SONG News September 2007 no. 79
In this Issue... Grimo 142Q in nut

This is a picture of this years crop of Chestnuts (Grimo 142Q) very heavy with some branches touching the ground. This is unlike many other nut varieties which have dropped nuts to save the tree. This picture was taken September 18th at the farm of Bruce and Irene Thurston which is near Sheffield, Ontario.

Apple-Hazelnut Muffins Recipe
Makes 12 muffins

1/2 cup hazelnuts, grounded in blender to a coarse flour
1/2 cup all-purpose flour
2 Tbsp baking powder
1 /4 cup sugar
1 egg
2 Tbsp unsalted butter, melted and, cooled
1/2 cup warm milk
1 tsp vanilla extract
pinch of salt
1/2 cup chopped dried apples
Preheat oven to 350°F. Combine hazelnuts, flour, baking powder and sugar. Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill 4 cups of a non-stick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the centre comes out clean

Lentil and Hazelnut Patties

3 cups dry lentils
1 medium onion, chopped
1 cup bread crumbs
1 Tbsp chopped fresh parsley
3 eggs
1 cup finely chopped roasted hazelnuts or walnuts
1/2 tsp dried thyme, crushed
1 tsp dried basil, crushed
1-1/2 tsp salt
pepper to taste
1 to 2 Tbsp vegetable oil
Cook lentils according to package directions: drain and cool. Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or walnuts. Stir in thyme, basil, salt, and pepper. Shape into 16 burger-sized patties. In a large frying pan, heat vegetable oil at medium high.. Add four patties at a time and brown. For best results, wipe out frying pan and add new oil for each new batch. Remove from heat and drain on paper towels. Transfer onto a serving platter to serve. Yield: 16 patties

Almond Paradise Baked Apples
Zel Allen

4 large firm apples (Braeburn, Rome Beauty, Fuji, Gala, Pink Lady)
Sauce:
1-1/2 cups unsweetened pineapple juice
1/4 to 1/2 cup Florida Crystals or evaporated cane juice to taste
Filling:
2/3 cup whole raw almonds
3 tablespoons water
2 tsp sugar
1 tsp rose water (optional)
1/2 tsp almond extract
1/4 cup black raisins
1/4 cup golden raisins
Preheat oven to 350°F. Wash and core apples. Place them in an 8x8 inch baking dish and set aside. Grind almonds to a fine meal in a food processor. Add sugar, water, rose water, and almond extract and process to a creamy paste. Spoon into a small bowl and add raisins. Fill apple cavities with almond filling, packing firmly. Mound remaining filling over top of the apples. Prepare sauce by combining pineapple juice and sugar in a small bowl, mixing to desired sweetness. Pour sauce into bottom of baking dish, and cover baking dish with aluminum foil, shiny side down. Bake for 1 to 1 1/2 hours depending on apple variety. Fork-test apples after 1 hour. To serve, put apples into dessert bowls and spoon some sauce into each bowl.

Provided by SONG. Feel free to copy with a credit.