By: Arlene Bronstein
From the fanciest dinner soirees to a down-home barbecue, these nuts have been a welcome addition! Cookie Stagman gave me this recipe. They are so easy to make and delicious to eat. Sometimes I just put them out in a beautiful crystal bowl. Sometimes I add them to a salad. And sometimes I buy those cute decorated cellophane bags, fill them with the Glazed Nuts, tie the bags with ribbons, and give each of my guests a treat when they leave. I attach a note on them that says, "I'm NUTS about you!" It's a "sweet" way to end an night of entertaining at home.
This and so many other great recipes can be found in my cookbook, Beautiful Buffets, II available here.
Preheat oven to 325 degrees
- 2 Egg Whites
- 1 Cup Sugar
- 1 Pinch of Salt
- 2 Pounds of Walnuts or Pecans
Using an electric mixer, beat egg whites into peaks, while slowly adding the sugar and salt. Take off the machine and carefully fold in the nuts. Stir until all nuts are covered on all sides.
Spray a cookie sheet with sides, with non-stick cooking spray. Spread sugar-glazed nuts in a single layer. You may need more than one pan.
Bake in a preheated 325 degree oven for 20 minutes. Turn nuts and bake for an additional 20 minutes or until dry. Watch your oven to prevent nuts from burning or turning brown.
Cool completely and place in an airtight container. They will keep fresh for 2 weeks.
PS: If you want a cinnamon-flavored nut, just add a 1/2 teaspoon of cinnamon to the egg and sugar mixture.
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To purchase Arlene's cookbook Beautiful Buffets, click here.
ARLENE BRONSTEIN - Recipes
In 1989, Arlene Bronstein wrote her first cookbook BEAUTIFUL BUFFETS, featuring many of the celebrated American Fashion designers. Her next cookbook, CARLOS: Contemporary French Cuisine was written for Carlos Restaurant, one of Zagut’s top Chicago restaurants, featured in Food and Wine Magazine and many other fine culinary publications. Arlene’s book, My Word Is My Bond, is a history of the Chicago Board of Trade told through 21 interviews of traders ages 40 -90. From that book, she took on the role of Executive Producer for the PBS documentary, “My Word is My Bond”, using clips from her book interviews to tell the story. In 2013, Arlene wrote her first children’s book, How Did Nonnie Get to Heaven? The Chicago Tribune said, Nonnieconveys through exquisite imagery and the pure expression of children, that death and loss are natural parts of life.” In the fall of 2014, BEAUTIFUL BUFFETS, II was published with 40 new recipes.
Cantaloupe is one of the most nutritious and low-calorie fruits available. When you tire of serving it plain or in salads, here is a different way to use it.
To celebrate my amazing children & Grands on National Kids Day I have found a delicious, quick & easy, kid-friendly recipe to try this summer! Guaranteed to impress any hungry Grands!
- Pizza base (one third of our homemade pizza base will make 24 mini pizza bites)
- Passata or tomato puree
- Cheese (we used grated mozzarella)
- Topping of your choice (mushrooms and pepperoni)
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Three years ago my family vacationed in Seville, Spain and I discovered that I could have my salad as a soup. I had never tasted anything so fresh & delicious! It’s called Gazpacho Soup. Gazpacho soup is from the southern region of Spain called Andalusia. It’s made of ripe tomatoes, bell peppers, cucumbers, garlic, and blended with olive oil, vinegar and served cold. The original soup was blended with stale bread which takes additional time to prepare. I like recipes that are quick, easy, and delicious, therefore the recipe below does not include bread.
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By: Arlene Bronstein
This is a favorite recipe when I need a quick and easy dinner. The chicken is flavorful and the sauce is yummy. Add a green veggie on the side and you have a complete meal! Enjoy!
By: Linda Edson
This recipe is my prized possession. As a teacher, time management is a driving factor when choosing recipes to use in class. I am fortunate to work in a school with block scheduling, which means 90 minute class periods.