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Oregon Hazelnut Appetizer

  • 10 strips sliced bacon
  • 3/4 cup chopped Oregon hazelnuts
  • 1 cup grated cheddar cheese
  • 1 tablespoon parsley, snipped
  • 1 teaspoon grated onion
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • dash cayenne pepper
  • 12 slices thin wheat bread

Yield: 48 appetizers

Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and remaining ingredients, except bread. Remove crusts from bread, cut into quarters and spread mixture on top of squares. Place on cookie sheet and bake at 350 for 10 minutes. Serve hot.

Hazelnut Shrimp Cheese Puffs

  • 1 8-1/4 ounce can pineapple, well drained
  • 1/2 cup shredded carrot
  • 1/2 lb. ricotta cheese
  • 1/2 cup plain yogurt
  • 1 teaspoon lemon juice
  • 2 4-1/2 ounce cans small shrimp, drained
  • 2 hard cooked eggs, chopped
  • 1/2 cup roasted & chopped Oregon hazelnuts
  • 1 recipe Appetizer Cream Puffs*

Yield: 35 to 40 puffs.

Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.

*Appetizer Cream Puffs: In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400 for 25 minutes. Cool on rack. Cut off the top third of each puff. Remove any soft dough from inside.

Hazelnut-Orange Cheese Ball

  • 1 8 oz. package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon grated onion
  • 1-1/2 cups roasted & chopped Oregon hazelnuts
  • 3/4 teaspoon grated orange peel

In a bowl, mix cream cheese and margarine together until smooth. Stir in onion, 1 cup hazelnuts and orange peel. Shape into a ball. Roll in remaining hazelnuts, wrap in plastic wrap, and chill until firm. Best if allowed to season overnight. Serve with crackers.

Hazelnut Waffles

  • 1-1/4 cups sifted flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs, separated
  • 1 cup milk
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup roasted & chopped Oregon hazelnuts

Yield: 4 servings.

Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

Hazelnut Maple Bread

  • 3 cups all-purpose white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup butter or margarine, room temperature
  • 1/4 cup Oregon hazelnut butter
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1/2 cup mashed bananas
  • 1/4 cup milk
  • 1/2 cup roasted & coarsely chopped Oregon hazelnuts

Yield: 2 loaves

Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7x4x3-inch loaf pans. Bake in 350 degree oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack.

Apricot-Oregon Hazelnut Muffins

  • 1 1/2 cups all-purpose white flour
  • 1 teaspoon baking soda
  • 1/2 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
  • 2/3 cup buttermilk
  • 1/4 cup orange juice
  • 1 teaspoon grated orange rind
  • 3/4 cup granulated sugar
  • 6 tablespoons butter or margarine, room temperature
  • 1 large egg
  • 1/2 cup roasted & coarsely chopped Oregon hazelnuts
  • 1/2 cup coarsely chopped dried apricots
  • Orange Glaze:
  • 3/4 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1 teaspoon grated orange rind
  • 1/4 cup roasted & finely chopped Oregon hazelnuts

Yield: 1 dozen muffins

In a 2-quart bowl, sift together flour and baking soda. Whisk in Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with electric mixer, cream sugar and butter together. Add egg and beat until smooth. With mixer on low speed, mix in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients. Stir in chopped hazelnuts and apricots.

Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven for 18 to 20 minutes, or until muffins are golden and spring back when lightly touched with fingertips. Remove from oven and cool in pan for at least 5 minutes. Remove from pan and cool on rack. To make glaze, in a small bowl, whisk powdered sugar, milk and orange rind until smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.

Lemon Blueberry Hazelnut Tea Bread

  • 2 cups all purpose white flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons poppy seeds
  • 1 cup fresh or frozen blueberries, thawed
  • 3/4 cup coarsely chopped hazelnuts

Position a baking rack in the lower third of the oven and heat oven to 350 degrees. Generously grease a 8x4x3 inch loaf pan with solid shortening. Dust lightly with flour, tap out excess.

In a small bowl, whisk together flour, baking powder, salt and soda. With an electric mixer, in a large mixing bowl, beat butter, sugar and lemon zest until well mixed. Add eggs, one at a time, and beat until light and fluffy. Alternately beat in milk and dry ingredients until mixture is smooth. Mix in poppy seeds. Fold in blueberries and 1/2 cup hazelnuts.

