350 oven for 1-1/4
  hours, or until apples are tender, basting occasionally with syrup in
  pan. Serve warm or cold with cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Apricot Torte
 Categories: Desserts
      Yield: 1 Torte
 
      3 oz White chocolate
      5    Egg whites
    1/4 ts Cream of tartar
    1/2 c  Sugar, divided
      2 tb Butter, softened
      4    Egg yolks
    1/3 c  Cake flour
      1 ts Baking flour
    1/8 ts Salt
    3/4 c  Roasted Oregon hazelnuts,
           -- finely ground

----------------------------------FILLING----------------------------------
      3 c  Heavy cream
     10 oz White chocolate
      3 tb Hazelnut liqueur
    3/4 c  Apricot jam
  1 1/2 c  Roasted Oregon hazelnuts,
           -- coarsely chopped
 
  Yield: 10 to 12 servings.
  
  Melt white chocolate in double boiler, cool to lukewarm. Beat egg whites
  until frothy. Add cream of tartar and gradually add 2 tablespoons of the
  sugar. Whip to firm, but not dry peaks; set aside. Cream butter and
  remaining sugar. Beat in egg yolks and mix in along with the hazelnuts.
  Lighten batter by whisking in 1 cup of the egg whites. Gently fold in
  remaining egg whites. Pour into greased, parchment-lined 11x17x1-inch
  baking pan. Bake in 375 oven for 10 to 12 minutes, or until golden and
  set. Cool.
  
  For filling, heat cream to simmering. Remove from heat and stir in white
  chocolate until melted. Chill. When cold, beat to medium whipped cream
  consistency. Beat in liqueur. Remove 1-1/2 cups of the filling and whisk
  in 1/4 cup apricot jam. To assemble, trim edges off cake. Slice
  vertically in four equal pieces, about 3-1/2 inches wide and 10 inches
  long. Stack three layers, spreading each with apricot jam and 1/3 of the
  apricot filling. Place fourth layer on top and spread top and sides with
  white chocolate cream. Press chopped hazelnuts into sides and decorate
  top with apricot jam and white chocolate rosettes. Keep refrigerated.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Hazelnut Torte
 Categories: Desserts
      Yield: 1 Torte
 
      4 lg Eggs; separated
    1/2 c  Sugar
      4 oz Semisweet chocolate; melted
      1 sm Apple; peeled & grated
      2 tb Hazelnut liqueur
    1/2 c  Butter
    3/4 c  Ground Oregon hazelnuts
      3 tb Dry bread crumbs
    1/2 c  Apricot jam
 
  Cream butter until fluffy, slowly adding sugar, then egg yolks, beating
  well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs.
  Beat egg whites until very stiff and fold into chocolate mixture. Bake
  in buttered and floured 8" springform pan at 350 for 50 to 60 minutes.
  Test for doneness, cool. Turn cake out onto serving plate and brush away
  crumbs.
  
  Bring jam and liqueur to a boil and brush over entire surface of cake.
  Let set. Cover sides and top of cake with icing made by melting 4 oz. of
  semisweet chocolate with 2 tablespoons butter. Serve with Frangelico
  flavored whipped cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Oregon Hazelnut Torte
 Categories: Desserts
      Yield: 8 Servings
 
      4 lg Eggs
  1 1/4 c  Roasted & ground hazelnuts
           -(Oregon hazelnuts)
    2/3 c  Granulated sugar
      1 pn Salt
    1/3 c  Butter
           -- (warm room temperature)
    1/2 c  All-purpose flour
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Grease 8-inch spring form pan or non-stick cake pan. With a mixer, beat
  eggs, ground nuts, sugar and salt until light and fluffy, about 5 to 7
  minutes. Add butter; beat until smooth. Gently fold in flour. Pour into
  prepared pan; sprinkle with chopped nuts. Bake in a 350 oven for 25 to
  30 minutes, or until top springs back when gently pressed. Run thin
  spatula around sides of pan to loosen cake; cool before removing rim.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Viennese Hazelnut Torte
 Categories: Desserts
      Yield: 2 Tortes
 
-----------------------------------TORTE-----------------------------------
      4    Eggs
    1/4 c  Fine granulated sugar
    3/4 c  Grated Oregon hazelnuts
           -(or finely chopped)
    1/4 c  Dry fine bread crumbs
    1/4 ts Cream of tartar
    1/8 ts Salt
    1/4 c  Fine granulated sugar

----------------------------------TOPPING----------------------------------
  1 1/2 c  Fresh raspberries
    3/4 c  Red raspberry jelly
           Whipped cream
 
  Yield: 2 10-inch tortes.
  
  Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then
  beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread
  crumbs. Beat egg whites until foamy. Add cream of tartar and salt, the
  continue beating, add sugar until stiff peaks form. Fold in yolk
  mixture. Turn into 2 buttered and floured 10" torte pans. Bake at 350
  for 30 minutes, or until done. Top with mixture of raspberries mixed
  gently with melted jelly. Garnish with whipped cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Crunch Ice Cream
 Categories: Desserts
      Yield: 1 Recipe
 
      6    Egg yolks
    1/2 c  Sugar
    1/8 ts Salt
    1/2 c  Hazelnut liqueur or extract
  1 1/2 c  Milk
      4 c  Heavy cream
      1 tb Vanilla
  1 1/2 c  Oregon hazelnut crunch
 
  Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When sugar
  is dissolved, add milk. Cook in double boiler over medium heat until
  custard is thick enough to coat a spoon, stirring occasionally. Remove
  from heat and cool to room temperature; add cream and vanilla. Chill
  thoroughly. Pour mixture into ice cream freezer and freeze for 10
  minutes or until mixture is very stiff. Add Oregon hazelnut crunch and
  process an additional 10 minutes or until desired consistency.
  
  NOTE: This is a soft ice cream. It may be made the day before and stored
  in a freezer for a firmer ice cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Crunch Ice Cream (Low Cholesterol)
 Categories: Desserts
      Yield: 1 Recipe
 
      8 oz Egg beater
    1/4 c  Sugar
    1/2 c  Hazelnut liqueur or extract
    1/8 ts Salt
     24 oz Evaporated skim milk
      4 c  Mocha mix
      1 tb Vanilla
  1 1/2 c  Oregon hazelnut crunch
 
  Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in
  double boiler over medium heat until custard is thick enough to coat a
  spoon, stirring frequently. Remove from heat and cool to room
  temperature; add vanilla and mocha mix. Chill thoroughly. Pour mixture
  into ice cream freezer and freeze for 10 minutes or until mixture is
  very stiff. Add Oregon hazelnut crunch and process an additional 10
  minutes or until desired consistency.
  
  NOTE: This is a soft ice cream. It may be made the day before and stored
  in a freezer for a firmer ice cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon-Apple-Hazelnut Sauce
 Categories: Sauces, Desserts
      Yield: 1 Recipe
 
    3/4 c  Sugar
      3 tb Cornstarch
    1/4 ts Salt
    3/4 c  Water
    1/2 c  Lemon juice
     20 oz Canned apple pie filling
    1/2 c  Oregon hazelnuts,
           -- roasted & chopped
 
  Mix together sugar, cornstarch and salt in a 1-quart glass bowl.
  Gradually stir in the water. Microwave for 3 to 4 minutes or until thick
  and clear. Stir a couple of times while cooking. Gradually add the lemon
  juice and stir to blend. Add the pie filling and hazelnuts.
  
  Spoon over gingerbread, pound cake or use as pie filling.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pear Tart With Burnt Hazelnut Ice Cream
 Categories: Desserts
      Yield: 1 Tart
 
-----------------------------------PASTRY-----------------------------------
  1 3/4 c  All-purpose flour
      3 tb Granulated sugar
     10 tb Unsalted butter, chilled
      1 lg Egg yolk
      4 tb Cold water

----------------------------------FILLING----------------------------------
    1/2 c  Unsalted butter
      1 c  Granulated sugar
      8    Bartlett pears,
           -- slightly under-ripe
           Butter (for greasing)
 
  Yield: 6 - 8 servings.
  
  Combine flour and sugar in food processor and pulse to mix. Cut chilled
  butter into cubes and scatter over dry mixture. Pulse until mixture
  resembles coarse meal. Beat in egg yolk with motor running and process
  until pastry just binds together. Turn dough out, knead 3 turns, bring
  dough together and wrap in plastic wrap. Refrigerate 30 minutes or for
  up to 8 hours. To prepare filling, peel, core and quarter pears. Butter
  a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar
  and shake pan to combine butter and sugar. Cook over medium heat until
  caramel turns a deep, tawny brown. Immediately add the pears. Cook,
  shaking the pan until pears are brown and tender and juices are reduced.
  Transfer browned pears to prepared pan. Cook caramel 1-2 minutes to
  thicken, taking care not to burn. Pour caramel over cooked pears in pie
  pan. Roll out chilled pastry into a circle slightly larger than the pan.
  Place pastry over the top of pears. Trim pastry flush with rim of pan.
  Tuck pastry into pan, and slash in several places. Bake in middle of 400
  oven 30 minutes. (Check after 20 minutes, and cover loosely with foil if
  too brown). Remove tart from oven. Let stand 30 minutes. Invert onto
  platter. Pear tart is best if served within 4 hours of baking.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Burnt Hazelnut Ice Cream
 Categories: Desserts
      Yield: 3 Cups
 
