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TOASTING NUTS, COCONUTS AND SESAME SEEDS |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best TOASTING NUTS, COCONUTS AND SESAME SEEDS recipe on the web!! Toasting brings out the true flavor and adds a wonderful dimension to any recipe that calls for nuts, coconut or sesame seed. A good doneness test, along with color, is when you can smell the toasted aroma. Use it as a signal to watch them carefully so they don’t burn. Remove them immediately from the hot pan or skillet so they don’t continue to toast and become too dark or scorch. Stovetop Method Nuts: Sprinkle in an ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Coconut: Sprinkle in an ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Sesame seed: Sprinkle in an un-greased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Oven Method Nuts: Spread in a ungreased shallow pan. Bake uncovered in a 350° oven 6 to 10 minutes, stirring frequently, until nuts are light brown. Coconut: Spread in a ungreased shallow pan. Bake uncovered in 350° oven 5 to 7 minutes, stirring occasionally, until golden brown. Sesame seed: Spread in an ungreased shallow pan. Bake uncovered in 350° oven 8 to 10 minutes, stirring occasionally, until golden brown. Microwave Method Nuts: Place 1 teaspoon butter or margarine and 1/2 cup nuts in a microwavable pie plate. Microwave uncovered on High (100%) 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until nuts are light brown. Coconut: Spread 1/2 cup in a microwavable pie plate. Microwave uncovered on High(100%) 1 minute 30 seconds, stirring every 30 seconds until golden brown. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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