Pour batter into prepared pan, sprinkle with remaining hazelnuts, and bake in the lower third of a 350 degree oven for about 60 minutes, or until the top springs back when lightly touched with fingertips, and a pick inserted into the center comes out clean. Let stand for several minutes, run a knife around the edge of the loaf to loosen and un-mold onto cooling rack.

Green Beans & Leeks With Oregon Hazelnuts

  • Boiling salted water in 2 pans
  • 2 lbs. fresh green beans
  • 4 leeks
  • 4 tablespoons butter
  • 3/4 cup Oregon hazelnuts, toasted and chopped
  • 1/2 teaspoon lemon juice

Yield: 8 servings

Trim off ends of beans and slice diagonally in 2" pieces. Trim outer leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with cold water to stop cooking. Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts. Sauté until heated through, sprinkle with lemon juice, season with salt and pepper if desired.

Corn Sauté With Hazelnuts

  • 4 cups whole kernel corn (fresh or canned)
  • 3 tablespoons vegetable oil
  • 1 large red pepper
  • 5 - 6 chopped green onions
  • 1 medium clove garlic, peeled and minced
  • 3/4 teaspoon ground cumin
  • 2 tablespoons honey
  • 1/3 cup roasted & chopped Oregon hazelnuts
  • salt and pepper to taste

In a large pan, heat oil over medium heat. Add onions, red pepper and garlic and sauté for 1 minute. Add corn and sauté for 6 to 7 minutes or until corn is tender and hot. Add cumin and honey and mix well. Add the hazelnuts and season to taste.

Grecian Pasta

  • 2 tablespoons olive oil, divided
  • 2 cloves, minced
  • 1/2 thinly sliced red pepper
  • 1/2 thinly sliced yellow pepper
  • 1/2 thinly sliced green pepper
  • 2 large ripe tomatoes, peeled, seeded and diced in ½ inch pieces (2 cups)
  • 4 ounces soft goat cheese (Chevre)
  • Cooked Penne pasta
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 1/2 cup cooked artichoke hearts, quartered
  • 1/2 cup Kalamata or Sicilian olives
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper to taste

In a large skillet, heat one tablespoon olive oil. Over medium heat, sauté garlic until softened, about two minutes. Add peppers and sauté for another two minutes. Add tomatoes and stir just until they release their juices, about two minutes. Stir in goat cheese to make a creamy sauce. Toss with cooked pasta, hazelnuts, artichokes, olives, and basil. Drizzle with lemon juice and remaining olive oil. Season with freshly ground black pepper to taste.

To peel tomatoes, spear the stem end with a fork. Holding the fork, immerse tomato in boiling water for about one minute. Cool by holding the tomato in a stream of cold water. The peel should slip off easily.

To seed tomatoes, cut in half horizontally. Place one half in the palm of your hand like you were holding a baseball for an overhand throw. Firmly squeeze at the same time, making a downward throwing motion over the sink or waste basket. Most of the seeds will come out. Just don’t let loose!

Pork Chops with Apple and Hazelnut Stuffing

  • 4 boneless pork chops, cut about 3/4 inch thick
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, peeled and chopped
  • 1 medium tart apple (like Granny Smith) peeled, cored and diced
  • 2 tablespoons apple flavored brandy (Applejack)
  • 2 cups fresh breadcrumbs
  • 1/2 cup coarsely chopped, toasted Oregon Hazelnuts
  • 1 teaspoon salt
  • 1 teaspoon chopped, fresh parsley
  • 1/2 teaspoon fresh or dried thyme
  • 1/8 teaspoon black pepper
  • 1/4 cup chicken stock

Serves 6

Apple juice, apple cider or chicken stock may be substitute for the apple brandy in this recipe.

Cut a pocket in the pork chops by slicing the meat horizontally in half, cutting to within 1/2 inch of the sides. Set aside.

Heat 1 tablespoon oil in large skillet. Saute' garlic and apple for 2 to 3 minutes. Add brandy, cook 1 more minute and remove from heat. Stir in all the remaining ingredients except the chicken stock. Transfer stuffing to a mixing bowl. Pack several tablespoons of the stuffing into the pocket in the pork chops. Set aside remaining stuffing.