      1 c  Homogenized milk
      1 c  Whipping cream
    3/4 c  Light brown sugar, packed
      1 pn Salt
      5    Egg yolks
    1/4 c  Hazelnut liqueur
      1 c  Roasted Oregon hazelnuts
 
  Combine milk, cream, sugar and salt in deep saucepan. Bring to boil,
  stirring occasionally. Beat egg yolks in large bowl, and whisk in hot
  cream mixture slowly in a steady stream. Strain mixture into a clean
  bowl. Stir in liqueur. Cool to room temperature. Cover and chill
  overnight. Freeze in ice cream maker according to manufacturer's
  instructions, adding hazelnuts just before ice cream is done.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Oregon Hazelnut Praline Ice Cream
 Categories: Desserts
      Yield: 1 Recipe
 
----------------------------------PRALINE----------------------------------
      2 tb Butter
      4 tb Sugar
    1/2 c  Crushed Oregon hazelnuts
      1 pn Salt
    1/2 ga Heavy cream
      2 c  Sugar
      2 tb Vanilla extract
 
  Melt the butter, carmelize sugar and stir in nuts. Cool the praline
  overnight on parchment. Prepare the cream, sugar and extract in ice
  cream machine and stir in the praline before final cure.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Decadent Mixed Nut Chocolate Tart
 Categories: Desserts
      Yield: 1 Tart
 
      1    Refrigerated pie crust
           -(1/2 of a 15-oz package)
      5 oz Semisweet baking chocolate
           -- chopped
      3 tb Powdered sugar, sifted
      2 tb Orange-flavored liqueur
           -OR- thawed orange juice
           -concentrate
  1 1/2 tb Unsalted butter, melted
      1 tb Water
      2 ts Grated orange zest
    3/4 c  Roasted mixed nuts*
 
  *(Oregon hazelnuts, almonds, walnuts)
  
  Yield: 6 to 8 servings.
  
  Heat oven to 450. Line an 8-inch tart pan (removable bottom) with pie
  crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside
  and press crust firmly against sides of pan. To keep sides from falling,
  line crust with aluminum foil and fill with dry rice or beans. Bake 10
  minutes. Remove foil and rice. Prick bottom of crust with fork; return
  to oven for 8 to 10 minutes or until edge is light golden brown. Cool.
  For chocolate filling, melt chocolate in bowl in microwave on HIGH for
  about 2 minutes. Immediately add remaining ingredients except nuts;
  whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour
  chocolate filling into tart; spread to make even layer. Gently press
  whole cracked nuts into chocolate filling covering entire surface. To
  glaze tart, whisk enough very hot water into the reserved filling to
  make a pourable glaze. Drizzle over nuts, using the tines of a fork.
  Refrigerate 1 hour before serving.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Tart
 Categories: Desserts
      Yield: 1 Tart
 
      1 c  All-purpose flour
      1 pn Salt
      6 tb Sugar
     11 tb Cold unsalted butter,
           -- cut into small pieces
      3 oz Bittersweet chocolate
           -- melted
      7 tb Heavy cream
      1 tb Honey
  1 3/4 c  Oregon hazelnuts, roasted
           -- and coarsely chopped
 
  Yield: 6 to 8 servings.
  
  In food processor, pulse flour, salt and 1 tablespoon sugar to combine.
  Add 7 tablespoons butter; pulse 8 times. Add 3 tablespoons cold water
  and pulse until dough looks moist and holds together but hasn't formed a
  ball. Do not overprocess. Wrap dough and chill 1 hour. Roll out dough
  and fit into 9-1/2" tart pan with removable bottom. Freeze 20 minutes.
  Line tart shell with foil, fill with dried beans or pie weights; prick
  shell thoroughly with fork. Bake in 350 oven for 15 minutes or until
  dried and golden. Cool completely. With pastry brush, paint bottom of
  tart pan with thin layer of melted chocolate. Allow to set. Set
  remaining chocolate aside. In saucepan, melt 4 tablespoons butter. Add
  remaining sugar, cream and honey. Bring to boil; stir to dissolve sugar.
  Boil 2 minutes. Stir in hazelnuts. Pour nut mixture into tart shell.
  Bake at 350 for 30 minutes, or until golden brown. Cool on rack. Remelt
  reserved chocolate. Dip fork or tip of teaspoon into chocolate and drip
  free-form design on top of cooled tart.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Butterscotch Sauce
 Categories: Desserts, Sauces
      Yield: 1 Recipe
 
      1 c  Dark brown sugar
           -(firmly packed)
      1 ds Salt
    1/3 c  Milk
      2 tb Light corn syrup
      3 tb Butter or margarine
    1/2 c  Oregon hazelnuts
           -roasted & coarsely chopped
      1 ts Vanilla
 
  Yield: about 1-1/3 cups.
  
  Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a
  boil, stirring constantly; cook about 5 minutes, or until thickened.
  Remove from heat and add hazelnuts and vanilla. Serve warm over ice
  cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Fudge Sauce
 Categories: Sauces, Desserts
      Yield: 1 Recipe
 
  1 2/3 c  Undiluted evaporated milk
      2 c  Sugar
      3 oz Unsweetened chocolate
      1 ts Vanilla
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
 
  Yield: 2-1/2 cups.
  
  Mix evaporated milk, sugar and chocolate in saucepan. Bring to boil over
  medium heat. Cook 5 minutes, stirring vigorously. Remove from heat. Add
  vanilla. Beat with rotary beater or wire whip for 1 minute; add
  hazelnuts. Serve hot or cold on ice cream.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Heaven
 Categories: Desserts
      Yield: 1 Recipe
 
      1 c  Chopped Oregon hazelnuts
      6    Eggs
    3/4 c  Sugar
    1/2 c  Flour
      1 c  Whipping cream
 
  Beat eggs; add sugar. Combine with hazelnuts and flour. Bake at 350 in
  flat pan until golden brown. When cool, spread whipping cream, then roll
  into a roll. Keep frozen.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut/Caramel Apple Pizza
 Categories: Dessert
      Yield: 1 Pizza
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  White flour
      1 c  Roasted Oregon hazelnuts
    1/3 c  Sugar
    1/4 ts Salt
    1/2 c  Chilled butter
           - cut into 1/2" pieces
      1 tb Water, optional

----------------------------------TOPPING----------------------------------
      1 c  Chocolate chips, divided
      1 tb Butter
      3 md Apples
           -- peeled and thinly sliced
      2 tb Brown sugar
    1/2 ts Ground cinnamon
     12    Kraft caramels
      1 tb Water
    3/4 c  Oregon hazelnuts
           -roasted & coarsely chopped
 
  Yield: 8 to 12 servings.
  
  Food Processor Method:
  
  Place flour, hazelnuts, sugar and salt in work bowl fitted with metal
  blade. Process for about 30 seconds or until hazelnuts are finely
  chopped. Add butter and process for about 15 seconds or until butter is
  the size of coarse meal. Add water and process for several seconds until
  mixture holds together when a small amount is pressed between fingers.
  
  Hand Method:
  
  Finely chop hazelnuts in nut chopper or grinder. Combine with flour,
  sugar and salt. With pastry blender, cut in butter until size of coarse
  meal. Add water and toss with fork until mixture holds together when a
  small amount is pressed together.
  
  Assembly:
  
  Press mixture evenly into a 12-inch round pizza pan. Bake in 350 oven
  for 15 to 20 minutes or until edges are golden and center is firm.
  Remove from oven and immediately sprinkle with 3/4 cup of chocolate
  chips. Let stand several minutes until melted. Spread melted chocolate
  evenly over crust. Chill.
  
  Melt butter in large skillet. Saut apples until tender. Toss apples
  with brown sugar and cinnamon. Cool to room temperature.
  
  In the meantime, place caramels and water in top half of double boiler
  over simmering water. Stir until caramels are melted and smooth. Melt
  remaining chocolate in microwave or double boiler.
  
  Spread apples evenly over chilled crust. Sprinkle with coarsely chopped
  hazelnuts. Drizzle with caramel sauce and melted chocolate. Chill until
  chocolate is firm. Slice with pizza cutter.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Cherubs
 Categories: Cookies
      Yield: 1 Recipe
 
  1 1/3 c  Sifted flour
    1/2 ts Salt
    1/2 c  Butter or margarine, soft
    1/2 c  Brown sugar, packed
      1 c  Raspberry jam

----------------------------------TOPPING----------------------------------
      1 c  Chopped Oregon hazelnuts
      1    Egg
    1/2 c  Sugar
      1 ds Salt
 
  Mix flour, sugar, salt and margarine with a pastry blender until all
  combined. Pack into the bottom of a greased shallow pan 10"x12". Spread
  with jam. Bake in a 350 oven for 8 minutes. Spread with topping, then
  bake for 20 minutes. Cut while warm.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Nor'westers
 Categories: Cookies
      Yield: 1 Recipe
 
  1 1/2 c  Sifted flour
      1 ts Baking powder
    1/4 ts Salt
      2 tb Brown sugar
    2/3 c  Soft butter
      1 c  Shredded mild cheddar
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
  1 1/2 c  Raspberry preserves
 
  Mix flour, baking powder, salt and brown sugar. Cut butter and cheese
  into flour; add nuts and mix until crumbly. Grease an 8" square pan and
  spread 1/2 of the mixture evenly in pan, cover carefully with preserves
  and then remaining crumb mixture. Bake in 350 oven for 25 minutes. Cool,
  sprinkle with powdered sugar and cut into bars.
  
  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board
 
-----
 
