Hickory Nut Creams Recipes

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HICKORY NUT PIE

My father use to make this pie when I was younger. I would go out in the woods looking for hickory nuts and remember having to shell them with a hair pin! It seemed like forever but the pie was worth it!-Carolyn Hayes, Marion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9



Hickory Nut Pie image

Steps:

  • In a small bowl, beat eggs just until blended but not frothy. Beat in the corn syrup, sugar, butter, vanilla and salt until blended. Stir in nuts. Pour into pastry shell. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Garnish with additional nuts if desired.

Nutrition Facts : Calories 457 calories, Fat 21g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.

3 eggs
1 cup light corn syrup
3/4 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped hickory nuts or pecans, toasted
1 unbaked pastry shell (9 inches)
Additional toasted hickory nuts or pecans, optional

CLASSIC HICKORY NUT CAKE

As a girl, I'd help my dad and grandpa gather hickory nuts for Grandma's classic cake. We could hardly wait for dinner to be over so we could indulge in a generous slice.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 15



Classic Hickory Nut Cake image

Steps:

  • In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 470 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 309mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

1/2 cup butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 cup finely chopped hickory nuts or walnuts, toasted
4 large egg whites
BUTTER FROSTING:
3/4 cup butter, softened
5 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 to 5 tablespoons half-and-half cream

HICKORY NUT CREAMS

A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated.

Provided by Molly53

Categories     Candy

Time 30m

Yield 36 serving(s)

Number Of Ingredients 5



Hickory Nut Creams image

Steps:

  • Stir sugar and cream together in a large saucepan until sugar dissolves.
  • Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
  • Cool to lukewarm.
  • Add vanilla extract, butter and nuts; beat until creamy.
  • Drop from spoon onto waxed paper.

Nutrition Facts : Calories 152.4, Fat 8.6, SaturatedFat 3.2, Cholesterol 13.3, Sodium 25.5, Carbohydrate 19.3, Fiber 0.4, Sugar 17.6, Protein 1

3 cups brown sugar
1 cup cream or 1 cup evaporated milk
1/2 teaspoon vanilla extract
1 tablespoon real butter
2 cups hickory nuts (shelled and picked over)

HICKORY NUT PIE

Hickory nuts are only available in a few areas of the country, and the South is one of them. They're usually sold in their shells, which are extremely thick and hard. But if you're a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can't find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor-and makes it even more Southern. For a crisp bottom crust, parbake the shell before filling it. For a crunchy pie, go with the larger amount of nuts.

Yield makes one 9-inch pie

Number Of Ingredients 8



Hickory Nut Pie image

Steps:

  • Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust and pour the nuts into the crust.
  • Combine the corn syrup, butter, and sugar in a saucepan over low heat and cook, stirring constantly, until sugar is entirely dissolved, about 15 to 20 minutes. Cool for about 10 minutes.
  • Beat the eggs, vanilla, and salt in a small bowl, then add to the sugar mixture and beat well. Spread the filling evenly in the crust.
  • Bake for 50 to 55 minutes, until the center is set and doesn't jiggle when the pan is tapped. Cool on wire rack for at least 30 minutes before slicing. This pie can be served warm or cold.

1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
1 to 1 1/2 cups hickory nuts or pecans, broken
1 cup light corn syrup
1/2 cup unsalted butter, melted
1 cup sugar
4 eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon salt

HICKORY NUT CAKE

Grandma made this cake often when I was a little girl, using nuts I collected.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 20



Hickory Nut Cake image

Steps:

  • In a bowl, cream shortening and sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with water. Add extracts, chocolate, nuts and cherries; mix well. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, cream shortening and butter in a bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 180mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

3/4 cup shortening
1-1/2 cups sugar
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup water
1/2 teaspoon vanilla extract
1 ounce unsweetened chocolate, grated
1/2 cup chopped hickory nuts
1/4 cup chopped maraschino cherries
4 egg whites
FROSTING:
1/2 cup shortening
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
3 cups confectioners' sugar
1 to 2 tablespoons milk
10 to 12 hickory nut halves, optional

BUTTERNUT AND HICKORY NUT ICE CREAM

Number Of Ingredients 10



Butternut and Hickory Nut Ice Cream image

Steps:

  • Preheat oven to 350° F.
  • In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt. Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes. Cool nuts completely.
  • In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well. Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute. Transfer custard to a bowl and cool. Chill custard, covered, until cold. Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker. Transfer ice cream to a metal bowl and stir in nuts. In freezer harden ice cream until firm. Ice cream may be made 1 week ahead and kept frozen, covered.

2 tablespoons unsalted butter
3/4 cup butternuts (about 3 ounces), chopped
3/4 cup hickory nuts (about 3 ounces), chopped
1/4 teaspoon plus 1/8 teaspoon salt
1 cup sugar
1 tablespoon cornstarch
4 large egg yolks
2 1/2 cups milk
1 teaspoon vanilla
2 cups well-chilled heavy cream

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