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Recipes

4th of July Parfaits with Nutsz

These fresh and festive Parfaits with Nutsz are the perfect 4th of July post-meal celebration!

Ingredients:

Yellow Cake Pieces

1 bag of Nutsz

Local Halsey Raspberries

Whipped Cream

Local Blueberries or Blackberries, to taste

Directions:

In a wine glass, layer the bottom with yellow cake pieces and Nutsz. Add layers of fruit and whipped cream until the glass is full.

Flourless Chocolate Cake

Ingredients
  • 4 ounces butter
  • 1 cup sugar
  • 8 eggs
  • 8oz Old School Favorites Chocolate Szauce

Directions

  1. Preheat oven to 350ºF.
  2. Grease 8-inch Springform pan.
  3. Cream together butter and sugar until well mixed.
  4. Slowly add eggs.
  5. Add Szauce and combine until thoroughly mixed.
  6. Pour mixture into greased pan and bake for 45 minutes.

Cheesecake with Nutsz Crust

Ingredients

Nutsz crust:

  • 4-5 tablespoons melted butter
  • 1 ½ cups Old School Favorites Nutsz, crumbled or chopped

Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1 pint sour cream
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup heavy cream

Directions

Nutsz crust:

  1. Grease bottom of a 10-inch Springform pan.
  2. Combine ingredients until crust forms and pat down firmly to bottom of pan.
  3. Place in freezer while cooking cake.

Filling:

  1. Preheat oven to 325ºF.
  2. With an electric mixer combine ingredients in order listed and beat. Add one by one until thoroughly mixed.
  3. Pour into prepared pan and bake for 20 minutes.
  4. Lower heat to 300ºF and bake for an additional 40 minutes.
  5. Turn off oven but DO NOT open oven.
  6. Let stand for 1 hour in oven then remove to a rack to cool at room temperature for about another hour.
  7. Refrigerate until served.
  8. Top with Nutsz and drizzle with Old School Favorites Chocolate Szauce.

Carrot Cake Cupcakes

Ingredients


Cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1¾ cups sugar
  • 1½ cups vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • ½ cup chopped Nutsz
  • 1 cup crushed and drained pineapple

Cream cheese icing:

  • 3 (8-ounce) packages cream cheese
  • ½ cup salted butter
  • 2 teaspoons vanilla extract
  • 3 teaspoons pineapple juice (optional)
  • 2½ cups confectioners sugar

Directions

Cupcakes:

  1. Preheat oven to 350ºF.
  2. Grease and flour cupcake pan (or use waxed liners).
  3. In a large bowl mix flour, baking powder, baking soda, salt and cinnamon.
  4. In another large bowl mix sugar and oil. Beat in eggs. Stir in carrots, Nutsz and pineapple.
  5. Stir in flour mixture from other bowl.
  6. Pour into prepared pan.
  7. Bake for about 35 minutes (test with cake tester).
  8. Cool on a wire rack.
  9. When cool, spread the cream cheese icing on cupcakes and dress with chopped Nutsz.

Cream cheese icing:

  1. In a large bowl mix cream cheese and butter with electric mixer.
  2. Add vanilla and mix in.
  3. Beat in confectioners sugar.
  4. Add pineapple juice if desired and mix well.

Chopped Apple Salad with Nutsz, Blue Cheese and Pomegranate Vinaigrette

Ingredients

Pomegranate Vinaigrette:

  • ¼ cup pomegranate molasses
  • 2 tablespoons red wine vinegar
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon honey, or more to taste
  • Salt
  • Freshly ground black pepper
  • ¾ cup extra-virgin olive oil

Salad:

  • 6 apples (Granny Smith, Gala, Fuji - any or a combination of all), skin left on, core removed and cut into ½-inch dice
  • 2 cups baby spinach
  • 2 heads endive, thinly sliced
  • 1 cup Old School Favorites Nutsz
  • ¾ pound blue cheese, crumbled
  • Salt
  • Freshly ground black pepper

Directions

Vinaigrette:

1. Whisk together pomegranate molasses, vinegar, mustard, honey, salt and pepper in a medium bowl.

2. Slowly whisk in the olive oil until emulsified.


Salad:

1. Combine the apples, spinach, endive, Nutsz and blue cheese in a large bowl.

2. Add the vinaigrette and toss to coat.

3. Season with salt and pepper to taste.

Maca Truffles with Old School Favorites Nutsz

Recipe adapted from Julie Daniluk's cookbook.

Ingredients:
  • 2 tbsp Maca powder
  • pinch of pink rock salt or grey sea salt
  • 1 tsp cinnamon
  • 2/3 cup cocoa
  • 1 cup nut butter, stirred well
  • 1/4 cup raw honey
  • 1 tsp pure vanilla extract
  • 1 tbsp shredded coconut to top
  • 1 cup Nutsz to top

Directions:

1. In a bowl, stir together Maca powder, cinnamon, salt and cocoa until well mixed. 

2. Slowly add nut butter, honey and vanilla, and mix by hand.

3. Roll into 1 inch balls and top with coconut and Old School Favorite Nutsz. Keep chilled until serving.

 

Billionare Bars

Ingredients:

Shortbread base

  • ¾ cups butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1½ cups flour
  • ¼ teaspoon salt

Brownies

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1½ teaspoons vanilla
  • ½ cup cocoa
  • 1⅓ cups flour
  • ½ teaspoon salt

 Peanut Butter Frosting 

  • 1/2 cup (1 stick) Unsalted Butter (room temp)
  • 1/2 cup Creamy Peanut Butter
  • 1 tsp. Vanilla Extract
  • 2 cups Confectioners' Sugar
  • 5 tbsp Heavy Cream

 One 8oz Jar Original or Caramel Chocolate Szauce

Directions:

Preheat oven to 350 degrees F.

Spray 9x13 pan with cooking spray.

Make shortbread cookie base:

1. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.

2. Dump dough into prepared pan and press evenly over the bottom.

3. Bake at 350 degrees for 10 minutes.

Make brownies while base is cooking:

1. While the shortbread base is baking, cream butter and sugar together in a large mixing bowl. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t over beat.

2. Remove from oven and spread brownie batter over the top of the shortbread cookie and return to oven for 24 minutes.

3. Remove from oven and let cool.

4. When cool, top with one jar of original or caramel chocolate szauce, then top with the peanut butter frosting.

Make frosting while brownies are in the oven:

1. Cream B=butter using a paddle attachment.

2. Add vanilla and peanut butter and beat until well mixed.

3. Add confectioners' sugar a cup at a time, alternating with heavy cream.

4. Whip on medium high speed for 2-3 minutes until frosting is light and fluffy.

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