CARDAMOM-CASHEW BARS
Reduced-fat cream cheese and fat-free egg product put a healthier spin on this 100-calorie bar cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches. Prepare Crust; press dough evenly in pan. Bake 15 to 20 minutes or until very light brown.
- Beat remaining ingredients except cashews and Orange Drizzle in medium bowl with electric mixer on medium speed about 2 minutes or until thick and colored. Stir in cashews. Spread over baked crust.
- Bake 19 to 22 minutes or until top is golden brown and bras are set around edges. Cool completely. Spread wth Orange Drizzle. Cut into 8 rows by 6 rows.
- Method Note for Crust: Beat cream cheese and sugars in medium bowl with electric mixer on medium speed until fluffy. Beat in vanilla and egg yolk. Gradually stir in flour to make a soft dough.
- Method Note for Orange Drizzle: Mix ingredients until smooth and spreadable.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 55 mg
CRUNCHY CASHEW-SESAME BARS
Wrap these healthy sesame snack bars up and take them on-the-go.
Provided by Dawn Perry
Categories Breakfast Vegetarian Kid-Friendly Quick & Easy High Fiber Cashew Healthy Low Cholesterol Bon Appétit snack snack week Back to School Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 11
Steps:
- Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10-12 minutes. Let cool. Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed. Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped. Place in a medium bowl. Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat. Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25-30 minutes. Let cool, then cut into bars.
CARDAMOM CASHEW BARS
Number Of Ingredients 21
Steps:
- Heat oven to 350°. Prepare Crust. Beat remaining ingredients except cashews, Orange Glaze and orange peel in medium bowl with electric mixer on medium speed about 2 minutes or until well blended. Stir in cashews. Spread over baked crust. Bake 19 to 22 minutes or until top is golden brown and set around edges. Cool in pan on wire rack. Prepare Orange Glaze spread evenly over baked layer. Cut into 2x1 1/2-inch bars. Garnish with orange peel. Crus Grease rectangular pan, 13x9x2 inches. Beat cream cheese and sugars in medium bowl with electric mixer on medium speed until fluffy. Beat in vanilla and egg yolk. Gradually stir in enough flour to make a soft dough. Knead dough on floured surface 1 minute (do not overknead). Press dough evenly in pan. Bake 15 to 20 minutes or until very light brown.Orange Glaze3/4 cup powdered sugar1 tablespoon orange juiceMix ingredients until smooth and spreadable.1 bar: Calories 99 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 10mg Sodium 55mg Carbohydrate 16g (Dietary Fiber 0g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PECAN CARDAMOM BAR COOKIES
I have been making these delicious cookies for my family for 15 years, they love the pecan and cardamom flavor.
Provided by Lea M.
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15 inch jellyroll pan.
- In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.
- Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.
- Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 14.9 g, Cholesterol 20 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 91.4 mg, Sugar 9.3 g
CARDAMOM, CURRANT, AND CASHEW BREAD
This crusty on the outside, moist and soft on the inside, sweet-ish, lightly spiced bread is perfect with a cup of rooibos tea.
Provided by ToniChao
Categories Bread Yeast Bread Recipes
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place warm milk, oil, maple syrup, bread flour, cardamom, salt, and yeast in a bread machine in the order listed. Select Basic cycle. Add currants and cashews at the Add Ingredient signal. Remove loaf from the machine after the cycle is done and the loaf is baked, about 3 1/2 hours total.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 48 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 363.8 mg, Sugar 11.4 g
CHICKEN CARDAMOM MASALA WITH CASHEWS
This delicious dinner recipe is featured in "Where Flavor was Born" by Andreas Viestad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 18
Steps:
- Place garam masala, cardamom, cinnamon stick, chile flakes, ginger, and salt in a mortar and lightly crush with a pestle. Place chicken, yogurt, and spice mixture in a large bowl, turning chicken to coat. Let marinate, covered and refrigerated overnight.
- Using a rubber spatula, wipe excess marinade from chicken; reserve marinade. Pat chicken with paper towels to dry; sprinkle with turmeric.
- Heat about 1 tablespoon oil in a Dutch-oven over high heat. Working in batches if necessary, add chicken and cook, turning occasionally, until skin is nicely browned, about 10 minutes.
- Remove chicken from pot and set aside. Reduce heat and add onions and garlic. Cook, stirring, until softened, 4 to 5 minutes. Return chicken to pot, along with reserved marinade, cashews, and tomato paste. Cover and cook, 10 to 15 minutes. Add carrots and cauliflower, cover, and continue cooking until chicken is cooked through, about 15 minutes more.
- Stir in cream or yogurt, if using, and cook 2 minutes more. Garnish with cilantro and serve immediately.
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