Heat remaining oil in skillet. Saute' chops for about 4 minutes on each side, seasoning with additional salt and pepper. When meat is done (165 degrees through the thickest part) remove to platter and keep warm.

Add 1/4 cup chicken stock to pan, stirring to release any meat and stuffing particles that have stuck to the pan. Cook until almost all of the liquid has evaporated and stir in remaining stuffing. Serve on the side with the chops.

Medallions of Pork, Shanghai

  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • Pinch crushed hot, red pepper flakes
  • 1/3 cup water
  • 1 pork tenderloin (8 ounces), sliced in 1/2 thick pieces
  • 2 teaspoons vegetable oil
  • salt and pepper to taste
  • 6 green onions, diagonally sliced
  • 1 cup whole, fresh pea pods, stems removed
  • 1/2 cup fresh red pepper strips
  • 1/2 cup fresh green pepper strips
  • 1/2 cup fresh or canned, drained mandarin orange slices
  • 3 cups cooked long grain, white rice
  • 1/2 cup coarsely chopped hazelnuts
  • 1/4 cup chopped parsley

In a small bowl, whisk together orange juice concentrate, soy sauce, vinegar, brown sugar, ginger, cornstarch, sesame oil, red peppers, green peppers and water. Set aside.

Trim fat from pork and slice into ½ inch rounds. Place meat between two sheets of plastic wrap and press with palm of hand until ¼ inch thick. Heat oil in wok or skillet. Over medium high heat, brown pork on both sides and cook just until meat is firm and white, about three minutes. Season with salt and pepper and remove from skillet. Place green onions, pea pods and peppers in skillet and stir just until heated through, about two minutes. Remove from skillet and add to meat.

Pour sauce into skillet and simmer until slightly thickened. Return meat and vegetables to skillet, toss with the sauce. Add mandarin orange slices and spoon mixture over cooked rice. Sprinkle with hazelnuts and parsley.

Mandarin Hazelnut Salad

  • 7-8 cups mixed greens, torn into bite size pieces
  • 2 green onions, chopped
  • 1/4 cup chopped celery
  • 1 cup drained Mandarin oranges
  • 1 cup roasted Oregon hazelnuts, carmelized*

Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts.

Parsley Dressing:

  • 1/2 cup salad oil
  • 1/4 cup chopped parsley
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • Salt and pepper to taste
  • Dash of Tabasco sauce

Mix all ingredients and allow flavors to blend.

Yield: 4 to 6 servings

*To carmelize hazelnuts, slowly melt 2 tablespoons sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until light amber color. Allow to cool on wax paper before use.

Cream of Broccoli & Hazelnut Soup Au Gratin

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 large bunch broccoli
  • 3 medium potatoes, peeled & diced
  • 6 cups chicken stock
  • 1-1/4 cups heavy cream
  • 1 cup roasted & finely chopped Oregon hazelnuts
  • 2 tablespoons cream sherry
  • 1/4 cup grated parmesan cheese
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon freshly ground pepper
  • 1-1/2 cups grated Gruyere cheese
  • 1-1/4 cups coarsely chopped Oregon hazelnuts

Yield: 10 (1-cup) servings.

Melt butter in a 4 to 6-quart soup kettle. Sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in food processor. Return puree to kettle and stir in cream, finely chopped hazelnuts, sherry, parmesan cheese, salt and pepper to taste. Gently heat.

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruyere cheese and 1/2 ounce coarsely chopped hazelnuts. Place under the broiler until cheese is melted and hazelnuts are browned, about 1 minute.

3-Pepper Oregon Hazelnut Soup

  • 1 quart chicken stock
  • 1 cup lentils
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/4 cup chopped celery
  • 2 cloves garlic
  • 1/2 teaspoon coriander
  • 1/2 teaspoon fenugreek
  • 1/4 teaspoon cumin
  • 2 cups water
  • 1-1/2 cups Oregon hazelnuts, toasted & chopped
  • 1 teaspoon mixed pepper corns (pink, green & black, cracked)
  • 2 tablespoons roux (equal parts of soft butter and flour worked into smooth paste)

Yield: 6 servings.

Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or puree and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts.

Oregon Hazelnut Swirl Coffee Cake

  • 1/2 cup solid vegetable shortening
  • 1-1/2 cups sugar
  • 5 eggs
  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dairy sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 1-1/2 cups roasted & ground Oregon hazelnuts
  • 1/2 cup sugar
  • 6 tablespoons unsweetened cocoa

Yield: 1 10-inch cake

Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture alternately with sour cream, milk and vanilla. Pour half the batter into a greased and floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa. Sprinkle half the cocoa mixture over batter in pan. Spoon remaining batter over cocoa mixture, then sprinkle with remaining cocoa mixture. With a metal spatula, cut through batter to swirl in cocoa mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests done. Cool in pan about 10 minutes before turning out. Cool on rack.

Oregon Hazelnut Snacking Cake


  • 1 cup flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup melted butter
  • 3/4 cup Oregon hazelnuts, chopped


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/4 cup buttermilk
  • 1 teaspoon corn syrup
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla or hazelnut liqueur

Yield: 8 servings

Sift together flour, sugar, baking powder, baking soda and salt. Separately combine egg, buttermilk and vanilla; beat until smooth and add butter. Combine mixtures and add hazelnuts. Mix. Place in a greased 8x8x2-inch pan and bake at 375 for 25 minutes or until done. To make glaze, melt butter and stir in sugar, buttermilk, syrup and baking soda. Boil over medium heat for five minutes; remove from heat and stir in flavoring. Poke holes in cake about 1/2-inch apart and pour warm mixture over cake. Cool before cutting. Best served at room temperature.

Lowfat Hazelnut Cheesecake

Yield: Makes 10 servings

  • 3 oz. roasted & finely ground Oregon hazelnuts
  • 1 lb. skim-milk ricotta cheese
  • 2 cups lowfat lemon yogurt
  • 1 egg
  • 1 egg white
  • 1/4 cup arrowroot
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated lemon peel

Lightly coat a 7-inch springform pan with cooking spray. Reserving 1 tablespoon of ground Oregon hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well. Pour the mixture into the pan and bake at 400 degrees for 1 hour. Turn off the oven and let the cake cool in the unopened oven for 1-1/2 to 2 hours, then cool at room temperature for another 1-1/2 hours. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts. Refrigerate for 3 to 4 hours, or overnight, before serving.

Chocolate Espresso Hazelnut Pie

  • 1 (15 oz.) pkg. refrigerated pie crusts


  • 1-1/2 cups semi-sweet chocolate chips
  • 1 oz. unsweetened chocolate, coarsely chopped
  • 1 teaspoon instant espresso granules or coffee crystals
  • 1/4 cup whipping cream
  • 1 tablespoon butter or margarine
  • 1/2 cup chopped Oregon hazelnuts
  • 1 cup whipping cream
  • whipped cream, if desired
  • Oregon hazelnuts, if desired

Yield: 10 to 12 servings.

Prepare pie crust according to package directions for baked shell using a 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweetened espresso granules, 1/4 cup whipping cream, and butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool about 15 minutes or until mixture is slightly warm, stirring occasionally. Stir in Oregon hazelnuts. In medium bowl, beat 1 cup whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Spread over bottom of cooled crust. Refrigerate 3 to 4 hours. Let stand at room temperature for about 30 minutes before serving.

Garnish with additional whipped cream and hazelnuts, if desired. Store leftovers in refrigerator.

Hazelnut Pie Bars

  • 1 cup all-purpose flour
  • 1/2 cup uncooked oatmeal
  • 1/4 cup light brown sugar, packed
  • 1/2 cup butter
  • 4 eggs
  • 3/4 cup honey
  • 1 cup roasted & coarsely chopped Oregon hazelnuts
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar packed
  • 1 tablespoon flour

Combine first three ingredients; cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture into greased 12x8x2-inch pan. Bake at 350 for 15 minutes. Beat eggs slightly; add remaining ingredients, blend well. Pour over partially baked crust. Bake at 350 for about 25 minutes. Cool to room temperature and cut into bars.

Recipes from oregonhazelnuts.org