Cardamom Cashew Wedding Cakes Recipes

CARDAMOM-CASHEW BARS

Cardamom-Cashew Bars image

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

Ingredients

1 1/2 cups packed brown sugar
1/2 cup fat-free cholesterol-free egg product or 2 eggs
3 tablespoons Gold Medal™ all-purpose flour
2 teaspoons vanilla
1/2 teaspoon ground cardamom or cinnamon
1/4 teaspoon salt
1 1/2 cups cashews, pieces and halves
1/2 package (8 oz size) reduced-fat cream cheese (Neufchâtel)
1/2 cup powdered sugar
1/4 cup packed brown sugar
2 teaspoons vanilla
1 egg yolk
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup powdered sugar
1 tablespoon orange juice

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

CARDAMOM, CURRANT, AND CASHEW BREAD

Cardamom, Currant, and Cashew Bread image

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

Ingredients

1 ¼ cups warm milk
2 tablespoons light olive oil
2 tablespoons maple syrup
3 cups bread flour
2 teaspoons ground cardamom
1 teaspoon salt
2 teaspoons active dry yeast
½ cup chopped cashews
½ cup currants

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

CARDAMOM CASHEW BUTTER CREPES

CARDAMOM CASHEW BUTTER CREPES image

So simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy's Best Gourmet Cashew Butter with Cardamom and your favorite all-natural apricot fruit spread. If you want the cashew butter to melt, smear onto the crepes while they are still warm. If you want a more firm crepe, allow crepe to cool completely.

Provided by Don C.

Categories Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoons sugar
1 1/2 cups whole milk
4 eggs
3 tablespoons unsalted butter, melted
1 tablespoon smooth cashew butter
1 tablespoon apricot fruit spread

Steps:

In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil.
Add 1/3 cup batter and swirl to completely cover bottom of skillet.
Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
Slide crepe out of skillet and place on a plate to cool slightly.
Place Betsy's Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!

Nutrition Facts : Calories 1351, Fat 66.7, SaturatedFat 35.1, Cholesterol 872.2, Sodium 1030.2, Carbohydrate 135.4, Fiber 3.4, Sugar 40.5, Protein 49.9

CARDAMOM CRUMB CAKE

Cardamom Crumb Cake image

Ground cardamom adds a soothing aroma and unique flavor to this classic crumb-cake recipe from reader Suzanne Shuey of Shippensburg, PA. If you don't like cardamom, you can substitute ground ginger or cinnamon.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 50m

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
3 cups all-purpose flour (spooned and leveled)
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup milk
2 large eggs, lightly beaten
1/3 cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon ground cardamom
1 teaspoon finely grated lemon zest
2 cups fresh berries, for serving

Steps:

Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.
Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries.

Nutrition Facts : Calories 518 g, Fat 18 g, Fiber 3 g, Protein 7 g

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