Cream
Nut Butter Cookies
- 325 oven
- 12 cookies
- 2 long finger-shape rolls
- 250 gr sifted flour
- 230 gr nuts (chopped)
- 150 gr soft butter
- 75 gr powdered sugar
- 4 gr vanilla extract
- 1 gr salt
- 1 gr almond extract
Nut Butter Pie
- 1,900 ml vanilla ice cream softened
- 475 ml chocolate fudge sauce heated
- 475 ml whipped cream
- 475 ml creamy peanut butter
- 375 gr chocolate wafer crumbs
- 240 ml clover honey
- 120 gr cashews (chopped)
- 55 gr butter melted
- 50 gr sugar
Nut Crecents
- 3 egg yolks
- 3 egg whites
- 500 gr flour
- 240 ml sour cream
- 230 gr butter
- 140 gr nuts
- 3 gr vanilla
- 1 package yeast
Nut Frappe
- 1 egg (white)
- 250 gr pineapple (cooked)
- 240 ml cream
- 180 ml milk
- 150 gr strawberries
- 140 gr nuts (chopped)
- 100 gr sugar
- 60 ml water (cold)
- 8 gr gelatine
Nut Fruit Tarts
- 6 maraschino cherries
- 350 ml whipping cream
- 250 gr puffed raisins
- 140 gr nuts (chopped)
- 100 gr sugar
- 2 slices bananas
Nut Horns
- 2 egg yolks
- 2 egg whites
- 1 filling
- 3/8 at a time on generously floured
- 325 gr flour
- 230 gr butter
- 200 gr sugar
- 180 gr walnuts
- 230 ml cream cheese
- 10 gr vanilla
Nut Refrigerator Cookies
- 5 eggs
- 1,100 gr brown sugar
- 950 gr flour
- 170 gr nuts (chopped)
- 18 gr vanilla
- 9 gr baking powder
- 1 gr butter
Nut Tarts
- 3 eggs
- 1 box
- 550 gr brown sugar (light)
- 325 gr nuts (chopped)
- 325 gr sifted flour
- 230 gr butter
- 20 gr melted butter
- 4 gr vanilla
- 1 package cream cheese
Nut Torte
- 3 eggs
- 1/2 vegan marzipan
- 450 gr sugar
- 325 gr all purpose flour
- 240 gr walnuts (chopped)
- 180 ml soy milk
- 170 gr margarine
- 45 ml lemon juice (fresh)
- 12 gr baking powder
- 1 gr salt
Nutmeg Sugar Tops
- 2 on lined cookie (inches apart)
- 1 3/4 rounds
- 3/8 thickness
- 220 gr all purpose flour
- 190 gr butter (unsalted)
- 160 gr cake flour
- 130 gr powdered sugar
- 4 gr nutmeg
- 1 gr baking powder
- 1 ml cream of tartar
Nuts About Cheese
- 240 gr pecans
- 110 ml cream cheese
- 60 gr stilton
- 16 ml mayonnaise
- 2 ml worcestershire sauce
Nutty Applesauce Bread
- 3 loaf (pan)
- 1 egg
- 1 applesause (canned)
- 220 gr all purpose flour
- 140 gr nuts (finely chopped)
- 100 gr sugar
- 65 gr crisco shortening
- 14 gr baking powder
- 2 gr baking soda
- 1 gr salt
Nutty Apricot Bars
- 12 apricots (dried)
- 1/4 liquid
- 350 gr sugar
- 250 gr flour all-purpose
- 200 gr sugar
- 170 gr butter
- 180 ml sugar in a saucepan
- 120 gr pecans
- 30 gr coconut flaked
- 2 gr baking soda
Nutty Cheese Brulee
- 2 broken a class
- 1 px
- 1/8 em (solid)
- 60 gr camembert cheeserind removed
- 5 ml ice cream topping
Nutty Choco
- 9 chocolate cookie crust
- 4 chocolate toffee bars
- 700 ml vanilla ice cream soften
- 120 gr pack pumpkin (solid)
- 26 gr sugar
- 24 gr coarsely (chopped)
- 1 gr cinnamon (ground)
- 1 gr nutmeg (ground)
Nutty Chocolate Mint Fudge
- 300 gr sugar
- 240 gr mint chocolate chips
- 200 ml marshmallow cream
- 160 ml evaporated milk
- 65 gr nuts (chopped)
- 55 gr butter
- 4 gr vanilla extract
- 1 gr salt
Nutty Chocolate& Mashmallow Muffins
- 1 egg
- 240 ml sour cream
- 190 gr flour
- 110 gr melted marg
- 110 gr brown sugar
- 100 gr marshmallows (chopped)
- 60 gr walnuts
- 34 gr cooking chocolate melted
- 5 gr baking powder
- 4 gr vanilla
Nyt Original Plum Torte
- 24 italian plums (halves)
- 2 eggs
- 1 stick butter softened (unsalted)
- 150 gr sugar (plus)
- 130 gr unbleached flour sifted
- 26 gr sugar
- 5 gr baking powder
- 3 gr cinnamon
Oat & Onion Tarts
- 2 1/2 lard
- 1 egg (whole)
- 1 egg yolk
- 230 gr onions
- 140 gr butter
- 120 ml soured cream
- 95 gr oat flakes
- 38 gr wholemeal flour
- 38 gr flour (plain white)
- 34 gr cheddar cheese
Oat& Onion Tarts
- 2 1/2 lard
- 1 egg (whole)
- 1 egg yolk
- 230 gr onions
- 140 gr butter
- 120 ml soured cream
- 95 gr oat flakes
- 38 gr wholemeal flour
- 38 gr flour (plain white)
- 34 gr cheddar cheese
Oatmeal "rocks"
- 2 eggs
- 2 oatmeal
- 250 gr flour
- 200 gr sugar
- 190 gr shortening
- 170 gr dates
- 140 gr nuts
- 60 ml milk
- 5 gr baking powder
- 3 gr cinnamon